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.
04/01/2023 at 5:16 am
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Related Resources
IOSTA Good Agricultural Practices Guide
The IOSTA Good Agricultural Practices Guide was developed as a joint project by members of the International Organization of Spice Trade Associations (IOSTA). The English version was updated in May of 2020 to make minor clarifications and add additional references and resources. The guidance reflects U.S. regulations and issues specific to exporting to the U.S. and provides recommendations on how to mitigate mycotoxins, heavy metals, pesticide residues, allergens, and microbiological and environmental contamination. Versions in Vietnamese, French, and Spanish are also included and are based on an earlier 2016 version.
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).
