Application of Hazard Analysis Critical Control Points to Microbiological Risk Management in a Food Supplement Company in Abuja, FCT

The Hazard Analysis Critical Control Points (HACCP) system is a systematic, science-based approach to identifying and controlling food safety hazards throughout production processes. Its application to food supplement manufacturing in Nigeria, where microbiological contamination of supplements is a recognized quality problem, remains limited. This study evaluated the application of HACCP principles to microbiological risk management in a food supplement manufacturing facility in Abuja, FCT, North Central Nigeria. A process walkthrough was conducted across the full supplement production workflow including raw material receipt, granulation, encapsulation, and packaging. A HACCP plan was developed, identifying critical control points (CCPs) and establishing critical limits based on pharmacopoeial microbiological standards. Pre- and post-HACCP implementation microbiological data were compared across a 12-month period. Results showed that HACCP implementation was associated with a 61 percent reduction in total aerobic microbial count failures in finished products. Critical control points identified were raw material receipt (CCP1), granulation moisture content (CCP2), and final packaging environment (CCP3). Monitoring records showed 97.2 percent CCP compliance after six months of operation. These findings demonstrate that structured HACCP application can substantially reduce microbiological risk in supplement manufacturing and provide a practical model for the broader adoption of HACCP in Nigerian nutraceutical and supplement industries. Keywords: HACCP, food supplements, microbiological risk, critical control points, Abuja.