This FAQ 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.
The FAQ is divided into the following sections. Choose a section to go straight to the questions on that area:
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.
Last reviewed: 23/9/2022