How are chemical residues in food regulated?
The safety and performance of all chemicals that are used in food producing crops and animals must be assessed by the APVMA prior to registration to ensure that the health and safety of people is protected. As part of that assessment process using data submitted with the registration application, the APVMA also determines the likely level of chemical residues remaining at the time of harvesting or slaughter. Drawing on this information the APVMA recommends Maximum Residue Limits (MRLs). No product is registered unless these levels are safe for people, while also enabling the chemical to work effectively. The MRLs are then advised to Food Standards Australia New Zealand (FSANZ) which proceeds to consider them in accordance with its legislation. View the Final MRLs (FSANZ website).
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