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Guidelines for Determining Food Shelf Life 1 Scope This document provides guidance on the general principles for determining food shelf life, factors to be considered, work processes, food shelf life verification and management systems, etc. This document is applicable to the determination of food shelf life. 2 Beverage wine, vinegar, edible salt, and solid sugar with an ethanol content of more than 10% (including 10%) are exempted from labeling the shelf life. The date labeling method should comply with national standards or use the expression "year, month, day". The definition of shelf life is the shelf life of a product under normal conditions. If it is just dry, the amount of bread crumbs can be used to guarantee the shelf life. However, the shelf life does not determine whether the food has become edible. It cannot be determined if the food becomes moldy and sour.

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Take 2 ml each of the aldehyde standard solution and the sample with a limit index similar to the sample content, and inject them into 25 ml colorimetric tubes respectively. Add 5 ml water and 2 ml color developer each, add a stopper and shake well, leave it for 20 minutes (when the room temperature is lower than 20°C, it needs to be placed in a 20°C water bath for color development), and take it out. Food business operators should set expiration dates for the food they sell. The food's expiration date can be set by the food business operator or negotiated with the food supplier, but it must not be shorter than the following period: (1) If the shelf life is more than 1 year, 30 days before the expiration date; (. Guidelines for Determining Food Shelf Life 1 Scope This document provides guidance on the general principles for determining food shelf life, factors to be considered, the process of determining food shelf life, verification of food shelf life, and management and system construction of food shelf life determination. This document applies.

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