Pollen Code of Practice 2018  DKS 2998  
 
KENYA  BUREAU  OF STANDARDS  (KEBS)     
 
Apiculture  Industry      
 
 
 
 
  
 
 
 
 
 
Pollen  – code  of practice  - 2019  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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   
Pollen Code of Practice 2018                 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 ’ Depa rtment  
 Technical  University  of Kenya  
 Janisa  Ltd. 
 Apiculture  Ventures  Ltd 
 Maynard  Farm  
 Consumer  Information  Network  
 Kenya  Bureau  of Standards  
   
 
  
 
  
 
  
 
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
Pollen Code of Practice 2018   
 
 
 
 
  
 
 
 
 
Foreword  
 
This code  of practice  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 code  of practice , reference  was made  to the following  documents : 
 
Code of Practice: Processing of Bee Products - Part 2: Good Manufacturing Practice  
Amendment 3  
Receipt and Processing of Honey and Dried Pollen - Records relating to compliance 
with the Food (Tutin in Honey) Standard 2010  
BEE POLLEN — AN OVERVIEW -- http://www.beeculture.com/bee -pollen overview/  
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  
 
  
Pollen Code of Practice 2018   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
2. SCOPE  AND APPLICATION  
    This code covers  the harvesting, processing, packaging  and placing in the market of 
Bee Pollen . 
The code Applies to plant pollens collected by the honey bee, that is intercepted by pollen 
processors for human use.  
 
 
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 E AS 39 - Hygiene in the food and drink manufacturing industry - Code of practice.  
II. KS ISO 22000 Food safety management 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   
Pollen Code of Practice 2018  4.       DEFINITIONS more to be added as deemed necessary by members  
For the purpose  of this code  of practice  standar d the following  definitions  shall apply:  
4.1 Pollen  
Bee pollen is a ball or pellet of field gathered flower pollen packed by worker honeybees. Its 
primary use in the hive is as a source of food to bees (honeybee larva and workers) also called 
bee bread. It is stored in brood cells sealed with drops of honey.  
- Produce Handlers  
- Contaminants  
- Allergen  
- Food Grade Mat erial 
- Traceability  
- Apiarist - One who manages an Apiary  
 
 
 
 
 
 
4. Production  
4.2 Composition  
Composition of pollen depends from plant to plant and can also vary from time to time (hour, 
day, and week) and also from colony to colony. For this reason, some pollen sources are 
considered of higher value than others. It consists of simple sugars, protein, minerals, vitamins, 
fatty acids and a small percentage of other components.  
" The colour and chemical composition of bee pollen varies 
depending on the floral  sources, consequently the colour of bee 
pollen can be yellow, red, purple, green or even brown.  
The color of bee pollen is frequently yellow, red, purple, green and brown.   
Pollen Code of Practice 2018  4.2 Collection 
and harvesting  
Bee pollen is collected 
by the use of pollen 
traps. The pollen trap is 
" a frame 
that contains 
a   wire mesh to 
allow the bee 
to enter the hive. 
The trap 
harmlessly removes the pollen from the hind legs of the worker 
bees and allows it to fall through the screen into a drawer where 
the pollen is collected."  
 
 
 
 
 
 
 
 
Diagram 1: Pollen trap positioned onto A Beehive  
The trap is removed from time to time to allow the bees continue 
to feed adequately.  
 
Pollen Code of Practice 2018   
 
Diagram 2: Pollen  Collection Tray  
 
Collected pollen should be temporarily stored in a ventilated container and transported to 
suitable premises for processing.  
The collected pollen is then sold fresh, frozen or dehydrated  
Pollen should be collected every 3 to 4 days and before any significant rain.  In wet weather, 
pollen, which becomes damp, may start to grow mould and rot after 4 to 5 days.  
Pollen containers should be kept out of the sun to prevent ‘sweating’ and clumping of pellets, 
and to minimize microbiological growth.  
4.3 Processing.  
4.3.1 General  
4.3.1.1To prevent deterioration pollen should be processed soon after collection. The operator 
must ensure that pollen received for processing is fit for intended purpose.  
4.3.1.2    Pollen must not be mouldy.  Mouldy pollen is not fit for human consumption and must 
be discarded. Pollen is subject to spoilage from moulds, fungi and bacteria due its high moisture 
content. Fresh pollen contains 10 -12% of moisture hence the moisture content should be 
reduced to about 4% / < 8%  for preservation.  
 
Pollen Code of Practice 2018  There are three stages in processing pollen for human consumption: drying, cleaning and 
storage  
Pollen can be stored either in frozen state or dried but is best consumed dry.  
 
 
4.3.2 Drying  
Drying of pollen must be done in a manner that minimizes the contamination of the product and 
the growth of any microorganism present in the product.  
A simple drying procedure can be effective. Air drying can be used to reduce the moisture 
content of pollen and should normally get the pollen dry enough for marketing. For air drying 
pollen is spread about 20mm deep in shallow trays with fly wire bottoms and it should not be 
placed in direct sunlight and may have to be protected from bees.  
Air drying systems can be developed at low expense and effective for batch lots of pollen. Warm 
dry air is forced through the pollen, removing the moisture. The recommended drying 
temperature is 45°C.  
If pollen is trapped and stored for feeding to the bees, drying the collected pollen is not required 
if it can be frozen. The process of drying pollen will  reduce the nutritive value; hence pollen is 
collected and frozen in sealed containers to retain the maximum levels of nutrients to meet 
honey bee requirements.  
As an indicative estimate of moisture content, typically when breaking the pollen pellet is 
attempted between the finger nails: if it does not disintegrate and is difficult to break - moisture is 
2-5%; and if it breaks with pressure but does not powder moisture is above 5%;  
Pollen must be dried to a final moisture content sufficient for the preservat ion of the product 
considering its intended packaging and storage conditions.  
4.3.3 Cleaning  
4.3.3.1 Cleaning equipment   
A simple birdseed cleaning unit which uses a vacuum cleaner for the air supply may be suitable 
for cleaning small quantities of pollen .  Sieves can also be used.  
Large quantities may need to be processed in a commercial seed -cleaning machine.  These 
contain vibrating riddles or screens which sift out the pollen into different sizes.  They also have 
an air current to remove the dust and f ine debris.  
4.3.3.2 Cleaning procedure   
Pollen Code of Practice 2018  Pollen cleaning is carried out after the pollen is dried. Dried pollen must be cleaned to ensure 
that the product is free of all foreign matter such as dead bees, wax, insect parts, wood, dust, 
and other debris.  
Cleaning of pollen is simplified if the amount of waste is reduced in trapping.  
Basic cleaning of small pollen collections can be carried out with a series of hand sieves. First, 
the dust is removed with a sieve of fine fiber glass mesh. The pollen is then pa ssed through two 
closely held mesh screens to remove larger debris.  
An alternative is a gravity fed screening system. The pollen is poured over a slanted slotted 
screen capable of withholding large debris. The pollen passes through successive screens with 
a collection box at the bottom of each plate. Below the lowest plate is a box for collection of 
dust.  
4.4 Storage  
Immediately after drying and cleaning pollen should be packaged in clean airtight containers. If 
allowed to stand in open air for any period o f time the pollen will absorb moisture from the air 
and subsequently deteriorate.  
No fumigants are recommended as pollen which has not been treated has a higher market 
acceptance. To protect pollen from insects’ infestation sealed containers of pollen shou ld be 
frozen for 24 -48 hours then stored under normal refrigeration.  
Pollen intended for human consumption should be stored in a deep freeze or as dried pellets in 
air tight containers at room temperature.  
4.4.1 Cold chain Management  
Cold chain facilities  shall be available, and shall be in satisfactory structural conditions of 
adequate cleanliness. Recommended produce temperature, and humidity shall be documented 
and be maintained at all times  
4.4.2 Freezing  
Fresh pollen must be placed in a freezer witho ut unnecessary delay especially if the pollen is 
wet. Freezing will prevent microbial growth and spoilage, and kill wax moth and pollen mite. 
Pollen should be frozen at -18 °C for at least 48 hours to destroy wax moth. Contamination of 
the pollen must be p revented during freezing.  Pollen must be properly packed and identified.  
The date packaged to be included.  
The freezer must have the capability to quickly freeze pollen to the required temperature. The 
pollen must be loaded in the freezer in such a manne r that allows effective freezing of the 
product.  
5. Hygiene requirements  
5.1 Contaminants   
Pollen Code of Practice 2018  Pollen must not be contaminated with rodent droppings and pests such as cockroaches and 
ants.  
Processors of pollen should require their suppliers to have an effecti ve pest control system in 
place at the hive and storage facilities to minimize contamination of pollen by pests.   
The presence of rodent droppings indicates that there is a hole in the trap or hive, or gear is 
being contaminated during winter?  Storage.    
The presence in pollen of dead bees, wax, insect parts, wood, dust and other foreign matter in 
pollen must be minimized.  
5.2 Handling  
Operators shall ensure personal hygiene of produce handlers.  
HACCP principles should be used to set up a system of mana ging product quality. A risk 
assessment or own farm 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 aspec ts of the produce are likely to be affected. This 
shall include preventing contamination from foreign bodies such as pieces of string, glass, 
metal, hair, nails, knives, other produce etc. These assessments shall be documented and 
periodically.......?  rev iewed?......  
A personal hygiene policy should be established and implemented to ensure that pollen is not 
contaminated during handling:   
a) Written instructions for acceptable personal hygiene should be visibly displayed at 
appropriate areas and enforced.  
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 -contractors are co mpetent in assigned duties, and are conversant 
with hygiene, accidents, and emergency procedures and any other issue critical to food 
safety.  
d) The farm   production unit shall have a documented hygiene procedure/protocol for 
handling of product premised 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 from microbia l, 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  
Pollen Code of Practice 2018  high standards of personal hygiene. Personal hygi ene 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 that 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.  
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.  
5.3 Incompatible goods  
All incompatible items incompatible with produce including cleani ng agents, lubricants among 
others, shall be stored in designated areas away from product to prevent taint, ethylene damage 
or cross contamination of produc t.  
5.4 Product Integrity.  
Operators shall ensure the integrity of product consignment throughout th e handling phases 
including storage, transportation, repackaging where necessary, and loading into a freight 
vessel.  
6. Quality control and monitory (monitoring) systems  
6.1 Quality control  
The operator shall have a quality assurance system.  Quality cont rol unit shall be within the 
vicinity of the pack 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 pur poses. 
All equipment used for weighing, sizing, temperature monitoring or any other measuring devices 
shall be calibrated regularly and records maintained.  
6.2 Traceability and inventory control  
There must be a system in place for the identification of r aw 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 pro cessing, 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 raw materials (e.g. incoming honey, pollen) and finished 
produ cts, including any non -compliant materials and products .  
6.3 Records  Commented [o1]: Records Management.   
Pollen Code of Practice 2018  Records containing the following information must be kept:  
a) Apiarist and Beekeeper Statements (Harvest Declarations) or equivalent records    
b) Records for identifying products and est ablishing traceability  
c) Inventories  
d) Observations from monitoring and any corrective action taken (including restoration of 
control, product disposition and prevention of recurrence).  
7. Construction of pack house  
Construction of the pack house shall be su ch as to prevent the entry of domestic 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, 
washabl e materials, which are easy to clean 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, growth of undesirable moulds, shedding of paint flakes or particles and 
also reduce condensation.  
Windows and other openings shall be constructe d 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 store areas shall be adequate to allow effective 
inspection of produce. The pack 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 work 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 bi rds. 
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.  
Visitors should wear appropriate, wear protective clothing and adhere to other hygiene 
provisions in this code  
9. Packaging and labelling   
Pollen Code of Practice 2018  9.1 Packaging  
Pollen should be packed in food grade materials that secure product integrity.  
9.2 Labelling  
Labellin g of packages of pollen shall be done in accordance with the requirements stipulated in 
KS EAS 38, Labelling of pre -packaged foods)  and shall include the following:  
a) Name of the product  
b) Name   of bee species from which the pollen is derived  
c) name, location a nd address of manufacturer; processor;  
d) net weight, in g or kg;  
e) date of production/packaging  
f) expiry date;  
g) batch number;  
h) storage conditions  instructions;  
i) country / geographic region of origin  
 
 
9.3 Allergen information  
Package of pollen should include an advisory statement to the effect that the product contains 
bee pollen which may cause severe allergic reactions.