HACCP Implementation in Small-Scale Meat Processing Facilities in Abuja

The Hazard Analysis and Critical Control Points system provides a science-based framework for the identification, evaluation, and control of food safety hazards in food processing operations. Despite its proven efficacy, implementation in small and medium-scale enterprises in developing economies remains limited by resource and capacity constraints. This study evaluates the current state of Hazard Analysis and Critical Control Points implementation in 20 small-scale meat processing establishments registered with the Federal Capital Territory Administration in Abuja, North Central Nigeria. Using a validated audit tool adapted from the Codex Alimentarius HACCP guidelines, the study assesses the completeness of HACCP plans, the identification of critical control points, the effectiveness of monitoring procedures, corrective actions, and verification activities. Microbiological testing of processed meat samples supplements the audit findings. Results indicate that only 30 percent of facilities had fully documented HACCP plans, while 55 percent had partial documentation. Critical control points were correctly identified in 60 percent of facilities, but temperature monitoring records were incomplete or absent in 70 percent. Microbiological analysis confirmed that facilities with complete HACCP documentation had significantly lower aerobic plate counts and absence of Salmonella in final products. The study draws on recent literature on food safety management system implementation in small food enterprises in sub-Saharan Africa. Findings provide practical guidance for the National Agency for Food and Drug Administration and Control and meat industry associations. Keywords: HACCP, meat processing, food safety, small enterprises, Abuja