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
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.
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).
