Chilled packaged foods with extended shelf life (ESL) are foods that are refrigerated to keep them fresh for longer than five days. In general, heat or other preservation techniques used to these items are insufficient to assure commercial sterility.
Refrigeration is a significant barrier that slows food degradation and the development of most infections. It is the obligation of the maker to guarantee that the product produced is safe during its shelf life, taking into account the possibility of temperature abuse. This may necessitate the use of microbial growth inhibitors in addition to refrigeration. Temperature abuse is possible during manufacturing, storage, transport, sale, and customer handling. These temperature abuses may allow harmful bacteria to flourish unless extra barriers are incorporated into the product to prevent microbial development.
The refrigeration alone is not always enough to reduce microbiological danger, because certain microbes are psychotropic (grow at refrigeration temperatures), such as particular strains of Listeria monocytogenes or Clostridium botulinum, which can thrive at temperatures as low as 4°C. As a result, in the absence of additional barriers, some of these unwanted microbes are likely to flourish at refrigeration temperatures.
On-site audits in accordance with ESL standards, such as the CODE OF HYGIENE PRACTICE FOR REFRIGERATED PACKAGED FOODS WITH EXTENDED SHELF LIFE CAC/RCP 46, and sampling on-site production, with samples taken according to a sampling plan being sent to national or international accredited laboratories, are the foundation for ESL certification. The core team examines the on-site audit report and test results after performing the required tests, and if the results meet all basic standard parameters, the approval certificate is issued.
BENEFITS FROM ACS CANADA ESL APPROVAL CERTIFICATION
The internationally recognized approval of the food or agriculture products,
The provide supporting documents and records by international accreditation laboratories test reports(ISO 17025-ILAC-IAF Accreditation laboratories),
Worldwide marketing and sales, ensuring the food safety and shelf life of products to clients and consumers.
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