ABSTRACT
This chapter focuses on the regulatory and non regulatory approaches related to ensuring food are uncontaminated or safe for consumption. Australia has a long history of food regulation, with the first legislation passed in the colony of New South Wales in 1838. In the context of food, the term ‘safe’ generally means there is a reasonable certainty of no harm under normal conditions of consumption. The main chemicals found in food that may lead to potential health risks are food additives, contaminants, pesticides and veterinary drug residues, naturally occurring toxicants and, in some cases, nutrients. A combination of regulatory and non regulatory measures may be employed, particularly when many parts of the food system are involved. Non regulatory measures alone, such as industry codes of practice or guidelines, might be used when the assessed risk to public health and safety is considered low and development of a standard is not warranted.
