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d. Chemical Hazards and Controls

Learning Objectives

  • 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.

Available in English, Spanish

25 minutes

Course Outline
  • Introduction
  • Chemical Hazards
  • Naturally Occurring Substances
  • Intentionally Added Chemicals
  • Chemical Control Program
Regulations
  • GMA HACCP Manual-5th edition
  • 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]

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