Happy Friday All,
What are your thoughts on the extension of shelf life in rte meats? Right now production is pretty lax in extending their Best Before Dates and it is not something that I wish to continue. Their thinking is that if it looks alright and tastes alright then slap an automatic 2 week extension on it!
What type of testing should be done? I would like to have some micro testing done before any extension of shelf life, but how do I validate the results? There are a variety of suggestions for what micro counts are acceptable, but which one do I choose?
I am not sure if we really need to look to extend the shelf life dates we have set or just get through to production that product beyond shelf life needs to be discarded, not extended!
Sometimes I just don't know what people are thinking!