PHILIPPINE NATIONAL STANDARD  PNS/BAFS ____:2015  
Code of Hygienic Practice for Spices and Dried Aromatic Herbs  
 
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 Foreword  
The Philippine National Standard on the  Code of Hygienic Practice  for Spices and Dried Aromatic 
Herbs  was deve loped in response to the revision  of the  Codex Code of Hygienic Practice for Spices 
and Dried Aromatic Plants (CAC/RCP 42 -1995 ) by the Codex Committee on Food Hygiene.  This 
Code of Hygienic Practice is therefore an adoption of the Codex  Code of Hygienic Practice  for 
Spices and Dried Aromatic He rbs with some modifications to suit the local production practices 
in the Philippines.  
A Technical Working Group (TWG) wa s created through Speci al Order No.  46 Series of 2014  to 
develop the draft Code of Hygienic Practice  for Spices and Dried Aromatic Herbs . The TWG 
represented the relevant agencies of the Department of Agriculture (DA),  the University of the 
Philippines - Los Banos  (UPLB)  and a private sector organization . Public consultations were 
conducted in  Region s 1, 2, 4B, 10, and the National Capital Region (NCR), which represented the 
major hubs of spice  production and trade , notably for ginger and garlic . Comments and 
recommendations were solicited from the relevant government agencies, academe, private 
sector , and non -government organizations.  Therefore, this Code of Hygienic Practice is the final 
output of the public -private sector collaboration between , and among  the TWG , and the relevant 
stakeholders who participated in the public consultations.     
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
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Code of Hygienic Practice for Spices and Dried Aromatic Herbs  
 
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 INTRODUCTION  
Spices and dried aromatic herbs are dried, fragrant, aromatic or pungent, edible plant 
substances, in whole, broken or ground forms. They may include many parts of the plant, such 
as aril, bark, berries, buds, bulbs, leaves, rhizomes, roots, seeds, stigmas , pods, resins, fruits, or 
plant tops. Spices and dried aromatic herbs impart flavor, aroma or color when added to food.  
The production, processing, and packing methods of spices and dried aromatic herbs are very 
diverse. Source plants for spices and drie d aromatic herbs are grown on many types of farms 
and from small farms to large farms. Production for growing source plants for spices and dried 
aromatic herbs are usually done manually. Drying of source plants are performed mechanically 
(for rapid drying)  or naturally (e.g. slower drying under the sun for several days). The 
distribution and processing chain for spices and dried aromatic herbs are also highly complex 
and can span long periods of time , and include a wide range of establishments. Spices and d ried 
aromatic herbs grown on small farms may pass through multiple stages of collection and 
consolidation before reaching a spice processor , packer or a food manufacturer. Dried product 
processing generally involves cleaning (e.g. culling, sorting to remov e debris), grading, 
sometimes soaking, slicing, drying, and on occasion grinding/cracking. Some spices and dried 
aromatic herbs are also treated to mitigate microbiological contamination, typically by steam 
treatment, gas treatment (e.g. ethylene oxide), o r irradiation. Processing and packing/repacking 
may also take place in multiple locations over long periods of time, since spices and dried 
aromatic herbs are prepared for different purposes.  
The safety of spices and dried aromatic herbs products depends o n maintaining good hygienic 
practices along the food chain during primary production, processing, packing, retail, and at the 
point of consumption. Spore -forming bacteria, including pathogens such as Bacillus cereus , 
Clostridium perfringens, and Clostridium botulinum , as well as non -sporeforming vegetative cells 
of microorganisms such as Escherichia coli, Staphylococcus aureus, and Salmonella spp. have 
been found in spices and dried aromatic herbs. There have been a number of outbreaks of 
illness  associated with spice and seasoning consumption, with most being caused by Salmonella  
spp., that have raised concerns regarding the safety of spices and dried aromatic herbs. The 
complex supply chain for spices and dried aromatic herbs makes it difficult to identify the 
points in the food chain where contamination occurs, but evidence has demonstrated that 
contamination can occur throughout the food chain if proper practices are not followed.  
The safety of spices and dried aromatic herbs can also be affect ed by mycotoxin -producing 
molds, e.g. those producing aflatoxin (such as Aspergillus flavus  or Aspergillus parasiticus ) or 
Ochratoxin A  (such as Aspergillus ochraceus, Aspergillus carbonarius , or Penicillium verrucosum ). 
Chemical hazards such as heavy meta ls and pesticides, as well as physical contaminants such as 
stones, glass, wire, extraneous matter and other objectionable material, may also be present in 
spices and dried aromatic herbs.  
 
  
 
  
PHILIPPINE NATIONAL STANDARD  PNS/BAFS ____:2015  
Code of Hygienic Practice for Spices and Dried Aromatic Herbs  
 
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 Section 1  –  OBJECTIVES  
This Code of Hygienic Practice address es Good Agricultural Practices (GAP) and Good 
Manufacturing Practices (GMP) that will help minimize contamination, including 
microbiological, chemical and physical hazards, associated with all stages of the production of 
spices and dried aromatic herbs fro m primary production, processing, packing, retail, and at the 
point of consumption. Particular attention is given to minimizing microbiological hazards. It 
adopts the general hygienic recommendations for the primary production of spices and dried 
aromatic herbs based on  Codex Code of Hygienic Practice for Spices and Dried Aromatic Herbs 
(CAC/RCP 42 -1995 ), which was revised in 2014 . 
 
Section 2  -  SCOPE, USE AND DEFINITION  
2.1  Scope  
This Code applies to spices and dried aromatic herbs - whole, broken, sliced, ground or blended. 
Spices and dried aromatic herbs may include the dried aril (e.g. the mace of nutmeg), bark (e.g. 
cinnamon), berries (e.g. black pepper), buds (e.g. clove), bul bs (e.g. dried garlic, bulb onion and 
shallots), leaves (e.g. dried basil, laurel), rhizomes (e.g. ginger, turmeric), seeds (e.g. mustard), 
stigmas (e.g. saffron), pods (e.g. vanilla), resins (e.g. asafoetida), fruits (e.g. dried chilli) or plant 
tops (e.g . dried chives)  (Annex 1  shows some of the  common  spices and herbs) . It covers the 
minimum requirements of hygiene for pre -harvest, harvesting , and post -harvest practices (e.g. 
curing, bleaching, blanching, cutting, drying, cleaning, grading, packing, transportation and 
storage, including disinfestation and fumigation) , processing establishment, processing 
technology and practices (e.g. grinding, blending, freezing and freeze -drying, treatments to 
reduce the microbiological load) , packaging , and storage  of processed products. For spices and 
aromatic herbs collected from the wild, only the measures for handling and post -harvest 
activities ( i.e. from Section 3.2.3  onward) apply.  
2.2  Use 
This Code follows the format of the Codex Recommended International C ode of Practice - General 
Principles of Food Hygiene  (CAC/RCP 1 -1969, Rev . 4- 2003) and should be used in conjunction 
with it and other applicable codes such as the Code of Hygienic Practice for Fresh Fruits and 
Vegetables  (CAC/RCP 53 -2003), General Standar d for Contaminants and Toxins in Food and Feed  
(CODEX STAN 193 -1995), Philippine National Standard: Code of Good Agricultur al Practices for 
Fruits and Vegetable  (GAP -FV) Farming  (PNS/BAFPS 49:2007/2011 ICS 65.020.20) , and Good 
Agricultural Practices (GAP) for Onion  (BAFPS 108:2013 / ICS 065.020 ).  
This Code is a recommendation for producers, traders, processors and consumers to adhere to, 
as far as possible, taking into account the local conditions while ensuring the safety of their 
products in all circumsta nces. Flexibility in the application of certain requirements of the 
primary production of spices and dried aromatic herbs can be exercised, where necessary, 
provided that the product will be subjected to control measures sufficient to obtain a safe 
product . 
  
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 2.3  Definitions  
For the purpose of this Code, the following terms are operationally defined:  
Disinfest  - to eliminate harmful, threatening, or obnoxious pests, e.g. cigarette beetle . 
Disinfection - the reduction by means of chemical agents and/or physic al methods in the 
number of micro - organisms in the environment to a level that does not compromise food safety 
or suitability . 
Grower/ agricultural worker - any person that undertakes one or more of the following: 
cultivation, harvesting and packing of spices and herbs.  
Microbial reduction treatment - process applied to spices and dried aromatic herbs to 
eliminate or reduce microbiological contaminants to an acceptable level.  
Sanitation - means measures necessary for improving and protecting health and wel l-being of 
the people. Sanitation is any system that promotes proper disposal of human and animal 
wastes, proper use of toilet and avoiding open space defecation.  
 
Spices and dried aromatic herbs - dried components or mixtures of dried plants used in foods  
for flavoring, coloring, and imparting aroma. This term equally applies to whole, broken, sliced, 
ground and blended forms.  
Source plant - plant (non -dried) from which the spice or dried aromatic herb is derived.  
 
Section  3 -  PRIMARY PRODUCTION  
3.1  Environmental Hygiene  
Source plants for spices and dried aromatic herbs should be protected, to the extent practicable, 
from contamination by human, animal, domestic, industrial and agricultural wastes, which may 
be present at levels likely to be a risk to  health. Adequate precautions should be taken to ensure 
that these wastes are disposed of in a manner that will not contaminate plants and constitute a 
health hazard to consumers.  
3.1.1  Location and Sites of Spices and Herbs Production  
The following shou ld be considered in the location and sites of production for spices and herbs:  
 Slope and potential for run -off from nearby fields ; 
 Flood risks as well as hydrological features of nearby sites in relation to the production 
site; and  
 Proximity to high risk production sites (animal production facilities, hazardous waste 
sites and waste treatment facilities) . 
When the environmental assessment of the site of production identifies a potential food safety 
risk, measures should be implemented to prevent or minimiz e contamination of source plants 
for spices and dried aromatic herbs at the production site.   
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 3.1.2  Wild and Domestic Animals and Human Activity  
Many wild and domestic animals are potential carriers of foodborne pathogens. Domestic and 
wild animals , and hu man activity present a risk from direct contamination of the spices and 
dried aromatic herbs and soil , as well as from contamination of surface water sources and other 
inputs. The following should be considered:  
 Domestic and wild animals should be excluded  from production and handling areas, to 
the extent possible, using appropriate control methods. Methods selected should comply 
with local, regional, and national environmental and animal protection regulations;  
 If animals are used in the harvest of source plants for spices and dried aromatic herbs, 
care should be taken to ensure that the animals do not become a source of 
contamination, e.g. by animal feces;  
 Minimize standing water in fields;  
 Restrict access by animals to water sources (based on local ordina nces for public 
irrigation systems);  
 Keep production sites and handling areas free of waste and clutter;  and 
 Evaluate for evidence of  the presence of wildlife or domestic animal activity (e.g., 
presence of animal feces, hairs, large areas of animal tracks,  burrowing or decomposing 
remains) . If there is evidence of such activity, the growers/ agricultural workers should 
evaluate the risk whether the affected parcel of spices and dried aromatic herbs 
production should still be harvested. Seek technical assista nce from the competent 
authorities if necessary.  
3.2. Hygienic Production of Spices and Dried Aromatic Herbs  
Source plants for spices and dried aromatic herbs should be grown, harvested and cleaned of 
extraneous matter in accordance with Good Agricultural Practices and Code of Hygienic Practice 
for Fresh Fruits and Vegetables  (CAC/RCP 53 -2003) and regulations set by the competent 
authorities . 
Arrangements for the disposal of domestic and industrial wastes in areas from which raw 
materials are derived should  be acceptable to the competent authorities.  
3.2.1  Agricultural Input Requirements  
Refer to the Code of Hygienic Practice for Fresh Fruits and Vegetables (CAC/RCP 53 -2003).  
3.2.1.1  Water for Primary Production  
Only clean water should be used for spices and aromatic herbs production. Sources of water 
should be identified. Growers/ agricultural workers should seek assistance of competent 
authorities  (e.g. from Local Government Unit or LGU)  to assess and manage the microbiological 
risk of contamination of th e water source , which are as follows:   
 Assess the microbiological quality of the sources of water used on the farm for the 
presence of foodborne pathogens.  This should include a documented check detailing the 
potential for microbiological contamination fr om all possible human and/or animal 
feces sources of contamination (e.g. from animals, human habitation, leaks from sanitary  
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 facilities on field, sewage treatment, manure and composting operations) and the 
water’s suitability for its intended use. When con tamination sources of the water are 
identified, corrective actions should be taken to minimize the risk of contamination. The 
effectiveness of corrective actions should be verified ; 
 Identify and implement corrective actions to prevent and minimize contamin ation such 
as, fencing to prevent large animal contact, proper maintenance of wells, filtering water, 
not stirring the sediment when drawing water, building settling or holding ponds, and 
use of water treatment facilities. If water treatment is needed, con sult with water safety 
experts ;  
 Determine if microbiological and chemical testing should be done by local authorities 
such as the LGU,  and the Bureau of Soils and Water Management (BSWM) to evaluate 
the suitability of water for each intended use. Analytical testing may be necessary after a 
change in irrigation water source, flooding, or a heavy rainfall when water is at a higher 
risk of contamination. If testing is conducted the following should be documented ; 
 What tests need to be performed, (e.g. , which foodborne pathogens and/or 
sanitary indicators),  
 Which parameters should be noted (e.g., temperature of water sample, water 
source location, and/or weather description),  
 How often tests should be conducted,  
 What the test outcomes indicate, and  
 How tests will be used to define corrective actions.  
 Determine the frequency of water testing depending on the source of the irrigation 
water (less for adequately maintained deep wells, more for surface waters) and the risk 
of environmental contamination, including intermittent or temporary contamination 
(e.g., heavy rain, flooding, etc.) ; 
 If water testing is limited to non - pathogenic indicators (such as coliforms, Aerobic Plate 
Count or APC, etc.), frequent water tests may be useful to establish the basel ine water 
quality so that subsequent changes in the levels of contamination can be identified ; and  
 If the water source is found to have unacceptable levels of indicator organisms (such as 
E. coli ) or is contaminated with foodborne pathogens, corrective act ions should be taken 
to ensure that the water is suitable for its intended use. Testing frequency should be 
increased until consecutive results are within the acceptable range.  
Reassessment of the potential for microbiological contamination is necessary wh en events or 
other conditions indicate that water quality may have changed.  
3.2.1.2  Manure, Bio -solids and other Natural Fertilizers  
Refer to the Code of Hygienic Practice for Fresh Fruits and Vegetables (CAC/RCP 53 -2003).  
3.2.1.3  Soil 
Refer to the Code of Hygienic Practice for Fresh Fruits and Vegetables (CAC/RCP 53 -2003).  
 
  
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 3.2.1.4  Agricultural Chemicals  
Refer to the Code of Hygienic Practice for Fresh Fruits and Vegetables  (CAC/RCP 53 -2003). Bio -
control agents and cultural management practices to manage pest and diseases are preferred. If 
growers/ agricultural workers are to use commercial agricultural chemicals , only chemicals 
registered at the Fertilizer and Pesticide Auth ority (FPA) should be used , and according to the 
procedures authorized by the competent authorities. Soil fungicides may be used on seedbeds 
or fields if necessary to reduce the amount of spores of mycotoxin -producing molds. If 
appropriate, for preventive purposes, fungicides may be used on source plants (e.g. fruits) to 
avoid the introduction of mycotoxin -producing molds  and cause deterioration . 
3.2.2  Personnel Health, Hygiene and Sanitary Facilities  
Refer to the Code of Hygienic Practice for Fresh Fruits  and Vegetables (CAC/RCP 53 -2003). In 
addition, the following should be considered:  
 Where appropriate, each business engaged in primary production operations should 
have written procedures that relate to health, hygiene and sanitary facilities. The 
written  procedures should address worker training, facilities and supplies to enable 
growers/agricultural workers to practice proper hygiene, and company policies relating 
to expectations for worker hygiene as well as illness reporting ; 
 All growers/agricultural w orkers should properly wash their hands using soap and 
clean running water, followed by thorough drying, before handling source plants or 
dried spices and aromatic herbs, particularly during harvesting and post -harvest 
handling. If running clean water is n ot available, an acceptable alternative hand washing 
method should be agreed to by the relevant competent authority. Growers/agricultural 
workers should be trained in proper techniques for hand washing and drying ; and   
 Non -essential persons, casual visitor s, and to the extent possible, young children, should 
not be allowed from entering the harvest area , as they may present an increased risk of 
contamination. When such persons are present, care should be taken to ensure they do 
not become a source of contam ination.  
3.2.2.1  Personnel Hygiene and Sanitary Facilities  
The following should be considered:  
 Provide areas away from the field and packing area for taking breaks and meals. These 
areas should provide access to clean toilet and hand -washing facilities ; 
 Sanitary facilities should be readily accessible to the work area, encouraging their use 
and prohibit the growers/agricultural workers to relieve themselves in the field or in 
the production site ; 
 Prohibit the growers/agricultural workers to do the follow ing: disposal of waste, eating, 
smoking, spitting and any activity that will introduce contamination ; 
 Sanitary facilities should be present in sufficient number in relation to the number of 
workers  (refer to  the Code of San itation of the Philippines ); 
 
  
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  Portable sanitary facilities should not be located or cleaned in cultivation areas or near 
irrigation water sources or conveyance systems. Growers/agricultural workers should 
identify the areas where it is safe to put portable facilities. Sanitary faciliti es should 
include clean running water, soap, toilet paper or equivalent, single use paper towels or 
equivalent. Multiple use cloth drying towels should not be used. Hand sanitizers should 
not replace hand washing and should only be used only after hands ha ve been washed ; 
and 
 If clean running water is not available, an acceptable alternative hand washing method 
should be recommended by the relevant competent authority.  
When necessary, consult competent authorities with regards to personnel hygiene and 
sanita tion  
3.2.2.2     Health Status  
The following should be considered:  
 Growers/ agricultural workers should be encouraged  (with appropriate incentives, if 
feasible)  to note and report symptoms of diarrheal or food -transmissible, communicable 
diseases. Reassign growers/agricultural workers, as appropriate ; and  
 Medical examination of growers/agricultural workers should be carried out if clinically 
or epidemiologically indicated.  
 
3.2.2.3  Person nel Cleanliness  
Refer to the Code of Hygienic Practice for Fresh Fruits and Vegetables (CAC/RCP 53 -2003).  
When growers/agricultural workers are permitted to continue working  with cuts and wound  
covered by waterproof  dressings , they should wear clean gloves  or protective clothing to cover 
bandages hereby providing a second barrier between them and the source plants . Otherwise, 
reassign the concerned growers/agricultural workers to another working area where  there is 
no direct  handl ing of the product.  
3.3     Handling, Storage and Transport  
Each source plant should be harvested using a method suitable for the plant part to be 
harvested in order to minimize damage and the introduction of contaminants. Plant matter that 
is damaged or other plant waste material should be disposed of properly  (e.g. using pit)  and 
removed from the growing/harvesting area in order to minimize the potential for it to serve as 
a source of mycotoxin -producing molds. Where applicable, only the amount that can be 
processed in a timely manner should be picked in order to minimize growth of mycotoxin -
producing molds prior to processing. When the amount harvested exceeds processing 
capabilities, the excess should be stored under appropriate conditions.  
 
 
  
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 3.3.1        Prevention of Cross -Contamination  
Specific control methods should be implemented to minimize the risk of cross -contamination 
from microorganisms associated with harvesting methods. The following should be considered:  
 Where appropriate, the soil under t he plant should be covered with a clean sheet of 
plastic or clean plant material such as straw during picking/harvest to avoid 
contamination by dirt or plant matter that has fallen prior to harvesting. Plastic that will 
be re -used should be easy to clean a nd disinfected. Plant material should be used only 
once ; and  
 Source plant material that has fallen to the ground should be disposed of properly if it 
cannot be made safe by further processing.  
3.3.2        Storage and Transport from the Growing/Harvest Are a to the Packing Establishment  
The containers and conveyances for transporting the source plant material or spices and dried 
aromatic herbs from the place of production to storage for processing should be cleaned and 
disinfested, as appropriate, before loading. Products should be protected, where practicable, 
against outdoor conditions when transported.  
Prevent field debris from entering packing and storage facilities by cleaning the outside of 
harvest bins and requiring workers to wear clean clothes in those areas.  
Spices and dried aromatic herbs should be kept in areas where contact with water or moisture 
is minimized.  
Spices and dried aromatic herbs should be stored on raised platforms or hung under a non -
leaking roof in a cool dry place. The storage location should prevent access, to the extent 
practicable, by rodents and birds or other animals and should be isolated from areas of 
excess ive human or equipment traffic.  
3.3.3    Drying  
3.3.3.1  Natural Drying  
Refer to the Code of Practice for the Reduct ion of Contamination of Food with Polycyclic Aromatic 
Hydrocarbons  (PAH ) from Smoking and Direct Drying Processes  (CAC/RCP 68 -2009) with regard 
to the location of the drying area.  
Plants or parts of plants used for the preparation of spices and aromatic he rbs may be dried 
naturally, e.g. air -dried, provided adequate measures are taken to prevent contamination of the 
raw material during the process. The drying time depends on the material, environmental 
conditions surrounding the product, i.e. temperature, r elative humidity, and air velocity.  
If dried naturally, plants or parts of plants should be dried on clean, elevated racks, clean 
concrete floors, or clean mats or tarpaulins or by hanging under a non -leaking roof and not on 
the bare ground or in direct co ntact with the soil. Pathways should be made in the drying area 
to prevent anyone from walking on the crop. The drying plant material should be turned 
frequently to limit mold growth.   
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 Concrete floors or slabs poured specifically for drying source plants sh ould be subject to an 
appropriate cleaning program and sanitation program and where appropriate, disinfection. 
New concrete slabs should be used for drying only when it is absolutely certain that the new 
concrete is well -cured and free of excess water. A s uitable cover spread over the entire new 
concrete slabs can be used as a moisture barrier . However, the sheet should be completely flat 
to prevent the pooling of water. Suitable precautions should be taken, where practicable, to 
protect the spices and dried aromatic herbs from contamination and damage .  
3.3.3.2  Mechanical Drying (see Section 5.2.2.1 ). 
3.3.4  Packing in the Growing/Harvest A rea 
Packing activities can occur in the growing/harvest area. Such packing operations should 
include the same sani tary practices, where practical, as packing spices and dried aromatic herbs 
in establishments or modified as needed to minimize risks. To prevent germination and growth 
of spores, the products must be dried to a safe moisture level prior to packing.  
When p acking spices and dried aromatic herbs in the growing/harvesting area for transport, 
storage, or for further sale, clean bags should be used to prevent the potential for 
microbiological, physical and chemical contaminations. When bags are marked, food -grad e ink 
should be used to minimize the potential for contamination with ink. When bags have an open 
structure, such as jute bags, the bag should not be marked when filled with spices and dried 
aromatic herbs to prevent liquid ink from contaminating the conte nts and increasing the 
moisture in the spices and dried aromatic herbs. It is recommended that paper tags be used 
instead of liquid ink for marking.  
Proper disposal of discarded plant material (e.g. separation, composting) should be done on a 
regular basis  in order to avoid accumulation that would promote the presence of pests.  
3.4  Cleaning, Maintenance and Personn el Hygiene at Primary Production  
Refer to the Code of Hygienic Practice for Fresh Fruits and Vegetables  (CAC/RCP 53 -2003).  
3.4.1  Cleaning P rograms  
The following should be considered:  
 Harvesting equipment, including knives, pruners, machetes, bolos that come into direct 
contact with source plants for spices and dried aromatic herbs should be cleaned at least 
daily or as the situation warrants and, when necessary, they should be disinfected ; 
 Clean water should be used to clean all equipment directly contacting spices and dried 
aromatic herbs, including farm machinery, harvesting and transportation equipment, 
containers and knives ; and  
 Equipment should be allowed to dry before use.  
3.4.2  Cleaning Procedures and M ethods  
Cleaning and disinfection programs should not be carried out in a location where the rinse 
water might contaminate source plant material used for spices and dried aromatic herbs.   
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 Section 4 - ESTABLISHMENT: DESIGN AND FACILITIES  
4.2 Premises and rooms  
Where practicable, buildings and facilities should be designed to provide separation, by 
partition, location or other effective means, between operations that could result in cross 
contamination. They should be designed to facilitate hygienic operations according to the one -
way flow direction, without backtracking, from the arrival of the raw materials at the premises 
to the finished product, and should provide for appropriate temperatu re conditions for the 
process and the product.  
The application of appropriate hygienic design standards to building design and layout is 
essential to ensure that contaminants are not introduced into the product. Hygienic design 
should ensure that if a path ogen such as Salmonella  spp. is introduced, it does not become 
established in specific areas that can serve as a source of contamination of the product. 
Premises and rooms used for spices and dried aromatic herbs should be physically separated 
from wet pro cessing areas and designed such that they can be cleaned routinely with little or no 
water. When wet cleaning is required, premises and rooms should be thoroughly dried before 
introducing spices and dried aromatic herbs again.  
Since limiting water is the primary means to control microbial growth from pathogens (such as 
Salmonella  spp. or mycotoxin -producing molds ) in establishments processing and packing 
spices and dried aromatic herbs, premises and rooms should be designed to e xclude moisture 
from the environment. In general, areas in which spices and dried aromatic herbs are handled 
should not have drains. However, if drains are present, the surrounding floor should be 
properly sloped for effective drainage and kept dry under n ormal conditions.  
Procedures should be established to inspect the integrity of the establishment (e.g. for roof 
leaks); and such problems should be corrected as soon as they are detected.  
Proper ventilation should be in place to correctly manage temperatur e, humidity and dust in the 
establishment. Calibrated electronic sensors may be used to monitor temperature and humidity. 
In addition, airflow in the establishment should provide for higher air pressures in the 
packaging areas and lower air pressures in ro oms where incoming materials are handled. 
Exhaust vents should be hygienically designed to prevent the formation and accumulation of 
condensation around the vent exit and to prevent water from re -entering the establishment. 
Exhaust ducts should be cleaned on a regular basis and should be designed to prevent reverse 
airflow.  
Premises and rooms should be designed with a means of dust control, since spices and dried 
aromatic herbs are likely to generate particulate matter that can be carried to other parts of the 
room or premises by air currents.  
Infrastructure such as pipes, overhead structures and platforms should be designed to minimize 
the accumulation of dust and dry material, especially when they are directly above exposed 
spices and dried aromatic herbs.  
Construction and major maintenance activities can dislodge microorganisms from harborage 
sites where they have become established and lead to widespread contamination of the  
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 establishment. Because some microorganisms , such as Salmonella  spp. , can survive in dry 
environments for long periods of time, construction activities may release these 
microorganisms from hidden harborage sites. Preventative measures such as temporary 
isolation of the construction or maintenance sites, rerouting of employee and equipm ent traffic, 
proper handling of construction material entry and waste material egress, maintaining negative 
pressure in the work site, and other appropriate measures should be implemented during 
construction and maintenance.  
4.3 Equipment  
Equipment should be designed to facilitate cleaning and disinfection with little or no water and, 
when wet cleaning is required, to allow thorough drying before reusing the equipment for 
spices and dried aromatic herbs. Alternatively , the design should allow disassembly su ch that 
parts can be taken to a room designed for wet cleaning and disinfection, when applicable. The 
equipment design should be as simple as possible, with minimal number of parts and with all 
parts and assemblies easily accessible and/or removable for in spection and cleaning. 
Equipment should not have pits, cracks, corrosion, crevices, recesses, open seams, gaps, lap 
seams, protruding ledges, inside threads, bolt rivets, or dead ends.  
All equipment should be properly monitored, maintained, safe and are in  good operating 
conditions to ensure excellent quality of the product. Hollow areas of equipment as well as 
cracks and crevices should be eliminated whenever possible or permanently sealed. Items such 
as bolts, studs, mounting plates and brackets should be  continuously welded to the surface and 
not attached via drilled and tapped holes. Welds should be ground and polished smooth.  
Push buttons, valve handles, switches and touch screens should be designed to ensure that 
product and other residues (including l iquid) do not penetrate or accumulate in or on the 
enclosure or interface.  
Equipment should be installed so as to allow access for cleaning and to minimize transfer of 
dust particles to other pieces of equipment or to the environment.  
The risk of contamina tion from equipment should be assessed and controlled. Wherever 
possible, lifts, utensils, and maintenance tools for the finished product and packaging areas 
should be different from those used in the “raw” material area (e.g. prior to the microbial 
reduct ion treatment).  
4.4  Facilities  
4.4.8   Storage  
Spices and dried aromatic herbs are susceptible to mold contamination and/or growth if 
storage conditions are not appropriate. Spices and dried aromatic herbs should be stored in an 
environment with humidity that does not result in product moisture that can support the 
growth of molds.   
 
  
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 Section 5 –  CONTROL OF OPERATIONS  
5.1  Control of Food H azards  
Measures should be taken at each step in the food chain to minimize the potential for 
contamination of spices and dried aromatic herbs by microbi ological pathogens (i ncluding 
mycotoxin -producing mo lds), chemical contaminants, excreta, rodent hair, insect fragments and 
other foreign materials.  
Depending on the activities , it may be useful to separate the establishment into areas or zones, 
such as the raw material (pre -processing) area and the post -processing area, with stricter 
controls in areas post -processing where a microbial reduction treatment has been delivered 
and i n the areas where product is being packaged.  
Traffic patterns should be established with respect to movement of personnel and materials 
(e.g. ingredients used in dry -mixing, packaging materials, pieces of equipment, carts and 
cleaning tools) according to t he one -way flow direction, without backtracking, with 
partitioning/separation of operations in order to minimize tracking of materials from other 
areas, e.g. the raw material area to the finished product area, in order to prevent cross - 
contamination.  
Shou ld the spices and dried aromatic herbs become contaminated with a pathogen , such as 
Salmonella  spp., the pathogen can become established in a specific area. If the harborage  site 
becomes wet, the pathogen can grow to large numbers and the harborage  site ca n serve as a 
source of contamination to other places in the establishment, including food contact surfaces 
and products exposed to the environment. Therefore, potential harborage  sites should be 
identified and kept as dry as possible.  
In the case of an unu sual event, such as a roof leak or a faulty sprinkler that introduces water 
into the dry production or packaging environment, production should be stopped. The leak 
should be fixed, and the area cleaned, disinfected and dried before production resumes. 
Products affected from the unusual event should be evaluated based on risk and, where 
appropriate, properly treated. Products that are irreparably damaged should be disposed 
immediately from the food chain.  
5.2  Key Aspects of Hygiene Control S ystems  
5.2.1  Specific Process  Steps  
5.2.1 .1 Mechanical Drying  
Plants or parts of plants used for the preparation of spices and dried aromatic herbs may be 
dried mechanically (e.g. forced air drying), provided adequate measures are taken to prevent 
contamination of the ra w material during the process. To prevent the growth of 
microorganisms, es pecially mycotoxin -producing mo lds, a safe moisture level should be 
achieved as rapidly as possible  (please see Annex 2 ). 
Mechanical drying methods should be used instead of natural (open) air-drying , where possible, 
to limit exposure of spices and dried aromatic herbs to environmental contamina nts and to 
prevent growth of mo lds. If hot air drying is used, the air should be f ree of contaminants and  
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 precautions should be made to prevent combustion gases from contacting the plant material or 
stored plant material in the area.  
Drying time should be reduced as much as possible by using optimal drying conditions to avoid 
fungal gro wth and toxin production. The thickness layer of the drying source plant should be 
considered in order to consistently achieve a safe moisture level.  
5.2.1 .2.  Cleaning of Spices and Dried Aromatic H erbs  
Spices and dried aromatic herbs should be cleaned pr operly (e.g. culled and sorted) to remove 
physical hazards (such as the presence of animal and plant debris, metal and other foreign 
material) through manual sorting or the use of detectors, such as metal detectors. Raw 
materials should be trimmed to r emov e any damaged, rotten or mo ldy material.  
Debris from culling and sorting should be periodically collected and stored away from the 
drying, processing and packaging areas to avoid cross -contamination and attracting pests.  
5.2.1 .3  Microbial Reduction Treatments  
In order to control microbiological contamination, appropriate methods of treatment may be 
used in accordance with the regulations set by the competent authority. When necessary to 
reduce risk, spices and dried aromatic herbs should be treated w ith a validated microbial 
reduction treatment prior to reaching the consumer in order to inactivate pathogens such as 
Salmonella  spp. For additional information on validation, refer to the Guidelines for the 
Validation of Food Safety Control Measures  (CAC/ GL 69 -2008). Commonly used methods involve 
the application of steam, fumigation or radiation. Where spices and dried aromatic herbs are 
irradiated, refer to the Code of Practice for Radiation Processing of Food  (CAC/RCP 19 -1979) and 
the General Standard fo r Irradiated Foods  (CODEX STAN 106 -1983).  
Factors that should be controlled when using steam include exposure time and temperature. 
The process should ensure that all of the product s achieve the desired temperature for the full 
length of time required. A drying step may be necessary to remove added moisture.  
Factors that should be controlled when using irradiation include radiation dose and the size and 
shape of the package, as well as the penetrability of the packaging material to the type of 
radiation us ed. The process should e nsure that all of the products are  exposed to the minimum 
dose of radiation needed to provide the intended effect.  
Factors that should be controlled when using fumigation treatments such as ethylene oxide or 
propylene oxide include chemical concentration, exposure time, vacuum and/or pressure, 
density of the product, and gas permeability of the packaging material. The process should 
ensure that all of the products are  directly exposed to the gas for the full length of time required.  
 
 
 
  
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 For pathogen inactivation treatments the adequacy of the selected control measure (thermal or 
non-thermal) and associated critical limits for processing should be determined, considering 
the increased heat resistance reported for Salmonella  spp. at low  water activities , and the 
increased resistance of spores to most microbial reduction treatments. In some cases, studies 
may be needed to support validation. Once the lethality of the process is validated by scientific 
data, the establishment should period ically verify that the process continues to meet the critical 
limits during operation , and the process crite ria intended to achieve microbi cidal effects in the 
establishment.  
5.2.2   Microbiological and other S pecifications  
Refer to the General Principles o f Food Hygiene  (CAC/RCP 1 -1969)  and the Principles  and 
Guidelines for the Establishment and Application of Microbiological Criteria Related to Foods  
(CAC/GL 21 -1997).  
Where appropriate, specifications for pathogenic and toxigenic microorganisms, chemical 
residues, foreign material s, and decomposition should be established that take into account 
subsequent processing steps, the end use of the spice or dried aromatic herb and the conditions 
under which the product was produced.  
When tested by appropriate met hods of sampling and examination, the products should:  
(a) Be free from pathogenic and toxigenic microorganisms in levels that may present a risk to 
health and should comply with the provisions for food additives;  
(b) Not contain any substances originating  from microorganisms, particularly mycotoxins, in 
amounts that exceed the tolerances or criteria established by the Codex Alimentarius 
Commission or, where these do not exist, by the competent authority;  
(c) Not contain levels of contaminants due to insect , bird or rodent contamination that indicate 
that spices and dried aromatic herbs have been prepared, packed or held under unsanitary 
conditions;  
(d) Not contain chemical residues resulting from the treatment of spices and dried aromatic 
herbs in excess of  levels established by the Codex Alimentarius Commission or, where these do 
not exist, by the competent authority;  and 
(e) Comply with the provisions for contaminants, and with maximum levels for pesticide 
residues established by the Codex Alimentarius Com mission or, where these do not exist, by the 
competent authority.  
In view of the limitations of end -product testing, food safety should be assured through the 
design of an  appropriate food safety control system and by verification of the implementation of 
the system and the effectiveness of the control measures e.g . through appropriate quality 
assurance or quality control auditing methods.  
Microbiological testing of an environment, process and specific product lot should be performed 
to evaluate and validat e the safety and effectiveness of cleaning practices, methodology and 
sampling plan.   
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 Verification activities may include, as necessary, appropriate environmental and/or product 
testing. When monitoring control measures and verification results demonstrate deviations, 
appropriate corrective action should be taken and the finished product should not be released 
until it is shown that it complies with appropriate specifications.  
5.2.3   Microbiological Cross -Contamination  
Effective measures should be taken to prevent cross -contamination of uncontaminated spices 
and dried aromatic herbs by direct or indirect contact with potentially contaminated material at 
all stages of the processing. Raw products that may present a potent ial hazard should be 
processed in separate rooms, or in areas physically separate from those where end products  are 
being prepared. Spices and dried aromatic herbs that have undergone a microbial reduction 
treatment should be processed and stored separatel y from untreated spices and dried aromatic 
herbs. Equipment should not be used for both treated and untreated products without adequate 
cleaning and disinfection before use with treated products.  
Persons handling raw materials or semi -processed products ca pable of contaminating the end -
product should not come into contact with any end -product unless and until they discard all 
protective clothing worn during the handling of the material at earlier stages of the processing 
and have changed into clean protecti ve clothing. Hands should be washed and disinfected 
thoroughly before handling products at different stages of processing.  
5.2.4   Physical and Chemical C ontamination  
Appropriate machines should be used to remove physical hazards , such as pebbles or heavier  
stones. To separate foreign matter from the product, air tables or gravity separators can be used 
for particles of the same size and different density. Sieves of different diameters may be used to 
obtain the size required for each product , and to remove f oreign matter.  
Regardless of the type of separator used, the following parameters should be considered: size of 
particles, density, weight and size, air speed, inclination of the sieve plate, vibration, etc. for the 
highest effectiveness of the procedure.  
Magnets/metal detectors should be used to detect and separate ferrous from non -
ferrous/metallic matter. For good extraction, magnets should be as close as possible to the 
metals to be extracted. Magnets work more efficiently when product flows freely. If n eeded, 
more than one magnet should be placed in the line. Magnets should be cleaned frequently. 
Equipment should be designed in such a way as to prevent metals extracted by magnets from 
being swept by the flow of product. Spices and dried aromatic herbs sh ould be arranged in a 
fine layer to facilitate this operation.  
In all cases, particles identified by the metal detector should be removed and records kept of 
how much , and what type of foreign matter was collected and when it was cleaned. This data 
should be used in determining how the metals or foreign matter got there in order to implement 
appropriate corrective measures.  
 
  
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 5.3  Incoming Material R equirements  
Spices and dried aromatic herbs or their source plants should not be accepted by the 
establishmen t if they are known to contain contaminants which will not be reduced to 
acceptable levels by normal processing procedures, sorting or preparation. Precautions should 
be taken to minimize the potential for contamination of the establishment and other produ cts 
from incoming materials that may be contaminated. Plants, parts of plants, spices and dried 
aromatic herbs suspected of being cont aminated with animal or human f ecal material should be  
rejected for human consumption. Special precautions should be taken  to reject spices and dried 
aromatic herbs sho wing signs of pest damage or mo ld growth because of the potential for them 
to contain mycotoxins such as aflatoxin  and ochratoxin.  
Raw materials should be inspected and sorted prior to processing (foreign matter, odo r and 
appearance,  visible mo ld contamination) . Laboratory tests, e.g. for mo lds or pathogens such as 
Salmonella  spp. , should be conducted when necessary.  
Spices and dried aromatic herbs and blends of these are often manufactured without a step t hat 
would inactivate pathogens. Spices and dried aromatic herbs should be obtained from approved 
suppliers  of the processor . An approved supplier is one that can provide a high degree of 
assurance that appropriate controls in accordance with this Code have  been implemented to 
minimize the possibility that chemical, physical and microbiological contamination s occur in the 
ingredient. Because of the diversity of production practices for spices and dried aromatic herbs, 
it is important to understand the contro ls in place for production of the incoming material. 
When the control measures used to produce the spices and dried aromatic herbs are not known, 
verification activities such as inspection and testing should be increased.  
Consideration should be given to a  program for testing spices and dried aromatic herbs to be 
used without a lethality  (or kill)  step , such as heating,  for relevant pathogens, e.g. Salmonella  
spp. Spices and dried aromatic herbs in which Salmonella  spp.  is detected should not be used 
unless  they are subjected to an effective microbial reduction treatment.  
5.4  Packaging  
Non -porous , food grade bags/containers should be used to protect the spices and dried 
aromatic herbs from contamination and the introduction of moisture, insects and rodents.  In 
particular, the reabsorption of ambient moisture in humid tropical climates should be 
prevented. Contamination should be prevented by the use of liners where appropriate. It is 
recommended that new bags or containers be used for food contact packaging.  If reusable 
containers are used, they should be properly cleaned and disinfected before use. All 
bags/containers should be in good condition and particular attention paid to t he potential for 
loose bag fiber s that can become potential contaminants. Second ary containment 
bags/containers providing additional protection can be reused but should not have been 
previously used to hold non -food materials such as chemicals or animal feed.  
 
  
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 Spices and dried  aromatic herbs, e.g. dried chi li peppers, should not be s prayed with water to 
prevent breakage during packing. This may result in growth of mo lds and microbial pathogens, 
if present.  
Finished products may be packed in gas tight containers preferably under inert gases like 
nitrogen or under vacuum  in order to ret ard possible mo ld growth.  
5.5  Water  
The presence of water in the food processing environment, even in very small amounts for 
short, sporadic time periods, may allow microorganisms, i ncluding mycotoxin -producing molds  
such as Aspergillus spp.  and bacterial  pathogens such as Salmonella  spp., to grow in the 
environment. At times, moisture is obvious in the form of water droplets or puddles , or it may 
be from sporadic sources such as roof leaks. Other sources of moisture may be less visually 
apparent, including high relative humidity or moisture accumulating inside of equipment. Care 
should be taken to identify and eliminate such sources of w ater in the environment to prevent 
the development of harborage  sites that can become a source of product contamination.  
5.6  Documentation and R ecords  
Refer to the Code of Hygienic Practice for Fresh Fruits and Vegetables  (CAC/RCP 53 -2003).  
Where practica ble, a written food safety control plan that includes a description of each of the 
hazards identified in the hazard analysis process, as well as the control measures that will be 
implemented to address each hazard, should be prepared by food business opera tors. The 
description should include the following:  
 Evaluation of the production site  
 Water and distribution system  
 Manure use and composting procedures  
 Personnel illness reporting policy  
 Sanitation procedures  
 Training programs  
The following are examples of the types of records that should be retained:  
 Microbiological testing results and trends analysis  
 Water monitoring and test results  
 Manure composting records  
 Records of plant protection products used (e.g. biocontrol agents or BCA, pesticides, 
fungicides, herbicides)  
 Health records  
 Employee training records  
 Pest control records  
 Cleaning and sanitation reports  
 Equipment monitoring and maintenance records (e.g. calibration)  
 Inspection/audit records  
 Corrective action reports  
 Volume  and quality of harvest production   
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  Market of the product  
 Profile of farm/ field  
5.7 Traceability/Product Tracing and Recall P rocedures  
Records should identify the source (or lot number) of incoming raw materials and link the 
source or lot to the lots of outgoing products to facilitate traceability/product tracing. Reference 
should also be made to Principles for Traceability/Product Tracing as a Tool Within a Food 
Inspection and Certification System  (CAC/GL 60 -2006).  
 
Section 6 - ESTABLISHMENT: MAI NTENANCE AND SANITATION  
6.1  Maintenance and C leaning  
Dust accumulation from product in establishments (i.e. on walls, ceilings, conveyor belts, lids 
and walls of batch tanks or mixing tanks, and the bottom of a bucket elevator) should be 
removed in a timely fashion through routine housekeeping. This is particularly important for 
products that are hygroscopic or in environments of high humidity leading to moisture 
absorption and localized condensation.  
6.2  Cleaning P rogram s 
A cleaning and disinfection schedule should be established to ensure that all areas of the 
establishment are appropriately cleaned and that special attention is given to critical areas 
including equipment and materials. The air handling system should be included in the cleaning 
and d isinfection schedule. The cleaning and disinfection schedule should describe whether to 
use wet or dry cleaning. The presence of water in the dry processing environment can result 
from improper use of water during cleaning.  
Dry cleaning is the preferred me ans of cleaning establishments handling spices and dried 
aromatic herbs, since the use of water can enhance the probability of contamination from 
pathogens such as Salmonella  spp. Dry cleaning should collect, remove , and dispose of residues 
without redistr ibuting them or cross contaminating the environment. Dry cleaning involves the 
use of tools such as vacuum cleaners, brooms, and brushes. Brooms, brushes and vacuum 
cleaners should be dedicated to specific areas to minimize cross -contamination. By dedicati ng 
individual vacuum cleaners to specific areas, vacuumed material can be tested as part of an 
environmental monitoring program.  
Compressed air should generally not be used for dry cleaning except in special situations (e.g. to 
dislodge dust from inaccessi ble points). Moreover, if and when compressed air is used, it should 
be dried and filtered to exclude microorganisms and moisture prior to use.  
Dry cleaning is especially important in older establishments in which, in spite of regular 
maintenance, there ma y be a potential for the presence of cracks or other harborage  sites that 
may be difficult to eliminate. Even if residues of spices and dried aromatic herbs enter such a 
site, potential problems can be minimized if the residues and the sites are dry and ke pt dry. 
Once water ente rs the harborage  site, microbiologica l growth can occur and the potential risk of 
contamination to the environment and eventually to the product is increased.   
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 Wet cleaning may be appropriate in certain circumstances, e.g. when Salmon ella spp. has been 
detected in the environment. When water usage is necessary, minimal amounts should be used, 
and the use of high -pressure  hoses should be avoided. When wet cleaning is used, it should be 
followed by disinfection to inactivate microorganis ms. Disinfectants that will rapidly evaporate 
after contact, such as alcohol -based disinfectants, provide a means to spot -disinfect equipment 
with a very minimal introduction of water. Wet cleaning and disinfection should be followed by 
thorough drying in order to keep the environment of the establishment as dry as possible . 
6.3  Pest Control S ystems  
Drains should be trapped or otherwise equipped with appropriate means to prevent entry of 
pests from drainage systems.  Pest control programs that minimize or prevent the risks of 
contamination should be established . 
6.4  Waste M anagement  
Suitable provision must be made for the storage and removal of waste. Storage areas for waste 
should be kept clean. Care should be taken to prevent access to waste by pests . 
6.5  Monitoring E ffectiveness  
Verification of sanitation should include an environmental monitoring program that has been 
designed to identify pathogens such as Salmonell a spp. in the processing areas. Environmental 
monitoring should be conducted under norma l operating conditions and will usually involve 
non-product contact surfaces. Product contact surface testing may be done, particularly as part 
of corrective actions for an environmental positive. Testing of the spices and dried aromatic 
herbs may also be conducted based on the results of environmental monitoring. Corrective 
actions should be taken when the microbiological criterion for the test organism is exceeded in 
an environmental monitoring or finished product sample.  
 
Section 7  - ESTABLISHMENT: PERSO NAL HYGIENE  
Refer to the  Codex Recommended International Code of Practice - General Principles of Food 
Hygiene (CAC/RCP 1 -1969, Rev. 4 -2003)  
 
Section 8 - TRANSPORTATION  
Refer to the Code of Practice for the Packaging and Transport of Fresh Fruit and Vegetables  
(CAC/RCP 44 - 1995). In addition, bulk transport of spices and dried aro matic herbs, such as by 
ship, rail or cargo truck, should be well ventilated with dry air to prevent moisture 
condensation, e.g. resulting from respiration and when the vehic le moves from a warmer to a 
cooler region or from day to night. Prior to bulk transport, the products must be dried to a safe 
moisture level to preve nt germination and growth of mo ld spores.  
 
  
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 8.1  General Requirements for Transportation  
Spices and dried aromatic herbs should be stored and transported under conditions that 
maintain the integrity of the container and the product within it. Vehicles should be clean, dry, 
and free from infestation. Spices and dried aromatic herbs should be loaded, transported , and 
unloaded in a manner that protects them from any damage or water. Care should be taken to 
prevent condensation when unloading spices and dried aromatic herbs from a refrigerated 
vehicle or while taking out of a cold storage. In warm, humid weather, t he products should be 
allowed to reach ambient temperature before exposure to external conditions. Spices and dried 
aromatic herbs that have been spilled are vulnerable to contamination and should not be used 
as food.  
 
Section 9 - PRODUCT INFORMATION AND C ONSUMER AWARENESS  
9.4 Consumer Education  
Please refer to the Codex General Principle of Food Hygiene (CAC/RCP 1 -1969 , Rev. 4 - 2003 ) 
 
Section 10 - TRAINING  
10.1   Training Programs  
A training program should be established to educate employees on the potential sources of 
contamination of spices and dried aromatic herbs during production, harvesting, processing, 
transportation and storage . Training should address proper hygienic practices to follow in 
order to minimize the entry or spread of pathogens s uch as Salmonella  spp. Such training 
should include personnel who enter areas on a temporary basis (e.g. maintenance workers, 
contractors).  
 
 
 
 
 
 
 
 
 
  
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 REFERENCES:  
Codex Code of Hygienic Practice for Fresh Fruits and Vegetables (CAC/RCP 53 -2003).  
Codex Code of Hygienic Practice for Spices and Dried Aromatic Herbs (CAC/RCP 42 -1995) . 
Codex Code of Practice for Fish and Fishery Products (CAC/RCP 52 -2003) . 
Codex Code of Practice for Radiation Processing of Food (CAC/RCP 19 -1979).  
Codex Code of Practice for the Pa ckaging and Transport of Fresh F ruit and Vegetables (CAC/RCP 
44-1995) . 
Codex Code of Practice for the Reduction of Contamination of Food with Polycyclic Aromatic 
Hydrocarbons (PAH) from Smoking and Direct Drying Processes (CAC/RCP 68 -2009).  
Codex General Principles of Food Hygiene  and the Principles and Guidelines for the 
Establishment and Application of Microbiological Criteria Related to Foods (CAC/GL - 21-1997).  
Codex General Standard for Contaminants and Toxins in Food and Feeds (CODEX STAN 193 -
1995).  
Codex General Standard for Irradiated Foods (CODEX STAN 106 -1983).  
Codex Guidelines for the Validation of Food Safety Control Measures (CAC/GL 69 -2008).  
Codex Principles for Traceability/Product Tracing as a Tool within a Food Inspection and 
Certification S ystem (CAC/GL 60 -2006).  
Codex Recommended International Code of Practice – General Principles of Food Hygiene 
(CAC/RCP 1 -1969, Rev. 4 -2003).  
Philippine National Standard (PNS): Code of Good Agricultur al Practices for Fruits and 
Vegetable (GAP -FV) Farming (PNS/BAFPS 49:2007/2011 ICS 65.020.20).  
Philippine National Standard (PNS): Code of Good Agricultural Practice s (GAP) for Onion 
(PNS/BAFPS 108:2013/ICS 065.020).  
 
 
 
 
 
 
 
  
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 Department of Agriculture (DA)  
Bureau of Agriculture and Fisheries Standards (BAFS)  
Technical Working Group  
 
Chair  
 
Rodel G. Maghirang, PhD/Maria Cielo P. Bartolome  
Institute of Plant Breeding (IPB), UPLB  
 
 
 
      Members  
 
       Lilia M. Cruz/Ro sselle O. de Guzman  
Vegetable Importers/Exporters and 
Vendors Association (VIEVA)  
 
 
Elijah Z. Davalos/Agnes M. Wy  
Philippine Center for Postharvest 
Development andMechanization 
(PhilMECH)  
Department of Agriculture (DA)  
 
 
   
 
 
Catherine A. Viray/Gaudioso  Bartolome  
Philippine Council for Agriculture and 
Fisheries (PCAF)  
DA 
 
Maria Lourdes de Mata/German T. Yatco  
Bureau of Plant Industry -National Pesticide 
Analytical Laboratory (BPI -NPAL)  
DA 
 
 
 
Secretariat  
 
Lara Vivas -Navarro  
Ms. Maria Charissa B. Grepo  
Ms. Abon Mariae B. Suataron  
BAFS -DA 
 
 
Adviser  
 
Karen Kristine A. Roscom  
OIC-Executive Director  
BAFS - DA 
 
 
 
 
 
 
 
 
  
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 Annex 1.  Spices and dried aromatic herbs images  
 
The Mace of Nutmeg  
 
 
  
Cinnamon  
 
 
 
Black pepper  
 
  
Clove  
 
 
http://en.wikipedia.org/wiki/Mace_ (spice ) 
 
 http://en.wikipedia.org/wiki/File:Cassia_bark.
jpg 
http://en.wikipedia.org/wiki/Black_pepper  http://en.wikipedia.org/wiki/Clove   
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Dried Garlic  
 
 
  
Dried Onion  
 
 
 
Dried Shallot  
 
  
Dried Basil  
 
 
 
Ilocos Norte  
 
 http:// selimlawrence .wordpress.com/2014/
02/21/start -onion -farming -and-earn -a-good -
sum/ jpg 
http://oneorganic.co.uk/shallots -500g  http://homesteadroots.blogspot.com/2010
/08/drying -basil -and-saving -basil -
seeds.html   
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Laurel  
 
 
  
Ginger  
 
 
 
Turmeric  
 
  
Mustard  
 
 
Nueva Vizcaya  
VVizcaya http://en.wikipedia.org/wiki
/Ginger  
jpg 
http://www.kombuchakamp.com/2012/
06/kombucha -flavoring -recipe -turmeric -
the-queen -of-spices.html  http://en.wikipedia.org/wiki/Mustard_see
ds http://gernot -katzers -spice -
pages.com/engl/Laur_nob.html   
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Saffron  
 
 
  
Vanilla  
 
 
 
Asafoetida  
 
  
Dried chilli  
 
 
http://en.wikipedia.org/wiki/Asafoetida  http://www.spice -vietnam.com/dried -
chilli.html  http://en.wikipedia.org/wiki/Saffron  
 
  http://en.wikipedia.org/wiki/Vanilla   
PHILIPPINE NATIONAL STANDARD  PNS/BAFS ____:2015  
Code of Hygienic Practice for Spices and Dried Aromatic Herbs  
 
28 
  
Dried Chives  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
http://www.harmonyhousefoods.com/Dried -Chives -10-lbs_p_1916.html   
PHILIPPINE NATIONAL STANDARD  PNS/BAFS ____:2015  
Code of Hygienic Practice for Spices and Dried Aromatic Herbs  
 
29 
 Annex 2. Recommended Moisture Level of Selected Spices and Dried Aromatic Herbs 
(European Spice Association Quality Minima Document, Rev. 4, December 2011)  
 
Product  Water (% W/W) 
Maximum  Notes  
1 . Anise  12  
2 . Basil  12  
3. Caraway  13  
4. Cardamom  12  
5. Celery seed  11  
6. Celery leaves  8.0  
7. Chervil  8.0  
8. Chilli  11  
9. Chives  8.0  
10. Cinnamon  
 
11. (Ceylon)  
12. (Cassia)  14 The use of SO 2 is only permitted 
for Ceylon cinnamon, Annex III 
part B Directive 95/2/EC  
Styrene off notes can be prevented 
through the control of moisture 
content throughout the supply 
chain.  
13. Cloves  12  
14.  Coriander seed  
15.  Microcarpum  
16.  Macrocarpum  12  
17. Coriander leaves  8.0  
18. Cumin  13  
19. Dill seed  12  
20. Dill tops  8.0  
21. Fenugreek  11  
23. Juniper Berries  16  
23. Juniper Berries  16  
24. Laurel  Leaves  8.0   
PHILIPPINE NATIONAL STANDARD  PNS/BAFS ____:2015  
Code of Hygienic Practice for Spices and Dried Aromatic Herbs  
 
30 
 Products  Water (% W/W) 
Maximum  Notes  
26. Mace 10  
27. Marjoram  12  
28. Mustard  10  
29. Nutmeg  10  
30. Onion Products  
       Allium cepa  6.0 – 8.0 
(depending on 
origin)  Due to the hygroscopic nature of 
these products lower moisture 
content may be required.  
31. Oregano  12  
32. Paprika Powder  11  
33. Parsley  7.5 English origin is not covered.  
34. Pepper Black  12  
35. Pepper White  12  
36. Pepper Green  (dried)  13* * If freeze dried: 8 %  
37. Pink Pepper  (Schinus)  14* * If freeze dried: 8 %  
 
38. Poppy Seeds  8  
39. Rosemary  10  
40. Saffron Ground  10  
41. Sage 12  
42. Savoury  12  
43. Spearmint  13  
44. Star Anise  8.0  
45. Tarragon  8.0  
46. Turmeric  
 
47. Whole  
48. Ground  12 
 
10  
 
The parameters listed shall apply to the whole product unless otherwise specified.