A chemical risk assessment in food safety is an essential part of making sure the food we eat is safe and healthy. It takes a lot of hard work to get food from farms to processing and packaging, and finally to your table. While all this is happening, food comes into contact with many different things — pesticides, cleaning supplies, packaging materials, and more. Most of the substances food comes into contact with are safe, but a few can be dangerous. This is why food safety needs to include risk assessments. Here in the UK, and all over the world, organisations such as the Food Standards Agency (FSA) and the World Health Organisation (WHO) work to determine safe levels of exposure to certain substances. This process is known as a risk assessment, and it plays a vital role in public health and food safety laws. Every risk assessment comes down to four fundamental questions: Is the substance a hazard? What is a safe level of exposure? Who is likely to be impacted? What are the means to prevent likely exposure? Before answering these questions, it is beneficial to clarify two commonly confused terms — hazard and risk. The definitions of hazard and risk help us understand that a hazard is something that has the potential to cause harm, while risk is the likelihood that harm will actually occur under specific conditions of exposure. Quick OverviewChemical risk assessment in food safety ensures that the food we eat is safe by identifying, evaluating, and controlling potential chemical hazards. This process protects public health, guides regulations, and helps food businesses maintain compliance.Whether you’re a food business, regulator, or consumer, this guide covers:✅ Understanding what a chemical risk assessment in food safety is and why it matters.✅ The four steps: hazard identification, hazard characterisation, exposure assessment, and risk characterisation.✅ Common chemical hazards: pesticides, heavy metals, additives, environmental contaminants, and naturally occurring toxins.✅ Applying principles and methods for the risk assessment of chemicals in food to manage risks and ensure safe consumption. In the food sector, understanding what is a chemical risk assessment in the food industry is essential. A chemical risk assessment evaluates the potential dangers posed by chemicals such as pesticides, food additives, cleaning agents, and packaging materials. It helps determine safe levels of exposure and guides food producers and regulators in maintaining safety from farm to fork. Hazard and Risk: Two Related, Yet Different, Concepts In food safety, the terms hazard and risk are not synonyms, even though they seem to be. Defining a hazard simply means stating the possibility of an outcome that may cause an adverse effect or harm. With food structure, hazards may be Biological (bacteria), Physical (puncturing, metal flakes), or Chemical (such as pesticides and food additives). Understanding these categories is essential when carrying out a chemical risk assessment in food safety. On the other hand, Risk is stating the possibility of harm occurring by an adverse effect within a given scenario. i.e. pesticides aren't safe – risk of getting sick, but if the vegetable pesticide residue levels are within safe limits, it poses no risk. If the residue levels or exposure exceed the safe levels, the risk is significant. Understanding these two concepts is front and centre for the Food Business and Food Regulators. Simply identifying a hazard is not enough – the lack of action suggested indicates risk levels. This is why it is important to understand what is a chemical risk assessment in the food industry, as it helps determine how hazards and risks are evaluated and controlled to ensure food safety. What is a Chemical Risk Assessment in Food Safety? For a chemical risk assessment in food safety, the analysis starts with the potential harm a chemical may pose in food and drink. It includes the chemical's toxic properties as well as the likely consumption levels of the chemical. Here are several practical applications of the process: Determining the daily safe levels of caffeine. Identifying the safe levels of heavy metals found in seafood. Finding the maximum permissible levels of food additives that pose no health risks. It is impossible to eliminate all chemicals, so the focus is to keep chemicals at levels that are safe for a lifetime of exposure. Risk assessments for chemicals in the UK are performed by the Food Standards Agency (FSA). These assessments are part of the FSA's risk analysis framework that helps make food safety decisions all the way from the farm to the consumer. These assessments have an impact on policies that include food packaging and other food contaminants like acrylamide and dioxins, and they rely on a clear understanding of the definitions of hazard and risk to ensure accurate evaluation and control of potential chemical dangers. Importance of Assessing Chemical Risk Some chemical risks are not acute. Many result in chronic outcomes such as cancer, endocrine disruption, and damage to the liver, nerves, and other bodily systems. Proactive and continuous monitoring for these risks is essential, as they can remain hidden and undetected until it is too late. Chemical risk assessment in food safety plays a vital role in protecting public health. It helps scientists identify, evaluate, and manage potential hazards arising from chemical substances in the food chain. Risk assessments help scientists to: Identify new contaminants and those that pose emerging risks early on. Assess the safety of additives and processing aids. Determine maximum residue limits (MRLs) of pesticides and veterinary drugs. Set tolerable daily intakes (TDIs) for naturally occurring and industrially introduced chemicals. In essence, what is a chemical risk assessment can be defined as the systematic process of evaluating the likelihood and severity of adverse health effects from exposure to chemical hazards. In the context of food safety, this process helps safeguard consumers, reassure the public about effective regulatory oversight, and guide industry in maintaining compliance with legal standards. The Four Steps of Chemical Risk Assessment in Food Safety Chemical risk assessment in food safety is not a single test or a checklist but a methodical scientific procedure to determine the potential danger of a chemical, the probable level of exposure to a population, and the likely health implications. This four-stage approach, used by the Food Standards Agency (FSA), the European Food Safety Authority (EFSA), and the World Health Organization (WHO), consists of hazard identification, hazard characterisation, exposure assessment, and risk characterisation. This approach ensures that each step supports the next, making all food safety decisions evidence-based, predictable, and in the best interest of the public. Hazard Identification The first step is to assess what the chemical is and the harm it can cause. This involves reviewing a variety of sources, including laboratory studies, toxicology reports, and population-based epidemiology studies. For example, scientists may determine if a particular food preservative has the potential to trigger allergic reactions or if a contaminant in cooking oil is associated with liver damage. This stage essentially answers the question: “Is there any potential for harm associated with any level of exposure?” If no harmful effects are detected, the assessment may end here. However, if the chemical is toxic, the process continues to determine the level of exposure that is safe for consumers. Hazard Characterisation Once a chemical is identified as potentially harmful, the next step is to determine how harmful it is and at what dose, often referred to as the dose-response relationship. Key thresholds include: NOAEL (No Observed Adverse Effect Level) – the maximum dose at which no harmful effects are detectable. LOAEL (Lowest Observed Adverse Effect Level) – the minimum dose at which harmful effects are observed. Authorities then establish health-based guidance values such as the Tolerable Daily Intake (TDI), which represents the daily amount of a chemical an individual can consume over a lifetime without adverse effects. For instance, TDIs for naturally occurring chemicals are often much higher than those for lead, which is highly toxic even at extremely low levels, particularly affecting children's brain development. The Hazard Characterisation phase is where toxicology meets risk management, setting practical safety limits for regulation and public protection. Exposure Assessment Even highly toxic chemicals may pose limited risk if exposure is low. The third step, exposure assessment, evaluates how much of a chemical actually reaches consumers through food, water, and the environment. Factors considered include food consumption patterns, average concentrations of the chemical, and how cooking, storage, or processing affects chemical levels. For example, acrylamide, a chemical formed naturally when starchy foods are fried or baked, poses varying risks depending on how often a person eats crisps, chips, or toast and how darkly the food is cooked. Exposure assessments use national dietary surveys, laboratory analyses, and sometimes biomonitoring (blood or urine testing) to define realistic intake levels for different populations, including children, adults, pregnant women, and the elderly.Risk Characterisation The final step, risk characterisation, combines hazard and exposure data to determine the overall risk. This step answers the critical food safety question: “ Is there a potential health risk based on the level of chemical exposure?” Risk is often expressed as a ratio of predicted exposure to the TDI. If exposure exceeds the TDI, regulatory action is required, which could include setting upper limits, implementing bans, or issuing public guidance. For example, when EFSA found that certain population groups were exposed to acrylamide above safety thresholds, the EU introduced regulations to control acrylamide levels in food products. Risk characterisation does not simply identify hazards; it equips regulators with the information needed to protect public health proportionately without overregulating the food industry. Together, these four steps form a continuous cycle. Chemical safety is not a one-time assessment. As scientific knowledge evolves, so too will the understanding, monitoring, and regulation of chemicals in food. This process answers the questions “what is a chemical risk assessment” and “what are the risks of chemicals in food”, helping ensure that food remains safe for all consumers. Common Chemical Hazards in Food: Real Examples and Why They Matter When thinking of food safety, many people immediately think of bacteria like Salmonella or E. coli. However, one of the more harmful and persistent threats often goes unnoticed: chemical hazards that do not cause immediate symptoms but can have lasting impacts on health. Food can be contaminated with chemical hazards in several ways: naturally occurring toxins, environmental pollution, chemicals introduced during processing, and even contaminated packaging. Understanding these sources helps target the greatest risks and implement effective control measures. The five major categories of chemical hazards are: 1. Pesticide Residues Pesticides protect crops from pests and diseases. If not used correctly, they can leave harmful residues on food. Maximum Residue Limits (MRLs) are legal limits set by the UK Food Standards Agency (FSA) and the European Food Safety Authority (EFSA) to ensure consumer safety. These limits are far below levels shown to cause harm based on toxicological evidence. For example, the now-banned pesticide chlorpyrifos was restricted in the UK and EU due to evidence showing developmental effects in children. This illustrates how chemical risk assessment in food safety can drive protective consumer legislation. Pesticide use is strictly regulated, and food is regularly monitored to ensure it remains within safety limits before reaching supermarkets. 2. Heavy Metals Heavy metals such as arsenic, cadmium, lead, and mercury are naturally present but can accumulate through industrial pollution and contaminated water or soil. Crops, livestock, and fish may concentrate these metals, posing risks to human health. Heavy metals affect the nervous system, cardiovascular system, and kidneys. Consumption advisories exist for vulnerable groups, such as young children and pregnant women, particularly for mercury-accumulating fish like tuna and swordfish. Risk assessors evaluate both acute and chronic exposure levels to set safe consumption limits, demonstrating the role of risk assessment in risk analysis for food chemicals in practice. 3. Food Additives and Processing Aids Food additives, including preservatives, colourings, emulsifiers, and flavour enhancers, improve shelf life and appearance. All approved additives undergo thorough testing for toxicity. Authorities such as the FSA and EFSA use Acceptable Daily Intake (ADI) values to ensure long-term safety. Misuse can still pose risks—for example, excess sulphites may trigger asthma-like reactions, and nitrites in cured meats are tightly controlled due to their potential to form carcinogenic nitrosamines. Ongoing monitoring and reformulation are key components of modern food safety systems. 4. Environmental Contaminants Environmental contaminants, such as dioxins and polychlorinated biphenyls (PCBs), enter the food chain via air, soil, or water. Classified as persistent organic pollutants (POPs), they can bioaccumulate and cause long-term health effects, including developmental impairment, cancer, and immune system suppression. Contaminated animal and dairy products are removed or strictly controlled, highlighting the role of risk assessment in risk analysis for food chemicals in ensuring public protection. 5. Naturally Occurring Toxins Some chemical hazards are naturally occurring in plants, fungi, or animals: Mycotoxins from moulds on grains, nuts, and coffee beans. Marine biotoxins in shellfish during harmful algal blooms. Glycoalkaloids in green potatoes. Storage, climate, and agricultural practices are considered in risk assessments. Proper crop drying, avoiding shellfish harvesting during algal blooms, and other preventive actions are essential for controlling these toxins. Which Chemicals Are Most Harmful in Food? There is no single “most harmful chemical in food,” as different chemicals pose different risks. Lead, mercury, dioxins, and certain pesticide residues are particularly concerning because they can accumulate in the body, especially in children, pregnant and lactating women. Ongoing chemical risk assessment in food safety ensures that exposure levels remain within safe limits, reducing the likelihood of adverse health effects. By identifying hazards, evaluating exposure, and characterising risks, chemical risk assessment in food safety plays a central role in risk analysis for food chemicals, protecting consumers while guiding regulatory and industry practices. Chemical Hazard Risk Assessments in the Real World Once again, the chemical risk assessments in food safety described here are not theoretical examples. They have been, and will continue to be, lifesaving evaluations. Health assessments implemented to control acrylamide in foods processed at high temperatures have already led to significant changes in the food industry, particularly regarding the cooking practices for chips and baked goods. These examples clearly demonstrate what is a risk assessment for the food industry and how it can be applied to better protect the public by identifying hazards, assessing exposure, and implementing practical safety measures. Risk Management and Food Chemicals Once you identify the chemical risks and hazards in food, the objective of risk management systems within overall food safety frameworks is to control and prevent these risks from reaching the consumer. Globally, and in the UK, these systems are multilayered. For example, France operates comprehensive and world-leading scientific systems, regulation, and industry accountability. Let’s explore how this framework functions, from the international level down to the small factory. WHO and FAO Global Frameworks With the daily global movement of food, a coordinated food safety framework is essential. The World Health Organisation (WHO) and the Food and Agriculture Organisation (FAO) help ensure food safety worldwide. They share responsibilities through the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the Joint Meeting on Pesticide Residues (JMPR), evaluating the safety and potential risks of various food chemicals, including additives and contaminants. They perform scientific analyses, including determining health-based guidance and international regulation recommendations. These findings are crucial to Codex Alimentarius, which establishes food safety standards adopted globally, including in the UK. This means that when food is produced in London, Lisbon, or Lagos, it is considered under the same basic principles of safety. 🇬🇧 The UK System: FSA and the Chemical Risk Assessment Framework In the UK, the Food Standards Agency (FSA) is responsible for the regulation of food safety and the assessment of chemical risks in food safety. The UK system is based on three components: Assessing Risk – done by independent scientific committees, such as the Committee on Toxicity (COT). Managing Risk – developing policies, laws, and enforcement to control exposure. Communicating Risk – helping the public, food businesses, and policymakers understand the scientific basis of safety decisions. The FSA partners with the Environment Agency, Defra, and the UK Health Security Agency to monitor food contamination and implement corrective interventions. Practical Examples of the Chemical Risk Assessment Framework In everyday activities, chemical risk assessment in food safety has tangible applications. Each group—businesses, scientists, and regulators—has specific responsibilities: Monitoring and Testing – taking representative food samples to test for pesticides, heavy metals, and additives. Evaluation – checking results against Maximum Residue Limits (MRLs) or Tolerable Daily Intakes (TDIs). Action Plans – initiating product recalls, reformulating products, or prohibiting certain substances when standards are exceeded. Prevention – improving agricultural and manufacturing practices to reduce chemical use at the source. These actions are interlinked and involve other stakeholders, such as retailers, manufacturers, and the public. The process is dynamic and continuously updated in response to new scientific evidence or the introduction of new chemicals. Principles and Methods Behind Risk Assessment Every decision requires a methodical approach. Risk assessments for food chemicals are based on transparency, objectivity, and reproducibility. The four steps of risk assessment for food chemicals are: Hazard Identification – determining what chemicals exist and their potential for harm. Hazard Characterisation – assessing the severity of effects and dose-response relationships. Exposure Assessment – evaluating how much of the chemical reaches the consumer through diet and environment. Risk Characterisation – combining hazard and exposure data to determine the level of risk for specific populations. Risk assessment principles include: Toxicology – assessing short- and long-term health effects. Analytical Chemistry – determining chemical concentrations in foods. Predictive Assessment – estimating exposure based on consumption patterns. Uncertainty Analysis – making confident decisions based on available evidence. These principles define the role of risk assessment in risk analysis for food chemicals, ensuring that safety decisions are reliable and robust. Keeping the Food Chain Safe: Industry Responsibilities Food businesses play a crucial role in preventing chemical contamination. Compliance with Food Hygiene Regulations and HACCP principles is mandatory. Examples include: Farmers using approved pesticides according to label instructions. Manufacturers ensuring raw materials and production lines are free of contaminants. Food packagers using materials that do not leach harmful chemicals into food. Focusing on prevention rather than correction is more effective, sustainable, and cost-efficient. Monitoring Progress and Accountability Monitoring programmes, such as the Total Diet Study, assess hundreds of foods annually to estimate population exposure to contaminants and nutrients. The FSA responds to risks by testing for high mycotoxin levels in imported nuts or mercury levels in fish. Contaminated products are investigated and withdrawn. These strategies ensure the chemical risk assessment framework is actively protecting consumers and maintaining public trust. Social and Economic Impact Effective chemical risk assessment in food safety not only protects public health but also supports economic stability. Contamination scandals can devastate industries, consumer confidence, and trigger costly recalls. Conversely, managing chemical risks effectively increases opportunities for export, investment, and consumer satisfaction. Anticipated Challenges with Chemical Food Safety Evolving food systems bring new risks: Climate change may shift pests and pesticide use. New processing technologies and alternative proteins may introduce novel chemicals. Public concerns include nanomaterials, microplastics, and endocrine disruptors. Regulators are developing predictive models and investing in real-time monitoring technologies. The challenge is to keep food safe while allowing innovation. Through chemical risk assessment in food safety, the UK industry applies a structured framework to protect consumers. Understanding what is a risk assessment for the food industry, following the four steps of risk assessment for food chemicals, and monitoring five key examples of chemical hazards in food—pesticide residues, heavy metals, food additives, environmental contaminants, and naturally occurring toxins—ensures a safe and sustainable food supply. Final Thought: Vigilance and Trust Pays Off The assessment of chemical risks is not an isolated activity but an ongoing public health protection measure and must include science, transparency, and cooperation. Identifying, assessing, and managing risks through chemical risk assessment in food safety helps ensure that food systems in the UK and around the world provide food that is both nutritious and safe. Every stakeholder—inter-agency bodies, scientists, farmers, manufacturers, and consumers—plays a crucial role in maintaining this balance. When you look at an ingredient label or a food safety rating, know that countless hours of research, regulation, and careful monitoring have gone into enabling that simple confidence. This is because not every detail is visible to the consumer, but every evaluation, guided by the principles and methods for the risk assessment of chemicals in food, protects lives.
