The Federal Ministry of Health and Social Welfare has launched the National Guideline for Food Handlers’ Medical Test, aimed at strengthening food safety across Nigeria.
Minister of State for Health and Social Welfare Dr. Iziaq Salako, emphasised that the new food handlers’ medical test guideline is a critical component of ensuring a safer food supply chain.
The minister, who spoke during the unveiling of the document, alongside the National Guideline for Sodium Reduction on Wednesday in Abuja, said that “This guideline will unify and ensure regular medical examinations for food handlers, promoting health awareness and systemic food safety standards.”
Represented by the director of Food and Drug Services at the ministry, Dr Olubunmi Aribeana, the minister added that the initiative aligned with the National Policy on Food Safety and Quality and its Implementation Plan (2023), reinforcing the country’s commitment to food safety.
The launch also spotlighted the National Guideline for Sodium Reduction, which seeks to curb excessive sodium consumption, a key contributor to hypertension, stroke, and cardiovascular diseases.
In her remarks, the permanent secretary of the Federal Ministry of Health and Social Welfare, described the initiative as a bold step towards tackling two major public health concerns: food safety and non-communicable diseases (NCDs).
“Excessive sodium consumption is a major driver of hypertension and cardiovascular diseases. This guideline provides a clear, evidence-based approach to promoting healthier diets and ensuring food safety in all sectors,” she said.
She urged stakeholders, including government agencies, health professionals, the food industry, and civil society to collaborate in implementing the new measures.
The Director-General of NAFDAC, Prof. Mojisola Adeyeye, represented by the Director of Food Registration and Regulatory Affairs, Fagboyo Timothy Kayode, reiterated the agency’s commitment to enforcing the sodium reduction policy, noting that NAFDAC will oversee compliance, ensure clear labelling of sodium content on packaged foods, and promote the reformulation of food products to contain less sodium.
“The World Health Organisation (WHO) has identified sodium reduction as a cost-effective strategy to improve public health. As an agency, we will intensify regulatory oversight, consumer education, and industry engagement to ensure this policy’s success,” she stated.
