DEAS 1190 :2023 
ICS 67.120.10 
 
© EAC 2023                                                                                                                              First Edition 2023 
 DRAFT EAST AFRICAN STANDARD  
Handling, storage and transport of slaughterhouse by -products — 
Guidelines  
 
 
EAST AFRICAN COMMUNITY  DEAS 1190 : 2023 
ii © EAC  2023 – All rights reserved  
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Violators may be prosecuted . DEAS 1190 : 2023 
© EAC 2023 – All rights reserved  iii 
 Contents  Page 
Fore word  ................................ ................................ ................................ ................................ ............................  iv 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  1 
4 Ante -mortem and post mortem inspection  ................................ ................................ .........................  1 
5 Classification of slaughterhouse by -products  ................................ ................................ ...................  2 
6 Handling, storage and transport of food slaughterhouse by -products  ................................ ...........  2 
6.1 Transport vehicle for condemned material/rendering material  ................................ ........................  2 
6.2 General requirements for collection and identification of slaughterhouse by -products Error! Bookmark not defined.  
6.3 Requirements for Preservation, handling and Transport of Glands  ....Error! Bookmark not defined.  
6.3.1  Preservation  ................................ ................................ ............................... Error! Bookmark not defined.  
6.3.2  Collection  ................................ ................................ ................................ ...Error! Bookmark not defined.  
6.3.3  Handling  ................................ ................................ ................................ .....Error! Bookmark not defined.  
6.3.4  General  ................................ ................................ ................................ .......Error! Bookmark not defined.  
6.4 Requirements for preservation, handling and transport of edible organs such as liver, 
heart, spleen, kidney, lungs, testicles, stomach intestine, brain, bones and blood Error! Bookmark not defined.  
6.5 Disposal and use of slaughterhouse by -products  ................................ ................................ .............  3 
6.5.1  Disposal of Category 1 ................................ ................................ ................................ ..........................  3 
6.5.2  Disposal and Use of Category 2 Material  ................................ ................................ ............................  3 
6.5.3  Disposal and use of category 3 material ................................ ................................ .............................  3 
Bibliography  ................................ ................................ ................................ ................................ ........................  7 
 
 DEAS 1190 : 2023 
iv © EAC  2023 – All rights reserved  
 Foreword  
Development 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 encountered when goods and services are exchanged 
within the Community will be removed.  
The Community has established an East African Standards Committee  (EASC)  mandated to develop and 
issue East African Standards  (EAS) . The Committee is  composed of representatives of the National 
Standards Bodies in Partner States, together with the representatives from the public and private sector 
organizations  in the community .  
East African Standards are developed through  Technical Committees that are representative of key 
stakeholders including government, academia, consumer groups, private sector and other interested parties. 
Draft East African Standards are circulated to stakeholders through the National Standards Bodies in the 
Partner States. The comments received are discussed and incorporated before finalization of standards, in 
accordance with the Principles and procedures for development of East African Standards.  
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 .  
The committee responsible for this document is Technical Committee EASC/TC 004, Meat, poultry, ga me, 
eggs and related products.  
This second/third/… edition cancels and replaces the first/second/… edition (US nnn-n:yyyy), which has been 
technically revised.  
Attention is drawn to the possibility that some of the elements of this document may be subject of patent 
rights. EAC should  not be held responsible for identifying any or all such patent rights.  DEAS 1190 : 2023 
© EAC 2023 – All rights reserved  v 
  
 DRAFT EAST AFRICAN STANDARD  DEAS 1190: 2023 
 
© EAC 2023 – All rights reserved  1 
 Handling, storage and transport of slaughterhouse by -products — 
Guidelines  
1 Scope   
This draft East African St andard provides guidelines for proper handling, storage and transport of by -products 
of slaughterhouses and meat processing factories.  
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.  
CXC/RCP 58  code of hygienic practice for meat  
3 Terms and definitions  
For the purposes of this document, the following terms and definitions apply.  
ISO and IEC maintain terminological databases for use in standardization at the following addresses:  
— ISO Online browsing platform: available at http://www.iso.org/obp  
3.1  
slaughterhouse/meat  processing plant/abattoir  
establishment licensed by competent authority for slaughter of animals and/or processing into meat products 
intended for human consumption  
3.2  
Slaugh terhouse  by-products  
secondary products obtained during the slaugh tering of food animal  
3.3 
rendering  
process involving application of heat for separation of fat and protein residue . 
3.4  
incineration  
process for burning waste material at high temperature until it is reduced to ash  
4 Ante -mortem and post mortem  inspection  
The by -products should  be obtained from animals subjected to proper ante -mortem and post -mortem 
inspection as per CXC/RCP 58    
2 © EAC  2023 – All rights reserved  
 5 slaughterhouse by -products  
5.1 Classification of  slaughterhouse by -products  
Slaughterhouse by -products may fall into one of the following three cat egories:  
a) Category 1 — These materials carry highest risk, and consist principally of material that is considered 
a transmissible spongiform encephalopathies (TSEs) risk, such as specified risk material [those parts 
of an animal considered most likely to harbour a disease such as avian influenza, Bovine spongiform 
encephalopathy (BSE), for example bovine spinal cord]. Pet animals, zoo and circus animals and 
experimental animals are also classified as Category 1 material due to the level of veterinary drugs 
and residues they are likely to contain and due to the fact that adequate diagnosis of the exact cause 
of death of exotic animals may be difficult to achieve.  
b) Category 2 — These materials are also high -risk material and include fallen stock, manure and 
digestive content. Category 2 is also the default status of any slaughterhouse by -product not defined 
in either Category 1 or Category 3.  
c) Category 3 — These are low risk materials and include parts of animals that have been passed fit for 
human consumption in a slaughterhouse but which are not intended for consumption, either because 
they are not parts of animals that we normally eat (hides, hair, feathers, bones, etc) or for commercial 
reasons.  
5. 2 General  requirements for collection and identification of slaughterhouse by -products  
5.2.1 Slaughterhouse by -products should be collected, identified and disposed off without undue 
delay, in order to prevent risks arising to public and animal health. ‘Undue delay’ will depend on a 
case -by-case assessment depending on the type of slaughterhouse by -products involved.  
5.2.2 Slaughterhouse by -products should be collected and identified by category. Mixtures of different 
categories of slaughterhouse by -products should  be treated as the higher or highest risk of the mixed 
materials, for example if Category 3 material is mixed with Category 2 material, all the material should 
be disposed of as Category 2 material.  
5.2.3 Category 3 material should be labelled ‘not for human consumption’. Category 2 material should 
be labelled ‘not for human/animal consumption’. Category 1 material should be labelled as ‘for 
disposal only’. Specific types of animal by -products such as collagen, blood products may require 
further labelling.  
6 Handling, storage and transport of food slaughterhouse by -products  
6.1 Transport vehicle for condemned material/rendering material  
6.1.1  The condemned slaug hterhouse  by products should  be transported in customized, water -tight 
vehicles to prevent spillage of material on the highway and may be subjected to temporary storage at the 
rendering plant.  
6.1.2  Slaughterhouse by -products should  be transported  in sealed new packaging or covered leak -proof 
containers or vehicles. Containers should  be dedicated to the use of specific categories of slaughterhouse by -
products and where they should  be cleaned and disinfected after each use in order to prevent cross 
contamination.  
6.1.3  A vehicle used for the transport of condemned material may not be used for any other purpose. 
However, after cleaning and disinfection the vehicle may be used for the transport of inedible material.  
6.1.4  A vehicle may only be used for the transport of condemned material if,   
© EAC 2023 – All rights reserved  3 
 a) the load space is lockable, theft proof and sealable;  
b) the internal surface is leak -proof and constructed of durable material; and  
c) floor is provided at its lowest point with a drain pipe capable of being securely closed by a screw  
valve.  
6.1.5  The load space of the vehicle used for transporting material to a sterilizing plant should  be cleaned 
and disinfected to the satisfaction of an inspector at the end of each delivery, at a place specially constructed 
for the purpose.  
6.1.6  During transportation, a commercial document or in certain circumstances, a veterinary certificate 
should  accompany the slaughterhouse by -products.  
6.1.7 The commercial document should  record the date on which the material is taken from the premises; a 
description of the material; the quantity of the material, in weight or volume; the place of origin of the material; 
the name and address of the transporter; the name and address of the receiver and its approval or registration 
number, if appropriate; and the approval or registration number of the plant of origin, if appropriate.  
6.1.8  Records and related commercial documents or veterinary certificates should be retained for at least 
two years.  
6.2 Disposal and use of slaughterhouse by -products  
6.2.1 Disposal of Category 1  
Material As the highest risk material, this material should  be destroyed by incineration, or by rendering 
followed by incineration. These are the only options for transmissible spongiform encephalopathies (TSEs) 
suspects. Other Category 1 material is also permitted to be pressure -rendered and disposed of in an 
authorized landfill site.  
6.2.2 Disposal and Use of Category 2 Material  
6.2.2.1 The basic options of incineration and rendering followed by incineration are permitted, as with 
Category 1 material. All Category 2 material may also be rendered and disposed of in an authorized landfill 
site, or used as fuel for combustion. Category 2 material may also be used for the manufacture of derived 
products.  
6.2.2.2 Category 2 material may be rendered and then used for the production of organic fertilizers. It 
may also be rendered and used in an approved composting or anaerobic digestion plant. A very limited 
number of Category 2 materials (manure, digestive tract content) may be applied directly to land without 
processing provided there is no risk of transmitting a disease.  
6.5.3  Disposal and use of category 3 material  
6.2.3.1 As low -risk material, there are a much wider range of options for use and disposal of Category 3 
material compared to higher risk material. Category 3 material may like Category 1 and Category 2 material 
be incinerated, or rendered followed by incineration. Category 3 material may also be rendered followed by 
disposal in an authorized landfill (unlike higher category material this does not have to be pressure rendering) 
or used as fuel for combustion and for manufacture of derived products.  
6.2.3.2 Category 3 material may be rendered for the production of pet food and organic fertilizers. 
Rendered Category 3 material may also be used in the production of animal feeding stuffs, though 
transmissible spongiform encephalopathies (TSEs) related restrictions on the feeding of processed animal 
protein severely restrict this. Category 3 material may be used directly in approved composting or anaerobic 
digestion plants.  
  
4 © EAC  2023 – All rights reserved  
 Table 1 — Requirements for handling, storage and transport of slaughter -house by -products  
 
S/No.  
 Name of 
byproducts  
 Utilization  Handling, storage and transport  
1.  Blood  Human food and  
pharmaceuticals,  
such as plasma,  
albumin and 
fibrin  In case of utilization as human food,  slaughter ing should 
preferably be done on  bleeding rails and the blood should be  
collected in clean receptacles. Where  blood plasma is 
required, collection  should be done in an anticoagulant  
immediately after slaughter of animals.  
Where fibrin is required, the blood should  be stored at chilling 
temperatures ( 2 to 6°C) in a stainless -steel container  
  Livestock feed  In case it is intended for livestock feed,  the blood should be 
collected in storage  bins under conditions that prevent soiling  
with any extraneous materials. The bins  should then be 
covered and transported  immediately (within 3 -6 h)  to 
processing  units. Lime or any other permitted  
preservative may be added at the time of  collection  
  Fertilizer and 
other  
commercial uses  Blood for processing into fertilizer may  be collected by any of 
the above  procedure s and blood that has been  
soiled by regurgitated ingesta, floor and  spilt blood may also 
be collected. Blood  collected for food, pharmaceuticals or  
livestock feed if found unsuitable for any  reason may also be 
included for  processing into fertilizer stock. Blood  should be 
collected and transported  within 4 -6 h to the processing unit in  
closed containers. Addition of  preservatives such as formalin 
or Lysol  may be done but these should be added  
only at locations where their use is  permitted in the 
slaughterho use premises. For prolonged storage of  
blood, it should be stored at 4 to 10 °C   
2.  Pancreas  Trypsin, insulin,  
pancreatin and  
chymotrypsin  Pancreas should be removed  expeditiously, preferably within 
30 min  after slaughter of the animal to prevent  
autolysis. The glands should be collected  into a stainless steel 
or aluminium vessel  and chilled ( at 4 °C) or frozen 
immediately.  
Direct contact of ice or freezing mixtures  with the tissues 
should be avoided. After  the tissue is chilled or frozen, it 
should  be pack aged in strong fibre boxes lined  with 
thermocolor several layers of wax  paper to protect the glands 
from thawing.  
Each container should be tightly filled to  the top to give 
minimum air space . The  glands should  be transported and 
stored  under refrigerated conditions  
3.  Endocrine  
glands  Hormones like  
pituitrin, 
thyroxine  
and adrenalin  The endocrine glands should be  collected immediately after 
slaughter and  preserved under frozen conditions,  
similar to the pancreas  
4.  Liver  Liver extract,  
glycogen, 
vitamin  
B12, etc  The livers should be removed without  soiling and collected into 
stainless steel  or aluminium containers provided with  lids. 
These should be transported within  
1 to 2 h to processing  unit and stored at  cold storage 
temperature (4 °C)  
5.  Intestines  Casings, surgical  
sutures, etc  Primary cleaning which involves  separation of intestines from 
mesent ery and, removal of intestinal contents  should be done 
in the slaughter -house.  
Further cleaning should be done within 1  to 2 h at the 
processing unit. These  should be transported to the place of  
processing preferably in any closed  container like stainless 
steel  tins, polyethylene  containers, or bags or closely woven   
© EAC 2023 – All rights reserved  5 
 baskets  
6.  
 Bile 
secretions  Bile salts  The gallbladder should be removed  from the liver as soon as 
possible and  the bile contents emptied immediately  into a 
clean vessel through a fine screen  
to prevent any stones, parasites, etc,  from passing through. 
Bile if stored for  long periods should be preserved by  addition 
of permitted anti -microbial  agents depending on the end -
product or  frozen until use. Bile should be  transported in 
closed containers  preferably polyethylene or similar 
nonreactive  materials and stored as above.  
Another method of preservation is by  concentration of bile to 
change it to a  syrup  
7.  Lungs  Heparin  Lungs are liable to rapid putrefaction.  This should be 
prevented by addition of  a suitable permitted anti -microbial  
agents. The tissue should then be stored  for limited period at 
room temperature  (25 to 35 °C)  
8.  Testes  Hyaluronidase  The testes should be immediately  collected in containers 
chilled in ice to protect the activity of hyaluronidase  
9.  Trimmings  
and stomach  Proteose, 
peptone  The trimmings and stomach should, as  far as possible, be 
collected from  slaughter -house or meat processing  
factories immediately after the  slaughtering and processing 
operations.  Stomachs should be collected after  emptying the 
ingesta in the offal washing  area provided for the purpose, 
washed in  water free of any adhering ingesta and  transported 
at the earliest in closed  
containers to the processing units  
10.  
 Pig stomachs  Renin and 
pepsin  The pig stomach lining should be peeled  off, cut into four 
pieces and frozen in  trays. The lining should be preserved by  
covering with one percent solution of  sulphuric acid (30 mL  of 
commercial  sulphuric acid added into one litre of  water) in a 
large glass jar or enamelled  
containers. The lining should be  transported to the 
pharmaceutical  industry while still submerged in the  
original acid  
11.  
 
 Hides and  
skins  Leather  Hides and skins should be collected and  transported to place 
of storage within 8  hours. Hi des should preferably be salted  
before storage  
12.  Tail hair,  
bristles and  
body hair  Brushes  Generally, tail hair bristles and body hair  should be separated 
and transported  within 8 to 10 h  
13.  
 Bones  Gelatin, glue  The bones should be freed of adhering  flesh and dried. Green 
bones should be  broken, cooked and dried. In case of  desert 
bones, they should be neatly laid  out on a sloping cement 
platform in the  collection centres. During dry weather,  the 
bones should be sprayed with water  
to encourage bacterial and insect action  and to wash off 
unwanted material. Care  should be taken not to dry bones in  
direct contact with earth. Further cooking  and processing is 
similar to green bones  
14.  Hooves and  
horns  Buttons, 
handles,  
combs, horn 
meal,  
foam compound,  
etc Hooves and horns freed of pith should  be collected and 
transported to be stored  in cool sheds. These should not be  
exposed to undue heat and desiccation  during collection, 
transport and storage  as these may crack or become brittle  
15.  Horn pith  Gelatin  Horns should be placed in boiling water  for a short period to 
remove any blood,  fat or adhering tissue and pith removed  by 
a gentle tap. The pith should then be  cleaned free and stored 
in mesh -like containers for transport    
6 © EAC  2023 – All rights reserved  
   
© EAC 2023 – All rights reserved  7 
 Bibliography  
IS 8895: 2015 , Handling, storage and transport of slaughterhouse by -products — Guidelines  
 DEAS 1190 : 2023   
 
© EAC 2023 – All rights reserved