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gmp (good manufacturing practices), haccp (hazard analysis & critical control points), 21 cfr part 110 - cgmp for human food, 21 cfr part 120 - haccp (human food hazard analysis and ccp)
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  #1  
Old 16th February 2010, 01:53 AM
Ajayqms Ajayqms is offline
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Please Help! Good Manufacturing Practices (GMP) for Spices

Dear All,

One of my client wants to start an spices blending company in India, can any one help him out with basic awareness presentation on Goods Manufacturing Practices in food processsing industry, so that he can teach his employees from starting.

Or alternatively if any of our friend is having source for the same, kindly send the link.

Ajay

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Old 16th February 2010, 02:29 AM
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Apple Re: Good Manufacturing Practices (GMP) for Spices

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In Reply to Parent Post by Ajayqms View Post

Dear All,

One of my client wants to start an spices blending company in India, can any one help him out with basic awareness presentation on Goods Manufacturing Practices in food processsing industry, so that he can teach his employees from starting.

Or alternatively if any of our friend is having source for the same, kindly send the link.

Ajay
Ajay,

I have moved your question to this section on Food related topics.

Btw, to have a clear definition of spice, 21 CFR Part 101.22 says -

"The term spice means any aromatic vegetable substance in the whole, broken, or ground form, except for those substances which have been traditionally regarded as foods, such as onions, garlic and celery; whose significant function in food is seasoning rather than nutritional; that is true to name; and from which no portion of any volatile oil or other flavoring principle has been removed. Spices include the spices listed in ß182.10 and part 184 of this chapter, such as the following:

Allspice, Anise, Basil, Bay leaves, Caraway seed, Cardamon, Celery seed, Chervil, Cinnamon, Cloves, Coriander, Cumin seed, Dill seed, Fennel seed, Fenugreek, Ginger, Horseradish, Mace, Marjoram, Mustard flour, Nutmeg, Oregano, Paprika, Parsley, Pepper, black; Pepper, white; Pepper, red; Rosemary, Saffron, Sage, Savory, Star aniseed, Tarragon, Thyme, Turmeric.

Paprika, turmeric, and saffron or other spices which are also colors, shall be declared as “spice and coloring” unless declared by their common or usual name.

Pertaining to GMP of spices, the most important things would be -
  1. GMP as defined in 21 CFR Part 110
  2. HACCP as mentioned in 21 CFR Part 120 and various threads that we have in this Cove

More details on all applicable technical information, refer ASTA - American Spice Trade Association technical page which has information on how to ensure clean, safe spice through technical procedures.

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Old 16th February 2010, 03:28 AM
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Re: Good Manufacturing Practices (GMP) for Spices

Hi Ajay

In addition to Ajitís reply, you need to implement food safety management systems as per ISO 22000 and if want to export your spice products, you need to register your firm under Indian spices board.

Spices Board is one of the five Commodity Boards functioning under the Ministry of Commerce & Industry. It is an autonomous body responsible for the export promotion of the scheduled spices and production development of some of them such as Cardamom.

For more information refer here

Regards
S. Subramaniam
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Old 16th February 2010, 04:13 AM
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Ajit Basrur Ajit Basrur is offline
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Re: Good Manufacturing Practices (GMP) for Spices

Thanks subbu - I forgot to mention the flavor of "Indian" spices which you rightly covered

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Old 7th July 2010, 05:07 AM
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Re: Good Manufacturing Practices (GMP) for Spices

Here's a link with GMP guidelines http://foodquality.wfp.org/foodsafet...eContentID=597
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