The National Agency for Food and Drug Administration and Control (NAFDAC) has warned bakers in Niger against using banned substances, particularly potassium bromate and unapproved labels in bread production.
Mr James Kigbu, NAFDAC State Coordinator in Niger, gave the warning at a sensitisation programme for master bakers in Minna Emirate on regulatory compliance, in Minna on Wednesday.
He said the use of banned bread improvers and unauthorised labels could attract immediate closure of facilities and stiff penalties, including fines and prosecution.
Kigbu said compliance was essential to ensuring that food products were produced, processed, packaged and distributed in line with established standards to protect public health and safety.
In his remarks, Chief Silvanous Umeh, Chairman, Master Bakers Association in Niger and Managing Director, Silver Bread, Minna, said consumers were increasingly conscious of the source and quality of bread they bought.
He said the association monitored members through visits and discreet sample collection for laboratory analysis, adding that he could vouch that its members were not using banned substances.
Also speaking, Alhaji Abubakar Mohammed, Chairman, Master Bakers of Minna Emirate, described NAFDAC as a partner to bakers and urged participants to share the lessons from the programme with operators who were absent.
He said the association sponsored the programme to expose bakers, particularly those in rural areas, to NAFDAC requirements, adding that monitoring visits to bakeries would commence one week after the sensitisation.
Mohammed added that operators found to be non-compliant would be referred to NAFDAC for necessary action.
Mrs Lilian Igwe, Deputy Director, NAFDAC Niger Office, in her presentation on facility requirements for bakeries and baked products, said bakeries must comply with prescribed building and operational standards.
She said bakery premises should be properly fenced, well ventilated and lit, fitted with insect-proof nets and located away from sources of contamination such as dump sites, abattoirs, filling stations, cemeteries and markets.
Igwe also warned bakers against procuring or using banned additives such as potassium bromate and saccharine, stressing that raw materials must have valid NAFDAC registration numbers, batch codes and date markings.
Similarly, Mr Zhiri Samuel-Gana, Chief Regulatory Officer, in his presentation on Good Hygiene Practices (GHP), emphasised regular cleaning and disinfection, pest control, proper waste disposal, potable water and personal hygiene among bakery workers.
He said production personnel should be properly trained and wear protective clothing, including overalls, head covers, nose and mouth masks and gloves, while cleaning activities should follow approved Standard Operating Procedures.
Mr Shagaya Emmanuel, Assistant Chief Regulatory Officer, who presented on the NAFDAC Automated Product Administration and Monitoring System (NAPAMS), said the platform enabled bakery operators to submit registration applications online, upload documents, track applications and manage product records.
He urged bakers to ensure that labels contained accurate information, including product and manufacturer details, net weight, ingredients, storage conditions, batch and date markings and NAFDAC registration numbers.He stressed that unapproved claims, logos and advertisements were not acceptable.
