Food Safety Practices Guidance For Spice Manufacturers
References

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Canadian Food Inspection Agency (CFIA). 2013. Food recalls and Allergy Alerts - High-risk

Centers for Disease Control and Prevention (CDC). May 4, 2010. Investigation update: Multistate outbreak of human Salmonella Montevideo infections.

Lehmacher A, Bockemuhl J, Aleksic S. 1995. Nationwide outbreak of human salmonellosis in Germany due to contaminated paprika and paprika-powdered potato chips. Epidemiology and Infection 115:501-511.

United Nations Industrial Development Organization (UNIDO) and of the Food and Agriculture Organization of the United Nations (FAO). 2005. Herbs, spices and essential oils. Post-harvest operations in developing countries. - PDF 2,030 (kb) Vienna, Austria.

Vij V, Ailes E, Wolyniak C, Angulo FJ and Klontz KC. 2006. Recalls of spices due to bacterial contamination monitored by the U.S. Food and Drug Administration: the predominance of Salmonellae. Journal of Food Protection 69: 233–237.

Additional Resources:

Acts and Regulations

  • Consumer Packaging and Labelling Act and Regulations
  • Food and Drugs Act
  • Food and Drug Regulations
  • Pest Control Products Act
  • Pest Control Products Regulations
  • Weights and Measures Act and Regulations

Canadian Food Inspection Agency

Health Canada

International

Codex Alimentarius Comission. FAO/WHO Food Standards Programme. 1995. Code of Hygienic Practice for Spices and Dried Aromatic Plants. - PDF (46 kb) CAC/RCP 42 -1995.

Codex Alimentarius Commission. FAO/WHO Food Standards Programme. 2003. Recommended International Code of Practice - General Principles of Food Hygiene. - PDF (234 kb) CAC/RCP 1-1969, Rev. 4.

Other Resources

American Spice Trade Association. February 2006. HACCP Guide for Spices and Seasonings.

International Pepper Community. Code of Hygienic Practice for Pepper and Other Spices.

Schweiggert, U., Carle, R., Schieber, A. 2007. Conventional and alternative processes for spice production – a review. Trends Food Sci. Technol. 18: 260-268.

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