Food Hygiene and Safety Management in Nigeria

Okechukwu K. Iro, Ugo U. Enebeli, Gabriel U. P. Iloh, Young Azuama, Agwu N. Amadi, Chinasa O. Amadi, Cosmas Ezejindu, Joseph Ingwu and Stella E. Ogamba
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Okechukwu K. Iro: Department of Public Health, College of Medicine and Health Sciences, Abia State University, Uturu, Nigeria
Ugo U. Enebeli: Department of Community Medicine, College of Medicine, Rhema University, Aba, Nigeria
Gabriel U. P. Iloh: Department of Public Health, Federal University of Technology, Owerri, Imo State, Nigeria
Young Azuama: Department of Public Health, Federal University of Technology, Owerri, Imo State, Nigeria
Agwu N. Amadi: Department of Public Health, College of Medicine and Health Sciences, Abia State University, Uturu, Nigeria Department of Public Health, Federal University of Technology, Owerri, Imo State, Nigeria
Chinasa O. Amadi: Department of Community Medicine, College of Medicine, Rhema University, Aba, Nigeria
Cosmas Ezejindu: Department of Public Health, College of Medicine and Health Sciences, Abia State University, Uturu, Nigeria
Joseph Ingwu: Department of Environmental Health Sciences, College of Medicine and Health Sciences, Abia State University, Uturu, Nigeria
Stella E. Ogamba: Department of Environmental Health Sciences, College of Medicine and Health Sciences, Abia State University, Uturu, Nigeria

International Journal of Research and Scientific Innovation, 2020, vol. 7, issue 5, 101-109

Abstract: Current food production processes from farm to fork are bedevilled by food safety hazards and risks which result to frequent foodborne disease outbreaks locally, nationally and internationally. Food hygiene and safety management systems are put in place to insure that food that gets to the consumer is safe. The objective of this paper is to review the current food hygiene and safety management (FHSM) in Nigeria. The concept of food hygiene represents the ways and means of controlling hazards in food in order to ensure that the food is fit for human consumption and that it is prepared according to the intended use, while food safety management guarantees the harmlessness of food and the absence of adverse effects for the consumers. FHSM start from primary production in the farm, through manufacturing processes, to distribution of the food up to the consumers’ table. Credible FHSM can only take place within robust international and national regulatory systems. Education on and development of internationally regulated hazard prevention and control systems such as hazard analysis and critical points (HACCP) and ISO 22000 will strengthen FHSM in Nigeria. It is recommended here that Nigeria should develop and enforce HACCP and ISO 22000 for the achievement of FHSM.

Date: 2020
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