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.
Shelf Life: Frozen to fresh to customer
Process validation of CCP's - What should the frequency be?
Required Room Temperature Range for Shelf-Stable, RTE Thermally Processed Products
Shelf life validation for ambient stable sauces
Is Scientific Literature Enough for ISO 22000 Validation, or Is Practical Testing Required?
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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
Shelf Life: Frozen to fresh to customer
Process validation of CCP's - What should the frequency be?
Required Room Temperature Range for Shelf-Stable, RTE Thermally Processed Products
Shelf life validation for ambient stable sauces
Is Scientific Literature Enough for ISO 22000 Validation, or Is Practical Testing Required?
Supervising vs Unsupervised Allergen Cleaning Validation
Do You Need an Allergen Validation Plan if You Only Produce Nut-Based Foods?
Lactic Acid Bacteria testing and shelf life
Advice on Developing Shelf-Stable Yogurt Base with Extended Shelf Life
Switching Between Tree Nuts: Is New Allergen Validation Needed?