Section 1: Answer all questions. This section provides a total of 7 marks. All food consists of chemicals. Chemical hazards are substances with the potential to cause adverse health effects that either occur naturally or are added during food production or handling. Examples include some additives, pesticides and certain metals. Residues of certain substances may remain and have an impact further down the food supply chain or on various categories of products. For example, residues of pesticides used when growing plants as feed may be detected later in tests on food of animal origin. For this reason, many countries in Europe takes an integrated approach, encompassing actions that cover the entire food chain from animal feed, animal health, plant protection and food production to processing, storage, transport, import and export, as well as retail sales. i. Based on the above, explain any ONE (1) method on how the human body distributes toxin once it has been ingested (2 marks) ii. Discuss any ONE (1) control method organization may implement to minimize chemical exposure in food consumption. (2 marks) iii. In toxicology, dose-response relationship concept and its understanding is important. Explain dose-response relationship and provide an example