HACCP Generic Model For Spices
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- Food Additives
- (as per B.01.001 of the Food and Drug Regulations) – Means any substance the use of which results, or may reasonably be expected to result, in it or its by-products becoming a part of or affecting the characteristics of a food, but does not include:
- any nutritive material that is used, recognized or commonly sold as an article or ingredient of food;
- vitamins, mineral nutrients and amino acids, other than those listed in the tables to Division 16,
- spices, seasonings, flavouring preparations, essential oils, oleoresins and natural extractives;
- agricultural chemicals, other than those listed in the tables to Division 16.
- Pathogenic Microorganisms
- In the document the term "pathogenic microorganisms" may include Salmonella spp., Shigella spp., pathogenic E. coli, Clostridium perfringens, Bacillus cereus, Staphylococcus aureus, viruses (Hepatitis A virus, Norovirus and Rota virus), parasites (Cyclospora spp. and Cryptosporidium spp.), fungi, yeast and moulds (Aspergillus, Penicillium spp.).
- Processing Aids
- Substances which are added to a food for a technological effect during processing and which are not present in the finished food or are present at insignificant and non-functional levels. Note that food additives are not processing aids.
- Includes dried aromatic plants, relates to natural dried components or mixtures thereof, used in foods for flavouring, seasoning and imparting aroma. The term applies equally to spices in the whole, broken or ground form as defined in Division 7 of the Food and Drug Regulations.
- Spice Blends
- Spice blends are obtained by mixing and grinding cleaned, dried and sound selected spices (see spices definition above).
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