The National Agency for Food and Drug Administration and Control, has admonished the Association of Master Bakers and Caterers of Nigeria, to embrace good hygiene practices in Bread production and other allied products.
The Director General of NAFDAC, Prof. Mojisola Adeyeye, said this during a stakeholder’s meeting with the Lagos Chapter of the Association. She insisted that the Agency would not compromise the quality of Bread being produced for Nigerians.
Adeyeye, who was represented by the Director of Food Safety and Applied Nutrition, Mrs. Eva Edwards, noted that NAFDAC was sensitive to the increasing costs of ingredients in the production of Bread, saying that this should not be an excuse to undermine the safety and quality of the products, thereby, endangering the lives of consumers in the process.
The statement explained that the overall objective of the regulation, in the food processing sector including bakeries, and quick service restaurants, was to ensure the safety of the food from the starting materials to the final products.
She further warned that food raw materials/ingredients that are not properly sealed, packaged in compromised packaging, infested by rodents or their droppings, and not adequately labelled should not be used, adding that storage and handling of food ingredients/raw materials should be such that mix-ups and cross contamination are avoided.
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