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Best Practice for Determining Expiry Dates


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#1 LARRYK

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Posted 26 May 2015 - 05:40 AM

Team,

My chef and i have been having issues with expiry dates.what is the best practice  to determine expiry?.any validation?support literature?

Thank you,

Lawrence 



#2 Tony-C

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Posted 26 May 2015 - 06:14 AM

Hi Lawrence,

 

Please clarify if this is raw materials? ingredients? or cooked product? and what type?

 

Regards,

 

Tony



#3 LARRYK

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Posted 26 May 2015 - 01:28 PM

Tony,

Cooked products.

Thanks ,

Lawrence



#4 Tony-C

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Posted 26 May 2015 - 01:57 PM

Hi Lawrence

 

This will depend on type of cooked food, if you blast chill and storage temperatures.

 

Do you have a cook/chill/storage procedure?

 

Regards,

 

Tony



#5 britaball

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Posted 27 May 2015 - 02:02 AM

Lawrence:

NSW Food Authority's Shelf Life testing monograph might provide some guidance and references: 

http://ucfoodsafety....files/49285.pdf

 

Also, after you've determined the shelf life, check your country's/region's legislation about the naming of the dates to be sure you're not really meaning "Use by" or "Sell by" or "Best if used before" dates.

 

In Canada, for example, "Expiry Date" has a specific definition in the regulation.

Brita



#6 LARRYK

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Posted 28 May 2015 - 05:01 PM

Thank you 



#7 Charles.C

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Posted 28 May 2015 - 05:20 PM

Hi Larry,

 

I guess yr query is equivalent to shelf life.

As tony noted, this is not a simple topic particularly in view of possible scope.

There are some basic recommendations in shelf life threads on this forum. Might be worth a search since probably not a vast number of hits


Kind Regards,

 

Charles.C





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