6. Application of a hazard analysis critical control point (HACCP) system in
mycotoxin control
Implementation of an HACCP concept with emphasis on fungal toxins can be outlined
as follows (Table 2) (see also, FAO, 2001):
• The first critical point of action is to conduct a hazard analysis, preparation of a list of
steps in the process where mycotoxin or mould infestation could occur and description
of preventive measures. One could be the purchasing of ingredients. Many contracts do
not mention mycotoxins at all and that is the first point of action, for example by adding
a clause with maximum acceptable levels of mycotoxin contamination to the contract.