As per previous, micro. and allergens are 2 obvious hazards to be addressed in a risk analysis.
Don’t see any mention of product specifications, onward use so comments speculative. Presumably the subsequent sterilization applied is documented as validated.
We mostly work with garlic, oregano, cumin, and chile.
We're fortunate that we dont work with any allergens.....
The opinions below may change your mind a little.
Here is some (overlapping) info. on spice allergens –
Allergic reactions to spices are rare and usually mild, but severe reactions can happen occasionally. Some people react to mustard, coriander, caraway, fennel, paprika or saffron and, less frequently, to onions, garlic or chives. Reactions to mustard have been reported to cause anaphylaxis, particularly in mainland Europe, where mustard is used more. The allergens in spices are similar to those in pollens and vegetables, and people who are allergic to mugwort and birch are more likely to be sensitive to spices for this reason.
Relationship of Spices, Pollens and Other Foods
Since spices are derived from plant sources, it makes sense that certain spices may be related to one another, as well as to pollens and other plant-based foods. These relationships may lead to cross-reactivity , meaning that an allergy to specific pollens might lead to an allergy to related spices. The following list shows the cross-reactivity between spices, pollens and other foods:
Oregano and thyme
Onion and garlic
Paprika and mace
Mustard and rapeseed
Mustard and tree nuts
Sesame and tree nuts
Cottonseed and walnut
Birch pollen and various spices
Mugwort pollen and various spices
Celery and various spices
Carrot and various spices
Fenugreek (often associated with curry) and peanut
Mustard – botanically a seed
Poppy seed – botanically a seed
Sesame – botanically a seed
Rgds / Charles.C