Food shelf life is the length of time that a product remains both safe to eat and of acceptable quality. In the EU, ‘use by’ indicates the date after which a product may not be safe to eat (and must not be sold), “best before” indicates the date after which the product’s quality may become unacceptable.
It is the manufacturer's responsibility to assign a shelf-life for each product that is produced. Even if predictive mathematical models have been used to give a firm idea of the shelf-life of a product, a laboratory based determination of microbiological activity within a food over time will still often be necessary.
Product is stored under the required storage conditions and tested at suitable time points for relevant organisms. In addition Campden BRI offers a complete shelf life evaluation service which can also incorporate sensory and chemical analysis. Product can also be produced and/or packaged on site in our process hall.
You may also be interested in
Where we refer to UKAS Accreditation
The Campden BRI group companies listed below are both accredited in accordance with the recognised International Standard ISO/IEC 17025:2005 by the United Kingdom Accreditation Service (UKAS). The accreditation demonstrates technical competence for a defined scope of methods, specific to each site, as detailed in the schedules of accreditation bearing the testing laboratory number. The schedules may be revised from time to time and reissued by UKAS. The most recent issue of the schedules are available from the UKAS website www.ukas.com
Campden BRI (Chipping Campden) Limited is a UKAS accredited testing laboratory No. 1079 Campden BRI (Nutfield) is a UKAS accredited testing laboratory No. 1207