Application of Hazard Analysis and Critical Control Points in Palm Oil Refining Operations at a Processing Plant in Edo State

Hazard Analysis and Critical Control Points is a globally recognised preventive food safety management system that identifies biological, chemical, and physical hazards at critical processing stages. Despite its proven effectiveness in reducing foodborne risks, its application in indigenous edible oil refining operations across South South Nigeria remains limited. This study applied Hazard Analysis and Critical Control Points principles to the palm oil refining operations of a medium-scale processing plant in Benin City, Edo State. A multidisciplinary team conducted systematic process flow diagramming, hazard analysis, identification of critical control points, and development of monitoring procedures and corrective actions across seven processing stages. Chemical hazards identified included free fatty acid build-up and mycotoxin carryover from crude palm oil inputs. Biological hazards were concentrated at the degumming and deodorisation stages due to temperature fluctuation risks. Three critical control points were formally identified: crude oil quality intake screening, bleaching temperature control, and deodorisation temperature monitoring. A comprehensive Hazard Analysis and Critical Control Points plan with monitoring logs, corrective action protocols, and verification schedules was developed and piloted over eight weeks. Compliance audits conducted following implementation showed a 64 percent improvement in critical control point adherence. The study demonstrates the feasibility of Hazard Analysis and Critical Control Points adoption in indigenous palm oil refining and provides an implementation template for similar facilities in Edo State. Keywords: HACCP, palm oil, food safety, refining, Edo State.