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chilledfoodassociation

CFA/BRC/LFR/MLA/QIB Guidelines for Setting Shelf Life of Chilled Foods in Relation to Non-proteolytic Clostridium botulinum (June 2018)

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Guidelines for Setting Shelf Life of Chilled Foods in Relation to Non-proteolytic Clostridium botulinum

UK food industry and UK and Australian research organisations have produced this guidance, which is designed to ensure that sufficient information is provided by FBOs and laboratories to arrive at valid decisions regarding the shelf life of chilled foods in relation to non-proteolytic Clostridium botulinum. The Guidelines are intended to also support FBOs when challenged by Competent Authorities.

The Guidelines summarise in an accessible way:

  • How Food Business Operators should establish shelf life in relation to non-proteolytic Clostridium botulinum,
  • What needs to be considered and what actions need to be taken to determine whether challenge testing is appropriate before contacting a laboratory,
  • Global best laboratory practice in the design of challenge testing with non-proteolytic Clostridium botulinum in order to give valid scientific data, and
  • How to use these data to establish safe shelf life with respect to non-proteolytic Clostridium botulinum

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  • Chilled food production in the UK is one of the world’s fastest-growing, most innovative and advanced food sectors. Currently worth more than £10bn, it employs more than 100,000 people at 130 sites and each year puts 15,000+ different foods on shelves. CFA represents many of the UK’s biggest chilled food manufacturers.

  • The Chilled Food Association (CFA), the people behind Chilled Education, represents some of the biggest UK chilled food manufacturers. Established 35 years ago, its members supply major retailers with foods ranging from sandwiches and prepared salad to chilled prepared meals and desserts.