Shelf life monitoring - Raw Frozen Crustaceans and Non-scombroid Fish
Hi,
I'm wondering if anyone could provide details for what they do towards monitoring the shelf life of their products. I am trying to formalize our shelf life monitoring, frequency, method, and level of detail.
My product is Raw Frozen Crustaceans and Non-scombroid Fishes.
Intented use : To be fully cooked and comsumed by general public
Storage and distribution : to be stored and distributed at (-) 18 Dec C.
We have a pre-established shelf life of two years, but have only done random monitoring in the past. We are looking to formalize our sampling plan, and add microbial testing to our end of shelf life evaluation. This is why I would like to know what others do in terms of shelf life monitoring and end of shelf life evaluations.
Hi swarup,
Maybe have a look at this seafood oriented, shelf-life thread -
http://www.ifsqn.com...ssment-program/
This current parallel one for meat will probably be similar in the basics although the OP forgot to inform whether raw or RTE product -