Shelf life validation for ambient stable sauces
Started by DSTechnicalManager, Jul 22 2025 02:16 PM
Hello
Does anybody have any template for shelf life validations / study of ambient stable sauces?
Shelf-life validation gap: HACCP says 24 months frozen, but testing only ran 4 months (beef plant)
CCP for shelf stable (ambient storage), Ready to eat High acid sauce (pH <4.6) without lethality step.
Is It Safe to Extend RTE Soup Shelf Life from 3 to 6 Months?
Shelf Stable Coffee Mixer
Extending shelf life with micro and sensory evaluation
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Sometimes the Lab companies have people that can make recommendations as part of a quote.
Just have a lab do it for you, it will be $$$$ well spent
really and truly not worth doing on your own
Pick a good, reputable external lab.
Shelf-life validation gap: HACCP says 24 months frozen, but testing only ran 4 months (beef plant)
CCP for shelf stable (ambient storage), Ready to eat High acid sauce (pH <4.6) without lethality step.
Is It Safe to Extend RTE Soup Shelf Life from 3 to 6 Months?
Shelf Stable Coffee Mixer
Extending shelf life with micro and sensory evaluation
Shelf Life Validation for Dietary Supplements (Probiotics, Vitamin C, Enzymes)
Shelf life testing of baked goods
Bespoke or off the shelf training?
Shelf Life: Frozen to fresh to customer
Required Room Temperature Range for Shelf-Stable, RTE Thermally Processed Products