Food Poisoning: Strategic Implementation of Hazards and Quality Analyses of Critical Control Points for Cassava Processing

Abstract

Food poisoning, an antithesis to food consumption, zero hunger, and human sustainability, is generally evaluated in this work. Using cassava processing into gari as a case study, it presents symptoms and factors that precipitate food poisoning with its attendant fatal maladies prevalent globally. Hazard analysis begins with the identification of Critical Control Points (CCPs) in gari production while using Hazard Analysis Critical Control Point (HACCP) and Quality Analysis Critical Control Point (AQCCP) techniques to, respectively, assess and combat the menace, thus preventing food poisoning and making the realization of sustainable development goals in this sector achievable. Drawing from published works on gari production which provide understanding and guide for the implementation of HACCP and AQCCP, emphasis is placed on plant layout design and materials handling as a veritable way of achieving stipulated quality management for gari production at any level of operation, such that it would meet up with the required certification in conformity with acceptable standards in the food industry. This work establishes that strategic implementation of food safety begins much earlier at the industry design stage rather than later at the operational stage. This is a prerequisite to the much-avowed food security, critical to the sustainability of humans.