By Kazeem Ugbodaga The Lagos State Government has moved to curb food and water contamination in eateries, restaurants and hotels across the state, charging stakeholders to embrace the Hazard Analysis Critical Control Point, HACCP, certification.
HACCP is a management system that gives a systematic preventive approach to Food Safety, from biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product, through identifying where hazards may occur and design measures to reduce this risks to a safe level by putting in place stringent actions, strictly monitoring and controlling each process.
“In 2005, 1.8 million people died of gastroenteritis caused by contaminated food and water (WHO, 2007).
In spite of the technological progress in food production and control, the occurrence of these diseases has recently increased, even in developed countries.
Food hazards or contamination may also come from primary production/farm, from improper handling or storage in the food industry, or from errors during preparation at home or in other places where the food is consumed.
“For a successful HACCP programme to be properly implemented, the management must be committed to a HACCP approach.
The commitment by management will indicate an awareness of the benefits and costs of HACCP and include education and training of employees.
Benefits, in addition to enhanced assurance of food safety, are better use of resources and timely response to problems,” he said.
Permanent Secretary, Ministry of Health, Dr. Modele Osunkiyesi, said the essence of the meeting was to sensitise food/water/beverage-based establishment on the importance and having an understanding of the HACCP Initiative as well as foster/promote the adoption of the HACCP system in food/water/beverage establishment, “because this is what our inspectors will look for amongst other areas.” She added that the meeting aimed to emphasise the relationship between good hygiene practices and the HACCP systems, gain management commitment to the promotion of food safety and hygiene.
“A proper understanding will prevent sanctions, reduce the form of delays in processing documents and ensure a transparent HACCP Certification by the Ministry.