Rasma Zvaners, VP of Regulatory & Technical Affairs was featured in the Food Safety Series in Baking & Snack Magazine. Bakeries can use the Baking Process Kill Step Calculators, developed in collaboration with AIB International, Kansas State University, and University of Georgia, to increase food safety, ultimately saving money.
From the article:
AIB International collaborated with the American Bakers Association (A.B.A.) and researchers at Kansas State University and the University of Georgia to create the Baking Process Kill Step Calculators. According to AIB International, baked food producers can use these calculators to increase food safety assurance, comply with FSMA’s regulation for hazard analysis and preventive controls and avoid conducting foundational research, which can cost upwards of $50,000 per product. Currently, there are 10 calculators for salmonella in different bakery products available, including basic round top cake muffins, crispy cookies, cheesecake, flour tortillas, fruit-filled pastry, hamburger buns, nut muffins, soft cookies, 100% whole wheat multigrain bread and yeast-raised donut.
“There are more than 2,000 bakery products on the market shelves, and our goal was to develop a standardized methodology that the baking industry could use to show that the baking process destroys pathogens” said Rasma Zvaners, vice-president, regulatory and technical services, ABA. “This methodology, supported by FDA, allows bakers to rely on an industry-wide approach to comply with FSMA rather than having to validate their own products. ABA is the only association to date to take such action on behalf of its members.”
Check out the rest of the article, “The pathogen risks lurking in baked foods.”
