I have recently been seeing in retailer COP's in the UK they require a Microbiological Risk Assessment conducted on Shelf life Trials.
I am really struggling to get my head around what is meant by this, and how the answer will help with a shelf life trial. As far as I know we can test the product for so many days and get to a defined point where we deem it at safe life. Start, middle and end x 2 mirco + organoleptic.
I am thinking that this mirco risk assessment would be used to determine what the target life should be and if a CCP should be considered?
So, any help or example of a microbiological risk assessment (for shelf life) would be most helpful?