Any known hazard of a reagent that could cause harm to an individuals health, including but not limited to respiratory ailments, burn hazards, or damage to mucous membranes.
The danger posed to food safety by the contamination of food by chemical substances, such as pesticides, detergents, additives, and toxic metals.
a chemical not allowed in food
A hazard posed to food by chemicals in the food production or processing workplace.
Chemicals that create a threat of bodily harm if inhaled, ingested, or touched.
A nonliving hazard that results from substances, including solids, liquids or vapors, that could potentially interact. Some chemicals can damage the human body if people inhale, ingest or absorb them. Eg: chemicals are lead, alcohol and hydrocarbons.
A chemical hazard arises from contamination with harmful or potentially harmful chemicals.