Benefits of attending
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, participants will be sent log in details for a WebEx Training session.
Training Course content
- 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
Event Director – Fiona Cawkell
Members – £375 + VAT
Non-members – £485 + VAT
Non-members – £485 + VAT
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