I'm working on my food safety plan and we use the following ingredients with corn products in them and spices, do I have to consider Aflatoxins as a hazard needing a preventive control? If I do is a mycotoxin statement from the supplier good enough?
Fructose corn syrup made of 100% corn
200 & 300 Grain Vinegar- made of a nutrient input dextrose from corn added during fermentation
Modified Food Starch derived from waxy maize