5 replies to this topic

[Martinblue]

Hi All,



Recently I have done some trials to increase the shelf life of one of our products(bakery product) internally by leaving it in fridge at chilling temperature and checking it quality/organoleptic every day. Depending upon results I have decided to increase its life from 15 days to 20days.

I want to now put everything/data/results into a documented form to prove later in case any auditor asks for it.

Have anyone got template document to record this kind of data.



I look very much forward to hear from you guys.



Regards

Martinblue

[Dr Ajay Shah]

Hi Martinblue,


As part of your shelf life study have you also thought of the most critical factor and that is the microbiological criteria for your baked products apart from just looking at it from an organoleptic and qualitative perspective.


You can design a template with 6 - 8 columns with days running from left to right. The rows could have things like appearance, taste, colour, texture etc.



I hope this assits you.


Ajay Shah

http://www.aasfood.com

Edited by Dr Ajay Shah, 12 May 2011 - 10:49 AM.

[Tony-C]

Hi All,

Have anyone got template document to record this kind of data.

I look very much forward to hear from you guys.

Regards

Martinblue

Hi Martin,

You can adapt this one to suit.

 QMR Shelf Life Confirmation Record.docx   20.37KB   141 downloads

Regards,

Tony

[Charles.C]

Dear Tony,

Very nice form, although a little sparse on the org.lep. perhaps.
(Or maybe not depending on the details of Martinblue's organoleptic data ? )

@Martinblue - do you hv a microbiological specification yet ?

Rgds / Charles.C

[Dr Ajay Shah]

Hey Martin,


You can modify the form that Tony C has potsed to suit your organoleptic parameters.



Regards


Ajay Shah

[wilkindubai]

Shelf Life Analysis can be quite complex, and involves more than the organoleptic tests.

Depending upon the product, the method of packaging, the process of retailing, and consumption patterns, the producer must also consider chemical and microbiological analyses, including the analysis of the packaging materials. Just because a product looks OK, and tastes alright, it could be potentially harmful.