AboutCarol Schlitt Expertise I can answer questions on home food safety, sanitation, home food preservation and commercial food safety (HACCP).
Experience I am an Extension educator, nutrition, wellness and food safety. I am a certified HACCP manager and a food safety instructor for the Illinois Department of Public Health.
Organizations International Association for Food Protection, American Association of Family and Consumer Sciences (Certified CFCS), National Extension Association of Family and Consumer Sciences, Society for Nutrition Education.
Expert: Carol Schlitt Date: 7/23/2008 Subject: Commercial Hummus Production
Question Hi, I am in the process of setting up a commercial hummus production business from home . At the moment I am using Sodium Benzoate and Potassium sorbate to increase self life. I know this product hat to be refrigerated,my question is what shelf life do I use on the products label in order to ensure quality and safety. Bye and regards from Santiago, Chile.
Answer Hello Alejandro,
To be able to put a date on your product you will need to have the product undergo testing to determine recommended refrigerator shelf life storage. Many universities here in the US offer food entrepreneurial assistance with laboratory testing facilities to help determine the produce shelf life. I'm not sure what is available from your universities in Chile but it would be a start.
The shelf–life of your hummus will depend upon the quality of raw materials, storage temperature and product handling by the retailer and consumer. There are both chemical and physical tests that can simulate refrigerator shelf life conditions in an accelerated environment and this is what you need to have your hummus undergo to determine the "best if used by" date.
A quick internet search led me to this website from the University of Chile: http://www.investigacion.uchile.cl/english/centers.html#5
If you click on "Food Quality and Safety" you will see links to different departments within the University. Perhaps following up with one of those links will lead you to a professor that will be able to direct you to laboratories that could test your product.
