Guide for Hazard Analysis and Risk-Based Preventive Controls for Spices & Seasonings

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).

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.