In toxicology, HACCP is applied to prevent contamination by toxic chemicals, biological toxins, and physical hazards that can lead to acute or chronic health issues. The integration of toxicology within HACCP involves:
- Identifying potential sources of toxic substances, such as pesticide residues, heavy metals, and food additives. - Assessing the risk associated with these substances, considering both exposure and toxicity. - Implementing control measures to prevent contamination during production, processing, and distribution.
