Chemical Risks to Food Safety
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Chemical contamination of food can occur from Improperly Storing Foods (toxic containers, or exposure to toxic substances like pesticides, polish or cleansers), using non-food grade soaps or disinfectants, or improper use of equipment. Some potential chemical hazards with equipment include: Antimony, which is a toxic element used in enameling. If your enamelware is chipped and used to store or cook acidic foods you can slowly poison yourself over time. Your uncoated copper pots or corroded utensils can be trouble too, as can copper tubing and cause copper toxicity. Cadmium can leach out of the electro-plating elements used on utensils or equipment and cyanide poisoning can result from residual silver polish. There can also be Chemicals Present in the Environment like lead (in containers, soldering materials, paint or pipes) or pesticides and taint improperly stored or handled foods. The impact of many chemical contaminants is often apparent only after years of prolonged exposure at low levels. Chemical contaminants present in foods, unlike organic pathogens, are typically unaffected by heat and remain a threat even after cooking. 

Don’t let your guests, diners or family be among the victims by practicing Bad Sanitary Behaviors.