Shelf life testing procedure

Procedure provides for the establishment of storage requirements for the raw material for food and food (hereinafter food) to be met by food manufacturer or packager and for the shelf life testing procedure to be followed to amend the established storage requirements.

Manufacturer producing food on the ground of shelf life tests or packager shall establish food storage requirements, incl. the due date for minimum durability, realization or consumption and storage conditions, considering food safety and the conformity of food (hereinafter conformity) to other requirements. Records of shelf life tests are maintained.

Storage requirements are established for each food or for each similar food group conforming to composition, package, manufacturing and packaging requirements and other requirements referred to in technical description separately.

For statistical processing, shelf life tests are performed with regard to a sufficient number of lots. Shelf life tests include sampling, sample storage under storage conditions, conformity assessment, test results assessment and test results extrapolation for a lot.

Conformity of food is assessed, considering the organoleptic, physical, chemical, microbiological or other necessary parameters and indicators of a sample.

Shelf tests are performed using the test methods meeting Estonian or international or equivalent standards. If it is necessary to use not standardized test methods and procedures, complete records must be maintained.

Food storage requirements established before the entry into force of this Regulation may also be used after the entry into force of this Regulation.