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Food Hygiene and Safety Management in Nigeria

Author

Listed:
  • 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)

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.

Suggested Citation

  • Okechukwu K. Iro & Ugo U. Enebeli & Gabriel U. P. Iloh & Young Azuama & Agwu N. Amadi & Chinasa O. Amadi & Cosmas Ezejindu & Joseph Ingwu & Stella E. Ogamba, 2020. "Food Hygiene and Safety Management in Nigeria," International Journal of Research and Scientific Innovation, International Journal of Research and Scientific Innovation (IJRSI), vol. 7(5), pages 101-109, May.
    • Handle: RePEc:bjc:journl:v:7:y:2020:i:5:p:101-109
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