Where might one find proper data loggers to validate a Kill Step? We have revolving rack ovens so we need something wireless or something that can be placed in the oven.
We make brownies, the minimum temp we take anything out of the oven is 180°F.
I know we need to validate that this is effective for killing bacteria, but I'm not completely sure how to validate the process.
Any pointers on how to do this properly? I have the AIB baking process kill step document and instructions.