Assessment of Food Safety Practices in Small-Scale Cassava Processing Units in Ogun State

Cassava processing into garri, fufu, and lafun is a major food industry activity in Ogun State, South West Nigeria, providing livelihoods for thousands of rural women while supplying staple foods to millions of consumers. Despite its economic significance, food safety practices in small-scale processing units remain inadequately characterised. This study assesses food safety practices across 40 cassava processing units in Abeokuta and Ijebu-Ode local government areas of Ogun State, using a structured observational checklist and questionnaire designed in accordance with the West African Food Safety Reference Checklist and the National Agency for Food and Drug Administration and Control guidelines. Areas assessed included personal hygiene of processors, sanitation of processing equipment, water quality, waste disposal, and storage conditions for finished products. A microbiological survey was conducted on garri samples from 20 of the assessed units to evaluate coliform and Staphylococcus aureus counts. Results revealed critical deficiencies in handwashing facilities, equipment sanitation, and the use of food-grade containers, with 65 percent of sampled garri exceeding recommended coliform limits. The findings highlight the urgent need for targeted food safety training and infrastructure improvement in the sector. The study draws on recent literature on informal food systems and food safety governance in sub-Saharan Africa. Practical recommendations are provided for the Ogun State Ministry of Agriculture and the National Agency for Food and Drug Administration and Control. Keywords: food safety, cassava processing, garri, Ogun State, small-scale processing