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Introduction
Although spices may be regarded as not presenting significant risks to human health, there have been incidences of foodborne illness and food recalls associated with this food commodity. Not only can spices contain undeclared allergens, they can also harbour bacteria, including Salmonella spp., and pathogenic E. coli. The presence of these hazards can cause a risk of injury to human health.
Control measures for the handling and preparation of spices
By proactively identifying potential hazards and control measures during your preparation activities, you will enhance the safety of your products, prevent food safety hazards, and reduce the likelihood of contaminated food entering the Canadian market. Hazards may be inherent to spices, or they may be introduced during its preparation, movement, or storage. Based on past food recalls, identified below are some examples of potential hazards and control measures to consider when producing spices. The measures required are unique to each food business and depend on the size and complexity of your food business and the food you prepare.
Remember, the hazards and control measures in this document are not exhaustive!
When you conduct your hazard analysis, you will need to identify and evaluate all hazards that present a risk of contamination of your food, and determine how you will control these hazards.
Refer to CFIA's Reference Database for Hazard Identification (RDHI) for additional information on potential food safety hazards associated with the preparation and handling of spices.
Incoming materials
Potential hazards
- Contamination of treated and untreated spices, ingredients (for example, food additives), packaging materials or returned product with foodborne pathogens (for example, Salmonella spp., and pathogenic E. coli).
- Concentration of antimicrobial treatment chemicals is above or below the concentration stated on the label.
- Presence of mycotoxins in treated and untreated spices and returned product.
Control measure examples
- Obtain a guarantee from suppliers that the spices, food additives, packaging materials and chemicals meet purchase specifications (for example, the supplier provides a Letter of Guarantee).
- Examine incoming materials against predetermined screening criteria when received (for example good agricultural practices)
- At receiving, inspect condition of all incoming materials and confirm that purchase specifications are met. Do not use materials that do not meet specifications.
Inspection and sorting
Potential hazards
- Cross-contamination of spices with foodborne pathogens due to contact with contaminated unacceptable/decomposed/decayed/damaged spices that have not been removed.
- Cross-contamination of spices with foodborne pathogens due to failure to remove soil/microbial contamination from incoming spices.
Control measure examples
- Inspect and sort spices in a manner that does not lead to the contamination of spices.
- Adequately remove unacceptable/decomposed/decayed/ damaged spices.
- Clean inspection and sorting equipment and areas at an effective frequency.
Treatment
Potential hazards
- Survival of foodborne pathogens due to insufficient application of treatment.
- Contamination of spices with excess concentrations of antimicrobial treatment and/or residue due to improper chemical application rates.
Control measure examples
- Follow validated treatment procedures to ensure the treatment is effective.
Storage
Potential hazards
- Growth of foodborne pathogens in untreated spices due to inappropriate temperature and/or humidity control.
- Contamination with foodborne pathogens due to inadequate separation of treated and untreated spices as well as possibly contaminated returned product.
- Contamination of non-allergen containing products with allergens due to inadequate separation.
- Cross-contamination with foodborne pathogens due to inadequate separation between treated and untreated spices.
- Contamination with foodborne pathogens and/or foreign matter due to damaged or contaminated packaging material as a result of improper storage procedures.
Control measure examples
- Control temperature/humidity and storage practices to minimize growth of pathogenic microorganisms.
- Store treated and untreated spices separately
- Adequately identify and isolate returned, defective or suspect product.
- Adequately separate non-allergen containing products from allergen containing products.
- Store chemicals in a separate location from spices and packaging material.
- Store treated and untreated spices separately.
- Provide employee training in proper storage procedures and correct handling procedures
Packaging/ labelling
Potential hazards
- Contamination with pathogenic microorganisms due to improper or faulty package seals.
- Presence of undeclared allergens due to incorrect label applied to package and/or incorrect list of ingredients.
Control measure examples
- Monitor packaging to ensure packages are sealed appropriately.
- Implement an effective preventive maintenance program to ensure packaging equipment is functioning as appropriate.
- Monitor labels on product (for example correct label applied to product, information provided [list of ingredients where applicable] is complete and accurate).
- Review and update labels whenever formulations and/or suppliers change.
For more information see Health Canada's – Allergens and gluten sources labelling – Priority allergens