In Kenya’s food industry, implementing the Hazard Analysis and Critical Control Points (HACCP) system is key to maintaining high standards of food safety. This system ensures that potential hazards are identified and controlled at each stage of food production, from sourcing raw materials to distribution.
HACCP on the ground real-life examples from Kenyan food businesses.
Principle 1: Conduct a Hazard Analysis
The first step in HACCP is identifying potential hazards in each phase of food production. These hazards can be biological (bacteria, viruses), chemical (pesticide residues), or physical (foreign objects).
Example: In a milk processing plant in Nyeri*, a hazard analysis revealed that improper pasteurization could allow harmful bacteria, like E. coli, to survive. The facility determined that pasteurization temperature and time were critical to eliminating these pathogens, thus ensuring the safety of milk products distributed across central Kenya.
Principle 2: Determine the Critical Control Points (CCPs)
After identifying hazards, Critical Control Points (CCPs) are identified. CCPs are stages where specific controls can be applied to prevent or eliminate hazards.
Example: In a Nairobi-based meat processing plant*, the cooking step was identified as a CCP. Here, cooking at a specific temperature ensures the elimination of harmful bacteria like Salmonella and E. coli. By closely monitoring cooking temperatures, the facility ensures that products are safe before packaging and delivery to major supermarkets across Kenya.
Principle 3: Establish Critical Limits
Once CCPs are identified, critical limits must be set. These limits define the maximum or minimum levels (like temperature, pH, time) that must be controlled to prevent hazards.
Example: In Mombasa, a seafood exporter* set a critical limit for storage temperature to maintain product freshness and prevent bacterial growth. The company’s critical limit was to keep fish at or below 4°C before shipment. This temperature is monitored to ensure the freshness and safety of the seafood for local and international markets.
Principle 4: Establish Monitoring Procedures
Monitoring ensures that each CCP remains within its critical limits. If any limit is not met, immediate action can be taken to address potential safety risks.
Example: A juice company in Kisumu* has a monitoring system where pH levels are checked after each batch of juice is prepared. Maintaining a specific pH range ensures that the juice is acidic enough to prevent bacterial growth. Daily logs and automated systems track these levels, alerting staff if the pH drifts out of the safe range, thus safeguarding consumers against microbial contamination.
Principle 5: Establish Corrective Actions
When monitoring reveals that a CCP is not within its critical limits, corrective actions need to be taken immediately. These actions ensure that any unsafe product does not reach consumers.
Example: In a Nairobi-based bakery*, monitoring revealed that some batches of bread were not reaching the required internal temperature during baking. The corrective action involved extending the baking time for those batches to reach the safe temperature or discarding undercooked products to prevent bacterial growth. This action safeguarded their customers while maintaining food safety standards.
Principle 6: Establish Verification Procedures
Verification confirms that the HACCP system is effective. Verification may include periodic testing, regular inspections, or third-party audits by Certified audit firms such as Atenfields.
Example: An ice cream manufacturer in Nakuru* verifies its HACCP system by conducting regular microbial tests on finished products to ensure pathogens like Salmonella are absent. Additionally, the company engages third-party auditors to assess the HACCP system annually, ensuring consistent food safety practices across their operations.
Principle 7: Establish Record-Keeping and Documentation
HACCP requires thorough documentation of each process, monitoring activity, corrective action, and verification. Accurate records demonstrate compliance and ensure traceability.
Example: A dried fruit exporter in Thika* maintains detailed records for each production stage, from fruit sourcing to packaging. Documentation includes temperature logs, hygiene checks, and equipment maintenance records. This record-keeping ensures that each product batch can be traced back to its source, and in case of a food safety incident, the company can quickly identify and address the root cause.
Related Articles : Case Study: Mwende Organic Foods’* HACCP Journey with Atenfields Kenya
Conclusion
In the context of Kenya’s diverse food industry, HACCP principles are crucial for ensuring food safety, maintaining consumer trust, and meeting both local and international food standards such as SGS and Gobal GAP. From dairy farms in Nyeri to meat processing plants in Nairobi and seafood exporters in Mombasa, HACCP helps Parkhouses, businesses protect their market reach. By implementing these principles, Kenyan food companies are encouraged to maintain and comply with their food safety regulations issued by SGS & Global GAP and BVC etc..
For more information on how to implement HACCP in your food business, contact Atenfields Kenya, a leading food safety firm in the country. Fill the form and have us contact you to learn more about our services which can help you achieve HACCP & other certification and ensure food safety at every step of the production process.
