As the battle against COVID-19 continues, the Kenya Bureau of Standards (KEBS) has released new food safety and hygiene guidelines for all workers in food processing and supply chains.
The latest KNWA 2931:2021 standard offers instructions on the use of personal protective equipment (PPEs), on-site staff sickness management, social distance, and high touch point detection. This includes good staff hygienic practices such as hand washing, the use of alcohol-based hand sanitizers, cleaning work surfaces that are essential for food business operations.
These guidelines are intended to complement existing hygiene practice codes that have been published. They are to complement the food management systems that have been put in place by business operators and do not replace existing hygiene practice codes.
“Keeping personnel in the food production and supply chains healthy and safe is critical to surviving and thriving during the COVID-19 pandemic. The new standards will ensure that we maintain movement of food along the food value chain and build consumer trust and confidence in the safety and availability of food.” Bernard Njiraini, KEBS Managing Director.
Driven by the food requirements of the Codex, new protocols target restaurants, hotels and eateries. This includes wholesale/retail food outlets, informal markets, transporters and distribution of food ingredients and goods. This further covers open display of food in premises such as salad bars, displays of produce, bakery products and canteens.
The food standards are international food standards established by FAO and WHO joint committees. The Food and Agriculture Organization (FAO) and the World Health Organization (WHO) aim at safeguarding consumer health and ensuring fair food trade practices.