HACCP - Hazard Analysis Critical Control Points
     
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HACCP Analytical Notes - Potential Hazards

National Advisory Committee on Microbiological Criteria:

"Hazard": biological, chemical or physical property that may cause a food to be unsafe for consumption.

  • Natural Toxins
  • Microbiological Contamination
  • Chemical Contamination
  • Pesticides
  • Drug Residues
  • Decomposition in Scromboid Toxin forming Species or any other case where Decomp is a Hazard.
  • Parasites
  • Unapproved Addition of Direct or Indirect Food or Color Additives.
  • Physical Hazards

Food producers should assess:

  • Presticides
  • Toxic elements (Lead, Mercury, Arsenic, Cadmium)
  • Natural Toxins (Aflatoxins, Patulin)
  • Direct or Indirect Additives
  • Environmental Toxins (Dioxin, PCB's)
  • Allergens / crossover ingredients (gluten, nuts, sulfites)
  • Hormones and Antibotics
  • Contaminants from recycled materials for packaging

Pesticides: 11,000 different registered compounds

  • multiresidue screening: Organochlorine, Organophosphosphate, N-Methyl Carbamates

Toxic Elements

  • Lead, Cadmium Arsenic, Mercury, Chromium and Selenium.

Natural Toxins:

  • Aflatoxins (corn, nuts, cottonseeds and peanuts)
  • Patulin (Apples or apple juice)
  • Produced by Aspergillus and Fusarium

Direct and Indirect Food Additives:

  • BHT

Environmental Contaminants, Allergens, Antibotics

  • Validated cleaning procedure with tests of equipment and rinse water.
  • Packaging materials assessed for extractable.

Kappa Laboratories, Inc.

Main Laboratory
2577 NW 74th Ave.
Miami, Florida 33122		 Mt. Sinai Medical Center
Biomedical Research
4300 Alton Road
Miami Beach, Florida 33140
Phone (305) 599-0199 * Fax (305) 592-1224
Email: info@kappalabs.com

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