Table 1L of Potential Hazards
Potential ingredient or other food-related biological hazards
Nuts and Seeds
| Category | Number | Subcategory | Storage Conditions | Hazards | Example Products |
|---|---|---|---|---|---|
| Nuts | 1 | Groundnuts, Raw: In-shell | Shelf-Stable | Salmonella spp. | Peanuts |
| Nuts | 2 | Groundnuts, Raw: Shelled | Shelf-Stable | Salmonella spp. | Peanuts |
| Nuts | 3 | Groundnuts, Roasted: In-shell, Unseasoned | Shelf-Stable | Salmonella spp. | Dry Roasted Peanuts (unsalted) |
| Nuts | 4 | Groundnuts, Roasted: Shelled, Unseasoned | Shelf-Stable | Salmonella spp. | Roasted Peanuts (unsalted) |
| Nuts | 5 | Groundnuts, Roasted: In-shell, Seasoned | Shelf-Stable | Salmonella spp. | Salted Peanuts, Barbecue Peanuts, Hickory Smoke Peanuts |
| Nuts | 6 | Groundnuts, roasted: Shelled, Seasoned | Shelf-Stable | Salmonella spp. | Honey Mustard Peanuts, Sweet Maui Onion Peanuts, Cocoa Peanuts |
| Nuts | 7 | Tree Nuts, Raw: In-Shell | Shelf-Stable | Pathogenic E. coli,Salmonella spp. | Almonds, Brazil Nuts, Cashews, Chestnuts, Filbert/Hazelnuts, Macadamias, Pecans, Pine Nuts, Pistachios, Walnuts, Betel Nut, Gingko, Lotus Nuts, Coconuts |
| Nuts | 8 | Tree Nuts, Raw: Shelled | Shelf-Stable | Pathogenic E. coli,Salmonella spp. | Almonds, Brazil Nuts, Cashews, Chestnuts, Filbert/Hazelnuts, Macadamias, Pecans, Pine Nuts, Pistachios, Walnuts, Betel Nut, Gingko, Lotus Nuts |
| Nuts | 9 | Tree nuts, roasted: In-shell unseasoned | Shelf-Stable | Pathogenic E. coli,Salmonella spp. | Almonds, Brazil Nuts, Cashews, Chestnuts, Filbert/Hazelnuts, Macadamias, Pecans, Pine Nuts, Pistachios, Walnuts, Betel Nut, Gingko, Lotus Nuts |
| Nuts | 10 | Tree nuts, roasted: Shelled, unseasoned | Shelf-Stable | Pathogenic E. coli,Salmonella spp. | Almonds, Brazil Nuts, Cashews, Chestnuts, Filbert/Hazelnuts, Macadamias, Pecans, Pine Nuts, Pistachios, Walnuts, Betel Nut, Gingko, Lotus Nuts |
| Nuts | 11 | Tree nuts, roasted: In-shell Seasoned | Shelf-Stable | Pathogenic E. coli,Salmonella spp. | Salted Macadamia Nuts, Spicy Jalapeno Pistachios, Lemon and Lime Pistachios, |
| Nuts | 12 | Tree nuts, roasted: Shelled, Seasoned | Shelf-Stable | Pathogenic E. coli,Salmonella spp. | Spicy Almonds, Hickory Smoked Almonds, Hot Chili Pepper Roasted Pistachios, Cinnamon and Sugar Walnuts, Cocoa Coated Almonds |
| Edible Seeds | 13 | In-Shell, Raw | Shelf-Stable | Salmonella spp. | Pumpkin, Sunflower, Melon |
| Edible Seeds | 14 | Shelled, Raw | Shelf-Stable | Salmonella spp. | Pumpkin, Sunflower, Melon |
| Edible Seeds | 15 | In-Shell, Roasted, Unseasoned | Shelf-Stable | Salmonella spp. | Pumpkin, Sunflower, Melon |
| Edible Seeds | 16 | Shelled/No Shell , Roasted, Unseasoned | Shelf-Stable | Salmonella spp. | Pumpkin, Sunflower, Melon, Hemp, Sesame, Flaxseed/Linseed |
| Edible Seeds | 17 | In-Shell, Roasted, Seasoned | Shelf-Stable | Salmonella spp. | Cajun Spiced Pumpkin Seeds, Salted Pumpkin Seeds, Barbecue Sunflower Seeds, Dill Sunflowers Seeds, Ranch Sunflower Seeds |
| Edible Seeds | 18 | Shelled/No Shell , Roasted, Seasoned | Shelf-Stable | Salmonella spp. | Cinnamon and Sugar Pumpkin Seeds, Tomato Italiano Pumpkin Seeds, Sea Salted Pumpkin Seeds |
| Nut and Seed Butters | 19a | Butters | Shelf-Stable | Salmonella spp. | Peanut Butter, Almond Butter, Cashew Butter, Hazelnut Butter |
| Nut and Seed Butters | 19b | Butters | Refrigerated | Salmonella spp.,L. monocytogenes | Peanut Butter, Almond Butter, Cashew Butter, Hazelnut Butter |
| Other Nut and Seed Products | 20 | Single-component Pastes | Shelf-Stable | Salmonella spp. | Peanut Paste, Lotus Seed Paste, Sesame Seed Paste/Tahini, Pistachio Paste, Pumpkin Seed Paste/Pipian |
| Other Nut and Seed Products | 21 | Nut Flours | Shelf-Stable | Salmonella spp. | Coconut Flour, Almond Flour, Pistachio Flour, Pumpkin Seed Flour |
| Other Nut and Seed Products | 22 | Coconut Products | Shelf-Stable | Salmonella spp. | Shredded Coconut, Coconut Flakes, Toasted Coconut |
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