Lagos govt warns food establishments against hygiene violations

Lagos State Government has intensified efforts to strengthen food safety and protect consumers from foodborne illnesses, calling on food business operators across the state to adopt internationally recognised food safety management practices and comply strictly with established hygiene regulations.

Permanent Secretary, Lagos State Ministry of Health, Dr. Dayo Lajide, made the call on Friday 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 the Lagos Chamber of Commerce and Industry (LCCI), Alausa, Ikeja. She was represented by the Director, Environmental and Occupational Health Services, Dr. Yeside Shogbamimu.

Lajide noted that with Lagos being home to over 20 million people and millions of meals prepared, sold and consumed daily across restaurants, hotels, markets, eateries, bakeries, canteens and street food outlets, ensuring food safety had become an increasingly important public health responsibility. She explained that unsafe food could transmit harmful microorganisms, chemicals and other contaminants, resulting in foodborne diseases, outbreaks and, in severe cases, loss of life.

She stressed that 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. According to her, the state government, under Governor Babajide Sanwo-Olu, remains committed to protecting residents through preventive healthcare, environmental health management and effective enforcement of relevant public health regulations. She urged operators to see regulators as partners in safeguarding public health.

The workshop, which focused on food hygiene, regulatory standards and consumer protection, was designed to promote a sustainable food safety culture, improve accountability among food business operators, strengthen compliance with state regulations and equip establishments to identify and address potential hazards before routine inspections. Participants were also exposed to the Hazard Analysis and Critical Control Points (HACCP) framework adopted by Lagos State as its food safety management system.