As the global demand for organically produced and ethically traded food continues to rise, Kenyan farmers and agribusinesses have the opportunity to reach new markets by embracing organic farming certification
As the global demand for organically produced and ethically traded food continues to rise, Kenyan farmers and agribusinesses have the opportunity to reach new markets by embracing organic farming certification
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)
Benefits were realized six months later when Mwende Organic Foods successfully achieved HACCP certification, a milestone that opened doors to new business opportunities. The company reduced product recalls
The Hazard Analysis and Critical Control Points (HACCP) system is a science-based approach to food safety that prevents hazards in food production and handling.
In today’s food industry, where public health risks from foodborne illnesses are a constant concern, the HACCP system plays a critical role in safeguarding consumers.
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.
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1st Floor (near Fahari Gardens Hotel Road) Nairobi, Kenya
Call – 0773 397 851
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