Shelf life. How to get it? Guidance or flow chart please?

It depends on your product and process, you will need to provide more information in order to help you. 

There are some useful information here 

http://mpi.govt.nz/d...ent-vault/12540

Good Luck!

It depends on your product and process, you will need to provide more information in order to help you. 

Again, it really depends on what you're producing. The company I work for cuts and packs fresh vegetables and we determine our shelf life through organoleptic testing and laboratory micro testing for pathogens on the day we decide the organoleptic test shows the product deteriorating. It may be completely different for producers of raw meat, cooked meat, chocolate, juice, cheese etc.. If you can let us know what your product is I'm sure someone will be able to help.

Regards,

Andy

Literature review of your product

My company produces ambient sauces. We get our shelf life from micro testing at a lab and end of life organoleptic testing. So when the lab have finished testing safety for required shelf life the sample is returned and our quality team with test taste, appearance and texture to ensure quality doesn't decline over time.