I've read all the document, it was like a huge assistance for the caracteristics of my final products.
Actually, as you know, ISO 22000 requires the identification of acceptable levels for each hazard (18.104.22.168.3) and that's what i'm looking for.
How much µg of heavy metals is tolerated in dried basil or roemary? (Ex the EC Regulation 1881/2006 has fixed PAH maximum levels for dried herbes on 10 for benzo a pyrene and 50 for their summs µg/kg)
What is the maximum size of a metal foreign body is acceptable?
How much CFU of Clostridium is tolerated in the final product?
How, much is the acceptable level for X hazard?
Those ingformations aren't detailes in the appendixe of the ASTA doc.
Edited by M. Heni, 09 April 2020 - 11:30 AM.