This book examines the role of toxicological science in developing and enforcing food safety laws and standards. It covers the assessment of chemical and biological hazards, establishment of maximum residue limits, and the implementation of safety protocols to protect consumers. The book emphasizes the integration of toxicological data into regulatory decision-making processes. Ideal for regulatory affairs specialists and food safety professionals, it advances the application of toxicology in food regulation.
Harper Velazquez specializes in the role of toxicology in food safety regulation, focusing on developing and enforcing standards to protect public health from chemical contaminants in food. Her research explores how toxicological data informs regulatory limits for pesticides, additives, and contaminants in various food products. Harper has contributed to the creation and revision of food safety regulations, ensuring they are based on the latest toxicological evidence and risk assessments. She has published numerous studies on the effectiveness of regulatory measures in reducing chemical exposures and preventing foodborne illnesses. As an editor, Harper provides guidelines for regulators and food safety professionals to implement and adhere to toxicology-based standards, promoting safe and compliant food production through informed regulatory practices.