What kind of pesticides must have established tolerance levels when used?

Pesticides used on food crops must have established tolerance levels to ensure safety for human consumption and to protect the environment. Tolerance levels are defined as the maximum amount of pesticide residue that is legally allowed on a food product after it has been treated. These levels are set based on extensive scientific research, which assesses any potential health risks associated with pesticide residues in food.

For food safety, the Environmental Protection Agency (EPA) evaluates data on how much of a pesticide remains on food after it has been treated, how consumers eat that food, and how much exposure is deemed safe. This thorough process ensures that the pesticides used do not pose a risk to public health. While other types of pesticides, such as herbicides, insecticides, and fungicides, are used in agricultural production, it is the pesticides applied to food crops that specifically require established tolerance levels due to the direct implication on food safety and human health.