2025-07-072025-07-072025https://repositorio.ifal.edu.br/handle/123456789/1030The presence of chemical contaminants in food is a growing concern globally, driven by the intensification of agricultural and industrial production. Potentially toxic substances can be unintentionally introduced at various stages of the food production chain, posing risks to public health. This paper aims to analyze the main sources of chemical contamination in food, the effects on human health, and the control and monitoring mechanisms implemented to ensure food safety. Contaminants such as pesticide residues, veterinary drugs, heavy metals, mycotoxins, improper use of food additives, and compounds from processing and packaging will be discussed. The possible health effects include cancer, neurological, reproductive, cardiovascular, and respiratory disorders. The study also emphasizes the importance of adopting Good Agricultural Practices (GAP) and Good Manufacturing Practices (GMP), implementing the Hazard Analysis and Critical Control Points (HACCP) system, and the role of education and training as simple preventive measures to minimize the risks of chemical contamination and ensure the safety of food for public consumption.ptSegurança alimentarContaminantes químicosSaúde públicaMonitoramento.Trabalho de Conclusão de CursoENGENHARIAS::ENGENHARIA QUIMICA