Frequently Asked Questions (FAQs) on Sulfites in Spices
ASTA’s Frequently Asked Questions (FAQ) on Sulfites in Spices provides guidance on added and naturally occurring sulfites in spices, including labeling requirements, analytical testing, interpretation of test results, and considerations for determining whether sulfites are intentionally added.
Related Resources
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.
Principles of Physical Cleaning of Spices
The Principles of Physical Cleaning of Spices guidance document includes information on the principles of cleaning and reconditioning of spices and recommended equipment.
