Identification & Prevention of Adulteration: Guidance from ASTA
This guidance covers the identification and prevention of economically motivated adulteration in spices. It includes legal and regulatory definitions of adulteration, EMA prevention strategies, a decision tree to identify vulnerabilities and verification and detection of fraud in raw spice materials.
07/08/2016 at 5:16 am
18
Related Resources
USP Food Fraud Mitigation Guidance
The U.S. Pharmacopeia Convention (USP) has developed Food Fraud Mitigation Guidance. Published in October 2016, the guidance provides tools to assist users in developing a personalized preventive management system to counter food fraud.
2018 Technical Presentation: Food Fraud Risk Reduction Steps
This presentation was provided at the 2018 Pre-Conference Workshop Presentations. The presenter, Greg Sommerville, presented on Food Fraud Risk Reduction Steps, including industry challenges, Frontier Co-op, and the future.