How do you go about conducting a shelf life study?
Risk assessment study to be performed. Two methods
a ) Direct - store product at preselected condition ( your case it is 41 Deg F ) for a period of time. Check regularly safety hazards such as Chemical and Microbiological and non-safety hazard texture, taste and etc., ( as mentioned above by Charles. C )
b) Indirect - Accelerated storage or predictive microbiological modeling to determine shelf life
Temperature controlled condition ( i,e 41 Deg F )
Require to conduct chemical, microbiological assessment.
Longer than the expected shelf life (it may vary from product to product).