With the finalization of the FDA’s FSMA Preventive Control Rules, new FDA outbreak testing technologies and increasingly complex supply chain controls, spices and other low moisture foods are becoming increasing identified as outbreak contributors.
Spices are frequently found to carry salmonella, are full of physical adulterants, are often not identified as allergens, and may be impacted by lead and, when not carefully controlled throughout the supply chain, represent a bacterial growth potential that can end up in processed foods.
Spice handling operations are subject to environmental facility controls, environmental sampling and test, process validation, Good Agricultural Practices (GAP), current Good Manufacturing Practices (cGPM), sanitary transportation rules, as well as packaging, labeling and other controls.
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