ADVOKS GLOBAL · KENYA
The Crops (Horticultural Crops) Regulations
19. Minimum conditions for produce handling facilities
Edition: 2022-12-31 · In force
19. Minimum conditions for produce handling facilities
(1)The processing and packaging of horticultural produce shall be carried out under clean, hygienic and safe conditions as set out in the National Horticulture Standards and the Public Health Act (Cap. 242).(2)The working areas and premises of a produce handling facility shall be kept free of waste materials.(3)Any person who is within a produce handling facility shall wear protective clothing at all times.(4)Any hand used equipment or grading table shall be rust proof and easy to clean.(5)The floor layout for a produce handling facility shall allow for smooth flow of produce with adequate separation of raw materials and finished products.(6)The floors, doors and wall surfaces of a produce handling facility shall be made of impervious, nonabsorbent, non-toxic washable material which is easy to clean and disinfect.(7)A produce handling facility shall have adequate ventilation, temperature control and lighting.(8)A produce handling facility shall be designed and constructed to prevent entry of dust, domestic animals, rodents, insects, birds, or any other unwanted animals.(9)A person shall not smoke, eat or drink in a produce handling facility and appropriate signs shall be displayed in the facility to that effect.(10)Packaging materials shall be kept off the floor in a clean dry storage area that is free from the risk of contamination.(11)Horticultural produce shall move through the facility operation in the order that it is received, first in first out.(12)The traceability of horticultural produce shall be documented throughout the process chain.(13)A person who contravenes any provision in this regulation commits an offence.