Aflatoxin at intake, Salmonella at the roaster, allergen cross-contact on the packing line.
Overview
Tree nut, peanut and dried fruit operations sit in the low-moisture food category, where a contaminated lot can travel a long way before anyone tests it. This system applies Codex Alimentarius CXC 1-1969 with the low-moisture and tree-nut context of CXC 80-2020, across the whole route: intake, optical sorting, roasting or steam pasteurisation, blending, packing and ambient storage.
Its HACCP plan and study identify CCP-1 roasting or steam pasteurisation, targeting a 5-log reduction of Salmonella, and CCP-2 metal detection, both supported by OPRP-1 intake mycotoxin control referencing regulatory limits for aflatoxin B1 and total aflatoxins and for ochratoxin A. Alongside them sit the issues that generate most audit findings in this sector, tree nut and peanut allergen cross-contact and foreign body control for shell, stone and glass, evidenced through an optical sorting procedure and a glass and brittle materials register. Storage and moisture control guidance covers the ambient conditions that keep dried fruit stable. Provisional critical limits are supplied throughout, to be confirmed by validation on your own roasting or pasteurisation equipment.
What this system covers
- Intake mycotoxin control at OPRP-1 — sampling, aflatoxin and ochratoxin A limits, incoming inspection and rejection
- Roasting and steam pasteurisation at CCP-1 — process parameters, monitoring record and the Salmonella reduction they deliver
- Metal detection at CCP-2 — detector check records, rejection and corrective action
- Optical sorting and foreign body control for shell, stone and glass, backed by a brittle materials register
- Allergen management for tree nut and peanut cross-contact across shared lines, blending and packing
- Storage, moisture and warehouse control for ambient-stable product
- Hygiene prerequisites — personal hygiene, cleaning and sanitation, pest control, maintenance and calibration
- Traceability, withdrawal and recall, internal HACCP audit and pre-audit management review
Who it's for
Nut roasters, packers and dried fruit processors carrying aflatoxin, allergen and foreign body risk into an audit, whether that is a retailer visit, a certification assessment or a customer questionnaire asking how the roast step is validated. The system supplies the drafted plan, the intake controls and the CCP records; you set your own limits, validate the process on your own equipment, and present a system that names your hazards.
By document type
Key documents
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Frequently asked questions
What exactly do I receive?
A downloadable ZIP containing the full set of ready-to-use documents for this toolkit — manuals, procedures, forms, records, checklists, guidance and training material, all in editable Word and Excel format. The exact document count is shown at the top of this page.
Are the documents really editable?
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Does this certify my organisation?
No. These are documentation toolkits aligned to the relevant standard to help you prepare. Certification itself is issued by an accredited certification body after their audit. Our toolkits give you a strong, audit-ready starting point.
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