Hazard ID for spices

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 !

Hi Ken,

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

Regards,

Tony

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

Or perhaps the standard is same. ?

Rgds / Charles.C

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

So CODEX are USA food standards?

 

Regards,

 

Tony

Hi Tony,

I presume that was rhetorical.  :roflmao:

Rgds / Charles