What are the three types of hazards you need to consider for your Food Safety Plan?
Microbiological hazards such as parasites, environmental pathogens, and other pathogens
Radiological hazards, substances such as pesticide and drug residues, natural toxins (such as mycotoxins), decomposition, unapproved food or color additives, and food allergens
Stones, glass, and metal fragments
For more information on formulating your food safety plan, read the FDA Regulation for Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food.