This Kenya Standard was developed by the Technical Committee on Food Hygiene under the guidance of the Standards Projects Committee, and it is in accordance with the procedures of the Kenya Bureau of Standards. 

This standard lists the maximum permissible levels of food borne micro-organisms, among other food safetyaspects, that pose a risk to human health. It includes sampling plans, used to sample lots or consignments of classes of foods, and the criteria for determining whether the food poses a risk to human health. 

The microbiological criterion included in the standard is applicable to the corresponding food category. During the preparation of this standard, reference was made to the following documents: 

• Australian Standard 1.6.1 – Microbiological limits for food. 

• International Commission on Microbiological Specifications for Foods — Micro-organisms in foods,Book 8. 

• Commission Regulation (EC) No. 1441/2007 of 5 December 2007 amending Regulation (EC) No.2073/2005 on microbiological criteria for foodstuffs. 

• CAC/GL 21 Principles for the establishment and application of microbiological criteria for foods.

Full text: Kenya Food Safety -- General Standard.pdf