Establishing food shelf life and regularly verifying the shelf life of your food products is a basic food safety requirement to meet national and international food hygiene regulations. Many different factors will affect the safety of food and lead to variation in shelf-life.
In estimating and setting shelf-life, the primary objective is food safety. There are 3 basic steps for shelf life verification process and the first steps is setting up the required parameter for examples determine the physical and chemical factors that impact on the capacity of bacteria to grow and identify what will cause the food to become unpalatable or unsafe.
Second step is conducting a real/accelerated time study or set an expected best-before. To conduct a real/accelerated time study, you need to establish the study condition, the frequency of testing and the number of samples to be tested. Also consider the characteristics of the food, taking into account, reasonably predicted conditions of storage, distribution and use and possibilities for contamination.
The last step for shelf life verification process is obtaining the valid best-before date then label the food with a shelf life declaration. If the food or its production process is modified or changed, it necessary to repeat the shelf life test to confirm the food shelf life.