Shelf life can be defined as the length of time a pasteurized product remains in good quality at a specified temperature after it is placed in its final container. Sanitation, for purposes of this article, refers to prevention of microbiological hazards and more specifically ensuring a hygienic environment.
Effective sanitation programs include good manufacturing practices (or GMPs), and with the Food Safety Modernization Act, GMPs have been modified and are required to be implemented to manage food safety.