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Sauce topping product expiration date


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#1 qa_pcfoods

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Posted 25 November 2011 - 01:25 AM

Hi everyone



I have a question...


I have developed a new product with sauce toppoing and the sauce shelf life is longer than my product shelf life.

Which one should be show on my product label, product expiration date or sauce expiration date ?



#2 Bawdy

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Posted 25 November 2011 - 03:31 AM

You need to state the shelf life based upon the part of your product that will fail or become unsafe first. Even though from a cost/sales benefits point of view it would be nice to state a longer shelf life, you owe it to your customers to provide them with the best information you can so that they can make an informed safe choice about consuming your product.

Imagine if your butcher tried to sell you a fresh chicken that had, according to him, an unrefrigerated shelf life of more than 2 years, based upon the fact that the peppercorns and other spices he has coated it with, can last this long. Nobody would agree that this example is a sound idea.

i realise that my butcher example is an extreme one, but i think the principle is the same.

Hope that helps.


Paul.



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#3 qa_pcfoods

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Posted 25 November 2011 - 04:46 AM

Dear Paul


Thank you (^_^)
This can help me.


Kip



#4 faisal rafique

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Posted 25 November 2011 - 08:08 AM

Product which has shorter shelf life.

Faisal



#5 Gourav

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Posted 25 November 2011 - 12:51 PM

Hi everyone



I have a question...


I have developed a new product with sauce toppoing and the sauce shelf life is longer than my product shelf life.

Which one should be show on my product label, product expiration date or sauce expiration date ?



Your product is all together different from sauce i.e. not mixed with sauce but packed in same packing. In this case the shorter shelf life has to be declared. If mixed with sauce then new study is required.

Thanks

Gourav




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