DRAFT KENYA STANDARD             DKS 2902:2020  
                                                                                                               ICS 67.060  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Potato flakes  — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
©KEBS  2020                              First Edition 2020  
  
 DKS 2902:2020  
   ii TECHNICAL COMMITTEE REPRESENTATION  
 
The following organizations were represented on the National Technical Committee : 
University of Nairobi  
Agriculture and Food Authority - Food Cop directorate  
Kenya Agricultural & Livestock  Research Organization  
Kenya Industrial Research & Development Institute  
National Potato Council of Kenya  
Propack Ltd.  
Graduate Africa Ltd 
Mhogo foods Ltd  
International Potato Center  
Food Science and Technology platform of Kenya  
Kenya Bureau of Standards — Secretariat  
 
 
 
 
 
 
REVISION OF KENYA STANDARDS  
 
In order to keep abreast with the progress in the industry, Kenya standards shall be regularly reviewed. 
Suggestions for improvement of published standards are welcome and should be addressed to the Managing 
Director, Kenya Bureau of Standards.  
 
 
 
 
 
 
©Kenya Bureau of Standards, 2019 
 
Copyright. Users are reminded that by virtue of Section 25 of the Copyright Act, Cap. 12 of 2001  of the Laws of Kenya, copyr ight subsists in 
all Kenya Standards and except as pro vided under Section 26 of this Act, no Kenya Standard produced by Kenya Bureau of Standards may 
be reproduced, stored in a retrieval system in any form or transmitted by any means without prior permission in writing from the Managing 
Director . 
 
 
 
 
 
  
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 DKS 2902:2020  
   iv  
 
DRAFT KENYA STANDARD               DKS 2902:2020  
                       ICS 67.060 
 
 
 
 
 
 
 
Potato flakes — Specification  
 
 
 
 
 
 
 
 
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               
 
  
   v Foreword  
This Kenya Standard has been developed by the Tubers and Tuber Products Technical Committee under the 
guidance of  the Standards Projects Committee and it is in accordance with the procedures of Kenya  Bureau of 
Standards.  
Potatoes are  common foods in many households in Kenya  and are currently being fronted as one of the food 
security crops under the BIG 4 agenda . One of the challenges facing the sector is on post-harvest  losses. Potato 
flakes is one of the innovative ways available for processing of  potatoes hence increasing its utilization and 
prolonging the shelf -life of the potatoes. Being a new product in the marke t, there is need for a standard for 
uniformity and conformity.  In order to assure quality and consumer safety, it was necessary to develop a national 
standard for potato flakes . This first edition of t he standard  thus intends to safeguard the interests of the 
stakeholders in the entire value chain, guaran tee product quality and enhance  safety of the consumers.   
In the preparation of this standard, reference was made to:  
KSEAS 745 Potato crisps - specification  
Acknowledgement is hereby made for the assistanc e derived from these sources.  
 
 DRAFT KENYA STANDARD          DKS 2902:2020  
   1  
Potato flakes  — Specification  
 
1 Scope  
This draft Kenya Standard  specifies requirements and methods of sampling and test for potato flakes  
made from potato tubers of  edible  variety Solanum tuberosum  
2 Normative referenc es 
The following referenced 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  
 KS EAS 35, Specification for edible (fortified) salt  
KS EAS 38, General standard for labeling of prepackaged foods  
KS EAS 39, Code of practice for hygiene in the food and drink manufacturing indu stry 
KS EAS 103, Schedule of permitted food additives  
KS EAS 321, Edible oils and fats —Specification  
KS EAS 748, Fresh potatoes — Specification  
KS EAS 98, Spices and condiments — Specification  
AOAC 2013.06, Arsenic, Cadmium, Mercury and Lead in foods  
KS ISO 6579 -1, Microbiology of the food chain — Horizontal method for the detection, enumeration and 
serotyping of Salmonella — Part 1: Detection of Salmonella spp.  
KS ISO 6888 -1, Microbiology of food and animal feeding stuffs — Horizontal method for the enume ration of 
coagulase -positive staphylococci (Staphylococcus aureus and other species) — Part 1: Technique using Baird -
Parker agar medium  
KS ISO 16649 -2, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
beta-glucuroni dase -positive Escherichia coli — Part 2: Colony -count technique at 44 degrees C using 5 -bromo -
4-chloro -3-indolyl beta -D-glucuronide  
KS ISO 21527 -2, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
yeasts and moulds — Part 2: Colony count technique in products with water activity less than or equal to 0,95  
KS ISO 6633 Fruits, vegetables and derived products -- Determination of lead content -- Flameless atomic 
absorption spectrometric method  
KS ISO 6561 Fruits, vegetab les and derived products -- Determination of cadmium content -- Part 1: Method 
using graphite furnace atomic absorption spectrometry  
 
3 Terms and definitions  
 
3.1  
potato flakes  
potato products processed by boiling, mashing  and dehydrating  
 
 DKS 2902:2020  
   2 3.2  
food grad e material  
material which will safeguard the hygienic, nutritional, technological, and organoleptic qualities of the product  
 
4 Requirements  
4.1 Raw materials  
The following raw materials shall be u sed in the processing of potato flakes : 
a) potatoes conform ing to KS EAS 748, 
In addition,  the following optional ingredients may be added:  
i. edible oils and fats conforming to  EAS 321, 
ii. spices and condiments conforming to EAS 98; and  
iii.  edible salt conforming to EAS 35.  
 
4.2 General requirements   
a) Plain potato flake s shall be of a colour that is characteristic of the variety  of potatoes  used . Where  additives 
are used, the colour shall be characteristic of the ingredients . 
b) potato flakes shall be free from off -flavour, rancidity and bitter  taste  
c) The potato flake s shall have a smooth / uniform  consistency  
d) potato flakes  shall be free from foreign matter and any other adulterants  
      
4.3 Specific  requirements  
4.3.1 potato  flakes  shall conform to the specified composition al requirements in Table 1.  
 
Table 1 — Com positional requirements  for potato flakes  
 
SL No.  Parameter  Limit  Test 
method  
i.  Moisture content, %, by 
mass, max.  10               
ISO 712  
ii.  Free fatty acids on dry 
weight basis, %, max.  0.5 EAS 321  
iii.  Sodium chloride (NaCl) on 
dry weight basis, %, max  2 EAS 35  
iv.  Acid insoluble ash, %, by 
mass, maxa 0.05 KS EAS 82  
a) % mass on dry matter basis . 
         DKS 2902:2020  
 
   3 5 Food additives  
Food additives may be used in the preparation of potato flakes  in accordance with EAS 103.   
 
6 Hygiene  
6.1 Potato flakes  shall be processed and handled in accordance with EAS 39.  
6.2 The product shall comply with microbiological limits given in Table 2 when tested in accordance with the test 
methods specified therein  
 
Table 2 — Microbiological limits for potato flakes  
s/no Micro -organism  Maximum  limit  Test method  
 
i.  
 Escherichia coli per 
1 g  Absent  ISO 16649 -1  
 
ii.  
 Salmonella per 25 
g  Absent  ISO 6579  
 
iii.  
 Yeast and moulds 
cfu/g  103  ISO 21527 -2 
 
iv.  
 Staphylococcus 
aureus per 25 g  Absent  ISO 6888 -1  
 
 
6 Contaminants  
6.1 Heavy metals  
Potato flakes  shall comply with limits for heavy metals established by the Codex Alimentarius Commission as 
given in Table 3 when tested in accordance with the test methods specified therein  
 
Table 3 — Heavy metals limits for potato flakes  
 
 Heavy metal  Limit  
mg/kg  Test method  
 
ii.  
 Lead (Pb)  0.1 ISO 6633  
 
iii.  
 Cadmium (Cd)  0.1  ISO 6561 -1/2  
 
6.2 Other contaminants  
Potato flakes  shall comply with the maximum levels of the Codex General Standard for  
Contaminants and Toxins in Food an d Feed (CODEX STAN 193).  
 
7 Packaging  
Potato flakes  shall be packaged in food grade material which will safeguard the hygienic, nutritional,  DKS 2902:2020  
   4 and organoleptic qualities of the product.  
The packaging materials shall comply with the environmental legislation  of the destination country.  
 
8 Weights and measures  
Potato flakes  shall be packaged in accordance with the  existing Weights  and Measures requirements.  
 
9 Labelling  
9.1 In addition to the requirements of EAS 38, the following specific labelling requirements  shall 
apply and shall be legibly and indelibly marked . 
a)  name of the product ‘ Potato flakes ; 
b) name, and physical address of the manufacturer/ distributor and /or trade name/ brand name;  
c) if spiced they shall be labelled ‘Spiced Potato flakes ”; 
d) da te of manufacture;  
e) list of ingredients  
f) lot identification  
g) best before date;  
h) country of origin  
i) the net weight  
j) storage instruction  
k) declaration of flavouring agent or spice used  
l) instructions on disposal of used package.  
m) nutritional information  
n) method of preparation for consumption  
      
9.2 When labelling non -retail packages, information shall either be given on  
the packages or in accompanying documents, except that the name of the product, lot identification  
and the name and addr ess of the manufacturer or packer shall appear on the packages . 
 
10 Methods of test  
The product covered by this standard shall be tested according to the methods of test indicated in this  
standard.  
 
11    Criteria  for conformi ty 
A lot shall be de clared as conforming to this standard if samples inspected or analyzed for quali ty requ irements 
conform to the pro visions of this standard. 
 
         DKS 2902:2020  
 
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