The manual provides guidance on the application of the Hazard
Analysis Critical Control Point (HACCP) 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. Six examples
(yellow maize kernels, maize-based animal feed, copra cake and
meal, commercially produced peanut butter, apple juice and
pistachio nuts) illustrate how the HACCP approach can be applied to
prevent and control mycotoxin contamination.
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