A HACCP plan for mycotoxigenic hazards associated with dry-cured meat production processes

This work provided a HACCP plan for mycotoxigenic hazards associated with dry-cured meat production facility. Mycotoxigenic hazards that could emerge at each stage of the production were described. Pathogenic yeasts, toxic secondary metabolites of toxigenic moulds were identified as the potential hazards. Smoking and the dry-ripening stages of production were the critical control points identified. Critical limits for the critical control points were set based on scientific premises and recommendations set by legislative authorities. The status of the critical limits at the identified critical control points need to be monitored, verified and recorded.