AIB Kill Step Calculator
Started by Mick3911, Mar 06 2024 08:35 AM
Has anyone downloaded and use any of the Kill Step Calculators available from AIB? If you have/do, then I am hoping that you can help me.
I downloaded a calculator/spreadsheet to utilise for the products that we bake/roast (Nuts) but I am having some difficulty with it.
I get what the Tref (°C), D°C (min) and z (°C) relate to but I am confused whit the F Value (min) that is in column D of the spreadsheet.
Can someone please enlighten me as to what this represents.
Many thanks
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Please ignore my post.
I have now sorted it.
Cheers
How to Monitor Brining as a CCP Step in Fish Processing
Flow Chart - Water in the recipe - Step or Ingredient
Dehydration kill step validation
Is a sanitizing wash step required for an IQF raspberry producer?
Can anyone share the FDA reference that pathogen microbes kill at above 100 degree celcius?
Is it true that the final step to control a significant hazard shall be a CCP?
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