A harmful chemical in food, such as cleaning agents, pesticides, natural toxins or excess additives.
Cleaning agents and sanitisers, pest-control chemicals, pesticide and veterinary residues on ingredients, natural toxins in some foods, and additives used above permitted levels.
In their original labelled containers, away from food and food-contact surfaces, ideally in a separate dedicated area. Never decant chemicals into unlabelled or food containers.
Allergens are sometimes grouped with chemical hazards because they are substances that cause reactions in sensitive people. They are controlled through accurate labelling and preventing allergen cross-contact.
Yes. If sanitiser is not used and rinsed according to instructions, residue left on food-contact surfaces can contaminate food. Following the correct method and contact times avoids this.
It sets maximum limits for contaminants and residues, regulates food additives, and requires businesses to handle and store chemicals so food is protected from the likelihood of contamination.