Food Safety Management: Chapter 34. Management of Chemical Contaminants

Food Safety Management: Chapter 34. Management of Chemical Contaminants
ISBN-10
0128056738
ISBN-13
9780128056738
Series
Food Safety Management
Category
Technology & Engineering
Pages
1192
Language
English
Published
2013-11-01
Publisher
Elsevier Inc. Chapters
Author
Yasmine Motarjemi

Description

A plethora of chemical contaminants threaten food supply. These may be present naturally in food or introduced as a result of contamination or poor practices in food production. The list grows as science and technologies develop and analytical tools improve. However, the key issue at the heart of the management of chemical contaminants is the question of dose and level exposure of consumers. Therefore, one of the main roles of government officials is to determine the level of a chemical agent that would be tolerable in the food supply and that does not present a risk to health. These, referred to as regulatory standards or norms, have to be integrated in the food safety assurance of the food industries and respected. This chapter explains a risk-based approach to the management of the chemical contaminants in the food industry. It addresses prerequisites requirements, the application of an HACCP-based approach to management of chemical contaminants and a risk-based monitoring system.

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