HACCP ‐Based Risk Assessment of Cashew Nut Processing in Benin Focusing on the Critical Role of Drying in Microbial Safety and Aflatoxin Control

Cashew nuts are highly valued for their nutritional properties but remain susceptible to microbial contamination and aflatoxin formation during processing. This industrial case study evaluated the effectiveness of Hazard Analysis and Critical Control Point (HACCP)‐based control measures in cashew nut processing, with a focus on drying operations as critical control points. A combined approach including process flow analysis and experimental evaluation of physicochemical and microbiological parameters was applied. The results showed that moisture content decreased significantly from 8.60 g/100 g to 3.86 g/100 g during processing, indicating the efficiency of multi‐stage drying. Consequently, this reduction was associated with a decrease in yeasts and molds. However, total plate counts showed limited variation, decreasing from 3.98 to 2.57 Log CFU/g, thus confirming microbial persistence in low moisture conditions. No aflatoxins were detected at any stage, demonstrating effective prevention of fungal growth through moisture control. In addition, free fatty acids and peroxide values decreased, indicating improved lipid stability. These results highlight the key role of drying operations in controlling safety and quality parameters. This industrial case study confirms that effective HACCP implementation relies on a multi‐barrier approach combining moisture control and hygienic practices in low moisture foods.