How to Prove Shelf Life in Frozen Filled Pasta

Hello,

 

I am currently preparing for an SQF Audit for a Pasta Company that makes filled ravioli that they freeze and sell retail.  during the desk audit I was dinged for not establishing the determined 6 month shelf life.  The product is frozen after producing.  The temperatures of freezers are monitored and maintained.  If I can prove through testing that the product is safe (micro/pathogen) then it should remain safe will frozen is what I am thinking.  Remembering it is not about food quality, but about food safety? 

 

I wasn't sure if anyone would have some insight on this.  I spoke with a member of Cornell and he seems to think it sounds logical.

 

Thanks

 

Scott

Just a suggestion.. you can send you product to a lab for shelf life testing? It would be a good idea if you have never done so before.

Plus you would want to test the shelf life of the product with the temperatures your packaging says to keep it at. You would be reviewing your product each day to see if the quality as been compromised and to see if they are any signs of product deterioration, etc.