Procurement
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.
- Backward Integration Farming Program for select commodities. We integrate the core values of traceability and sustainability as well as encouraging farmers to uphold hygienic practices.
- Verification Through Audits. We audit our vendors’ factories and visit farms to ensure good manufacturing practices are sustained.
- Market Intelligence. Scientific crop surveys and forecasting models help us to closely monitor the market movements and make informed decisions while providing our customers with detailed market intelligence.
- Inventory Control and Management. During high crop season, we procure and maintain high inventory levels to assure a steady supply of our products.
Quality Assurance
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:
- Raw Material Quality Control
- In-process Quality Control
- Shipment Lot Quality Control to ensure consistency
- Spec development and documentation
- Physical, Chemical, and Micro testing
- Pest Control Program
- Plant Sanitation Program: Environmental Swab-testing
- Process Validation Protocols
- Industry leadership with our partnership with ASTA
- Reverse formulation, recipe creation, and product tasting trials to match flavor specs
- Product quality checks and random sampling program
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.
Manufacturing
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.
- We process and pack our spices & herbs in state-of-the-art, well-organized manufacturing facilities.
- Our factories are certified by reputable agencies and each has in-house quality control and analytical labs.
- Our automation is sensible so that we get optimal throughput while maintaining tight quality and sanitation standards.
- We also have in-house sanitizing and pasteurizing equipment.
- Our controlled processes ensure effective microbial reduction and pathogenic eradication while protecting natural flavor properties like enzymes, antioxidants, and volatile oils.
- We offer our customers the convenience and safety of local production from our Anaheim, California spice and herb facility.
- We offer packaging in various sizes and shapes. From bulk bag with 1375 lbs. of product down to small bottles & cans with few ounces, and with many variants. We also offer customized packaging.
