“The Clean Cup” – WASH Training for Barista Mtaani and Kenya Coffee School : Has developed a mandatory, specialized training module focused on WASH principles as they apply specifically to the coffee industry. This module is a core component of both the grassroots Barista Mtaani program and the formal Kenya Coffee School curriculum, ensuring all trainees meet international food safety standards.
Objectives:
To equip future baristas with the knowledge and practical skills needed to maintain a sanitary work environment. To prevent the spread of foodborne illnesses and protect public health. To elevate the professional standards of Kenyan baristas, making them more competitive in both local and international markets.
Curriculum Modules Module 1:
Foundational Principles of WASH in Coffee Service Why WASH Matters: An overview of the health, economic, and professional reasons for practicing strict hygiene in a coffee shop. The Germ Theory: Basic principles of how bacteria and viruses spread in a beverage preparation environment. Legal and Ethical Responsibilities: Understanding local food safety regulations and a barista’s role in consumer protection.
Module 2:
Water Safety and Quality Water Sourcing: The importance of using safe, potable water for all coffee preparation. Filtration and Treatment: Understanding different water filters and their role in improving both coffee quality and safety. Avoiding Contamination: Proper handling and storage of water, from large tanks to small pitchers.
Module 3:
Sanitation in the Coffee Bar Equipment Sanitization: Detailed, step-by-step training on how to clean and sanitize all coffee equipment, including espresso machines, grinders, and brewers. Surface and Utensil Hygiene: The use of dedicated, color-coded cloths to prevent cross-contamination (e.g., one for milk wands, one for countertops). Pest Control: Basic principles of pest management in a food service area.
Module 4:
Personal Hygiene for the Barista Handwashing : A thorough, practical session on proper handwashing techniques and when to wash hands (e.g., after handling money, before preparing a drink). Appearance and Uniform: The importance of a clean uniform, hairnets, and short fingernails. Sickness Policy: What to do if a barista feels unwell and its implications for customer health.
Module 5:
Module 5: HACCP for Coffee – Safe from Farm to Cup
(Hazard Analysis & Critical Control Points)
Why HACCP Matters for Kenyan Coffee?
- Prevents health hazards (bacteria, mold, chemicals) in coffee production/service.
- Meets Kenya Bureau of Standards (KEBS) and Public Health Act requirements.
- Builds trust for export markets and local consumers.
Training Content
1. HACCP Basics for Coffee
- 7 Principles Simplified:
- Hazard Identification:
- Biological (e.g., aflatoxins in poorly stored beans).
- Chemical (pesticides, cleaning agent residues).
- Physical (dirt, metal fragments from grinders).
- Critical Control Points (CCPs):
- Key stages where hazards can be controlled (e.g., water purification, roasting temperature, storage).
- Hazard Identification:
2. CCPs in the Coffee Chain
- Farm Level:
- CCP 1: Harvesting – Handwashing stations for pickers to prevent contamination.
- CCP 2: Drying – Covered raised beds to avoid mold (aflatoxin risk).
- Barista Level:
- CCP 3: Water Quality – Testing and filtering brewing water.
- CCP 4: Equipment Sanitation – Daily cleaning of grinders/espresso machines.
- CCP 5: Milk Handling – Safe storage temperatures (<4°C) to prevent spoilage.
3. Monitoring & Corrective Actions
- Low-Tech Tools:
- Thermometers for milk storage.
- pH strips for water safety.
- Visual checklists for cleanliness.
- Corrective Actions:
- Example: Discard coffee brewed with untreated water.
4. Record-Keeping (Simplified for Informal Sector)
- “Hygiene Diaries”: Paper logs for cleaning schedules.
- Mobile Apps: Free tools like Google Forms to track CCP checks.
5. Practical Sessions
- Farm Visit: Identify hazards in cherry processing.
- Coffee Stall Audit: Trainees assess a kiosk using HACCP checklist.
Barista Mtaani Adaptation
- Street-Friendly HACCP: Teach “3 Golden Rules”:
- Clean Hands, Clean Tools (CCP for hygiene).
- Boil or Filter Water (CCP for safety).
- No Milk Left Out (CCP for temperature control).
- Games & Role-Plays: “Spot the Hazard” in photos of coffee stalls.
Kenya Coffee School Integration
- Certification: “HACCP for Coffee” micro-credential.
- Regenerative Link: Compost coffee waste safely (avoiding pathogen risks).
Partnerships for Impact
- County Public Health Officers: Validate training for kiosk licensing.
- KEBS: Adapt HACCP guidelines for SMEs.
Outputs:
Youth skilled in globally recognized food safety practices.
Implementation and Partnership The Kenya Coffee School would develop the core curriculum and training materials, leveraging their expertise in SCA Specialty Coffee standards.
Barista Mtaani, with its grassroots approach, will deliver this training through its mobile and community-based programs, making it accessible to aspiring baristas in neighborhoods across Kenya. This collaboration ensures that even those receiving basic, fast-track training are equipped with this vital knowledge, creating a professional and health-conscious workforce from the ground up.
This video provides an overview of essential barista training, including health and safety, which is directly related to the concept of a WASH training module.
Video by KCS/Barista Mtaani Coming Soon …
Safer street coffee vendors.
