Abstract
This article describes how the general principles of food safety risk management are applied to chemical hazards in food. Chemical hazards in food include environmental contaminants, natural toxins, allergens, mycotoxins, residues of pesticides, veterinary drugs and feed additives, intentional food additives, substances formed during food processing, substances derived from food contact materials, and adulterants. The paper discusses preliminary risk management activities, including risk profiling and the need for risk assessments. Examples of different risk management options and criteria for evaluating and selecting appropriate measures are given. Finally, the implementation of risk management measures and monitoring and review of the results obtained are discussed.
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