ASTM WK95930
New Guide for Calculating Shelf Life for Fresh Goods
1. Scope
Related to goods that are considered fresh or perishable, the anticipated shelf life is generally determined as at maximum, usually indicated by a best-before-date, a sell-by date, discard-after-date, or expiry-date. This guide will address the framework of review and analysis of shelf-life for fresh products moving through the supply chain up to and including the point of sale (POS). The framework will cover defined starting points, controllable inputs, calculation parameters, as well as how to ensure accurate recordkeeping during movements between stakeholders and handling or processing at specific locations. The recordkeeping will enable assessment of compliance with the defined handling conditions and any effects on remaining shelf-life of the fresh products concerned.Keywords
fresh; produce; supply chainRationale
This guide will connect the logical identification of fresh or perishable goods that lose value when not consumed or used during the product's useful life as food) with the measurement data that help determine freshness or saleability. Industry organizations specializing in safe handling of fresh goods for commercial human consumption, carrying the expected remaining shelf life indicators that are accurate based on the adherence to best practices for handling that specific product during the pre-sales process of moving the bulk product from the harvest location to the sale of the finished packaged product to a consumer. Product identifiers seek to enable automatic scanning of packages to account for inventory sales, but the freshness and shelf-life of the product is often lost in translations from the harvest to the commercial sale. This standard Guide seeks to address this gap along with the associated set of standard Practices and Methods.
Work Item Status
Date Initiated: 08-06-2025
Technical Contact: Michael Darden
Item: 000
Ballot:
Status: