Sanitation Requirements for Spice Sanitation Process

Hello 

 

My organization is thinking to start packing spices  and I am very concern with the sanitation requirements for these products. I am looking for any feedback on the sanitation process of the equipment for these dry goods. 

I think we'd need a few more details in order to give you an informed opinion. Is your company blending or just repacking bulk spices into different packaging? Are there any allergens involved (remember, even if you're a U.S. company, if you're shipping to Canada for example you'd have to be concerned about mustard and celery)? Do you have an environmental monitoring system in place (spices have a nasty reputation for pathogen issues such as Salmonella and others)? Does your company have a qualified Sanitation Manager who's knowledgeable about cleaning AND sanitizing)? How about a Quality or Food Safety department or expert who is able to validate and verify your sanitation activities?

Thank you for your quick response.. We are planning on repacking and blending some of the these materials. No allergens ( very aware of the regulations for them) We do have a qualify sanitation manager but his area of expertize is more along the lines of beverages. According to the information we are gathering the use of liquid for equipment such as fillers, blenders and packers is not recommended due to the possibility of bacteria growth. Therefore, the question as to what processes one can use to ensure proper sanitation of the equipment.