Course Duration: 1 day
Course Description: This course will provide guidance how to determine the shelf life of a food product involves considering the microbiological, physical and chemical deterioration of the food product over time and using the appropriate analytical and sensory methods to assess product quality. The shelf life is a part of New Product Development (NPD) and essential for business success and growth and playing important part of final product characteristics and guidance. This training also is designed to provide you with an overview of the product labeling requirements for food products.
Who Should Attend: This is a great course for your experienced personnel involved in review label packaging , shelf life determination , research & product development , and it is also suitable for personnel working in food processing environments including:
QA/ R&D Supervisors and Technicians, Corporate Food Safety Managers, Production and Plant Manager/Personnel, HACCP Coordinators and Plant HACCP Team Members, Supervisors of Regulatory Affairs, In-house lab personnel.
Key Session Topics:
- What is shelf life?
- Is the shelf life of food related to food safety?
- What are the regulations relating to shelf life?
- Who is responsible for calculating a shelf life?
- Who influences the shelf life?
- Factors influencing the shelf life of a product
- What is a shelf life study?
- Putting Your New Product Development to the Operation
- Plant Trials Essentials
- Label Approval and Verification
Prerequisites: Basic understanding Food Safety Systems and R&D , Operation , Regulatory
Certification: Candidates who successfully complete this training program will receive a Certificate of Completion from the training entity.
*Courses are held virtually