Hazards are a way to classify incidents based on the type of hazard that caused the incident
The Hazards categories are used in the Incidents search to help filtering posts, it is available by Industry, based on this selection, you may have different entries.
Food and Feed Industry
The list of hazards for the food and feed industry is designed to cover the most common causes of incidents in the area. Here below is the definition of each of the available classes.
|
Label |
Description |
Examples |
|
Adulteration |
intentional law violation, deliberate putting food on the market with the intention of deceiving the consumer, often by a composition change |
adulteration / fraud / composition |
|
Allergens |
unwanted / undeclared presence of substances or ingredients that can cause allergic reactions |
Undeclared egg and wheat / Undeclared Soy / Sulfites / Possible presence of Gluten |
|
Bio-contaminants |
contamination with microscopic organisms, like viruses, bacteria, fungi, and parasites. Sometimes, it can also include the contamination with macroscopic organisms, like insects |
biological contaminants / mycotoxins / natural toxins / parasitic infestation / TSEs / virus / Clostridium botulinum / Listeria moncytogenes / Hepatitis A |
|
Contaminants |
contamination with chemical or physical entities that can alter the quality or safety (contaminants can enter the food supply chain include pesticides, heavy metals, and other alien chemical agents.) |
chemical contaminants / environmental pollutants / foreign bodies / metals / Elevated levels of histamine / Excessive levels of lead / Presence of Arsenic / pesticide residues |
|
Food contact materials |
variety of materials, including plastics, rubber, paper, coatings, metal, etc migrating from materials to food |
food contact materials/migration |
|
Labelling |
presence of substances or ingredients not declared (excluding allergens and composition) in label or labelling absent/incomplete/incorrect |
feed additives /food additives and flavourings / genetically modified food or feed / Mislabeling / Unapproved Ingredient / novel food |
|
Process/logistic |
alterations related to problems in the production chain, process, methods and transport |
packaging defective / Improper Pasteurization / Incorrect Storage / Possible low levels of thiamine (Vitamin B1) / Lack of Quality Assurance / poor or insufficient controls |
|
Other hazard |
everything that does not fall into the previous categories - because for example the data is not available - and must not be included in the training set |
Organoleptic aspects / Off Taste Off Odor / radiation |