Spice Processing & Packaging

Lesson 1 — Food Safety & Good Hygiene Practice (GHP)

1.1 Understanding contamination — biological, chemical, and physical foodborne risks

1.2 Personal hygiene, kitchen sanitation rules, and cleaning schedules

1.3 Safe handling, storage, temperature control, and cross-contamination prevention

1.4 Introduction to HACCP thinking for micro-producers — identify your critical points

1.5 The global baseline — Codex Alimentarius and the Codex General Principles of Food Hygiene (CXC 1- 1969) — the joint FAO/WHO standard that Nigeria’s NAFDAC food-hygiene rules are built on

1.6 Applying Codex HACCP — the seven principles (hazard analysis, critical control points, limits, monitoring, corrective action, verification, and records) and how a micro-producer documents them simply

2.1 Sourcing and selecting quality raw spices (pepper, ginger, turmeric, garlic) and negotiating with suppliers

2.2 Washing, drying (sun, oven, dehydrator) and grinding techniques for consistent quality

2.3 Blending signature mixes — suya pepper, curry blends, pepper soup mix, jollof seasoning

2.4 Quality control — moisture testing, colour and aroma checks, batch consistency

2.5 Managing mycotoxin risk — why aflatoxin forms in poorly dried spices, and the Codex maximum levels (CXS 193-1995) that serious buyers test against

3.1 Choosing packaging materials — sachets, jars, stand-up pouches — cost vs. shelf appeal

3.2 Manual vs. semi-automated sealing methods and weight consistency

3.3 Where to source affordable, food-grade packaging materials in Nigeria

3.4 Packaging for transport — preventing damage, leakage, and tampering

3.5 Food-contact safety — choosing food-grade packaging that meets Codex material-safety guidance so nothing migrates into your product

4.1 Common causes of spoilage — moisture, heat, light, and poor sealing

4.2 Natural preservation methods — drying, salting, oil-based preservation

4.3 Testing and extending shelf life at home; simple date-coding and batch numbering