We source our spices and herbs directly from the premium growing regions of the world including India, Vietnam, and Turkey. Our global procurement team establishes relationships with local collectors & farmers to ensure a steady supply of high-grade product while maintaining ethical trade practices.
Our Quality Assurance process is the most important step that complements each stage of our total supply-chain.
A rigid and robust sampling & testing program, at every point of the supply chain, ensures our commitment to the highest quality and product consistency. The Harris Quality Assurance program consists of a fully-integrated QC lab, complete with testing capabilities on physical, chemical, micro/macro-sanitary & microbiology parameters as well as Plant Environmental Sanitation and Inspection standards.
The program integrates the knowledge of our agronomists, chemists, microbiologists, food engineers and various quality control personnel.
The program involves:
Food Safety through the Hazard Analysis and Critical Control Point System
Harris Spice has a long history of Hazard Analysis and Critical Control Point (HACCP) programs for each of our unit operations. Potential hazards are proactively identified and evaluated from raw material receipt through grinding, blending, packing, and storage. This includes compliance with the FDA Food Safety Modernization Act (FSMA) that covers Risk-Based Preventive Controls for human food.
Our Food Safety Plan is compliant with Global Food Safety Initiative (GFSI) standards and annually certified through the BRCGS audit scheme. BRCGS is recognized for rigorous third party audit certifications that build confidence in the safety and quality of our spices and herbs.
The manufacturing process at Harris Spice integrates production and packaging equipment lines with food engineering and safety standards. Harris Spice has achieved operational efficiency with customized spice production equipment.