With respect to the specific items in yr OP I suggest you first start with freely accessible direct compilations of specific hazard vs ingredient data. A few candidates are -
(1) The (hazard compilation) document in Post 6 link.
ref 1 - USA - Appendix1- Potential Hazards for Foods and Processes, 2018.pdf 1.9MB
(2) the CFIA (hazard database) document attached here -
ref 2 - Canada - Hazard DataBase 2008.pdf 1.15MB
(3) the UK document (micro specifications only) attached here -
ref 3a - micro. specs RTE foods, UK-PHLS,2000.pdf 138.57KB
ref 3b - micro.spcs RTE foods ,UK-HPA, 2009.pdf 998.98KB
(the earlier (3a) contained APC data, the later one not)
(4) the ICMSF document (micro specifications only) attached here -
ref 4 - micro specs Raw and RTE foods,icmsf 2, pt2, 1986.pdf 802.97KB
(5) this ICMSF document (micro specifications only) -
ref 5 - ICMSF compilation food micro.criteria.pdf 2.59MB
(6) this EC document (micro specifications only) -
ref 6 - EC microbiological criteria 2073-2005.pdf 855.2KB
(7) this FSAI,2020,document expanded from ref 3b above -
ref 7 - Guidance Note 3,Interpretation of Micro. Results for RTE foods,Ireland,2020,.pdf 591.8KB
If above not useful, some direct googling for published Specifications for the specific items will often reveal the typical hazards/limits.
There are other excellent Book Compilations referenced in this Forum but they are not free. I daresay standard Baking texts will also have relevant data but unfortunately not my area of expertise.
PS - municipal water will presumably have no hazards (by definition) if conforming to local regulatory standard (whatever that is) or perhaps to regs of destination if product to be exported.
PPS - if the ingredients are Food Grade, then it can be assumed there are no Significant Hazards
P3S - NB. there is an additional, related, compilation here -