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SQF 2.2.3.3 - retention periods to consider the shelf life of the product


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#1 QC/WC

QC/WC

    Grade - AIFSQN

  • IFSQN Associate
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Posted 15 February 2021 - 11:25 PM

Hi there, in the new edition of the SQF food safety code for manufacture of food packaging Edition 9, I see that there is an added requirement under the summary of changes that states: added requirement for retention periods to consider the shelf life of the product 2.2.3.3. Due to this new requirement I am wondering what exactly I have to do? I have stored all the shelf life information for our primary raw ingredients and omitted cleaning detergents (but should I collect that data too? Should I collect all shelf life information for literally everything we buy, including our hand soap, etc?) Or do we only need the shelf life of our raw ingredients because that dictates our shelf life for our finished goods, which is printed film, better known as wrap labels etc.  Also, due to this new requirement do we also have to provide an expiration date to our customers on the finished product itself? Or is this new requirement only requiring us to not only adhere to shelf life's in general and to store that information on our internal paperwork as reference after it is produced? Basically assign a date? Or does this recommended shelf life date have to be given to the customer in writing? If we don't have a process set in place to provide them with an Expiration date I imaging we would have to make a process for this? -Carolina 






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