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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