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
Ad Index

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