In Reply to Parent Post by Ajayqms
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.
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
"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 -
- GMP as defined in 21 CFR Part 110
- 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.