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Shelf Life testing

1/3/2017

 

How do food businesses determine the correct shelf life information for their products?
The responsibility of determining the shelf life of a food, and thus its best-before or use-by date, lies with the manufacturer or distributor.
Correct Food Systems can advise business on how to estimate and then test the safe shelf life of a Characteristics of the product,including the quality, form and consistency of ingredients, the moisture content, acidity levels, addition of preservatives all influence the safety of a food product, as does external factors like storage, transport and packaging of the food.
The most direct way of doing this is to conduct properly constructed storage trials on a sample of food under realistic, controlled conditions.
Correct Food Systems is not a food laboratory testing facility.

There are food testing laboratories in each state and territory that can conduct  microbiological tests for 
  • Food-borne micro-organisms such as Listeria, Salmonella, Campylobacter, E.Coli, Yeasts and Moulds, Staphylococcus Aureus, Bacillus Cereus and others
  • Total viable count or plate count
Some manufacturers include recommendations for handling the product after opening with regard to time and temperature.If thereare no instructions for use or storage after opening the onus is on the consumer to handle the product hygienically, store it at recommended temperatures and use it within a reasonable time, certainly within the time frame specified by the manufacturer for the unopened container.

NSW Food Authority has a useful publication to assist businesses to ascertain the shelf life and required date marking information for a product.

See our webpage "Shelflife testing"
14_shelf_life_testing.pdf
File Size: 276 kb
File Type: pdf
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