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World","\u002Fgrossiste\u002Fworld-flavor\u002F",[],[],{"id":497,"type":171,"label":498,"href":190,"icon":191,"iconRole":174,"description":192,"badge":25,"groupTitle":25,"groupKey":25,"style":25,"gridColumns":25,"cssClass":25,"psCategoryId":25,"psProductId":25,"showPsChildren":46,"position":239,"barVisible":16,"children":499,"psChildren":500},4423,{"fr":189},[],[],[],{"id":503,"type":171,"label":504,"href":506,"icon":25,"iconRole":174,"description":25,"badge":25,"groupTitle":25,"groupKey":25,"style":25,"gridColumns":25,"cssClass":25,"psCategoryId":25,"psProductId":25,"showPsChildren":46,"position":239,"barVisible":16,"children":507,"psChildren":508},4389,{"fr":505},"Blog","\u002Fblog\u002F",[],[],{"id":510,"type":171,"label":511,"href":66,"icon":25,"iconRole":174,"description":25,"badge":25,"groupTitle":25,"groupKey":25,"style":25,"gridColumns":25,"cssClass":512,"psCategoryId":25,"psProductId":25,"showPsChildren":46,"position":248,"barVisible":16,"children":513,"psChildren":514},4390,{"fr":97},"ml-auto",[],[],{"academy":516,"blog":517,"expertise":518},[],[],[],{"ok":16,"alternates":520},{"fr":521,"en":522,"de":523},"\u002Fblog\u002Fconseils-pro\u002Fconservation\u002Faflatoxines-verifications-acheteur","\u002Fen\u002Fblog\u002Fpro-tips\u002Fstorage\u002Faflatoxines-controle-reception-fruits-secs","\u002Fde\u002Fblog\u002Fprofi-tipps\u002Flagerung\u002Faflatoxines-controle-reception-fruits-secs",{"id":525,"title":526,"h1":526,"category":154,"subcategory":156,"slug":527,"coverImage":528,"thumbnailImage":528,"content":529,"faq":530,"metaDescription":531,"active":16,"datePublished":54,"dateUpdated":54,"readingTime":265,"mentor":25,"alternates":532,"langsWithContent":533,"audioEnabled":46,"audioUrl":54,"author":25},277,"Aflatoxines : ce qu'un acheteur contrôle à réception","storage--aflatoxines-controle-reception-fruits-secs","\u002Fstatic\u002Fuploads\u002Fblog-covers\u002F8e9d474ec89c.webp","\u003Cp>Aflatoxins are among the most closely monitored contaminants in the global dried fruits and oilseeds sector. For a professional buyer—whether a fine grocer, restaurateur, pastry chef, or wholesaler—understanding this risk is not a theoretical option: it is a control point that determines the HACCP compliance of their own establishment. This article explains what aflatoxins are, which products they affect, what a serious supplier must guarantee, and, most importantly, what the buyer can verify themselves upon receipt of a batch.\u003C\u002Fp>\n\n\u003Ch2>What is an aflatoxin and why it concerns dried fruits\u003C\u002Fh2>\n\u003Cp>Aflatoxins are substances produced by certain moulds, primarily fungi of the Aspergillus genus, which can develop on agricultural raw materials under favourable humidity and temperature conditions. These moulds most often appear in the field, during drying, or during poorly controlled storage. The risk is therefore not linked to a particular brand or origin, but to the very nature of the product and the conditions under which it was harvested, dried, transported, and stored.\u003C\u002Fp>\n\u003Cp>For a foodservice or fine grocery professional, remembering a few principles is enough to understand the issue:\u003C\u002Fp>\n\u003Cul>\n\u003Cli>Aflatoxins are neither visible to the naked eye nor reliably detectable by smell or taste.\u003C\u002Fli>\n\u003Cli>They preferentially develop in warm, humid environments, which explains the particular vigilance regarding products imported from tropical or subtropical zones.\u003C\u002Fli>\n\u003Cli>The only way to detect them with certainty is through laboratory analysis, performed on representative samples from a batch.\u003C\u002Fli>\n\u003Cli>Once present, they do not disappear during cooking: prevention therefore takes place upstream, during sourcing and storage.\u003C\u002Fli>\n\u003C\u002Ful>\n\u003Cp>This is why the issue is not limited to a one-off quality check: it involves the entire chain, from the producer to the receipt in the buyer’s warehouse.\u003C\u002Fp>\n\n\u003Ch2>Which products in the catalogue are monitored for aflatoxins\u003C\u002Fh2>\n\u003Cp>Not all product categories present the same level of exposure. A serious wholesaler adjusts their control frequency and sourcing based on the specific sensitivity of each category. Here is a concise reference to help prioritise vigilance upon receipt according to the ranges ordered.\u003C\u002Fp>\n\u003Ctable>\n\u003Cthead>\n\u003Ctr>\n\u003Cth>Product family\u003C\u002Fth>\n\u003Cth>Usual level of vigilance\u003C\u002Fth>\n\u003Cth>Points to check upon receipt\u003C\u002Fth>\n\u003C\u002Ftr>\n\u003C\u002Fthead>\n\u003Ctbody>\n\u003Ctr>\n\u003Ctd>Nuts (almonds, hazelnuts, pistachios, peanuts)\u003C\u002Ftd>\n\u003Ctd>High\u003C\u002Ftd>\n\u003Ctd>Mouldy smell, shrivelled or discoloured kernels, abnormal dust in the carton\u003C\u002Ftd>\n\u003C\u002Ftr>\n\u003Ctr>\n\u003Ctd>Dried and dehydrated fruits (figs, apricots, raisins)\u003C\u002Ftd>\n\u003Ctd>Medium\u003C\u002Ftd>\n\u003Ctd>Moisture level to the touch, signs of dampness in the packaging, consistent use-by date\u003C\u002Ftd>\n\u003C\u002Ftr>\n\u003Ctr>\n\u003Ctd>Spices in powder or whole form\u003C\u002Ftd>\n\u003Ctd>Medium to high depending on variety\u003C\u002Ftd>\n\u003Ctd>Lumps, colour change, musty smell\u003C\u002Ftd>\n\u003C\u002Ftr>\n\u003Ctr>\n\u003Ctd>Dried vegetables (lentils, chickpeas, beans)\u003C\u002Ftd>\n\u003Ctd>Low to medium\u003C\u002Ftd>\n\u003Ctd>Presence of fine dust, excessive broken kernels\u003C\u002Ftd>\n\u003C\u002Ftr>\n\u003Ctr>\n\u003Ctd>Olives and spreads\u003C\u002Ftd>\n\u003Ctd>Low (product in brine or oil)\u003C\u002Ftd>\n\u003Ctd>Packaging integrity, absence of abnormal fermentation\u003C\u002Ftd>\n\u003C\u002Ftr>\n\u003C\u002Ftbody>\n\u003C\u002Ftable>\n\u003Cp>This hierarchy does not eliminate the need for systematic control: it simply allows the buyer to focus their attention where the risk is statistically best documented, particularly on nuts and certain finely ground spices where localised contamination is harder to detect visually.\u003C\u002Fp>\n\n\u003Ch2>What a serious supplier guarantees: analyses, batches, regulatory thresholds\u003C\u002Fh2>\n\u003Cp>A food wholesaler that has worked for several decades with foodservice and fine grocery professionals structures their supply chain around three pillars: batch traceability, laboratory analysis, and compliance with the regulatory thresholds applicable to the products concerned.\u003C\u002Fp>\n\u003Cul>\n\u003Cli>\u003Cstrong>Batch traceability:\u003C\u002Fstrong> each receipt is identified by a batch number allowing traceability back to the origin, production date, and transport route.\u003C\u002Fli>\n\u003Cli>\u003Cstrong>Laboratory analyses:\u003C\u002Fstrong> sampling is carried out on the most exposed products, particularly nuts and certain spices, before stocking or in addition to the analysis provided by the producer.\u003C\u002Fli>\n\u003Cli>\u003Cstrong>Compliance with regulatory thresholds:\u003C\u002Fstrong> batches that do not meet the applicable limits are excluded from sale without exception.\u003C\u002Fli>\n\u003Cli>\u003Cstrong>Available documentation:\u003C\u002Fstrong> a professional who requests it as part of their own HACCP process must be able to obtain the traceability information related to a delivered batch.\u003C\u002Fli>\n\u003C\u002Ful>\n\u003Cblockquote>\nAt Palimex, we believe that the trust of a professional buyer is not declared, it is verified batch by batch. Since 1984, we have worked with identified partners and systematically reject any batch with doubts about its sanitary condition, even if it means delaying a delivery. A restaurateur or grocer ordering a carton of nuts should be able to rely on goods that have already been checked before arriving at our Rungis or Bordeaux warehouses.\n\u003C\u002Fblockquote>\n\u003Cp>This rigour is not a marketing argument: it is a condition of operating as a wholesaler, especially when the clients served are themselves subject to HACCP obligations in their own establishments. To learn more about how a professional structures their checks upon goods arrival, our article on \u003Ca href=\"\u002Fblog\u002Fhaccp-reception-marchandises-guide-professionnel\">receiving goods according to the HACCP method\u003C\u002Fa> details the steps to formalise.\u003C\u002Fp>\n\n\u003Ch2>What the professional buyer can verify themselves upon receipt\u003C\u002Fh2>\n\u003Cp>Even when the supplier applies a rigorous control policy, the professional buyer retains their own responsibility at the time of receipt. This verification is an integral part of their food safety management plan and must be documented, particularly in the event of an inspection by the competent authorities.\u003C\u002Fp>\n\u003Col>\n\u003Cli>Check the integrity of the packaging: no torn carton, no signs of dampness or visible mould on the outside of the packaging.\u003C\u002Fli>\n\u003Cli>Verify the consistency between the delivery note and the labelling of the received batch, particularly the batch number and the use-by date indicated.\u003C\u002Fli>\n\u003Cli>Observe the visual appearance of the product upon opening: uniform colour, no discoloured kernels, no abnormal dust at the bottom of the carton.\u003C\u002Fli>\n\u003Cli>Smell the product: a mouldy, musty, or abnormal fermentation odour should systematically trigger the quarantine of the batch.\u003C\u002Fli>\n\u003Cli>Check the storage temperature and humidity upon receipt, particularly for nuts delivered during the summer period.\u003C\u002Fli>\n\u003Cli>Keep a reference sample of the received batch in case it needs to be analysed later.\u003C\u002Fli>\n\u003C\u002Fol>\n\u003Cp>If there is any doubt about a batch, the best practice is to immediately isolate the goods rather than reintegrate them into the sales or preparation process. This simple reflex protects both the buying establishment and its own end customers.\u003C\u002Fp>\n\n\u003Ch2>Storage, stock rotation, and risk prevention in the warehouse\u003C\u002Fh2>\n\u003Cp>The checks upon receipt only make sense if followed by rigorous storage management. Humidity and heat are the two factors that promote the development of aflatoxin-producing moulds once the product is stored, even if it was compliant upon arrival.\u003C\u002Fp>\n\u003Cul>\n\u003Cli>Store dried fruits and nuts in a dry, ventilated area, protected from significant temperature variations.\u003C\u002Fli>\n\u003Cli>Follow the FIFO (first in, first out) principle to limit the storage time of older batches.\u003C\u002Fli>\n\u003Cli>Avoid any direct contact between cartons and the floor or walls to prevent moisture seepage.\u003C\u002Fli>\n\u003Cli>Train reception staff to identify signs of deterioration and report any doubts before shelving or preparation.\u003C\u002Fli>\n\u003Cli>Document storage conditions as part of the establishment’s food safety management plan.\u003C\u002Fli>\n\u003C\u002Ful>\n\u003Cp>Controlled stock rotation mechanically reduces the risk of prolonged exposure to conditions favourable to mould development. Our dedicated article on \u003Ca href=\"\u002Fblog\u002Ffruits-secs-conservation-dluo-stockage\">the storage and use-by date of dried fruits\u003C\u002Fa> details the recommended temperature and humidity parameters for each product family.\u003C\u002Fp>\n\n\u003Ch2>Sourcing, traceability, and the role of regulatory authorities\u003C\u002Fh2>\n\u003Cp>Preventing aflatoxin risk begins long before the product arrives at the wholesaler: it starts with sourcing, i.e., the choice of producers and harvest areas. A supplier that has worked for several decades with the same production basins has a history allowing them to adjust their vigilance according to zones, seasons, and climatic conditions encountered during harvest.\u003C\u002Fp>\n\u003Cp>In France, the monitoring of foodstuffs, including compliance with regulatory limits for contaminants, is notably the responsibility of the \u003Ca href=\"https:\u002F\u002Fwww.economie.gouv.fr\u002Fdgccrf\" target=\"_blank\" rel=\"noopener noreferrer\">Directorate General for Competition, Consumer Affairs and Fraud Control (DGCCRF)\u003C\u002Fa>, which can carry out inspections at food chain operators. This public oversight complements the internal controls of professionals without replacing them: each link in the chain, from producer to restaurateur, retains its own responsibility.\u003C\u002Fp>\n\u003Cp>For a buyer in fine grocery or foodservice, understanding this shared responsibility helps structure their own requirements when selecting a new supplier for dried fruits or spices. Our article on \u003Ca href=\"\u002Fblog\u002Fsourcing-fruits-secs-traiteurs-epiceries\">sourcing dried fruits for caterers and grocers\u003C\u002Fa> provides a checklist of questions to ask before onboarding a supplier.\u003C\u002Fp>\n\n\u003Ch2>Formalising receipt checks in your own establishment\u003C\u002Fh2>\n\u003Cp>Beyond the one-off verification of a carton, the challenge for a professional is to turn these reflexes into a written, repeatable procedure that can be followed by anyone responsible for receiving goods. This is a point regularly checked during HACCP audits in commercial foodservice or fine grocery.\u003C\u002Fp>\n\u003Cul>\n\u003Cli>Draft a receipt check sheet listing the points to verify for each sensitive product family.\u003C\u002Fli>\n\u003Cli>Designate a person responsible for validating or quarantining a suspect batch.\u003C\u002Fli>\n\u003Cli>Archive delivery notes and batch numbers for a period consistent with the use-by dates of the products concerned.\u003C\u002Fli>\n\u003Cli>Establish a return or reporting procedure to the supplier in case of non-compliance.\u003C\u002Fli>\n\u003C\u002Ful>\n\u003Cp>This formalisation protects the establishment in case of an inspection but, more importantly, it reduces the real risk of circulating a compromised product. For businesses managing large volumes in warehouses or cash & carry outlets, our article on \u003Ca href=\"\u002Fblog\u002Frotation-stock-entrepot-cash-carry\">stock rotation in professional warehouses\u003C\u002Fa> provides practical guidelines applicable from pallet receipt.\u003C\u002Fp>\n\n\u003Ch2>Summary: shared vigilance between supplier and buyer\u003C\u002Fh2>\n\u003Cp>Aflatoxins represent a real but manageable risk in the dried fruits, nuts, and spices sector, provided each link in the chain takes responsibility for their part of the control. A serious supplier guarantees batch traceability, laboratory analyses on the most exposed products, and strict compliance with regulatory thresholds. For their part, the professional buyer—whether grocer, restaurateur, pastry chef, or caterer—retains an active role upon receipt: visual and olfactory checks, document verification, and quarantine in case of doubt. It is this cross-vigilance, combined with appropriate storage conditions, that ensures the long-term security of the supply chain, from sourcing to the end consumer’s plate.\u003C\u002Fp>",[],"Aflatoxins in dried fruits and spices: origin, affected products, supplier guarantees, and reception checks for foodservice and grocery professionals.",{"fr":521,"en":522,"de":523},[33,37,41],[535,547,557,569],{"id":536,"title":537,"category":154,"subcategory":538,"slug":539,"segment":540,"categoryPath":541,"path":542,"linkRewrite":543,"excerpt":544,"coverImage":545,"thumbnailImage":545,"nuxtUrl":546,"datePublished":54,"dateUpdated":54,"readingTime":265,"faqCount":175},297,"Vente en vrac : ce que la loi impose d'afficher au point de vente","guides","guides--vrac-affichage-obligatoire-point-vente","vrac-affichage-obligatoire-point-vente","pro-tips\u002Fguides","pro-tips\u002Fguides\u002Fvrac-affichage-obligatoire-point-vente","conseils-pro--guides--vrac-affichage-obligatoire-point-vente","Dénomination, allergènes, origine, DLUO, prix au kilo : ce que la réglementation impose d'afficher en rayon vrac. Guide pratique pour épiceries et primeurs.","\u002Fstatic\u002Fuploads\u002Fblog-covers\u002F0e90e9fc419c.webp","\u002Fblog\u002Fpro-tips\u002Fguides\u002Fvrac-affichage-obligatoire-point-vente",{"id":548,"title":549,"category":154,"subcategory":538,"slug":550,"segment":551,"categoryPath":541,"path":552,"linkRewrite":553,"excerpt":554,"coverImage":555,"thumbnailImage":555,"nuxtUrl":556,"datePublished":54,"dateUpdated":54,"readingTime":273,"faqCount":175},296,"Étiquetage INCO : les mentions obligatoires sur un préemballé","guides--inco-mentions-obligatoires-preemballe","inco-mentions-obligatoires-preemballe","pro-tips\u002Fguides\u002Finco-mentions-obligatoires-preemballe","conseils-pro--guides--inco-mentions-obligatoires-preemballe","Étiquetage INCO d'un préemballé : les 9 mentions obligatoires, qui est responsable lors d'un reconditionnement en sachets, et les bonnes pratiques B2B.","\u002Fstatic\u002Fuploads\u002Fblog-covers\u002Ffecf2c3282b6.webp","\u002Fblog\u002Fpro-tips\u002Fguides\u002Finco-mentions-obligatoires-preemballe",{"id":558,"title":559,"category":154,"subcategory":560,"slug":561,"segment":562,"categoryPath":563,"path":564,"linkRewrite":565,"excerpt":566,"coverImage":567,"thumbnailImage":567,"nuxtUrl":568,"datePublished":54,"dateUpdated":54,"readingTime":258,"faqCount":175},295,"Ramadan : calendrier d'achat et volumes","trends","tendances--ramadan-calendrier-achat-volumes","ramadan-calendrier-achat-volumes","pro-tips\u002Ftrends","pro-tips\u002Ftrends\u002Framadan-calendrier-achat-volumes","conseils-pro--tendances--ramadan-calendrier-achat-volumes","Ramadan procurement timeline for grocers, HoReCa, and caterers: when to order, which products sell out first, and how to avoid stockouts and dead stock.","\u002Fstatic\u002Fuploads\u002Fblog-covers\u002F4fa624157934.webp","\u002Fblog\u002Fpro-tips\u002Ftrends\u002Framadan-calendrier-achat-volumes",{"id":570,"title":571,"category":154,"subcategory":538,"slug":572,"segment":573,"categoryPath":541,"path":574,"linkRewrite":575,"excerpt":576,"coverImage":577,"thumbnailImage":577,"nuxtUrl":578,"datePublished":54,"dateUpdated":54,"readingTime":265,"faqCount":175},293,"Restauration collective : répondre à un marché public","guides--restauration-collective-marche-public-allotissement","restauration-collective-marche-public-allotissement","pro-tips\u002Fguides\u002Frestauration-collective-marche-public-allotissement","conseils-pro--guides--restauration-collective-marche-public-allotissement","Lot structuring, technical specifications, non-price criteria, origin, and quality: the method for preparing a strong bid for a public food procurement contract.","\u002Fstatic\u002Fuploads\u002Fblog-covers\u002F4a8850e82095.webp","\u002Fblog\u002Fpro-tips\u002Fguides\u002Frestauration-collective-marche-public-allotissement"]