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Title Manual on the application of the HACCP System in Mycotoxin prevention and control
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.
Year 2003
Job Number Y1390/E
Format Book (electronic)
Infotype Book; Training/Learning Support Material;
AGROVOC Haccp; Mycotoxins; Aflatoxins; Ochratoxins; Trichothecenes; Fumonisins; Patulin; Zearalenone;
Subject Improved quality and safety of foods at all stages of the food chain