DKS 2897  
 
 
 
 
 
KENYA  STANDARD        
 
 
 
 
  
 
 
 
 
 
Propolis  – code  of practice  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
KENYA  BUREAU  OF STANDARDS  (KEBS)  
 
Head  Office:   P.O. Box 54974,  Nairobi -00200,  Tel.: (+254  020) 605490,  602350,  Fax: 
(+254  020) 604031  
E-Mail:  info@kebs.org,   Web:http://www.kebs.org   
 
Coast  Region     Lake  Region          Rift Valley  
Region  
P.O. Box 99376,  Mombasa -80100   P.O. Box 2949,  Kisumu -40100        
P.O. Box 2138,  Nakuru -20100  
Tel.: (+254  041) 229563,  230939/40                Tel.: (+254  057) 23549,  22396        
Tel.: (+254  051) 210553,  210555   
Fax: (+254  041) 229448    Fax: (+254  057) 21814  
 
    
Foreword  
 
This Kenya  Standard  was prepared  by the Apiculture  Products  Technical  Committee  
under  the guidance  of the Standards  Projects  Committee,  and it is in accordance  with 
the procedures  of the Kenya  Bureau  of Standards.  
 
 
During  the preparation  of this standard,  reference  was made  to the following  
documents : 
 
Code of Practice: Processing of Bee Products - Part 2: Good Manufacturing Practice  
Amendment 3  
Receipt and Proces sing of Honey and Dried Pollen  - Records relating to compliance 
with the Food (Tutin in Honey) Standard 2010  
Value added Products from Beekeeping by R. Krell - FAO AGRICULTURAL 
SERVICES BULLETIN No. 124 - Food and Agriculture Organization of the United 
Nations Rome 1996 . 
 
The assistance  derived  from the above  sources  is highly  acknowledged . 
 
 
 
 
 
 
 
 
 
 
 
 
Technical Committee Representation.  
  
 
The following  organizations  were  represented  on the technical  committee:  
 
 Egerton  University  
 National  Beekeeping  Institute 
 Kenya  Industrial  Research  & Development  Institute  
 National  Museums  of Kenya  
 National  Public  Health  Laboratories  
 Government  Chemists ’ Department  
 Technical  University  of Kenya  
 Janisa  Ltd. 
 Apiculture  Ventures  Ltd 
 Maynard  Farm  
 Consumer  Information  Network  
 Kenya  Bureau  of Standards  
   
 
  
 
  
 
  
 
  
 
 
 
 
   
1. INTRODUCT ION 
 
 
 
Propolis is  a resinous mixture that honey bees collect from buds and barks of plants 
together with plant … Propolis is sticky bove room temperature and at room temperature 
it is hard and very britt le. 
-Colour : colour  of propolis ranges from yellow to dark brown depending on the origin of 
the resins. But, even transparent propolis has been reported by Coggshall and Morse 
(1984).  
Its color  varies depending on the botanical source. The most common bei ng dark. 
At temperatures of 250 to 45 0C propolis is soft, pliable and very sticky substance.  
At less than 150 C, and particularly when frozen or at near freezing, it becomes hard 
and brittle.  It will remain brittle after such treatment even at high er temp eratures. 
Above 45 0C it will become increasingly sticky and gummy.   
Typically,  propolis will become liquid at 60 to 700C, but for some samples the melting 
point may be as high as 1000C 
  
 
2.       SCOPE AND APPLICATION  
 
    Scope : This code  shall apply to  the harvesting, processing , packaging  and placing in 
the market of all propolis and propolis based products . 
 
 
3.       NORMATIVE REFERENCES  
  
 The following referenced documents are indispensable for the application 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  
 
I. KS EAS 39 - Hygiene in the food and drink manufacturing industry - Code of 
practice.  
II. KS ISO 22000 Food safety manage ment systems - Requirements for any 
organization in the food chain.  
III. KS EAS 151 - Hazard analysis critical control points (HACCP).  
IV. KS EAS 38 - Labelling of pre -packaged foods  
4.       DEFINITIONS more to be added as deemed necessary by members  
For the purpose of this standard  the following  definitions  shall apply:  
Apicultural production unit  
A geographic area composed of fields, apiaries , orchards, greenhouses, group s of 
geographic areas of indigenous and  planted forests,  with natural and manmade water 
bodies. 
 
Audit  
A systematic and functionally independent examination to determine whether quality 
and food safety activities and results comply with planned procedures and whether 
these procedures are implemented effectively and are suitable to achieve object ives.  
 
Authorized officer  
A person accredited by the compet ent authority  
 
Benchmark  
A measurable set of variables used as a baseline or reference in evaluating the quality 
of propolis  
  
Calibration  
Determination of the accuracy of an instrument, usually by measurement of its variation 
from a standard, to ascertain necessary correction factors  
 
Certification  
All those actions leading to the issuing of a certificate according to the requirements of 
the certification scheme . 
 
Certification bodies  
Also known  as conformity assessment bodies are organizations which provide 
conformity assessment services such as inspections and certifications to operators or 
producer groups for standards in context with the requirements established under the 
above certification guides . 
 
Concentrate  
The forms in which chemicals are usually sold, mostly requiring dilution before use .  
 
 
Concern  
An expert judgment on the level of threat to the consumer or the product of a particular 
hazard.  
 
Consumer  
An individual who buys products or services for personal use .  
 
 
Contamination  
Pollution by undesirable  substances . 
 
 
 
Contaminant  
Any substance not intentionally added to food, which is present in such food as a result 
of the production (including operations carried out in crop husbandr y, animal husbandry 
and veterinary medicine), manufacture, processing, preparation, treatment, packing, 
packaging, transport or holding of such food or as a result of environmental 
contamination. The term does not include insect fragments, rodent hairs and  other 
extraneous matter.  
 
 
Customer  
Anyone who purchases products or services from a supplier  
 
Documentation  
Is the accumulation, classification and dissemination of information relating to a process 
or procedure usually in written or electronic form  
 
Exporter  
The person/entity that has the ownership of the produce / product being 
shipped/exported to the determined destination   
 
Food safety  
The assurance that food will not cause harm to the consumer when it is prepared and 
consumed according to its intend ed use.  
 
Hazard  
A biological, chemical or physical agent or any other property that may cause a product 
to be unsafe for consumption  
 
Hazardous material  
Any material which, at specific levels, has the potential to cause adverse health effects  
 
 
 
 
 
Medici nes 
Substances intended for use in the , prevention, mitigation, cure or treatment of a 
condition or disease, including substances with effect on the central nervous system like 
sedatives and anesthetics  
 
Non-compliance  
A control point in the checklist is n ot fulfilled according to the compliance criteria.  
 
 
Packaging  
The procedures for protecting the products by using  suitable materials packages that do  
not compromise quality and integrity of product.  
 
Processing facility  
Any facility for handling harvested  propolis ( Produce) without  changing its form  
 
 
Produce  
Predominantly raw propolis . 
Producer group . 
This is a set of apiarists who have come together for purposes of marketing their 
produce (propolis) under  a common quality management system .  
Personal pro tective equipment  
Clothing and equipment selected or designed to protect the wearer against 
contamination and injury arising from bee stings.  
 
Processing  
Any process that is carried out on a product leading to value addition .  
  
 
Traceability  
Is the ability  to trace a product from any given point back through all stages to its origin . 
 
Volatility  
The property of substances t o evaporate readily even at low temperatures .  
 
 
Waste  
All items that a processor  no longer ha s any use for, which they either intend to  get rid 
of or have already discarded . 
 
The operator shall, process and pack produce in   premises registered by the relevant 
competent authority.  
 
 
4. Production  
4.1 Composition  
The major compounds in  propolis are resins composed of flavonoids and 
phenol ic acids or their esters, which often form up to 50% of all ingredients.  The 
variation in beeswax content also influences the chemical analysis. In addition,  it must 
be said that most studies do not attempt to determine all components, but limit 
themselves  to a class of chemicals or a method of extraction.  Complexity  of propolis  
varies from plant to plant  
4.2 Collection , harvesting and receipt of Propolis . 
 4.2.1 Collection  
Propolis is collected by bees for use in sealing off unwanted gaps and spaces in the ir 
hives. Humans can intervene and harvest the propolis from the hives as described 
below:  
 
4.2.2  Harvesting  
Propolis harvesting is done by scrapping off excess propolis from top bars/ frames or 
through the use of propolis collectors.  
Propolis is scrapped off from gaps intentionally left in the hive for bees to seal using 
propolis that they collect.  
  
PROPOLIS HARVESTIN G EQUIPMENT  
 
  
 
 
 
Quality  
Durable molded plastic construction.  19 3/4″ x 16 1/8″ x 1/8″ (502mm x 410mm x 
3.2mm).  
Convenience  
Easy to harve st – Simply put  trap in freezer,  then put frozen trap in collection bag. 
Frozen propolis pops right out and into bag when the trap  is flexed. Easy to clean ! 
 
Profitable  
Reusable. Cleaner and longer -lasting than wood traps   
 
Propolis  containers should be ke pt out of the sun to prevent ‘sweating’ and melting of 
propolis chips.  
 
 4.2.2 Receipt of propolis   
 
Processors of propolis  should require their suppliers to have an effective pest control 
system in place at the hive and storage facilities to minimize con tamination of propolis  
from pests.   
 
The presence in propolis  of dead bees, wax, insect parts, wood, dust and other foreign 
matter in propolis  must be minimized.  
 
The operator must ensure that propolis  received for processing is fit for intended 
purpose.   Each batch should be labelled as to be source and batch number and date.  
 
4.3 Processing.  
4.3.1 General  
Processing is done to convert raw Propolis to a form suitable for consumption or use.  
To prevent deterioration propolis should  be processed soon after  collection. The 
operator must ensure that p ropolis received for processing is fit for  the intended 
purpose.  
4.3.2  Cleaning  
Propolis  must not be contaminated with bees and pests such as wax moths and ants.  
Propolis  must be cleaned to ensure that the prod uct is free of all foreign matter such as 
dead bees, wax, insect parts, wood, dust, and other debris.  
 
 
A simple solvent using a 70 % ethanol can be used to clean the raw propolis. Suitable 
sieves can be used to filter out unwanted materials.  
 
 
 
 
 
 
4.3.3  Freezing  
Fresh propolis  must be placed in a fridge without unnecessary delay especially if the  
propolis  is freshly harvested.  
  
Propolis  should be frozen at 5°C for at least 48 hours to destroy wax moth and ease 
removal and grinding of the same.   
  
The sheet with propolis attached is collected and kept in a fridge for a short time, in 
order  to harden . The sheet is then bent to break off the pro polis, which is then collected.  
5.0 Hygiene requirements  
 
5.1 Hygiene of staff & environment.  
 
5.1.1  Personnel hy giene  
A personal hygiene policy should be established and implemented to ensure that 
propolis  is not contaminated through  improper handling :   
Personnel shall wear special working clothes including head gear of washable material, 
and the personnel shall b e guided so that each individual carries out his particular work 
as correctly, effectively and hygienically as possible. In this connection, the health  
worker  shall explain the necessity of frequent hand washing and disinfection during 
work and especially  after visiting the toilet.  
 
Operators shall ensure that all processing handlers are periodically examined medically 
(every  six months)  and issued with a Food Handlers Medical Certificate.  
All personnel working in the Processing areas must b e conversant wi th the personal ? 
written  instructions for acceptable personal hygiene which should be visibly displayed at 
appropriate areas and enforced.   
.  
 
5.2 Handling  
HACCP principles should be used to set up a system of managing product quality. A 
risk assessment o r own firm inspection shall be done when determining the process 
flow and its associated systems. This assessment shall consider areas where health 
hazards to the produce may occur and also areas where quality aspects of the produce 
are likely to be affect ed. This shall include preventing contamination from foreign bodies 
such as pieces of this shall include preventing contamination from foreign bodies such 
as dead bees, wooden materials, grass , sand and stones . These assessments shall be 
docume nted and per iodically updated.  
 
A personal hygiene policy should be established and implemented to ensure that 
propolis is not contaminated during handling:   
a) Written instructions for acceptable personal hygiene should be visibly displayed 
at appropriate areas and en forced.  
b) Visitors to manufacturing and storage areas should be sensitized on hygiene 
practices and wear protective clothing as appropriate.   
c) A documented and effective training program will be in place to ensure that 
employees, contractors and sub -contract ors are competent in assigned duties, 
and are conversant with hygiene, accidents, and emergency procedures and any 
other issue critical to food safety.  
d) The firm   production unit shall have a documented hygiene procedure/protocol 
for handling of product p remised on the basis of a risk assessment and workers 
should be trained and evidence availed. There shall be a regular hygiene risk 
assessment of harvesting operations.  
e) The containers, harvesting tools and other harvesting equipment that are 
continuously used must be appropriately cleaned, disinfected and maintained in 
line with the hygiene procedures/protocols. A planned washing program shall 
ensure that produce harvest containers are cleaned, and free from 
contamination.  
f) Cleaning water shall be free fro m microbial, heavy metal or other foreign body 
contaminants and where possible recycled and treated before reuse. Procedures 
and training programs shall ensure that all workers involved in handling of 
produce observe high standards of personal hygiene. Per sonal hygiene facilities 
including field toilets with hand washing facilities shall be provided and kept 
clean.  
g) To avoid contamination of product, field supervisors shall ensure that field 
workers involved in handling of product are in good health and tha t field workers 
with communicable diseases are not knowingly employed in fields operations. 
Employees shall be instructed to report to the supervisor if they are suffering 
from any illness either on arrival for work or during working hours.  
h) Behavioral  practices such as Smoking, eating, chewing and drinking shall not be 
permitted in the immediate vicinity of harvesting, grading, packing, or storage 
operations. Signs shall be displayed to this effect.  
i) Documented and effective training program will be in place  to ensure t hat 
employees are competent in the assigned duties, and are conversant with hygiene, 
procedures and any other issue critical to food safety.  
 
5.2 Contaminants  
Propolis must not be contaminated with rodent droppin gs and pests such as wax  moths 
and ants.  
Processors of propolis should  ensure that their suppliers have an effective pest control 
system in place at the hive and storage facilities to minimize contamination of propolis 
from pests.   
The presence of rodent / bird droppings indicates tha t there is a hole in the trap or hive, 
or container  is being contaminated during storage.     
The presence in propolis of dead bees, wax, insect parts, wood, dust and other foreign 
matter in pollen  must be minimized.  
 
5.3 Product integrity  
Operators shall  ensure the integrity of product consignment throughout the handling 
phases including storage, transportation, repackaging where necessary, and loading 
into a freight vessel.   
5.4 Incompatible goods  
All incompatible items incompatible with produce includi ng cleaning agents, lubricants 
among others, shall be stored in designated areas away from product to prevent taint, 
ethylene damage or cross contamination of produ ct.  
 
6.0 Quality control and monitor ing systems  
6.1 Quality control  
The operator shall hav e a quality assurance system.  Quality control unit shall be within 
the vicinity of the processing house  and shall be equipped with quality control facilities, 
equipment, procedures, standards and records as required.  
All measuring devices shall have the necessary accuracy as required for inspection 
purposes. All equipment used for weighing, sizing, temperature monitoring or any other 
measuring devices shall be calibrated regularly and calibration  records maintained.  
6.2 Traceability and inventory control   
There must be a system in place for the identification of raw materials and products, 
and documentation that will allow any finished product to be traced back to the supplier 
and the apiaries that the bee product was sourced from; and to the next person or 
company that the product is transferred to for further processing, packing, or storage; 
distributed to; or sold to.  
All outgoing products must be clearly identified and accompanied by appropriate 
documentation.  
Inventories must be maintained for all r aw materials (e.g. incoming propolis ,) and 
finished products, including any non -compliant materials and products .  
 
6.3 Records Management  
6.3.1 Records  
 
Records  containing the following information must be kept:  Commented [o1]: Records Management.   
 
a. Apiarist and beekeeper statements (harv est declarations) or equivalent records  
b. Records of the weight, date of harvesting and delivery, location of origin, name 
and address of apiarist    
c. Records for identifying products and establishing traceability.  
d. Records of data showing non -compliance with  the quality requirements specified 
in the quality system shall be followed up with a written account of corrective 
measures taken.  
 
  
 
7. Construction of processing  house  
Construction of the processing house  shall be such as to prevent the entry of dome stic 
animals, insects, birds, rodents, among others. Effective control measures shall be in 
operation and be fully documented.  
Floors, doors and wall surfaces shall be made of impervious, non -absorbent, non -toxic, 
washable materials, which are easy to cle an and disinfect. Floors shall be durable and 
allow easy drainage without leaving wet areas. Windows and doors shall open and 
close easily.  
Ceiling and overhead fixtures shall be designed, constructed and finished to prevent the 
accumulation of dirt, growt h of undesirable mold s, shedding of paint flakes or particles 
and also reduce condensation.  
Windows and other openings shall be constructed and finished to prevent the 
accumulation of dirt. Those that can be opened to the outside environment shall be 
fitted with insect proof screens of appropriate mesh size.  
There shall be a glass and hard plastics handling policy to govern their use within the 
premises whenever they are used.  
The use of glass shall be avoided. Where glass is used, there shall be a form of 
screening to prevent any broken glass contaminating the produce. All use of glass 
(windows, lights etc.) shall be recorded and a system of inspection implemented to 
ensure that any breakages are rectified.  
Lighting over inspection, grading and cold sto re areas shall be adequate to allow 
effective inspection of produce. The processing house  shall have adequate ventilation in 
order to provide adequate air circulation and temperature control. The height of grading 
working tables and other facilities for wo rk shall be appropriate for the comfort of the 
workers. Loading and dispatch areas shall be roofed and proofed so as to prevent the 
nesting of birds.  
 
8. Personal protective equipment   
As appropriate, all workers should be provided with personal protective equipment as 
per the requirements of the Occupational Safety and Health Act (2007) Cap 514 Laws 
of Kenya.  
Visito rs should wear appropriate, protective clothing and adhere to other hygiene 
provisions in this code.  
No visitors should be allowed in the Proce ssing areas.  
 
9. Packaging and labelling  
9.1 Packaging  
Propolis should be packed in food grade material and in a manner  that will preserve the 
product integrity.  
9.2 Labelling  
Labelling of packages of propolis  should be done in accordance with the requir ements 
stipulated in KS EAS 38, Labelling of pre -packaged foods)  and shall include the 
following:  
a) Name of the 
product  
b) Name  bee 
species from 
which the propolis 
is derived  
c) name, location 
and address of 
manufacturer; 
processor;  
d) net weight, in g or 
kg; 
e) date o f 
production/packa
ging 
f) expiry date;  
g) batch number;   
h) storage 
conditions 
instructions;  
i) country / 
geographic region 
of origin  
j) Labeling, 
presentation, and 
advertising must 
not attribute to 
food supplements 
the property of 
preventing, 
treating or curing 
a human d isease, 
or refer to such 
properties. Food 
supplements are 
meant to benefit 
health.  Their label 
can bear 
approved health 
and/or nutritional 
claims.   
k) The label on a 
package of 
propolis  must 
meet the general 
labeling 
requirements 
under the animal 
products act  1999 
and the food 
standards code  
 
 
9.3 Allergen information  
 
Food standard KSEAS38 requires the label on a package of propolis  to include an 
advisory statement to the effect that the product may contain  substances( bee pollen  ) 
which may cause severe alle rgic reactions . 
 
  
 
 
9.4 Monitoring  
 
Compliance to documented procedures must be regularly checked by the responsible 
person.  
Observations from monitoring and any corrective action taken (including restoration of 
control, product disposition and prevention of recurrence).