Food Safety Practices Guidance For Spice Manufacturers
Scope

This page is part of the Guidance Document Repository (GDR).

Looking for related documents?
Search for related documents in the Guidance Document Repository

This guidance document was developed for manufacturers of whole, ground, broken and standardized spice blends and is limited to those substances listed in Division 7 of the Food and Drug Regulations (FDR) (B.07.001 to B.07.039). The Codex Alimentarius definition of spices includes dried aromatic plants and relates to natural dried components or mixtures thereof, used in foods for flavouring, seasoning and imparting aroma. The term "spices" applies equally to spices in the whole, broken or ground form. According to the United Nations Industrial Development Organization (UNIDO) and the Food and Agriculture Organization of the United Nations (FAO), spices may be derived from many parts of the plant including: bark, buds, flowers, fruits, leaves, rhizomes, roots, seeds, stigmas and styles or the entire plant tops (UNIDO and FAO 2005). Products outside the scope of this document include essential oils and oleoresins derived from spices, unstandardized spice blends, seasoning blends that contain spices in addition to salt, flavours, oils, etc., and blends that contain nitrites.

Packaging includes consumer packages (e.g. sealed pouches, glass or plastic bottles), institutional packages and bulk containers.

Spices are considered ready-to-eat but could equally be used for further processing.

Date modified: