Team,
My chef and i have been having issues with expiry dates.what is the best practice to determine expiry?.any validation?support literature?
Thank you,
Lawrence
Posted 26 May 2015 - 05:40 AM
Team,
My chef and i have been having issues with expiry dates.what is the best practice to determine expiry?.any validation?support literature?
Thank you,
Lawrence
Posted 26 May 2015 - 06:14 AM
Hi Lawrence,
Please clarify if this is raw materials? ingredients? or cooked product? and what type?
Regards,
Tony
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Posted 26 May 2015 - 01:28 PM
Tony,
Cooked products.
Thanks ,
Lawrence
Posted 26 May 2015 - 01:57 PM
Hi Lawrence
This will depend on type of cooked food, if you blast chill and storage temperatures.
Do you have a cook/chill/storage procedure?
Regards,
Tony
Live Webinar on 30th April: Practical HACCP Training for Food Safety Teams - plus How the FSMA affects HACCP. Also available on Demand.
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SQF Code Edition 9 & FSMA Implementation Package for Food Manufacturers - 2023 Update
SQF Implementation Package for Food Manufacturers Edition 9
Videos of the IFSQN Implementation Packages for GFSI benchmarked standards: Introduction How to Use
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Posted 27 May 2015 - 02:02 AM
Lawrence:
NSW Food Authority's Shelf Life testing monograph might provide some guidance and references:
http://ucfoodsafety....files/49285.pdf
Also, after you've determined the shelf life, check your country's/region's legislation about the naming of the dates to be sure you're not really meaning "Use by" or "Sell by" or "Best if used before" dates.
In Canada, for example, "Expiry Date" has a specific definition in the regulation.
Brita
Posted 28 May 2015 - 05:01 PM
Thank you
Posted 28 May 2015 - 05:20 PM
Hi Larry,
I guess yr query is equivalent to shelf life.
As tony noted, this is not a simple topic particularly in view of possible scope.
There are some basic recommendations in shelf life threads on this forum. Might be worth a search since probably not a vast number of hits
Kind Regards,
Charles.C
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