I have found in my years of doing BRC and now SQF that shelf life studies are difficult to find results for, for pulses.
So what it comes down to is creating my own shelf life study to validate our best by dates.
The question I have is these are dry pulses....so what should I be looking for in my periodic testing of the product other than the usual moisture, flavor, smell, visual all of that. With a dry pulse (that lasts for years) do I need to be testing for salmonella and other such microorganisms? If so, how do I do that with dry beans/pulses? I currently swab equipment and product contact surfaces for environmental studies but what about the actual product?
ps these are not ready to eat, they are to be sorted and repacked into consumer sizes, then cooked before consumption.