Food Hygiene License Requirements in Kenya
Food Hygiene License Requirements in Kenya, Licencing Body & Contacts
Summary of Requirements
- Food handlers' medical certificates (all staff)
- Business permit
- Water quality test results
- Pest control documentation
- HACCP plan (for large operations)
- Food safety training certificates
- Sanitation inspection clearance
- Annual license renewal
Key Contacts
- County Public Health Department: Your county offices
- Ministry of Health: +254-20-2717077, [email protected]
- Port Health Services: For import/export food businesses
- Nairobi County Health: +254 020 2224281
- InfoTrade Kenya: [email protected]
What is a Food Hygiene License?
A food hygiene license certifies that food businesses maintain sanitary conditions protecting consumers from foodborne illnesses and contamination. This specialized authorization focuses specifically on hygiene practices, cleanliness standards, and food safety protocols. County public health departments and Port Health Services issue these licenses depending on business type and operations.
The food hygiene licensing system implements public health regulations ensuring safe food handling throughout preparation, storage, and service. Businesses handling ready-to-eat foods face particularly stringent requirements due to higher contamination risks. Licenses verify that premises, equipment, and personnel meet prescribed hygiene standards before and during operations.
All food handlers must obtain medical examination certificates demonstrating fitness to handle food. These examinations include tests for typhoid, tuberculosis, and other communicable diseases. Certificates remain valid for six months requiring regular renewal. Food handlers must maintain personal cleanliness wearing clean uniforms and practicing proper handwashing protocols.
Business premises must provide adequate hygiene facilities including handwashing stations with soap and clean water. Separate cloakrooms for each gender allow employees to change and store personal items away from food preparation areas. First aid kits and trained first aid personnel must be available as required by Occupational Safety and Health regulations.
Food preparation areas require specific layouts separating raw food handling from cooked food processing. Adequate refrigeration maintains proper food storage temperatures preventing bacterial growth. Waste disposal systems must prevent contamination and pest attraction. Regular pest control documentation demonstrates ongoing vermin management programs.
Water quality monitoring ensures potable water used in food preparation meets safety standards. Regular testing by approved laboratories confirms absence of harmful bacteria and chemicals. For larger operations, Hazard Analysis Critical Control Point systems identify and manage food safety risks at each production stage.
Application involves completing food hygiene license forms available at county public health offices. Submit medical certificates for all food handlers along with proof of hygiene training. Public health inspectors conduct thorough premises inspections using standardized checklists. They assess cleanliness, equipment condition, storage practices, and overall hygiene protocols. Licenses are issued after satisfactory inspection and remain valid for one year
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