I am looking for some guidance on 5.6.1.3 -
The site shall ensure that a system of ongoing shelf-life assessment is in place. This shall be based on risk and shall include sensory analysis and as applicable microbiological testing and relevant chemical factors such as pH and aw. Records and results from shelf-life tests shall verify the shelf-life period indicated on the product.
We produce several types of dried ingredients/products (made from a single, raw agricultural product) that has a shelf life of 12 months.
Aw is <0.25
moisture content < 3%
Product is packed into various retail sizes (vapour barrier bags) and bulk boxes of 25 lbs.
We have had one shelf life study conducted which only determined PV over several temperature ranges.
My questions are:
1. When a shelf life study is conducted should we evaluate sensory, micro and any chemical changes over the study for each product? or do these requirements relate to our specs over the period of the shelf life?
2. What should be included in the RA to determine frequency?
or maybe I'm way off!!
Any help would be great!
Thanks
Buggy