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TECHNICAL GUIDANCE
Save The Date. Fall ASTA Meeting & Exhibits 2021 October 11-13, 2021 Renaissance Nashville Nashville, TN. 2022 ASTA Annual Meeting and Exhibits April 10-12, 2022 ASTA ONLINE 2021 CROP REPORTS ASTA Online 2021 Crop Reports. The Quarterly Crop Report updates were designed to align with the harvesting time of various crops to allow for more timely updates on what is happening with the different spice crops of interest to members. Crop reports presented as part of ASTA Online 2021 will kick-off the quarterly calendar and subsequentANALYTICAL METHODS
Analytical Methods. The Official Analytical Methods of the American Spice Trade Association provide the industry standard for analytical testing of spices. This 8 1/2 ” x 11″ hard cover, loose leaf binder includes all previous existing ASTA methods, revised and updated, as well new methods. References and statistical data areinserted.
ASTA ONLINE 2021 PROGRAM OVERVIEW This dynamic session will set the stage for ASTA Online 2021 with updates on how health, sustainability, climate change, and supply chain challenges are shaping consumer trends and tastes in a post-covid world. Chefs will share inspirations and tips for making new spicy trends sizzle. The Flavor Alliance, a collaboration of Chef Charlie Baggs and Tony Treadway will explore consumer market PROCESSING TREATMENTS Processing Treatments. Spices must be processed to control for microbial hazards in order to be safe for consumption. This page includes information on the regulatory requirements and treatment methods available for spices and dried herbs in the US. Common treatment methods include ethylene oxide, propylene oxide, irradiationand steam.
ASTA ONLINE 2021 “SPICE UP ASTA” COOKING DEMONSTRATION AND All participants of ASTA Online 2021 are invited to submit a video and recipe featuring black pepper, chilis, cinnamon, mace, nutmeg, and garlic. All six spices must be used in the recipe, but other spices may be included as well. Contestants may collaborate with others from their companies and/or household. HACCP GUIDE TO SPICES AND SEASONINGS HACCP Guide to Spices and Seasonings HACCP (Hazard Analysis Critical Control Points) is an analytical tool that enables management to introduce and maintain a cost-effective, ongoing food safety program. SUSAN L. ABBOTT MEMORIAL SCHOLARSHIP Susan L. Abbott Memorial Scholarship Susan L. Abbott served as president of ASTA from 1998 to 2000. To commemorate Susan’s life and work, ASTA and Roy Langhans, her husband, created a scholarship in hermemory.
METHOD-2.0.REVISED
If you have media inquiries or require assistance, send us an email 1101 17th Street, NW Suite 700 Washington, DC 20036 USA Tel: 202-331-2460 Fax: 202-463-8998METHOD-10.0
If you have media inquiries or require assistance, send us an email 1101 17th Street, NW Suite 700 Washington, DC 20036 USA Tel: 202-331-2460 Fax: 202-463-8998 ASTA: THE VOICE OF THE U.S. SPICE INDUSTRY IN THE GLOBALABOUT ASTAINDUSTRY NEWS & EVENTSASTA PROGRAMS & RESOURCESFOOD SAFETY &TECHNICAL GUIDANCE
Save The Date. Fall ASTA Meeting & Exhibits 2021 October 11-13, 2021 Renaissance Nashville Nashville, TN. 2022 ASTA Annual Meeting and Exhibits April 10-12, 2022 ASTA ONLINE 2021 CROP REPORTS ASTA Online 2021 Crop Reports. The Quarterly Crop Report updates were designed to align with the harvesting time of various crops to allow for more timely updates on what is happening with the different spice crops of interest to members. Crop reports presented as part of ASTA Online 2021 will kick-off the quarterly calendar and subsequentANALYTICAL METHODS
Analytical Methods. The Official Analytical Methods of the American Spice Trade Association provide the industry standard for analytical testing of spices. This 8 1/2 ” x 11″ hard cover, loose leaf binder includes all previous existing ASTA methods, revised and updated, as well new methods. References and statistical data areinserted.
ASTA ONLINE 2021 PROGRAM OVERVIEW This dynamic session will set the stage for ASTA Online 2021 with updates on how health, sustainability, climate change, and supply chain challenges are shaping consumer trends and tastes in a post-covid world. Chefs will share inspirations and tips for making new spicy trends sizzle. The Flavor Alliance, a collaboration of Chef Charlie Baggs and Tony Treadway will explore consumer market PROCESSING TREATMENTS Processing Treatments. Spices must be processed to control for microbial hazards in order to be safe for consumption. This page includes information on the regulatory requirements and treatment methods available for spices and dried herbs in the US. Common treatment methods include ethylene oxide, propylene oxide, irradiationand steam.
ASTA ONLINE 2021 “SPICE UP ASTA” COOKING DEMONSTRATION AND All participants of ASTA Online 2021 are invited to submit a video and recipe featuring black pepper, chilis, cinnamon, mace, nutmeg, and garlic. All six spices must be used in the recipe, but other spices may be included as well. Contestants may collaborate with others from their companies and/or household. HACCP GUIDE TO SPICES AND SEASONINGS HACCP Guide to Spices and Seasonings HACCP (Hazard Analysis Critical Control Points) is an analytical tool that enables management to introduce and maintain a cost-effective, ongoing food safety program. SUSAN L. ABBOTT MEMORIAL SCHOLARSHIP Susan L. Abbott Memorial Scholarship Susan L. Abbott served as president of ASTA from 1998 to 2000. To commemorate Susan’s life and work, ASTA and Roy Langhans, her husband, created a scholarship in hermemory.
METHOD-2.0.REVISED
If you have media inquiries or require assistance, send us an email 1101 17th Street, NW Suite 700 Washington, DC 20036 USA Tel: 202-331-2460 Fax: 202-463-8998METHOD-10.0
If you have media inquiries or require assistance, send us an email 1101 17th Street, NW Suite 700 Washington, DC 20036 USA Tel: 202-331-2460 Fax: 202-463-8998 ASTA ONLINE 2021 REGISTRATION ASTA Online 2021 Registration Registration for ASTA Online 2021 will remain available until Thursday, May 6, 2021. All members and non-members will need login access to register online. Please contact the ASTA office at (202) 331-2460 or email to request a user login if you have not already received one. 2021Attendee List
ASTA ONLINE 2021 PROGRAM OVERVIEW This dynamic session will set the stage for ASTA Online 2021 with updates on how health, sustainability, climate change, and supply chain challenges are shaping consumer trends and tastes in a post-covid world. Chefs will share inspirations and tips for making new spicy trends sizzle. The Flavor Alliance, a collaboration of Chef Charlie Baggs and Tony Treadway will explore consumer market ASTA ONLINE 2021 “SPICE UP ASTA” COOKING DEMONSTRATION AND All participants of ASTA Online 2021 are invited to submit a video and recipe featuring black pepper, chilis, cinnamon, mace, nutmeg, and garlic. All six spices must be used in the recipe, but other spices may be included as well. Contestants may collaborate with others from their companies and/or household.2021 ATTENDEE LIST
2021 Attendee List. NOTE: The attendee list is updated with registered attendees from the previous week on Friday. As we approach the meeting, this list will be updated more frequently. FOOD SAFETY & TECHNICAL GUIDANCE Food Safety & Technical Guidance. It is ASTA’s mission to ensure the supply of pure, safe spice. ASTA and it’s members are dedicated to promoting the safety and integrity of the spice supply chain. Supporting public health and protecting consumers is ASTA’s top priority. ASTA provides a range of programs and publications andconducts
MEMBERSHIP DIRECTORY Business to business data search capability – In an effort to enhance business to business interactions among ASTA members and assist members looking for other members to do business with, custom fields include company demographic descriptions (broker, processor, fumigation, storage and transportation, etc.), services offered, certifications, accreditations, and a 50 word company description.MICROBIAL SAFETY
ASTA’s downloadable white paper on validation provides an overview of essential elements for companies to consider in developing programs to validate the microbial reduction processes they use. This white paper is intended to establish best practices when testing for the presence of Salmonella spp. in seasoning blends and spices. GOOD AGRICULTURAL PRACTICES GUIDE (GAP GUIDE) If you have media inquiries or require assistance, send us an email 1101 17th Street, NW Suite 700 Washington, DC 20036 USA Tel: 202-331-2460 Fax: 202-463-8998 WORLD OF HERBS & SPICES MAP World of Herbs & Spices Map. This is a 27.5″x20.4″colorful map depicting travel routes of spice explorers/traders, condensed history of herbs and spices, herbs and spices common names and botanical names, as well as which countries produce herbs and spices and theirharvest dates.
METHOD-25.0W
If you have media inquiries or require assistance, send us an email 1101 17th Street, NW Suite 700 Washington, DC 20036 USA Tel: 202-331-2460 Fax: 202-463-8998 ASTA: THE VOICE OF THE U.S. SPICE INDUSTRY IN THE GLOBALABOUT ASTAINDUSTRY NEWS & EVENTSASTA PROGRAMS & RESOURCESFOOD SAFETY &TECHNICAL GUIDANCE
Save The Date. Fall ASTA Meeting & Exhibits 2021 October 11-13, 2021 Renaissance Nashville Nashville, TN. 2022 ASTA Annual Meeting and Exhibits April 10-12, 2022ANALYTICAL METHODS
Analytical Methods. The Official Analytical Methods of the American Spice Trade Association provide the industry standard for analytical testing of spices. This 8 1/2 ” x 11″ hard cover, loose leaf binder includes all previous existing ASTA methods, revised and updated, as well new methods. References and statistical data areinserted.
HACCP GUIDE TO SPICES AND SEASONINGS HACCP Guide to Spices and Seasonings HACCP (Hazard Analysis Critical Control Points) is an analytical tool that enables management to introduce and maintain a cost-effective, ongoing food safety program. MEMBERSHIP DIRECTORY Any member company that would like to update custom fields, please contact ASTA at info@astaspice.org or by calling (202) 331-2460. To search member companies, go to Corporate Directory. To search an individual member, go to Individual Directory. To update your profile, go to Manage My ASTA Profile. If you believe your company is a currentASTA SPICE LIST
Now available for download is ASTA’s Spice List, approved by ASTA’s Board of Directors and Government Relations and Advocacy Committee. The ASTA Spice List was updated in 2012 and a new footnote was added in 2016 to note concerns about pink peppercorns SUSAN L. ABBOTT MEMORIAL SCHOLARSHIP Susan L. Abbott Memorial Scholarship Susan L. Abbott served as president of ASTA from 1998 to 2000. To commemorate Susan’s life and work, ASTA and Roy Langhans, her husband, created a scholarship in hermemory.
CLEAN, SAFE, SPICES GUIDANCE DOCUMENT Clean, Safe, Spices Guidance Document. ASTA’s Clean, Safe Spice Guidance has been updated. The 2017 version adds references to the Food Safety Modernization Act (FSMA) and updated information related to FDA’s Reportable Food Registry. WORLD OF HERBS & SPICES MAP World of Herbs & Spices Map. This is a 27.5″x20.4″colorful map depicting travel routes of spice explorers/traders, condensed history of herbs and spices, herbs and spices common names and botanical names, as well as which countries produce herbs and spices and their harvest dates. This is packaged in a tube and ready for framing.($50.00
IDENTIFICATION AND PREVENTION OF ADULTERATION GUIDANCE Identification and Prevention of Adulteration Guidance Document Adulteration is one of the major concerns of the spice industry and this guidance document provides a tool for companies to identify circumstances when adulteration may occur and then take steps toprevent it.
CONGRATULATIONS TO THE FOUR ASTA SCHOLARSHIP RECIPIENTS If you have media inquiries or require assistance, send us an email 1101 17th Street, NW Suite 700 Washington, DC 20036 USA Tel: 202-331-2460 Fax: 202-463-8998 ASTA: THE VOICE OF THE U.S. SPICE INDUSTRY IN THE GLOBALABOUT ASTAINDUSTRY NEWS & EVENTSASTA PROGRAMS & RESOURCESFOOD SAFETY &TECHNICAL GUIDANCE
Save The Date. Fall ASTA Meeting & Exhibits 2021 October 11-13, 2021 Renaissance Nashville Nashville, TN. 2022 ASTA Annual Meeting and Exhibits April 10-12, 2022ANALYTICAL METHODS
Analytical Methods. The Official Analytical Methods of the American Spice Trade Association provide the industry standard for analytical testing of spices. This 8 1/2 ” x 11″ hard cover, loose leaf binder includes all previous existing ASTA methods, revised and updated, as well new methods. References and statistical data areinserted.
HACCP GUIDE TO SPICES AND SEASONINGS HACCP Guide to Spices and Seasonings HACCP (Hazard Analysis Critical Control Points) is an analytical tool that enables management to introduce and maintain a cost-effective, ongoing food safety program. MEMBERSHIP DIRECTORY Any member company that would like to update custom fields, please contact ASTA at info@astaspice.org or by calling (202) 331-2460. To search member companies, go to Corporate Directory. To search an individual member, go to Individual Directory. To update your profile, go to Manage My ASTA Profile. If you believe your company is a currentASTA SPICE LIST
Now available for download is ASTA’s Spice List, approved by ASTA’s Board of Directors and Government Relations and Advocacy Committee. The ASTA Spice List was updated in 2012 and a new footnote was added in 2016 to note concerns about pink peppercorns SUSAN L. ABBOTT MEMORIAL SCHOLARSHIP Susan L. Abbott Memorial Scholarship Susan L. Abbott served as president of ASTA from 1998 to 2000. To commemorate Susan’s life and work, ASTA and Roy Langhans, her husband, created a scholarship in hermemory.
CLEAN, SAFE, SPICES GUIDANCE DOCUMENT Clean, Safe, Spices Guidance Document. ASTA’s Clean, Safe Spice Guidance has been updated. The 2017 version adds references to the Food Safety Modernization Act (FSMA) and updated information related to FDA’s Reportable Food Registry. WORLD OF HERBS & SPICES MAP World of Herbs & Spices Map. This is a 27.5″x20.4″colorful map depicting travel routes of spice explorers/traders, condensed history of herbs and spices, herbs and spices common names and botanical names, as well as which countries produce herbs and spices and their harvest dates. This is packaged in a tube and ready for framing.($50.00
IDENTIFICATION AND PREVENTION OF ADULTERATION GUIDANCE Identification and Prevention of Adulteration Guidance Document Adulteration is one of the major concerns of the spice industry and this guidance document provides a tool for companies to identify circumstances when adulteration may occur and then take steps toprevent it.
CONGRATULATIONS TO THE FOUR ASTA SCHOLARSHIP RECIPIENTS If you have media inquiries or require assistance, send us an email 1101 17th Street, NW Suite 700 Washington, DC 20036 USA Tel: 202-331-2460 Fax: 202-463-8998 ASTA ONLINE 2021 CROP REPORTS Kerri Goad-Berrios, Vice President Sales, Kalustyan (Moderator) Panel: Juliano Câmara, Managing Director and Founder, Coreimex Charlie Gill, McCormick Global Ingredients Ltd. Nikhil Joseph, VP Sales & Marketing, Nedspice. Kerri Berrios is the Vice President, Sales at Kalustyan Corporation. Kalustyan Corporation has been a global industry leader in ethically and sustainably sourced herbs and MEMBERSHIP DIRECTORY Business to business data search capability – In an effort to enhance business to business interactions among ASTA members and assist members looking for other members to do business with, custom fields include company demographic descriptions (broker, processor, fumigation, storage and transportation, etc.), services offered, certifications, accreditations, and a 50 word company description. CROP REPORTS JULY 2021 If you have media inquiries or require assistance, send us an email 1101 17th Street, NW Suite 700 Washington, DC 20036 USA Tel: 202-331-2460 Fax: 202-463-8998 PROCESSING TREATMENTS Processing Treatments. Spices must be processed to control for microbial hazards in order to be safe for consumption. This page includes information on the regulatory requirements and treatment methods available for spices and dried herbs in the US. Common treatment methods include ethylene oxide, propylene oxide, irradiationand steam.
GOOD AGRICULTURAL PRACTICES GUIDE (GAP GUIDE) If you have media inquiries or require assistance, send us an email 1101 17th Street, NW Suite 700 Washington, DC 20036 USA Tel: 202-331-2460 Fax: 202-463-8998MICROBIAL SAFETY
ASTA’s downloadable white paper on validation provides an overview of essential elements for companies to consider in developing programs to validate the microbial reduction processes they use. This white paper is intended to establish best practices when testing for the presence of Salmonella spp. in seasoning blends and spices. ASTA ONLINE 2021 “SPICE UP ASTA” COOKING DEMONSTRATION AND All participants of ASTA Online 2021 are invited to submit a video and recipe featuring black pepper, chilis, cinnamon, mace, nutmeg, and garlic. All six spices must be used in the recipe, but other spices may be included as well. Contestants may collaborate with others from their companies and/or household. REPORTABLE FOOD REGISTRY The Reportable Food Registry (RFR or the Registry) is an electronic portal for Industry to report when there is reasonable probability that an article of food will cause serious adverse health consequences. The Registry helps the FDA better protect public health by tracking patterns and targeting inspections. The Food and DrugAdministration
CLEANLINESS SPECIFICATIONS Cleanliness Specifications. ASTA’s Cleanliness Specifications were developed to ensure that the spices meet federal regulatory requirements for safety and cleanliness. They were designed to meet or exceed the U.S. Food and Drug Administration’s Defect Action Levels. ASTA’s Food Safety Committee has revised the ASTA CleanlinessSpecifications.
BOARD OF DIRECTORS
If you have media inquiries or require assistance, send us an email 1101 17th Street, NW Suite 700 Washington, DC 20036 USA Tel: 202-331-2460 Fax: 202-463-8998 ASTA: THE VOICE OF THE U.S. SPICE INDUSTRY IN THE GLOBALABOUT ASTAINDUSTRY NEWS & EVENTSASTA PROGRAMS & RESOURCESFOOD SAFETY &TECHNICAL GUIDANCE
Save The Date. Fall ASTA Meeting & Exhibits 2021 October 11-13, 2021 Renaissance Nashville Nashville, TN. 2022 ASTA Annual Meeting and Exhibits April 10-12, 2022ANALYTICAL METHODS
Analytical Methods. The Official Analytical Methods of the American Spice Trade Association provide the industry standard for analytical testing of spices. This 8 1/2 ” x 11″ hard cover, loose leaf binder includes all previous existing ASTA methods, revised and updated, as well new methods. References and statistical data areinserted.
HACCP GUIDE TO SPICES AND SEASONINGS HACCP Guide to Spices and Seasonings HACCP (Hazard Analysis Critical Control Points) is an analytical tool that enables management to introduce and maintain a cost-effective, ongoing food safety program. MEMBERSHIP DIRECTORY Any member company that would like to update custom fields, please contact ASTA at info@astaspice.org or by calling (202) 331-2460. To search member companies, go to Corporate Directory. To search an individual member, go to Individual Directory. To update your profile, go to Manage My ASTA Profile. If you believe your company is a currentASTA SPICE LIST
Now available for download is ASTA’s Spice List, approved by ASTA’s Board of Directors and Government Relations and Advocacy Committee. The ASTA Spice List was updated in 2012 and a new footnote was added in 2016 to note concerns about pink peppercorns SUSAN L. ABBOTT MEMORIAL SCHOLARSHIP Susan L. Abbott Memorial Scholarship Susan L. Abbott served as president of ASTA from 1998 to 2000. To commemorate Susan’s life and work, ASTA and Roy Langhans, her husband, created a scholarship in hermemory.
CLEAN, SAFE, SPICES GUIDANCE DOCUMENT Clean, Safe, Spices Guidance Document. ASTA’s Clean, Safe Spice Guidance has been updated. The 2017 version adds references to the Food Safety Modernization Act (FSMA) and updated information related to FDA’s Reportable Food Registry. WORLD OF HERBS & SPICES MAP World of Herbs & Spices Map. This is a 27.5″x20.4″colorful map depicting travel routes of spice explorers/traders, condensed history of herbs and spices, herbs and spices common names and botanical names, as well as which countries produce herbs and spices and their harvest dates. This is packaged in a tube and ready for framing.($50.00
IDENTIFICATION AND PREVENTION OF ADULTERATION GUIDANCE Identification and Prevention of Adulteration Guidance Document Adulteration is one of the major concerns of the spice industry and this guidance document provides a tool for companies to identify circumstances when adulteration may occur and then take steps toprevent it.
CONGRATULATIONS TO THE FOUR ASTA SCHOLARSHIP RECIPIENTS If you have media inquiries or require assistance, send us an email 1101 17th Street, NW Suite 700 Washington, DC 20036 USA Tel: 202-331-2460 Fax: 202-463-8998 ASTA: THE VOICE OF THE U.S. SPICE INDUSTRY IN THE GLOBALABOUT ASTAINDUSTRY NEWS & EVENTSASTA PROGRAMS & RESOURCESFOOD SAFETY &TECHNICAL GUIDANCE
Save The Date. Fall ASTA Meeting & Exhibits 2021 October 11-13, 2021 Renaissance Nashville Nashville, TN. 2022 ASTA Annual Meeting and Exhibits April 10-12, 2022ANALYTICAL METHODS
Analytical Methods. The Official Analytical Methods of the American Spice Trade Association provide the industry standard for analytical testing of spices. This 8 1/2 ” x 11″ hard cover, loose leaf binder includes all previous existing ASTA methods, revised and updated, as well new methods. References and statistical data areinserted.
HACCP GUIDE TO SPICES AND SEASONINGS HACCP Guide to Spices and Seasonings HACCP (Hazard Analysis Critical Control Points) is an analytical tool that enables management to introduce and maintain a cost-effective, ongoing food safety program. MEMBERSHIP DIRECTORY Any member company that would like to update custom fields, please contact ASTA at info@astaspice.org or by calling (202) 331-2460. To search member companies, go to Corporate Directory. To search an individual member, go to Individual Directory. To update your profile, go to Manage My ASTA Profile. If you believe your company is a currentASTA SPICE LIST
Now available for download is ASTA’s Spice List, approved by ASTA’s Board of Directors and Government Relations and Advocacy Committee. The ASTA Spice List was updated in 2012 and a new footnote was added in 2016 to note concerns about pink peppercorns SUSAN L. ABBOTT MEMORIAL SCHOLARSHIP Susan L. Abbott Memorial Scholarship Susan L. Abbott served as president of ASTA from 1998 to 2000. To commemorate Susan’s life and work, ASTA and Roy Langhans, her husband, created a scholarship in hermemory.
CLEAN, SAFE, SPICES GUIDANCE DOCUMENT Clean, Safe, Spices Guidance Document. ASTA’s Clean, Safe Spice Guidance has been updated. The 2017 version adds references to the Food Safety Modernization Act (FSMA) and updated information related to FDA’s Reportable Food Registry. WORLD OF HERBS & SPICES MAP World of Herbs & Spices Map. This is a 27.5″x20.4″colorful map depicting travel routes of spice explorers/traders, condensed history of herbs and spices, herbs and spices common names and botanical names, as well as which countries produce herbs and spices and their harvest dates. This is packaged in a tube and ready for framing.($50.00
IDENTIFICATION AND PREVENTION OF ADULTERATION GUIDANCE Identification and Prevention of Adulteration Guidance Document Adulteration is one of the major concerns of the spice industry and this guidance document provides a tool for companies to identify circumstances when adulteration may occur and then take steps toprevent it.
CONGRATULATIONS TO THE FOUR ASTA SCHOLARSHIP RECIPIENTS If you have media inquiries or require assistance, send us an email 1101 17th Street, NW Suite 700 Washington, DC 20036 USA Tel: 202-331-2460 Fax: 202-463-8998 ASTA ONLINE 2021 CROP REPORTS Kerri Goad-Berrios, Vice President Sales, Kalustyan (Moderator) Panel: Juliano Câmara, Managing Director and Founder, Coreimex Charlie Gill, McCormick Global Ingredients Ltd. Nikhil Joseph, VP Sales & Marketing, Nedspice. Kerri Berrios is the Vice President, Sales at Kalustyan Corporation. Kalustyan Corporation has been a global industry leader in ethically and sustainably sourced herbs and MEMBERSHIP DIRECTORY Business to business data search capability – In an effort to enhance business to business interactions among ASTA members and assist members looking for other members to do business with, custom fields include company demographic descriptions (broker, processor, fumigation, storage and transportation, etc.), services offered, certifications, accreditations, and a 50 word company description. CROP REPORTS JULY 2021 If you have media inquiries or require assistance, send us an email 1101 17th Street, NW Suite 700 Washington, DC 20036 USA Tel: 202-331-2460 Fax: 202-463-8998 PROCESSING TREATMENTS Processing Treatments. Spices must be processed to control for microbial hazards in order to be safe for consumption. This page includes information on the regulatory requirements and treatment methods available for spices and dried herbs in the US. Common treatment methods include ethylene oxide, propylene oxide, irradiationand steam.
GOOD AGRICULTURAL PRACTICES GUIDE (GAP GUIDE) If you have media inquiries or require assistance, send us an email 1101 17th Street, NW Suite 700 Washington, DC 20036 USA Tel: 202-331-2460 Fax: 202-463-8998MICROBIAL SAFETY
ASTA’s downloadable white paper on validation provides an overview of essential elements for companies to consider in developing programs to validate the microbial reduction processes they use. This white paper is intended to establish best practices when testing for the presence of Salmonella spp. in seasoning blends and spices. ASTA ONLINE 2021 “SPICE UP ASTA” COOKING DEMONSTRATION AND All participants of ASTA Online 2021 are invited to submit a video and recipe featuring black pepper, chilis, cinnamon, mace, nutmeg, and garlic. All six spices must be used in the recipe, but other spices may be included as well. Contestants may collaborate with others from their companies and/or household. REPORTABLE FOOD REGISTRY The Reportable Food Registry (RFR or the Registry) is an electronic portal for Industry to report when there is reasonable probability that an article of food will cause serious adverse health consequences. The Registry helps the FDA better protect public health by tracking patterns and targeting inspections. The Food and DrugAdministration
CLEANLINESS SPECIFICATIONS Cleanliness Specifications. ASTA’s Cleanliness Specifications were developed to ensure that the spices meet federal regulatory requirements for safety and cleanliness. They were designed to meet or exceed the U.S. Food and Drug Administration’s Defect Action Levels. ASTA’s Food Safety Committee has revised the ASTA CleanlinessSpecifications.
BOARD OF DIRECTORS
If you have media inquiries or require assistance, send us an email 1101 17th Street, NW Suite 700 Washington, DC 20036 USA Tel: 202-331-2460 Fax: 202-463-8998* Member Login
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ADVOCACY 2017
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STRONG ASSOCIATION 2017LATEST NEWS
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ASTA ADVOCATE APRIL 2020 You must be a member of ASTA to view this content. To ...Read More
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ASTA ONLINE WEB SERIES IS IN PROGRESS We hope everyone is healthy and well! We are excited to announce ...Read More
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ASTA COVID-19 RESOURCES AVAILABLE-NEWLY UPDATED ASTA continues to update a resource guide on the Coronavirus disease(COVID-19) with ...
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FYI ASTA MARCH 2018
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ASTA WORKS TO ENSURE THE SUPPLY OF CLEAN, SAFE SPICE, SHAPE PUBLIC POLICY ON BEHALF OF THE GLOBAL INDUSTRY, AND ADVANCE BUSINESS INTERESTS OF ITS MEMBERS. ANNUAL MEETING EVENTSCANCELLED
2020 ASTA ANNUAL MEETING AND EXHIBITSAPRIL 19-21, 2020
HILTON SAN DIEGO BAYFRONTSAN DIEGO, CA
SAVE THE DATE
2021 ASTA ANNUAL MEETING AND EXHIBITSAPRIL 25-28, 2021
RENAISSANCE NASHVILLE HOTELNASHVILLE, TN
OTHER EVENTS
_Register is available _RECORDINGS FOR PAST EVENTS HAVE POSTED!_ _ASTA Online web seriesMay – June 2020
SAVE THE DATE
2020 ASTA REGULATORY WORKSHOPOCTOBER 7-8, 2020
WASHINGTON MARRIOTT WARDMAN PARK > I remember when ASTA was primarily a venue for buyers and > sellers…a great networking venue. ASTA still is a great networking > venue, but it has a new and welcome focus on trade issues, > particularly in the regulatory arena where ASTA has a much greater > presence with regulators than any individual company could ever> have.
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George Todd, Kalsec
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1101 17th Street, NW Suite 700 Washington, DC 20036 USATel: 202-331-2460
Fax: 202-463-8998
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