Mycotoxins : HACCP hazard table overview

Introduction

For a Hazard Analysis and Critical Control Point (HACCP) plan to work well, it is important to first identify and understand all possible food safety risks. To help with this key step, we have created several detailed hazard analysis tables that cover a wide range of contaminants.

The information below focuses specifically on mycotoxins. These are natural toxins made by certain types of mould, and they can be a serious chemical risk in many farm products and processed foods. The hazard table provided gives a complete overview, showing where contamination can come from, how to prevent it, and listing the important control points and checks needed to manage mycotoxins.

Because the table contains a lot of detailed information spread across many columns, it is best to download the file to see it properly.

What are mycotoxins?

A mycotoxin is a toxic substance produced by certain types of fungi, such as moulds. These fungi are common in the environment and can grow on various agricultural crops, including grains, nuts, and legumes, both before and after harvest. Consequently, mycotoxins can sometimes be found in food products made from these crops, such as bread or peanut butter.

To protect consumers, food products are closely monitored for the presence of mycotoxins through rigorous testing programs. Strict safety limits are enforced to ensure that any potential exposure is kept well below levels that could pose a health concern. Because of these robust control measures, the resulting health risk to the public is considered very low.

It is important to view this in perspective, as the significant health benefits of a balanced diet rich in grains, nuts, and legumes far outweigh the minimal risk associated with mycotoxins.

Mycotoxins Hazards Table