NAFDAC Urges Firms To Set Up HACCP
THE National Agency for Food and Drug Administration and Control (NAFDAC) has called on manufacturers in the food industry to set up Hazard Analysis and Critical Control Point (HACCP) system plan in their facilities and adhere strictly to laid down standards or risk sanctions.
HACCP is a systematic preventive approach to food safety from biological, chemical and physical hazards in production processes that can cause the finished product to be unsafe. It also designs measurements to reduce these risks to a safe level. That is why HACCP is referred to as the prevention of hazards rather than finished product inspection.
The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging and distribution among others.
The Director General of NAFDAC, Dr Paul Orhii, gave the advice in Asaba, Delta State during NAFDAC workshop on Food Safety in collaboration with UTOPIA Training for food industries and NAFDAC officials in South-South and Southeast zones.
Orhii, who was represented by the Director of Food Safety and Applied Nutrition Directorate, Mrs. Ogochukwu Mainasara, said: “Build up your capacity because I cannot joke with Food Safety. 167 million Nigeria Nigerians eat food at least once a day and it will result to unmitigated disaster if standards are compromised. They are food borne diseases and epidemics due to unsatisfactory Good Hygienic Practice (GHP) and Good Manufacturing Practice (GMP). Nobody borders to adhere to HACCP. This will not be allowed to continue.”
According to a statement made available by NAFDAC Public Relations Officer, Cyril Monye, Orhii said the government’s aim is to build up local industries so that they can compare favorably with the outside world.
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