Eric Muroki’s Post

THE IMPACTS OF PLASTICS TO BOTH AQUATIC AND HUMAN LIFE. Plastics in whichever form are a major environmental problem, especially when it comes to their effects on beaches and the marine life. The presence of these plastics on beaches can have obvious effects of plastics on aquatic animals ingestion. Marine animals mistake plastic debris for food, which can lead to serious health issues such as blockages in their digestive systems, malnutrition, ingestion of chemicals and even death. This can have a severe impact on marine ecosystems, as it can disrupt the overall biodiversity. Furthermore, the chemicals such as Bisphenol A (BPA) among other carcinogenic polymers found in plastics can leach into the water and soil, contaminating the environment and posing a risk to the health of marine animals which is later transferred through the food chain. These toxic chemicals can accumulate in the tissues of organisms, leading to various health problems, including reproductive handles, developmental abnormalities, and even cancer. Taking an example of Jomo Kenyatta public beach which is commonly flooded and the available plastics in the sand is an indicative evident of the availability of these plastic pollutants to our beaches.We thank Baus Taka Enterprise on their continued support on that.Beaches are popular recreational areas for many people, and the presence of plastic debris can spoil the natural beauty of these places,cause skin rashes and ingestion of the microplatics. Further,these plastics in our beaches can be broken down into smaller pieces over time, known as microplastics, which can be ingested by humans through seafood consumption or even inhalation. This can pose health risks to individuals, as these microplastics carry harmful chemicals and pollutants. Overall,the government should sponsor organisations that are in watch to ensure curtailed disposal of these plastics to our environment such as KEPRO Kenya and Kenya Plastics Pact

The duty that lies on training of employees on the implementation of HACCP is vital in ensuring food safety and quality standards. Training on this aspect maybe include but not limited to: 1. Understanding HACCP Principles- Employees should be trained on the fundamental principles of HACCP, as identifying hazards, determining critical control points, establishing critical limits, monitoring procedures, actions, verification, and documentation. 2. Standard Operating Procedures (SOPs)- Employees should be trained on the specific outlines or procedures related to their job roles and responsibilities. Which may include processes for receiving, storing, handling, processing, and distributing food products. 3. Food Safety Hazards- Employees should be educated on different types of food safety hazards that may include biological, chemical, and physical hazards. They should be proper guidance on how to identify,treat, prevent,mitigate, monitor and improve on a specific resolution to a defect. 4. Good Manufacturing Practices- Coaching should cover GMPs, which are practices and procedures that ensure food safety throughout the production process. In which topics may include personal hygiene, sanitation, pest control, and maintenance. 5. Monitoring and Documentation: Employees should understand how to monitor critical control points, record relevant data accurately, and maintain proper documentation to demonstrate compliance with HACCP requirements. 6. Corrective Actions-In case of any deviation from critical limits or identified hazards, employees should be trained on how to take immediate corrective actions to prevent or minimize potential risks to food safety. 7. Communication and Reporting: Training should emphasize the importance of effective communication within the organization regarding food safety issues and reporting any incidents or deviations promptly. 8 Refresher Courses-Regular training sessions and refresher courses should be conducted to reinforce employees' knowledge and skills in implementing HACCP effectively. Ability to ensure that employees are conversant to the modern technique of defect identification, quality assurance and quality improvement ensures that the product meets the customer's satisfaction in the desired form and quality.

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