Table 1J of Potential Hazards
Potential ingredient or other food-related biological hazards
Grains, Beans and Grain Products
| Category | Number | Subcategory | Storage Conditions | Hazards | Example Products |
|---|---|---|---|---|---|
| Grains | 1 | Raw grains | Shelf-Stable | Bacillus cereus,Pathogenic E. coli | Wheat, Rye, Sorghum, Oats, Barley, Triticale, Buckwheat, Corn, Soy, Rice, Teff, Amaranth, Millet, Quinoa |
| Grains | 2 | Heat-treated grains | Shelf-Stable | Salmonella spp. | Toasted oats, Puffed rice |
| Beans | 3 | Single component whole, dried | Shelf-Stable | Bacillus cereus,Clostridium botulinum,C. perfringens,Pathogenic E. coli,Salmonella spp. | Soybean, Kidney, Haricot, Lima, Pinto, Navy, Azuki, Mung, Black Gram, Scarlet Runner, Ricebean, Moth, Tepary; Horse, Broad, Field; Garden Pea; Chickpea; Cowpea/Black- eyed Pea; Pigeon Pea; Lentil; Bambara Groundnut; Vetch; Lupins; Lablab/hyacinth, Jack, Sword, Winged Bean, Velvet Bean, Yam Bean |
| Beans | 4 | Single component bean/pea/corn: paste | Shelf-Stable | Bacillus cereus,Clostridium botulinum,C. perfringens,Pathogenic E. coli,Salmonella spp.,L. monocytogenes | Bean paste, Tahini, Hummus |
| Beans | 5a | Single Component Cooked Beans - no sauce | Refrigerated | Bacillus cereus,Clostridium botulinum,C. perfringens,Salmonella spp.,L. monocytogenes | Lima beans, Black-eyed peas, Lentils, Chickpeas, Kidney Beans, Peas, Edamame |
| Beans | 5b | Single Component Cooked Beans - no sauce | Frozen NOT Ready-to-Eat (NRTE) | Bacillus cereus,C. perfringens,Salmonella spp.,L. monocytogenes | Lima beans, Black-eyed peas, Lentils, Chickpeas, Kidney Beans, Peas, Edamame |
| Beans | 5c | Single Component Cooked Beans - no sauce | Frozen Ready-to-Eat (RTE) | Bacillus cereus,C. perfringens,Salmonella spp.,L. monocytogenes | Lima beans, Black-eyed peas, Lentils, Chickpeas, Kidney Beans, Peas, Edamame |
| Milled Grain Products | 6 | Flour | Shelf-Stable | Bacillus cereus,Pathogenic E. coli,Salmonella spp.,L. monocytogenes | Wheat, Oats, Barley, Rye, Buckwheat, Millet, Amaranth, Quinoa, Soy |
| Milled Grain Products | 7 | Rice and rice products | Shelf-Stable | Bacillus cereus,Salmonella spp. | White or Brown Rice, Sticky/sweet Rice, Basmati Rice, Jasmine Rice, Arborio rice, Rice-based noodles |
| Milled Grain Products | 8 | Seed or bean: Pulse | Shelf-Stable | Bacillus cereus | Garbanzo (Gram), Soy, Lentil, Sesame |
| Milled Grain Products | 9 | Malt | Shelf-Stable | Salmonella spp. | Malted Barley |
| Milled Grain Products | 10 | Corn | Shelf-Stable | Salmonella spp. | Cornmeal, Corn Flour |
| Other Milled Products | 11 | Root flours | Shelf-Stable | Bacillus cereus,Salmonella spp. | Potato, Cassava |
| Other Milled Products | 12 | Starch products | Shelf-Stable | Bacillus cereus,Salmonella spp. | Cornstarch, Potato Starch, Wheat Starch |
| Grain-based Cereal Products | 13a | Cereal Products without Inclusions: Ready-to-Eat | Shelf-Stable | Bacillus cereus,Salmonella spp.,S. aureus | Dry Cereals |
| Grain-based Cereal Products | 13b | Cereal Products with Inclusions: Ready-to-Eat | Shelf-Stable | Bacillus cereus,Salmonella spp.,S. aureus | Granola with Raisins and Nuts, Cereals with Marshmallows, Nuts, Chocolate, Confectionary Bits |
| Grain-based Cereal Products | 14 | Breakfast food: Not Ready-to-Eat | Shelf-Stable | Bacillus cereus,Salmonella spp.,S. aureus | Oatmeal, Farina, Oat Bran, Cream of Wheat, Grits |
| Grain-based Cereal Products | 15 | Cereal products, N.E. C. | Shelf-Stable | Bacillus cereus,Salmonella spp.,S. aureus | Cereal Bars and Other Nutrition Bars (Baked) |
| Pasta Products | 16a | Unfilled Pasta (not ready to eat) | Refrigerated | Bacillus cereus,Clostridium botulinum,Salmonella spp.,L. monocytogenes,S. aureus | Spaghetti, Linguini, Rotini |
| Pasta Products | 16b | Unfilled Pasta (not ready to eat) | Frozen | Bacillus cereus,Clostridium botulinum,Salmonella spp.,L. monocytogenes,S. aureus | Spaghetti, Linguini, Rotini |
| Pasta Products | 17a | Filled Par-Boiled Pasta (not ready to eat) | Refrigerated | Bacillus cereus,Clostridium botulinum,Pathogenic E. coli,Salmonella spp.,L. monocytogenes,S. aureus | Mushroom Ravioli, Cheese Tortellini |
| Pasta Products | 17b | Filled Par-Boiled Pasta (not ready to eat) | Frozen | Bacillus cereus,Clostridium botulinum,Pathogenic E. coli,Salmonella spp.,L. monocytogenes,S. aureus | Mushroom Ravioli, Cheese Tortellini |
| Pasta Products | 18 | Dried pasta (not ready-to-eat) | Shelf-Stable | Bacillus cereus,Salmonella spp.,S. aureus | Spaghetti, Egg Noodles |
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