Advances in Food Science and Technology

Advances in Food Science and Technology ISSN: 6732-4215 Vol. 8 (1), pp. 001-004, January, 2020. © International Scholars Journals

Full Length Research Paper

Hazard analysis and critical control points in palm oil processing in Anambra State, Nigeria

Ego U. Okonkwo

Nigerian Stored Products Research Institute Headquarters, Km. 3 Asa Dam Road, P. M. B. 1489, Ilorin, Kwara State, Nigeria. E-mail: [email protected].

Accepted 14 December, 2019

Abstract

Palm oil processing with the indigenous technology which is mainly women’s occupation at the village level in Akamili, Nnewi, Anambra State, Nigeria was assessed with the hazard analysis and critical control points (HACCP) system for food safety and quality. The analysis showed that the hazards existed at all stages of process. The critical control points were the sorting stage of the palm fruits, clarification to remove moisture and storage which were identified as the important operations in oil processing. These actions taken will promote gender empowerment; reduce hunger and alleviate poverty culminating in achieving food security in agriculture that meets the millennium development goals (MDGs). The actions recommended for eliminating the hazards in production of quality red palm oil are discussed.

Key words: Hazard analysis and critical control points (HACCP), oil palm, fruit, domestic, processing.