How are chemicals categorized in relation to food safety?

Chemicals in relation to food safety are categorized primarily based on their potential impact on health when they are present in food products. The categorization includes restricted substances, which are chemicals deemed harmful and subject to regulatory control, and unavoidable poisonous or deleterious substances, which refers to substances that, although potentially harmful, can occur naturally in food and may not be eliminated entirely during food processing.

This classification is critical because it guides the establishment of food safety regulations and practices. Restricted substances may be banned or limited in food products to protect public health, while unavoidable poisonous substances are recognized as risks that need to be managed but may still be considered acceptable under certain conditions, especially since their occurrence cannot be entirely prevented. Understanding these categories helps in assessing risks and implementing appropriate controls in the food industry as per HACCP principles.

Other options, while they present valid concepts, do not accurately reflect the regulatory framework and the understanding of chemical safety related to food as it pertains specifically to the distinction between those that pose a risk and those that cannot be completely avoided.