Food Safety & Risk Management
We have diligently invested in full supply-chain control which extends from growing, harvesting and processing spices, through to storage and transit to our customers. Accordingly, we continually monitor safety throughout our operations, ensuring that all the spices we process undergo the necessary treatment to keep them safe, wholesome and ready-to-eat.
In particular, we use steam sterilisation in-house to process our spices, the most widely accepted and effective safety protocol to ensure their purity. In using this high heat and pressure to achieve a 5-log reduction in Salmonella, E. coli and other pathogens of concern, we are able reduce the Total Bacterial Counts (TBC) to well-below 3,000 – by comparison, Ethylene Oxide (ETO) sterilisation can only guarantee 50,000. Unlike irradiation or ETO, steam sterilisation also cleans spices of moulds and other residues.