Unwanted chemicals can enter foodstuffs during:
- Growth, for example, veterinary drugs, fertilisers, pesticides and environmental contaminants such as lead or dioxins,
- processing or food preparation, for example, oil, cleaning chemicals or insecticides,
- transport, as a result of spillage or leakage, and
- sale, for example, cleaning chemicals, insecticides and leaking of such things as plasticises from packaging. Chemicals may cause acute poisoning or cause long-term illness such as cancer.
To avoid taint, some cleaning chemicals, such as phenol and perfumed soap, must not be used in food premises, especially by these handling dairy/fatty foods. All cleaning materials must be kept in properly labelled containers and stored in a manner which obviates any risk of contamination.
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