Food Safety Manual marking the World Food Safety Day 2025 in Nairobi, Kenya.
Globally, approximately 600 million people fall ill after eating food contaminated by bacteria, viruses, parasites or chemical substances and 420,000 die every year. Each year on June 7, the world commemorates World Food Safety Day to raise awareness about the importance of safe food in ensuring human health and well-being. The day serves as a global reminder that food safety is not a privilege but a shared responsibility and a fundamental human right.
In Kenya, and especially in rapidly urbanizing cities like Nairobi, World Food Safety Day prompts urgent reflection and action. As formal food systems struggle to meet the needs of growing populations, many urban residents turn to informal food sources, including roadside and small-scale vendors for their daily meals.
In Nairobi’s informal settlements, residents rely heavily on street food due to convenience in terms of access and preparation, affordability, the ability to buy on credit, and availability in small portions. Street foods are also a source of livelihoods for thousands of vendors, particularly in low-income areas.
But food security is not just about having enough to eat—it must also be safe.
Kenya’s Constitution, under Article 43(1)(c), guarantees every person the right to be free from hunger and to access adequate food of acceptable quality. This right is also protected under international human rights instruments, including the Universal Declaration of Human Rights and the International Covenant on Economic, Social and Cultural Rights.
So why, despite these protections, is street food still unsafe? And more importantly, what haven’t we done to change that?
A 2019 public engagement project on the right to food by Kimani-Murage et al. found that many vendors operate in unhygienic environments and lack safe food handling and preservation practices. These gaps increase the risk of contamination and food spoilage, undermining both food safety and nutrition. As a result, communities face higher risks of foodborne illnesses such as cholera, typhoid, and in some cases, long-term health conditions like cancer (Pal et al., 2015).
Food safety interventions which address contamination at different stages of the food value chain are required, given that food contamination can occur at different stages of the food value chain. While global and national policies exist—such as the Codex Alimentarius General Principles of Food Hygiene and the World Health Organization’s Five Keys to Safer Food—few are tailored specifically for street food vendors.
To bridge this gap, the African Population and Health Research Center (APHRC), the Nairobi City County Government, and the University of Nairobi, through the HealthyFoodAfrica project, have developed a Food Safety Training Manual for Street Food Vendors.
The manual aims to create awareness of the causes of food-borne illnesses and their symptoms, food contaminants and hygiene practices in food handling and storage, food preparation, and preservation. It has been prepared for easy understanding of the food safety issues and the control measures that can be applied in street food preparation and vending and has been informed by international, regional and national guidelines and legal frameworks including the: Codex Alimentarius, Public Health Act, Cap. 242, Food Drug and Chemical Substances Act, Cap. 254 Laws of Kenya.
It includes information on safe and hygienic handling of raw and cooked foods and has been designed for public health officers. Designed in modular form, linking basic information with multiple illustrations and practical sessions, this manual is a resource tool for trainers addressing different audiences namely: street food handlers, vendors and other support bodies active in the street food sector.
Importantly, this effort recognizes that street vendors are not a risk to manage—they are partners in promoting food safety and the progressive realization of the right to food. Equipping them with practical tools and training supports better public health outcomes and contributes to building safer, more resilient urban food systems.
As we mark World Food Safety Day 2025, Nairobi’s leadership is setting a strong example. The city has committed to rolling out the Food Safety Training Manual across all its sub-counties—offering a powerful model for other counties and countries to follow. This manual is more than a tool; it represents a scalable, practical solution that can be adapted across diverse contexts. As urbanization continues to reshape food systems across Africa, locally grounded and community-driven interventions like this can catalyze real transformation, helping to build a future where everyone can access safe food and feed themselves in dignity.
The Food Safety Training Manual for Street Food Vendors is now available to county governments, public health officers, training institutions, and civil society organizations working to strengthen food systems. Its widespread adoption will protect public health, elevate informal vendors, and help us realize the promise of safe food for all.
Author: Felistus Mwalia, APHRC