Скачать или смотреть Guidance for food businesses for the setting of product shelf life

The purpose of this article is to help food businesses comply with the requirements of Regulation that the food safety criteria applicable throughout the shelf-life of the product can be met under reasonably foreseeable conditions of distribution, storage and use.

In the context of food production, shelf-life refers to the period of time after food manufacture that the product is considered safe for consumption, or still of the quality intended by the manufacturer.

An FBO must validate and document their shelf-life as part of their food safety management system before the food can be marketed.

Once the shelf-life of a product has been established, it must be regularly reviewed. The frequency of review should reflect the risk of the individual product and any changes in its manufacture and storage conditions.