Presentation by Primary Information Services www.primaryinfo.com mailto:primaryinfo@gmail.com

1. Sterilisation to prevent
contamination
Presentation by
Primary Information Services
www.primaryinfo.com
mailto:primaryinfo@gmail.com

3. Food safety certification is a third-
party verification that products,
processes or systems in the food
supply chain meet accepted food
safety standards. It is distinct from
other systems of proof of
conformity such as supplier
declarations, laboratory test
reports or inspection body
reports.

7. A variety of microbial reduction
techniques are routinely
employed within the industry for
reduction of pathogens. These
techniques include: fumigants
(ethylene oxide and propylene
oxide), steam and irradiation.
Each technique has advantages
and limitations in effectiveness,
quality impact and consumer
acceptance.

8. Importers, wholesalers and retailers are
reluctant to buy consumer-packaged
spices and herbs from developing
countries. They see it as a risk, especially
in terms of food safety issues and
adulteration. Not all companies are willing
to take that risk.
The best opportunities for adding value
in spices and herbs are in food safety
and sustainability.
The best opportunities for value addition are in
state-of-the-art quality and food-safety
management and increasingly in sustainability
management as well. Food-safety certification is
generally required

9. The process

12. ISO 22000 is an internationally recognised
standard that combines the ISO9001 approach
to food safety management and HACCP for the
assurance of food safety at all levels. ... The
standard integrates the principles of a Hazard
Analysis and Critical Control Point (HACCP)
system developed by the Codex Alimentarius
Commission.

13. The natural steam sterilizer
Specially made for:
Spices
Herbs
Seeds
Nuts
Grains
Botanicals
Dried vegetables
Whole products
Ground products