I was wondering if someone could please help me!
The products manufactured historically at a site are a variety of inclusions used for further process. Some are used in an RTE function (such as toppings for desserts) and some are heat treated once received by the customer.
The products and the site as a whole is low risk, down to the four main inclusion types being heat treated to very high temperatures (>120°c) and have very low aW <5%. Heat treatment also isn't highlighted as a CCP due to the materials used to manufacture the product being stable/low risk/long life and with receiving a COA for each batch.
However I have a bit of a wall regarding finding historic information to justify shelf life (between 6-12 months) I know this is partly given due to raw material shelf life, but I think along the lines that we are changing the storage and configuration of the materials due to the heat treatment/general process as a whole. There are no issues with micro or any organoleptic attributes in relation to shelf life, so I do think the range is correct. Although conscious I need to write this up as a report/justification to support the HACCP.
Is there any guidance out there to help with determining shelf life on ambient products with low aW/High sugar content?