What can chemical contaminants arise from?

Chemical contaminants can arise from substances normally found in the establishment because many food establishments use various cleaning agents, sanitizers, and pesticides that, if not properly managed or stored, can inadvertently get into food. For instance, if a cleaning solution is stored near food preparation areas and spills or splashes occur, it can lead to contamination. Furthermore, chemicals such as adhesives, varnishes, and even certain equipment can leak harmful substances if not adequately monitored. This highlights the importance of hygiene practices, proper material handling, and staff training to prevent accidental contamination from these commonly present substances.

Improper cooking techniques, improper food storage, and expired ingredients are more directly related to biological or physical contaminants rather than chemical ones, which is why they do not fit as well in this context.