2 replies to this topic

[Rajkumaar]

Hi all,

       Can anyone please share the inprocess quality control test logsheet for turmeric powder production? or else

kindly tell what are all the quality parameters to be checked during production of turmeric powder?

 

Thanks in advance

[LesleySR]

Hi Rajkumaar

 

What tests are required & their frequency will depend on your HACCP plan, finished product specification & final use of product.

 

Are you, for instance, claiming that the finished product free of pathogens (eg. Salmonella) in which case you would need to understand exactly how the product meets these criteria and which process steps (eg. heat treatment/irradiation if permitted) you are taking to guarantee absence of pathogens.

 

Salmonella is sometimes present in spices and your HACCP plan should identify this as a risk, so, if you are claiming absence of this pathogen in you would need to have a CCP (probably heat treatment) to control this:

https://pochattraini...urneric-powder/

 

This link may be useful to confirm your finished product meets the FSSAI standards

https://www.foodsafe...-turmeric-haldi

 

[The Food Scientist]

What Lesley said. What are the significant hazards associated with this product according to your HACCP plan? What are your customer requiring? In-house specs?

 

I work at a spice manufacturer and we handle turmeric powder. 

 

For us , Heavy metals (esp. LEAD) and pathogens. I require a COA indicating all those prior to receiving, and sometimes I randomly test after product is packed by us along with Environmental Monitoring. 

 

See this https://www.fda.gov/...nd-filth-spices

 

There are many other guides on the web concerning Turmeric.