I am currently preparing for an SQF Audit for a Pasta Company that makes filled ravioli that they freeze and sell retail. during the desk audit I was dinged for not establishing the determined 6 month shelf life. The product is frozen after producing. The temperatures of freezers are monitored and maintained. If I can prove through testing that the product is safe (micro/pathogen) then it should remain safe will frozen is what I am thinking. Remembering it is not about food quality, but about food safety?
I wasn't sure if anyone would have some insight on this. I spoke with a member of Cornell and he seems to think it sounds logical.