Shelf life ongoing assessment
Hi folks
I've a query regarding shelf life assessment - I manage QA in a mushroom packing facility, and we use an industry standard shelf life of 6 days from packing verified by microbiological and chemical testing last year. I am new in the post and want to set up ongoing shelf life assessment to meet BRC standard.
Does shelf life assessment need to be carried out on products produced each day, or can it be conducted weekly, monthly (testing sensory and physical characteristics) etc with microbiological and chemical testing conducted every 6 months/annually ?
Thanks
Hi folks
I've a query regarding shelf life assessment - I manage QA in a mushroom packing facility, and we use an industry standard shelf life of 6 days from packing verified by microbiological and chemical testing last year. I am new in the post and want to set up ongoing shelf life assessment to meet BRC standard.
Does shelf life assessment need to be carried out on products produced each day, or can it be conducted weekly, monthly (testing sensory and physical characteristics) etc with microbiological and chemical testing conducted every 6 months/annually ?
Thanks
Dear ElaineMcM,
Potentially all yr suggestions, ie AFAIK, it's case-by-case. Predictably, most people prefer a quick answer but not always scientifically feasible. :smile:
This is a very wide scope query. Maybe book size. Answer(s) depends on yr specific target and procedural choice. And yr product matrix of course. Etc.
Just as a sampler for a different product area, maybe have a look at link below. The specifics will depend on yr chosen criteria (?),
Offhand I don't remember any previous threads here for mushrooms. An obvious query (to me) is regarding your justification for yr currently used industry standard of 6 days. :smile:
http://www.ifsqn.com...ice/#entry68033
Rgds / Charles.C
In my opinion, shelf life assessment can be done on a weekly basis. For some products you might do this test on a daily basis, for example if it is about bread / or any other milk products that is freshly made on a daily basis.
In my opinion, shelf life assessment can be done on a weekly basis. For some products you might do this test on a daily basis, for example if it is about bread / or any other milk products that is freshly made on a daily basis.
Criteria for acceptance based on ? Smell ?
Rgds / Charles.C