by: Food Methods

Table 3Q of Potential Hazards

Process-related biological, chemical, and physical hazards

Food Sweeteners (Nutritive and Non-Nutritive)

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Category Number Subcategory Storage Conditions Hazards Example Products
Food Sweeteners (Nutritive and Non- Nutritive) 1 Sugars (Dry) Shelf-Stable Brown Sugar (Sucrose), Beet Sugar(Sucrose), Invert Sugar, Maple Sugar, Malt Sugar (Maltose), Grape Sugar (Fructose), Corn Syrup Solids, Corn Sugar (Dextrose), Cane Sugar (Sucrose), Milk Sugar, Date sugar, Palm Sugar
Food Sweeteners (Nutritive and Non- Nutritive) 2 Syrup/Molasses (Liquid) Shelf-Stable Sorghum Syrup, Maple Syrup, High Fructose Corn Syrup, Molasses, Pancake and Waffle Syrup, Simple Syrup, Liquid Sucrose, Agave Syrup, Rice Syrup
Food Sweeteners (Nutritive and Non- Nutritive) 3 Honey (Liquid) Shelf-Stable Chemical hazards due to mis- formulation (e.g. sulfites, yellow #5),Metal,Glass (when product packed in glass) Comb Honey, Strained Honey, Whipped Honey, Molasses
Food Sweeteners (Nutritive and Non- Nutritive) 4 Imitation Syrup/Molasses (Liquid) Shelf-Stable Bacterial growth and/or toxin formation due to poor formulation control,Metal,Glass (when product packed in glass) Imitation Maple Syrup, Imitation Honey
Food Sweeteners (Nutritive and Non- Nutritive) 5 Food Sweeteners (Nutr) N.E.C. Shelf-Stable Nutritive Sugar Substitutes, Sorbitol, Xylitol, Isomalt, Tagatose, Maltitol, Lactitol
Food Sweeteners (Nutritive and Non- Nutritive) 6 Food Sweeteners (Non- nutr) Shelf-Stable Aspartame, Saccharin, Acesulfame K, Neotame, Stevia, Sucralose

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Hazard Analysis and Risk-Based Preventive Controls for Human Food: Draft Guidance for Industry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