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
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
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.
In January 2024, Shillah Farm, a fresh produce farm based in Limuru, Kenya, sought Atenfields Kenya for a Global G.A.P. audit.The collaboration reflected Shillah Farm’s commitment to sustainable farming.
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
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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