DEAS 39: 2023 
ICS 67.020  
 
© EAC 2023                                                                                                                          Second  Edition 2023 
 DRAFT EAST AFRICAN STANDARD  
General  principles  of food  hygiene  — Code  of practice  
EAST AFRICAN COMMUNITY  
 
 DEAS 39: 2023 
ii © EAC  2023 – All rights reserved  
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Violators may be prosecuted . DEAS 39: 2023 
© EAC 2023 – All rights re served iii 
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ .............................  v 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
1.1 Application  exceptions  ................................ ................................ ................................ .........................  1 
1.2 General and  specific  hygieni c requirements  ................................ ................................ ......................  1 
1.3 Use ................................ ................................ ................................ ................................ ..........................  1 
2 Normative references  ................................ ................................ ................................ ............................  2 
3 Terms and definitions  ................................ ................................ ................................ ...........................  2 
4 General principles  ................................ ................................ ................................ ................................ . 3 
5 Management Commitment to Food Safety  ................................ ................................ .........................  4 
6 Hygiene policy  ................................ ................................ ................................ ................................ ....... 4 
6.1 Introduction  ................................ ................................ ................................ ................................ ............  4 
6.2 General re quirement  ................................ ................................ ................................ .............................  5 
6.3 Specific requirement  ................................ ................................ ................................ .............................  5 
7 Recommended Practices based on Good Manufacturing a nd Good Hygienic practices  .............  5 
7.1 Primary Production  ................................ ................................ ................................ ...............................  5 
7.1.1  Environmental control  ................................ ................................ ................................ ..........................  5 
7.1.2  Hygienic production  ................................ ................................ ................................ ..............................  6 
7.1.3  Handling, storage and transport  ................................ ................................ ................................ ..........  6 
7.1.4  Cleaning, Maintenance and Personne l Hygiene  ................................ ................................ ................  6 
7.2 Establ ishment – Design of facilities and equipment  ................................ ................................ .........  6 
7.2.1  Location and structure ................................ ................................ ................................ ..........................  7 
7.2.3  Facilities  ................................ ................................ ................................ ................................ .................  8 
7.2.4  Equipment  ................................ ................................ ................................ ................................ ............  10 
7.3 Training and competence  ................................ ................................ ................................ ...................  10 
7.3.1  Awareness and Responsibilities  ................................ ................................ ................................ ....... 10 
7.3.2  Training Programmes  ................................ ................................ ................................ .........................  10 
7.3.3  Instruction and supervision  ................................ ................................ ................................ ...............  11 
7.3.4  Refresher training  ................................ ................................ ................................ ................................  11 
7.4 Establishment Maintenance, Cleaning and Disinfection, and Pest Control ................................ .. 11 
7.4.1  Maintenance and cleaning  ................................ ................................ ................................ ..................  12 
7.4.3  Pest control systems  ................................ ................................ ................................ ..........................  13 
7.4.4 Waste management  ................................ ................................ ................................ .............................  14 
7.5 Personal Hygiene  ................................ ................................ ................................ ................................  14 
7.5.1  Health Status  ................................ ................................ ................................ ................................ ........  15 
7.5.2  Illness and Injuries  ................................ ................................ ................................ ..............................  15 
7.5.3  Personal cleanliness  ................................ ................................ ................................ ...........................  15 
7.5.4  Personal Behaviour  ................................ ................................ ................................ .............................  16 
7.5.5  Visitors and other persons from outside the establishment  ................................ ..........................  16 
7.6 Control of operation  ................................ ................................ ................................ ............................  16 
7.6.1 Description of products and processes  ................................ ................................ ............................  16 
7.6.2  Key aspects of GHPs  ................................ ................................ ................................ ..........................  18 
7.6.3  Water  ................................ ................................ ................................ ................................ .....................  20 
7.6.4  Documentation and records  ................................ ................................ ................................ ...............  20 
7.6.5  Recall Procedures – removal from the market of unsafe food  ................................ .......................  21 
7.7 Product information and consumer awareness  ................................ ................................ ...............  21 
7.7.1  Lot identification and traceability  ................................ ................................ ................................ ...... 21 
7.7.2  Product information  ................................ ................................ ................................ ............................  21 
7.7.3 Product labelling  ................................ ................................ ................................ ................................ ..... 22 
7.7.4 Consumer education  ................................ ................................ ................................ ...............................  22 DEAS 39: 2023 
iv © EAC  2023 – All rights reserved  
 7.8 Transporta tion ................................ ................................ ................................ ................................ ..... 22 
7.8.1  General  ................................ ................................ ................................ ................................ .................  22 
7.8.2  Requirements  ................................ ................................ ................................ ................................ ...... 22 
7.8.3  Use and Mai ntenance  ................................ ................................ ................................ .........................  23 
Bibliography  ................................ ................................ ................................ ................................ .....................  24 
 
 DEAS 39: 2023 
© EAC 2023 – All rights re served v 
 Foreword  
Development of the East African Standards has been necessitated by the need for harmonizing requirements 
governing qualit y of products and services in the E ast African Community. It is envisaged that through 
harmonized standardization, trade barriers that are encountered when goods and services are exchanged 
within the Community will be removed.  
The Community has establishe d an East African Standards Committ ee (EASC)  mandated to develop and 
issue East African Standards  (EAS) . The Committee is composed of representatives of the National 
Standards Bodies in Partner States, together with the representatives from the publi c and private sector 
organizations  in the  community .  
East African Standards are developed through  Technical Committees that are representative of key 
stakeholders including government, academia, consumer groups, private sector and other interested parties . 
Draft East African Standards are circul ated to stakeholders through the National Standards Bodies in the 
Partner States. The comments received are discussed and incorporated before finalization of standards, in 
accordance with the Principles and procedur es for  development of East African Standa rds. XXXXXX.  
East African Standards are subject to review, to keep pace with technological advances. Users of the East 
African Standards are therefore expected to ensure that they always have the latest versions of the st andards 
they are implementing .  
The committee responsible for this docu ment is Technical Committee EASC /TC 010, Food Hygiene . 
This second  edition cancels and replaces the first edition (EAS  39:2010 ), which  has been techn ically revised.  
Attention is d rawn t o the possibility that some of the elements of this document may be subject of patent 
rights. EAC shall not be held responsible for identifying any or all such patent rights.  DEAS 39: 2023 
vi © EAC  2023 – All rights reserved  
 Introduction  
People have the right to expect the food they eat to be safe and su itable for consumption. Foodborne  illness 
and foodborne injury are at best unpleasant;  at worst, they can be fatal. But there are also  other 
consequences. Outbreaks of foodborne illness can damage trade and tourism, and lead to loss  of earnings, 
unem ployme nt and litigation. Food spoilage is wasteful, costly and can adversely affect  trade  and consumer  
confidence.  
International food trade and foreign travel are increasing, bringing important social and economic  benefits. But 
this also makes the spread o f illness around the world easier. Eat ing habits too, have  undergone major 
change in many countries over the last two decades and new food production,  preparation and distribution 
techniques have developed to reflect this. Effective hygiene control,  theref ore, i s vital to avoid the adverse 
human health and economic consequences of foodborne  illness, foodborne injury, and food spoilage. 
Everyone, including farmers and growers, manufacturers  and processors, food handlers and consumers, has 
a responsibility to  assur e that food is safe and  suitable  for consumption.  
The principal objective of the general and specific hygiene requirements is to ensure a high level of  consumer 
protection with regard to food safety. An integrated approach is necessary to ensure food  safet y from the 
place of primary pro duction up to and including placing on the market or export. Every  food business  operator  
along  the food chain  should ensure  that food safety  is not  compromised.  
These General Principles lay a firm foundation for ensuri ng foo d hygiene and should be used i n conjunction 
with each specific code of hygienic practice, where appropriate, and the guidelines on  microbiological criteria. 
The document follows the food chain from primary production through to final  consumption, hig hlight ing the 
key hygiene controls a t each stage.  
In order to ensure the safety of food, it is necessary to consider all aspects of the food production chain as a 
continuum from and including primary production and the production of animal feed up to and includ ing sale or 
supply of food to  the consumer because each element may have a potential impact on food safety.  
Experience has shown that for this reason it is necessary to consider the production, manufacture, transport 
and distribution of feed given to  food-producing animals, including  the production of animals which may be 
used as feed on fish farms, since the inadvertent or deliberate contamination of feed, and adulteration or 
fraudulent or other bad practices in relation to it, may give rise to a dir ect or  indirect impact on food saf ety. 
For the same reason, it is necessary to consider other practices and agricultural inputs at the level of primary 
production and their potential effect on the overall safety of food.  
Objectives  
The General Principles of Foo d Hygiene: Good Hygiene Pr actices (GHPs) and the Hazard Analysis and 
Critical Control Point (HACCP) System aim to:  
a) provide principles and guidance on the application of GHPs applicab le throughout the food chain to 
provide food that is safe and suita ble fo r consumption;  
b) provide gui dance on the application of HACCP principles;  
c) clarify the relationship between GHPs and HACCP; and  
d) provide the basis on which sector and product -specific codes of practice can be established  
 DRAFT EAST AFRICAN STANDARD  DEAS 39: 2023 
 
© EAC 2023 – All rights reserved  1 
 General  principles  of food  hygiene — Code  of practice  
1 Scope   
This Draft East African Standard provides a framework of general principles for producing safe and suitable 
food for consumption by outlining necessary hygiene and food safety controls (Good Manufacturing Practices  
(GMPs) a nd Goo d Hygiene Practices  (GHPs) to be implemented in production (including primary production), 
processing, manufacturing, preparation, packaging, storage, distribution, retail, food service operation and 
transport of food.  
1.1 Application  exceptions  
This Code  shall not apply  to: 
a) primary  production  for private  domestic use;  
b) the domestic  preparation,  handling  or storage  of food for private  domestic  consumption;  
1.2 General and  specific  hygienic  requirements  
1.2.1  Food business operators carrying out primary  produ ction and associated operation s shall  comply  with 
the general hygiene  provisions  laid down in  Clause 7 .  
1.2.2 Food business operators carrying out any stage of production, processing and distribution of  food 
after those stages to which 1.4.1 applies  shall comply with the general hygiene re quirements laid  down in  7 to 
22. 
1.2.3 Food  business  operators  shall,  as appropriate,  adopt  the following  specific  hygiene  measures:  
a) compliance with  microbiological  criteria  for foodstuffs;  
b) procedures  necessary  to meet targets  set to achieve  the objectives  of this Code;  
c) compliance with  temperature  control  requirements  for foodstuffs;  
d) maintenance  of the cold chain;  
e) sampling  and analysis.  
1.3 Use  
General  
General The document is intended for use by FBOs (including pri mary p roducers, importers, 
manufacturers/ processors, food warehouse/logistics operators, food service operators, retailers and traders) 
and competent authorities, as appropriate. It provides basic information to meet the needs of food businesses, 
irrespect ive of  the nature of product and size of food business, in the context of food trade. However, it should 
be noted that it is not possible for the document to provide specific guidance for all situations and specific 
types of food businesses and the nature and ex tent of food safety risks associate d with individual 
circumstances.   
2 © EAC  2023 – All rights reserved  
 2 Normative references  
The following documents are referred to in the text in such a way that some or all of their content constitutes 
requirements of this document.  For dated refere nces, only the edition cited applies. For undated references, 
the latest edition of the referenced do cument (including any amendments) applies.  
EAS 38, General standard for labelling of pre -packaged foods  
3 Terms and definitions   
For the purposes of this d ocumen t, the following terms and definitions apply.  
ISO and IEC maintain terminological databases for use in standardization at the following addresses:  
— ISO Online browsing platform: available at http://www.iso.org/o bp 
3.1  
food  
any substance, whether processed, semi -processed or raw, which is intended for human consumption, and 
includes drinks, chewing gum and any substance which has been used in the manufacture, preparation or 
treatment of “food” but does not inclu de cos metics or tobacco or substances used only as drugs.  
3.2 
food hygiene  
all conditions and measures necessary to ensure the safety and suitability of food at all stages of the food 
chain  
3.3  
food business  
any undertaking, whether for profit or not and whethe r public or private, carrying out any of the activities 
related to any stage of production, processing and distribution of food  
3.4 
food business operator  
the entity responsible for operating a business at any step in the food chain  
3.5 
primary produ ction  
those steps in the food chain up to and  including storage and, where appropriate, transport of outputs of 
farming. This would include growing crops, raising fish and animals, and the harvesting of plants, animals or 
animal products from a farm or the ir nat ural habitat  
3.6 
food establishment  
any building or area in which food is handled and the surroundings under the control of the same 
management  
3.7 
retail  
handling and/or processing of food and its storage at the point of sale or delivery to the fina l cons umer, and 
includes distribution terminals, catering operations, factory canteens, institutional catering, restaurants and 
other similar food service operat ions, shops, supermarket distribution centres and wholesale outlets  
3.8 
competent authority  
governmen t authority or official body authorized by the government that is responsible for the setting of 
regulatory food safety requirements and/or for the organi zation of official controls including enforceme   
© EAC 2023 – All rights re served 3 
 3.9 
contamination  
The introduction or occurrence  of a contaminant in the food or food environment.  
3.10  
contaminant  
any biological, chemical or physical agent, foreign matter or other substances not intent ionally added to food 
that may compromise food safety or suitability.  
3.11 
potable water  
water tha t is safe and suitable for human consumption  
3.12 
clean seawater  
natural, artificial or purified seawater or brackish water that does not contain micro -organisms, harmful 
substances or toxic marine plankton in quantities capable of directly or indirectly a ffecti ng the safety and 
quality of food  
3.13 
food safety  
assuran ce that food will not cause adverse health effects to the consumer when it is prepared and/or eaten 
according to its intended use.  
3.14 
food Handler  
any person who directly handles packaged or  unpac kaged food, equipment and utensils used for food, or 
surfaces that come into contact with food and that is expected, therefore, to comply with food hygiene 
requirements.  
3.15 
food suitability  
assurance that food is acceptable for human consumption accord ing to its intended use.  
3.16 
Good Hygiene Practices ( GHPs)  
fundamental measures and conditions applied at any step within the food chain to provide safe and suitable 
food.  
4 General principles  
i) Food safety and suitability should be controlled usin g a sc ience -based preventive approach, for example 
a food hygiene system. GHPs should ensure that food is produced and handled in an environment 
that minimizes the presence of contaminants.  
ii) Properly applied prerequisite programmes, which include GHPs, sho uld pr ovide the foundation for an 
effective HACCP system.  
iii) Each FBO should be aware of the hazards associated with the raw materials and other ingredients, the 
production or preparation process, and the environment in which the food is produced and/or hand led, 
as appropriate to the food business.  
iv) Depending on the nature of the food, food process, and the potential for adverse health effects, to control 
hazards it may be sufficient to apply GHPs, including, as appropriate, some that require more 
attention th an oth ers, as they have a greater im pact on food safety. When the application of GHPs 
alone is not sufficient, a combination of GHPs and additional control measures at CCPs should be 
applied.   
4 © EAC  2023 – All rights reserved  
 v) Control measures that are essential to achieve an acceptable le vel of  food safety, should be sc ientifically 
validated  
vi) The application of control measures should be subject to monitoring, corrective actions, verification, and 
documentation, as appropriate to the nature of the food product and the size of the food busin ess.  
vii) Food hygiene sy stems should be reviewed to determine if modifications are needed. This should be done 
periodically and whenever there is a significant change that could impact the potential hazards and/or 
the control measures (e.g. new process, new i ngredi ent, new produc t, new equipment, new scientific 
knowledge) associated with the food business.  
viii) Appropriate communication about the food and food process should be maintained among all relevant 
parties to ensure food safety and suitability across the entire  food c hain.  
5 Management Commitment to Food Safety  
Fundamental to the successful functioning of any food hygiene system is the establishment and maintenance 
of a positive food safety culture acknowledging the importance of human behaviour in providi ng saf e and  
suitable food. The following elements are important in cultivating a positive food safety culture:  
 commitment of the management and all personnel to the production and handling of safe food;  
 leadership to set the right direction and to engage a ll per sonnel in food safety practices;  
 awareness of the importance of food hygiene by all personnel in the food business;  
 open and clear communication among all personnel in the food business, including communication of  
 deviations and expectations; and  
 the avai lability of sufficient resources to ensure the effective functioning of the food hygiene system.  
Management should ensure the effectiveness of the food hygiene systems in place by:  
 ensuring that roles, responsibilities, and authorities are clear ly communic ated in the food business;  
 maintaining the integrity of the food hygiene system when changes are planned and implemented;  
 verifying that controls are carried out and working and that documentation is up to date;  
 ensuring that the appropria te training  and s upervision are in place for personnel;  
 ensuring compliance with relevant regulatory requirements; and  
 encouraging continual improvement, where appropriate, taking into account developments in science, 
technology and best practice.  
6 Hygiene policy  
6.1 Introduction  
All food business operators must maintain hygiene at an appropriate level. This level will vary depending on 
the type of product or products produced but must be such, so as to ensure that the food produced is safe to 
eat. Indeed, this is  a legal  requireme nt. The requirements of this Code are ancillary to this obligation and are 
included as a means of eliminating, in as far as possible, sources of possible contamination to food. As  
© EAC 2023 – All rights re served 5 
 contaminated food can be a serious hazard to health it is necessar y to have a defined policy for hygiene and 
to comply with good manufacturing practices.  
6.2 General requirement  
The management of food business operators shall define and document its policy and commitment to 
hygiene.  
6.3 Specific requirement  
i) Food bu sines s operators shall have a written policy for hygiene and good manufacturing practices. (This 
may form part of a total policy statement.)  
ii) The policy statement shall contain a commitment to maintain hygiene at an appropriately defined level to 
ensu re the  safet y of the food produced and to devote adequate resources to achieve this.  
iii) The policy statement must be signed by the person or persons who have the ultimate responsibility and 
authority for defining the company's policy.  
7 Recommended Practice s based on Goo d Manufacturing and Good Hygienic 
practices  
7.1 Primary Production  
Objectives  
Primary production should be managed in a way that ensures that food is safe and suitable for its intended 
use. Where necessary, this will include:  
 an assess ment of  the s uitabi lity of water used where it may pose a hazard, for example, crop 
irrigation, rinsing activities, etc.  
 avoiding the use of areas where the environment poses a threat to the safety of food (e.g. 
contaminated sites);  
 controlling conta minants, pe sts an d dise ases of animals and plants, to the extent practicable, to 
minimize the threat to food safety (e.g. appropriate use of pesticides and veterinary drugs);  
 adopting practices and measures to ensure food is produced under appropriately  hygienic con dition s 
(e.g. cleaning and maintaining harvest equipment, rinsing, hygienic milking practices).  
Rationale  
To reduce the likelihood of introducing a contaminant which may adversely affect the safety of food, or its 
suitability for consumptio n, at all stag es of the fo od chain.  
The types of activities involved in primary production may make eliminating or reducing some hazards difficult. 
However, by applying prerequisite programmes such as Good Agricultural Practices (GAPs) GMPs and/or 
GHPs, steps can be ta ken to  minim ize the occ urrence and levels of hazards in the food chain. Not all 
provisions apply for all primary production situations and consideration will need to be given by the FBO on 
the appropriateness of the measures to be taken  
7.1.1  Environmental  contr ol 
Potential sour ces of contamination from the environment should be identified. In particular, primary production 
should not be carried out in areas where the presence of contaminants would lead to an unacceptable level of  
6 © EAC  2023 – All rights reserved  
 such contaminants in food,  e.g. using polluted ar eas, locating near facilities emitting toxic or offensive odours 
which could taint foodstuffs or near sources of contaminated water such as discharge of waste water from 
industrial production or runoff from agricultural land with hig h faec al mat erial or chemical residues, unless 
there is a measure to reduce or prevent the contamination of food.  
7.1.2  Hygienic production  
The potential effects of primary production activities on the safety and suitability of food should be considered 
at all times.  In par ticular, this includes identifying any specific points in such activities where a high probability 
of contamination may exist and taking specific measures to minimize and, if possible, eliminate that 
probability.  
Producers should as far as pra cticab le imp lement measures to:  
a) control contamination from soil, water, feedstuffs, fertilizers (including natural fertilizers), pesticides, 
veterinary drugs or any other agent used in primary production;  
b) protect food sources from faecal and other c ontami nation (e.g. zoonotic foodborne agents);  
c) control plant and animal health so that it does not pose a threat to human health through food 
consumption, or adversely affect the suitability of the product (e.g. observe the withdrawal period of 
veterinary  drugs  and p esticides, keeping records where applicable); and manage waste and store 
harmful substances appropriately  
7.1.3  Handling, storage and transport   
Procedures should be in place to:  
 sort food to remove material which should not be used for human  consumption ;  
 dispose of any rejected material in a hygienic manner; and  
 protect food from contamination by pests, or by chemical, physical or microbiological contaminants or 
other objectionable substances during handling (e.g. sorting, grading, washing ), stor age an d 
transport. Care should be taken to prevent deterioration and spoilage through appropriate measures 
which may include controlling temperature, humidity, and/or other controls.  
7.1.4  Cleaning, Maintenance and Personnel Hygiene  
Appropriate fa cilities and procedures should be in place to ensure that:  
 cleaning and maintenance are carried out effectively and do not compromise food safety (e.g. 
ensuring equipment used in harvest is not a source of contamination); and  
 an appropriate degree of  personal h ygiene  is maintained to ensure personnel are not a source of 
contamination (e.g. by human faeces).  
7.2 Establishment – Design of facilities and  equipment  
Objectives:  
Depending on the nature of the operations and the associated risks, premise s, equipm ent an d faci lities should 
be located, designed and constructed to ensure that:  
 contamination is minimized;  
 design and layout permit appropriate maintenance, cleaning and disinfection and minimize airborne 
contamination;   
© EAC 2023 – All rights re served 7 
  surfaces and materials, in partic ular t hose i n contact with food, are non -toxic for their intended use;  
 where appropriate, suitable fac ilities are available for temperature, humidity and other controls;  
 there is effective protection against pest access and harbourage; and  
 there are suf ficien t and appropriate washroom facilities for personnel.  
Rationale:  
Attention to good hygienic d esign and construction, appropriate location, and the provision of adequate 
facilities is necessary to enable contaminants to be effectively controlled  
7.2.1  Locat ion an d structure  
7.2.1.1  Location of establishment  
Food establishments should not be locate d where there is a threat to food safety or suitability and hazards 
cannot be controlled by reasonable measures. The location of an establishment, including tempor ary/mo bile 
establishments, should not introduce any hazards from the environment that cannot be controlled. In 
particular, unless sufficient safeguards are provided, establishments should normally be located away from:  
a) environmentally polluted areas  and i ndustr ial activities which are reasonably likely to contaminate 
food;  
b) areas subject to flooding;  
c) areas prone to infestations of pests; and  
d) areas where wastes, either solid or liquid, cannot be removed effectively.  
7.2.1.2  Design and layout of food e stabli shment  
The design and layout of food establishments should permit adequate mai ntenance and cleaning. The layout 
of premises and the flow of operations, including the movements of personnel and material within the 
buildings, should be such that cross -contam inatio n is minimized or prevented.  
Areas having different levels of hygiene c ontrol (e.g. the raw material and finished product areas) should be 
separated to minimize cross -contamination through measures such as physical separation (e.g. walls, 
partitions)  and/o r location (e.g. distance), traffic flow (e.g. one -directional produc tion flow), airflow, or 
separation in time, with suitable cleaning and disinfection between uses.  
7.2.1.3  Internal structures and fittings  
Structures within food establishmen ts sho uld be  soundly built of durable materials, which are easy to maintain, 
clean and, where appropriate, easy to disinfect. They should be constructed of non -toxic and inert materials 
according to intended use and normal operating conditions. In particul ar, th e foll owing specific conditions 
should be satisfied where necessary to protect the safety and suitability of food:  
 the surfaces of walls, partitions and floors should be made o f impervious materials that are easy to 
clean and, where necessary, disin fect;  
 walls  and partitions should have a smooth surface up to a height appropriate to the operation;  
 floors should be constructed to allow adequate drainage and cleaning;   
8 © EAC  2023 – All rights reserved  
  ceilings and overhead fixtures (e.g. lighting) should be constructed to be shatterp roof w here 
appropriate, and finished to minimize the build -up of dirt and condensation and the shedding of 
particles;  
 windows should be easy to clean, be constructed to minimi ze the build -up of dirt and, where 
necessary, be fitted with removable and cleana ble in sect-proof screens; and  
 doors should have smooth, non -absorbent surfaces, be easy to clean and, where necessary, 
disinfect. Work surfaces that come into direct contac t with food should be in sound condition, durable, 
and easy to clean, maintain and disinf ect. T hey should be made of smooth, non -absorbent materials, 
and inert to the food, to detergents and to disinfectants under normal operating conditions.  
Work surface s that come into direct contact with food should be in sound condition, durable, and  easy to 
clean, maintain and disinfect. They should be made of smooth, non -absorbent materials, and inert to the food, 
to detergents and to disinfectants under normal opera ting conditions.  
7.2.1.4  Temporary/mobile food establishments and vending machines  
Establi shment s and structures covered here include market stalls, street vending vehicles, vending machines 
and temporary premises such as tents and marquees.  
Such premise s and structures should be located, designed and constructed to avoid, as far as reas onably  
pract icable, the contamination of food and the harbouring of pests. Adequate facilities for toileting, waste 
disposal and washing hands should be provided, where ap propriate.  
7.2.3  Facilities  
7.2.3.1  Drainage and waste disposal facilities  
Adequate  drain age an d waste disposal systems and facilities should be provided and well maintained. They 
should be designed and constructed so that the likelihood of contaminating  food or the water supply is 
avoided. For plumbing, steps should be taken to prevent backfl ow, cr oss-connections, and backup of sewer 
gases. It is important that drainage does not flow from highly contaminated areas (such as toilets or raw 
production areas ) to areas where finished food is exposed to the environment.  
Waste should be collect ed, di sposed  of by trained personnel and, where appropriate, disposal records 
maintained. The waste disposal site should be located away from the food establishment to pre vent pest 
infestation. Containers for waste, by -products and inedible or hazardous su bstanc es sho uld be specifically 
identifiable, suitably constructed and, where appropriate, made of impervious material. Containers used to 
hold hazardous substances prior to disposal should be identified and, where appropriate, be lockable to 
prevent inten tional  or ac cidental contamination of food.  
7.2.3.2  Cleaning facilities  
Adequate, suitably designated facilities should be provided for cleaning utensils and equipment. Such facilities 
should have an adequate supply of hot and/or cold water, where requir ed. A separa te cleaning area should be 
provided for tools and equipment from highly contaminated areas like toilets, drainage and waste disposal 
areas. Where appropriate, facilities for washing food should be separate from facilities for cleaning utensils 
and eq uipmen t, and separate sinks should be available for hand washing and food washing.  
7.2.3.3  Personnel hygiene facilities and toilets  
Adequate washing and toilet fac ilities should be available so that an appropriate degree of personal hygiene 
can be mainta ined a nd to avoid personnel contaminating food. Such facilities should be suitably located and 
should not be used for other purposes such as storage of food or items  that contact food. They should include:  
 adequate means of washing and drying hands,  including s oap (preferably liquid soap), wash basins 
and, where appropriate, a supply of hot and cold (or suitably temperature controlled) water;   
© EAC 2023 – All rights re served 9 
  hand washing basins  of an appropriate hygienic design, ideally with taps not operated by hands; 
where this i s not possib le, appropriate measures to minimize contamination from the taps should be in 
place; and  
 suitable changing facilities for personnel, if needed.  
Handwa shing basins should not be used for washing food or utensils.  
7.2.3.4  Temperature  
Dependin g on t he nat ure of the food operations undertaken, adequate facilities should be available for 
heating, cooling, cooking, refrigerating and freezing food, for stori ng refrigerated or frozen foods, and, when 
necessary, controlling ambient temperatures to en sure t he saf ety and suitability of food.  
7.2.3.5  Air quality and ventilation  
Adequate means of natural or mechanical ventilation should be provided, in particular to:  
 minimize air -borne contamination of food, for example, from aerosols and condensation dr oplets ;  
 help control ambient temperatures;  
 control odours which might  affect the suitability of food; and  
 control humidity to ensure the safety and suitability of food (e.g. to prevent an increase in moisture of 
dried foods that would allow growth of mi croorg anisms  and production of toxic metabolites).  
Ventilation syst ems should be designed and constructed so that air does not flow from contaminated areas to 
clean areas; the systems should be easy to maintain and clean.  
7.2.3.6  Lighting  
Adequate natur al or artificial lighting should be provided to enable the food busi ness to operate in a hygienic 
manner. Lighting should be such that it does not adversely impact the ability to detect defects of, or 
contaminants in, food or the examination of facilities and eq uipmen t for cleanliness. The intensity should be 
adequate to t he nature of the operation. Light fittings should, where appropriate, be protected to ensure that 
food is not contaminated by breakages of lighting elements.  
7.2.3.7  Storage  
Adequate and,  where  neces sary, separate facilities for the safe and hygienic stor age of food products, food 
ingredients, food packaging materials and non -food chemicals (including cleaning materials, lubricants, fuels), 
should be provided. Storage should allow for segr egatio n of r aw and cooked foods or allergenic and non -
allergenic foo d.  
Food storage facilities should be designed and constructed to: • facilitate adequate maintenance and cleaning;  
 avoid pest access and harbourage;  
 enable food to be effectively protecte d from  conta mination, including allergen cross -contact, during 
storage; and  
 where necessary, provide an environment which minimizes the deterioration of food (such as by 
temperature and humidity control).  
The type of storage facilities required will depe nd on the na ture of the food. Separate, secure, storage facili ties 
for cleaning materials and hazardous substances should be provided.   
10 © EAC  2023 – All rights reserved  
 7.2.4  Equipment  
7.2.4.1  General  
Equipment and containers coming into contact with food should be suitable for food con tact; design ed, 
constructed and located to ensure that they ca n be adequately cleaned (other than containers which are 
single use only); disinfected (where necessary); and maintained or discarded as necessary to avoid the 
contamination of food, according t o hygi enic d esign principles. Equipment and containers should be made of 
materials that are non -toxic according to intended use. Where necessary, equipment should be durable and 
movable or capable of being disassembled to allow for maintenance, cleaning, d isinfe ction and to facilitate 
inspection for pests.  
7.2.4.2  Food control and monitoring equipment  
Equipment used to cook, heat, cool, store or freeze food should be designed to achieve the required food 
temperatures as rapidly as necessary in the interest s of f ood sa fety and suitability, and to maintain food 
tempera tures effectively. Such equipment should also be designed to allow temperatures to be monitored, 
where necessary, and controlled. Where appropriate, monitoring equipment should be calibrated to ensure  
that temperatures of food processes are accurate. Where  necessary, such equipment should have effective 
means of controlling and monitoring humidity, air -flow and any other characteristics likely to have an effect on 
the safety or suitability of foo d. 
7.3 Train ing and competence  
Objective  
All those engaged in  food operations who come directly or indirectly into contact with food should have 
sufficient understanding of food hygiene to ensure they have competence appropriate to the operations they 
are to pe rform.   
Rationale  
Training is fundamentally important to  any food hygiene system and the competence of personnel.  
Adequate hygiene training, and/or instruction and supervision of all personnel involved in food -related 
activities contribute to ensuri ng the  safet y of food and its suitability for consumption.  
7.3.1 Awareness and Responsibilities  
Food hygiene training is fundamentally important to the food business. All personnel should be aware of their 
role and responsibility in protecting food from co ntamin ation or deterioration. Personnel should have the 
knowledge and skills necessary to enable  them to handle food hygienically. Those who handle cleaning 
chemicals or other potentially hazardous chemicals should be instructed in proper use to prevent 
contamin ation of food.  
7.3.2  Training Programmes  
Elements to take into account in determining the  extent of training required include:  
 the nature of hazards associated with the food, e.g. its ability to sustain growth of pathogenic or 
spoilage microorganism s, the  existence of potential physical contaminants or known allergens;  
 the manner in which  the food is produced, processed, handled and packed, including the likelihood of 
contamination;  
 the extent and nature of processing or further preparation before consum ption of the food;  
 the conditions under which the food will be stored;   
© EAC 2023 – All rights re served 11 
  the exp ected length of time before consumption of the food; and  
 the use and maintenance of instruments and equipment associated with food.  
Training programmes should also consi der th e know ledge and skill levels of the personnel being trained.  
Topics to be con sidered for training programmes could include the following as appropriate to a person’s 
duties:  
 the principles of food hygiene applicable to the food business;  
 the measure s rele vant t o the food business that are used to prevent contaminants in food;  
 the importance of good personal hygiene, including proper hand washing and wearing, when needed, 
appropriate clothing, for food safety;  
 the good hygiene practices applicable to the fo od bus iness.  
 appropriate actions to take when food hygiene problems are observed.  
In addition, for retail and food service operations, whether personnel have direct customer interaction is a 
factor in training, since it may be necessary to convey cer tain i nforma tion about products (such as allergens) 
to customers.  
7.3.3  Instruction and supervision  
The type of instruction and supervision needed will depend on the size of the business, the nature of its 
activities and the types of food involved. Manage rs, su pervis ors and/or operators/workers should have 
sufficient knowledge of food hygiene principles and practices to be able to identify deviations and take 
necessary action as appropriate to their duties.  
Periodic assessments of the effectiveness of tra ining and in struction programmes should be made, as well as 
routine superv ision and verification to ensure that procedures are being carried out effectively. Personnel 
tasked to perform any activities used in food control should be trained adequately to en sure t hat th ey are 
competent to perform their tasks and are aware of the i mpact of their tasks on the safety and suitability of the 
food.  
7.3.4  Refresher training  
Training programmes should be routinely reviewed and updated where necessary. Systems shoul d be i n 
place to ensure that food handlers and personnel associated with t he food business, such as maintenance 
staff, remain aware of all procedures necessary to maintain the safety and suitability of food. Records should 
be kept of training activities  
7.4 Esta blishm ent Maintenance, Cleaning and Disinfection, and Pest Control  
Objectives:  
To establish effective systems that:  
 ensure appropriate establishment maintenance;  
 ensure cleanliness and, when necessary, adequate disinfection;  
 ensure pest control;  
 ensur e wast e management; and   
12 © EAC  2023 – All rights reserved  
  monitor effectiveness of cleaning and disinfection, pest control and waste management procedures.  
Rationale:  
To facilitate the continuing effective control of food contaminants, pests, and other agents likely to 
compromise food s afety and suitability . 
7.4.1  Maintenance and cleaning  
7.4.1.1  General  
Establishments and equipment should be maintained in an appropriate condition to:  
a) facilitate all cleaning and disinfection procedures;  
b) function as intended; and  
c) prevent contami nation  of food, s uch as from pests, metal shards, flaking plaster, debris, chemicals, 
wood, plastic, glass, paper.  
Cleaning should remove food residues and dirt which may be a source of contamination, including allergens. 
The cleaning methods and material s nece ssary will depend on the nature of the food business, the food type 
and the surface to be cleaned. Disinfection may be necessary after cleaning, especially for food contact 
surfaces.  
Attention should be paid to hygiene during cleaning and maintenanc e oper ations  so as not to compromise 
food safety and suitability. Cleaning products suitable for food contact surfaces should be used in food 
preparation and storage areas. Cleaning and disinfection chemicals should be handled and used carefully and 
in acc ordanc e with  manufacturers’ instructions, for example, using the correct dilutions and contact times.  
Separate cleaning equipment and utensils, suitably designated, should be used for different hygiene zones 
e.g. food and non -food contact surfaces.  
Cleani ng equ ipment  should be stored in an appropriate place and in such a manner to prevent contamination. 
Cleaning equipment should be kept clean, maintained and replaced periodically so as not to become a source 
for cross -contamination of surfaces or food.  
7.4.1.2  Cleani ng and disinfection methods and procedures  
Cleaning can be carried out by the separate or the combined use of physical methods, such as heat, 
scrubbing, turbulent flow, and vacuum cleaning (or other methods that avoid the use of water), and ch emical  
metho ds u sing solutions of detergents, alkalis or acids. Dry cleaning or other appropriate methods for 
removing and collecting residues and debris may be needed in some operations and/or food processing areas 
where water increases the likelihood of microb iologi cal contamination. Care should be taken to ensure 
cleaning procedures do not lead to contamination of food, e.g. spray from pressure washing can spread 
contamination from dirty areas, such as floors and drains, over a wide area and contaminate food c ontact  
surfaces or exposed food.  
Wet cleaning procedures will involve, where appropriate:  
a) removing gross visible debris from surfaces;  
b) applying an appropriate detergent solution to loosen soil; and  
c) rinsing with water (hot water where appropriate) to rem ove lo osened material and residues of 
detergent.  
  
© EAC 2023 – All rights re served 13 
 Where necessary, cleaning should be followed by chemical disinfection with subsequent rinsing unless the 
manufacturer’s instructions indicate that, on a scientific basis, rinsing is not required. Conc entrat ions a nd 
application time of chemicals used for disinfection should be appropriate for use and applied according to 
manufacturers’ instructions for optimal effectiveness.  
Cleaning and disinfection procedures should ensure that all parts of the estab lishme nt are appropriately clean. 
Where appropriate, programmes should be drawn up in consultation with relevant experts.  
Written cleaning and disinfection procedures should be used. They should specify:  
a) areas, items of equipment and utensils to be clean ed, and, whe re appropriate, disinfected;  
b) responsibility for particular tasks;  
c) method and frequency of cleaning and, where appropriate, disinfection; and  
d) monitoring and verification activities  
7.4.1.3  Monitoring of effectiveness  
Application of cleaning a nd dis infect ion procedures should be monitored for effectiveness and periodically 
verified by means such as visual inspections and audits to ensure the procedures have been applied properly. 
The type of monitoring will depend on the nature of the procedure s, but  could  include pH, water temperature, 
conductivity, cleaning agent concentration, disinfectant concentration, and other parameters important to 
ensure the cleaning and disinfection program me is being implemented as designed and verify its 
effectivene ss. 
Microorg anisms can sometimes become tolerant to disinfecting agents over time. Cleaning and disinfection 
procedures should follow the manufacturers’ instructions.  Periodic review with disin fectant 
manufacturers/suppliers, where feasible, should be cond ucted to hel p ensure the disinfectants used are 
effective and appropriate. Rotation of the disinfectants could be considered to ensure inactivation of different 
types of microorganisms (e.g. ba cteria and fungi).  
While effectiveness of cleaning and disinfe cting agents  and instructions for use are validated by their 
manufacturers, measures should be taken for sampling and testing the environment and food contact surfaces 
(e.g. protein and allerge n test swabs, or microbiological testing for indicator organism s) to help v erify that 
cleaning and disinfection programmes are effective and being applied properly. Microbiological sampling and 
testing may not be appropriate in all cases and an alternative  approach might include observation of cleaning 
and disinfectio n proc edures , including the correct disinfectant concentration, to achieve the necessary results 
and to make sure protocols are being followed. Cleaning and disinfection and maintenance procedu res should 
be regularly reviewed and adapted to reflect any cha nges i n circ umstances and documented as appropriate.  
7.4.3  Pest control systems  
7.4.3.1  General  
Pests (e.g. birds, rodents, insects, etc.) pose a major threat to the safety and suitability of food. Pest 
infestations can occur where there are breeding site s and a supp ly of food. GHPs should be employed to 
avoid creating an environment conducive to pests. Good building design, layout, maintenance, and location, 
along with cleaning, inspection of incoming materials and effective monitoring, can minimize the l ikelih ood of  
infestation and thereby limit the need for pesticides.  
7.4.3.2  Prevention  
Establishments should be kept in good repair and condition to prevent pest access and to eliminate potent ial 
breeding sites. Holes, drains and other places where pests are li kely t o gain access should be covered. Roll 
up doors should close tightly against the floor. Wire mesh screens, for example on open windows, doors and 
ventilators, will reduce the problem  of pest entry. Animals should, wherever possible, be excluded from t he  
14 © EAC  2023 – All rights reserved  
 grounds of food processing establishments. Landscaping surrounding a food establishment should be 
designed to minimize attracting and harbouring pests.  
7.4.3.3  Harbourage and infestati on  
The availability of food and water encourages pest harboura ge and  infes tation. Potential food sources should 
be stored in pest -proof containers and/or stacked above the ground and preferably away from walls. Areas 
both inside and outside food premises should be kept clean and free of waste. Where appropriate, refu se 
should be  stored in covered, pest -proof containers. Any potential harbourage, such as old and unused 
equipment, should be removed. Landscaping surrounding a food establishment should be desi gned to 
minimize attracting and harbouring pests.  
7.4.3.4  Monit oring and de tection  
Establishments and surrounding areas should be regularly examined for evidence of infestation. Detectors 
and traps (e.g. insect light traps, bait stations) should be design ed and located so as to prevent potential 
contamination of raw materi als, p roducts or facilities. Even if monitoring and detection are outsourced, FBOs 
should review monitoring reports and, if necessary, ensure they or their designated pest control operato rs take 
corrective action (e.g. eradication of pests, eliminati on of harbou rage sites or invasion routes).  
7.4.3.5  Control of pest infestation  
Pest infestations should be addressed immediately by a qualified person or company and appropriate 
corrective ac tion taken. Treatment with chemical, physical or biological age nts sh ould b e carried out without 
posing a threat to the safety or suitability of food. The cause of infestation should be identified, and corrective 
action taken to prevent a problem from reoc curring. Records should be kept of infestation, monitoring and 
eradic ation  
7.4.4  Waste management  
7.4.4.1  General  
Suitable provision should be made for the removal and storage of waste. Waste should, as far as possible, be 
collected and stored in covere d containers and should not be allowed to accumulate and overfl ow in food 
handling, food storage, and other working areas or the adjoining environment in a manner that compromises 
food safety and suitability. Personnel responsible for waste removal (includ ing hazardous waste) should be 
properly trained so they do not become  a sou rce of cross -contamination. Waste storage areas should be 
easily identifiable, be kept appropriately clean, and be resistant to pest infestation. They should also be 
located away fr om processing areas.  
7.5 Personal Hygiene  
Objectives;  
To ensure  that those who come directly or indirectly into contact with food: • maintain appropriate personal 
health; • maintain an appropriate degree of personal cleanliness; and • behave and operate in  an appropriate 
manner.  
Rationale;  
Personnel who do not mainta in an approp riate degree of personal cleanliness, who have certain illnesses or 
conditions or who behave inappropriately, can contaminate food and transmit illness to consumers through 
food.  
Food businesses should establish policies and procedures for pers onal h ygiene . FBOs should ensure all 
personnel are aware of the importance of good personal hygiene and understand and comply with practices 
that ensure food safety and suitability.   
© EAC 2023 – All rights re served 15 
 7.5.1  Heal th Status  
Personnel known or suspected to be ill or carrying a  disea se lik ely to be transmitted through food should not 
enter any food handling area if there is a likelihood of their contaminating food. Any person so affected should 
immediately report ill ness or symptoms of illness to the management. It may be approp riate for pe rsonnel to 
be excluded for a specific time after symptoms resolve or, for some illnesses, to get medical clearance before 
returning to work.  
7.5.2  Illness and Injuries  
Some symptoms of illnesses that should be reported to management so that the  need for po ssible exclusion 
from food handling and/or medical examination can be considered include:  
 jaundice;  
 diarrhoea;  
 vomiting;  
 fever;  
 sore throat with fever;  
 visibly infected skin lesions (boils, cuts, etc.); and  
 discharges from the ear, eye or  nose.   
Personnel with cuts and wounds should, where necessary, be assigned to work in areas where they will have 
no direct contact with food. Where personnel are permitted to continue working, cuts and wounds should be 
covered by suitable waterproof plast ers an d, whe re appropriate, gloves. Appropriate measures should be 
applied to ensure plasters do not become a source of contamination (e. g. plasters of contrasting colour 
compared to the food and/or detectable using a metal detector or x -ray detector).  
7.5.3 Personal cleanliness  
Personnel should maintain a high degree of personal cleanliness and, where appropriate, wear suitable 
protective  clothing, head and beard covering, and footwear. Measures should be implemented to prevent 
cross -contamination by pers onnel throug h adequate hand washing and, where necessary, the wearing of 
gloves. If gloves are worn, appropriate measures should be appli ed to ensure the gloves do not become a 
source of contamination.  
Personnel, including those wearing gloves, should cle an the ir han ds regularly, especially when personal 
cleanliness may affect food safety. In particular, they should wash hands:  
 at the s tart of food handling activities;  
 when returning to work after breaks;  
 immediately after using the toilet; and  
 after h andlin g any contaminated material, such as waste or raw and unprocessed foods where this 
could result in contamination of other f ood items.  
In order not to contaminate food, personnel should wash hands with soap and water and rinse and dry them in 
a manne r that  does not recontaminate the hands. Hand sanitizers should not replace hand washing and 
should be used only after hands hav e been washed.   
16 © EAC  2023 – All rights reserved  
 7.5.4  Personal Behaviour  
When engaged in food handling activities personnel should refrain from behaviour which  could  resul t in 
contamination of food, for example:  
 smoking or vaping;  
 spitting;  
 chewing, eating, or drinking;  
 touchi ng the mouth, nose or other places of possible contamination; and  
 sneezing or coughing over unprotected food.  
Personal effects such as  jewel lery, watches, pins or other items such as false nails/eye lashes should not be 
worn or brought into food handl ing areas if they pose a threat to the safety and suitability of food.  
7.5.5  Visitors and other persons from outside the establishment  
Visitors  to food businesses, including maintenance workers, in particular to food manufacturing, processing or 
handling areas, should, where appropriate, be instructed and supervised, wear protective clothing and adhere 
to the other personal hygiene provis ions for  perso nnel. Visitors should be guided through a hygiene policy of 
the business prior to visits and encouraged to report any type of illness/injury that may pose cross  
contamination issues.  
7.6 Control of operation  
Objectives:  
To produce food that is safe and su itable for human consumption by:  
 formulating design requirements with respect to raw materials and other ingredients, 
composition/formulation, production, processing, distribution, and consumer use to be met as 
appropriate to the food busi ness ;  
 designing , implementing, monitoring and reviewing effective control systems as appropriate to the 
food business.  
Rationale:  
If operations are not controlled appropriately, food may become unsafe or unsuitable for consumption.  
Control of operati on is a chieve d by h aving an appropriate food hygiene system in place. The following section 
describes practices that can assist in the identification and application of appropriate controls, as well as 
activities that should take place to ensure the operat ion is under contro l.  
7.6.1  Description of products and processes  
After consideration of the conditions and activities of the food business it may be necessary to pay greater 
attention to some GHPs that are particularly important for food safety. In this  case, t he fol lowing  provisions 
could be considered.  
7.6.1.2  Product description  
An FBO that is producing, storing or otherwise handling food should have a description of the food. Products 
may be described individually or in groups in a manner that does  not com promis e the awareness of hazards  
© EAC 2023 – All rights re served 17 
 or other factors such as suitability of the products for the purpose intended. Any grouping of food products 
should be based on them having similar inputs and ingredients, product characteristics (such as pH, water 
activity  (aw)) , proc ess steps and/or intended purpose. The description could include, as appropriate:  
 the intended use of the food, e.g. whether it is ready -to-eat or whether it is intended for further 
processing either by consumers or another business,  for examp le raw  seafo od to be cooked;  
 products intended for specific vulnerable consumer groups e.g. infant formula or food for special 
medical purposes;  
 any relevant specifications e.g. ingredient composition, aw, pH, type of preservation method us ed (if 
any), o r impo rtant characteristics associated with the food, such as any allergens present;  
 any relevant limits established for the food by the competent authority or, in the absence thereof, set 
by the FBO;  
 instructions provided for further us e, for example kee p froz en unt il cooking, cook to a specified 
temperature for a specified length of time, product shelf -life (use -by date);  
 storage of product (e.g. refrigerated/frozen/shelf stable) and transport conditions required; and  
 food packagi ng material used.  
7.6.1.3 Process  description  
The FBO should consider all steps in the operation for a specific product. It may be helpful to develop a flow 
diagram, which shows the sequence and interaction of all processing steps in the operation, in cluding where 
raw materia ls, in gredie nts and intermediate products enter the flow and where intermediate products, by -
products and waste are released or removed. The flow diagram could be used for a number of similar food 
products that are produced using s imilar production or proc essing  steps , to ensure all steps are captured. The 
steps should be confirmed as accurate by an on -site review of the operation or process. For example, for 
restaurants the flow diagram could be based on the general activities from  the receipt of ingredien ts/raw  
mater ial, storage (refrigerated, frozen, room temperature), preparation before use (washing, defrosting), and 
cooking or preparation of food.  
7.6.1.4 Consideration of the effectiveness of GHPs  
Having considered the product and process descriptions,  an FB O shou ld determine (using information 
relevant to hazards and controls from various sources as appropriate) whether the GHPs and other 
programmes they have in place are sufficient to address food safety and suitability or if some GHPs need 
greater at tentio n. For  example, a cooked meat slicer may require specific and more frequent cleaning to 
prevent the build -up of Listeria spp. on its meat contact surfaces, or a conveyor belt used in direct contact with 
the food, such as in s andwich production, may r equire  an in creased frequency of cleaning or a specific 
cleaning programme. When such increased attention on GHPs is insufficient to ensure food safety, it will be 
necessary to implement a HACCP system.  
7.6.1.5  Monitoring and corre ctive action  
The FBO sho uld mo nitor the hygienic procedures and practices as relevant to the business and as applicable 
to the hazard being controlled. Procedures could include defining methods of monitoring (including defining 
responsible personnel, frequency and samp ling regime  if applicab le) and monitoring records to be kept. The 
frequency of monitoring should be appropriate to ensure consistent process control. When monitoring results 
indicate a deviation, the FBO should undertake corrective action. Corrective actio n should co nsist of the  
following actions, as appropriate:  
 bringing the process back into control by, for example, altering temperature or timing, or concentration 
of disinfectant;   
18 © EAC  2023 – All rights reserved  
  isolating any affected product and evaluating its safety and/or suita bility;  
 determ ining proper  disposition of affected product that is not acceptable to market;  
 identifying the cause that resulted in the deviation; and  
 taking steps to prevent reoccurrence.  
Records of corrective actions should be retained.  
7.6.1. 6 Verification  
The F BO sho uld un dertake verification activities as relevant to the business, to check that GHP procedures 
have been implemented effectively, monitoring is occurring, where planned, and that appropriate corrective 
actions are taken when req uirements are not met . Exam ples o f verification activities could include the 
following, as appropriate:  
 review of GHP procedures, monitoring, corrective actions and records;  
 review when any changes occur to the product, process and other operations a ssociated with the 
busine ss; an d  
 assessment of the efficacy of cleaning. Records of GHP verification activities should be kept, where 
appropriate.  
7.6.2  Key aspects of GHPs  
Some key aspects of GHPs could be considered as control measures applied at CC Ps in the HACCP system.  
7.6.2.1  Time a nd temperature control  
Inadequate time and temperature control, e.g. during cooking, cooling, processing and storage, are among the 
most common failures of operational control. These allow survival or growth of micro organisms that may 
cause fo odborn e illn ess or food spoilage. Systems should be in place to ensure that temperature is controlled 
effectively where it impacts the safety and suitability of food. Time and temperature control systems should 
take into account:   
 the nature of the food, e .g. its aw, pH, and likely initial level and types of microorganisms, such as 
pathogenic and spoilage microflora;  
 the impact on the microorganisms, e.g. time in growth/dangerous temperature zone;  
 the intended shelf -life o f the product;  
 the method of pac kaging  and p rocessing; and  
 how the product is intended to be used, e.g. further cooking/processing or ready -to-eat. 
Such systems should also specify tolerable limits for time and temperature variations. Temperature con trol 
systems that impact safety and su itability of  food should be validated, and as appropriate, monitored and 
recorded. Temperature monitoring and recording devices should be checked for accuracy and calibrated at 
regular intervals or as needed.  
7.6.2.2  Specific process steps  
There are many  individual processing steps for specific foods which contribute to the production of safe and 
suitable food products. These vary depending on the product and can include key steps such as cooking,  
© EAC 2023 – All rights re served 19 
 chilling, freezing, drying and packaging. The composition of a f ood ca n be important in preventing microbial 
growth and toxin production, e.g. in its formulation by adding preservatives, including acids, salts, food 
additives or other compounds. When formulation is used to co ntrol foodborne pathogens (e.g. adjust ing th e 
pH o r aw to a level that prevents growth), systems should be in place to ensure that the product is formulated 
correctly and that the controlling parameters are monitored.  
7.6.2.3  Microbiological, physical, ch emical and allergen specifications  
Where mi crobio logical, physical, chemical and allergen specifications are used for food safety or suitability, 
such specifications should be based on sound scientific principles and state, where appropriate, sampling 
parameters, analytical methods, acceptabl e limi ts and  monitoring procedures. Specifications can help ensure 
that raw materials and other ingredients are fit for purpose and contaminants have been minimized.  
7.6.2.4  Microbiological contamination  
Systems shou ld be in place to prevent or minimize contam inatio n of foods by microorganisms. Microbiological 
contamination occurs through a number of mechanisms, including the transfer of microorganisms from one 
food to another, e.g.:  
 by direct contact or indirectly by food handlers;  
 by contact with surf aces;  
 from cleaning equipment;  
 by splashing; or  
 by airborne particles.  
Raw, unprocessed food, where not considered ready -to-eat, which could be a source of contamination,  should 
be separated from ready -to-eat foods, either physically or by time, with e ffecti ve int ermediate cleaning and, 
where appropriate, effective disinfection. Surfaces, utensils, equipment, fixtures and fittings should be 
thoroughly cleaned and where nec essary disinfected after raw food preparation, particularly when raw 
materials wit h a po tentia lly high microbiological load such as meat, poultry, and fish have been handled or 
processed. In some food operations, access to processing areas may need to be r estricted or controlled for 
food safety purposes. For example, where the likelihoo d of p roduct  contamination is high, access to 
processing areas should be via a properly designed changing facility. Personnel may be required to put on 
clean protective cloth ing (which may be of a differentiating colour from that worn in other parts of the  facility), 
including head and beard covering, footwear, and to wash their hands and where necessary sanitize them.  
7.6.2.5  Physical contamination  
Systems should be in plac e throughout the food chain to prevent contamination of foods by extraneous 
materi als, s uch as  personnel belongings, especially any hard or sharp object(s), e.g. jewellery, glass, metal 
shards, bone(s), plastic, wood fragments, that could cause injury or p resent a choking hazard. In 
manufacturing and processing, suitable prevention stra tegies  such as maintenance and regular inspection of 
equipment, should be undertaken. Detection or screening devices which are appropriately calibrated should 
be used where n ecessary (e.g. metal detectors, x -ray detectors). Procedures should be in place fo r pers onnel 
to follow in the case of breakages (e.g. breakage of glass or plastic containers).  
7.6.2.6  Chemical contamination  
Systems should be in place to prevent or minimi ze contamination of foods by harmful chemicals, e.g. cleaning 
materials, non -food grade lubric ants, chemical residues from pesticides and veterinary drugs such as 
antibiotics. Toxic cleaning compounds, disinfectants, and pesticide chemicals should be ident ified, safely 
stored and used in a manner that protects against contamination of f ood, f ood co ntact surfaces, and food 
packaging materials. Food additives and food processing aids that may be harmful if used improperly should 
be controlled so they are only  used as intended.   
20 © EAC  2023 – All rights reserved  
 7.6.2.7  Allergen management  
Systems should be in place to take  into accoun t the allergenic nature of some foods, as appropriate to the 
food business. Presence of allergens, e.g. tree nuts, milk, eggs, crustacea, fish, peanuts, soybeans  and wheat 
and other cereals containing gluten and their derivatives (not an inclus ive li st; al lergens of concern differ 
among countries and populations), should be identified in raw materials, other ingredients and products. A 
system of allergen managemen t should be in place at receipt, during processing and storage to address the 
known  allergens. This management system should include controls put in place to prevent the presence of 
allergens in foods where they are not labelled. Controls to prevent cross -contact from foods containing 
allergens to other foods should be implemented, e.g. separa tion e ither physically or by time (with effective 
cleaning between foods with different allergen profiles). Food should be protected from unintended allergen 
cross -contact by cleaning and line change -over practice and/or product sequencing. Where cro ss-contact 
cannot be prevented despite well -implemented controls, consumers should be informed. Where necessary 
food handlers should receive specific training on allergen aw areness and associated food 
manufacturing/processing practices and preventive measu res to  reduc e the risk to allergic consumers.  
7.6.2.8  Incoming materials  
Only raw materials and other ingredients that are fit for purpose should be used. Incoming materia ls including 
food ingredients should be procured according to specifications, and t heir c omplia nce with food safety and 
suitability specifications should be verified where necessary. Supplier quality assurance activities, such as 
audits, may be appropriate  for some ingredients. Raw materials or other ingredients should, where 
appropriate , be i nspect ed (e.g. visual examination for packages damaged during transportation, use -by-date 
and declared allergens, or temperature measurement for refrigerated and froze n foods) for appropriate action 
before processing. Where appropriate, laboratory te sts co uld be  conducted to check food safety and suitability 
of raw materials or ingredients. These tests may be conducted by a supplier that provides a Certificate of 
Analys is, the purchaser, or both. No incoming material should be accepted by an establish ment i f it is known 
to contain chemical, physical or microbiological contaminants which would not be reduced to an acceptable 
level by controls applied during sorting and/or  processing where appropriate. Stocks of raw materials and 
other ingredients should  be su bject to effective stock rotation. Documentation of key information for incoming 
materials (e.g. supplier details, date of receipt, quantity etc.) should be maintained .  
7.6.2.9  Packaging  
Packaging design and materials should be safe and suitable fo r food  use, provide adequate protection for 
products to minimize contamination, prevent damage, and accommodate proper labelling. Packaging 
materials or gases where used sho uld not contain toxic contaminants and not pose a threat to the safety and 
suitabil ity of  food under the specified conditions of storage and use. Any reusable packaging should be 
suitably durable, easy to clean and, where necessary, to disinfect.  
7.6.3  Water 
Water, as well as ice and steam made from water, should be fit for its intended  purpo se bas ed on a risk -based 
approach. They should not cause contamination of food. Water and ice should be stored and handled in a 
manner that does not result in their be coming contaminated, and the generation of steam that will contact food 
should not result  in its contamination. Water that is not fit for use in contact with food (e.g. some water used 
for fire control and for steam that will not directly contact food) sho uld have a separate system that does not 
connect with or allow reflux into the syst em for  water  that will contact food. Water recirculated for reuse and 
water recovered from e.g. food processing operations, by evaporation and/or filtration should be treate d where 
necessary to ensure that the water does not compromise the safety and suita bility of food. 
7.6.4  Documentation and records  
Appropriate records for the food business operation should be retained for a period that exceeds the shelf -life 
of the produ ct or as determined by the competent authority.   
© EAC 2023 – All rights re served 21 
 7.6.5  Recall Procedures – removal from t he mar ket of unsafe food  
FBOs should ensure effective procedures are in place to respond to failures in the food hygiene system. 
Deviations should be assessed for the  impact on food safety or suitability. Procedures should enable the 
comprehensive, rapid and ef fective identification, and removal from the market by the involved FBO(s) and/or 
return to the FBO by the consumers of any food that may pose a risk to public h ealth. Where a product has 
been recalled because of the likely presence of hazards that m ay rep resent an immediate health risk, other 
products which are produced under similar conditions which may also present a hazard to public health should 
be evaluated for safety and may need to be recalled. Reporting to the relevant competent authori ty sho uld be  
required and public warnings considered where product may have reached consumers and when return of 
product to the FBO or removal from the market is appropriate . Recall procedures should be documented, 
maintained, and modified where necessary based on the  findings of periodic field trials.  
Provision should be made for removed or returned products to be held under secure conditions until they are 
destroyed, used for purposes other than human consumption, determined to be safe for human consumpt ion, 
or repr ocessed in a manner to reduce the hazard to acceptable levels, where permitted by the competent 
authority. The cause and extent of a recall and the corrective ac tions taken should be retained by the FBO as 
documented information.  
7.7 Product in format ion an d consumer awareness  
Objectives : Appropriate information about food should ensure that:  
 adequate and accessible information is available to the next FBO in t he food chain or the consumer to 
enable them to handle, store, process, prepare and di splay the pr oduct safely and correctly;  
 consumers can identify allergens present in foods; and  
 the lot or batch can be easily identified and removed/returned if necessary. Consumers should be 
given enough information on food hygiene to enable them to:  
 be awar e of t he importance of reading and understanding the label;  
 make informed choices ap propriate to the individual, including about allergens; and  
 prevent contamination and growth or survival of foodborne pathogens by storing, preparing and using 
food correc tly.  
Rationale : Insufficient product information, and/or inadequate knowledge of general food hygiene, can lead to 
products being mishandled at later stages in the food chain. Such mishandling can result in illness, or 
products becoming unsuitable f or con sumpti on, even where adequate hygiene control measures have been 
implemented earli er in the food chain. Insufficient product information about the allergens in food can also 
result in illness or potentially death for allergic consumers  
7.7.1  Lot identifica tion a nd traceability  
Lot identification or other identification strategies are e ssential in product recall and also help effective stock 
rotation. Each container of food should be permanently marked to identify the producer and the lot in 
accordanc e with  EAS 3 8. 
A traceability/product tracing system should be designed and implemented  according to the Principles for 
Traceability/Product Tracing as a Tool within a Food Inspection and Certification System (CXG 60 -2006), 
especially to enable the recall of the  produ cts, where necessary.  
7.7.2  Product information  
All food products should be accompanied by or bear adequate information to enable the next FBO in the food 
chain or the consumer to handle, prepare, display, store, and/or use the product safely  and c orrect ly.  
22 © EAC  2023 – All rights reserved  
 7.7.3 Product labelling  
Pre-packaged foods should be labelled with clea r instructions to enable the next person in the food chain to 
handle, display, store and use the product safely. This should also include information that identifies foo d 
allergens in the product as ingredients or where cross -contact cannot be excluded. Th e General Standard for 
the Labelling of Pre -packaged Foods EAS 38 applies.  
7.7.4 Consumer education  
Consumer education programmes should cover general food hygiene. Su ch pro gramme s should enable 
consumers to understand the importance of any product label  information and following any instructions 
accompanying products, and to make informed choices. In particular, consumers should be informed of the 
relationship between time/t empera ture control, cross contamination and foodborne illness, and of the 
presenc e of allergens. Consumers should also be informed of the WHO 5 Keys to Safer Food and educated to 
apply appropriate food hygiene measures (e.g. proper hand washing, adeq uate s torage  and cooking and 
avoiding cross contamination) to ensure that their food is  safe and suitable for consumption.  
7.8 Transportation  
Objectives : During transportation, measures should be taken where necessary to:  
 protect food from potential source s of c ontami nation, including allergen cross - contact;  
 protect food from damage l ikely to render the food unsuitable for consumption; and  
 provide an environment which effectively controls the growth of pathogenic or spoilage micro -
organisms and the produ ction of tox ins in food.  
Rationale : Food may become contaminated or may not re ach its destination in a suitable condition for 
consumption, unless effective hygiene practices are taken prior to and during transport, even where adequate 
hygiene practices ha ve bee n take n earlier in the food chain.  
7.8.1  General  
Food should be adequat ely protected during transport. The type of conveyances or containers required 
depends on the nature of the food and the most appropriate conditions under which it should be tran sporte d.  
7.8.2 Requirements  
Where necessary, conveyances and bulk containe rs should be designed and constructed so that they:  
 do not contaminate foods or packaging;  
 can be effectively cleaned and, where necessary, disinfected and dried;  
 permit effectiv e sepa ration  of different foods or foods from non -food items that could cause 
contamination where necessary during transport;  
 provide effective protection from contamination, including dust and fumes;  
 can effectively maintain the tem perature, humidity, a tmosph ere an d other conditions necessary to 
protect food from harmful or undesirable microbial growth and deterioration likely to render it unsafe or 
unsuitable for consumption; and  
 allow any necessary temperature, humidity and othe r environmental conditi ons to  be ch ecked.  
  
© EAC 2023 – All rights re served 23 
 7.8.3  Use and Maintenance  
Conveyances and containers for transporting food should be kept in an appropriate state of cleanliness, repair 
and condition. Containers and conveyances for bulk food transport should be designated and marked  for food 
use and used only for that purpose, unless controls are taken to ensure that the safety and suitability of the 
food are not compromised. Where the same conveyance or container is used for transporting different foods, 
or non-foods, effective clea ning a nd, wh ere necessary, disinfection, and drying should take place between 
loads.  
 
  
24 © EAC  2023 – All rights reserved  
 Bibliography  
[1] CXC 1 -1969 , General principles of food hygiene  
 DEAS 39: 2023   
 
© EAC 2023 – All rights reserved