The National Agency for Food and Drug Administration and Control (NAFDAC) has trained Master Bakers in Bauchi State on Good Hygiene Practices (GHP) as part of efforts to improve food safety and strengthen Nigeria’s food security framework.
The sensitization programme, themed “Bakery Industry Strengthening GHP Compliance,” brought together bakers, key stakeholders, and regulators, including representatives from the Standards Organisation of Nigeria (SON), the National Productivity Centre, the National Orientation Agency (NOA), and the Corporate Affairs Commission (CAC).
Speaking during the training, Bauchi State Coordinator of NAFDAC, Hamisu Yahaya, explained that GHP entails measures that guarantee sanitation and food safety across the entire production process.
He stressed that bakery production requires strict personal hygiene for workers, proper waste management, clean facilities, effective pest control, safe water use, temperature control, and proper food handling to prevent contamination from physical, chemical, and biological hazards.
Yahaya added that GHP is a prerequisite for Good Manufacturing Practices (GMP) and Hazard Analysis and Critical Control Points (HACCP), which are vital in producing safe, high-quality baked goods.
“Today’s training covers packaging standards, production site hygiene, trademark regulations, and other guidelines that will enhance food security,” he said.
The NAFDAC coordinator reiterated the agency’s commitment to strengthening regulatory compliance in the bakery industry while supporting the federal government’s drive to safeguard public health.
Bauchi State Chairman of the Association of Master Bakers and Caterers of Nigeria (AMBCN), Alhaji Adamu Muhammad, commended the initiative, saying it gave bakers a sense of belonging.
“This programme has shown us that, together with NAFDAC, we can align our operations with national and international standards,” he said.
One of the participants, Alhaji Usman Mohammed of Haske Bread Bauchi, lauded NAFDAC for making the training practical and pledged that bakers would take hygiene measures more seriously.
By Lizzy Carr
