1. Scope

Keywords

Rationale

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.