The project centres on the creation of new and safer methods of food production. This will be achieved by critically examining a number of food processing operations to determine the optimum deployment of measurement tools to allow improved traceability of toxic contaminants and to identify hazard analysis critical control points within such processes. Rapid, low cost, simple to use immunochemical assay procedures will be developed to allow the at-line measurement of toxic compounds in food production processes, thereby creating a mechanism to achieve increased food safety. The specific problem addressed will be the reduction of toxic chloroprene and chloroanisole fungicide residues in wine,potable water and fruit juice processing operations. These compounds are found in many food products at part per billion levels. Implementation of this approach will provide the consumer with a high quality safer food product.