Where may foods be contaminated with chemicals?
The entire food chain is vulnerable to the intentional or unintentional contamination of chemicals or biological agents. The World Health Organization has estimated that about 10% of the work force in the U.S. is involved in food production. A disgruntled or psychologically unstable employee can adulterate foods anywhere during the production, processing, storage, transport and retail distribution of foods, or at the final food service sector destination.
