Table 3P of Potential Hazards
Process-related biological, chemical, and physical hazards
Spices and Herbs
| Category | Number | Subcategory | Storage Conditions | Hazards | Example Products |
|---|---|---|---|---|---|
| Untreated, Raw Herbs and Spices | 1 | Dried, ground or cracked | Shelf-Stable | Recontamination with environmental pathogens,Metal,Glass (when product packed in glass) | Cinnamon, Turmeric, Paprika, Pepper (Black, White, Red), Cayenne Powder, Cumin, Coriander, Mustard, Fenugreek, Horseradish, Fennel Seeds, Caraway, All-spice, Nutmeg, Ginger, Garlic (Minced or Powder), Onion (Minced or Powder), Celery Seed |
| Untreated, Raw Herbs and Spices | 2 | Dried, whole | Shelf-Stable | Recontamination with environmental pathogens,Metal,Glass (when product packed in glass) | Cinnamon, Cardamom, Fenugreek, Cloves, Nutmeg, Cumin, Anise, fennel Seeds, Caraway, Chili Peppers, Saffron, Peppercorns (Black or White), Coriander, Basil, Varieties of Chili Peppers |
| Untreated, Raw Herbs and Spices | 3 | Dried herbs | Shelf-Stable | Recontamination with environmental pathogens,Metal,Glass (when product packed in glass) | Basil, Oregano, Thyme, Sage, Parsley, Bay Leaf, Dill, Rosemary, Cilantro, Mint, Kaffir Lime, Chives, Peppermint |
| Treated Herbs and Spices | 4 | Irradiated | Shelf-Stable | Bacterial pathogen survival of a lethal treatment,Recontamination with environmental pathogens,Metal,Glass (when product packed in glass) | Various, as above |
| Treated Herbs and Spices | 5 | Chemically Treated (EtOH, PPO) | Shelf-Stable | Bacterial pathogen survival of a lethal treatment,Recontamination with environmental pathogens,Metal,Glass (when product packed in glass) | Various, as above |
| Treated Herbs and Spices | 6 | Steam Pasteurization | Shelf-Stable | Bacterial pathogen survival of a lethal treatment,Recontamination with environmental pathogens,Metal,Glass (when product packed in glass) | Various, as above |
| Seasonings and Blends | 7a | Pastes | Shelf-Stable | 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) | Basil Paste, Garlic Paste, Jerk Seasoning Paste |
| Seasonings and Blends | 7b | Pastes | 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,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) | Basil Paste, Garlic Paste, Jerk Seasoning Paste |
| Seasonings and Blends | 8 | Essential Oils | Shelf-Stable | Basil, Cinnamon, Clove, Ginger, Lemongrass | |
| Seasonings and Blends | 9 | Spice and seasoning mixtures, Dry Blends | Shelf-Stable | Bacterial pathogen survival of a lethal treatment,Recontamination with environmental pathogens,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) | Taco Mix, Chili Powder, Curry Powder, Multi-Spice Mix, Adobo Seasoning, Garam Masala, Berebere, Oriental Five-Spice, Crab Snack & Dip Seasoning, Meat Coatings and Rubs, Seafood Seasonings, Scampi Seasoning, Powdered Seasonings, Popcorn Seasonings |
| Seasonings and Blends | 10 | Spice and seasoning mixtures, Liquid | Shelf-Stable | Bacterial growth and/or toxin formation due to poor formulation control,Recontamination with environmental pathogens,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) | Fajita Seasoning Sauce, Kung Pao Seasoning Sauce |
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