Shelf life of opened products
Started by achillengnabe, Oct 23 2022 01:05 PM
I got an audit finding recently and I am seeking for a scientific reference to draft a minimum shelf life list of opened products like milk, table condiments, cooked food, etc.
Lactic Acid Bacteria testing and shelf life
Advice on Developing Shelf-Stable Yogurt Base with Extended Shelf Life
Bespoke or off the shelf training?
Shelf life validation for the fermented batter
Shelf Life Expectation for Cream-Based Pepper Sauce Without Preservatives
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This is quite a broad list and the open life is likely to vary quite widely. As a first point of reference I'd usually suggest asking your suppliers - they may be able to give a guideline figure for time and storage requirements once open, or if not then they will hopefully at least be able to confirm the limiting factor(s) so you can assess or look in a more targeted fashion for relevant data.
I got an audit finding recently and I am seeking for a scientific reference to draft a minimum shelf life list of opened products like milk, table condiments, cooked food, etc.
Hi achillengnabe,
IMO yr query is generically unanswerable. Case-by-Case situation.
Lactic Acid Bacteria testing and shelf life
Advice on Developing Shelf-Stable Yogurt Base with Extended Shelf Life
Bespoke or off the shelf training?
Shelf life validation for the fermented batter
Shelf Life Expectation for Cream-Based Pepper Sauce Without Preservatives
Determining Safe Shelf Life for Cook-Chill Soup Programs
Is It Safe to Extend RTE Soup Shelf Life from 3 to 6 Months?
Why Would APC Count Be Higher in Newer Products? Shelf-Life Spec Clarification
How Often Should Shelf-Life Testing Be Performed?
Cold-Fill Juice Safety Concerns: Preservatives, Temperature & Shelf Life