Table 3M of Potential Hazards
Process-related biological, chemical, and physical hazards
Oils and Oils Products
| Category | Number | Subcategory | Storage Conditions | Hazards | Example Products |
|---|---|---|---|---|---|
| Oil Products | 1 | Cooking Oils | Shelf-Stable | Undeclared allergens - Incorrect label,Undeclared allergens - cross- contact,Glass (when product packed in glass) | Corn, Soy Bean, Peanut, Safflower, Sesame, Cotton Seed, Canola, Olive, Sunflower, Blends |
| Oil Products | 2 | Margarines and other spreads | Shelf-Stable | 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,Undeclared allergens - Incorrect label,Undeclared allergens - cross- contact,Metal | Oleomargarine |
| Oil Products | 3 | Shortening | Shelf-Stable | 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,Undeclared allergens - Incorrect label,Undeclared allergens - cross- contact,Metal | 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Hazard Analysis and Risk-Based Preventive Controls for Human Food: Draft Guidance for Industry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