Reducing chemical residues in food

The reduction of chemical risks in food is addressed in the Codex Alimentarius Commission recommendations of acceptable daily intakes in food and maximum residue levels in crops. The recommendations serve as guidelines for many countries in their regulatory work on food safety.

1. Regulating food standards
2. Reducing food pollution

1. Monitoring chemical residues in food
2. Banning growth hormones in meat

1. Setting international food safety standards
2. Identifying national requirements for standards for food chemicals
3. Establishing international phytosanitary standards
4. Assessing chemical risks

1. Chemical contaminants of food

1. Residues