Hi everyone I have a question to everyone working in the spice & seasoning industry.
We all know spices tend to clump after a while and this is due to absorption of moisture from the surroundings. Our corrective action is to monitor humidity by checking the humidity meters. My question is what would the limits be? When you monitor something you need to establish limits,(this isn't a CCP) does anyone have any knowledge of how would the humidity levels not be above and below how much? Also our suppliers of the material don't have this on their specification sheets. I have been trying to search the internet with no luck. Any help would be appreciated!