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RS CXC 55: 2004
Code of practice for the prevention and reduction of aflatoxin contamination in peanuts
Abstract

This document is intended to provide guidance for all parties involved in producing/processing, and handling
of peanuts intended for food and feed. Peanuts and peanut products should be prepared and handled in
accordance with the General principles of food hygiene (CXC 1-1969),¹ which apply to all foods prepared
for human consumption, and the Code of hygienic practice for groundnuts (peanuts) (CXC 22-1979).² These
outline the measures that should be implemented by those responsible for ensuring that food is safe and
suitable for consumption.

General Information

CodeClassificationThemePagesPublisherAvailability
RS CXC 55: 2004CODEX STANDARDSFood technology12025 Version
Jul 2026		Available

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