CAC/RCP 65-2008 Code of Practice for the Prevention and Reduction of Aflatoxin Contamination in Dried Figs
INTRODUCTION
1. The elaboration and acceptance of a Code of Practice for dried figs by Codex will provide uniform guidance for all countries to consider in attempting to control and manage contamination by various mycotoxins, specifically aflatoxins. It is of high importance in order to ensure protection from aflatoxin contamination in both producer and importer countries. All dried figs should be prepared and handled in accordance with the Recommended International Code of Practice – General Principles of Food Hygiene1 and Recommended International Code of Hygienic Practice for Dried Fruits2 which are relevant for all foods being prepared for human consumption and specifically for dried fruits. It is important for producers to realize that Good Agricultural Practices (GAP) represent the primary line of defence against contamination of dried figs with aflatoxins, followed by the implementation of Good Manufacturing Practices (GMP) and Good Storage Practices (GSP) during the handling, processing, storage and distribution of dried figs for human consumption. Only by effective control at all stages of production and processing, from the ripening on the tree through harvest, drying, processing, packaging, storage, transportation and distribution can the safety and quality of the final product be ensured. However, the complete prevention of mycotoxin contamination in commodities, including dried figs, has been very difficult to achieve.
