Extended (cumulated) lists (and Books) do exist of the "hazardous" microbial species most frequently encountered in different Foods (eg from FAO, USFDA) (See addendum2 post following). IIRC such basic lists usually have approx 15-30 elements but may expand depending on the level of detail/scope of foods used. (For example the Salmonella group has more than 2000 recognised species, all of which are considered as "dangerous" health-wise).
However the list for a given ingredient/input as presented in haccp plans typically picks a few representative elements which are known to be (or predicted to be) the most likely causes of illness for the specific ingredient. The selection often varies with the food, eg meat will likely both overlap and differ from seafood.
I will try to offer a simplified explanation of the basis of such hazard lists (ie [a] in text below) -
(1) Potential micro. species / specified groups of micro.species, which may be detected on/in a given food can, for haccp purposes be approx. divided into 2 "Classes" - (a) safety-related (= pathogenic) species, (b) non-safety related (non-pathogenic) species.
Certain Groups/Counts of Groups of micro.species/sub-species are also associated with either of (a) or (b) although the designation is sometimes imperfect, eg some groups may/could contain members of both (a) and (b) (aerobic plate count/Coliform are common examples).
Some typical examples are -
(a) - L.monocytogenes [a species], Salmonella [a large group of species], pathogenic E.coli [a group of sub-species/strains]
(b) - aerobic plate count[APC/TPC][a count of a large variable group of species], Coliform [a large variable group of species], non-pathogenic E.coli (a group of sub-species/strains)[sometimes loosely referred to as "E.coli" or "generic E.coli"]
(2) Currently, haccp, per se, is usually focused only on members of Class (a) with respect to microbial aspects, ie food safety. Also includes CPA hazards of course. (Typical "Food Product Specifications" include selected species/groups/counts from both [a,b])
(3) Many food categories, eg meat, fish have been micro.studied so as to determine/list their own most common/most "dangerous" members of (a).
(4) Typical haccp plans for a given food/food category do not list every possible member in (a) but focus on a few selected species (= "hazards"), often those mentioned in (3).
(5) Compilations of "hazards" as referred in (4) do exist. Several threads on this Forum offer links to such articles/Books.
Just as an example, one accessible (BCPA) hazard compilation (Canadian) oriented towards haccp is attached below. Its organisation is sort of 3-way, eg product categories, process stages, BCPA hazards.
Canada, Hazard DataBase,2008.pdf 1.15MB
(some of the URLs on pgs 292-295 still work, maybe 50/50)
Another useful route is via Country/Area/Product-specific compilations of Micro. Regulatory data which typically list selected/prioritised items from both (a,b). Many of such lists exist on IT and are posted on this Forum..
Unfortunately, afaik, there is no (maintained) public-accessible summary/links of accessible hazard compilations for individual/multiple food categories/locations (at one time FAO did do this). Certain Food Sector Industrial Organizations do fund such projects for their members.
Hope that above is semi-intelligible. Yr quest is a rather specialized field (not mine) and can be subjective.
PS - there are many, many lists/articles on food micro. criteria scattered aound this forum. JFI i attach 3 which are not first time here but are less frequently reiterated and seem informative.
mcr1 - Codex establishment of micro.criteria, 1997.pdf 145.26KB
mcr2 - micro. criteria for food,1997.pdf 2.59MB
mcr3 - Micro.criteria for foodstuffs,GSO,2014 - Final-Draft.pdf 750.43KB