24 May

Shelf Life and Durability of Food

CIEH member: £50
Non-member: £100

Eastleigh Borough Council, Eastleigh House, Upper Market Street, Eastleigh, SO50 9YN

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Environmental Health Officers and Food Safety Officers need to verify the validity of a food products shelf life as declared by the food business operator. Many small businesses do not have the expertise themselves to confidently set a safe shelf life or the knowledge as to what is involved in demonstrating a shelf life is safe.

There is no generic method to estimate and set a food product's shelf-life, as several factors can affect the product’s safety and quality. This workshop will help regulators and others to understand factors that can influence the shelf life of foods, the validation of shelf life and how compliance can be assessed.

The workshop will cover:

  • Aspects of Shelf Life
  • What is Shelf Life
  • Legal Context
  • Characteristics of Foods
  • Food Spoilage and Degradation
  • Minimum Durability
  • Reasonably Foreseeable Conditions
  • Responsibility for Setting Shelf Life
  • Factors Affecting Shelf Life
  • Shelf Life Determination
  • Shelf Life Verification
  • End of Shelf Life
  • HACCP
  • Packaging
  • Preservative Method
  • Laboratories
  • Role of the Regulator
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