Shelf life of a product is the period of time over which a food maintains its safety as well as quality as per the prescribed conditions of storage, distribution and use.
So validating product shelf life is obtaining and documenting any evidence that proves that the shelf life of a food is near to accurate and that the food will maintain its safety and/or quality parameters until the end of shelf life.
General Food Law
General food safety requirement are that food must not be placed on the market if it is unsafe or unfit for consumption.
Responsibility
Generally, the manufacturer of food is responsible for setting and validating the shelf life. However, this responsibility may also fall to secondary manufacturers like co packers, re-packers, food caterers, food retail outlets etc. depending on specific circumstances
Good Practice in Estimating, Validating & Setting Shelf life
Describing the food product in as much as possible
Establishing the characterization of food taking in consideration the storage of food, distribution, use and possibilities of contamination
Reviewing available scientific literature regarding the survival and growth characteristics of microbes of concern
Use predictive Microbiology to estimate shelf-life
Carry out laboratory testing i.e. durability and/or challenge test
Apply safety margin to shelf-life
Documentation of results from the values and count
Why Choose Agrobiomics Laboratory over other Lab
We here at Agrobiomics take care of each and every parameters in consideration, more over to just providing you a certificate we provide you the complete shelf life study report
Please contact us to see if we can help you with your Shelf Life Analysis requirements.
