What about salt? I have been asked to specifically call out the Biological, Chemical and Physical hazards for salt associated with salt.
I assume the salt is intended to be a food ingredient ?
it should be food grade so BCPA hazards are discernible from such requirements.
Below Canadian attachment gives these hazards -
Data: FDR, Division 17
Type of Hazard Name of Hazard
C Contamination by non-food chemicals (e.g.: non-food grade)
C Contamination by excess of food additive
P Presence of hazardous extraneous material
(ie B = 0)(A=0)
Canada - Hazard DataBase 2008.pdf 1.15MB
"P" in quote above is expanded in the above reference
For "C" above can see s3a,s3b here -
or pic.below (FCC Standard)(or see USP standard etc)
salt - FCC Standard.png 659.42KB
If you dislike B=0, see s3a above.