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Questions and Answers
Who regularly manages enquiries regarding shelf life and date marks on foods?
Who regularly manages enquiries regarding shelf life and date marks on foods?
What is a disclaimer included in the document?
What is a disclaimer included in the document?
Which authority is responsible for publishing the guide on shelf life?
Which authority is responsible for publishing the guide on shelf life?
What does the term 'shelf life' refer to in the context of food?
What does the term 'shelf life' refer to in the context of food?
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What does the guide aim to assist with in relation to foods?
What does the guide aim to assist with in relation to foods?
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Which microorganisms are mentioned as potential hazards in food safety?
Which microorganisms are mentioned as potential hazards in food safety?
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What type of foods has led to an increased need for date markings?
What type of foods has led to an increased need for date markings?
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Who is the intended audience for the guide?
Who is the intended audience for the guide?
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What does calculating a realistic shelf life help to ensure?
What does calculating a realistic shelf life help to ensure?
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What is a significant factor influencing shelf life according to the guide?
What is a significant factor influencing shelf life according to the guide?
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How has legislation impacted the calculation of shelf life in the food industry?
How has legislation impacted the calculation of shelf life in the food industry?
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What should the guide be read in conjunction with?
What should the guide be read in conjunction with?
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What effect does the choice of processing method have on food products?
What effect does the choice of processing method have on food products?
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Why is it essential to have a written recipe or flow chart during food processing?
Why is it essential to have a written recipe or flow chart during food processing?
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What could occur if minor variations in processing times or temperatures happen?
What could occur if minor variations in processing times or temperatures happen?
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How does storage temperature influence food safety and quality?
How does storage temperature influence food safety and quality?
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What role does packaging play in food safety?
What role does packaging play in food safety?
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What should be monitored to ensure proper storage conditions for food?
What should be monitored to ensure proper storage conditions for food?
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What can be a consequence of not storing packaging materials hygienically?
What can be a consequence of not storing packaging materials hygienically?
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What factors should be considered to prevent food deterioration during storage?
What factors should be considered to prevent food deterioration during storage?
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Who primarily determines the suitable shelf life for food products?
Who primarily determines the suitable shelf life for food products?
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Which party is responsible for providing raw materials in the food production chain?
Which party is responsible for providing raw materials in the food production chain?
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What is essential for the safe transport of food products from manufacturers to retailers?
What is essential for the safe transport of food products from manufacturers to retailers?
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What role do other suppliers play in the food production chain?
What role do other suppliers play in the food production chain?
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Why is it important to have a food control plan in the food production process?
Why is it important to have a food control plan in the food production process?
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What challenge do variable quality raw materials present in food production?
What challenge do variable quality raw materials present in food production?
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Who is involved in influencing the shelf life of a food product?
Who is involved in influencing the shelf life of a food product?
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What must be considered to maintain consistent food product quality?
What must be considered to maintain consistent food product quality?
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What is one of the main causes of microbial spoilage in dry foods?
What is one of the main causes of microbial spoilage in dry foods?
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Which method is most commonly used in conducting a shelf life study?
Which method is most commonly used in conducting a shelf life study?
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What effect does light have on food products?
What effect does light have on food products?
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How does physical damage to food contribute to spoilage?
How does physical damage to food contribute to spoilage?
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What can damage to food packaging lead to?
What can damage to food packaging lead to?
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What is a characteristic of the indirect method in shelf life studies?
What is a characteristic of the indirect method in shelf life studies?
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Which factor can influence the speed of spoilage in food products?
Which factor can influence the speed of spoilage in food products?
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What is a potential consequence of storing food near strongly smelling products?
What is a potential consequence of storing food near strongly smelling products?
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What is the primary purpose of the microbiological standards in Standard 1.6.1?
What is the primary purpose of the microbiological standards in Standard 1.6.1?
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Which of the following options is a chemical test mentioned for assessing product quality?
Which of the following options is a chemical test mentioned for assessing product quality?
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What does NZFSA recommend regarding microbiological standards for the food industry?
What does NZFSA recommend regarding microbiological standards for the food industry?
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When are the microbiological limits set forth in Standard 1.6.1 considered unlawful?
When are the microbiological limits set forth in Standard 1.6.1 considered unlawful?
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What type of organisms do the microbiological standards focus on for food safety?
What type of organisms do the microbiological standards focus on for food safety?
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Which of the following food groups is not guaranteed to have a standard plate count listed?
Which of the following food groups is not guaranteed to have a standard plate count listed?
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What are microbiological guideline criteria meant to assist with?
What are microbiological guideline criteria meant to assist with?
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The growth of which microorganism is specifically addressed concerning shelf life in New Zealand?
The growth of which microorganism is specifically addressed concerning shelf life in New Zealand?
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Study Notes
Introduction
- This booklet is a guide to calculating the shelf life of foods for the food industry in New Zealand
- It provides information on factors influencing shelf life and a procedure for calculating it.
Shelf Life
- Shelf life is a guide for consumers about how long food can be kept before it starts to deteriorate, assuming correct storage conditions
- The length of shelf life depends on ingredients, processing, packaging and storage conditions
- Shelf life is indicated by date marks on food packaging
Food Safety and Shelf Life
- Shelf life and food safety are interconnected. Food quality and safety should be maintained during the entire shelf life of a product.
- Pathogen content should be controlled through HACCP
- Aspects like appearance, odour, texture and flavour should be maintained throughout the shelf life
Regulations Relating to Shelf Life
- The Australia New Zealand Food Standards Code defines composition and labelling requirements for food
- Foods with a shelf life under two years are required to have a date mark on the packaging
Factors Influencing Shelf Life
- Microbiological growth (bacteria, yeasts, molds)
- Non-microbial spoilage (moisture, chemical changes, light, temperature)
- Processing methods
- Raw materials
- Packaging
Shelf Life Study
- There are two main methods for shelf life studies: direct and indirect methods.
- Direct Method: Involves storing the product under specific conditions for a longer period than the expected shelf life and checking the product.
- Indirect Method: Uses accelerated storage or predictive modelling to estimate the shelf life.
Who is Responsible?
- Anyone who packages and sells date-marked food is responsible for determining its shelf life.
- This includes manufacturers, re-packers, distributors, and retailers
Additional Information
- Date marking: Different date marks (Use by, Best before) are used depending on the product and safety risk if consumed after the date marked
- Specific storage instructions must be on the label if necessary to maintain shelf life
- Shelf-life studies contain steps to help determine the shelf life
- Factors influencing product shelf life and how to control them
- Microbiological aspects to note and how it affects shelf life
- Guidelines for microbiological examination of ready-to-eat foods
- Calculation of shelf life for foods capable of supporting Listeria monocytogenes growth
- Detailed tables with examples of factors and standards
- Information on contact details for further information
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Description
This quiz explores the calculation of food shelf life and its significance in food safety for the food industry in New Zealand. It discusses factors affecting shelf life, the relationship between shelf life and food safety, and relevant regulations. Test your knowledge on these essential topics in food management.
