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