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... leading industry bodies have put together free guidance to help food businesses determine the shelf-life of ready-to-eat (rte) foods ... the shelf-life guidance, issued by the uk chilled food association and the british retail consortium, has been designed to help all businesses calculate an accurate safe time period that certain foods can be kept before they are eaten ... this rule sets limits on micro-organisms in food, such as listeria ... the guide covers a range of practical topics including requirements for the safe manufacture of rte foods, establishing shelf-life and a checklist for buying rte ingredients kaarin goodburn, general secretary of the cfa, which led food manufacturing sector input, said : “we are pleased that such a wide range of organisations participated in developing the guidance ... we hope it will provide vital information on how to set shelf life, what the key pre-requisites are for making ready to eat food, and the basic principles of what to look for when selecting ready to eat ingredients ... ” practical and regulatory advice the document was put together as a result of partnership between a host of industry bodies including the food standards agency and the chartered institute of environmental health (cieh) with the national reference laboratory services for food microbiology (health protection agency) participating as an observer ... it also includes a list of questions and answers about what to do if listeria monocytogenes are detected at a low level in an ingredient/food before the end of shelf life, how to measure ph and advice on when challenge testing would be appropriate ... liz redmond from the food standards agency head of hygiene and microbiology division, said: “people need confidence in the safety of the food they buy; this guidance adds to the good work already being done by the food industry, cieh and the fsa to achieve this ... i hope businesses and enforcement officers will find this a useful addition to the range of food safety information available to them

... the uk chilled food association this week launched two new publications for food manufacturers to help meet legislative commitments ... 'due diligence guidance on the agricultural use of pesticides for suppliers to chilled food manufacturers' aims to assist uk chilled food manufacturers to meet their legislative needs and commercial requirements regarding pesticide controls ... 'microbiological guidance for produce suppliers to chilled food manufacturers' targets suppliers and growers of fresh, frozen and dehydrated produce, and aims to minimise food safety risks ... the cfa maintains that the use of pesticides containing such active ingredients will remain legal in third countries, and warns that effective due diligence systems need to be in place for produce entering the eu and uk to ensure legality and compliance with commercial requirements ... the second publication focuses on the development of hazard analysis critical control point (haccp) in the field, and provides guidance to growers of produce on the main microbial food safety hazards and their controls, particularly in relation to produce that is to be minimally processed and eaten without being cooked ... the publication of cfa's guidance coincides with the european commission's scientific committee for food (scf) report on produce safety ... the chilled food association was established in 1989 and represents 150 plants, employing 45,000 staff and producing around 8,500 different chilled food products