US requirements for dried aromatic plants

Hello friends,

I'm looking for the american and also canadian (by the way) regulations about maximum criteria for biological, physical, chamical hasards for dried herbs such like organic basil, dill, rosemary, .... Can anyone help please ?

And so what is the reliable site in which I can find actualisation of requirements?

Thanks 

Heni

Hello friends,

 

I'm looking for the american and also canadian (by the way) regulations about maximum criteria for biological, physical, chamical hasards for dried herbs such like organic basil, dill, rosemary, .... Can anyone help please ?

 

And so what is the reliable site in which I can find actualisation of requirements?

 

Thanks 

 

Heni

Hi Hemi,

Maybe of help for US -

Asta-Clean-Safe-Spices.pdf   410.45KB   18 downloads

I work for a spice manufacture and we use ASTA which was posted. For physical contaminate you can use the Food Defect Levels Handbook.

https://www.fda.gov/...levels-handbook

Thanks a lot my friends, 

ASTA guidance and the FDA link are very helpful.

For our manufacture we have to insert, the acceptable levels of each hasard. Those aren't documented in both of them.

It means we have to look for acceptable levels for each kind of bacteria & heavy metals (ISO 22000 requirements) , the problem has been solved for inesects & fragments.

Thanks again!

Heni

Thanks a lot my friends, 

 

ASTA guidance and the FDA link are very helpful.

For our manufacture we have to insert, the acceptable levels of each hasard. Those aren't documented in both of them.

It means we have to look for acceptable levels for each kind of bacteria & heavy metals (ISO 22000 requirements) , the problem has been solved for inesects & fragments.

 

Thanks again!

 

Heni

Hi M.heni,

I'm not sure whether you have studied the attachment in Post 2.

This gives references for the information you seek, eg pg 33.

I predict you will find further answers at the source of above document though some details may require membership  -

https://www.astaspice.org/

For example -

ASTA spices HACCP presentation.pdf   1.33MB   9 downloads

Hi Charles,

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 (8.5.2.2.3) 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. 

Thanks

Heni