Handbook of Hygiene Control in the Food Industry

Table14.1 Hazardidentification

Hazardexisting?

Yes No

Productcan be (cross)contaminatedvia:

1. Non-processedproduct(or ingredients)


2. (Modifiedair) gas


3. Processingaids


4. Packagingmaterials


5. Materialequipment(productcontactsurface)


6. Personnel


7. Air (environment)


8. Vermin

CategoryM: (Micro-)biologicalhazards
Presence(pathogenic)microorganisms
Cross-contamination(pathogenic)microorganisms
Growthof (pathogenic)microorganisms
Microorganismsincludesbacteria,yeastand mould,virus

CategoryC: Chemicalhazards
Presenceof (thermal)stabilemicrobialtoxins
Presenceof (remnantsof) (toxical)cleaningand disinfectionsagents
Presence/contaminationof/withlubricationagents
Presence/contaminationwithcoolingagents
Presenceof heavymetals(As,Cd, Hg and Pb)
Presenceof dioxinsand PCB's
Presenceof pesticides
Presenceof (animal)drugssuchas antibiotics,
sulphonamidesor hormonepreparations
Presenceof radioactiveagents

CategoryP: Physicalhazards
Contaminationvia (transport)air
Contaminationwithburnt(productown)particles
Contaminationwith(productown)(dry,hard)rests
Contaminationwithglass
Contaminationwithpaper(rest),stickers,paperclips
Contaminationwithwood(particles)
Contaminationwithmetal(pieces)
Contaminationwithplastic(particles)
Contaminationwithclosinglids
Contaminationwithrubberbands
Contaminationwithdust,environmentaldirt
Contaminationwithsandand stones
Contaminationwithbrokenmachineryparts
Contaminationwithbolt and nuts
Contaminationwith(rubber)seals
Contaminationwithwritingmaterials
Contaminationwithtools,instrumentsfor maintenance
Contaminationby insects,birds,othervermin
Contaminationby leakingpackages
Cross-contaminationwithreturnproduct

230 Handbookof hygiene controlin the foodindustry