Contaminants subject to these guidelines are: • Those detected in food where there is no regulatory level; and, • Those meeting the definitions within the General Standard for Contaminants and Toxins in Food and Feed (CXS 193-1995) for which there are no specific Codex, regional or national standards, recommendations or guidelines; and, • Those where the detections have not been previously reported in the food and are unexpected (i.e. not a recurring or an intermittent occurrence); and, • Those found within a specific lot or consignment of food or food ingredient, Contaminants detected in situations where the risk manager is investigating the possibility of intentional adulteration of food are excluded. Examples of (groups of) contaminants included in the scope of these guidelines • Contaminants that may occur in materials used or created during processing of food and that may be inadvertently present in the food (e.g. printing inks, oils/lubricants/resins used as manufacturing maintenance compounds, cleaning compounds, traces of chemicals used in the manufacturing facility); • Chemicals used to mitigate specific environmental, sustainability and climate change issues, (e.g. nitrification and urease inhibitors), which have not been anticipated to be present in food;