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Food safety modeling, shelf life prediction, water activity analysis, nutritional labeling, and pH safety assessment — powered by USDA FSIS, FoodData Central, and FDA regulatory standards.
USDA FSIS validated D-values and z-values for key foodborne pathogens. Auto-populates D-value, z-value, reference temperature, and target organism in the Thermal Death Time calculator.
Source: USDA FSIS Appendix A. Always verify with current FSIS performance standards for your specific product.
Typical nutrient composition from USDA FoodData Central. Auto-populates fat, saturated fat, carbohydrates, fiber, sugars, protein, and sodium in the Nutrition Label Calculator.
Source: USDA FoodData Central. SR Legacy and Foundation Foods data.
Compares your product pH and water activity against USDA/FDA HACCP critical control limits. Load FSIS data first for pathogen-specific context.
Tip: Products in the caution zone for pH (4.0–4.6) or aw (0.85–0.92) may require additional HACCP critical control points.
SF3-S.001
Calculate microbial lethality using D-values and z-values. Determine required processing time for target log reduction at a given temperature.
SF3-S.002
Predict product shelf life at different storage temperatures using the Arrhenius model. Estimate Q10 acceleration factor for accelerated shelf life testing.
SF3-S.003
Estimate water activity from moisture content and composition. Assess microbial safety limits and predict product stability.
SF3-S.004
Calculate Nutrition Facts values per serving. Computes calories, % Daily Values, and FDA-compliant rounding rules for food labeling.
SF3-S.005
Assess food safety based on pH and water activity classification. Determine if a product is acid/acidified food and applicable FDA regulations.