Chef Raphael

FOOD SAFETY REQUIRES STRONGER CONSUMER PROTECTION

Throughout this series, we have looked at practical methods consumers can use to clean and prepare vegetables more safely.

However, food safety cannot depend only on what families do after bringing vegetables home.

Consumers need policies and systems that protect them from exposure to excessive pesticide residues in food.

In this conversation, the HBS CEO explains the need for regulation, monitoring and stronger protection for consumers.

The responsibility must be shared across the entire food system:

✅ Farmers must use pesticides responsibly
✅ Suppliers and markets must handle food safely
✅ Authorities must monitor residue levels
✅ Policies must protect consumers
✅ Consumers should follow safer cleaning and preparation practices

Household washing can reduce exposure, but safe food must begin long before vegetables reach the kitchen.

Thank you to all the organisations, scientists and partners involved in the report and food-safety initiative:

KOAN Kenya
Route to Food
Heinrich Böll Stiftung, Nairobi Office
KilimohaiKenya

Food safety is a right, not a privilege.

THE COMPLETE VEGETABLE-CLEANING PROCESS

This is the full process I demonstrated during the food-safety report launch.

Vegetable safety does not begin when the food enters the cooking pot. It starts from the moment the vegetables arrive from the market.

The process is:

1. Inspect and clean

Remove damaged parts, visible soil and any unwanted matter.

2. Wash

Wash the vegetables properly using clean running water.

3. Soak

Place the vegetables in the recommended salt, bicarbonate or vinegar solution.

Each solution should be used separately and according to the recommended concentration and soaking time.

4. Rinse

Remove the vegetables from the soaking solution and rinse thoroughly using clean water.

5. Cut

Use a clean knife, chopping board and preparation surface.

6. Cook

Cook appropriately while maintaining good hygiene throughout the process.

This process can help reduce dirt, small insects and some pesticide residues. The scientific tests conducted as part of the project confirmed that the demonstrated cleaning methods were effective in reducing the residues examined.

Food safety is a complete chain:

Buying → Cleaning → Soaking → Rinsing → Cutting → Cooking → Storage

This demonstration was part of an initiative involving:

Kenya
to Food
Böll Stiftung, Nairobi Office
100089769595220:2048:Kilimohai Kenya

Watch, save and share this video.

Part 8

THE COMPLETE VEGETABLE-CLEANING PROCESS

This is the full process I demonstrated during the food-safety report launch.

Vegetable safety does not begin when the food enters the cooking pot. It starts from the moment the vegetables arrive from the market.

The process is:

1. Inspect and clean

Remove damaged parts, visible soil and any unwanted matter.

2. Wash

Wash the vegetables properly using clean running water.

3. Soak

Place the vegetables in the recommended salt, bicarbonate or vinegar solution.

Each solution should be used separately and according to the recommended concentration and soaking time.

4. Rinse

Remove the vegetables from the soaking solution and rinse thoroughly using clean water.

5. Cut

Use a clean knife, chopping board and preparation surface.

6. Cook

Cook appropriately while maintaining good hygiene throughout the process.

This process can help reduce dirt, small insects and some pesticide residues. The scientific tests conducted as part of the project confirmed that the demonstrated cleaning methods were effective in reducing the residues examined.

Food safety is a complete chain:

Buying → Cleaning → Soaking → Rinsing → Cutting → Cooking → Storage

This demonstration was part of an initiative involving:

Kenya
to Food
Böll Stiftung, Nairobi Office
100089769595220:2048:Kilimohai Kenya

Watch, save and share this video.

Part 7

THE COMPLETE VEGETABLE-CLEANING PROCESS

This is the full process I demonstrated during the food-safety report launch.

Vegetable safety does not begin when the food enters the cooking pot. It starts from the moment the vegetables arrive from the market.

The process is:

1. Inspect and clean

Remove damaged parts, visible soil and any unwanted matter.

2. Wash

Wash the vegetables properly using clean running water.

3. Soak

Place the vegetables in the recommended salt, bicarbonate or vinegar solution.

Each solution should be used separately and according to the recommended concentration and soaking time.

4. Rinse

Remove the vegetables from the soaking solution and rinse thoroughly using clean water.

5. Cut

Use a clean knife, chopping board and preparation surface.

6. Cook

Cook appropriately while maintaining good hygiene throughout the process.

This process can help reduce dirt, small insects and some pesticide residues. The scientific tests conducted as part of the project confirmed that the demonstrated cleaning methods were effective in reducing the residues examined.

Food safety is a complete chain:

Buying → Cleaning → Soaking → Rinsing → Cutting → Cooking → Storage

This demonstration was part of an initiative involving:

Kenya
to Food
Böll Stiftung, Nairobi Office
100089769595220:2048:Kilimohai Kenya

Watch, save and share this video.

Part 6

THE COMPLETE VEGETABLE-CLEANING PROCESS

This is the full process I demonstrated during the food-safety report launch.

Vegetable safety does not begin when the food enters the cooking pot. It starts from the moment the vegetables arrive from the market.

The process is:

1. Inspect and clean

Remove damaged parts, visible soil and any unwanted matter.

2. Wash

Wash the vegetables properly using clean running water.

3. Soak

Place the vegetables in the recommended salt, bicarbonate or vinegar solution.

Each solution should be used separately and according to the recommended concentration and soaking time.

4. Rinse

Remove the vegetables from the soaking solution and rinse thoroughly using clean water.

5. Cut

Use a clean knife, chopping board and preparation surface.

6. Cook

Cook appropriately while maintaining good hygiene throughout the process.

This process can help reduce dirt, small insects and some pesticide residues. The scientific tests conducted as part of the project confirmed that the demonstrated cleaning methods were effective in reducing the residues examined.

Food safety is a complete chain:

Buying → Cleaning → Soaking → Rinsing → Cutting → Cooking → Storage

This demonstration was part of an initiative involving:

Kenya
to Food
Böll Stiftung, Nairobi Office
100089769595220:2048:Kilimohai Kenya

Watch, save and share this video.

Part 5

THE COMPLETE VEGETABLE-CLEANING PROCESS

This is the full process I demonstrated during the food-safety report launch.

Vegetable safety does not begin when the food enters the cooking pot. It starts from the moment the vegetables arrive from the market.

The process is:

1. Inspect and clean

Remove damaged parts, visible soil and any unwanted matter.

2. Wash

Wash the vegetables properly using clean running water.

3. Soak

Place the vegetables in the recommended salt, bicarbonate or vinegar solution.

Each solution should be used separately and according to the recommended concentration and soaking time.

4. Rinse

Remove the vegetables from the soaking solution and rinse thoroughly using clean water.

5. Cut

Use a clean knife, chopping board and preparation surface.

6. Cook

Cook appropriately while maintaining good hygiene throughout the process.

This process can help reduce dirt, small insects and some pesticide residues. The scientific tests conducted as part of the project confirmed that the demonstrated cleaning methods were effective in reducing the residues examined.

Food safety is a complete chain:

Buying → Cleaning → Soaking → Rinsing → Cutting → Cooking → Storage

This demonstration was part of an initiative involving:

Kenya
to Food
Böll Stiftung, Nairobi Office
100089769595220:2048:Kilimohai Kenya

Watch, save and share this video.

Part 4

THE COMPLETE VEGETABLE-CLEANING PROCESS

This is the full process I demonstrated during the food-safety report launch.

Vegetable safety does not begin when the food enters the cooking pot. It starts from the moment the vegetables arrive from the market.

The process is:

1. Inspect and clean

Remove damaged parts, visible soil and any unwanted matter.

2. Wash

Wash the vegetables properly using clean running water.

3. Soak

Place the vegetables in the recommended salt, bicarbonate or vinegar solution.

Each solution should be used separately and according to the recommended concentration and soaking time.

4. Rinse

Remove the vegetables from the soaking solution and rinse thoroughly using clean water.

5. Cut

Use a clean knife, chopping board and preparation surface.

6. Cook

Cook appropriately while maintaining good hygiene throughout the process.

This process can help reduce dirt, small insects and some pesticide residues. The scientific tests conducted as part of the project confirmed that the demonstrated cleaning methods were effective in reducing the residues examined.

Food safety is a complete chain:

Buying → Cleaning → Soaking → Rinsing → Cutting → Cooking → Storage

This demonstration was part of an initiative involving:

Kenya
to Food
Böll Stiftung, Nairobi Office
100089769595220:2048:Kilimohai Kenya

Watch, save and share this video.

Part 3

THE COMPLETE VEGETABLE-CLEANING PROCESS

This is the full process I demonstrated during the food-safety report launch.

Vegetable safety does not begin when the food enters the cooking pot. It starts from the moment the vegetables arrive from the market.

The process is:

1. Inspect and clean

Remove damaged parts, visible soil and any unwanted matter.

2. Wash

Wash the vegetables properly using clean running water.

3. Soak

Place the vegetables in the recommended salt, bicarbonate or vinegar solution.

Each solution should be used separately and according to the recommended concentration and soaking time.

4. Rinse

Remove the vegetables from the soaking solution and rinse thoroughly using clean water.

5. Cut

Use a clean knife, chopping board and preparation surface.

6. Cook

Cook appropriately while maintaining good hygiene throughout the process.

This process can help reduce dirt, small insects and some pesticide residues. The scientific tests conducted as part of the project confirmed that the demonstrated cleaning methods were effective in reducing the residues examined.

Food safety is a complete chain:

Buying → Cleaning → Soaking → Rinsing → Cutting → Cooking → Storage

This demonstration was part of an initiative involving:

Kenya
to Food
Böll Stiftung, Nairobi Office
100089769595220:2048:Kilimohai Kenya

Watch, save and share this video.

Part 2

THE COMPLETE VEGETABLE-CLEANING PROCESS

This is the full process I demonstrated during the food-safety report launch.

Vegetable safety does not begin when the food enters the cooking pot. It starts from the moment the vegetables arrive from the market.

The process is:

1. Inspect and clean

Remove damaged parts, visible soil and any unwanted matter.

2. Wash

Wash the vegetables properly using clean running water.

3. Soak

Place the vegetables in the recommended salt, bicarbonate or vinegar solution.

Each solution should be used separately and according to the recommended concentration and soaking time.

4. Rinse

Remove the vegetables from the soaking solution and rinse thoroughly using clean water.

5. Cut

Use a clean knife, chopping board and preparation surface.

6. Cook

Cook appropriately while maintaining good hygiene throughout the process.

This process can help reduce dirt, small insects and some pesticide residues. The scientific tests conducted as part of the project confirmed that the demonstrated cleaning methods were effective in reducing the residues examined.

Food safety is a complete chain:

Buying → Cleaning → Soaking → Rinsing → Cutting → Cooking → Storage

This demonstration was part of an initiative involving:

Kenya
to Food
Böll Stiftung, Nairobi Office
100089769595220:2048:Kilimohai Kenya

Watch, save and share this video.

Part 1

THE COMPLETE VEGETABLE-CLEANING PROCESS

This is the full process I demonstrated during the food-safety report launch.

Vegetable safety does not begin when the food enters the cooking pot. It starts from the moment the vegetables arrive from the market.

The process is:

1. Inspect and clean

Remove damaged parts, visible soil and any unwanted matter.

2. Wash

Wash the vegetables properly using clean running water.

3. Soak

Place the vegetables in the recommended salt, bicarbonate or vinegar solution.

Each solution should be used separately and according to the recommended concentration and soaking time.

4. Rinse

Remove the vegetables from the soaking solution and rinse thoroughly using clean water.

5. Cut

Use a clean knife, chopping board and preparation surface.

6. Cook

Cook appropriately while maintaining good hygiene throughout the process.

This process can help reduce dirt, small insects and some pesticide residues. The scientific tests conducted as part of the project confirmed that the demonstrated cleaning methods were effective in reducing the residues examined.

Food safety is a complete chain:

Buying → Cleaning → Soaking → Rinsing → Cutting → Cooking → Storage

This demonstration was part of an initiative involving:

Kenya
to Food
Böll Stiftung, Nairobi Office
Kilimohai Kenya

Watch, save and share this video.