ASTA is dedicated to providing complete and up to date technical information for the industry. This section contains information on how to ensure clean, safe spice through technical procedures. ASTA is committed to the highest standards of excellence and safety and utilizes industry experts to develop these technical methods, procedures and programs Analytical Methods Manual The official Analytical Methods of the American Spice Trade Association HACCP Guide for Spices and Seasonings HACCP is the acronym for Hazard Analysis Critical Control Point and is used as an analytical tool to introduce and maintain a cost-effective, ongoing food safety program.  The ASTA HACCP Guide for Spices and Seasonings was designed to address issues specific to the spice industry. Cleanliness Specifications ASTA's Cleanliness Specifications were developed to ensure that the spices, seeds and herbs traded by its members meet FDA’s Food Safety and Security guidance before being further processed into acceptable finished products for consumption at the consumer, food service and industrial level. GMA-SAFE Program  ASTA has partnered with the Grocery Manufacurers Association through their Supplier Audits for Excellence (SAFE) program to develop a facility audit designed to address the specific needs of the spice industry.  The GMA-SAFE Spice Audit is available to companies around the world. Clean Spices Handbook Available to members only, this boklet is used to advance understanding of U.S. Laws and Regulations and to aid in imporvement of the conditions and processes at source that impact our business. Check Sample Program The Check Sample Program provides a cost effective means for the comparison and evaluation of laboratory testing capabilities with regard to both precision and accuracy. Process Validation Program The American Spice Trade Association and the Food and Drug Administration have standarized the validation of the procedures and facilities of reconditioners who handle microbial reduction in imported spices. ASTA Self-Regulation Program  Available to members only, this program is designed to promote cleanliness and safety in spices through allowing ASTA to investigate reports of product adulteration. Microbiology The Government Relations Committee has developed a series of issue papers on microbiology issues faced by the Association and its member companies. Spice Monographs Information in the monographs covers definitions, classifications, nutritional information, quality criteria, flavor chemistry and current and historical uses of a variety of spices. White Papers White papers have been developed as needed on issues of significance to the spice industry. Technical Discussion Forum