Reference number  
DRS 81: 20 23 
© RSB 2023 
 
 
 RWANDA 
STANDARD  DRS  
81 
 
Third  edition  
2023-0x-0x 
 
Processed meat products  — Code of 
hygienic practice  
  DRS 81: 20 23 
©RSB 20 23 - 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 2023 
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 reproduce this document should be addressed to : 
Rwanda Standards  Board  
P.O Box 7099 Kigali -Rwanda  
Tel. +250 788303492  
Toll Free: 3250  
E-mail: info@rsb.gov.rw  
Website: www.rsb.gov.rw  
ePortal: www.portal.rsb.gov.rw  DRS 81: 20 23 
iii                ©RSB 20 23 - All rights reserved  
 Contents  Page 
1 Scope  ................................ ................................ ................................ ................................ .............  1 
2 Normative references  ................................ ................................ ................................ ...................  1 
3 Terms and definitions  ................................ ................................ ................................ ..................  1 
4 Ingredient requirements  ................................ ................................ ................................ ..............  3 
5 Establishment: registration, design and facilities  ................................ ................................ .... 4 
5.1 Registration and location  ................................ ................................ ................................ ............  4 
5.2 Buildings design  ................................ ................................ ................................ ...........................  4 
5.3 Sanitary facilities  ................................ ................................ ................................ ..........................  5 
5.4 Lighting  ................................ ................................ ................................ ................................ .........  7 
5.5 Ventilation  ................................ ................................ ................................ ................................ ..... 7 
5.6 Equipment and utensils  ................................ ................................ ................................ ...............  7 
6 Establishment: Hygiene requirements  ................................ ................................ .......................  8 
6.1 Maintenance  ................................ ................................ ................................ ................................ .. 8 
6.2 Cleaning and disinfection  ................................ ................................ ................................ ............  8 
6.3 Hygiene control programme  ................................ ................................ ................................ ....... 8 
6.4 Storage and disposal of waste  ................................ ................................ ................................ .... 8 
6.5 Exclusion of domestic animals  ................................ ................................ ................................ ... 8 
6.6 Pest control  ................................ ................................ ................................ ................................ ... 9 
7 Handling and storage of hazardous substances  ................................ ................................ ...... 9 
8 Personnel hygienic requirements  ................................ ................................ ...............................  9 
8.1 Hygiene training  ................................ ................................ ................................ ...........................  9 
8.2 Medical examination  ................................ ................................ ................................ ....................  9 
8.3 Communicable diseases  ................................ ................................ ................................ ...........  10 
8.4 Injuries  ................................ ................................ ................................ ................................ .........  10 
8.5 Washing of hands  ................................ ................................ ................................ .......................  10 
8.6 Personal cleanliness  ................................ ................................ ................................ ..................  10 
8.7 Personal behaviour  ................................ ................................ ................................ ....................  11 
8.8 Gloves  ................................ ................................ ................................ ................................ ..........  11 
8.9 Visitors  ................................ ................................ ................................ ................................ ........  11 
8.10  Supervision  ................................ ................................ ................................ ................................ . 11 
9 Hygienic processing requirements  ................................ ................................ ..........................  11 
9.1 Prevention of cross -contamination  ................................ ................................ ..........................  11 
9.2 Use of water  ................................ ................................ ................................ ................................  12 
9.3 Handling and processing hygienic requirements  ................................ ................................ ... 12 
9.4 Sampling and laboratory control procedure  ................................ ................................ ...........  15 
9.5 End product requirements  ................................ ................................ ................................ ........  16 
 DRS 81: 20 23 
©RSB 20 23 - All rights reserved                  iv 
 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 81 was prepared by Technical Committee RSB/TC 005, Meat and meat products.  
In the preparation of this standard, reference was made to the following standard : 
1) ES 1114, Code of hygienic practice for processed meat products  
The assistance de rived from the above source is hereby acknowledged with thanks.  
This third edition cancels and replaces the second  edition (RS  81: 2018), which has been technically revised.  
Committee membership  
The following organizations were represented on the Technical Committee on Meat and meat products (RSB/TC 
005) in the preparation of this standard.  
Rwanda Food and Drugs Authority  (RFDA) 
Rugari Meat Processing Ltd  
Res Populi Ltd  
Rwanda Inspectorate,Competition and Consumer Protection Authority (RICA)  
Umurage interprise Ltd  
Zamura Feeds Ltd  
City of Kigali  
Rwanda Institute for Conservation Agriculture  
Kigali Marriott Hotel  
 National Industrial Research and Development Agency (NIRDA)  DRS 81: 20 23 
v                ©RSB 20 23 - All rights reserved  
 National Agricultural Export Development Board (NAEB)  
Rwanda  Standards Board  (RSB) – Secretariat  
  DRS 81: 20 23 
1                ©RSB 20 23 - All rights reserved  
 Processed meat products  — Code of hygienic practice  
1 Scope  
This draft Rwanda Standard covers the minimum requirements of hygienic  practices at reception , handling, 
processing, packaging , stor age and transportation of quality and safe processed meat products  
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 references, only the edition  cited applies. For undated references, the 
latest edition of the referenced document (including any amendments) applies.  
RS 185, Code of Hygienic  practice for meat  
RS CXC  1, General principles of food hygiene  — Code of practice  
RS EAS 12, Potable water — Specification  
RS EAS 38 , General requirements of labelling of pre -packaged foods  
3 Terms and definitions  
For the purposes of this standard, the follow ing terms and definitions apply.  
3.1 
abattoir  
any establishment where specified animals are slaughtered and dressed  for human consumption and  that is 
approved, registered and/or listed by the competent authority for such purposes.  
3.2  
cleaning  
removal of soil, food residues, dirt, grease or other objectionable matter  
3.3 
contamination  
introduction or occurrence of a contaminant in food or food environment  DRS 81: 20 23 
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 3.4 
contaminant  
any biological or  chemical agent, foreign matter, or other substance not intentionally added to food that may 
compromise food safet y or suitability  
3.5 
controlling authority  
official authority charged by the government with the control of hygiene including inspection of meat and meat 
products  
3.6  
competent authority  
official authority charged by the government with the control of meat hygiene, including setting and enforcing 
regulatory meat hygiene requirements  
3.7  
disinfection  
reduction, of number of microorganisms to a level that will not lead to harmful contamination of meat and meat 
products by applying hygienically satisfactory chemical agents and/or physical methods, without adversely 
affecting the food  
3.8  
establishment  
building or area used for performing meat hygiene activities that is approved, registered and/or listed by the 
compet ent authority for such purposes  
3.9  
hermetically sealed  container  
 containe r which is  designed and intended to protect the content against the entry of microorganisms during 
and after heat processing  
3.10 
ingredient  
any substance including food additives used in the manufacture or preparation of a meat product  DRS 81: 20 23 
3                ©RSB 20 23 - All rights reserved  
 3.11  
lot 
definite  quantity of a commodity produced under essentially the same conditions  
3.12 
meat 
all parts of an animal that are intended for, or have been judged as safe and suitable for  human consumption  
3.13  
meat product  
product intended for human consumption containing meat from animals  
3.14  
processed  
includes all methods of manufacture and preservation but does not include pre -packaged fresh, chilled or frozen 
meat  
3.15 
protective clothing  
special garments intended to prevent the contamination of meat and/or meat products and used as outer -wear 
by persons in an establishment and includes head coverings, face masks, footwear and gloves  
4 Raw materials and i ngredient s 
4.1 All meat used in the manufacture of meat products shall have been produced in compliance with the 
provisions of RS 185.  
4.2 All othe r raw materials and ingredients;  whether of animal, vegetable or other origin ; shall be fit for human 
consumption, and if applicable shall have been produced in compliance with RS CAC/RCP 1.  
4.3 No meat, or other ingredient which has undergone deterioration or any other process of decomposition 
or which has been contaminated with foreign matter, making it unfit for human consumption shall be used for 
the processing and manufacture of meat product s. Where  there is doubt , laboratory tests shall be made of the 
ingredients prior to their being moved into the production area of the establishment.  
4.4 Although passed for human consumption by an inspector, the meat may have undergone such changes, 
e.g. during transportation, that in the establishment producing products it is found no longer fit for human 
consumption. Such meat may be used for other purpo ses than human consumption or be destroyed. In cases 
where only superficial contamination has taken place, trimming of the contaminated part may suffice. The 
decision whether or not the meat is still fit for human consumption may be guided by microbiol ogical, chemical 
or physical analysis relative to the changes observed or suspected.  DRS 81: 20 23 
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 4.5 Raw materials and ingredient s stored on the premises of the establishment shall be maintained under 
conditions that will prevent spoilage, protect against contamination and minimize damage . 
5 Establishment: registration, design and facilities  
5.1 Registration and location  
5.1.1  Establishments shall be approved and registered by the Competent Authority . 
5.1.2  Establishments shall be located in areas not subject to regular and frequent flooding and free from 
objectionable odours, smoke, dust and other contaminants.  
5.1.3 Establishments  shall have access to the road and not be near farming facilities and residential areas.  
 
5.2 Buildings design  
5.2.1  Establishments shall provide adequate working space for the satisfactory performance of all operations.  
5.2.2  The construction such as that of chilling room, freezing room, freezer store or freezer shall be sound 
and ensure adequate ventilation, good natural or artificial lighting and easy cleaning, all construction materials 
shall be such that they do not transmit any undesirable substances to the meat or meat products.  
5.2.3  The establishment shall be laid out and equipped so as to facilitate proper supervision of meat hygiene 
including performance of inspection and control.  
5.2.4  The establishment shall be of such construction as to protect against the entrance and harbouring of 
insects, birds, rodents or other vermin, as well as the entry of environmental contaminants such as smoke, dust, 
etc. 
5.2.5  Buildings and facilities shall be designed to provide separation, by partition, location or other effective 
mean, between those operations which may be used to avoid cross -contamination.  
5.2.6  Establishments shall be laid o ut and equipped so as to ensure  that meat and meat products do not 
come into contact with floors, walls or other fixed structure, except those which are specifically designed for 
contact with meat.  
5.2.7 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 a nd provision shall be made to allow for cleaning. Where appropriate, 
establishments shall be so designed that access can be controlled.  
5.2.8 In rooms where work on meat and meat  product s is undertaken , the following shall be in place:  DRS 81: 20 23 
5                ©RSB 20 23 - All rights reserved  
 a) floors shall be of water -proof , washable and non -slip materials, without crevices, and shall be easy to clean 
and disinfect. Where appropriate, floors shall slope sufficiently for liquids to drain to trapped outlets 
including grates ; 
b) walls shall be of water -proof , non -absorbent and washable materials and shall be light -coloured. Up to a 
height appropriate for the operation they shall be smooth and without crevices, and shall be easy to clean  
and disinfect. Where appropriate, angles between walls and floors shall be sealed and coved, and angles 
between walls and walls, and ceilings and walls, shall be sealed to facilitate cleaning ; 
c) ceilings shall be so designed, constructed and finished as to prevent the accumulation of dirt and minimize 
condensation, mould development and flaking, and shall be easy to clean ; 
d) windows and other openings shall be so constructed as to avoid accumulation of dirt and those which open 
shall be fitted with insect -proof screens. Screens shall be easily movable for cleaning and kept in good 
repair. Internal windowsills, if present, shall  be sloped to prevent use as shelves ; 
e) doors shall have smooth, non -absorbent surfaces and, where possible , be self -closing and close fitting ; 
f) stairs lift cages and auxiliary structures such as platforms, ladders and chutes, shall be so situated and 
constructed as not to cause contamination to meat. They shall be capable of being effectively cleaned. 
Chutes shall be constructed with inspection and  cleaning hatches ; 
g) the use of construction materials which cannot be adequately cleaned and disinfected, such as wood, shall 
be avoided unless its use would clearly not be a source of contamination ; and  
h) office accommodation shall be provided for the use of the inspection service.  
5.3 Sanitary facilities  
5.3.1  Water supply  
5.3.1.1  A permanent  supply of potable water conforming to RS EAS 12 , under adequate pressure shall be 
available with appropriate  facilities fo r its storage, and distribution, and with adequate protection against 
contamination.  
5.3.1.2  An adequate supply of hot potable water shall be available at all times duri ng working hours. For 
disinfect ion purposes hot water at e.g. 82 °C for no less than two minutes could be used and dispensed in such 
a way (e.g.in specially designed boxes near the working area) that blades of knives etc. can be submerged in 
the water for an adequate contact time (no le ss than two minutes). Often this water supply is separate from 
other hot water supplies used for cleaning, hand -washing etc. But if there is only one hot water supply the term 
"adequate" shall mean that even at times where large amounts of hot water are used (e.g. during cleaning 
operations) the water supply from any tap in the establishment shall not be decreased.  
5.3.1.3  Ice shall be made from potable water and shall be manufactured handled and stored so as to 
protect it from contamination.  
5.3.1.4  Steam used in contact directly with meat and meat products shall be produced from potable water 
and contain no substances which may be hazardous to health or may contaminate the food.  DRS 81: 20 23 
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 5.3.1.5  Non-potable water used for steam production, cooling of refrigeration equipment, fire control and 
other similar purposes not connected with meat and meat products shall be carried in completely separate lines, 
identifiable preferably by colour and with no cross -connect ion with or back siphonage into the system  carrying 
potable water.  
5.3.2  Effluent and waste disposal  
Establishments shall have an efficient effluent and waste disposal system. All effluent lines (including sewer 
systems) shall be large enough to carry peak loads and shall be constructed in such a manner as to avoid 
contamination of potable water supplies and the environment.  
5.3.3  Facilities for storage of waste and inedible material  
Facilities shall be provided for the storage of waste and inedible material prior to removal from the establishment. 
These facilities shall be designed to prevent access to waste or inedible material by pests and to avoid 
contamination of food, potable wat er, equipment or buildings on the premises.  
5.3.4  Changing facilities and toilets  
Appropriately  located changing facilities and toilets shall be provided in all establishments. Toilets shall be so 
designed as to ensure hygienic removal of waste matter. These areas shall be well lit, ventilated and where 
appropriate heated  and shall not open directly on to food handling areas. Hand washing facilities with hot and 
cold water, a suitable hand -cleaning preparation, and with suitable hygienic means of drying hands, shall be 
provided adjacent to toilets and in such a position that the employee shall pass them when returning to the 
processing area. Where hot and cold water are available mixing taps shall be provided. Where paper towels 
are used, a sufficient number of dispensers with paper towels and receptacles for used towels shall be provided 
adjac ent to each  washing facility. Taps of a non-hand  operable type are preferable. Notices shall be posted 
directing personnel to wash their hands after using the toilet.  
5.3.5  Hand washing facilities in processing areas  
Adequate and conveniently located facilities for hand washing and drying shall be provided wherever the 
process demands. Where appropriate , facilities for hand disinfect ion shall also be provided. Hand washing 
facilities shall be equipped as under 5.3.4. The facilities shall be furnished with properly trapped water pipes 
leading to  drains.  
5.3.6  Cleaning and disinfect ion facilities  
5.3.6.1 All rooms used for de boning, preparing, packaging or other handling of meat and meat products  
shall be equipped with adequate facilities for cleaning and disinfecting implements, conveniently located for  the 
use of personnel during operations. These facilities are for use exclusively in the cleaning and disinfection  of 
knives, steels, cleavers, saws and other implements  
5.3.6.3 All facilities for cleaning and disinfecting implements shall be of such nature and size as to permit  
proper cleaning and disinfection of implements. These facilities shall be constructed of corrosion - resistant  
materials and shall be capable of being easily cleaned.  DRS 81: 20 23 
7                ©RSB 20 23 - All rights reserved  
 5.3.6.4 All facilities for cleaning and disinfecting of implements shall be fitted with suitable mean of  
supplying hot water in sufficient quantity at all times while meat or meat products are being handled in that  part 
of the establishment.  
5.4 Energy and Lighting  
5.4.1  there shall be adequate and reliable power supply  throughout the establishment. 5.4.2 Adequate 
natural or artificial lighting shall be provided throughout the establishment. Where appropriate, natural light shall 
be augmented by artificial light and the lighting shall not alter colour.  
5.4.3 Light bulbs and fixtures suspended over meat in any stage of production shall be of a safety type and 
protected to prevent contamination of meat and meat products in case of breakage.  
5.5 Ventilation  
Appropriate  ventilation shall be provided to prevent excessive heat, steam condensation and dust , and remove 
contaminated air. The direction of the airflow shall never be from a dirty area to a clean area. Ventilation 
openings shall be provided with an insect screen or other protective enclosure of non -corrodible material. 
Screens shall be easily remo vable for cleaning.  
5.6 Equipment and utensils  
5.6.1  All equipment and utensils used in meat handling areas and which may contact exposed meat and meat 
products  shall be made of food grade material which is non -absorbent, is resistant to corrosion and is capable 
of withstanding repeated cleaning and disinfection. Surfaces shall be smooth and free from pits and crevices. 
The use of wood and other materials which cannot be adequately cleaned a nd disinfected shall be avoided 
except when their use would clearly not be a source of contamination. The use of different materials in such a 
way that contact corrosion can occur shall be avoided.  
5.6.2  Equipment and utensils used for inedible materials or waste shall be so identified and shall not be used 
for edible products.  
5.6.3  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 manne r as to permit easy access and thorough cleaning.  
5.6.4  Containers for inedible material and waste shall be leak -proof, constructed of non -corrosive metal or 
other suitable impervious material which shall be easy to clean or disposable and, where appropriate, able to 
be closed securely.  
5.6.5  All refrigerated spaces shall be equipped with temperature measurement or recording devices  DRS 81: 20 23 
©RSB 20 23 - All rights reserved                  8 
 6 Establishment: H ygiene requirements  
6.1 Maintenance  
The buildings, rooms, equipment and all other physical facilities of the establishment, including drains, shall be 
maintained in good repair and in orderly condition. Except for rooms where heat processing or cleaning 
operations are performed they shall be  free from steam, vapour and surplus water.  
6.2 Cleaning and disinfection  
6.2.1  Cleaning and disinfection shall allow the level of hygiene required by several clauses of this standard 
in addition to those stipulated in  RS CAC/RCP 1.  
6.2.2  Facilities  provided for the use of employees and the inspection service including changing facilities, 
toilets and the inspection office space shall be kept clean at all times.  
6.2.3  If rooms intended and most of the time used for the handling, preparation, processing, packaging or 
storage of meat and meat products are used for any other food preparation purposes, then cleaning and 
disinfection are necessary immediately before and aft er such use.  
6.3 Hygiene control programme  
6.3.1  Each establishment  should designate a person whose duties divorced  from production, to be held 
responsible for the cleanliness of the establishment. This person  shall be a permanent staff of the organization 
and shall be well trained in the use of special cleaning tools, methods of dismantling equipment for cleaning and 
in the significance of contamination and the hazards involved.  
6.3.2  A permanent cleaning and disinfection schedule shall be drawn up to ensure that all parts of the 
establishments are cleaned appropriately and that critical areas, equipment and material are designate d for 
cleaning and/or disinfect ion daily or more frequently if required.  
6.4 Storage and disposal of waste  
Waste material shall be handled in such a manner as to exclude contamination of food or potable water. 
Precautions shall be taken to prevent access to waste by pests. Waste shall be removed from the meat and 
meat products handling and other working areas a t intervals and at least daily. Immediately after disposal of the 
waste, receptacles used for storage and any equipment which has come into contact with the waste shall be 
cleaned and disinfected. Waste storage containers shall be cleaned and disinfected a t least daily.  
6.5 Exclusion of domestic animals  
Domestic a nimals that are uncontrolled or that could be a hazard to health shall be excluded from 
establishments.  
 
 DRS 81: 20 23 
9                ©RSB 20 23 - All rights reserved  
 6.6 Pest control  
6.6.1  There shall be an effective and continuous programme for the control of insects, birds, rodents or other 
vermin. Establishments and surrounding areas shall be regularly examined for evidence of infestation. Where  
pests gain entrance to the establishment or surrounding areas, eradication measures shall be instituted. Control 
measures involving treatment with chemical, physical or biological agents shall only be undertaken by or under 
direct supervision of personnel  who have a thorough understanding of the po tential hazards to health resulting 
from the use of these agents, including those, which may arise from residues retained in the product. Such 
measures shall only be carried out in accordance with the recommendations of the official agency having 
competent authority . 
6.6.2  Pesticides shall only be employed if other precautionary methods cannot be used effectively. Only  
pesticides approved for use in an establishment by the competent authority shall be used and the greatest  care 
shall be exercised to prevent any contamination of the meat or meat products, equipment or utensils.  Before 
pesticides are applied all meat and meat products shall be removed from the room and all equipment  and 
utensils shall be thoroughly washed prior to being used again.  
7 Handling and storage of hazardous substances  
7.1 Pesticides or other substances which may represent a hazard to health shall be labelled with a warning  
about their toxicity and use. Except as required for purposes of hygiene such substances which may  
contaminate meat and meat products, packaging materials and ingredients shall be handled and stored in a  
part of the establishment which is not used for the preparation, processing, handling, packaging or storage of  
meat and meat products. They shall be handled and dispensed only by authorized and properl y trained  
personnel or by persons under strict supervision of trained personnel. Extreme care shall be taken to avoid  
contamination of meat and meat products.  
7.2 Many substances used for the purposes of pest control, disinfection, painting, etc. may contain  
substances harmful to human being , and if they contaminate meat products they may present a public health 
hazard.  The inspector shall learn the potential danger of such substances to human, the storage of them and 
their use. The inspector  shall discourage the use of such substances during operation, and satisfy himself that 
they; when  used, do not leave any residues on meat and meat products or on surfaces or  utensils that meat 
and meat  products may contact.  
8 Person nel hygien ic requirements  
8.1 Training on Hygiene  
Managers of establishments shall arrange for adequate and continuing training of every handler of meat and 
meat products in hygienic handling of meat and meat products and in personal hygiene so that they understand 
the necessary precautions to prevent con tamination. Training package  shall include relevant parts of this 
standard . For this purpose, material elaborated by the competent  authority or the establishment in cooperation 
with the inspector shall be used.  
8.2 Medical examination  
8.3 Person who directly work with meat or meat product processing activities shall have a medical 
examination  from recognized medical institution  prior to their employment if the competent authority  considers 
that this is necessary, whether because of epidemiological considerations, the nature of the meat product 
prepared in a particular establishment or the medical history of the prospective meat or meat product handler. DRS 81: 20 23 
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 Medical examination of meat or a meat product handler shall be carried out at other times when clinically or 
epidemiological indicated  communicable diseases  
8.3.1 The management shall take care to insure that no person, while known or suspected to be suffering 
from, or to be a carrier of a disease likely to be transmitted through meat and meat products or while afflicted 
with infected wounds, skin infections, sores  or with diarrhoea, is permitted to work in any area in any capacity 
in which there is any likelihood of such a person directly or indirectly contaminating meat or meat products with 
pathogenic microorganisms. Any person so affected shall immediately report to the management that s/he is ill.  
8.3.2 Persons with infected wounds or skin infections may contaminate meat and meat products (Even such 
in cans immediately after retorting) with Staphylococci. Persons with diarrhoea and even symptom less carriers 
of microorganisms causing gastroenteritis may contaminate meat and meat products with Salmonellae or other 
gastrointestinal pathogens. Such persons shall not be allowed to handle meat and meat products even in closed 
containers, until the responsible medical authority has declared that they do no t create a hazard to health.  
8.4 Injuries  
8.4.1 Any person who has a cut or a wound shall discontinue working with meat and meat products and  until 
he is suitably bandaged. He shall not be engaged in the preparation, handling, packaging or  transportation of 
meat and meat products. No person working in any establishment shall wear exposed  bandage unless the 
bandage is completely protected by a waterproof covering which is conspicuous in colour  and is of such a nature 
that it cannot become accidentally detached. Adequate first -aid facilities shall be  provided for this purpose.  
8.4.2 If unprotected, wounds become easily infected with pathogenic microorganisms like staphylococci. 
These may then subsequently contaminate meat and meat products. To prevent infection and contamination 
wounds shall immediately be dressed with e.g. detectable  bandage. Workers shall report such accidents to the 
management.  
8.5 Washing of hands  
8.5.1 Every person engaged in a meat and meat products handling area shall wash his /her hands frequently 
and thoroughly with a suitable hand cleaning preparation under running potable water while on duty. Hands 
shall always be washed before commencing work, immediately after using the toilet, after  handling 
contaminated material  and whenever else necessary. After handling diseased or suspect materials hands shall 
be washed and disinfected immediately. Notices requiring hand -washing shall be displayed.  
8.5.2 It shall be the responsibility of management to arrange for easy access to hand -washing facilities  
outside toilets, near the working area, etc. Also management shall motivate and instruct the employees in proper 
hand -washing. There shall be adequate supervision to ensure compliance with this requirement.  
8.6 Personal cleanliness  
8.6.1 Every person engaged in an area in an establishment where meat and meat products are handled shall 
maintain a high degree of personal cleanliness while on duty, and shall at all times while so engaged wear 
protective clothing including head covering and footwear, all of which shall be washable unless designed to be 
disposed of and which shall be maintained in a clean condition consistent  with the nature of work in which the 
person is engaged.  DRS 81: 20 23 
11                ©RSB 20 23 - All rights reserved  
 8.6.2 In the establishment clothing may easily become, contaminated with meat scraps, fat and blood. 
Besides being anaesthetic such contamination may give rise to microbial proliferation, which may affect 
adversely meat and meat products. At the end of a shift all protective clothing shall be thoroughly washed and 
dried. Aprons and similar items shall not be washed on the floor. Such items shall not be left on equipment in 
the working area.  They shall preferably be deposited in locked safes, protected again st vermin. Under no 
circumstances shall they be left on implements in the working area.  
8.6.3  Personal  clothing shall not  be kept in food handling areas and cleaning as well as maintenance tools 
shall not be stored in a food handling area.  
8.7 Personal behaviour  
Any behaviour which can potentially contaminate the meat and meat products, such as eating, use of tobacco, 
chewing, spitting, shall be prohibited in any part of an establishment used for the preparation, packaging storing 
or transportation of meat and mea t products.  
8.8 Gloves  
8.8.1 Gloves if used in the handling of meat and meat products shall be maintained in a sound and clean 
condition. The wearing of gloves does not exempt the operator from having thoroughly washed hands. Gloves 
shall be made of an impermeable material except whe re their usage would be inappropriate or incompatible 
with the work involved.  
8.8.2 Disposable gloves are to be preferred , to be changed as often as the work involved requires or at least 
after every break. Special care shall be given to metal gloves. Such gloves shall be cleaned and. disinfected at 
least once a day and also whenever they become contaminated. Metal gloves wit h worn or missing links shall 
be promptly repaired or replaced . 
8.9 Visitors  
Every person who visits an area in an establishment where meat and meat products are handled shall wear 
clean protective clothing.  
8.10 Supervision  
Responsibility for ensuring compliance by all personnel with all requirements of paragraphs 8.1 to 8.10 inclusive 
shall be specifically allocated to competent supervisory personnel.  
9 Hygienic processing requirements  
9.1 Prevention of cross -contamination  
9.1.1 Every department in which meat products are  prepared, processed or stored shall be used at that time 
only for that purpose or for the preparation and storage  of other edible products subject to the same conditions 
of hygiene.  
9.1.2 Uncleaned personnel,  machine, or equipment shall not come into contact with any raw materials or 
semi -processed meat products and finished products.  DRS 81: 20 23 
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 9.1.3  If Equipment/ personnel can be used interchangeably for raw products and processed products, it shall 
be completely cleaned and disinfected before moving to the area designated for processed meat products.  
9.1.4  Exposed ready -to-eat or cooked products shall not be stored in the same room with raw meat.  
9.1.5  The operations such as deboning and trimming shall always be carried out as rapidly as possible to 
minimize exposure to contamination . 
9.2 Use of water  
Potable water conforming to RS EAS 12 shall be used in meat processing.  
9.3 Handling and processing  hygienic requirements  
9.3.1  Reception  
Acceptance criteria of raw materials shall be set. Raw materials shall be transported and received in hygienic 
conditions.  
9.3.2  Processing  
9.3.2.1  Competent personnel shall supervise processing. All steps in the production process, including 
packaging, shall be performed without unnecessary delay and under conditions which will prevent the possibility 
of contamination, deterioration, or the development of pathogenic and spoilage microo rganisms.  
9.3.2.2  Ideally a production process shall be so designed that all steps are performed immediately after 
each other in a continuous flow. If, however, for some reason delays are necessary, semi -manufactured 
products shall during the delay be chilled to and held at  temperatures below 10  °C. Processing of meat often 
shall mean a change of the state of the meat product so that it will be more susceptible to microbial attack. 
Exceptions are e.g. controlled drying and curing, processes that will reduce the poten tial for microbial growth. 
Otherwise time and temperature, under certain circumstances water activity, oxidation -reduction potential or the 
microbiology of the meat product shall be regularly monitored.  
9.3.2.3  Processing tools shall be regularly cleaned.  
9.3.2.4  Methods of preservation and necessary controls shall be such as to protect against contamination 
or development of a public health hazard and against deterioration within the limits of good commercial practice.  
Meat shall be preserved by use of only permitted preservatives.  
9.3.3  Packaging  
9.3.3.1  All packaging materials shall be food grade, clean and capable of maintaining the integrity of the 
product  
9.3.3.2  The material shall be stable under storage conditions of the meat products.  DRS 81: 20 23 
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 9.3.3.3  Rough treatment of the containers shall be avoided to prevent the possibility of contamination of 
the finished meat product. Meat products shall be packaged in a manner, which will protect them from 
contamination and deterioration under normal condition of  handling, transportation and storage.  
9.3.4  Preservation of meat products in hermetically sealed rigid containers  
9.3.4.1  The products packed in hermetically sealed rigid metal containers shall be processed so that they 
present no public health hazard and withstand spoilage during subsequent storage, transport and sale. The 
temperature and duration of processing of specific formulations of canned meats shall be based on the 
recommendations of technical specialists competent in canning technology.  
9.3.4.2  Processing shall be supervised in the establishment by competent personnel and be subject to 
check by the inspector. Seam measurements shall be made regularly during production and these, with 
processing records adequate to identify the processing and hist ory of each batch of product, shall be kept by 
the management and made available to the inspector.  
9.3.4.3  No water, other than potable water, shall be used for washing of empty containers or for the cooking 
or cooling of any hermetically sealed container. Where heat processed containers are cooled in water; any 
recalculated water shall be filtered and treated by the addition of chlorine. Such water, depending upon the 
potential degree of non -portability, shall contain from one to two parts per millions of residual chlorine at the 
discharge end of the cooler. Any  other acceptable disinfectant may be used  in effective concentration in place 
of chlorine.  
9.3.4.4  Rough treatment of containers both before and after processing shall be avoided to prevent the 
possibility of contamination of the processed product. If it is essential to handle wet cans, personnel shall do so 
exercising hygienic precautions. Belts, runwa ys, and other can conveying equipment shall be maintained in a 
clean condition and good repair.  
9.3.4.5  Adequate facilities shall be provided for the incubation of random samples of individual batches of 
containers and, after establishment of a satisfactory history for the product involved, batches may be released 
provided the controlling inspection authori ty is assured that the product will be returned, if required.  
9.3.4.6  Every container shall be permanently marked with the information specified in RS EAS 38  and/or 
in specific product standard.  
9.3.5  Preservation of meat products heat treated prior to packaging  
9.3.5.1  In establishments in which meat products are heat treated prior to packaging a chill room shall be  
available for holding raw unprocessed meat on its reception and for storing boned, cut or otherwise prepared  
raw unprocessed meat which is not transferred directly to the sections in which it is cooked or otherwise  
processed.  
9.3.5.2  The meat products shall be heat treated . Handling subsequent to heat treatment and packag ing 
shall be in such a way that contamination is kept to a minimum so that they present no public health hazard and 
will withstand spoilage under the conditions of handling, storage, transport and sale indicated on the label.  
Particular care shall be taken to prevent cross -contamination from raw unprocessed meat, preferably by  
physical separation of processing areas where exposed processed heat -treated meat prod ucts are handled.  
9.3.5.3  The heat treat ment of  meat products shall be  such that the heat treatment alone or in combination 
with other preserving processes protects public health.  DRS 81: 20 23 
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 9.3.5.4  On arrival in the cooking section the prepared products shall be placed in the cookers without delay. 
Cooking  processes shall be supervised by competent personnel and be subject to inspection  by the  competent 
authority. Cooking operations shall be controlled and also monitored by suitable and  accurate recording devices. 
Processing records adequate to identify the processing and history of each batch  of products shall be kept by 
the management and made available to the Controlling Inspection Authorit y. 
9.3.5.5  There shall be adequate means for rapidly chilling in a hygienic manner of cooked meat product to 
an internal  temperature of not more than 7 °C (45 °F). Water used for cooling any cooked meat product shall be 
of potable quality and may be re -circulated if treated and returned to initial  quality.  
9.3.5.6  At all stages following cooking , manual handling of exposed meat products shall be kept to an 
absolute  minimum and, if possible shall be replaced by mechanical methods.  
9.3.5.7  Packaging of meat products preserved by heat treatment shall be carried out without undue delay 
in a separate room. However, packaging may be carried out in the same room provided precautions acceptable 
to the competent a uthority are taken to prevent contamination of the product. Where primary packaging follows  
slicing and cutting these operations shall preferably take place in the same room under satisfactory conditions  
of hygiene. Packaged finished meat shall be inspected to ensure the detection and rejec tion of  visibly defective 
packages.  
9.3.5.8  Meat products heat treated prior to packaging which require refrigeration shall be stored in chilled  
accommodation and protected from contamination.  
9.3.5.9  Adequate laboratory facilities shall be available for the purpose of making regular microbiological 
examinations of meat products. Regular microbiological checks shall be made for all food contact surfaces to  
ensure that cleaning and disinfecting procedures are satisfactory.  
9.3.6  Labelling  
Packaged meat products shall be labelled in accordance with the requirements specified in RS EAS 38.  
9.3.7  Processing and production records  
Permanent legible and dated records of pertinent processing and production details concerning each lot shall 
be kept. These records shall be retained for a period that exceeds the shelf life of the product, but unless a 
specific need exists they need not b e kept for more than two years. Records shall also be kept of the initial 
distribution by lot.  
9.3.8  Storage  
9.3.8.1 Meat and meat products shall be stored under such conditions as will preclude the contamination 
with and/or proliferation of microorganisms and protect against deterioration of the product or damage to the 
container.  
9.3.8.2 During storage, periodic inspection of the meat and meat products shall take place to ensure that 
only meat products, which are fit for hu man consumption, are dispatched . The product shall be dispatched in 
the sequence of the lot /batch  numbers.  The product shall comply with the respective standard if any.  DRS 81: 20 23 
15                ©RSB 20 23 - All rights reserved  
 9.3.8.3 Entry shall be restricted to personnel necessary to carry out operations efficiently. Doors shall not 
be left open for extended periods and shall be closed immediately after use. Meat or meat products as well as 
containers holding meat or meat products sha ll not be stacked directly on the floor.  
9.3.8.4 Warm products shall be chilled before packaging into large containers to prevent deterioration of 
the central part of the product. Rapid cooling down of all parts or all packages of meat products and maintaining 
non-shelf -stable meat products at chill temperature are essential. They shall be placed on pallets or on dunnage 
in such a way that there is adequate air circulation.  
9.3.8.5 No chilling room shall be loaded beyond its designed capacity. Where refrigeration equipment is 
not manned, automatic temperature recorders shall be installed. If no automatic device is installed, temperatures 
shall be read at regular intervals and the rea dings recorded in a log book.  
9.3.8.6 Maintenance of the desired temperature in chilling rooms is extremely important. Accidentally the 
cooling equipment may fail with consequent temperature rise in the room and in the products. To detect such 
temperature failures, records automatic or manual shall be taken and the results reported to the manager who 
will, if necessary, inform the inspector for him to decide what action  to be taken . 
9.3.9  Transport of the end product  
Means of transport of containers shall comply with the following conditions:  
a) all internal finishes shall be made of corrosion resistant material, be smooth, impervious and easy to clean 
and disinfect. Joints and doors shall be sealed so as to prevent the entry of pests and other sources of 
contamination;  
b) the design and equipment shall be such that the required temperature can be maintained throughout the 
whole period of transport. Where transportation is under refrigeration it is desirable to install temperature 
recorders. If no automatic device is install ed, temperature shall be read at regular intervals and the reading 
recorded in a logbook;  
c) vehicles intended for the transport of meat products shall be equipped in such a manner that the meat 
products do not come into contact with the floor. Meat products shall not be carried in any mean of transport 
which is used for conveying live animals;  
d) meat products shall not be carried in the same means of transport as other goods in a way, which may 
adversely affect the meat products;  
e) meat products shall not be placed in any means of transport which are not clean. If necessary, it shall be 
cleaned and disinfected before loading; and  
f) every effort  shall be made to prevent changes in temperature of frozen meat products at any time during 
storage and transport but where accidental thawing takes place, the meat products shall be examined and 
evaluated by the inspector before any further step is taken.  
9.4 Sampling and laboratory control procedure  
9.4.1  In addition to the routine control carried out by the inspection services, it is desirable that each 
establishment shall have access to laboratory control of the meat products processed , on a periodic basis of six DRS 81: 20 23 
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 months . The amount and type of such control will vary with the type of meat product as well as the needs of 
management. Such control shall reject all meat products that are unfit for human consumption.  
9.4.2  Laboratory facilities shall be available for the purpose of monitoring hygiene. This could be the 
establishment's own laboratory or an official laboratory or any other appropriate laboratory.  
9.4.3  The inspector shall have access to all information relevant to his /her duties and responsibilities. 
Samples of the production shall be taken to assess the safety and hygiene of the meat product.  
9.4.4  Laboratory procedures used shall preferabl y follow recognized methods in order that the results may 
be readily interpreted.  
9.4.5  Laboratories checking for pathogenic microorganisms shall be well separated from meat production 
area.  
9.5 End product requirements  
9.5.1  Criteria such as microbiological, chemical or physical may be required depending on the nature of the  
meat product. However, application of the hazard analysis critical control point concept shall be more effective  
than intensive end product testing in ensuring that the requirements of this standard  are followed and its purpose  
achieved. If end product testing is carried out, criteria shall include sampling procedures, analytical  
methodology, specifications and limits for acceptance.  
9.5.2  To the  extent possible in good manufacturing practice the products shall be free of objectionable 
matters.  
9.5.3 When tested by appropriate methods of sampling and examination, the processed meat  and 
meat products  shall be free from pathogenic microorganisms or any substances originating from those 
microorganisms in amounts which may represent a hazard to health.  
  DRS 81: 2018  
ICS 67.120.10  
 
 
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