Dear TonyM
some suggestions:
- MCPD in soy sauce and oils;
- physical hazards are possible in almost all production processes. Depending on the product and on the process of the supplier these still can be present. Maybe process of supplier includes magnets, metal detector or sieve. This makes physical hazards less or more likely.
- are any of the products (e.g. sherry) packed in glass? This is certainly a hazard and you should (probably have) implement control measures. Also consider other packaging materials. You don't want plastics or papers in your products.
- are all the products ambient stable? temperature abuse following growth of pathogens can be considered if you have chilled or frozen ingredients.
- sudan red in red coloured food
- moulds in ketchup, chilisauce. probably also in coconut milk?
- yeast in ketchup;
- is the chicken base fresh or dried? --> if it is fresh: bone particles, salmonella, listeria, staph aureus, allergen cross contamination, temperature abuse, ...
- PAKs in products that have been heated or smoked;
- allergens: what other allergens have the suppliers on site --> is cross contamination at the site of the supplier possible. e.g. peanut contamination in your garlic. Don't know if this is possible, but maybe the supplier handles peanuts (or other allergens) on the same line. Are their control measures good enough.
- some of your products may also be vulnerable to food fraud.
- for dried products: packaging insufficient, products get higher moisture, growth of moulds and mycotoxins. Please be aware that some products, when getting mouldy are dried (e.g. ginger) or the mould is whipped of (e.g. chestnuts)
- aflatoxins in dried chilies;
- salmomella in dried spices;
in fact: buying your raw materials in cash and carry or restaurant depots is a hazard itself.
In my experience it is very hard to receive correct specifications. Sometimes you do not know who the producer is, so you do not have information about food safety control systems. You can not ask for advice or support. Traceability maybe difficult if you do not know the producer/supplier. Getting statements in case of incidents... etc.
I used the RASFF database to do a quick search. I am sure there will be such a database also in USA. Also a good source is riskplaza. However this is a paid database. I do not have access myself.