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d. Chemical Hazards and Controls

Learning Objectives

To effectively conduct a hazard analysis, the HACCP team must have information and guidelines for identifying potential chemical hazards and for determining if they should be included in the HACCP plan. This course gives an overview of the common types of chemicals used in food processing and the laws and regulations regarding hazardous chemicals. It also gives information about naturally occurring substances and intentionally added chemicals that are associated with foodborne illness or injury. In addition, it gives an overview of the points and types of controls that should be included in a Chemical Control Program.

  • Identify the common types of chemicals used in food processing and the laws and regulations regarding hazardous chemicals.
  • Identify the naturally occurring substances that are associated with foodborne illness or injury.
  • Identify the intentionally added chemicals that are associated with foodborne illness or injury.
  • Identify the points and types of controls that should be included in a Chemical Control Program.

This course is for food safety personnel who need to learn and apply the principles of HACCP in plan development and implementation to meet food safety and/or regulatory requirements.

Available in English

30 minutes

Course Outline
  • Introduction
  • Chemical Hazards
  • Naturally Occurring Substances
  • Intentionally Added Chemicals
  • Chemical Control Program
Regulations
  • FPA HACCP Manual
  • Rules of HACCP – A Compilation of HACCP-Related-Regulations in the United States
  • 21 CFR 110 (FDA) Current good manufacturing practice in manufacturing, packing, or holding human food
  • 21 CFR 123 (FDA) Fish and fishery products
  • 21 CFR 120 (FDA) Hazard Analysis and Critical Control Point (HACCP) systems [Juice Products]
  • 9 CFR 416 (USDA/FSIS) Sanitation [Meat and Poultry Products]
  • 9 CFR 417 (USDA/FSIS) Hazard Analysis and Critical Control Point (HACCP) systems [Meat and Poultry Products]