Friday, 22 May 2009
The aim of this document is to provide food business operators (FBOs), enforcement officers and other stakeholders with a concise overview of the health hazards of, and sources of exposure to, mercury, lead, cadmium, tin and arsenic in food.
It gives information on methods of sampling and analysis for these contaminants and the legislative control measures in place to minimise their presence in food.
Finally, it provides a short guidance for FBOs on the risk management measures that they should have in place to control mercury, lead, cadmium, tin and arsenic in food and also a bibliography giving sources of further information.
