Chemical hazards - whether naturally occurring or introduced during food production and processing—can pose significant risks to consumers and result in costly recalls, regulatory action, and reputational damage for food producers.
Join Dr. Gene Bartholomew as he provides a practical overview of chemical hazards in foods, grounded in toxicology principles and regulatory expectations. Participants will examine how chemical hazards affect the human body, how risks are evaluated, and how controls are applied across food production environments. Through practical case studies, participants will learn to recognize chemical hazards, conduct risk assessments, and apply risk-based controls effectively.
Benefits and Learning Objectives
Participants will be able to:
- Explain core toxicology principles as they apply to food safety
- Describe mechanisms of harm associated with common chemical toxicants
- Identify chemical hazards found or introduced during growing, harvesting, processing, and packaging
- Apply toxicology principles and product characteristics to conduct chemical risk assessments
- Interpret regulatory requirements and control measures related to chemical hazards in foods
