Tuesday, August 11, 2026

NAFDAC trains Bauchi bakers on food safety

He said the sensitisation would enhance bakeries’ compliance with both national and international food safety standards.

• September 2, 2025
NAFDAC
NAFDAC

The National Agency for Food and Drug Administration and Control (NAFDAC) has sensitised Master Bakers in Bauchi State to the importance of Good Hygiene Practices (GHP) in bakery production.

The sensitisation programme, themed “Bakery Industry Strengthening GHP Compliance,” brought together bakers, regulators, and stakeholders to promote best practices in food safety.

Speaking at the event on Tuesday, Hamisu Yahaya, NAFDAC’s state coordinator, said GHP comprised measures aimed at ensuring food safety and sanitation throughout the production process.

“This is part of efforts to strengthen Nigeria’s food security framework and promote safe bakery production,” he said.

Mr Yahaya explained that bakery operations required strict hygiene standards, clean facilities, effective pest control, and proper food handling to prevent contamination from physical, chemical, and biological hazards.

He noted that GHP was a prerequisite to Good Manufacturing Practices (GMP) and Hazard Analysis and Critical Control Points (HACCP), which were essential for producing safe and high-quality baked goods.

The training also covered packaging standards, hygiene guidelines, trademark regulations, and other critical compliance measures designed to boost food safety and security.

Mr Yahaya reaffirmed NAFDAC’s commitment to strengthening regulatory compliance in the bakery sector, supporting the federal government’s goal of ensuring food security and public health.

In his remarks, Adamu Muhammad, chairman of the Association of Master Bakers and Caterers of Nigeria (AMBCN), Bauchi chapter, lauded NAFDAC for the timely initiative.

He said the sensitisation would enhance bakeries’ compliance with both national and international food safety standards.

Usman Mohammed, proprietor of Haske Bread, also commended the training and pledged that bakers would implement the hygienic practices in their daily operations.

Key stakeholders present included representatives from the Standards Organisation of Nigeria (SON), National Productivity Centre, National Orientation Agency (NOA), and the Corporate Affairs Commission (CAC).

 (NAN)

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