Food safety is no longer just a regulatory requirement but a vital pillar in building consumer trust, protecting public health, and enhancing the competitiveness of agrifood businesses. With more local traders seeking opportunities to export their products and reach wider markets, the need for clear, practical approaches to managing food safety risks has become even more urgent.
It was against this backdrop that a workshop on Risk-Based Food Safety Practices in the Food Industry was held at Jomo Kenyatta University of Agriculture and Technology (JKUAT) from August 19–22, 2025, bringing together professionals from across the food sector.
The workshop which was organized by Dr. Evelyn Okoth, Lecturer at the Department of Food Science and Technology (FST) in collaboration with the Food and Agriculture Export Alliance (FAEA) and Rootooba Kenya, brought together diverse stakeholders representing small and medium enterprises, research organizations, supermarkets, and food safety regulators.
Dr. Okoth noted that such a forum was timely and necessary, as it not only created space for knowledge-sharing and practical training on food safety but also contributed to strengthening initiatives around nutrition security and the upscaling of programs such as the Global Alliance for Improved Nutrition (GAIN).
Speaking during the workshop, Dr. Janie Dubois, representing FAEA, underscored the need for professionals in the food industry to adopt proactive, science-driven approaches to risk management.
She explained that risk-based food safety systems are critical because they focus attention on the most serious threats, pointing out that issues such as undeclared allergens can endanger vulnerable consumers, while microorganisms like Listeria may cause pregnant women to lose their babies or trigger meningitis in newborns.
Dr. Dubois also emphasized that industry players must be actively involved in stakeholder sessions where decisions are made, including on the costs of laboratory tests so that the systems developed are both effective and feasible to implement.
The interactive sessions also featured expert presentations from JKUAT’s FST Department, including Dr. John Muoria (Manager, Food Technology Centre – FOTEC), Dr. Peter Kahenya (Director of Research), Dr. Elizabeth Wafula (Acting Chairperson, FST), and the Food Science technologists.
This was complemented by practical sessions at the Food Science workshop, where participants explored food processing methods and were introduced to modern food processing layouts and equipment designed to ensure safety, efficiency, and quality in food production.
They also analyzed microbial food contaminants using advanced techniques, critical for detecting harmful substances such as aflatoxins and mould.
However, as Dr. Kahenya noted, testing alone is not enough. While basic hygiene practices such as handwashing can eliminate up to 80 percent of microbial contamination, food safety requires going further to manage physical, chemical, and biological hazards, which can cause illness and disease.
“It is crucial to understand the potential sources of contamination during handling, processing, and storage, and to maintain vigilance throughout the entire production process. These risks can arise from people, premises, products, and even packaging, particularly when tamper-proof seals are compromised.”
Dr. Wycliffe Rachuonyo of the Kenya Bureau of Standards (KEBS) emphasized the importance of responsible food storage and production, noting that unsafe practices can cause illnesses such as diarrhea, which often leads to unnecessary antibiotic use and contributes to the growing challenge of antimicrobial resistance (AMR).
Quality assurance and quality control were consistent points of emphasis by all the speakers. Ms. Caroline Wacuka from Peafoods, and a JKUAT alumnus, stressed the importance of teams being knowledgeable in risk assessments, hazard analysis, and other industry-related compliance standards such as Good Manufacturing Practices (GMP) and Hazard Analysis and Critical Control Points (HACCP).
She further noted that leveraging technology is key to eliminating human errors and facilitating the traceability of problems across the production chain.
Equally important, however, are the measures being adopted at the retail level, where consumers directly interact with food products.
It was noted that most food produce retailers in Kenya, such as supermarkets, are paying closer attention to proper food display. This is through the use of gondolas with planograms that separate different families
They also provide gloves to promote hygiene and reduce the risk of foodborne germs being transferred by shoppers, and sell vegetable washes to help consumers clean off pesticides, dirt, and other residues before consumption.
The workshop also featured a visit to the JKUAT farm and to Kevian Industries, makers of Pick n Peel and Afia fruit juices, in Thika. The visit offered deeper insights into quality control and quality assurance practices that enhance efficiency, ensure products meet high specifications, and maintain consistent quality.
In her closing remarks, Dr. Everlyn Okoth noted that this training, which was Cohort-1 and mainly focused on Dairy, Fruits, and Vegetables, was a success.
She pointed out that the Department, through its researchers, is keen on rolling out more trainings under its short course Curriculum in collaboration with partners, targeting other value chains such as Meat, Fish, Insects, Milling, Confectionery, Fats and Oils.
She called upon organizations and individuals to sponsor upcoming sessions, adding that the wide interest sparked by this workshop’s publicity reflects the growing demand.
