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Manual on the application of the HACCP System in Mycotoxin prevention and control

Year of publication 2003

Pages 122

Author Nutrition Division

Product type Book (stand-alone)

Series title FAO Food and Nutrition Paper

Series number 0254-4725|1014-2908

Edition 1

Synopsis (short abstract) The manual is meant to provide guidance on the application of the Hazard Analysis Critical Control Point approach to the prevention and control of mycotoxin contamination of foods and feed. After a brief introduction on the nature of mycotoxins and their effects on human and animal health, the document describes the HACCP system, as defined by the Codex Alimentarius Commission, and takes the reader through a series of illustrative examples (six) which show how the HACCP approach can be applied to prevent and control mycotoxin contamination. The examples include: Yellow maize kernals; maize-based animal feed; copra cake and meal; commercially produced peanut butter; apple juice; and pistachio nuts.

Language English

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