Mycotoxins are toxic secondary metabolites produced by molds during growth and reproduction. They can cause a variety of human diseases, even have carcinogenicity at very low doses, and directly threaten human health. There are a great variety of compound seasonings, the raw materials are complex, the production technology is diverse, and they are easy to be contaminated by molds and there’s a high risk of mycotoxin contamination. The main mycotoxin types in compound seasonings are introduced and the possible risk factors of mycotoxin from raw materials to finished products are investigated. At the same time, the risk control countermeasures for mycotoxins from four aspects such as optimizing the risk control of raw materials, reducing the pollution risk in the production process, promoting the rapid detection technology, perfecting the HACCP management system and the regulations and standards are put forward, which is of great significance for improving the quality of compound seasonings and protecting consumers’ health.