Table 3F of Potential Hazards
Process-related biological, chemical, and physical hazards
Dressings and Condiments
| Category | Number | Subcategory | Storage Conditions | Hazards | Example Products |
|---|---|---|---|---|---|
| Condiments | 1a | Mayonnaise | Shelf-Stable | Bacterial growth and/or toxin formation due to poor formulation control,Recontamination due to lack of container integrity,Undeclared allergens - Incorrect label,Undeclared allergens - cross- contact,Metal,Glass (when product packed in glass) | Mayonnaise (Regular and Lite), Chipotle Mayonnaise, Mayonnaise, Wasabi Mayonnaise, Sweet Chili Mayonnaise |
| Condiments | 1b | Mayonnaise | Refrigerated | Bacterial growth and/or toxin formation due to lack of time/temperature control,Bacterial growth and/or toxin formation due to poor formulation control,Recontamination with environmental pathogens,Recontamination due to lack of container integrity,Undeclared allergens - Incorrect label,Undeclared allergens - cross- contact,Metal,Glass (when product packed in glass) | Mayonnaise (Regular and Lite), Chipotle Mayonnaise, Mayonnaise, Wasabi Mayonnaise, Sweet Chili Mayonnaise |
| Condiments | 2a | Mustard | Shelf-Stable | Recontamination due to lack of container integrity,Metal,Glass (when product packed in glass) | Yellow, Spicy, Sriracha Mustard, Garlic and Oregano Mustard |
| Condiments | 2b | Mustard | Refrigerated | Recontamination with environmental pathogens,Recontamination due to lack of container integrity,Metal,Glass (when product packed in glass) | Yellow, Spicy, Sriracha Mustard, Garlic and Oregano Mustard |
| Condiments | 3 | Ketchup | Shelf-Stable | Bacterial growth and/or toxin formation due to poor formulation control,Recontamination due to lack of container integrity,Metal,Glass (when product packed in glass) | Tomato Ketchup |
| Condiments | 4 | Vinegar | Shelf-Stable | Glass (when product packed in glass) | Balsamic, Apple Cider, Wine Vinegar, Grape Vinegar |
| Condiments | 5 | Other Condiments | Shelf-Stable | Bacterial pathogen survival of a lethal treatment,Bacterial growth and/or toxin formation due to poor formulation control,Recontamination due to lack of container integrity,Undeclared allergens - Incorrect label,Undeclared allergens - cross- contact,Chemical hazards due to mis- formulation (e.g. sulfites, yellow #5),Metal,Glass (when product packed in glass) | Soy Sauce, Worcestershire Sauce, Horseradish Sauce, Steak Sauce, Tabasco Sauce |
| Salad Dressings | 6a | Dressings, salad (prepared) | Shelf-Stable | Bacterial pathogen survival of a lethal treatment,Bacterial growth and/or toxin formation due to poor formulation control,Recontamination with environmental pathogens,Recontamination due to lack of container integrity,Undeclared allergens - Incorrect label,Undeclared allergens - cross- contact,Chemical hazards due to mis- formulation (e.g. sulfites, yellow #5),Metal,Glass (when product packed in glass) | Berries and Balsamic, Ranch, Spinach Vinaigrette, Caesar, Blue Cheese Vinaigrette, Sesame Dressing, Yogurt-based salad dressings |
| Salad Dressings | 6b | Dressings, salad (prepared) | Refrigerated | Bacterial pathogen survival of a lethal treatment,Bacterial growth and/or toxin formation due to lack of time/temperature control,Bacterial growth and/or toxin formation due to poor formulation control,Recontamination with environmental pathogens,Recontamination due to lack of container integrity,Undeclared allergens - Incorrect label,Undeclared allergens - cross- contact,Chemical hazards due to mis- formulation (e.g. sulfites, yellow #5),Metal,Glass (when product packed in glass) | Berries and Balsamic, Ranch, Spinach Vinaigrette, Caesar, Blue Cheese Vinaigrette, Sesame Dressing, Yogurt-based salad dressings |
| Salad Dressings | 7 | Dry Mixes | Shelf-Stable | Recontamination with environmental pathogens,Undeclared allergens - Incorrect label,Undeclared allergens - cross- contact,Metal | Dried mixes to be added to oil, water, and vinegar |
| Dips | 8a | Dips and spreads | Shelf-Stable | Bacterial pathogen survival of a lethal treatment,Bacterial growth and/or toxin formation due to poor formulation control,Recontamination with environmental pathogens,Recontamination due to lack of container integrity,Undeclared allergens - Incorrect label,Undeclared allergens - cross- contact,Chemical hazards due to mis- formulation (e.g. sulfites, yellow #5),Metal,Glass (when product packed in glass) | 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 | Bacterial pathogen survival of a lethal treatment,Bacterial growth and/or toxin formation due to lack of time/temperature control,Bacterial growth and/or toxin formation due to poor formulation control,Bacterial growth and/or toxin formation due to reduced oxygen packaging,Recontamination with environmental pathogens,Recontamination due to lack of container integrity,Undeclared allergens - Incorrect label,Undeclared allergens - cross- contact,Chemical hazards due to mis- formulation (e.g. sulfites, yellow #5),Metal,Glass (when product packed in glass) | 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 | Recontamination with environmental pathogens,Undeclared allergens - Incorrect label,Undeclared allergens - cross- contact,Metal | 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