Examples of hazard analysis for Spices Blend to meet FSVP
Started by cbb, Jun 18 2023 05:57 PM
Hi!
Would you please post and/or comment examples of hazard analysis for Spices Blend to meet FSVP?
Thank you
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Examples for Food Safety & Quality Culture as per FSSC 22000 V6 requirement
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Hi!
Would you please post and/or comment examples of hazard analysis for Spices Blend to meet FSVP?
Thank you
Hi cbb,
Any particular spices of direct (ie relevant) interest ?
Hi Charles,
Here are the ingredients: Salt, Radurised Maize Flour (Contains Genetically Modified Materials), Dried Radurised Spices (19%) (Paprika, Black Pepper, Cloves, Pimento, Nutmeg), Monosodium Glutamate (Flavor Enhancer), Dried Radurised Herbs (0.6%) (Sage, Marjora), Flavor Enhancers (Disodium Inosinate, Disodium Guanylate. Product goes through steam sterilization.
Thank you
if you refer to chapter 4 of the FSVP manual - the fda appendix 1 is a good source for at least a beginning of what you are looking for.
I would probably evaluate each ingredient instead of just using the "dry flavor" category.
1 Thank
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