Guideline For Micro-Scale EnterprisesGetting Started With a Food Business

General:

  • These guidelines are for the general public and in particular individuals intending to engage in the manufacture of packaged food products on a micro scale.
  • Micro Scale food enterprises are micro in scale, scope and capacity with staff strength of 1 to 5.
  • These guidelines prescribe the minimum Good Hygienic Practice (GHP) requirements for the facilities, and controls to be put in place in manufacturing to ensure the safety of the food product.
  • It is necessary to emphasize that no food product should be manufactured, imported, advertised, distributed or sold in Nigeria unless it has been registered in accordance with the provisions of Food, Drugs and Related Products (Registration, etc.) Act Cap F33 LFN 2004.
  • A food product should not be manufactured in Nigeria unless the facility has been inspected and certificate of listing is given to the product by NAFDAC.
  • The under listed products are exempted under micro scale enterprises:
    • Meat and meat products (except dried).
    • Poultry and poultry products.
    • Fish and fish products (except dried).
    • Milk and dairy products.
    • Packaged cooked rice, beans or fresh vegetables.
    • Baked potatoes.
    • Water (except renewal).

NOTE: These products are exempted because they are potentially hazardous and may require Time/Temperature Control.  top

Personnel:

  • Personnel strength should between 1 to 5.
  • Persons engaged in micro-scale food enterprise should have basic education/adequate training and or requisite experience.
  • Personnel should wear protective apparel such as overall, head cover, nose and mouth mask and hand gloves to protect products from contamination.
  • Personnel should practice good sanitation and hygienic habits.
  • Personnel should undergo food handler’s test/medical examination at least once a year.
  • Any person known to suffer from communicable diseases or with wounds should be excluded from duty until they are certified medically fit.  top

Building/Facilities:

  • Building can either be a purpose-built structure or part of an existing residential building Comprising of 1 or 2 dedicated rooms arranged to ensure free flow of production activities.
  • The room(s) shall be partitioned from existing residential apartment and none should open directly into any source of contamination (toilet, bathroom, personal kitchen, etc.)
  • It should be adequate for the orderly placement of equipment and materials to prevent mix-ups between different materials.
  • Windows and entrance doors should be screened with insect-proof nets and the doors should be self-closing to prevent contamination.
  • Adequate ventilation and lighting should be provided.
  • The facility should be kept clean at all times.
  • Raw materials and finished products should be stored on pallets or shelves.  top

Equipment:

  • The parts of the equipment that makes contact with food product(s) should be made of non-toxic/non-reactive materials such as food grade stainless steel.
  • Equipment should be washed and dried before and after use.  top

Raw Packaging Materials and Source:

  • Raw and packaging materials should be purchased from traceable sources.
  • They should be of good quality and standards.
  • All incoming materials should be stored under appropriate storage conditions.  top

 

Environmental Sanitation:

  • There must be provision for hygiene station to wash and dry hands
  • Waste should be disposed in an appropriate manner.
  • Fumigation should be carried out quarterly.
  • Toilets and handwashing facilities should be appropriately located away from the production area and kept clean.
  • Eating, drinking and smoking should not be permitted in the production area.  top

Distribution System:

Record of product distribution network must be properly kept for easy recall of defective products.  Distributors’ names, addresses, telephone; email addresses, batch number, production date and expiry date etc. should be obtained.  top

Transportation & Handling:

Products should be handled and transported under condition that prevents deterioration, contamination, spoilage and breakage to ensure that the product quality is maintained up to the time of delivery to the consumer.  top

Label:

  • The product label shall comply with NAFDAC Pre-packaged Food Labelling Regulations.
  • Product should be labeled adequately in English language and should contain the following: composition/ingredient(s) listing, net weight/volume of content, manufacturer’s address, batch number, production and best before dates, storage condition, method of preparation/use where necessary and NAFDAC Registration Number.  top

Product Registration:

  • An application for inspection should be addressed to the Director General, NAFDAC and copy the Director, Food Safety and Applied Nutrition(FSAN) Directorate. The applicant should provide their exact location address (NOT P.O. Box), functional e-mail address and telephone number(s) with the following supporting documents:
  • Evidence of Company Incorporation/ Business Name.
  • Evidence of Trade Mark Registration (advisable).
  • Standard Operating Procedure (SOP) for Production.
  • Standard Operating Procedure (SOP) for handling Consumer Complaint.
  • Standard Operating Procedures (SOP) for Distribution and Recall.
  • Standard Operating Procedure (SOP) for Cleaning of Equipment and Premises.
  • Food handler’s certificate/medical fitness certificate for production staff should includes the following parameters: 1. Sputum test. 2. Stool test. 3.Urinary test. 4.Widal test. 5. Hepatitis B Test. 6. Chest X-ray.
  • List of raw materials and their source(s).
  • Certificate of analysis of raw materials (Optional).
  • Certificate of analysis of finished products (Optional)
  • Personnel file (Educational / Training Certification records where applicable).
  • List of equipment for production.
  • Certificate of fumigation.
  • Label/packaging material.  top

Renewal of Product License:

  • A letter requesting for renewal inspection addressed to the Director General, NAFDAC and copy the Director, Food Safety and Applied Nutrition (FSAN) Directorate.
  • The letter will be accompanied with the following:
    • Expired Product License.
    • Approved Product Label.
  • NAFDAC Receipt of payment for renewal inspection and laboratory analysis.

NOTE: Payment Advice is issued to the applicant on presentation of satisfactory documentation. The applicant is expected to make payment and submit photocopy of receipt of payment for inspection and laboratory analysis along with vetted application before scheduling for inspection.

Note: Any nutritional claim(s) shall be substantiated.  top

Tariff:

S/N TYPE OF INSPECTION INSPECTION FEE LABORATORY ANALYSIS TOTAL FEES PAYABLE + 5% VAT
 

1.

 

Production (Registration)

 

 

5,000.00

 

10,000.00

15,750.00
2 Renewal of Registration License 5,000.00 10,000.00 15,750.00
3 Follow Up (when the need arises) 10,000.00 N/A 10,500.00
4 GMP Reassessment (when the need arises) 5,000.00 10,000.00 15,750.00

NOTE: All fee attracts 5% VAT.  top

 PROCEDURE FOR PAYMENT

  • Issuance of Payment Advice by NAFDAC’s desk officer.
  • Visit: remita.net to generate Remita’s invoice and print out a copy of the invoice.
  • Any nearest commercial banks for payment.
  • NAFDAC Revenue Section in the office where you submitted your application to collect receipt of payment.
  • Attach photocopy of the receipt payment to the application to be submitted.

All correspondences should be addressed to:

The Director General NAFDAC and copy the Director, Food Safety and Applied Nutrition Directorate.

Plot 1, Isolo Industrial Estate,

Apapa-Oshodi Expressway,

Lagos

NAFDAC website: www.nafdac.gov.ng

E-mail address: foodsafety.nutrition@nafdac.gov.ng