Manual on the Application of the HACCP System in Mycotoxin Prevention and Control

ISSN 0254-4725





FAO/IAEA Training and Reference Centre for Food and Pesticide Control

Rome, 2001
Reprinted 2003

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ISBN 92-5-104611-5

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© FAO 2001

Table of Contents


Chapter 1: An introduction to mycotoxins

What are mycotoxins?
Mycotoxicology - a systems approach
Mycotoxins of world-wide Importance

The co-occurrence of mycotoxins
Mycotoxins of regional importance

Chapter 2: An overview of hazard analysis and critical control point (HACCP)

Pre-requisite programmes
Basic principles of HACCP
Developing a HACCP plan
Application of HACCP to mycotoxin control
Appendix I: Definition of terms
Appendix II: Tasks involved in developing HACCP system
Appendix III: Example of Form - Description and identified use of product
Appendix IV: An example of decision tree to identify CCPs
Appendix V: An Example of a HACCP Worksheet

Chapter 3: Illustrative examples of application of HACCP to mycotoxin control

Example 1: Yellow maize kernels - South East Asia
Example 2: Maize-based Animal Feed - South East Asia
Example 3: Copra cake and meal - Southeast Asia
Example 4: Commercially produced peanut butter, Southern Africa
Example 5: Apple juice (Apple drink) - South America
Example 6: Pistachio nuts in West Asia

FAO Technical papers

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