ASTA members can download an electronic version of the HACCP Guide for Spices & Seasoning. Please note this only includes the outline for a HACCP program. The additional material contained in the hard copy manual, such as the paper on ASTA Spice Microbiology and papers that were presented at the ASTA Technical Forum in October 2002 are not included in the online manual, but are available in the Technical Section of the Web site. If you would like a copy of the complete manual, they are available for purchase. Please contact the ASTA office at info@astaspice.org to purchase the printed manual.