Setting shelf life: an overview – live online tutor-led training course

Cutting down on food and drink waste without compromising food safety and quality is the responsibility of all food business operators.  Setting the correct shelf life involves a number of stages to consider including raw materials, temperature, packaging and legislation.

This half-day online course will give a concise insight what to consider when setting the shelf life of a product.

The course will be delivered live online over the course of one morning (0930 - 1230 hours approx),  participants will be sent log in details for a Microsoft Teams session. 

• Microbiological aspects of shelf life testing
• Labelling legislation
• Quality considerations
• Sensory considerations

Course Aims

• Provide an understanding into the principles of defining shelf life
• Emphasize the importance of pathogens and spoilage organisms in regard to shelf life.
• Give an overview into the factors that need to be taken into consideration

Learning Outcomes

At the end of the course you will be able to:

• Understand shelf life testing protocols
• Have an overview of predictive modelling and challenge testing
• Understand how to set safe and achievable shelf life for a range of food products

Contributes towards delegates continuing professional development