NAFDAC Warns Niger Bakers Against Potassium Bromate, Illegal Labels

The National Agency for Food and Drug Administration and Control (NAFDAC) has warned bakers in Niger State against the use of banned substances, particularly potassium bromates, and unapproved labels in bread production.

The warning was issued by Mr James Kigbu, NAFDAC's State Coordinator in Niger, at a sensitisation programme on regulatory compliance held for master bakers in Minna Emirate on Wednesday.

Kigbu said the use of prohibited bread improvers and unauthorised labels could lead to the immediate closure of bakery facilities, along with stiff penalties including fines and prosecution. He stressed that compliance was essential to ensuring food products are produced, processed, packaged and distributed according to established standards that protect public health and safety.

Speaking at the event, Chief Silvanous Umeh, Chairman of the Master Bakers Association in Niger and Managing Director of Silver Bread, Minna, said consumers were becoming increasingly conscious of the source and quality of the bread they purchase. He said the association monitors its members through site visits and discreet sample collection for laboratory testing, and expressed confidence that its members were not using banned substances.

Also speaking, Alhaji Abubakar Mohammed, Chairman of the Master Bakers of Minna Emirate, described NAFDAC as a partner to bakers and urged participants to relay the lessons from the programme to operators who were unable to attend. He said the association had sponsored the programme to expose bakers—particularly those in rural areas—to NAFDAC's requirements, and disclosed that monitoring visits to bakeries would begin a week after the sensitisation exercise. He added that operators found non-compliant would be referred to NAFDAC for appropriate action.

In her presentation on facility requirements for bakeries and baked products, Mrs Lilian Igwe, Deputy Director at NAFDAC's Niger office, said bakery premises must meet prescribed building and operational standards. She said bakeries should be properly fenced, well ventilated and lit, fitted with insect-proof netting, and sited away from potential sources of contamination such as dumpsites, abattoirs, filling stations, cemeteries and markets. She also cautioned bakers against procuring or using banned additives such as potassium bromate and saccharin, stressing that all raw materials must carry valid NAFDAC registration numbers, batch codes and date markings.

Mr Zhiri Samuel-Gana, Chief Regulatory Officer, spoke on Good Hygiene Practices (GHP), emphasising regular cleaning and disinfection, pest control, proper waste disposal, access to potable water, and personal hygiene among bakery workers. He said production staff should be adequately trained and required to wear protective gear—including overalls, head coverings, nose and mouth masks, and gloves—while cleaning procedures should follow approved Standard Operating Procedures.

Mr Shagaya Emmanuel, Assistant Chief Regulatory Officer, presented on the NAFDAC Automated Product Administration and Monitoring System (NAPAMS), explaining that the platform allows bakery operators to submit registration applications online, upload documents, track applications and manage product records. He urged bakers to ensure their labels carried accurate information, including product and manufacturer details, net weight, ingredients, storage conditions, batch and date markings, and NAFDAC registration numbers, stressing that unapproved claims, logos and advertisements would not be tolerated.