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<pre>Peter,

P Caird wrote:

> "There are no "correct" answers, (I think) but the answers will be
> enlightening I hope."
> John
>
> There certainly are correct answers. I presume that everyone has
> subjected their product(s) to independent chemical analysis in order
> to determine safe limits. For the past 6 years (since we began) our
> products have thus been subjected and continue to be.

The point of my query was to try to elicit a source of such testing
(with the usual caveats of price and locality).

> How on earth would you manage a recall if you did not?

Recalls are not a problem, with small batches and labelling by batch
identifier, we can get the recall managed OK.

> There are also certain legal requirements in using the Use By and Best
> Before appellations. Have a look at http://www.anzfa.gov.au/

Yep, been there, and have a handle on most of the stuff there, just the
source (and price) of testing that has me concerned.

>
> Regards
> Peter Caird
> www.victorianolivegroves.com
> AUSTRALIA

Cheers,
John Attwood
Tamworth
(Northern) NSW Au

>
> ----- Original Message -----
> From: johnat.sold
> To: OliveOil@yahoogroups.com
> Sent: Thursday, July 25, 2002 9:44 PM
> Subject: [OliveOil] Use By ...
>
>
> OK, time for a test!
>
>
> How do people determine the "use by" or "best before" date they put on
> the product?? (Oh, come on, you DO put one on that is more than
> guesswork, don't you!)
>
> Seriously, though, is there an easy, cost effective way to determine
> the period of time a batch of marinated olives will last before
> becoming a food time bomb?
>
> Please tell me that there is, and then tell me how to do it.
>
> Thanks
> John Attwood
> Tamworth
> (Northern) NSW Au
>
>
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</pre>
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