Specifications for Spices & Seasonings
Hey everyone!
So I kind of need a little help in this matter as I haven't been in this position before. I need to establish specifications (micro, physical & chemicals) for spices & seasonings and I am little lost in how to start or where to start. A little brief overview, we repackage spices, herbs (single product that only gets repackaged into our packaging) and seasonings (we mix here and package). So I was thinking that for the single products that dont get mixed, I would have already had the spec sheet directly from the supplier. and for the seasoning that would be mixed at our facility, I would need to assess. How will this be established? Shall I send some samples of those products to a lab in multiples and establish the limits (specs)? Or is there a standard set (USA) for those specs? I tried looking up some guidance but couldn't find anything. Any help would be appreciated!
Now I have been aware that these specifications are dictated by our customers, correct?
This is from the American Spice Trade Association. I couldn't get it to download - you might have to be a member to do this. But it should help you with specs.
Now I have been aware that these specifications are dictated by our customers, correct?
Correct, in spice industry it is mostly driven by your customer requirements and the type of products you process. If this is something that you or your company would be dealing in moving forward, I would highly recommend to become a member of ASTA, as it you will find enormous sources of information through that platform.
You specification sheets should include physical (particle size), microbial limits and chemical parameters of the product (e.g Piperine levels in black/white pepper, pungency in Cayenne, moisture levels, water activity and so on).
A good start up point will be checking your vendor spec sheets and customer spec requirements and testing results of your products.
A simple google search will reveal various formats for you to get started.
So I was thinking that for the single products that dont get mixed, I would have already had the spec sheet directly from the supplier.
Yes,
and for the seasoning that would be mixed at our facility, I would need to assess. How will this be established? Shall I send some samples of those products to a lab in multiples and establish the limits (specs)?
Yes, you will need to test the seasonings (post processing), until you achieve the customer requirements. Do you have any in-house lab for physical and chemical testings?
Hey everyone!
So I kind of need a little help in this matter as I haven't been in this position before. I need to establish specifications (micro, physical & chemicals) for spices & seasonings and I am little lost in how to start or where to start. A little brief overview, we repackage spices, herbs (single product that only gets repackaged into our packaging) and seasonings (we mix here and package). So I was thinking that for the single products that dont get mixed, I would have already had the spec sheet directly from the supplier. and for the seasoning that would be mixed at our facility, I would need to assess. How will this be established? Shall I send some samples of those products to a lab in multiples and establish the limits (specs)? Or is there a standard set (USA) for those specs? I tried looking up some guidance but couldn't find anything. Any help would be appreciated!
Hi The Food Scientist,
There is a free guidance from the American Spice Trade Association (See KfromIA post above).
Clean Safe Spices Guidance from the American Spice Trade Association 2017.pdf 426.17KB 89 downloads
Specifications required by customers will depend on their products and if the spices/seasonings are further processed. In the past there have been many issues associated caused by contaminated spices in RTE foods, sandwiches for example.
Kind regards,
Tony
Many Thks Tony.
FWIW the same organisation (freely) offers, a model hazard analysis (annex3)(et al) which is one of the most "compact" I have seen -
https://www.astaspic...and-seasonings/
I also noted this comment in attachment, Post 6 -
The Cleanliness Specifications do not address microbiological contamination of spices or the adulteration of spices through the inclusion of dyes or other materials not permitted in spices.
also see attachment Posts 12, 15 /surrounding thread -
http://www.ifsqn.com...ount-in-spices/
Spices Specification.pdf 188.5KB 72 downloads
Hi The Food Scientist,
There is a free guidance from the American Spice Trade Association (See KfromIA post above).
Clean Safe Spices Guidance from the American Spice Trade Association 2017.pdf
Specifications required by customers will depend on their products and if the spices/seasonings are further processed. In the past there have been many issues associated caused by contaminated spices in RTE foods, sandwiches for example.
Kind regards,
Tony
If you look at that guidance document's flow chart carefully, you will notice that they put the grinding step after the product has arrived in the US. A word to the wise is sufficient.
If you look at that guidance document's flow chart carefully, you will notice that they put the grinding step after the product has arrived in the US. A word to the wise is sufficient.
Agreed, otherwise be prepared for the cumin/peanut issue occurred a couple of years back.
Good point Hank Major and FSQA:
Undeclared Peanut and Almond in Ground Cumin and Ground Cumin Containing Products
Kind regards,
Tony
Good point Hank Major and FSQA:
Undeclared Peanut and Almond in Ground Cumin and Ground Cumin Containing Products
Kind regards,
Tony
Hi Tony,
Thks for the informative link.
We DO NOT purchase ANY ground cumin. We grind whole cumin only, in house in Northampton.
Must admit I first read the above as in a house !