The guidelines are intended to supplement existing codes of hygiene practice that have been published and complement the Food Management Systems that business operators have put in place, and do not replace the existing codes of hygiene practice. “Keeping personnel in the food production and supply chains healthy and safe is critical to surviving and thriving during the Covid-19 pandemic. The new standards will ensure that we maintain movement of food along the food value chain and build consumer trust and confidence in the safety and availability of food,” said Kebs Managing Director Bernard Njiraini in a statement. Guided by Codex food standards, new protocols target restaurants, hotels and eateries, wholesale/retail food outlets, and informal markets.