Guide for Hazard Analysis and Risk-Based Preventive Controls for Spices & Seasonings
The ASTA Guide for Hazard Analysis and Risk-Based Preventive Controls for Spices & Seasonings was updated in April 2023 to provide the spice industry with a tool to guide the development of a hazard analysis and resulting risk-based controls following FDA regulations as laid-out in 21 CFR Part 117 Subpart C - Hazard Analysis and Risk-Based Preventive Controls.
04/01/2023 at 5:16 am
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Related Resources
Study Report: Macroanalytical & Microanalytical Analysis of Parsley
In 2025, ASTA launched a collaborative study with FTS Laboratories and parsley suppliers to evaluate light filth and extraneous matter in parsley across a range of origins and grind sizes. The objective was to help inform potential cleanliness specifications for pre-processed parsley, given the absence of FDA Defect Action Levels (DALs) and existing ASTA Cleanliness Standards for this parsley. Samples were analyzed both macroscopically and microscopically for extraneous matter (ASTA Method 14.1) and light filth (AOAC Method 975.49).
FSMA Risk Assessment Considerations Guide
The FSMA Risk Assessment Considerations Guide provides guidance to ASTA members on addressing issues associated with trading in clean, safe spices. It includes information on developing FSMA Food Safety Plans and Risk-Based Preventive Controls (HARPC).
