Hazard ID for spices

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Hazard ID for spices

Started by KenLim, Sep 24 2013 07:09 AM

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KenLim

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4 Replies

24 September 2013 - 07:09 AM

Hi again everyone!

Can you guys confirm if what I am about to do is correct, I am reviewing the Hazard ID for spices in terms of pesticide residue.

Our raw material spices are chili powder, onion powder, black and white pepper, cumin , cayene pepper powder (as raw material for flavor mixes for snack chips flavoring)

I have checked CODEX reference for Pestecide residue and found the maximum residue limits as stated from their site (http://www.codexalim...ls.html?id=1771)

Im i right to classify these spices as posted in the link?

Thanks IFSQN community !

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Tony-C IFSQN Fellow · Answer 1 · 2013-09-25T13:48:53+00:00

Hi Ken,

Yes I would quote the CODEX prescribed limits in your raw material specifications.

Regards,

Tony

Charles.C IFSQN Moderator · Answer 2 · 2013-09-26T04:55:07+00:00

Well, I suppose it might depend if you were exporting to USA.

Or perhaps the standard is same. ?

Rgds / Charles.C

Tony-C IFSQN Fellow · Answer 3 · 2013-09-26T16:01:12+00:00

Well, I suppose it might depend if you were exporting to USA.

Or perhaps the standard is same. ?

Rgds / Charles.C

So CODEX are USA food standards?

Regards,

Tony

Charles.C IFSQN Moderator · Answer 4 · 2013-09-26T17:25:52+00:00

So CODEX are USA food standards?

Regards,

Tony

Hi Tony,

I presume that was rhetorical. :roflmao:

Rgds / Charles

Hazard ID for spices

KenLim

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