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Campden BRI logo

Setting shelf life: how to do it better

Accreditation statement




9 June 2020



Members - £599 + VAT
Non-members - £780 + VAT


Campden BRI, Chipping Campden

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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