We are in the process of re-organizing the ASTA website to make it more user-friendly. To avoid any interruption in your ability to access the ASTA website, the site will be up and fully functional during this process. However, some of the information may be moved off temporarily or will move to another section, and menu labels will be updated. We are working to complete this move as soon as possible. We ask for your patience and understanding while we complete this process.
Identification and Prevention of Adulteration Guidance Document – Adulteration is one of the major concerns of the spice industry and this guidance document provides a tool for companies to identify circumstances when adulteration may occur and then take steps to prevent it.
Clean, Safe, Spices Guidance Document – ASTA’s Clean, Safe Spice Guidance has been updated. The 2017 version adds references to the Food Safety Modernization Act (FSMA) and updated information related to FDA’s Reportable Food Registry. It also contains the latest information on research into the identification of surrogates for the validation of microbial reduction techniques.
Cleanliness Specifications – ASTA’s Cleanliness Specifications were developed to ensure that the spices meet federal regulatory requirements for safety and cleanliness. They were designed to meet or exceed the U.S. Food and Drug Administration’s Defect Action Levels.
Good Agricultural Practices Guide (GAP Guide) – The original Good Agricultural Practices Guide was developed as a joint project by members of the International Organization of Spice Trade Associations (IOSTA). The ASTA Guide is based on that document, updated in 2016 to reflect U.S. regulations and issues specific to exporting to the U.S. Use of this GAP Guide will assist those in the spice supply chain in understanding their responsibilities to provide clean, safe spice to consumers.
Good Manufacturing Practice (GMP) Guide for Spices – Spices are dried plant products used to enhance the flavor of foods. Their safety and wholesomeness are of utmost concern to the spice industry, their customers, consumers, and regulators. As with any agricultural product, safety, quality, and consistency of a spice product may be compromised by one or all of the many processes it undergoes between the farm and table. The American Spice Trade Association (ASTA) has sponsored many programs to assist its members in assuring that spices sold to food processors and consumers are safe and wholesome. This guide focuses specifically on the spice manufacturing environment, and combines recommendations and best practices from ASTA member companies.
HACCP Guide to Spices and Seasonings – HACCP (Hazard Analysis Critical Control Points) is an analytical tool that enables management to introduce and maintain a cost-effective, ongoing food safety program. The ASTA HACCP Guide to Spices and Seasonings has been updated and new tools have been added as companies begin to prepare for the implementation of the Food Safety Modernization Act (FSMA) and the expansion of HACCP to include preventive controls.
Principles of Physical Cleaning Guide – Principles of Physical Cleaning of Spices – This ASTA guide provides an overview of equipment that can be used for the physical cleaning of spices. It is intended to be used with other ASTA guidance to ensure the production of clean, safe spice for consumers.
Environmental Monitoring – Environmental monitoring is an essential activity to prevent microbial contamination. It provides insight into a facility’s microbiological profile as well as a verification of the effectiveness of a facility’s overall sanitation and microbial control programs.
If you have any questions, please do not hesitate to contact the staff for assistance at [email protected].