An introduction to product shelf life for small food businesses - Online Training
Date/Time: Oct 8, 2020 from 10:30am - 12:00pm
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 email@example.com.
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.