HACCP Generic Model: Assembled Meat Products (Pizza)

Form 6 - Chemical Hazards

List all Chemical Hazards Related to Ingredients, Incoming Material, Processing, Product Flow, etc.

Identified Chemical Hazards

• Incoming Materials
  • Pizza Flour
    • Pesticides
    • Mycotoxin
  • Vegetable Oil
    • BHA, BHT, anti-oxidant, preservatives
  • Water
    • Chemical residues
  • Tomato Paste
    • Pesticides
  • Pizza Seasoning Premix
    • Pesticides
  • Granulated Garlic
    • Pesticides
  • Shortening
    • Preservatives
  • Meat (pepperoni, ham, Italian sausage) incorrect quantities
    • Nitrates, nitrites and presence of monosodium glutamate (MSG) not declared on the label
  • Meat (pepperoni, ham, Italian sausage)
    • Pesticides antibiotics/drug residues and hormones
  • Individually quick frozen vegetables (diced/strips green/red peppers, diced mushrooms, diced onions)
    • Pesticides
  • Canned Mushrooms
    • Pesticides
  • Dehydrated Onions
    • Pesticides
  • Canned Pineapple
    • Pesticides, tin ions (acid reaction)
  • Packaging Material:
    • Chemical migration due to use of non-food grade packaging material
    • Allergies due to ingredients not being indicated on label/packaging material
  • Skim Milk
    • Antibiotics, pesticides
• Process Steps
  • #1 Receiving
    • Of non compliant material (see above)
  • #23 Labelling/Shrink wrapping
    • Allergies due to ingredients not being indicated on label/packaging material