Aflatoxin in Ingredients

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

Whole Oregano

Garlic Powder

Mustard Seed

Parsley Flakes

Celery Seed

Dehydrated Garlic

Minced Onion

Thank You

You can do some research to understand what foods are high risk with aflatoxin.  Corn and derivatives of corn are obviously high risk.  Keep in mind that aflatoxin, once present, cannot be removed effectively.

I have done research on what foods are high risk of aflatoxin.  I have contacted all our suppliers and questioned about aflatoxin testing and they don't put it on the C of A.  Some do testing of their ingredients before their process on an annuall or biannual basis.  The only high risk ingredients that are associated with aflatoxin that I have found are corn,  paprika, chili powder, nutmeg, turmeric and capsicum.  So do I have to consider this a reasonable hazard for the following?

Granulated garlic

Dehydrated garlic

minced garlic

garlic powder

granulated onion

parsley flakes

mustard seed

Whole oregano

Whole Celery Seed

Minced Onion

I contacted our supplier and they only do testing of mustard seed bianually.