New Guidelines on Determining Shelf Life of Foods

July 05, 2016 at 3:06 PM

MPI has issued this updated guidance document to help food businesses to determine the shelf life of their food products and to apply the appropriate date marking. It provides useful information to assist operators preparing and handling foods for retail sale. Any legal requirements are shown in boxes with quotation marks. They are either directly quoted from the requirements (including any clause numbers) or are summarised when the requirement is too long to include completely.

Download the shelf life guidelines here.

Tags: shelfe life guidelines how to determine shelf life of foods
Category: News



HPP for milkpreservatives in meatsous videTotal Diet Surveyraw milkpreserving food with acidsFood RecallsPreparing food industry sanitisersSignificant amendments to Food Control PlansFood safety governanceHepatitis ASelf supply waterTemplate FCPgluten freehow to determine shelf life of foodsforeign object auditsSushi guidelinesConcentration and Dryingfood traceabilityPrivate LabelNational ProgrammesFood Act 2014Listeria guidelinesFront of pack labellingHPPFood Protection ForumLabelling of irradiated foodweights and measuresListeria Outbreak Rock MelonFood premises requirementsfood preservationCalculating alcohol in brewed soft drinksmodified atmosphere packingAllergen managementAlcohol labelling guidefood packagingFood allergenFood Act 2014 resourcesx ray detector functionalityreview of food traceability practicesirradiated foodListeria samplingraw milk safetyWinemakers Food Safety TemplateAcidifying FoodStorage of meat and seafoodfood legislation updatesRMP template formsListeria testing of ready to eat foodscustom Food Control PlanFood business registrationfood weights and measuresfood contact packagingListeria swabbingGuidelines for National ProgrammesHACCP trainingFood Safety data captureFood Safety training coursesFood Act 2014 exemptionsweights and measursFood allergensWater activity seminarListeria monocytogenes in ready to eat foodssalami food safety guidelinesfood safety programme templatesFSANZ Food Allergen PortalFood Safety postersfish processingpre-op inspectionsListeria trainingFood Regulations 2015Cooking meat and seafoodpart time food safety roleNovel foodsAcidificationHemp seed food labellingHousehold RefrigeratorsRMP resourcesHome based food businessesFood fermentationInternal Audit trainingfresh produce sanitationFood Safety Toolkitfood safety roleEnvironmental swabbingsale of raw milkFood labellingUCFM GuidelinesNew Product DevelopmentFeeding food waste to pigscontrol of Hepatits A in berriesNational Programme guidelinesCustomise Your National ProgrammeSalami manufactureHeat treatments for meat and seafoodEgg shelf lifesulphites in meatCalculate sanitiserfood safety auditorFSSC 22000Top 5 Food Safety Topicsshelf life determinationFood Fraud ToolkitFood safety culturesous vide for foodserviceSummary of Changes to Food Standards CodeHemp seed can be sold as foodFCP evaluationapricot kernels and food safetycontract food safety specialistrare or lightly cooked meat guidelinesImported forzen berriesNational ProgrammeListeria monocytogenes in ready to eat foodcrisis management guidelinesDomestic fridgesHigh Pressure Processinghydrogen cyanide and apricot kernelsFood Notice for Food Control Plans and National Programmes alcoholic beverages composition requirementsCross contamination E coli 0157Food labelingStandards for food premisesFood safety training resourcesFood Standards Code revisionFood Recall guidelinesHealth Star RatingHACCP podcastfood standards code indexMilk allergen in dark chocolateCommercial sterilisationFood Safety WatchDehydrating foodsLaboratory training coursesMeat smokingFree Listeria training modulecarbon monoxideBacterial levels in foodFood FraudDrying fruits and vegetables for food safetyMicrobiological Limits in Foodmetal detector functionalityHepatitis in frozen berriesHurdle TechnologyLupinListeria outbreakfood safety updatesHot holding meat and seafoodTemplate Food Control PlanNational Programme guidanceFood processing criteriaFood Safety Buddy magazineWSMP templateFood Recall ProceduresPathogen swabbingHamburger meat cookingNPDAlcohol in kombuchacarbon monoxide in fish processingFermenting vegetablesOffice administrator positionvacuum packingbrix pH and water activityFood Allergen Portalshelfe life guidelinesfood defenceFood recall Risk ManagementStandard 1.6.1 Listeria testingEgg labellinglabel reviewsDietary Supplements requirementsNovel food processing technologiesfood allergen labellingWhich microbiological limits do I useFoodRecall templateallergen labellingFood safety trendsFurther Processing guidelinesMy Food PlanCountry of Origin labelling for foodlisteria online trainingglazed seafood weightsAssured Food Safety new websiteHepatitis A in frozen berriesMicrobiological reference criteriafood and botulism riskFood Control Plan evaluationE coli 0157 food industry crisis managementFood Standards Code