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Critical control points during production of iru and okpehe, two fermented condiments, were identified in four processors in Nigeria. Physical objects such as stone and metallic objects were mixed in with the seeds; contamination resulted from wet-dehulling by foot pressing and water used in washing. The pH variation during fermentation ranged from 6.9 – 8.5 for both unfermented cotyledon and fermented condiments. Total aerobic viable count (TAVC) ranged from 1.2 – 6.2 Log10CFU/g. Coliforms, enterococci, staphylococci and B. cereus were pathogens detected during processing and post-processing of condiments. This indicates that the processing of condiment using traditional method is subject to microbial contamination. Dry-dehulling, cooking under pressure and inoculation of starter cultures reduced contamination and enhanced safety quality. Training of processors about Hazard Analysis Critical Control Points (HACCP), processing, environmental sanitation and personal hygiene were suggested as strategies to improve the safety of these traditional fermented condiments.