Hauchi Kay Catering Service Company operates under an uncompromising food safety and hygiene standard that meets and exceeds the requirements of applicable Kenyan law and internationally recognised food safety frameworks. Hauchi Kay Catering Food Safety & Hygiene Policy Kenya applies to all employees, subcontractors, and suppliers engaged by Hauchi Kay in the preparation, handling, storage, transport, and service of food for all event catering, private dining, corporate catering, wedding catering, institutional catering, and any other catering service provided by Hauchi Kay in Kenya.

This policy is binding. Any employee, subcontractor, or supplier found to have violated any provision of this Food Safety and Hygiene Policy is subject to immediate disciplinary action, up to and including termination of employment or contract, and potential referral to regulatory authorities.

Legal Framework – Food Safety in Kenya

Hauchi Kay’s food safety practices are governed by and must fully comply with the following Kenyan statutes and regulations:

Kenyan Law / Regulation	Relevance to Hauchi Kay
Public Health Act, Cap. 242	Governs food premises standards, food safety inspections, and food handler fitness
Food, Drugs & Chemical Substances Act, Cap. 254	Prohibits adulterated, contaminated, or misrepresented food supply
KEBS – KS EAS 39:2000	General standard for food hygiene for businesses operating in Kenya
Kenya Food and Drugs Authority (KEBS) Guidelines	Licensing of food businesses and compliance with food labelling standards
Constitution of Kenya 2010, Article 43(1)(c)	Every person in Kenya has the right to food of acceptable quality enforceable as a fundamental right
Environmental Management & Coordination Act, Cap. 387	Governs food waste disposal and environmental compliance

Article 43(1)(c) of the Constitution of Kenya 2010 declares that every person has the right to be free from hunger and to have adequate food of acceptable quality. Hauchi Kay takes this constitutional obligation seriously and considers it a non-negotiable duty of care to every guest at every event we cater.

Personal Hygiene Standards for All Staff

Every member of Hauchi Kay’s catering team, including chefs, food handlers, servers, and kitchen assistants, must comply with the following personal hygiene standards at all times when engaged in food preparation, handling, or service:

All food handlers must hold a valid medical fitness certificate from a Kenya-registered medical practitioner. Staff must thoroughly wash hands with antibacterial soap for a minimum of 20 seconds before commencing food preparation, after handling raw meat, after using toilet facilities, after touching the face or hair, and after handling waste. Disposable gloves must be worn when handling ready-to-eat food.

Food handlers must not attend work while suffering from gastrointestinal illness, vomiting, diarrhoea, open wounds, or communicable skin conditions. Hair must be covered by a food-grade cap or net at all times in food preparation areas. No jewellery, watches, or nail polish are permitted in food preparation zones. Clean, food-grade uniforms must be worn for every event. Personal mobile phones are prohibited in active food preparation areas.

Food Preparation & Temperature Control

Hauchi Kay strictly adheres to the food safety temperature danger zone principle. The following temperature controls are mandatory for all catering operations:

Food Category	Required Temperature	Monitoring Frequency
Cooked hot foods (buffet service)	Above 63°C at all times	Every 30 minutes
Chilled / cold foods	At or below 5°C	Every 30 minutes
Raw poultry (internal cook temp)	Minimum 75°C	Per batch
Raw beef / lamb / pork	Minimum 70°C internal	Per batch
Seafood	Minimum 63°C internal	Per batch
Frozen food storage	At or below -18°C	Daily

Food that has been held outside these temperature parameters for more than 2 hours (cumulative) shall be immediately discarded and under no circumstances served to guests. Hauchi Kay maintains calibrated digital probe thermometers on every catering team deployment.

Food Storage & Cross-Contamination Prevention

All food items are stored in food-grade, sealed containers clearly labelled with the food type, preparation date, and use-by time. Raw meats are stored below cooked or ready-to-eat foods at all times to prevent cross-contamination. Separate cutting boards, knives, and utensils are maintained for raw meat, poultry, seafood, dairy, and vegetables, each colour-coded in accordance with international food safety best practice. Allergen-containing foods are stored and prepared in designated, clearly marked areas, separate from allergen-free items.

Supplier Standards

Hauchi Kay sources food products exclusively from KEBS-registered and/or county health-certified suppliers. All incoming food deliveries are inspected upon receipt for signs of spoilage, damaged packaging, or temperature compromise. A goods-received log is maintained for every event. Hauchi Kay will not use any food ingredient that is past its manufacturer’s best-before or use-by date.

Incident Reporting

Any food safety incident, including suspected foodborne illness, allergen exposure, contamination, or equipment malfunction, must be reported immediately to Hauchi Kay management. Hauchi Kay will cooperate fully with any investigation conducted by the Ministry of Health, county public health officers, or any other competent authority under the Public Health Act (Cap. 242).