As Kenyans, we have a constitutional right to access adequate food of acceptable quality, as enshrined in Article 43 of the Constitution.
However, to truly benefit from this right, it is essential that our food products, particularly milk and milk products, meet operational and product requirements.
According to Ms. Margaret Kibogy, Managing Director of the Kenya Dairy Board, a farm-to-glass food safety management approach is vital to ensure that milk and milk products are safe for consumption.
Good Agricultural Practices at the farm level lead to the production of safe raw milk, free from pathogenic microorganisms, antibiotics, and other contaminants that can be harmful to human health.
On the other hand, implementation of Good Manufacturing Practices in collection, bulking, processing, distribution, and retailing of milk and milk products ensures that value addition processes are controlled, delivering quality and safe products to consumers.
Furthermore, the execution of food safety management systems such as Hazard Analysis Critical Control Points and ISO 22000 builds a systematic preventive approach to food safety in the dairy value chain.
Without adequate controls, milk and milk products can be a source of microorganisms, causing serious diseases such as brucellosis, tuberculosis, and cholera.
A strong dairy regulatory framework at the national and county levels is required to facilitate compliance with quality and safety requirements, protecting consumers, enhancing private sector participation, and boosting investment.
Ms. Kibogy emphasizes the need to safeguard food safety and promote quality assurance to the public and consumers, highlighting the Kenya Dairy Board's efforts to strengthen the regulatory framework for the benefit of businesses and consumers.
