Abstract

Palm oil processing with the indigenous technology which is mainly women’s occupation at the village level in Akamili, Nnewi, Anambra State, Nigeria was assessed with the hazard analysis and critical control points (HACCP) system for food safety and quality. The analysis showed that the hazards existed at all stages of process. The critical control points were the sorting stage of the palm fruits, clarification to remove moisture and storage which were identified as the important operations in oil processing. These actions taken will promote gender empowerment; reduce hunger and alleviate poverty culminating in achieving food security in agriculture that meets the millennium development goals (MDGs). The actions recommended for eliminating the hazards in production of quality red palm oil are discussed.

Key words: Hazard analysis and critical control points (HACCP), oil palm, fruit, domestic, processing.