Systemic Weaknesses in Food and Packaged Drinking Water Safety: Evidence from Retrospective Sanitary Inspections in Ouagadougou, Burkina Faso (2016–2020)

Abstract

Food security remains a major public health issue in Burkina Faso, where the rapid expansion of small and semi-industrial food businesses as well as drinking water units (sachet & bottle) far outpaces investments in hygiene and safety management (WHO, 2015; World Bank, 2019). We conducted a retrospective descriptive study of health inspections carried out in food production and processing units in Ouagadougou, Burkina Faso, between 2016 and 2020 (ANSSEAT, 2016–2020). All units inspected at least once during each period from January to December were included.Data were extracted from standardized, internally validated checklists and inspection reports used by the Health Inspection and Surveillance Service of the National Agency for Environmental, Food, Occupational Health and Health Products Safety (ANSSEAT), and analysed using descriptive statistics (ANSSEAT, 2016–2020). A total of 140 units were inspected at least once, including 118 packaged drinking water units, of which 84 (approximately 71%) underwent at least one sanitary inspection during the study period (ANSSEAT, 2016–2020). Only about one‑third of units complied with forward‑flow layout requirements and had acceptable environmental arrangements, while adequate wastewater evacuation systems were observed in just over half of establishments. Protection and hygiene of boreholes used as water sources were frequently inadequate (ANSSEAT, 2016–2020). Personal hygiene measures, periodic medical examinations and use of personal protective equipment among workers were inconsistently applied, and the hygiene of production circuits and equipment was often suboptimal. More than 95% of units lacked structured internal quality control systems, and 67.15% did not comply with basic storage rules, while many products failed to meet labelling requirements (ANSSEAT, 2016–2020). These findings indicate systemic weaknesses in food and packaged drinking water safety in Ouagadougou, in line with previous reports of frequent non‑compliance of sachet water with national and WHO standards (ANSSEAT, 2017; Zongo et al., 2022; Ouedraogo et al., 2024; WHO, 2015). Strengthening training on Good Hygienic Practices (GHP), Good Manufacturing Practices (GMP) and simplified Hazard Analysis and Critical Control Point (HACCP) approaches, upgrading infrastructure and environmental management, and promoting the establishment of internal quality control systems are essential to improve the safety and quality of food and packaged water (Codex Alimentarius Commission, latest revision year; ISO, 2018; FAO & WHO, 2005). Sanitary inspection, combined with supportive measures and risk‑based regulatory enforcement, remains a key tool for guiding corrective and preventive actions in line with Codex Alimentarius and World Health Organization (WHO) guidelines (FAO & WHO, 2005; WHO, 2017–2023; World Bank, 2019).