SQF level 2 dry food processor
A customer has delayed a PO and their ingredients are aging. A common scenario for a copacker. Ingredients are stored in ambient dry warhouse 20 degress C or in a cooler for dried fruit and nuts 4 degrees C.
What methods, steps, guidlines or procedures do you follow re-certify or extend a suppliers ingredient best by date. Lab test types? Organoleptic? Other oxidizing tests? Most importnatly how do you document it?
Fod example a stable dry good ingredient has a 12 month shelf life on the COA yet it is at 12 months since it was received, How do you handle this?