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Shelf life extension through freezing question


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#1 terris

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Posted 11 March 2016 - 06:11 PM

Hi All,

   we have some close dated raw materials that we will not be in need of until months after its BBD. We are considering freezing the raw materials for future use, rather than disposing of it (thousands of dollars worth of product). However, when we remove from freezer, product will be beyond BBD-how can I handle that to comply with SQF?



#2 Wowie

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Posted 11 March 2016 - 06:45 PM

Would you be able to contact your supplier for a shelf life extension under frozen conditions as well as pertinent information (temperatures, holding conditions, etc) on their shelf life validations?



#3 Ehab Nassar

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Posted 11 March 2016 - 07:09 PM

Hi Terris ,

  1. you can contact your supplier,send them the storage conditions of the product and ask them for extension of product shelf life or at least make sure that you will  , in some cases they may ask for a samples just before the BBD ( may be two weeks ) so the be able to make evaluation tests to decide the Shelf Life extension period .
  2. Another idea ,is to use Shelf Life Extension Program (SLEP) , below there is related links :

 

however it is a best practices that the facility implement a good forecasting / demand and supply system to avoid this situation for future .

 

good luck ,

Ehab



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#4 terris

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Posted 14 March 2016 - 01:59 AM

Wowie-thanks. I can try contacting the supplier-I didn't even think of that as an option.



#5 Florent

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Posted 14 March 2016 - 09:57 AM

What kind of raw material is it? very short shelf life like fresh meat?

 

Can you give more detail about the use of this particular raw material?

If there is a cooking process involved, it may be easier to justify the freezing.



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#6 terris

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Posted 17 March 2016 - 06:19 PM

They are candy toppings that we put on top of different chocolate products. No cooking involved.  The original shelf life was 6mo-12 mon depending on the product. There is only 2mo left and we wont be using again til fall.



#7 Charles.C

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Posted 17 March 2016 - 07:16 PM

Hi terris,

 

IMO, yr options as usual are going to come down to a question of (a) RA and (b) validation. More specifically -

 

What is/are the criteria for determining the quoted 6-12 Mo?

Will the same criteria permit a shelf-life extension of XMo. by freezing ? (assuming no other criteria come into play)

 

If the supplier is able to give you a Yes/No answer, problem solved, one way or the other.

If supplier unable to help, i guess you will have to do a shelf-life study yourself if you wish to justify a freezing step. The obvious first query is whether there is any published data to support the idea for yr specific product. if not, looks like you are going to be a trail-blazer. Freezing certainly works for a wide range of food products.


Kind Regards,

 

Charles.C


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#8 moskito

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Posted 19 March 2016 - 03:26 PM

Hi,

 

it depends on the product and what parameter can be determined.

 

If the shelf life is dependent only on temperature ((pseudo) first order kinetic) you can calculate the effect by applying Arrhenius. In biological systems the Q10 is about 2.

If you have a parameter to control you are able to verify it. In food it is often not easy to find such parameter.

Best is to decided at receiving time point to freeze or cool or not. Doing this lateron several "destruction" processes could have started which might have other kinetics (e.g. autoxidation, radical reactions etc.).

Please keep in mind the product "in total", e.g. food + packaging, because all factors (e.g. packaging) should be suitable for the process.

 

Rgds

moskito






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