Low Moisture Foods

Grocery Manufacturer's Association (GMA)

The grocery manufacturer’s association plays an active role in developing and promoting comprehensive food safety initiatives for the food industry and provides support to the industry with regard to compliance with federal, state and local regulations. The following documents were generated in partnership with the food industry.

• Facility Design Checklist (will open as MS Excel spreadsheet.)
• GMA Equipment Design Checklist for Low Moisture Foods (will open as MS Excel spreadsheet.)
• Salmonella Control Guidance (PDF 540 KB)
• Annex to Salmonella Guidance (PDF 203 KB)
• Technical Guidance and Tools
• Guidelines for Validation of Consumer Cooking Instructions for Not-Ready-to-Eat (NRTE) Products

Cereals and Grains

• Risk Profile: Salmonella (Non-Typhoidal) in Cereal Grains (PDF 428 KB)

Feed, Feed Ingredients and Pet Food

• American Feed Industry Association (AFIA) Salmonella control guidelines (PDF 944 KB)

Low-moisture food pasteurization

• Food Industry Contacts - Contact information for professionals in eight areas of interest, including low-moisture food pasteurization.

Salmonella in Low Moisture Foods – Key Documents

• Salmonella Control Guidance (PDF 540 KB)
• Annex to Salmonella Guidance (PDF 203 KB)
• Facility Design Checklist (will open as MS Excel spreadsheet.)
• Guidance for Industry Testing for Salmonella Species in Human Foods and Direct-Human-Contact Animal Foods (PDF 43 KB)

Spices

American Spice Trade Association (ASTA)

• Microbial Safety in Spices (white paper) (PDF 62.4 KB)
• Clean, Safe Spices: Guidance from the American Spice Trade Association (PDF 456 KB)
• ASTA Safety Guidelines for Spices Sold in the United States
• Importing Spices from China and Other Countries
• Ethylene Oxide White Paper
• Spice Adulteration White Paper