The ASTA HACCP Guide to Spices and Seasonings has been updated to reflect contemporary preventive controls concepts to ensure food safety. ASTA’s “Guide for Hazard Analysis and Risk-Based Preventive Controls for Spices & Seasonings” is intended to provide members with a tool to guide the development of a hazard analysis and resulting risk-based controls consistent with regulations under FDA’s Food Safety Modernization Act (FSMA). This includes references to how to leverage HACCP resources within the preventive controls framework. Various forms with pertinent spice and seasoning examples have also been added as tools to facilitate program development. This publication is available for download to members and non-members.
If you have any questions about these publications, please contact the ASTA office at [email protected].
