What's New Unreplied Topics Membership About Us Contact Us Privacy Policy
[Ad]
Forums Blogs Store Members Gallery Directory

Sign In Register

Shelf life testing SOP

Started by , Jul 23 2018 02:53 PM
Reply to this Topic
2 Replies

Hello everyone

 

Anybody have a sample of Shelf life testing SOP or any ideas on the key elements to concentrate on during development of the SOP. Its my final SOP to develop and I am having challenges. Please help  :( 

 

Thank you

Share this Topic
Topics you might be interested in
CCP for shelf stable (ambient storage), Ready to eat High acid sauce (pH <4.6) without lethality step. Is It Safe to Extend RTE Soup Shelf Life from 3 to 6 Months? Shelf Stable Coffee Mixer Extending shelf life with micro and sensory evaluation Shelf Life Validation for Dietary Supplements (Probiotics, Vitamin C, Enzymes)
[Ad]

Hello everyone

 

Anybody have a sample of Shelf life testing SOP or any ideas on the key elements to concentrate on during development of the SOP. Its my final SOP to develop and I am having challenges. Please help  :(

 

Thank you

I think it belongs to the expiry verification, it's not SOP. Include Plan & report Verification.

Hello everyone

 

Anybody have a sample of Shelf life testing SOP or any ideas on the key elements to concentrate on during development of the SOP. Its my final SOP to develop and I am having challenges. Please help  :(

 

Thank you

 

I don't see any mention of a required Procedure for determining shelf life in BRC packaging 5 ??

 

So what is the Packaging ?

 

Food contact ?

Reply to this Topic

Similar Discussion Topics
CCP for shelf stable (ambient storage), Ready to eat High acid sauce (pH <4.6) without lethality step. Is It Safe to Extend RTE Soup Shelf Life from 3 to 6 Months? Shelf Stable Coffee Mixer Extending shelf life with micro and sensory evaluation Shelf Life Validation for Dietary Supplements (Probiotics, Vitamin C, Enzymes) Shelf life testing of baked goods Bespoke or off the shelf training? Shelf Life: Frozen to fresh to customer Required Room Temperature Range for Shelf-Stable, RTE Thermally Processed Products Shelf life validation for ambient stable sauces
About us

IFSQN is an international networking group for food safety professionals. We connect those interested in food safety to information and to each other. The purpose of the website is to share knowledge, experiences and ideas to make food safer.

All content © Copyright 2021 IFSQN