Methodology
1. Selection of chemical substances 
2. Development of a TDS food list 
3. Food sampling 
4. Sample preparation 
5. Laboratory analysis 
6. Dietary exposure assessment 
7. Publication of results Sample preparation
Prepared food samples individually to “as consumed” status 
- Preparation steps ranged from simple rinsing, peeling, chopping, to cooking by boiling, steaming, stir-frying, etc.
- Mirrored reductions or increases in the levels of chemical substances or the formation of new chemical substances that would occur during kitchen preparation as far as practicable.
Pooling samples for laboratory analysis
- Homogenised prepared food samples individually.
- Pooled the six individually prepared samples of the same TDS food item to form a “composite sample”.
- Formed a total of 374 composite samples for laboratory analysis.