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.  Scientific references will be added to that section once the research papers are published.  There are no changes to the 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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