Managing Chemical Food Safety Hazards
Chemical contamination poses serious risks across the food supply chain, from farm to factory to final product. This practical one-day industry best-practice course teaches how chemicals can become a hazard in the food manufacturing process and how to manage them throughout the supply chain. This course was developed on behalf of an Australian retailer.
Industry Best Practice Training
There are no prerequisites.
This is for you if...
- You manage or assess chemical food safety hazards
- You work in QA, Food Safety, Technical, or Operations roles
- You are responsible for chemical use, storage, or controls
- You support risk assessments, monitoring, and verification
- You want confidence managing chemical risks across operations
Course Curriculum
Course Length
- 1 Day
Course Delivery
- Virtual Classroom (Online, trainer-led)
- In-house (at your facility for groups)
Qualification
- Non-accredited training
- Certificate of Completion issued
Who should attend
- This course is ideal for all quality assurance staff. You will gain a greater understanding of the risks all through the supply chain.
Chemical Food Safety Hazards & Regulations
- Agricultural Chemicals
- Food Additives
Course Modules
- Agricultural Chemicals
- Food Additives
- Chemical Testing
- Case Study 1: Chemical Hazards and Organics
- Category Hazards: Produce & Its Products
- Category Hazards: Cereal Based
- Category Hazards: Meat, Poultry, Eggs and Seafood
- Category Hazards: Dairy
- Category Hazards: Fats and Oils
- Case Study 2: Chemical Hazards in Dairy
- International Chemical Trends
What You Will Learn
- Identify chemical hazards that can occur at any stage of the supply chain, including agricultural chemicals, processing aids, packaging migrants, preservatives, additives, naturally occurring toxins (e.g. mycotoxins), and environmental contaminants
- Understand the regulatory environment and compliance requirements under FSANZ, APVMA, and international standards (e.g. Maximum Residue Limits, permitted additives)
- Recognise case studies of chemical contamination and food fraud, such as melamine in dairy or acrylamide from high-temperature processes
- Learn effective chemical testing methods like GC and LC-MS to detect harmful residues and verify regulatory compliance
- Explore category-specific chemical hazards across organics, produce, cereals, dairy, meat/poultry/seafood, fats & oils
- Develop and implement control strategies, including prerequisite programs (e.g., cleaning protocols), supplier management, monitoring plans, and corrective actions
- Conduct risk-based assessments and integrate chemical control into HACCP or FSMS systems
- Apply practical tools and templates to manage and monitor chemical hazards throughout operations
- In-house vs Public
Public Training
Public training is ideal for individuals or small teams who want a live trainer. Sessions are held virtually, so you can join from anywhere, and we mail out physical training materials before the course. You get structured, industry-focused learning with the chance to ask questions in real time.
In-house Training
Ideal for teams of three or more. Our trainer delivers the session privately, either online or on-site, and tailors the content to your products, processes and part of the food industry. This format builds consistency across your team and allows for focused discussion on your real scenarios.
Course Review
Lyn Radford
Managing Director, Chobani
I couldn’t speak more highly of the process and the confidence it has given us to address our gaps and deal with whatever real-life scenario comes our way.
In-House Group Training
In-house Training for Your Team
In-house training is the most effective way to build capability across your team, especially when three or more people need the same course. We deliver the session privately for your business, either online or on-site, and tailor the content to your products, processes and part of the food industry. This gives your team the chance to ask focused questions and work through real examples that matter to your operations.
We can train groups of up to 20 people however slightly smaller is ideal for discussion, engagement and hands-on learning.
How it works
- Submit the form below
Tell us about your business, the course you are interested in and the number of people you would like trained. - We review your needs
Our team looks at your products, workflows and any specific challenges you want covered. This helps us tailor the session, so it is practical and relevant. - Receive a tailored quote
Once we understand your requirements, we send you a clear quote outlining the delivery options, timing and any customisation you may want. - Training delivered your way
Your session is delivered by an experienced Quality Associates trainer who understands your section of the industry and brings real-world examples to the room. - Ongoing support
After the training, we are available to clarify any questions or next steps, so your team can apply the learning with confidence.
Why choose in-house training?
- Tailored to your products and processes
- Consistent understanding across your entire team
- Focused discussion on your real scenarios
- Efficient and cost-effective for groups of three or more
- Engaging delivery that builds capability quickly
Once you complete the form below, we will come back to you with a tailored quote and recommended approach for your team.
For All Training Enquiries
- ABN: 43 686 877 167
- Training ABN: 43 606 932 165
- RTO Number 41341
FAQs about the course
What are chemical food safety hazards?
Chemical hazards include substances such as pesticide residues, cleaning chemicals, allergens, food additives, heavy metals, or toxins that may be present in food due to contamination, improper use, or naturally occurring factors.
Is this course applicable across all food industries?
Yes. The course covers chemical hazards relevant to a wide range of categories including fresh produce, grains, dairy, meat, seafood, and processed foods.
What are the most common causes of chemical contamination incidents?
Typical causes include operator error, poor storage practices, incorrect cleaning chemical use, inadequate training, mislabelled ingredients and weak change control processes.
What controls help prevent chemical contamination in the factory?
Key controls include chemical storage segregation, correct dilution practices, clear labelling, validated cleaning procedures, allergen control programs and strict lubrication handling.
What sectors is this course relevant for?
The training is applicable to a wide range of sectors, including fresh produce, dairy, meat and poultry, grain and cereal products, seafood and organic goods.