National Agency for Food Administration and Control (NAFDAC) has harped for good hygiene practices in hotels and other food outlets across the nation.
The agency stated that Good Hygiene Practice (GHP) and Good Manufacturing Practice (GMP) are prerequisites for food safety in any food operation and food facility when adequately implemented.
Speaking on the development, the Director General, Prof. Mojisola Adeyeye, who made the assertion weekend during a stakeholder’s engagement with operators of hotels and Quick Service Restaurants, popularly called Eateries with the theme ‘’Safety and Quality of Food In Hotels and Eateries’’ in Lagos, 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 associated with the consumption of foods high in salt, free sugars, saturated fats, and trans fatty acids, adding that ‘’also of concern is the misuse of food additives for enhancing the appearance of food, the colour, texture, taste, and shelf life.’’
She noted with dismay that ‘’proliferation of many NCDs is related to the foods we eat including other poor health conditions, such as impaired growth and development, micronutrient deficiencies, non-communicable/ communicable diseases, and even mental illness.’’
The DG said adhering to the provisions of GHP and GMP ensures that food prepared is safe to eat and enables businesses to protect their reputation.