Would like to know your technical guidance on procedure or process to extend- shelf life of various products - which are nearing to expiry.
1. Agro-based products like : Pulses and Grains .
2. Grounded - Spices and Masala Powder
3. Grind paste/ liquid gravies products.
4. Wholes Spices and Condiments.
The above products are further processed/ cooked at high temperature and immediately packed and served.
What precaution shall be taken before extending the shelf life of the products.
What aspects shall be checked on these products before we validate/ redefine - fresh set of shelf life/ expiry.
Do we have test and extend the shelf life based on the supplier control sample or it is advisable to send the product at shop floor/ warehouse to test and re certify the shelf life.
Please advise me on the following information.