IBIE - 2016 Special Edition & Show Preview - 73
FSMA & THE BAKERY
Proof of
Validation
How do you know your ovens provide
the FSMA kill step for food pathogens? AIB
International helps you calculate the answer.
by Laurie Gorton, Baking & Snack
P
Prevention requires proof. That mantra defines a fundamental aspect of regulations under the Food Safety
Modernization Act (FSMA). And it demands something
new of bakers, indeed, of all food manufacturers: validation that their preventive controls actually work to keep
pathogens of concern out of food products.
Bakers have a very safe record for production of shelfstable foods. But pathogens such as Salmonella spp.
can be introduced via ingredients like eggs, milk products, flour, milk chocolate, coconut, peanut butter, fruit
and spices. The assumption has always been that oven
temperatures of 200°F and above will kill any harmful
microorganisms.
But how can the baker prove that to the satisfaction of
the Food and Drug Administration (FDA) inspector? AIB
International found a way to do just that, and it now offers
its Kill Step Validation Calculator to anyone who needs
it. Bakers attending IBIE can learn about the calculator
at AIB's presentation, "Kill Step Validation of the Baking
Process for FSMA," on Sunday, Oct. 9, at 8:30 a.m.
"The intention was to prove for the first time that
the oven's heat really does perform the kill step,"
said Brian Strouts, AIB's vice-president, baking
and technical services.
sure that the preventive controls, when properly implemented, will effectively control the hazards that are reasonably likely to occur," said Lakshmikantha (Kantha)
Channaiah, PhD, AIB's director of microbiology. "This
approach assures FDA that everything in the kill-step
process is aimed at controlling the micro hazards that
are reasonably likely to occur. That's why the regulations
require validation, to make sure.
"The rules clearly state the need for validating a kill
step in the food manufacturing process," he continued.
Obviously, it's the oven, but the industry lacked scientific
proof of this. "We asked ourselves, what would be considered essential proof? And we decided to get into this
matter," he added.
The American Bakers Association (ABA), through
its Food Technical Regulatory Affairs Committee, got
involved, too. "AIB International's kill step protocol is
closely attached to ABA's efforts," Mr. Strouts noted.
Led by Dr. Channaiah, the AIB team tapped the expertise of microbiologists at two universities, an emeritus statistician and a Level 2 Biosafety lab to pull together the research that would prove the theory that the oven
could provide the FSMA-mandated kill step.
Killing harmful microbes
New problem, new research
AIB started, quite literally, from scratch. "We had to establish the foundational research. There was zero out
there," Mr. Strouts explained.
FSMA differs from previous food safety regulatory approaches. "The switch to 'preventive' controls is to make
Microbial kinetics research provided the starting point
with basic facts about temperature and microbial death
rates. Different microorganisms, even different strains
of the same microbe, will vary in the amount of heat it
Above: Microbiological tests determine the presence of pathogens.
AIB International
IBIE 2016 / PreShow Guide / 73
Table of Contents for the Digital Edition of IBIE - 2016 Special Edition & Show Preview
IBIE - 2016 Special Edition & Show Preview
Table of Contents
IBIE PERSPECTIVE - Challenges Amid Attractive Conditions
STATE OF THE INDUSTRY - Well Positioned for Growth
Fuel for the future
PARADE OF PROGRESS - Bakers and exhibitors say they go to IBIE because …It's About the Future
EQUIPMENT TRENDS SURVEY - Good Vibrations
IBIE TECH - Must-have Mobile
ENGINEERING ROUNDTABLE - Putting it on Automatic
ABA PERSPECTIVE - Election 2016: The Stretch Run
Getting the Message Out
‘Premiumization’ opportunities abound
B&CMA, ABA - Pathway to the Future
Cookie-cracker education at IBIE
FSMA & THE BAKERY - Proof of Validation
SANITATION & SAFETY - Signs of the Times
How to collaborate, a PMMI protocol
PACKAGING - One-stop Shop
COLD STORAGE LOGISTICS - Securing Smooth Sailing
INGREDIENT CHOICES - The Big Questions
Go ahead, eat, it’s safe
TAX RELIEF - Go Ahead, Spend
SOCIAL MEDIA - Plugged into Consumers
INGREDIENT TRENDS - Favorable Forecast
INGREDIENT TRENDS: FATS & OILS - Deadline: 2018
WORKFORCE GAP - A New Paradigm
BREAD TRENDS - I Love Bread
bake - Special Edition
Retail Perspective - Road to Recovery
Retail Perspective: Equipment - Innovations Abound
Retail Perspective: Cake - Standing out from the crowd
Retail Perspective: Education - School in session
A World of Opportunity
INTERNATIONAL INSIGHT: BAKED FOODS - Global Growth: It's Not Easy
ALL-AMERICAN TAILGATE - Kickoff IBIE 2016
VEGAS GUIDE - Something for everyone
Off the beaten path
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