---------- ----------
 
HACCP Analytical Notes - Potential Hazards

National Advisory Committee on Microbiological Criteria:

"Hazard": biological, chemical or physical property that may cause a food to be unsafe for consumption.

Natural Toxins
Microbiological Contamination
Chemical Contamination
Pesticides
Drug Residues
Decomposition in Scromboid Toxin forming Species or any other case where Decomp is a Hazard.
Parasites
Unapproved Addition of Direct or Indirect Food or Color Additives.
Physical Hazards
   

Food producers should assess:

Presticides
Toxic elements (Lead, Mercury, Arsenic, Cadmium)
Natural Toxins (Aflatoxins, Patulin)
Direct or Indirect Additives
Environmental Toxins (Dioxin, PCB's)
Allergens / crossover ingredients (gluten, nuts, sulfites)
Hormones and Antibotics
Contaminants from recycled materials for packaging

Pesticides: 11,000 different registered compounds

multiresidue screening: Organochlorine, Organophosphosphate, N-Methyl Carbamates

Toxic Elements

Lead, Cadmium Arsenic, Mercury, Chromium and Selenium.
Natural Toxins:
Aflatoxins (corn, nuts, cottonseeds and peanuts)
Patulin (Apples or apple juice)
Produced by Aspergillus and Fusarium

Direct and Indirect Food Additives:

BHT
Environmental Contaminants, Allergens, Antibotics
Validated cleaning procedure with tests of equipment and rinse water.
Packaging materials assessed for extractable.