DEAS  833: 2021  
ICS 67.120.30  
© EA C 2021                                                                                                                          Second Edition  
 
DRAFT EAST AFRICAN STANDARD  
Processing and handling of dried fish and fish product s — Code of 
practice  
EAST AFRICAN COMMUNITY  DEAS 833: 2021 
ii © EAC  2021 – All rights reserved  
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Violators may be persecuted  DEAS  833: 2021 
© EAC 2021 – All rights reserved  iii 
 Foreword  
Developmen t of the East African Standards has been necessitated by the need for harmonizing requirements 
governing quality of products and services in the East African Community. It is envisaged that through 
harmonized standardization, trade barriers that are encoun tered when goods and services are exchanged 
within the Community will be removed.  
In order to achieve this objective, the Community established an East African Standards Committee mandated 
to develop and issue East African Standards.   
The Committee is com posed of representatives of the National Standards Bodies in Partner States, together 
with the representatives from the private sectors and consumer organizations. Draft East African Standards 
are circulated to stakeholders through the National Standards B odies in the Partner States. The comments 
received are discussed and incorporated before finalization of standards, in accordance with the procedures 
of the Community.  
East African Standards are subject to review, to keep pace with technological advances. Users of the East 
African Standards are therefore expected to ensure that they always have the latest versions of the standards 
they are implementing .  
FDEAS 833 was prepared by the Technical Committee EASC/TC 003, Fish and fishery products . 
 
 
 
  DRAFT EAST AFRICAN STANDARD  DEAS  833:2021  
 
© EAC 2021 – All rights reserved  1 
 Processin g and handling of dried fish and fish products — 
Code of practice  
1 Scope  
This Draft East African Standard prescribes guidelines for processing and handling of dried fish and fish 
products intended for human consumption.  
2 Normative references  
The followin g 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.  
CAC/RCP 52 -2003, Code of practice for fish and fish ery products  
CODEX STAN 192 -1995, General standard for food additives  
EAS 38, Labelling of pre -packaged foods — Requirements  
EAS 39, Hygiene in the food and drink manufacturing industry ― Code of practice  
EAS 834, Processing and handling of salted fish and fish products  ― Code of practice  
3 Terms and definitions  
For the purposes of this standard, the following terms and definitions shall apply.  
3.1 
drying  
process  in which the moisture con tent in the fish and fish products is decreased to the recommended 
levels as specified in the respective East African Standards  
3.2  
gibbing  
process  of removing the gills, l ong gut and sto mach from fatty fish such as her ring, by inserting a 
knife or using  hands at the gills; the milt or roe and some of the pyloric caeca are left in the fish  
3.3  
nobbing  
process  of removing  the head and gut from fatty fish, in one operation by partially severing the head 
and pulling the head away together with the attached gut 
3.4  
fish product  
any product w here fish is the main component  DEAS  833: 2021 
2 © EAC  2021 – All rights reserved  
 3.5  
gutting  
complete removal of intestinal tract (stomach, intestines, gut) and all the internal organs of the fish  
3.6  
solar drying  
drying technique done in a closed system that generate s hot air at a constant temperature with or without 
solar panel  
 
3.7  
fatty fish  
fish in which the main reserves of fat are in the muscle tissue and the fat content is more than 2 %  
4 Design and construction  
4.1 Facilities  
The facility should include a p roduct flow -through pattern that is designed to prevent potential sources of 
contamination, minimize process delays (which could result in further reduction in essential quality) and 
prevent cross -contamination of finished product from raw materials. Fish are highly perishable foods and 
should be handled carefully. Therefore, the facility should be designed to facilitate rapid processing and 
subsequent storage.  
4.2 Equipment and utensils  
The equipment and utensils used in the preparation and processing of d ried fish and fish products shall be 
made of food grade materials. All surfaces of equipment in handling areas should be non -toxic, smooth, 
impervious and sound condition to minimize physical contamination . Surfaces should have a minimum of 
sharp corners a nd projections. Chutes and conveyors should be designed to prevent physical damage caused 
by long drops or crushing and storage equipment should be fit for purpose and not lead to crushing of the 
product.  
5 Handling of raw material for dried  fish and fish products  
Handling of raw material for preparin g dried fish and fish products shall be done in acco rdance with the 
requirements of  EAS 39 and CAC/RCP 52.  
6 General provision s  
6.1 The drying process should begin as soon as possible after the receipt of fish  to avoid deterioration .  
6.2 Fresh fish for drying should be checked for suitability.  
6.3 Depending on the species and size , fish for drying should be completely bled as soon as 
possible.  
6.4 Fresh fish intended for processing dried fish and fish product s should be checked for visible 
parasites.  
6.5 Frozen fish should not be dried before it has been thoroughly thawed and inspected for 
suitability.  
6.6 For oily species, boiling should be done prior to drying to reduce fat content that may enhance 
rancidit y. DEAS  833: 2021 
© EAC 2021 – All rights reserved  3 
 6.7 To minimize time delays, the processing lines should, where applicable, be designed to be 
continuous and sequential to permit uniform flow without stoppages or slowdowns and removal of 
waste.  
6.8 When drying by s un or wind, the fish and fish produc ts should be protected from all forms of potential 
contamination such as Polycyclic Aromati c Hydrocarbons (PAH) , soil, dust and  fumes.  
6.9 Sun drying of fish and fish products should not take place near industrial point, sources of 
combustion of gas or in the immediate proximity of roads with intense traffic.  
6.10 Additives if used during processing and storage of dried fish and fish products  shall comply with 
CODEX STAN 192.  
6.11 The w orking environment shall be kept in hygienic and sanitary conditions as  stipulated under EAS 39.  
7 Preparing fish  for drying  
7.1 Raw, fresh or frozen fish reception  
Any process at fish receiving area should be done in a manner that the quality of fish is not impaired.  
7.2  Filleting, skinning and trimming  
Filleting, skinning and trimming of fish intended for drying shall be done in accordance with  FDEAS 834.  
7.3 Nobbing  
Where necessary  nobbing process shall be done in accordance with FDEAS 834 . 
7.4 Gibbing  
Where necessar y gibbing process shall be done in accordance with FDEAS 834 . 
7.5 Sorting  
Dried fish should be sorted into species, sizes and trade quality categories for specific market s. 
8 Drying methods  
8.1 Sun drying  
8.1.1  Dried fish and fish products shall be placed on raised platform or racks away from the presence of 
potentially harmful contaminations.  
8.1.2  Dried fish and fish products shall be protected from vermin and contamination by birds, dropping from 
animals, dust and any other extraneous material.  
8.2 Dehydrator s  
8.2.1  Dehydrators may be used  for larger drying yards and processing units. Dehydration allows steady 
production cycle to be maintained and is an insurance against unfavorable weather conditions for sun drying.  
8.2.2  A system using a combination of initial sun drying followed by finish dehydration may b e used 
because it has  considerable advantage without loss of quality.  DEAS  833: 2021 
4 © EAC  2021 – All rights reserved  
 8.3 Oven drying  
8.3.1  Fish and fish products for oven drying should be properly arranged such that voids or channels 
between products are minimized and that drainage is adequate.  
8.3.2  Fish piles should never be placed directly on the floor or in direct contact with the wall.  
8.3.3  Time and temperature should be carefully controlled to obtain the desired product.  
8.3.4  Fish should be re -stacked periodically with the top of the pile going to the bottom of the new pile.  
8.3.5  If the fish is re -stacked on pallets, the pallet should be clean.  
8.3.6  Racks or hanging tools should be used for large fish.  
8.4 Solar drying 
8.4.1  Fish and fish products for solar drying should be properly arranged su ch that voids or 
channels between products are minimized and that drainage is adequate.  
8.4.2  Fish piles should never be placed directly on the floor or in direct contact with the wall.  
8.4.3  Time and temperature should be carefully controlled to obtain th e desired product.  
8.4.4  Fish should be re -stacked periodically with the top of the pile going to the bottom of the new 
pile. 
8.4.5  If the fish is re -stacked on pallets, the pallet should be clean.  
8.4.6  Racks or hanging tools should be used for large fish . 
8.4.7  Solar dried fish and fish products shall be placed on raised platform or racks away from the presence 
of potentially harmful contaminations.  
8.4.8  Solar dried fish and fish products shall be protected from vermin and contamination by birds, droppin g 
from animals, dust and any other extraneous material.  
9 Packaging  
9.1 Packaging for dried fish and fish products shall be carried out under hygienic conditions . 
9.2 The packaging material shall  
a) be properly protected and segregated to prevent cross -contam ination;  
b) not be in such condition as to impair the organoleptic characteristics of the dried fish and fish 
products;  
c) not be capable of transmitting harmful substances to fish and fish products;  
d) be strong enough to protect the fish and fish products adequa tely; and  
e) be stored in establishment away from the production area and be protected from dust and 
contamination.  DEAS  833: 2021 
© EAC 2021 – All rights reserved  5 
 10 Labelling  
Labelling of the product shall follow the requirements stipulated within the specific product standard and the 
EAS 38.  
11 Storage  
11.1 Dried fish and fish products should be stored in a  clean and well ventilated room with relative humidity 
(RH) that should not exceed 75  % and a temperature of about 25  °C. 
11.2 A systematic stock rotation plan shou ld be developed to ensure first -in-first-out of the product.  
11.3 Temperature and storage time should be monitored and recorded at regular intervals.  
11.4 The products should be handled carefully and not be over stacked.  
12 Conditions for distribution and marketing of dried fish and fish pro ducts  
Dried fish and fish products intended for human consumption shall be distribu ted in the following conditions:  
a) transpor t in containers that are vermin -proof, non -corrosi ve, easy to clean and disinfect;  
b) cover to prevent damage, exposure to direct sunl ight and contamination;  
c) no passenger shall sit on f ish aboard a transport facility;  and 
d) no cargo shall be placed on fish aboard a transport facility.  
Only fish and fish products which are safe and wholesome shall be placed on market for sale  
 
 
    
DEAS  833: 2021 
© EAC 2021 – All rights reserved