Good Afternoon, I am working towards a Level 3 SQF Certification. We are a new company that has started production in January. We purchased the machinery and recipes from a company that has been in production for 30 years. I am having a hard time figuring out what to put for R & D since we didn't do any research. We purchased all the info already established. Everything right down to packaging.
I am also having problems trying to figure out what to do about Shelf Life studies. I am marketing and selling these items as frozen. So there is no food safety issue, just quality. So how do I justify shelf life? Remember, I just start production in January so it hasn't been a full year yet for me to sensory evaluation on my own. Please help.
Is 18.104.22.168 Just asking for a procedure and a written response of how we have come up with our year shelf life. Doesn't have to have a micro-bio too?
These products are crab cakes and stuffed crabs, frozen shrimp by the way.
GAP analysis says I need to get this together?