Validation of the Kill Step in Bakery Products

Are you using the best tools for validation and verification of the FSMA kill step in your commercial bakery products? If your tool measures only temperatures, Reading Thermal provides a better way to obtain a true representation of what your products experience over time.

Reading Thermal, headquartered in Sinking Spring, Pennsylvania, has been researching, measuring, and understanding the commercial baking process for more than 25 years. We manufacture and support the state-of-the-art SCORPION® 2 Profiling System that has become a standard in the baking industry.

Kill Step Validation

To achieve food safety, it’s vital to control the internal temperature of your products. The Food Safety Modernization Act (FSMA) requires commercial bakeries to provide validation of process controls, such as thermal kill steps, to reduce the occurrences of Salmonella spp and other food borne pathogens in ingredients and finished products.

The Reading Thermal SCORPION® 2 Temperature Sensor Array is designed to measure temperature at product level, in fixed positions across the conveyor. Different types of pluggable sensors are available, including one designed for solid or tight mesh conveyors and one for open mesh conveyors.

The sensor array is connected to the SCORPION® 2 Data Logger and then travels through the oven with the product, yielding a precise picture of temperature from side-to-side and end-to-end.

Next, the SCORPION® Software (SV8) Food Safety Module takes the gathered data, calculates lethality, and generates a comprehensive report displaying cumulative log reduction.

Bakeries can accomplish far more by connecting pluggable sensors and sensor arrays that measure baking parameters (in addition to temperature) that affect the quality of their products.

Measuring Other Parameters

The four key oven baking parameters – temperature, air velocity, heat flux and humidity – are interrelated. They work together to control final product quality, e.g., humidity is affected by air velocity and temperature.

Bakeries all over the world are relying on the SCORPION® 2 Humidity Sensor, for example, to measure the absolute moisture content of the thermal environment in both heating and cooling processes. And oven air velocity can be measured and recorded by adding the SCORPION® 2 Air Velocity Sensor.

If you are attempting to produce the same product on two different lines or to transfer product from one line to another with matching heat flux profiles, the SCORPION® 2 Heat Flux Sensor is designed to measure convective and radiant heat fluxes at product level and display the results in Btu/hr·ft2 or W/m2.

The bottom line is that the SCORPION® 2 System makes it simple to optimize your process while meeting food safety standards.

Achieve maximum food safety compliance and abide by the FSMA requirement for kill step validation of your bakery products with the SCORPION® 2 from Reading Thermal. Contact us online, or call our headquarters in Sinking Spring, Pennsylvania at (610) 678-5890 Ext. 2 to explore our innovative products.