FCCPC Warns Food Operators Against Unsafe Ingredients, Misleading Labels

FCCPC Warns Food Operators Against Unsafe Ingredients, Misleading Labels

The Federal Competition and Consumer Protection Commission has warned importers, manufacturers, distributors and other operators in the bakery and confectionery industry against compromising food safety or misleading consumers in response to rising production costs.

The Executive Vice Chairman of the FCCPC, Tunji Bello, gave the warning on Tuesday during a stakeholder engagement with bakery and confectionery operators organised by the commission’s South-West Zonal Office at the Lagos Chamber of Commerce and Industry.

Bello, who was represented by the South-West Zonal Coordinator, Dr Olubunmi Otti, said the engagement was aimed at strengthening compliance with consumer protection, product safety, quality and labelling requirements across the industry.

He stressed that bread and other baked products were consumed daily by millions of Nigerians, making food safety and consumer confidence critical responsibilities for businesses operating in the sector.

According to him, consumers generally cannot determine the source or quality of ingredients, how they were stored or the conditions under which food products were manufactured.

He said consumers therefore depended on producers to maintain proper hygiene, use safe and appropriate ingredients, accurately represent their products and supply the quantities advertised.

Bello said consumer protection extended throughout the entire production chain, covering ingredient sourcing and quality, manufacturing, hygiene, handling, packaging, labelling, storage, transportation and product display.

He added that businesses were also responsible for the accuracy of information supplied to consumers, the quantity promised and delivered, and the measures taken when safety or quality problems occurred.

The FCCPC chief emphasised that food safety must not be sacrificed in the pursuit of profit.

He noted that the Federal Competition and Consumer Protection Act 2018 guarantees consumers the right to goods that are reasonably suitable for their intended purposes, of good quality, free from defects and compliant with applicable regulatory standards.

Bello acknowledged the economic pressures confronting businesses, noting that the costs of flour, sugar, energy, transportation, packaging, equipment and financing could fluctuate significantly and affect profit margins.

He, however, warned that such challenges could not justify practices capable of putting consumers at risk.

He specifically cautioned operators against responding to rising input costs by using unsafe substitutes, harmful or prohibited additives, substandard ingredients, poor hygiene practices, manipulated expiry information or other shortcuts that could shift commercial risks to consumers.

Bello also warned businesses against misleading consumers through product labels, advertisements and other marketing channels.

He said information provided on products, packaging, accompanying materials, at points of sale, on social media or through conventional media must be accurate, complete where required and free from misleading claims.

He added that information relating to production dates, shelf life, allergens, storage conditions and other material characteristics prescribed by law, regulations or applicable standards must be properly disclosed and must not deceive consumers.

According to him, the FCCPA prohibits false or incorrect representations as well as materially misleading representations that are erroneous, fraudulent or deceptive in the promotion or marketing of goods and services.

On product traceability, Bello cited Section 134 of the Act, which requires manufacturers, importers and distributors to label or describe goods in a manner that enables them to be easily traced to the relevant manufacturer, importer or distributor.

Earlier, the Head of the Quality Assurance and Development Department of the FCCPC South-West Zonal Office, Lagos, Akinwumi Isola, said effective regulation depended on continuous dialogue, stakeholder education, transparency and mutual respect.

Isola said although enforcement remained an important regulatory tool, voluntary compliance backed by strong industry commitment would produce more sustainable outcomes.

He urged operators to prioritise consumer safety over short-term commercial interests, invest in effective quality management systems, strengthen food safety culture within their organisations and provide continuous training and capacity development for staff.

He also called on businesses to maintain accurate production records and effective traceability systems, respond promptly to consumer complaints and cooperate fully with regulatory inspections and surveillance activities.

Isola further urged operators to promptly report and recall products whenever safety concerns emerged, stressing that compliance should be integrated into everyday business operations rather than treated as an obligation to be fulfilled only during regulatory inspections.