Delegates will gain an understanding of how to set the shelf life of foods and drinks 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 of 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