On Tuesday, 20 September, 2022, Mary Lenahan from the FSAI gave a presentation for food business operators on how they can safely set and validate the shelf-life of any food they manufacture.
While the overarching responsibility for food safety rests with food business operators, there is no generic method to estimate and set food shelf-life. This is because many different conditions can affect product safety and quality. As such, this webinar outlines good practice for food business operators to estimate, set and verify the safety of food over its shelf-life using resources the FSAI has developed for food businesses.
See more information on shelf-life.