BRC 5 - validation of shelf life
Started by Simao Monteiro, Oct 30 2008 12:29 PM
Hi,
Regarding BRC Issue 5, what are the means necessary for the validation of shelf life. I need to validate this for cookies. This should consider microbiological, chemical and organoleptic criteria? The product can't go out to the market without this validation, wright?
Thanks for your help.
Regarding BRC Issue 5, what are the means necessary for the validation of shelf life. I need to validate this for cookies. This should consider microbiological, chemical and organoleptic criteria? The product can't go out to the market without this validation, wright?
Thanks for your help.
Validation, Verification, Calibration & Challenge
Magnet Validation
CCP for shelf stable (ambient storage), Ready to eat High acid sauce (pH <4.6) without lethality step.
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Dear kamandru,
Welcome to the forum !
The last two posts in the thread below give general answers to yr query. Probably also a few more available from a search -
http://www.ifsqn.com...?showtopic=9339
Rgds / Charles.C
added - and some more links here -
http://www.ifsqn.com...?showtopic=9678
Welcome to the forum !
The last two posts in the thread below give general answers to yr query. Probably also a few more available from a search -
http://www.ifsqn.com...?showtopic=9339
Rgds / Charles.C
added - and some more links here -
http://www.ifsqn.com...?showtopic=9678
1 Thank
Dear kamandru,
Welcome to the forum !
The last two posts in the thread below give general answers to yr query. Probably also a few more available from a search -
http://www.ifsqn.com...?showtopic=9339
Rgds / Charles.C
added - and some more links here -
http://www.ifsqn.com...?showtopic=9678
Thanks Charles C.,
Very useful information.
Regards
Validation, Verification, Calibration & Challenge
Magnet Validation
CCP for shelf stable (ambient storage), Ready to eat High acid sauce (pH <4.6) without lethality step.
Is It Safe to Extend RTE Soup Shelf Life from 3 to 6 Months?
Validation study consumer cooking instructions for 5-log Listeria reduction (par-baked pizza)
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