RS CAC/RCP 72:2013
Code of practice for the prevention and reduction of ochratoxin A contamination in cocoa


This document is intended to provide guidance for all interested parties producing and handling cocoa
beans for human consumption. All cocoa beans should be prepared and handled in accordance with the
General Principles of Food Hygiene1
, which are relevant for all foods being prepared for human
consumption. This code of practice indicates the measures that should be implemented by all persons
that have the responsibility for assuring that food is safe and suitable for consumption.

General Information

RS CAC/RCP 72:2013CODEX STANDARDSFood technology10First Edition
Nov 2021

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