|
. Food
chemical safety assessment on food additives, flavors, vitamins and trace
elements, pesticide and veterinary drug residues, natural contaminants
(e.g. mycotoxins), inherent toxicants (e.g. solanines from potatoes), environmental contaminants
(heavy metals, pollutants), packaging migrants, process related chemicals
(acrylamide, 3-MCPD) and food intakes.
.
Identify and evaluate chemical contaminant hazards associated with raw
and processed ingredients from suppliers and carry out a hazard
assessment in absence of adequate toxicological information for pets.
.
Safety evaluation of new ingredients, products and processes. Application
of substantial equivalence principle, history of use and postlaunch monitoring.
.
Safety evaluation of functional bioactive ingredients (e.g. bioactive
phytochemicals, bioactive peptides, probiotics, prebiotics.).
.
Information management. Information searches and interpretation.
. Regulatory
toxicology. Study design and interpretation, GRAS affirmation studies.
.
Establish limits regarding specifications of raw materials and finished
product for chemical hazards
.
Assist Project Managers in developing safer products and processes by
early involvement in Product Development.
.
Assist in the development of preliminary HACCP studies by verifying
presence/level and severity of contaminants in ingredients and advising
on proposed process changes that might cause reactions that would evolve
unwanted chemicals.
.
Assist the factories in defining any gaps and prepare action plans to
address those gaps
.
Monitor chemical safety related emerging issues and implement controls
against those issues
.
Provide technical training and market assistance as required
. Serve
as entry point for marketplace queries on chemical safety of ingredients
and chemical additives
.
Review new formulas for food safety concerns
|
