COVID-19 secure workplace

We continue to offer a range of training options so that you can continue to learn and develop.

Online courses – We are delivering tutor-led training courses online. Find out more

Face-to-face training – from August we have resumed our one- and two-day training courses on site. We’ll be doing so while observing social distancing and safety measures. View programme. From October we expect to be able to deliver all of our full schedule of courses.

Book with confidence – we will not charge transfer fees if you need to move your booking to another course date or alternative course/event due to Covid-19.

Tailored training – We also provide tailored training for your teams online or face to face

If you have any queries, email or call +44(0)1386 842104

Please view our training and development programmes listed below, and book with confidence .

Setting shelf life: how to do it better



This course can be run as a tailored option for those who have a number of staff who would benefit from the training or if you would like to register your own interest to attend this course on the next available date please complete the enquiry form

Benefits of attending

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.

Training Course content

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


This course can be customised and is available in house

Event Director - Fiona Cawkell

Further information

Our training team will be happy to help with any enquiry on +44(0)1386 842104 or at

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