- 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