Chemical Hazard in Food

Chemical hazard are chemicals that can get into food by improper storage of chemical or chemical containers or by using chemicals improperly.

Generally, industrial pollutants are unintentional contaminants of foods, even if regulated, may be difficult to control.

Some toxic chemical compounds can occur naturally in foods and in the environment.

Chemical hazards can cause food borne disease and the consumer health. This includes naturally occurring substances, such as allergens, and toxins and contamination of food with chemicals substance, their residue or their degradation products at levels that can harm the consumers.

Chemical hazards include:

• pesticides

• food additives and preservatives

• cleaning and sanitizing supplies

• toxic metals that leech through worn cookware and equipment

• lubricants used on equipment

The above chemicals must be approved by federal agency before they can be legally used. If a chemical leaves a residue in food, the cognizant agency is responsible for establishing a tolerance level – the amount of residue that can legally remain in or on raw and processed foods.