How to Determine the Shelf-life and Date Marking of Food
MPI periodically asks for feedback on food safety issues that affect consumers and the food industry. You can make a submission (by post, email or fax) before the closing date. MPI analyses all submissions and considers how they might be included in final decisions.
This guide describes what causes food to spoil or become unsafe and how to establish the shelf-life and date marking for a ready-to-eat food
Closing Date: 30/1/2013
Send Submissions to: firstname.lastname@example.org
Table of contents
Memorandum (44 KB PDF)