Chemical hazards

Chemical hazards 

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.

CLEANING CHEMICALS

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.

ADD PHOTO OF CHEMICALS HERE