International Food Safety course MICHIGAN STATE UNIVERSITY FOOD SAFETY SYSTEMS IN KENYA
OPIYO Beatrice
Outline: <ul><li>How food safety is organized in Kenya  </li></ul><ul><li>Current Food Safety Laws and Regulations and how...
Country  characteristics <ul><li>Kenya is basically agricultural country  </li></ul><ul><li>Agriculture contributes 25% GD...
Country  characteristics <ul><li>Main staple food is cereals  </li></ul><ul><li>Has marine and fresh water fisheries opera...
Status of Food Control system  <ul><li>An advanced food control system that ensures compliance with required international...
1.  Policy framework <ul><li>GOK supports but budget limitation is a constraint  </li></ul><ul><li>Little awareness of imp...
2. Legal framework <ul><li>Agriculture Produce (Export) Act  </li></ul><ul><li>Animal Health act  </li></ul><ul><li>Dairy ...
3. Institutional framework <ul><li>Ministry of Health </li></ul><ul><li>Ministry of Agriculture </li></ul><ul><li>Semi-Aut...
Food inspection <ul><li>Food inspection for safety and quality is the responsibility  of public Health Department of the  ...
Food control laboratories <ul><li>MOH  has a National Public Health Laboratory  </li></ul><ul><li>Government Chemist Labor...
<ul><li>KEPHIS  laboratory for pesticide residues and heavy metals analysis is accredited </li></ul><ul><li>KEBS  has well...
<ul><li>Technical  and financial resources for food control are insufficient </li></ul><ul><li>Several institutions are in...
Food safety information, education and communication <ul><li>Not much has been done on consumer education on food safety a...
 
 
 
 
 
 
 
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Food Safety- Kenya

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Presented at Michigan State University's WorldTAP International Short Course in Food Safety on July 31, 2009. (http://foodsafetyknowledgenetwork.org/worldtap/foodsafety09)

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Food Safety- Kenya

  1. 1. International Food Safety course MICHIGAN STATE UNIVERSITY FOOD SAFETY SYSTEMS IN KENYA
  2. 2. OPIYO Beatrice
  3. 3. Outline: <ul><li>How food safety is organized in Kenya </li></ul><ul><li>Current Food Safety Laws and Regulations and how they are implemented </li></ul><ul><li>Strength and weaknesses of existing Food Safety system </li></ul><ul><li>Capacity that need to be developed for improving the FSS. </li></ul><ul><li>Food Safety information, education and Communication </li></ul>
  4. 4. Country characteristics <ul><li>Kenya is basically agricultural country </li></ul><ul><li>Agriculture contributes 25% GDP </li></ul><ul><li>Only 16% of Kenya is of high and medium agricultural potential </li></ul><ul><li>On-farm employment accounts for 80% of the rural population </li></ul><ul><li>Agriculture sector consists of both subsistence and commercial sub-sectors </li></ul>
  5. 5. Country characteristics <ul><li>Main staple food is cereals </li></ul><ul><li>Has marine and fresh water fisheries operated at both subsistence and commercial levels </li></ul><ul><li>Has achieved world class trade status for her fish and vegetables export products </li></ul>
  6. 6. Status of Food Control system <ul><li>An advanced food control system that ensures compliance with required international market standards e.g. fish, and horticultural crops </li></ul><ul><li>A weak system that checks the production and distribution of local food items especially in the catering and fast foods outlets </li></ul><ul><li>Consumer unawareness on food safety rights and impacts on their welfare </li></ul>
  7. 7. 1. Policy framework <ul><li>GOK supports but budget limitation is a constraint </li></ul><ul><li>Little awareness of impact of food safety on national economy. </li></ul><ul><li>No defined published policy on food safety </li></ul><ul><ul><li>National Food and Nutrition Policy is under development “…To have all Kenyans enjoy at all times food that is free from adverse substances in sufficient quantity and quality to satisfy the nutrition needs of individuals…..” </li></ul></ul>
  8. 8. 2. Legal framework <ul><li>Agriculture Produce (Export) Act </li></ul><ul><li>Animal Health act </li></ul><ul><li>Dairy Act </li></ul><ul><li>Fisheries Act </li></ul><ul><li>Food Drugs and Chemical Substances Act </li></ul><ul><li>KMC Act </li></ul><ul><li>Meat Control Act </li></ul><ul><li>Pest Control Products Act </li></ul><ul><li>Plant Protection Act </li></ul><ul><li>Public Health Act </li></ul><ul><li>Standards Act </li></ul><ul><li>Veterinary Act </li></ul><ul><li>Water Act </li></ul>
  9. 9. 3. Institutional framework <ul><li>Ministry of Health </li></ul><ul><li>Ministry of Agriculture </li></ul><ul><li>Semi-Autonomous Government Agencies </li></ul><ul><li>Horticultural Crops Development Authority </li></ul><ul><li>Kenya Meat Commission </li></ul><ul><li>Kenya Bureau of Standards </li></ul><ul><li>Kenya Plant Health Inspection Service </li></ul><ul><li>Kenya Dairy Board </li></ul><ul><li>Pests Control products Board </li></ul>
  10. 10. Food inspection <ul><li>Food inspection for safety and quality is the responsibility of public Health Department of the Ministry of Health </li></ul><ul><li>Ministry of Health deploys some of its inspectors in the Local Government Authorities, although the LGAs have some of their own. </li></ul><ul><li>Inspection of fish is entrusted to MOLFD </li></ul><ul><li>Meat inspection is done by DVS of MOLFD and also the LGAs </li></ul>
  11. 11. Food control laboratories <ul><li>MOH has a National Public Health Laboratory </li></ul><ul><li>Government Chemist Laboratory under Office of the President is basically forensic </li></ul><ul><li>Nairobi City Council has a small poorly equipped laboratory </li></ul><ul><li>The MOLFD lab is a clinical for animal diseases and not food lab. </li></ul><ul><li>Some of the above labs are poorly equipped and not accredited </li></ul>
  12. 12. <ul><li>KEPHIS laboratory for pesticide residues and heavy metals analysis is accredited </li></ul><ul><li>KEBS has well equipped accredited (UKAS) food microbiology and food chemistry Laboratories </li></ul><ul><li>An internationally –accredited ( Chemical and Microbiological analysis) private laboratory, SGS, which serves mainly food exporters </li></ul>Food control laboratories
  13. 13. <ul><li>Technical and financial resources for food control are insufficient </li></ul><ul><li>Several institutions are involved in food control and their collaboration is not well defined. </li></ul><ul><ul><ul><li>Creation of a FSS Focal point is under discussion by various Govt. departments involved in food control. </li></ul></ul></ul>Weaknesses of existing system
  14. 14. Food safety information, education and communication <ul><li>Not much has been done on consumer education on food safety and quality </li></ul><ul><li>Consumer Information Network (CIN) tries to fill this gap but financial resources are limiting. </li></ul><ul><li>No structured targeted information and education programmes are in place </li></ul><ul><ul><li>Though NQI is establishing systems </li></ul></ul>
  15. 22. ASANTE SANA

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