Application of Food Safety Management Systems in Small-Scale Food Processing Enterprises in Ibadan, Oyo State: A Management Perspective

Food safety management systems, including Hazard Analysis and Critical Control Points, are internationally recognised frameworks for ensuring food quality and consumer protection. Their application in small-scale food processing enterprises in Nigeria remains limited due to resource constraints and regulatory gaps. This study examined the application of food safety management systems in small-scale food processing enterprises in Ibadan, Oyo State, South West Nigeria, from a management perspective. A descriptive survey design was adopted, with 100 enterprise owners and managers selected through purposive sampling from food processing clusters in Ibadan. A structured questionnaire assessed awareness, implementation, and barriers to food safety management practices. Data were analysed using frequency counts, percentages, and regression analysis. Results showed that while 70 percent of respondents were aware of basic food safety principles, formal implementation of HACCP or Good Manufacturing Practice documentation was rare. Common barriers included high cost of compliance, limited technical knowledge, and infrequent regulatory engagement. Enterprises that had received any form of food safety training demonstrated better practice scores. A positive relationship was found between enterprise age and food safety system maturity. The study recommends targeted capacity building by NAFDAC and the Oyo State Ministry of Commerce to support small food enterprises in transitioning to structured food safety management frameworks. Keywords: food safety management, HACCP, small enterprises, Ibadan, food processing