Nairobi: MStreet food vendors in Nairobi County are now required to adhere to certain guidelines as they source, prepare, and sell food to consumers within CBD and other informal settlements within the city. The Nairobi County Director of Environmental Health, Anthony Muthemba, stated that this move follows a ban on street food sales by County Authorities after it emerged that they were not regulated and had resulted in outbreaks of foodborne diseases over the years.
According to Kenya News Agency, street food is an integral part of Nairobi’s urban food landscape, providing affordable meals and livelihood opportunities to thousands of vendors, especially in low-income settings. However, food safety within the street food sector remains a pressing challenge due to gaps in hygiene practices and limited access to tailored training for vendors.
Muthemba mentioned that the new regulations and the first-ever Food Safety Training Manual for Street Food Vendors will allow the resumption of food hawking on the streets. The training manual was developed by The African Population and Health Research Center (APHRC), in collaboration with the Nairobi City County Government and the University of Nairobi.
The Director explained that the new component recognizes the trade and incorporates important aspects for safe food production along the streets. The legal framework will provide guidelines for training food vendors in producing safe food for consumers, aiming to make vendors allies in urban food provision by equipping them with the necessary knowledge in food production, handling, and sourcing.
Furthermore, the director highlighted that the new policies align with required food hygiene standards concerning solid or liquid waste management. Trained vendors will undergo medical examinations and receive certificates for easy identification. Special badges will be issued to indicate that vendors have been trained, medically examined, and authorized to operate in specific areas.
The manual outlines components addressing food contamination sources, including food preparation, cooking, serving, storage, handling, and sourcing of food products and ingredients. Regulations will also tackle food fraud issues resulting from deception by unscrupulous vendors.
Dr. Elizabeth Kimani-Murage, Senior Research Scientist and Lead at the Nutrition and Food Systems Unit, APHRC, emphasized that food safety is a public health imperative and a human rights issue. The manual aims to transform food systems to ensure food safety, supporting vendors in upholding the right to food by ensuring it is available and safe to consume.
Consumer Grassroots Association Director Dr. Alice Kemunto welcomed the new regulations, noting that the manual will contribute to a safe and affordable food basket in Nairobi. She urged consumers to review the manual to identify zoned food places.
Sophia Wangui Wachira, a street food vendor from Korogocho, shared her experience, highlighting the positive impact of public health officers’ training. She noted significant improvements in food handling practices and pledged to educate others on cleanliness in market and workspaces.
The Food Safety Training Manual for Street Food Vendors is now available for use by county governments, health officers, training institutions, and civil society organizations working to transform food systems across Kenya. It is expected to enhance the overall safety and reputation of the street food sector and protect consumer health.