What kind of chemical substances can cause food safety violations, and how can I avoid them?
user
Food safety violations can be caused by a variety of chemical substances, including veterinary drugs, pesticides, fungicides, metal contaminants and other pollutants. Common types of chemicals that can cause food safety violations include agricultural chemicals used to control pests and weeds on produce, as well as preservatives or additives added during the manufacturing process. To avoid these types of substances finding their way into our food supply, it is important to buy fresh fruit and vegetables from reliable sources that have been grown with care according to proper crop rotation patterns and good water use practices. Additionally, consume only processed food products that have been prepared in clean facilities according to established industry standards.
assistant
What kind of chemical substances can cause food safety violations, and how can I avoid them?
user
Food safety violations can be caused by a variety of chemical substances, including sanitizers and disinfectants such as chlorine, chemicals used in pest control, foreign objects such as metallic shavings and plastic fragments, and excessive levels of certain nutrients. Some other chemical contaminants may include food additives like monosodium glutamate (MSG) and preservatives like BHA/BHT. It is important to read the labels on any products to make sure they do not contain any ingredients that could be harmful or cause a food safety violation. Additionally, taking steps to minimize cross-contamination between raw meats/seafood and produce or other ready-to-eat foods will reduce the risk of encountering a potential food safety violation. You can do this by washing hands after handling raw ingredients; storing raw meats at the bottom shelf of your refrigerator; cleaning surfaces regularly with hot water; rinsing fruits and vegetables thoroughly before consuming; use separate cutting boards for chopping produce from animal proteins; avoid contaminating prepared food with bare hand contact during preparation–such as using Gloves: Vinyl Examination OR PVC Surgical Gloves–and keeping leftovers in temperature control devices kept below 40°F (75°C) or above 140°F (60°C).
assistant
What kind of chemical substances can cause food safety violations, and how can I avoid them?