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



hydrogen cyanide and apricot kernelssale of raw milkfood and botulism riskListeria trainingpreservatives in meatFood recall Risk ManagementFood allergensfood preservationFood safety cultureFood fermentationFood Notice for Food Control Plans and National Programmes Novel foodsfresh produce sanitationFood safety and pregnancyshelfe life guidelinesFermenting vegetablesSafe fish consumptionFood Act 2014 exemptionsTemplate Food Control PlanHemp seed can be sold as foodLupinDehydrating foodsvacuum packinglabel reviewsCodex HACCP updatesFood safety governancefood legislation updatesEating safely when pregnantMilk allergen in dark chocolateImported forzen berriesHPPshelf life determinationHepatitis in frozen berriesPrivate LabelMicrobiological reference criteriaStandards for food premisesFood labelingRMP template formsHepatitis A in frozen berriesFurther Processing guidelinesFood safety and Covid 19Listeria monocytogenes in ready to eat foodscustom Food Control Planalcoholic beverages composition requirementspart time food safety roleNPDIntentional SubstitutionImported foodweights and measursfood safety programme templates2020 General Principles of Food HygieneNational Programme guidelinesFood safety training resourcesfood safety rolealcohol warning labelsDomestic fridgesHeat treatments for meat and seafoodNational ProgrammesMeat smokingFood Fraud Toolkitcontract food safety specialistTop 5 Food Safety TopicsStorage of meat and seafoodFood Safety data captureStandard 1.6.1 Listeria testingFood Standards Code Listeria samplingHealth Star RatingHamburger meat cookingEgg labelling2020 HACCPCovid 19 implications for food manufacturingHot holding meat and seafoodFood FraudImported Food Risk AdviceFront of pack labellingBacterial levels in foodMisrepresentationSummary of Changes to Food Standards Codesous vide for foodserviceCOVID 19HACCP updatesHACCP trainingintended use codingHACCP podcastWhich microbiological limits do I useNational ProgrammeFood Safety Culture resourcesweights and measuresFood Allergen PortalSalami manufactureirradiated foodFSSC 22000Coronavirus and food safetyCalculate sanitiserWSMP templatenew rules for allergen labellingHousehold RefrigeratorsWinemakers Food Safety TemplateFood processing criteriaFood safety trendsListeria Outbreak Rock Melonforeign object auditsfood industry crisis managementfood safety updatesFeeding food waste to pigsFCP evaluationFood premises requirementsAlcohol in kombuchaDrying fruits and vegetables for food safetygluten freeallergen labellingFood business registrationCountry of Origin labelling for foodHurdle TechnologyAcidifying FoodNational Programme guidancefood standards code indexfish processingcarbon monoxideFood safety and CoronavirusPregnancy warning labels on alcoholFood Recall ProceduresFood Control Plan evaluationFood labellingCoronavirusfood contact packagingImporting food New ZealandListeria outbreakListeria testing of ready to eat foodslisteria online trainingHigh Pressure ProcessingCommercial sterilisationFood allergenWater activity seminarMy Food PlanAllergen managementE coli 0157 metal detector functionalityFood Safety ToolkitFood Protection ForumFree Listeria training modulefood importer registrationpreserving food with acidsraw milkfood traceabilityFood Safety postersHome based food businessesEnvironmental swabbingCross contamination E coli 0157Laboratory training coursesImported Food made with fortified ingredientsTemplate FCPPreparing food industry sanitisersraw milk safetyreview of food traceability practicesFood Act 2014 resourcesFood Safety WatchAlcohol labelling guideStarting a Food businesssalami food safety guidelinesx ray detector functionalityHemp seed food labellingsulphites in meatsous videFood Safety training coursesNovel food processing technologiesDietary Supplements requirementsSignificant amendments to Food Control PlansAllergens in foodrare or lightly cooked meat guidelinesCustomise Your National ProgrammeSushi guidelinescontrol of Hepatits A in berriesMaking food for animalsFSANZ Food Allergen PortalRMP resourcesConcentration and DryingKombucha food safetyhow to determine shelf life of foodsCalculating alcohol in brewed soft drinksLabelling of irradiated foodListeria guidelinescarbon monoxide in fish processingListeria monocytogenes in ready to eat foodfood packagingcrisis management guidelinesFood RecallsSelf supply waterFood Safety Buddy magazinePregnancy warning labelsFood Recall guidelinesglazed seafood weightsOffice administrator positionFoodRecall templateFood Standards Code revisionEgg shelf lifeCooking meat and seafoodbrix pH and water activityFood Recall StatisticsJob VacancyAssured Food Safety new websiteUCFM Guidelinespre-op inspectionsAllergen management and labelling guideFood Regulations 2015modified atmosphere packingfood safety auditorFood Safety Assessor positionfood defenceFood Act 2014Internal Audit trainingTotal Diet SurveyGuidelines for National ProgrammesImported FoodsFood Safety Assessment KombuchaNew Product DevelopmentAcidificationMercury in FishUnexpected allergens in foodHPP for milkfood allergen labellingNutrition Panel Calculatorapricot kernels and food safetyPet FoodListeria swabbingPathogen swabbingHepatitis AMicrobiological Limits in Foodfood weights and measures