Manual on the Application of the HACCP System in Mycotoxin Prevention and Control
ISSN 0254-4725
FAO
FOOD AND
NUTRITION
PAPER
73
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Manual on the Application of the HACCP System in Mycotoxin Prevention and Control |
ISSN 0254-4725 FAO |
FAO/IAEA Training and Reference Centre for Food and Pesticide Control
Rome, 2001
Reprinted 2003
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The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. |
ISBN 92-5-104611-5
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© FAO 2001
Chapter 1: An introduction to mycotoxins
What are mycotoxins?
Mycotoxicology - a systems approach
Mycotoxins of world-wide Importance
- The Aflatoxins
- The Trichothecenes
- Zearalenone
- The Fumonisins
- Ochratoxin A
- Patulin
The co-occurrence of mycotoxins
Mycotoxins of regional importance
Chapter 2: An overview of hazard analysis and critical control point (HACCP)
Introduction
Pre-requisite programmes
Basic principles of HACCP
Developing a HACCP plan
Application of HACCP to mycotoxin control
Conclusions
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
References