CAC/RCP 42-1995 Code of Hygienic Practice for Spices and Dried Aromatic Plants

Section I - SCOPE
This Code of Hygienic Practice applies to spices and dried aromatic plants -whole, broken, ground or blended. It covers the minimum requirements of hygiene for harvesting, post harvest technology (curing,bleaching, drying, cleaning, grading, packing, transportation and storage including microbial and insect disinfestation) processing establishment, processing technology (grinding, blending, freezing and freeze drying,etc.) packaging and storage of processed products.

Section II - DEFINITIONS
2.1 Spices and Dried Aromatic Plants
The term spices, which includes dried aromatic plants, relates to natural dried components or mixtures thereof, used in foods for flavouring, seasoning and imparting aroma. The term applies equally to spices in the whole, broken or ground form.