Informed decision making on what to buy and from whom
Understand basic attributes on food quality and safety
Understand their rights as consumers
Calcium: Builds healthy bones and teeth; maintains bone mass
Protein: Serves as a source of energy; builds and repairs muscle tissue
Potassium: Helps maintain a healthy blood pressure
Phosphorus: Helps strengthen bones and generate energy
Vitamin D: Helps maintain bones
Vitamin B12: Maintains healthy red blood cells and nerve tissue
Vitamin A: Maintains the immune system; helps maintain normal vision and skin
Riboflavin (B2): Converts food into energy
Niacin: Metabolizes sugars and fatty acids
Dairy animals
Human handlers
Environment
Raw and contaminated milk can be a cause of zoonotic and milk-borne illnesses such as:
Tuberculosis
Brucellosis
Salmonellosis
Typhoid
Listeriosis
Q fever
Quality Assurance Practices across the dairy value chain should therefore be developed, implemented and regularly monitored for effectiveness to safeguard the quality and safety of milk and milk products
Planting of trees (agro-forestry and fodder trees)
Promotion of biogas and other climate smart sources of energy
Donation of milk to less disadvantaged members of the society
Support to organized dairy groups to comply with requirements e.g. donation of milk cans
Processing makes milk safe by eliminating potential pathogenic micro-organisms
Packaging protects processed milk from post processing contamination
Buy milk from licensed premises
Buy products that are certified by the Kenya Bureau of Standards
Buy milk products that are handled hygienically
Check and confirm the date of expiry
Check for storage conditions (e.g. pasteurized milk should be stored under refrigeration temperatures)
Avoid milk that is hold under unhygienic conditions whose origin cannot be verified
