ICS 67.060  
 
Reference number
DRS 285: 2020
© RSB 2020
  
 RWANDA 
STANDARD  DRS
285
Second edition
2020 -mm-dd
(Reaffirmed yyyy-mm-dd)
Hygienic practice for handling, 
transportation and storage for 
groundnuts — Code of practice  
   
DRS 285: 2020  
©RSB 2020  - All rights reserved                  ii 
 In order to match with technological development and to keep continuous progress in industries, 
standards are subject to periodic review. Users shall ascertain that they are in possession of the latest 
edition  
 
 
 
 
 
 
 
 
© RSB 2020  
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized 
in any form or by any means, electronic or mechanical, including photocopying and microfilm, without  
prior written permission from R SB. 
Requests for permission to reprodu ce this document should be addressed to : 
Rwanda Standards  Board  
P.O Box 7099 Kigali -Rwanda  
KK 15 Rd, 49  
Tel. +250 788303492  
Toll Free: 3250  
E-mail: info@rsb.gov.rw  
Website: www.rsb.gov.rw  
ePortal: www.portal.rsb.gov.rw   DRS 285: 2020  
iii                ©RSB 2020 - All rights reserved  
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ....................... v 
1 Scope  ................................ ................................ ................................ ................................ ................ 1 
2 Normative references  ................................ ................................ ................................ ....................... 1 
3 Terms and definitions  ................................ ................................ ................................ ...................... 1 
4 Hygiene requirements in production/harvesting areas  ................................ ................................ ..2 
4.1 Environmental hygiene in areas from which raw materials are derived  ................................ ........ 2 
4.1.1  Unsuitable growing or harvesting areas  ................................ ................................ ......................... 2 
4.1.2  Protection from contamination by wastes  ................................ ................................ ...................... 2 
4.1.3  Irrigation control  ................................ ................................ ................................ ............................... 2 
4.1.4  Pest and disease control ................................ ................................ ................................ .................. 2 
4.2 Harvesting and production  ................................ ................................ ................................ .............. 2 
4.2.1  General ................................ ................................ ................................ ................................ .............. 2 
4.2.2  Curing  ................................ ................................ ................................ ................................ ............... 3 
4.2.3  Equipment and contai ners ................................ ................................ ................................ ............... 3 
4.2.4  Removal of obviously unfit materials  ................................ ................................ .............................. 3 
4.2.5  Protection of groundnuts (Peanuts) from contamination  ................................ ............................... 3 
4.3 Transportation  ................................ ................................ ................................ ................................ ..3 
4.3.1  Conveyances  ................................ ................................ ................................ ................................ ....3 
4.3.2  Handling procedures  ................................ ................................ ................................ ........................ 4 
4.4 Shelling plant  ................................ ................................ ................................ ................................ ....4 
4.4.1  Purchasing of farmer's stock  ................................ ................................ ................................ ........... 4 
4.4.2  Receiving and inspection  ................................ ................................ ................................ ................. 4 
4.4.3  Unloading equipment and area  ................................ ................................ ................................ ........ 4 
4.4.4  Pre-cleaning  ................................ ................................ ................................ ................................ ......5 
4.4.5  Shelling and s izing  ................................ ................................ ................................ ........................... 5 
4.4.6  Sorting  ................................ ................................ ................................ ................................ .............. 5 
4.4.7  Cleaning of special areas  ................................ ................................ ................................ ................. 5 
5 Esta blishment: design and facilities  ................................ ................................ ............................... 6 
5.1 Location  ................................ ................................ ................................ ................................ ............ 6 
5.2 Roadways and areas used by wheeled traffic  ................................ ................................ ................. 6 
5.3 Buildings and facilities  ................................ ................................ ................................ ..................... 6 
5.3.1  General ................................ ................................ ................................ ................................ .............. 6 
5.3.2  In handling areas  ................................ ................................ ................................ .............................. 6 
5.4 Sanitary facilities  ................................ ................................ ................................ .............................. 7 
5.4.1  Water supply  ................................ ................................ ................................ ................................ .....7 
5.4.2  Effluent and waste disposal  ................................ ................................ ................................ ............. 7 
5.4.3  Changing facilities and toilets  ................................ ................................ ................................ ......... 7 
5.4.4  Hand washing facilities in processing areas  ................................ ................................ .................. 8 
5.4.5  Disinfection facilities  ................................ ................................ ................................ ........................ 8 
5.5 Lighting  ................................ ................................ ................................ ................................ ............. 8 
5.6 Ventilation  ................................ ................................ ................................ ................................ ......... 8 
5.7 Equipment and uten sils ................................ ................................ ................................ ................... 8 
5.7.1  Materials  ................................ ................................ ................................ ................................ ........... 8 
5.7.2  Sanitary design, construction and installation  ................................ ................................ ............... 9 
6 Establishment: hygiene requirements ................................ ................................ ............................. 9 
6.1 Maintenance  ................................ ................................ ................................ ................................ .....9 
6.2 Cleaning and disinfection  ................................ ................................ ................................ ................ 9 
6.3 Hygiene control programme  ................................ ................................ ................................ ............ 9 DRS 285: 2020  
©RSB 2020  - All rights reserved                  iv 
 6.4 By p roducts  ................................ ................................ ................................ ................................ .... 10 
6.5 Storage and disposal of waste  ................................ ................................ ................................ ...... 10 
6.6 Exclusion of animals  ................................ ................................ ................................ ......................  10 
6.7 Pest con trol ................................ ................................ ................................ ................................ .... 10 
6.8 Storage of hazardous substances  ................................ ................................ ................................ . 10 
6.9 Personal effects and clothing  ................................ ................................ ................................ ........  11 
7 Personnel hygiene and health requirements  ................................ ................................ ................  11 
7.1 Hygiene training  ................................ ................................ ................................ .............................  11 
7.2 Medical examination  ................................ ................................ ................................ ......................  11 
7.3 Communicable diseases  ................................ ................................ ................................ ................  11 
7.4 Injuries  ................................ ................................ ................................ ................................ ............  11 
7.5 Washing of hands  ................................ ................................ ................................ ..........................  11 
7.6 Personal cleanliness  ................................ ................................ ................................ ......................  11 
7.7 Personal behaviour  ................................ ................................ ................................ ........................  12 
7.8 Gloves  ................................ ................................ ................................ ................................ .............  12 
7.9 Visitors  ................................ ................................ ................................ ................................ ...........  12 
8 Establishment: hygienic processing requirements  ................................ ................................ ...... 12 
8.1 Raw material requirements  ................................ ................................ ................................ ............  12 
8.1.1  Acceptance criteria  ................................ ................................ ................................ ........................  12 
8.1.2  Storage  ................................ ................................ ................................ ................................ ...........  12 
8.2 Inspection and sorting  ................................ ................................ ................................ ...................  13 
8.3 Preven tion of cross -contamination  ................................ ................................ ...............................  13 
8.4 Use of water ................................ ................................ ................................ ................................ .... 13 
8.5 Processing  ................................ ................................ ................................ ................................ ..... 14 
8.6 Packaging  ................................ ................................ ................................ ................................ ....... 14 
8.6.1  Lot identification  ................................ ................................ ................................ ............................  14 
8.6.2  Processing and production records ................................ ................................ ..............................  15 
8.7 Preservation of product  ................................ ................................ ................................ .................  15 
8.8 Storage and transport of end -product  ................................ ................................ ..........................  15 
8.8.1  General  ................................ ................................ ................................ ................................ ...........  15 
8.8.2  Controlled storage conditions  ................................ ................................ ................................ ....... 15 
8.9 Sampling and laboratory control procedures  ................................ ................................ ...............  16 
8.10  End-product specifications  ................................ ................................ ................................ ...........  16 
 DRS 285: 2020  
v                ©RSB 2020 - All rights reserved  
 Foreword   
Rwanda Standard s are prepared  by Technical Committees and approved by Rwanda Standards Board (RSB) 
Board  of Directors in  accordance with the procedures of RSB, in compliance with Annex 3 of the WTO/TBT 
agreement on the preparation, adoption and application of standards.  
The main task of technical committees is to prepare national standards.  Final Draft Rwanda S tandards 
adopted by Technical committ ees are ratified by me mbers of RSB Board of Director s for publication and 
gazettment as Rwanda Standards.  
DRS 285 was prepared by Technical Committee RSB/TC 003, Cereals, pulses, legumes and derived products  
This second edition cancels and replaces the first edition (RS 284: 2015), which has been technically revised.  
Committee membership  
The following organizations were represented on the Technical Committee on Cereals, pulses, legumes and 
derived products  (RSB/TC 003) in the preparation of this standard.  
Paragraph of  participants  
Rwanda  Standards Board  (RSB) – Secretariat  
 DRS 285: 2020  
1                ©RSB 2020 - All rights reserved  
 Hygienic practice for handling, transportat ion and storage for 
groundnuts — Code of practice  
1 Scope   
This Rwanda standard applies to groundnuts  (peanuts) . It contains the minimum requirements of hygiene for 
farm handling, transportation, storage, in -shell operations and commercial shelling. It covers  all types and 
forms of raw, dried groundnuts (peanuts) in -shell and shelled.  
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 refe rences, only the edition  cited applies. For undated references, 
the latest edition of the referenced document (including any amendments) applies.  
RS 184, Requirements for hazard analysis critical control points  
ISO 542, Oilseeds — Sampling  
ISO 664, Oilseed s — Reduction of laboratory sample to test sample  
3 Terms and definitions   
For the purposes of this standard, the follow ing terms and definitions apply . 
3.1 
blows(pops)  
in-shell nuts which are unusually light -weight due to extensive damage from physiological , mould, insect, or  
other causes and which can be removed, for example, by an air -separation process  
3.2 
curing  
drying of in -shell groundnuts (peanuts) to a safe moisture level  
3.3 
farmer's stock groundnuts (peanuts)  
in-shell groundnuts (peanuts) as they come from the farm, after separation from the vines by hand and/or  
mechanical means  
  
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 3.4 
safe water activity  
water activity of in -shell and shelled groundnuts (peanuts) that will prevent growth of micro -organisms normal  
to the nut processing and storage en vironment  
3.5 
water activity  
measure of free moisture in a product and is the water vapour pressure of the substance divided by t he 
vapour pressure of pure water at the same temperature.  
4 Hygiene requirements in production/harvesting areas  
4.1 Environmental hygiene in areas from which raw materials are derived  
4.1.1  Unsuitable growing or harvesting areas  
Groundnuts should not be grown or harvested where the presence of potentially harmful substances can  lead  
to an unacceptable level of such substances in the food.  
4.1.2  Protection from contamination by wastes  
Adequate precautions shall be taken to ensure that human and animal wastes are disposed of in such a  
manner as not to constitute a public health or hygiene hazard, and extreme care shall be taken to pr otect the  
produ cts from contamination with these wastes. Vine and groundnuts waste should not be permitted to  
accumulate along with the harvested groundnut, in such a manner as to promote mould growth or to att ract 
rodents or insects.  
4.1.3  Irrigation control  
Irrigation system  and water used to grow groundnut shall not constitute health hazard to the consumer  
through the consumption of the product.  
4.1.4  Pest and disease control  
Control measures involving treatment with chemical, physical or biological agents shall be approved by the  
competent authority and should only be undertaken by or under direct supervision of personnel who ha ve a 
thorough understanding of the potential hazards to health, particularly those which may arise from r esidues in  
the ground/groundnut product.  
4.2 Harvestin g and production  
4.2.1  General  
Methods and procedures associated with harvesting and production should be hygienic and such as not to 
constitute a potential health hazard or result in contamination of the product.  DRS 285: 2020  
3                ©RSB 2020 - All rights reserved  
 4.2.2  Curing  
After being dug, pods shall be exposed fo r maximum rate of drying. This may be accomplished by turning the  
vines to leave the pods uppermost where they are away from the ground and exposed to sun and wind.  
Curing should be completed as rapidly as possible to a safe water activity so as to prevent  growth of  
microorganisms, particularly moulds that produce aflatoxins. When curing by supplemental heat, exces sive 
heat shall be avoided since this impairs the general quality of the nuts, e.g. splitting of kernels after shelling.  
Close checks of moisture  content or water activity of lots of farmer's stock groundnuts should be maintained.  
4.2.3  Equipment and containers  
Equipment and containers used for harvesting and production shall be so constructed and maintained a s not  
to constitute a hazard to health. Conta iners which are re -used should be of such material and construction as  
will permit easy and thorough cleaning. They should be cleaned and maintained clean and, where neces sary,  
disinfected. Containers previously in contact with toxic materials shall not su bsequently be used for holding  
groundnuts.  
4.2.4  Removal of obviously unfit materials  
Damaged or imperfect groundnuts and lots that contain any obvious contamination with human or animal  
wastes, insect infestation, decomposition, broken shells, embedded dirt, blows, or other defects to an extent  
which render them unfit for human consumption, shall be segregated during harvesting and production to the  
fullest extent practicable. Such separated  unfit groundnuts shall be disposed of in such a place and in such a  
manner as to avoid contamination of sound nuts, water supplies, or other crops.  
4.2.5  Protection of groundnuts  (Peanuts)  from contamination  
Suitable precautions shall be taken to protect the nuts from contamination by domestic animals, rode nts, 
birds, insects, mi tes and other arthropods, or other biological agents, or with chemical or other objectionable  
substances during handling and storage. The nuts shall be moved to suitable storage, or to the proce ssing  
area for immediate processing, as soon as possible after  harvesting or drying. Where nuts are likely to  
become infested with insects, mites (and other arthropods) during or after harvesting, suitable trea tment such  
as fumigation or application of a pesticide spray shall be carried out as a preventive measure. N uts shall be  
stored in covered containers, buildings, or under covering (e.g. pyramid stacking). Fumigation or sp ray 
methods and chemicals used shall be approved by the competent authority. High humidities which are  
conducive to proliferation of mould and elaboration of aflatoxins shall be avoided in storage areas in order to  
maintain groundnuts at a safe moisture level.  
4.3 Transportation  
4.3.1  Conveyances  
4.3.1.1  Conveyances for transporting the harvested crop from the place of harvest or storage shall be  
adequate for the purpose intended and shall be of such material and construction as will permit thorough  
cleaning and treatment with pesticides and shall be so cleaned and maintained as not to constitute a  source of  
contamination to the product. In addition, bulk t ransport such as ship or rail car shall be well ventilated with dry  
air to remove moisture resulting from respiration of the groundnuts and to prevent moisture condensa tion as  
the vehicle moves from warm to cool regions or from day to night.  
  
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 4.3.1.2  Before loading, the conveyance shall be examined for cleanliness, insect infestation, dampness or  
unusual odours. If it is not fully enclosed, it shall have available a covering such as a tarpaulin to keep out the  
rain or other forms of water.  
4.3.2  Handling pro cedures  
All handling procedures should be such as to prevent the product from becoming contaminated. Extreme  care  
should be taken in transporting groundnuts with an unsafe moisture level to prevent spoilage or dete rioration.  
4.4 Shelling plant  
4.4.1  Purchasing of fa rmer's stock  
Most of the damage may have already been done to the groundnuts during growing, harvesting, curing,  
handling and storage. A buyer for a shelling plant, whether located at the plant or at an outlying c ommission  
buying point, shall monitor the q uality of ground nut lots offered to him, and with the Government advisory  
agencies assist farmers and suppliers in eliminating improper practices.  
4.4.2  Receiving and inspection  
4.4.2.1  Farmer's stock groundnuts received at the shelling plant shall be inspected  on arrival. It is 
advisable  to know the origin and history of each lot of groundnuts.  
4.4.2.2  The general appearance of the groundnuts should be observed during the process of unloading. 
If the groundnuts are wet to the touch, insect infested, insect dama ged, or contain an unusual amount of dirt,  
debris or other foreign material, they shall not be co -mingled with known good groundnuts. The vehicle which  
contains groundnuts should be set aside until a decision is made for their disposal. If possible, re move  a 
sample from each lot, separate the "loose shelled" kernels and shell the remainder for groundnuts gr ade 
observation before an acceptance decision is made. Examine all loose shelled, damaged and under -sized  
kernels for possible presence of mould. If no e xternal mould is seen, split the kernels to disclose possible  
hidden mould growth. Excessive mould or presence of mould resembling A. flavus warrants a chemical t est 
for aflatoxin or rejection of the lot.  
4.4.2.3  If the groundnuts are to be stored in a bulk warehouse or storage bin, the warehouse or bin shall 
be thoroughly cleaned of all debris and extraneous material and fumigated or otherwise treated with a 
pesticide  before use, if necessary. Groundnuts shall not be stored in a warehouse containing any  openings 
which may  permit entrance of rodents or birds or which may have leaks in the roof or walls that can allow the 
rain to  enter. The warehouse shall be checked frequently for leaks or infestation, both before and after fil ling. 
To prevent condensatio n drippage, warehouses shall be ventilated as, for example, by screening around tops 
or eaves.  
4.4.3  Unloading equipment and area  
Unloading equipment such as an unloading hopper, conveyor belt, bucket elevator, and dirt removing 
equipment shall be so designed as  to prevent accumulation of debris. Only areas which can be easily 
inspected and cleaned shall be used for processing groundnuts. A programme of periodic cleaning toge ther 
with preventive pest control measures shall be carried out. Groundnuts should be han dled so as to avoid 
cracking or tearing of hulls which may permit damage to the kernels.  DRS 285: 2020  
5                ©RSB 2020 - All rights reserved  
 4.4.4  Pre-cleaning  
The maximum possible amount of dust and dirt shall be removed from the farmer's stock groundnuts bef ore 
they enter the shelling plant. The maximum possible amount of foreign material, loose shell, loose kernels,  
stones and blows shall be removed.  
4.4.5  Shelling and sizing  
4.4.5.1  All foreign material should be removed from the shelled groundnuts (using stoners, magnets, 
sorters, etc.). The shelled groundnu ts shall be continuously inspected to determine whether the plant 
equipment is performing properly and the groundnuts are free of foreign material, damage and contami nation. 
Any equipment adjustments indicated by the inspection shall be made promptly.  
4.4.5.2 Once the shelled groundnuts are size graded, additional stoning should be done in order to 
remove small light stones, dirt balls and other foreign material which could not be removed in the f arm stock 
stoners. Special care should be taken to avoid over loading size grading equipment.  
4.4.6  Sorting  
Sorting shall be done to remove the remaining debris and defective kernels. Foreign material and def ective  
kernels (mouldy, discoloured, rancid, decayed, shrivelled, insect or otherwise damaged) shall be bag ged 
separately and tagged as unsuitable for human or animal consumption. Containers of defective groundn uts 
shall be removed as soon as practicable from the processing room. Materials which carry the danger o f 
contamination by aflatoxin, or which are contamina ted shall be destroyed in accordance with the applicable  
regulation.  
4.4.7  Cleaning of special areas  
4.4.7.1  Boots or wells of elevators, canvas conveyor belts and pulleys accumulate groundnuts and 
ground  nut material. Retained material shall be removed and thos e areas shall be cleaned and sprayed and/ 
or fumigated as necessary to prevent insect and rodent infestation. Fumigation or spray methods and 
chemicals  used should be approved by the competent authority.  
4.4.7.2  Storage and surge hoppers shall be cleaned a nd sprayed between runs.  
4.4.7.3  Every piece of machinery whether open or enclosed shall be cleaned of lodged material on a 
regular  schedule.  
4.4.7.4  The area immediately surrounding the plant shall be kept clean of all debris that might attract 
insects,  rodents or birds and subjected to an adequate pest control programme.  
4.4.7.5  Dry clean -up procedures should be utilized to avoid wet spots in which micro -organisms can  
propagate and contaminate contacted groundnuts kernels.   
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 5 Establishment: design and facili ties 
5.1 Location  
Establishments shall be located in areas which are free from objectionable odours, smoke, dust or ot her 
contaminants and are not subject to flooding.  
5.2 Roadways and areas used by wheeled traffic  
Such roadways and areas serving the establishment  which are within its boundaries or in its immediate vicinity  
shall have a hard paved surface suitable for wheeled traffic. There shall be adequate drainage and p rovision  
should be made to allow for cleaning.  
5.3 Buildings and facilities  
5.3.1  General  
5.3.1.1  Buildi ngs and facilities shall be of sound construction and maintained in good repair.  
5.3.1.2  Adequate working space shall be provided to allow for satisfactory performance of all operations.  
5.3.1.3  The design shall be such as to permit easy and adequate clean ing and to facilitate proper  
supervision of food hygiene.  
5.3.1.4  The buildings and facilities shall be designed to prevent the entrance and harbouring of pests and  
should minimize  to the minimum possible the entry of environmental contaminants such as smoke, dust, etc.  
5.3.1.5  Buildings and facilities shall be designed to provide separation, by partition, location or other 
effective  means, between those operations which may cause cross -contamination.  
5.3.1.6  Buildings and facilities shall be designed to facilitate hygienic operations by means of a regulated  
flow in the process from the arrival of the raw material at the premises to the finished product, an d should  
provide for appro priate temperature conditions for the process and the product.  
5.3.2  In handling areas  
5.3.2.1  Floors shall be of water -proof, non -absorbent, washable, non -slip and non -toxic materials, without  
crevices, and shall be easy to clean and disinfect. Where appropriat e, floors should slope sufficiently for  
liquids to drain to trapped outlets.  
5.3.2.2  Walls, where appropriate, should be of water -proof, non -absorbent, washable and non -toxic 
material  and should be light coloured. Up to a height appropriate for the operati on they should be smooth and 
without  crevices, and should be easy to clean and disinfect. Where appropriate, angles between walls, 
between walls  and floors and between walls and ceilings should be sealed and curved to facilitate cleaning.  
5.3.2.3  Ceilings shall be so designed, constructed and finished as to prevent the accumulation of dirt and  
minimize condensation, mould development and flaking, and should be easy to clean   DRS 285: 2020  
7                ©RSB 2020 - All rights reserved  
 5.3.2.4  Windows and other openings should be so constructed as to avoid accumulatio n of dirt and those  
which open shall be fitted with screens. Screens shall be easily movable for cleaning and kept in go od repair.  
Internal window sills, if present, should be sloped to prevent use as shelves.  
5.3.2.5  Doors shall have smooth, non -absorbent  surfaces and, where appropriate they should be self -
closing  and close fitting.  
5.3.2.6  Stairs, lift cages and auxiliary structures such as platforms, ladders and chutes shall be so 
situated  and constructed as not to cause contamination to ground/groundnut  product.  
5.3.2.7  All overhead structures and fittings shall be installed in such a manner as to avoid contamination  
directly or indirectly of ground/groundnut product and raw materials by condensation and drip, and s hall not  
hamper cleaning operations. Th ey should be insulated, where appropriate, and be so designed and finished  
as to prevent the accumulation of dirt and to minimize condensation, mould development and flaking. They  
shall be easy to clean.  
5.3.2.8  Living quarters, toilets and areas where ani mals are kept shall be completely separated from and  
should not open directly on to ground/ground product handling areas.  
5.3.2.9  Where appropriate, establishments should be so designed that access can be controlled.  
5.3.2.10  The use of material which cann ot be adequately cleaned and disinfected, such as wood should 
be avoided unless its use would clearly not be a source of contamination.  
5.4 Sanitary facilities  
5.4.1  Water supply  
5.4.1.1  An adequate supply of potable water with appropriate facilities for its storage , distribution and  
temperature control, should be available whenever necessary to ensure the safety and suitability of  
groundnut/groundnut product.  
5.4.1.2  Non-potable water (for use in, for example, fire control, steam production, refrigeration and other  
similar purposes where it would not contaminate groundnut/groundnut products), shall have a separate  
system. Non -potable water systems shall be identified and shall not connect with, or allow reflux into, potable  
water systems.  
5.4.2  Effluent and waste disposal  
Establishments shall have an efficient effluent and waste disposal system which shall at all times b e 
maintained in good order and repair. All effluent lines (including sewer systems) should be large en ough to  
carry peak loads and shall be so constructed a s to avoid contamination of potable water supplies.  
5.4.3  Changing facilities and toilets  
Adequate, suitable and conveniently located changing facilities and toilets shall be provided in all  
establishments. Toilets should be so designed as to ensure hygienic removal of waste matter. These areas  
should be well lit, ventilated and, where appropriate, heated and shall not open directly on to  
groundnut/groundnut products handling areas. Hand washing facilities, suitable hand -cleaning preparation   
©RSB 2020  - All rights reserved                  8 
 and suitable hygie nic means of drying hands shall be provided for adjacent to toilets. Where hot and cold  
water are available mixing taps should be provided. Where paper towels are used, a sufficient number  of 
dispensers and receptacles should be provided near to each washi ng facility. Taps of a non -hand operable  
type are desirable. Notices should be posted directing personnel to wash their hands after using the  toilet.  
5.4.4  Hand washing facilities in processing areas  
Adequate and conveniently located facilities for hand washing and drying should be provided wherever the  
process demands. Where appropriate, facilities for hand disinfection should also be provided. Warm o r hot  
and cold water and a suitable hand -cleaning preparation should be provided. Where hot and cold water are  
available mixing taps should be provided. There should be suitable hygienic means of drying hands. Whe re 
paper towels are used, a sufficient number of dispensers and receptacles should be provided adjacent  to each  
washing facility. Taps of a non -hand operabl e type are desirable. The facilities should be furnished with  
properly trapped waste pipes leading to drains.  
5.4.5  Disinfection facilities  
Where appropriate, adequate facilities for cleaning and disinfection of working implements and equip ment  
shall be provided . These facilities shall be constructed of corrosion -resistant materials capable of being easily  
cleaned, and should be fitted with suitable means of supplying hot and cold water in sufficient quan tities.  
5.5 Lighting  
Adequate natural or artificial lighting shall be provided throughout the establishment. Lighting shall not be such  
that the resulting colour is misleading. The intensity should be adequate to the nature of the opera tion. 
Lighting fixtures should, where appropriate be protected to ensure that gro undnut/groundnut products are not  
contaminated by breakages.  
5.6 Ventilation  
Adequate ventilation shall be provided to prevent excessive heat, steam condensation and dust and to  
remove contaminated air. The direction of the air flow shall never be from a dirty  area to a clean area.  
Ventilation openings should be provided with a screen or other protecting enclosure of non -corrodible  
material. Screens shall be easily removable for cleaning.  
5.7 Equipment and utensils  
5.7.1  Materials  
All equipment and utensils used in groun dnut/groundnut products handling areas and which may contact  
groundnut/groundnut products shall be made of material which does not transmit toxic substances, odo ur or  
taste, is non -absorbent, is resistant to corrosion and is capable of withstanding repeate d cleaning and  
disinfection. Surfaces should be smooth and free from pits and crevices. The use of wood and other m aterials  
which cannot be adequately cleaned and disinfected should be avoided except when their use would cle arly 
not be a source of contamin ation.  DRS 285: 2020  
9                ©RSB 2020 - All rights reserved  
 5.7.2  Sanitary design, construction and installation  
5.7.2.1  All equipment and utensils shall be so designed and constructed as to prevent hygienic hazards and  
permit easy and thorough cleaning and disinfection and, where practicable, be visible for inspection.  
Stationary equipment shall be installed in such a manner as to permit easy access and thorough clean ing. 
5.7.2.2  Containers for inedible material and waste shall be leak -proof, constructed of metal or other suitable  
impervious material which sh all be easy to clean or disposable and able to be closed securely.  
5.7.2.3  Equipment and utensils used for inedible materials or waste shall be so identified and shall not be  
used for edible products.  
5.7.2.4  All refrigerated spaces shall be equipped with temperature measurement or recording devices.  
6 Establishment: hygiene requirements  
6.1 Maintenance  
The buildings, equipment, utensils and all other physical facilities of the establishment, including  drains, shall  
be maintained in good repair and in an orderly condition. As far as practicable, rooms should be kept free from  
steam, vapour and surplus water.  
6.2 Cleaning and disinfection  
6.2.1  To prevent contamination of groundnut/groundnut products, all equipment and utensils shall be  
cleaned as frequently as necessa ry and disinfected whenever circumstances demand.  
6.2.2  Adequate precautions shall be taken to prevent groundnut/groundnut products from being  
contaminated during cleaning or disinfection of rooms, equipment or utensils by water and detergents  or by  
disinf ectants and their solutions. Detergents and disinfectants shall be suitable for the purpose intended  and 
shall be acceptable to the competent authority. Any residues of these agents on a surface which may come in  
contact with groundnut/groundnut products s hall be removed by thorough rinsing with water, before the area  
or equipment is again used for handling groundnut/groundnut products.  
6.2.3  Either immediately after cessation of work for the day or at such other times as may be appropriate,  
floors, including drains, auxiliary structures and walls of groundnut/groundnut products handling areas shou ld 
be thoroughly cleaned.  
6.2.4  Changing facilities and toilets shall be kept clean at all times.  
6.2.5  Roadways and yards in the immediate vicinity of and serving the premises should be kept clean.  
6.3 Hygiene control programme  
A permanent cleaning and disinfection schedule shall be drawn up for each establishment to ensure th at all  
areas are appropriately cleaned and that critical areas, equipment and material are designated for special  
attention. A single individual who should preferably be a permanent member of the staff of the estab lishment  
and whose duties should be independent of production shall be appointed to be responsible for the   
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 cleanliness of the est ablishment. He shall have a thorough understanding of the significance of contamination  
and the hazards involved. All cleaning personnel shall be well -trained in cleaning techniques.  
6.4 By products  
By-products shall be stored in such a manner as to avoid cont amination of groundnut/groundnut products.  
They shall be removed from the working areas as often as necessary and at least daily.  
6.5 Storage and disposal of waste  
Waste material shall be handled in such a manner as to avoid contamination of groundnut/groundnut products  
or potable water. Care should be taken to prevent access to waste by pests. Waste shall be removed f rom the  
groundnut/groundnut products handling and other working areas as often as necessary and at least dai ly. 
Immediately aft er disposal of the waste, receptacles used for storage and any equipment which has come into  
contact with the waste shall be cleaned and disinfected.  
6.6 Exclusion of animals  
Animals that are uncontrolled or that could be a hazard to health shall be excluded f rom establishments.  
6.7 Pest control  
6.7.1  There shall be an effective and continuous programme for the control of pests. Establishments and  
surrounding areas shall be regularly examined for evidence of infestation.  
6.7.2  Should pests gain entrance to the esta blishment, eradication measures shall be instituted. Control  
measures involving treatment with chemical, physical or biological agents shall only be undertaken b y or 
under direct supervision of personnel who have a thorough understanding of the potential h azards to health  
resulting from the use of these agents, including those hazards which may arise from residues retain ed in the  
product and shall be approved by the competent authority.  
6.7.3  Pesticides should only be used if other precautionary measures cannot be used effectively. Before  
pesticides are applied, care shall be taken to safeguard all groundnut/groundnut products, equipment  and  
utensils from contamination. After application, contaminated equipment and utensils shall be thoroug hly 
cleaned to r emove residues prior to being used again.  
6.8 Storage of hazardous substances  
6.8.1  Pesticides or other substances which may represent a hazard to health shall be suitably labelled wit h 
a warning about their toxicity and use. They should be stored in locked ro oms or cabinets and the room shall  
be used only for that purpose and dispensed and handled only by authorized and properly trained pers onnel  
or by persons under strict supervision of trained personnel. Extreme care shall be taken to avoid  
contaminating gro undnut/groundnut products.  
6.8.2  Except when necessary for hygienic or processing purposes, no substance which could contaminate  
groundnut/groundnut products shall be used or stored in groundnut/groundnut products handling areas . DRS 285: 2020  
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 6.9 Personal effects and cloth ing 
Personal effects and clothing shall not be deposited in groundnut/groundnut products handling areas.  
7 Personnel hygiene and health requirements  
7.1 Hygiene training  
Managers of establishments should arrange for adequate and continuing training of all food h andlers in  
hygienic handling of food and in personal hygiene so that they understand the precautions necessary to 
prevent contamination of food. Instruction should include  relevant parts of this standard.  
7.2 Medical examination  
Persons who come into contact w ith food in the course of their work shall have a medical examination prior to  
their employment if the competent authority, acting on medical advice, considers that this is necess ary, either  
because of epidemiological considerations, the nature of the food  prepared in a particular establishment or the  
medical history of the prospective food handler. Medical examination of a food handler shall be carr ied out at  
other times when clinically or epidemiologically indicated.  
7.3 Communicable diseases  
The management shall take care to ensure that no person, while known or suspected to be suffering from, or  
to be a carrier of a disease likely to be transmitted through food or while afflicted with infected wounds, skin  
infections, sores or with diarrhoea, is permitted t o work in any food handling area in any capacity in which  
there is any likelihood of such a person directly or indirectly contaminating food with pathogenic 
microorganisms.  Any person so affected shall immediately report to the management.  
7.4 Injuries  
Any per son who has a cut or wound shall not continue to handle food or food contact surfaces until the inju ry 
is completely protected by a waterproof covering which is firmly secured, and which is conspicuous i n colour.  
Adequate first -aid facilities should be pro vided for this purpose.  
7.5 Washing of hands  
Every person, while on duty in a food handling area shall wash his hands frequently and thoroughly w ith a 
suitable hand -cleaning preparation under running potable water which shall comply with RS EAS 12. Hands  
shall always be washed before commencing work, immediately after using the toilet, after handling  
contaminated material and whenever else necessary. After handling any material which might be capabl e of 
transmitting disease, hands shall be washed and disinfecte d immediately. Notices requiring hand -washing  
should be displayed. There shall be adequate supervision to ensure compliance with this requirement.  
7.6 Personal cleanliness  
Every person engaged in a food handling area shall maintain a high degree of personal cl eanliness while on  
duty, and should at all times while so engaged wear suitable protective clothing including head cove ring and  
footwear, all of which articles should be cleanable unless designed to be disposed of and shall be m aintained   
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 in a clean conditi on consistent with the nature of the work in which the person is engaged. Aprons and similar  
items shall not be washed on the floor. During periods where food is manipulated by hand, any jewell ery that  
cannot be adequately disinfected shall be removed from  the hands. Personnel shall not wear any insecure  
jewellery when engaged in food handling.  
7.7 Personal behaviour  
Any behaviour which could result in contamination of food, such as eating, use of tobacco, chewing ( e.g. gum,  
sticks, betel nuts, etc.) or unhygienic practices such as spitting, shall be prohibited in food handling areas.  
7.8 Gloves  
Gloves, if used in the handling of groundnut/groundnut products, shall be maintained in a sound, cle an and  
sanitary condition. The wearing of gloves does not exempt t he operator from having thoroughly washed  hands  
7.9 Visitors  
Precautions shall be taken to prevent visitors to groundnut/groundnut products handling areas from  
contaminating groundnut/groundnut products. These shall include the use of protective clothing. Visi tors shall  
observe the provisions recommended in 6.9, 7.3, 7.4 and 7.7  
8 Establishment: hygienic processing requirements  
8.1 Raw material requirements  
8.1.1  Acceptance criteria  
8.1.1.1  Groundnuts shall not be accepted by the plant if known to contain decomposed, toxic, or 
extraneous  substances which cannot be reduced to acceptable levels by normal plant procedures, sorting or 
preparation.  
8.1.1.2  Special precautions shall be taken to reject nuts showing signs of insect damage or mould growth  
because of the danger of their containing mycotoxins such as aflatoxins. Aflatoxin test results shall be known  
before allowing lots of raw groundnuts to be processed.  
8.1.1.3  Any lot of raw groundnuts with an unacceptable level of aflatoxins, which cannot be reduced to  
permitte d levels by the available sorting equipment, shall not be accepted.  
8.1.2  Storage  
8.1.2.1  Raw materials stored on the plant premises shall be maintained under conditions that protect 
against  contamination and infestation and minimize deterioration.  
8.1.2.2  The w arehouse should be of sound construction, in good repair and built and equipped so that it 
can provide suitable storage and adequate protection for groundnuts. All break, or openings in the walls , 
floors,  around the windows and eaves or roof shall have bee n repaired. Screens should be used only in those 
areas  of the building where moisture entry from precipitation cannot occur.  DRS 285: 2020  
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 8.1.2.3  The building shall have sufficient ventilation to prevent accumulation of moisture where it can  
condense and wet the ground nuts. Provision shall be made in existing storages or at the design stage in new  
storages for gas tightness to permit in situ fumigation of peanuts.  
8.1.2.4  Area with new concrete floors or walls should not be used for storage until it is absolutely certai n 
that the new concrete is well -cured and free of excess water. If used, it is safest to use an approved plastic 
cover  spread over the entire new concrete floor as a moisture barrier prior to use for groundnuts. However , 
other  means of protecting the groun dnuts against moisture from "sweating" of concrete can be used, such as  
stacking of containers on pallets.  
8.1.2.5  Products which affect the storage life, quality or flavour of groundnuts shall not be stored in the 
same  room or compartment as groundnuts.  
8.2 Inspection and sorting  
8.2.1  Prior to introduction into the processing line, or at a convenient point within it, raw materials sh all be  
inspected, sorted or culled as required to remove unfit materials such as mouldy, discoloured, shriv elled,  
insect damaged  or otherwise damaged groundnuts.  
8.2.2  To remove mould -contaminated nuts effectively, sorting should be performed before and after  
blanching and roasting. Where splitting is part of the processing operation, nuts that resist splitt ing shall be  
removed. Th e effectiveness of sorting techniques shall be checked by regular aflatoxin analyses of the sorted  
groundnuts stream or of the finished product, or both.  
8.2.3  Rejected groundnuts from the sorting procedure (pickouts) shall be destroyed or segregated from  
edible products. If they are to be used for crushing, they shall be separately bagged and tagged as unsuitable  
for direct human or animal consumption in their present state.  
8.3 Prevention of cross -contamination  
8.3.1  Effective measures shall be taken to preve nt contamination of food material by direct or indirect  
contact with material.  
8.3.2  Persons handling raw materials or semi -processed products capable of contaminating the end  
product  shall not come into contact with any end -product unless and until they discard all protective clothing  
worn during the handling of raw materials or semi -processed products and they have changed into clean  
protective clothing.  
8.3.3  If there is a likelihood of contamination, hands shall be washed thoroughly between handling  products 
at different stages of processing.  
8.3.4  All equipment which has been in contact with raw materials or contaminated material shall be  
thoroughly cleaned and disinfected prior to being used for contact with end -products.  
8.4 Use of water  
8.4.1  As a gener al principle only potable water as defined in RS EAS 12 shall be used in  
groundnut/groundnut products handling.   
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 8.4.2  Non-potable water may be used with the acceptance of food safety manager for steam production,  
refrigeration, fire control and other similar purposes not connected with food. However, non -potable water  
may, with specific acceptance by food safety manager, be used in certain food handling areas provide d this  
does not constitute a hazard to health.  
8.4.3  Water re -circulated for re -use wit hin an establishment should be treated and maintained in a  condition 
so that no health hazard can result from its use. The treatment process shall be kept under constant  
surveillance. Alternatively, re -circulated water which has received no further treatme nt may be used in  
conditions where its use would not constitute a health hazard and not contaminate either the raw mat erial or  
the end -product.  
8.4.4  Re-circulated water shall have a separate distribution system which can be readily identified. The  
accepta nce of food safety manager should be required for any treatment process and for the use of 
recirculated  water in any food process.  
8.5 Processing  
8.5.1  Processing shall be supervised by technically competent personnel.  
8.5.2  All steps in the production process , including packaging, should be performed without unnecessary  
delay and under conditions which can prevent the possibility of contamination, deterioration, or the  
development of pathogenic and spoilage microorganisms.  
8.5.3  Rough treatment of containers s hall be avoided to prevent the possibility of contamination of the  
processed product.  
8.5.4  Methods of preservation and necessary controls should be such as to protect against contamination  
or development of a public health hazard and against deterioration  within the limits of good commercial  
practice.  
8.6 Packaging  
8.6.1  All packaging material shall be stored in a clean and sanitary manner. The material shall be  
appropriate for the product to be packed and for the expected conditions of storage and shall not transmit to  
the product objectionable substances beyond the limits acceptable to the standards. The packaging ma terial  
shall be sound and provide appropriate protection from contamination.  
8.6.2  Product containers shall not have been used for any purpose w hich may lead to contamination of the  
product. Where practicable containers should be inspected immediately before use to ensure that they  are in  
a satisfactory condition and where necessary cleaned and/or disinfected; when washed they shall be w ell 
draine d before filling. Only packaging material required for immediate use should be kept in the packing o r 
filling area.  
8.6.3  Packing should be done under conditions that preclude the introduction of contamination into the  
product.  
8.6.1  Lot identification  
Each cont ainer shall be permanently marked in code or in clear to identify the producing factory and the lot.  A 
lot is a quantity of food produced under identical conditions, all packages of which shall bear a lo t number that DRS 285: 2020  
15                ©RSB 2020 - All rights reserved  
 identifies  the production during a part icular time interval, and usually from a particular "line" or other critical  
processing unit.  
8.6.2  Processing and production records  
Permanent, legible and dated records of pertinent processing and production details should be kept  
concerning each lot. These re cords shall be retained for a period that exceeds the shelf life of the product, but  
unless a specific need exists they need not be kept for more than two years. Records shall also be k ept of the  
initial distribution by lot.  
8.7 Preservation of product  
In-shell nuts or shelled nuts (nut meats) shall be stored at a safe moisture level. Finished products may b e 
treated with antioxidants at levels approved by the Codex Alimentarius Commission and packed in gas tight 
containers under nitrogen or vacuum to protect q uality and retard possible mould growth.  
8.8 Storage and transport of end -product  
8.8.1  General  
Groundnuts shall be stored and transported under such conditions as to maintain the integrity of the  container  
and the product within it. Carriers shall be clean, dry, weatherproof, free from infestation and sealed to prevent  
water, rodents or insects from reaching the peanuts. Groundnuts shall be loaded, held and unloaded i n a 
manner that protects from damage or water. Well insulated carriers or refrigerated vehicles ar e recommended  
for transport when climatic conditions indicate such a need. Extreme care shall be taken to prevent  
condensation when unloading groundnuts from cold storage or from a refrigerated vehicle. In warm, hu mid 
weather, the groundnuts should be allo wed to reach ambient temperature before exposure to external  
conditions. Groundnuts that have been spilled are vulnerable to contamination and should not be used  for 
edible products.  All products shall be stored in clean, dry buildings, protected from inse cts, mites and other 
arthropods,  rodents, birds, or other vermin, chemical or microbiological contaminants, debris and dust.  
8.8.2  Controlled storage conditions  
8.8.2.1  Control of mould growth  
8.8.2.1.1  An environment with a relative humidity between 55 % and 65 % should be maintained to protect  
quality and prevent mould growth. No groundnuts should be stored closer than 1 m from wall.  
8.8.1.1.2  An active programme should be maintained to detect and control hazards from damp pallets,  
damp floors and walls, overhead moisture during storage, condensation, wet unloading and loading out  
condition, all conducive to moisture pick -up and mould. Growth of toxigenic moulds may be prevented by  
packing nut products that have been dried to a "safe water activity" or by storing a t a temperature sufficiently  
low to prevent mould growth. Exposed nut products in storage may be maintained at or dried to a "saf e water  
activity" by control of the relative humidity of the circulating air. Those who use refrigerated sto rage should be  
awar e that the water activity of nuts increases with increased temperature; this fact should be taken in to 
account when changing storage temperatures. If the storage temperature of groundnuts is changed, e.g ., cold  
groundnuts transferred to an area of high hum idity or vice versa, care should be taken to see that moisture  
does not condense on the groundnuts.   
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 8.8.2.2  Control of infestation by insects, mites and other arthropods  
8.8.2.2.1  Groundnuts should be stored in such a manner that infestation can be controlled by s uch 
methods as anaerobic or refrigerated storage or fumigation prior to storage.  
8.8.2.2.2  Stored groundnuts shall be inspected regularly and, if infested, fumigated by appropriate  
methods. If necessary,  they can be removed for fumigation. In this case the storage areas shall be separately  
cleaned and disinfected.  
8.9 Sampling and laboratory control procedures  
8.9.1  In addition to any control by the competent authority, it is desirable that each plant should have its  
own or contracted laboratory control of the hygienic quality of the nut products processed and of th e pest  
control procedures. The amount and type of such control should vary with the different nut products as well as  
the needs of management. Such  control should provide for rejection of all nuts that are unfit for human  
consumption and monitoring of the quality of the finished products.  
8.9.2  Where appropriate, representative samples of the production should be taken to assess the safety  
and qualit y on the product and shall be done in accordance with ISO 542 and ISO 664.  
8.9.3  Laboratory procedures used shall follow recognized or standard methods in order that the results  may 
be readily interpreted.  
8.10 End-product specifications  
8.10.1  To the extent po ssible in good manufacturing practice the products shall be free from objectionable  
matter and shall not contain any substance in amounts which may represent a hazard to health.  
8.10.2  When tested by appropriate methods of sampling and examination, and in additions to the specific  
product standard requirements, the products shall:  
a) be free from pathogenic micro -organisms in amounts which may represent a hazard to health; and  
b) not contain any substances originating from micro -organisms, particularly aflatoxin,  in amounts which  
exceed the tolerances or criteria established by the relevant regulation.  
8.10.3  The products shall comply with the provisions for food additives and contaminants laid down in  Codex 
Commodity Standards and with maximum levels for pesticide residues recommended by the Codex  
Alimentarius Commission.  
 
  DRS 285: 2020  
17                ©RSB 2020 - All rights reserved  
 Bibliography  
[1] RS 285: 2015 Hygienic practice for handling, transportation and storage for groundnuts — Code of 
practice , First edition  DRS 285: 2020  
 
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