An introduction to product shelf life for small food businesses - Online Training

Location: Online
Date/Time: Oct 8, 2020 from 10:30am - 12:00pm
Venue: Online
Duration: 90 minutes 

This online training will explore what needs to be considered when determining a product’s shelf life, including:

-Understanding the characteristics of the food.

-The microbiology of pathogens (for safety) and indicator organisms (for hygiene) and their characteristics, which allow for their growth and their    association with different types of food.

-Food quality issues

-Role of packaging

-Role of reasonably foreseeable conditions following manufacturing and to the point of consumption

-The type of shelf life studies, validation and monitoring and the role of Hazard Analysis and Critical Control Points (HACCP)

-The role of the laboratory

-Interpretation of the results – who and/or how.

To register for this event please email

Please note places will be limited to 30 maximum, therefore registration will be on a first come first serve basis (one place per food business) and after this a waiting list will be in operation.If you cannot attend this training, please let us know 2 days before the event to allow another participant to attend.

Please note this is only open to those working in food businesses on the island of Ireland.

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