How a facility identifies, evaluates and controls chemical hazards under 21 CFR Part 117, so a problem is caught before it reaches the product.
Chemical hazards are easy to overlook because they are often invisible. This course shows how a food facility identifies, evaluates, and controls them under 21 CFR Part 117, so a problem is caught before it reaches the product.
The course starts with what counts as a chemical hazard. 21 CFR 117.130 names radiological hazards, pesticide and drug residues, natural toxins, decomposition, unapproved food or color additives, and food allergens. Ordinary plant chemicals such as cleaners, sanitizers, and lubricants can also become hazards if they are misused or poorly controlled.
Next, learners see how the hazard analysis decides which hazards need a preventive control. Each hazard is evaluated for severity, meaning how serious the illness or injury would be, and probability, meaning how likely it is to occur without controls. The reasoning is documented.
Once a control is needed, it must match how the hazard enters the food. The course covers process, allergen, sanitation, and supply-chain controls, with practical examples such as dosing limits, supplier-controlled residues, correct storage and labeling of plant chemicals, proper sanitizer concentration, and food-grade lubricants where incidental food contact is possible.
The course closes with the system that keeps controls working: monitoring, corrective action when a limit is missed, verification, and the records that show it was all done.
Chemical hazards are often invisible, so they are easy to overlook. A documented hazard analysis and controls that match how each hazard enters the food are what allow a problem to be caught before it reaches the product.
Completion certificate, PDF slide download, and access to the complete GMP course library from day one.
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