Summary:
This 1 day course will provide an overview of the ways in which shelf life of products can be set for a wide range of food categories.
We will consider both food safety and quality / spoilage issues affecting shelf life, and the microbiological, chemical and physical aspects of shelf life limits.
We will explore relevant UK Food Law and regulatory guidance provided to the food industry on food date labelling, with emphasis on ensuring safe and legal food while being mindful of food waste and economics.
We will cover what is involved in various types of shelf-life testing, practices in sensory assessment, the pros and cons of techniques such as challenge testing and microbiological modelling, and how changes in product formulation and packaging can impact product shelf life.
The course is designed for food industry professionals and others who want to know more about setting of shelf life and durability labelling of foods in the UK, or for those who want to refresh their knowledge.
An optional assessment of understanding is offered to delegates immediately following the training session, with a Certificate of Achievement awarded to those attaining a passing grade.
Minimum Requirements:
- Microsoft Teams installed
- A functioning microphone and camera for interactive participation during the training
- A quiet, distraction-free environment suitable for learning
If you intend to join the course via mobile phone, please inform our team in advance, as this may not be permitted for all courses.
Is it for you?
• Technical Managers
• Quality Managers
• Technical and Quality Team Members
• New Product Development professionals
• Auditors and others looking to refresh their knowledge
Course content:
• Shelf life definitions
• UK food law and guidance on application of minimum durability labelling
• ‘Use By’ and ‘Best Before’ examples
• Quality and Food Safety considerations
• Shelf life perceptions, and relationship to food waste
• Products which have changed from ‘Use By’ to ‘Best Before’ labels
• Factors that limit shelf life
• Chilled, frozen, and ambient foods
• Analyses for shelf life determination
• Microbiological changes over product life
• Chemical and physical changes over product life
• Accelerated shelf life testing
• Sensory analysis
• Challenge testing
• Microbiological modelling
• Long shelf life products
• The legal criteria for Listeria monocytogenes in Ready-To-Eat foods
• Clostridium botulinum and the ‘10-day rule’ for vac-pack and MAP chilled foods
• Good practices for determining shelf life
• Approaches for shelf life extension
• How changes to product formulation can impact shelf life
• How packaging changes can impact shelf life
Previous knowledge needed?
- Experience of food manufacturing and a basic understanding of food microbiology.
Key Benefits:
• Setting correct shelf-life; understanding how to set safe and realistic shelf life for a wide range of foods
• Gain awareness of different types of shelf life testing
• Insights into how product quality can change over shelf life
• Learn from real-life examples of shelf-life extension projects
• Reduce food waste while maintaining food safety
There will be opportunities to ask our expert questions
Included in price:
- Course Material
- Certificate of Attendance
- Participants registering for the optional assessment and attaining a passing grade will receive a certificate of achievement
Speakers
Ali Aitchison
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