The National Agency for Food and Drug Administration and Control (NAFDAC) has tasked hotels and other food outlets on Good Hygiene Practice (GHP) and Good Manufacturing Practice (GMP).
The call is contained in a statement signed by the Director-General (D-G) of NAFDAC, Prof Mojisola Adeyeye, and made available to newsmen by the agency’s resident media consultant, Olusayo Akintola, on Sunday.
The statement said the D-G gave the task during a stakeholders’ engagement with operators of hotels and Quick Service Restaurants, popularly called Eateries, in Lagos on Friday.
She said that GHP and GMP are prerequisites for food safety in any food operation and food facility.
Adeyeye said that GHP and GMP, when adequately implemented, would ensure that food prepared for customers is free of harmful micro-organisms that can cause harm and serious health issues if they contaminate the food.
The NAFDAC boss expressed grave concerns about health risks of non-communicable diseases (NCDs) associated with the consumption of foods high in salt, free sugars, saturated fats, and trans fatty acids.
She also expressed her concern about the misuse of food additives for enhancing the appearance of food, the colour, texture, taste, and shelf life.
The D-G noted with dismay that the proliferation of many NCDs “is related to the foods we eat, including other poor health conditions, such as impaired growth, micronutrient deficiencies, non-communicable/communicable diseases, and even mental illness.”
According to her, adhering to the provisions of GHP and GMP ensures that food prepared is safe to eat and enables businesses to protect their reputation.
She advised operators to diligently comply with NAFDAC regulations and guidelines concerning their operations as this is of immense benefit to their operations.
‘’This interaction could not have come at a better time, considering the strategic role of your sector in the hospitality and food industries.
“This is in addition to the huge patronage you receive and the need to be constantly vigilant and mindful of the safety and quality of the food you prepare to ensure the health of the public.
“NAFDAC by her enabling Act Cap N1 Laws of the Federation of Nigeria (LFN) 2004, is saddled with the responsibility to regulate and control the manufacture, importation, exportation, distribution, advertisement, sale and use of food and other regulated products.
“This translates to the fact that we assure the safety, quality and wholesomeness of food that is offered to the public and one of the ways by which this can be achieved is through constant engagement with key players in the sector.
“This is why we are gathered here today,” she stressed.
She, however, expressed her earnest expectation that at the end of the forum, the sector would be better equipped with the technical know-how to ensure the safety and quality of food served in hotels and eateries.
According to her, Nigeria has launched its first “National Multi-Sectoral Action Plan (NMSAP)” for the Prevention and Non-communicable Disease 2019-2025.
She said that the policy document advocates for a multi-sectoral approach to reduce salt/sodium in food by 30 per cent by the year 2025.
Adeyeye disclosed that research had shown that excessive salt/sodium in the diet has been implicated in high blood pressure, heart diseases and stroke, adding that too much of unhealthy fats in the diet can raise cholesterol levels.
The NAFDAC boss said this issue had precipitated the launch of the revised and recently gazetted Fats, Oils and Foods containing Fats and Oils Regulations 2022 by the agency on Monday, August 7.
