Hey everyone! I am newish to the herb & spice industry so everyone has been so helpful when I ask for help.
I have one enquiry:
To anyone working or familiar with Herbs, what tests do you require your supplier to have on the COA, or if you yourself test? I can think of these:
APC, Salmonella, E.coli, Coliforms, Y&M
Filth, extraneous material, Heavy metals (Lead, Arsenic)
Sulfites?
What does everyone do?
Thank you!
EDIT: THEY ARE ALL DRY HERBS AND NOT FRESH! IMPORTED MAINLY FROM MEXICO.
Edited by The Food Scientist, 01 November 2019 - 05:18 PM.