Nairobi, Kenya – May 20, 2025 — The African Population and Health Research Center (APHRC), in collaboration with the Nairobi City County Government and the University of Nairobi, today released the first ever Food Safety Training Manual for Street Food Vendors, a practical resource developed under the European Union funded Healthy Food Africa (HFA) project.
Street food is integral to 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.
The newly launched manual responds to these challenges with evidence-based, easy-to understand guidance on sourcing, handling, preparing, and storing food safely. It is specifically tailored for street food vendors, public health officers, and trainers working to ensure food sold in Nairobi and beyond is safe and nutritious.
Speaking during the launch of the manual, Dr. Elizabeth Kimani-Murage, Senior Research Scientist, Lead – Nutrition and Food Systems Unit, APHRC, emphasized that food safety is a public health imperative and a human rights issue. “This manual is a step toward our goal of transforming food systems to ensure food safety. It supports vendors in upholding the right to food by ensuring that food is not only available but also safe to consume.”
Mr. Anthony Muthemba, Director of Public Health at the Nairobi City County Government, reaffirmed the County’s strong commitment to implementing the Food Safety Manual across all sub-counties. He emphasized that the manual will be more than just a document—it will be a practical tool for action: “This manual is not meant to sit on a shelf. It is a tool used in markets, kiosks, and mobile food units across Nairobi. Nairobi County will roll out the manual through structured training sessions across all Sub – Counties, supported by routine inspections and mentorship programs.”
Prof. George Ooko from the University of Nairobi highlighted the academic value of the manual: “This manual is grounded in research and reflects a deep understanding of the realities faced by street food vendors. It is a resource that bridges scientific knowledge and practical application.” He also noted that the manual will be used by university students and integrated into the school curriculum to strengthen food safety education further.
Sophia Wangui Wachira, a street food vendor from Korogocho, shared her experience and the impact of support from public health officers:
“Kulingana na mahali tulikuwa, tulikuwa tunaenda huko dumping site tunanunua chakula tunakuja tunauza juu ni cheap. Lakini tangu maafisa wa public health watutembelee, tunaona improvement kubwa sana. Ata sisi tunaenda kuelimisha wengine kuhusu usafi sokoni.”
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. The manual is expected to enhance the overall safety and reputation of the street food sector and protect consumers’ health.
For media inquiries or to request interviews, please contact:
Felistus Mwalia
fmwalia@aphrc.org