On the first day back after Christmas, a food processing plant gathered its team for a routine debrief. Coffee cups were still warm. Notebooks were open. The mood was familiar another review, another set of results. As we went through
On the first day back after Christmas, a food processing plant gathered its team for a routine debrief. Coffee cups were still warm. Notebooks were open. The mood was familiar another review, another set of results. As we went through
This week, research has resurfaced highlighting plastic chopping boards as a potential source of micro-plastic contamination in food, it got us thinking. For years, during food safety trainings especially in hot kitchens , we’ve discouraged
In a small village, a family prepared a meal exactly as their parents and grandparents had done for generations. The meat was washed in warm water, left uncovered on the counter, and cooked “until it looked ready.” No one questioned the
The kitchen was spotless. Staff wore gloves, hairnets, and clean uniforms. Yet a routine inspection traced a foodborne illness outbreak back to this very place. The cause wasn’t spoiled ingredients or dirty equipment it was hands.
Food safety isn’t just a regulatory requirement—it’s the foundation of consumer trust, business success, and public health, at Atenfields, we believe that every step in the food supply chain matters, from production and handling to storage and consumption.
Last week during an audit, we found bins full of fresh tomatoes, pumpkins, and greens still vibrant, still edible. For most people, that’s just waste,For us different, food loss it’s happens before food reaches the consumer during harvesting, handling
How do you tell a company has no food safety culture? … A very common question when a client wants to on-board us. We always smile and say, you can tell right at the gate. If the security guard doesn’t record a visitor’s details, check what
Ever smelled food aroma like pilau in the middle of a farm? That’s what happened to me while leading a farm audit for organic certification. As I moved between blocks a sweet aroma filled the air. I asked the food safety team, “Who’s cooking pilau?” They laughed, “Watu wa balaa, mtatuonyesha mambo
When our auditor joined as a Quality Assurance Manager at a Dutch food processing company in Ukunda, their job was just like any other QA’s identify system gaps, be a thoughtful leader and close them with innovation. One big gap? Documentation.
“I eat soil like an ant.” That’s what a farmer once said on a vernacular radio station.
At first, it made me pause.But the more I thought about it, the more it made sense. He wasn’t being poetic. He was being profoundly honest The soil feeds him. It has educated his children.
Our team of brings a wealth of experience across various sectors within the Kenyan food industry. We specialize in guiding small and medium enterprises (SMEs) through the complex processes of system implementation, certification, and continuous improvement.
Aten Fields Moptions Centre
1st Floor (near Fahari Gardens Hotel Road) Nairobi, Kenya
Call – 0773 397 851
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