Good afternoon,
We manufacture a range of ambient stir-fry sauces. The product has a historical 6-month shelf life. We have conducted extensive micro and organoleptic tests, all of which have produced very good results, even beyond the 6-month shelf life.
Recently, we underwent an audit where the auditor requested the shelf life study for the products in question. Since these products are historical, I was unable to locate and provide the study. Instead, I presented the micro and organoleptic results. However, this information was not sufficient.
As a result of the audit findings, we have been requested to carry out an effective shelf life determination. This includes estimating, setting, and verifying the safety of the ambient sauces throughout their shelf life. We need to demonstrate that the food will maintain its safety and quality until the end of the determined shelf life duration. This requires providing supporting information on product characteristics, along with any relevant scientific literature or best practice guidance.
To address the non-conformance, I will need to complete a full study to demonstrate how we have determined the 6-month shelf life, despite having the micro and organoleptic results to support it.
Does anyone have a Shelf Life Study template they could share, or any advice or examples that would help?
Many Thanks
Martyn
