Setting shelf life: how to do it better

This course provides information on how best to approach the setting of shelf life for a range of food and drinks products. Typical attendees would include those with a basic knowledge of how to assign a product shelf life or those new to the area. They will gain an understanding of how to set the shelf life of a product to account for both spoilage and safety risks.

• Introduction to shelf life - definition, factors that affect shelf life
• Labelling legislation- use by and best before dates
• Non microbiological issues – sensory and chemical considerations
• Shelf life testing of a range food products- chilled, ambient, drinks
• Accelerated shelf life testing- how to approach this
• Predictive modelling- how this can be used in shelf life determination
• Challenge testing- Listeria challenge testing protocols, C.botulinum challenge testing
• Case studies to draw together the knowledge gained during the day

Course aims
• To provide an introduction to shelf life testing for a range of food categories
• To highlight the importance of pathogens and spoilage organisms with regards to shelf life
• To demonstrate the use of predictive modelling as a tool in shelf life assessment
• To show the potential benefits of accelerated shelf life testing

Learning outcomes

At the end of the course you will be able to:-
• Develop shelf life testing protocols
• Have an understanding of predictive modelling and its use
• Consider the applicability and use of accelerated shelf life testing
• Set safe and realistic shelf=lives for a range of food products