What can lead to foodborne illness due to chemical contaminants?

Chemical contaminants can lead to foodborne illness when substances found in the establishment come into contact with food. This includes a wide array of chemicals, such as cleaning agents, pesticides, or improperly stored food additives that could inadvertently mix with food items. It is crucial for food establishments to maintain strict protocols regarding the storage and use of chemicals to prevent any risk of contamination.

While inadequate washing of hands and poor food handling practices can lead to biological contaminants like bacteria or viruses, they do not directly pertain to chemicals. Leaking containers may signify a physical hazard or indicate that chemicals could potentially escape their intended area, but it does not directly reference the type of contaminants found in the question. Therefore, recognizing that substances found within the establishment can pose a direct threat to food safety is essential to preventing chemical foodborne illnesses.