HACCP Guide for Spices &Seasonings - New Mexico State ...

HACCP Guide for Spices &Seasonings American Spice Trade Association, Inc. 2025 M Street, NW, Suite 800 Washington, DC 20036 Phone: (202) 367-1127 Fax: (202) 367-2127 E-mail: February 2006 Copyright 2006. American Spice Trade Association, Inc. Printed in USA All rights reserved. No part of this document may be reproduced or utilized in any form without permission in writing from ASTA. Inquiries should be addressed to the American Spice Trade Association, Inc., 2025 M Street, NW, Suite 800, Washington, DC 20036 Table ofContents Introduction & History 1 Scope,Purpose and Benefits 2 HAACP PrerequisitePrograms 3 HACCP Principles 8 GuideforHAACPPLANI mplementation 10 HACCP PlanDocumentation 11 Hazards Chemic al 1 2 Physical1 4 Recommendedcleaningequipment15 biological Hazards 16 HazardAnalysis/ Spices andProcessedSeasonings Checklistof Questions19 ProductDescription ProcessedSpice:BlackPepper23 Flow Diagram2 4 Worksheets 2 5 ProductDescription ProcessedSeasonings 29 Flow Diagram3 0 Worksheets 3 1 Listof TypicalRecords 34 HACCPV erifications/Validations35 RecommendedHAACP Manual Layout37 Definition ofTerms 3 8 Referencesfor HACCPT eams 40 Selectedwebsitesfor food safetyinformation 42 ASTAS piceMicrobiologyBacteriostatic andSynergisticPropertiesof Spices 45 Epidemiology& Pathogens 48 Microbial profile o fRawSpices 52 Aller gens 5 7 Government Referenc

Microbial Profile o f RawSpices 52 Aller gens 57 Government ReferencePapers ... final product storage, and consider distribution and retail operations up to and including the point of consumption. ... All raw materials should be purchased from an approved supplier and to up-to-date specifications.

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