Shelf life testing is a process used to determine how long a product can be stored under specified conditions and still remain safe to consume or effective to use. It involves subjecting the product to various environmental factors such as temperature, humidity, light, and packaging to simulate real-life conditions and assess its stability over time. In layman’s terms its the best used by date that consumers see on packaging.
Shelf life testing typically involves several key steps:
- Product Selection: Choose representative samples of the product to be tested, ensuring they are consistent with the manufacturing process and formulation.
- Setting Test Parameters: Determine the environmental conditions under which the product will be tested, including temperature, humidity, light exposure, and packaging materials.
- Sample Preparation: Prepare the samples according to the intended packaging and storage conditions. This may involve packaging the product in its final form or using accelerated aging techniques to simulate long-term storage in a shorter time frame.
- Storage and Monitoring: Place the samples in controlled environmental chambers or storage facilities and monitor them regularly over the designated testing period. Record any changes in appearance, texture, flavor, aroma, or efficacy.
- Testing Frequency: Conduct tests at regular intervals throughout the testing period to assess changes in the product’s quality and stability.
- Analytical Testing: Perform analytical tests such as microbiological analysis, chemical analysis, sensory evaluation, and physical testing to evaluate the product’s attributes and characteristics.
- Data Analysis: Analyze the collected data to determine the product’s shelf life, which is often defined as the point at which it no longer meets predetermined quality or safety standards.
- Documentation and Reporting: Document the testing process, results, and conclusions in a comprehensive report. This information is crucial for regulatory compliance, product labeling, and consumer safety.