The Complete Food Hazard List
This list can be used to create a hazard profile of a food business or process, prior to determining where a HACCP study should focus.
| Hazard | Significance |
| Physical | |
| Pests (including faecal matter, dead +alive pests, feathers, egg cases (ootheca) |
|
| Premises (tile fragments, glass) | |
| Person (food handler/customer/visitor/contractor) | |
| Product (bone/hair/skin) | |
| Packaging (cardboard/string/staples) | |
| Plant (equipment, machinery, services e.g. ventilation) | |
| Chemical | |
| Equipment / maintenance (lubricating oil, metallic leachate) | |
| Cleaning materials | |
| Environmental –Pesticides, Herbicides, dioxin, radiation (changes that occur in cell are chemical in nature) |
|
| Allergies (Histamine reaction / Anaphylactic shock- eg. peanuts | |
| Packaging – absorbency of materials | |
| Process chemicals and additives | |
| Medical residues e.g. antibiotics | |
| Microbiological | |
| Survival of spores | |
| Survival of toxins | |
| Survival (from heat, chemicals or irradiation) of vegetative cells | |
| Multiplication of pathogens (conditions suitable) | |
| Cross Contamination pathogens (raw-cooked)Inherent Contamination (Salmonella, Campylobacter, BSE prion,) | |
| Spoilage organisms | |
| Regeneration of spores – invasive and toxin generation | |
| Contamination from water supplies and cooling water | |
| Air borne contamination |