How To Do Shelf Life Testing of Food Products

Shelf life testing is exactly what it says for low risk products. Package your food the way you would for selling. Pop it on a shelf and test it regularly to make sure it hasn't gone off.
Write down the results of every test and you have a complete shelf life testing record.

If you're making or processing higher risk foods, such as dairy, meat, etc (don't forget using fresh cream on buns), then you might need additional testing, such as laboratory testing or a product analysis from your supplier.

Your ingredient suppliers will often tell you how long a product lasts. That will contribute to your shelf life if the product isn't processed, i.e. cream that's added on top is still just cream, so your cream manufacturer will know how long it lasts. If the cream is baked into a product, then you have to do your own testing.

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