Phase 1 - kitchen scale
Phase 2 - prototype production
Phase 3 - full scale production
The following flowchart shows the order of the steps that are necessary to determine the shelf life of a product.
Each step has a reference number for cross-references. Do not use the paragraphs on their own, but as part of a total assessment form.
This sequence should be followed to assess the shelf life of new products. It may be that the brochure is not used to assess existing products. In this case, assessment will begin from the point in Phase 2 - trial production "Carry out a HACCP analysis (4.4.2)".
If shelf life testing involves collecting samples after a new process or a change in a process, so that the process control itself is critical, the product must on no account be eaten until it has been proved to be free of dangerous bacteria or toxins.
