8 replies to this topic

[DoubleA]

SQF level 2 dry food processor

 

A customer has delayed a PO and their ingredients are aging. A common scenario for a copacker. Ingredients are stored in ambient dry warhouse 20 degress C or in a cooler for dried fruit and nuts 4 degrees C.

 

What methods, steps, guidlines or procedures do you follow re-certify or extend a suppliers ingredient best by date. Lab test types? Organoleptic? Other oxidizing tests? Most importnatly how do you document it?

 

Fod example a stable dry good ingredient has a 12 month shelf life on the COA yet it is at 12 months since it was received, How do you handle this?

[TJW]

As someone who audits regularly, regardless of the testing that you have performed, I would first ask if you have checked with your supplier. 

Often they can provide a statement to extend the shelf life.  If they will not extend the shelf life, then I would not recommend using the ingredient.

[Scampi]

So the oil in nuts can spoil..........and that turns them rancid which can easily be detected by trying one. although wiser to have a lab test that. Walnuts and pecans in particular as the amount of oil in them is higher than say an almond.

 

Mold/yeasts can form on dried fruit (depending on the RH in your facility) which a lab would need to test for you.

 

I would call MAXXAM and/or Siliker and/or your local accredited lab and ask them...........they are the specialists 

 

 

You really ought to dispose of the 12 month old product as the COA is no longer valid OR you must have that product tested for microbial growth/yeast & mold etc

[DoubleA]

We do a full Micro at a lab in these cases where it is close to best by date. My question would be is there a standard method for this documentation-wise? Does it add a month, 3 months? 

Edited by DoubleA, 29 January 2019 - 04:50 PM.

[Scampi]

You won't know until the lab finishes testing and it will be on a case by case basis I would think............here's hoping the original COA was issued based on sound science and not just a number picked from the ether

[RoundEggs]

As someone who audits regularly, regardless of the testing that you have performed, I would first ask if you have checked with your supplier. 

Often they can provide a statement to extend the shelf life.  If they will not extend the shelf life, then I would not recommend using the ingredient.I 

 

This is a goo option. I have had customers request this from my own facility. I have written a letter to extend the shelf life of the product only because the stated shelf life is actually a shorter time than the known amount of time that the product will be good for. Just be aware that may not always be the case and they may not extend shelf life - but you never know unless you ask.

[Charles.C]

I assume there are no Canadian legal caveats involved.

 

If i was auditing, I would ask to see validation of the methodology used for the proposed extension.

[Scampi]

Charles, no Canadian caveats.

 

I would agree with RoundEggs..........most products have a BB or UB that is less than the known "real" date. 

[Charles.C]

Charles, no Canadian caveats.

 

I would agree with RoundEggs..........most products have a BB or UB that is less than the known "real" date. 

 

As per the OP, I also am curious (assuming that post6 not applicable) as to how the extension is precisely calculated .

 

Particularly where safety factors might also be involved (despite the Lvl 2 tag) .

 

I wonder if  the likelihood of an initially, intentionally  shortened shelf life is also directly related to value.

 

 IMEX labelled (frozen) shelf lives are normally maximised. Not always wisely.