Shelf Life testing of food products
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.
Businesses often request guidance on how to test their products for food safety and food quality.
Correct Food Systems can advise business on how to estimate and then test the safe shelf life of a product. 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.
There are food testing laboratories in each state and territory that can conduct microbiological tests for
NSW Food Authority has a useful publication "Shelf Life Testing" to assist businesses to ascertain the shelf life and required date marking information for a product.
Schedule 27 Microbiological limits in food
The table in this document lists the Microbiological limits in food as applied by the Food Standards Code.
View Schedule 27 Micro limits for food to assist you to interpret your food laboratory results, ensuring your food is safe at the end of its shelf life.
Correct Food Systems is NOT a food laboratory and can not conduct the required microbiological test you may require.
Food testing laboratories are available in each state of Australia.
Correct Food Systems CAN assist you with interpreting the results and assist with food technology advice to make any adjustments to product to either extend shelf life or achieve the required microbiological limits for your food products.
Correct Food Systems can assist businesses with:
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.
Businesses often request guidance on how to test their products for food safety and food quality.
Correct Food Systems can advise business on how to estimate and then test the safe shelf life of a product. 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.
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
NSW Food Authority has a useful publication "Shelf Life Testing" to assist businesses to ascertain the shelf life and required date marking information for a product.
Schedule 27 Microbiological limits in food
The table in this document lists the Microbiological limits in food as applied by the Food Standards Code.
View Schedule 27 Micro limits for food to assist you to interpret your food laboratory results, ensuring your food is safe at the end of its shelf life.
Correct Food Systems is NOT a food laboratory and can not conduct the required microbiological test you may require.
Food testing laboratories are available in each state of Australia.
Correct Food Systems CAN assist you with interpreting the results and assist with food technology advice to make any adjustments to product to either extend shelf life or achieve the required microbiological limits for your food products.
Correct Food Systems can assist businesses with:
- identifying microbiological limits that apply to each food product
- identifying what microorganism to test for, for food safety and quality, and the frequency of testing
- estimating the shelf life period to aim for, prior to testing
- recommend a suitable food testing laboratory to conduct the test(s)
- outline a sampling procedure and plan
- interpret microbiological results from laboratory reports
- investigate any results that don't meet product specification or limits
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