When making decisions about chemicals in food there are two issues to consider, food production and food processing.

• Food is not labelled with those chemcials that have been applied during production such as pesticides, fertilisers or hormones used on livestock.
• All chemicals added during processing and remaining in food must be marked on the label.

PESTICIDES

Review.

Find out which pesticides may have been used on your food. Ask your supplier whether they know.

Check whether any of the pesticides used are on the EU banned list.

Determine the possible health hazards or environmental impacts of the pesticides from PAN Database

ADDITIVES

Review

Read the labels. Many labels are written in small print and in colours matching packaging, become familiar with the chemical additives listed. For printable lists of additives by type and E numbers check out Bryngollie
Check whether any of the additives in foods you use are known to cause adverse affects in some people. Check the Chemical Cuisine.
Comply if you also package food you must adhere to the Food Packaging Regulations, including QUID - Quantitive Ingredient Declarations. For the latest information check out Foodline

Possible Policy statements

Our organisation wishes to develop a precautionary approach to using chemicals.
We will aim to provide food free of pesticide residues.
All our meals will have the minimum quantity of additives possible.

Suggested Indicators

Pesticide residues in purchased produce
Additives in prepared meals