ASTA Clean, Safe Spices Guidance Document
ASTA's Clean, Safe Spices Guidance was updated in 2017 to add 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.
01/01/2017 at 12:00 am
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Related Resources
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.
Good Manufacturing Practices (GMP) Guide For Spices
ASTA's Good Manufacturing Practices (GMP) Guide for Spices was revised in January 2023 to align with new FSMA cGMP provisions. The goal of this document is to provide the spice industry with a tool to highlight and focus on Good Manufacturing Practices (GMPs) critical for the safe production of spices and provide an overview of domestic and global food safety and hygiene principles. The guidance was initially published in 2015 and then revised in 2023 to align with the Food and Drug Administration’s current Good Manufacturing practices.
