References for acceptable levels of yeast and mold in RTE spices

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References for acceptable levels of yeast and mold in RTE spices

Started by johnjohnsm, Dec 18 2017 10:40 PM

#1 johnjohnsm

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Posted 18 December 2017 - 10:40 PM

Looking for FDA, USDA, or FSIS acceptable levels of yeast and Mold in RTE spices. Any article to quote or reference?

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Charles.C · Answer 1

#2 Charles.C

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Posted 19 December 2017 - 12:00 AM

Looking for FDA, USDA, or FSIS acceptable levels of yeast and Mold in RTE spices. Any article to quote or reference?

it will vary depending on the treatment applied (if any).

eg, not USA -

http://www.ifsqn.com...es/#entry118711

eg -

http://www.astaspice.org/

Kind Regards,

Charles.C

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FurFarmandFork · Answer 2

#3 FurFarmandFork

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Posted 19 December 2017 - 04:13 PM

Agree with Charles, depends on your treatment applied what should or should not be there.

For a starting point, try here, page 167 of the PDF.

https://www.fsis.usd...pdf?MOD=AJPERES

Austin Bouck
Owner/Consultant at Fur, Farm, and Fork.
Consulting for companies needing effective, lean food safety systems and solutions.

Subscribe to the blog at furfarmandfork.com for food safety research, insights, and analysis.

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References for acceptable levels of yeast and mold in RTE spices

#1 johnjohnsm

#2 Charles.C

#3 FurFarmandFork

Also tagged with one or more of these keywords: Documentation

What are companies responsible that uses contract manufacturer?

Employee handbook and policies

Food safety and quality audit proposal to client

Consumer Q&A and when to stop responding

Rethinking our Recall Plan (moving to straight manual from manual/digital)

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References for acceptable levels of yeast and mold in RTE spices

Also tagged with one or more of these keywords: Documentation

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