Table 1F of Potential Hazards
Potential ingredient or other food-related biological hazards
Dressings and Condiments
| Category | Number | Subcategory | Storage Conditions | Hazards | Example Products |
|---|---|---|---|---|---|
| Condiments | 1a | Mayonnaise | Shelf-Stable | Pathogenic E. coli,Salmonella spp.,S. aureus | Mayonnaise (Regular and Lite), Chipotle Mayonnaise, Mayonnaise, Wasabi Mayonnaise, Sweet Chili Mayonnaise |
| Condiments | 1b | Mayonnaise | Refrigerated | Pathogenic E. coli,Salmonella spp.,L. monocytogenes,S. aureus | Mayonnaise (Regular and Lite), Chipotle Mayonnaise, Mayonnaise, Wasabi Mayonnaise, Sweet Chili Mayonnaise |
| Condiments | 2a | Mustard | Shelf-Stable | Pathogenic E. coli,Salmonella spp.,L. monocytogenes | Yellow, Spicy, Sriracha Mustard, Garlic and Oregano Mustard |
| Condiments | 2b | Mustard | Refrigerated | Pathogenic E. coli,Salmonella spp.,L. monocytogenes | Yellow, Spicy, Sriracha Mustard, Garlic and Oregano Mustard |
| Condiments | 3 | Ketchup | Shelf-Stable | Pathogenic E. coli,Salmonella spp.,L. monocytogenes | Tomato Ketchup |
| Condiments | 4 | Vinegar | Shelf-Stable | Balsamic, Apple Cider, Wine Vinegar, Grape Vinegar | |
| Condiments | 5 | Other Condiments | Shelf-Stable | Salmonella spp. | Soy Sauce, Worcestershire Sauce, Horseradish Sauce, Steak Sauce, Tabasco Sauce |
| Salad Dressings | 6a | Dressings, salad (prepared) | Shelf-Stable | Salmonella spp.,L. monocytogenes | Berries and Balsamic, Ranch, Spinach Vinaigrette, Caesar, Blue Cheese Vinaigrette, Sesame Dressing, Yogurt- based salad dressings |
| Salad Dressings | 6b | Dressings, salad (prepared) | Refrigerated | Bacillus cereus,Clostridium botulinum,Pathogenic E. coli,Salmonella spp.,L. monocytogenes | Berries and Balsamic, Ranch, Spinach Vinaigrette, Caesar, Blue Cheese Vinaigrette, Sesame Dressing, Yogurt- based salad dressings |
| Salad Dressings | 7 | Dry Mixes | Shelf-Stable | Clostridium botulinum,C. perfringens,Brucella spp.,Salmonella spp.,L. monocytogenes,Giardia lamblia | Dried mixes to be added to oil, water, and vinegar |
| Dips | 8a | Dips and spreads | Shelf-Stable | Bacillus cereus,Brucella spp.,Campylobacter spp.,Pathogenic E. coli,Salmonella spp.,L. monocytogenes,S. aureus | Guacamole, Salsa, Dairy- based Dips and Spreads, Bean Dips, Vegetable Dips, Taco Dip, cheese spreads, parmesan and asiago dip, 7 layer dip |
| Dips | 8b | Dips and spreads | Refrigerated | Bacillus cereus,Clostridium botulinum,Brucella spp.,Campylobacter spp.,Pathogenic E. coli,Salmonella spp.,L. monocytogenes,S. aureus | Guacamole, Salsa, Dairy- based Dips and Spreads, Bean Dips, Vegetable Dips, Taco Dip, cheese spreads, parmesan and asiago dip, 7 layer dip |
| Dips | 9 | Dips and spreads, dry | Shelf-Stable | Bacillus cereus,Clostridium botulinum,C. perfringens,Pathogenic E. coli,Salmonella spp.,S. aureus | Dry Dips, Dry Dairy-based Dips and Spreads (e.g., Vegetable Dip Seasoning, Toasted Onion Dip Mix) |
Source
U.S. Food and Drug Administration
Hazard Analysis and Risk-Based Preventive Controls for Human Food: Draft Guidance for Industry
Appendix 1: Potential Hazards for Foods and Processes