Africa Water, Sanitation & Hygiene March - April 2017 Vol.12 No.2 | Page 23

Hygiene Standards & Food Safety

that should be followed to avoid potentially severe health hazards . In this way food safety often overlaps with food defense to prevent harm to consumers . The tracks within this line of thought are safety between industry and the market and then between the market and the consumer . In considering industry to market practices , food safety considerations include the origins of food including the practices relating to food , food hygiene , food additives and pesticide residues , as well as policies on biotechnology and food and guidelines for the management of governmental import and export inspection and certification systems for foods . In considering market to consumer practices , the usual thought is that food ought to be safe in the market and the concern is safe delivery and preparation of the food for the consumer .

Food can transmit disease from person to person as well as serve as a growth medium for bacteria that can cause food poisoning . In developed countries there are intricate standards for food preparation , whereas in lesser developed countries the main issue is simply

the availability of adequate safe water , which is usually a critical item .[ 1 ] In theory , food poisoning is 100 % preventable .

Quality includes all other attributes that influence a product ’ s value to the consumer . This includes negative attributes such as spoilage , contamination with filth , discoloration , off-odours and positive attributes such as the origin , colour , flavour , texture and processing method of the food . This distinction between safety and quality has implications for public policy and influences the nature and content of the food control system most suited to meet predetermined national objectives .

Food control is defined as : …. a mandatory regulatory activity of enforcement by national or local authorities to provide consumer protection and ensure that all foods during production , handling , storage , processing , and distribution are safe , wholesome and fit for human consumption ; conform to safety and quality requirements ; and are honestly and accurately labeled as prescribed by law .

SGS KENYA LIMITED Food safety in hotels , food quality , security and sustainability are essential for the hospitality establishments to thrive in today ’ s consumer-led marketplace . SGS focuses on providing comprehensive , integrated solutions to provide best-in-class hospitality experience to your guests . Designed in close co-operation with your establishment , our solutions combine different approaches that include food safety audits and food and beverages staff trainings at various levels ( L1 , L2 , and L3 ), hotel certification against SGS global hospitality excellence criteria , food sampling and testing in our ISO 17025 accredited laboratories and sustainability audits and trainings that improve the overall food safety and hygiene standards in hotel establishments . Our solutions help reassure travellers that risks have been managed and prove due diligence to insurers , all designed to provide complete guest satisfaction and retain their confidence in your products and brand .

INSPECTION VERIFICATION TESTING CERTIFICATION TRAINING CONSULTANCY OUTSOURCING

SAFETY SUSTAINABILITY SERVICE SECURITY CERTIFICATION TRAINING

SGS is the world ’ s leading inspection , verification , testing and certification company . SGS is recognised as the global benchmark for quality and integrity . With more than 90 000 employees , SGS operates a network of over 2000 offices and laboratories around the world .

enquiries . kenya @ sgs . com www . sgs . co . ke

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