FDA’s Appendix 1 includes 17 food categories. USP FFD includes 34 System Ingredient Groups to facilitate searching of records by food category, many of which align with the food categories in Appendix 1.
|FDA Food Categories (from Appendix 1)||Corresponding USP FFD System Ingredient Groups|
|Beverage||Beverages (Non Alcoholic)|
|Chocolate and Candy||Chocolate, Cocoa, and Candy|
|Dressings and Condiments||*|
|Egg||Eggs and Egg Products|
|Food Additives||Colors, Flavors, Gums, Preservatives, Non-Nutritive Sweeteners, Emulsifiers|
|Fruits and Vegetables||Fruit and Vegetable Juices and Concentrates|
|Game Meat||Meat and Poultry Products|
|Nuts||Tree Nuts and Peanuts|
|Oil||Vegetable Oils, Olive Oil|
|Spice||Herbs, Spices, and Seasonings|
|Sweeteners||Nutritive Sweeteners, Non-Nutritive Sweeteners|
|*Due to the nature of food fraud, USP FFD is organized around food ingredients. For multi-component finished products, we recommend conducting a search that includes all ingredients in that product to identify potential food fraud-related hazards.|
USP FFD brings together information from a variety of public sources including documented food fraud incidents, recalls and scientific literature to assist in the identification of food fraud-related hazards. The evaluation of data about food fraud-related hazards is an important component of food safety plans.
Once hazard identification is completed, USP’s Food Fraud Mitigation Guidance supports the process of evaluating hazards and establishing control plans where needed. Beyond helping with FDA’s requirement to identify and evaluate hazards, the USP guidance is also useful for supporting compliance with GFSI-recognized certification programs, which require (or soon will be requiring) food fraud vulnerability assessments that go beyond an examination of historical records for potentially hazardous adulterants.