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Shelf Life

This section looks at the responsibilities of food business operators (FBOs) in relation to determining the shelf-life of their product and declaring this shelf-life on the label. It provides information for FBOs who are dealing with ready-to-eat foods that support the growth of Listeria monocytogenes. It also looks at the requirement for microbiological testing of a product.

See our Breakfast Bite on shelf life from Tuesday, 20 September, 2022. 

Mary Lenahan (FSAI) gave a presentation for food business operators on how they can safely set and validate the shelf-life of any food they manufacture.