Manual on the application of the HACCP system in mycotoxin prevention and control
FAO/IAEA Training and Reference Centre for Food and Pesticide Control/ Food and Agriculture Org. of the United Nations
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.1/1/2001
Detalles de publicación
- Editor: FAO
- ISBN-10: 9251046115
- ISBN-13: 978-9251046111
- Dewey Decimal: 363.192
- Librería ECHO: 363.192 FAO