ASTA Resources
Food Safety
A Closer Look at FDA’s Guidance on Food Allergens Webinar
7/26/2024
Literature Review of Dried Garlic and Onion Food Safety Risks, Microbial Detection, and Inactivation Methods
7/15/2024
Foreign Supplier Verification Program (FSVP) Enforcement and Compliance Strategies: What You Need to Know Now – Webinar
6/27/2024
2024 Food Safety: Changing Culture to Improve Food Safety
4/17/2024
Impact of National Emission Standards for Hazardous Air Pollutants (NESHAP) for Ethylene Oxide Commercial Sterilizers on the U.S. Spice Industry
4/4/2024
2024 Webinar: Revised Draft Appendix 1 of FDA’s Preventive Controls for Human Foods Guidance
3/14/2024
White Paper on Alternative Microbial Reduction Technologies
11/14/2023
2023 Regulatory Presentation: Assessing the Impact of EPA's Proposed Phase Out of EtO on the Safety of Spices, A Food Microbiologist's Perspective
10/17/2023
2023 Regulatory Presentation: Ethylene Oxide: Risks, Regulation, and Reality
10/17/2023
2023 Technical Presentation: Spice Safety - FDA Perspective
10/17/2023
2023 Regulatory Presentation: Importance of Spice Sterilization for Imports and Food Markets
10/17/2023
2023 Regulatory Presentation: Ethylene Oxide (EtO): Registration Review Update for ASTA
10/17/2023
2023 Technical Presentation: U.S. Environmental Protection Agency (EPA) Proposed Regulatory Actions on Ethylene Oxide (EtO) Webinar
6/7/2023
2023 Technical Presentation: Food Safety Culture for Senior Leaders
5/10/2023
2023 Technical Presentation: FDA Perspective on Approaches for Treating Spices to Increase Safety
5/9/2023
2023 Technical Presentation: Propylene Oxide Pasteurization
5/9/2023
2023 Technical Presentation: Emerging Strategies for Implementing Preventive Controls to Improve the Safety of Spices
5/9/2023
2023 Technical Presentation: Steam Pasteurization of Herbs and Spices
5/9/2023
Guide for Hazard Analysis and Risk-Based Preventive Controls for Spices & Seasonings
4/1/2023
Good Manufacturing Practices (GMP) Guide For Spices
1/20/2023
