Lagos State Government has intensified efforts to strengthen food safety and protect consumers from foodborne illnesses, urging food business operators to adopt internationally recognised practices and comply strictly with hygiene regulations.
The Permanent Secretary, Ministry of Health, Dr. Dayo Lajide, made the call at a one-day sensitisation workshop on Food Safety Management Systems and Regulatory Compliance, organised by the Ministry’s Directorate of Environmental and Occupational Health Services at LCCI, Alausa, Ikeja.
Lajide, who was represented by the Director, Environmental and Occupational Health Services, Dr. Yeside Shogbamimu, said with over 20 million residents and millions of meals consumed daily across restaurants, hotels, markets and street food outlets, food safety has become a critical public health responsibility.
“Unsafe food can transmit harmful microorganisms, chemicals and other contaminants, resulting in foodborne diseases, outbreaks and, in severe cases, loss of lives,” she said.
She stressed that food safety should not be seen merely as a regulatory obligation, but as an ethical responsibility and investment in business sustainability.
“Food safety must not be regarded merely as a regulatory obligation or an attempt to avoid government sanctions, but as an ethical responsibility and investment in business sustainability and consumer well-being,” Lajide said.
She added that the Sanwo-Olu administration remains committed to protecting residents through preventive healthcare and enforcement of public health regulations, and urged operators to see regulators as partners.
The workshop focused on food hygiene, regulatory standards and consumer protection, and exposed participants to the Hazard Analysis and Critical Control Points (HACCP) framework adopted by Lagos as its food safety management system.
Head of the Food Safety Unit, Blessing Kezienwata, said the unit is responsible for registration and licensing of food establishments, routine inspections, laboratory testing of food and water, HACCP documentation review, certification and investigation of food poisoning outbreaks.
Food safety consultant, Chizoma Unegbu, identified biological, chemical, physical and allergenic contaminants as major hazards, stressing personal hygiene, staff training, sanitation, pest control and proper documentation.
“Effective record-keeping promotes accountability, traceability and timely corrective action when safety breaches occur,” she said.
The Lagos State Consumer Protection Agency (LASCOPA), through its Director, Lucas Raheem, described food safety as a fundamental consumer right and shared responsibility, noting that HACCP implementation would reduce contamination risks and boost consumer confidence.
Similarly, Executive Secretary of the Restaurants and Fast Food Proprietors Association of Nigeria (REFSPAN), Babatunde Ogun, commended the Ministry and assured that knowledge gained would be cascaded to members.
Pharmacist Oluwatobi Adegbami of Emzor Pharmaceutical Industries also urged food handlers to prioritise hepatitis screening and vaccination.
In her closing remarks, Dr. Shogbamimu urged participants to become ambassadors of food safety.
“Government cannot engage all operators simultaneously. We are ready to collaborate with stakeholders to strengthen coordinated interventions,” she said.
She reiterated that the Ministry will continue to combine enlightenment, technical guidance, monitoring and enforcement to ensure safe and wholesome food for Lagos residents.
