Clean, Safe, Spices Guidance Document

GuidanceCoverIn response to concerns raised following several recalls of spices due to Salmonella, ASTA has developed guidance for the industry on pathogens in spice. The guidance includes five key recommendations:

  1. Minimize the risk for introduction of filth throughout the supply chain
  2. Prevent environmental contamination, cross-contamination, and post-processing contamination during processing and storage
  3. Use validated microbial reduction techniques
  4. Perform post-treatment testing to verify a safe product
  5. Test to verify a clean and wholesome manufacturing environment

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