Notice: This data is based on FDA's, “Hazard Analysis and Risk-Based Preventive Controls for Human Food: Draft Guidance for Industry” published in 2016. A newer draft has been released but is not yet incorporated here. The newer version can be found at: www.fda.gov/media/99581/download.

Table 2M of Potential Hazards

Potential ingredient or other food-related chemical hazards

Oils and Oils Products

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Category	Number	Subcategory	Storage Conditions	Hazards	Example Products
Oil Products	1	Cooking Oils	Shelf-Stable	Mycotoxins/Natural toxins	Corn, Soy Bean, Peanut, Safflower, Sesame, Cotton Seed, Canola, Olive, Sunflower, Blends
Oil Products	2	Margarines and other spreads	Shelf-Stable	Unapproved colors & additives	Oleomargarine
Oil Products	3	Shortening	Shelf-Stable		Vegetable, Imitation/Substitute Vegetable Shortening

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Hazard Analysis and Risk-Based Preventive Controls for Human Food: Draft Guidance for Industry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

https://www.fda.gov/media/99581/download