DEAS 1090 : 2022 
ICS 67.140  
 
© EAC 2022                                                                                                                              1st Edition  2022  
 DRAFT EAST AFRICAN STANDARD  
Coffee industry  — Code of practice  
EAST AFRICAN COMMUNITY  DEAS 10 90:2022 
ii © EAC 2022 – All rights reserved  
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© East African Community  2022 — All rights reserved  
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Reproduction for sales purposes may be subject to royalty payments or a licensing agreement.  
Violators may be prosecuted . DEAS 10 90:2022 
© EAC 2022 – All rights reserved  iii 
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ............................  iv 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  1 
4 Primary production  ................................ ................................ ................................ ...............................  3 
4.1 Nursery establishment and management  ................................ ................................ ...........................  3 
4.2 Farm establishment  ................................ ................................ ................................ ...............................  4 
4.3 Crop husbandry  ................................ ................................ ................................ ................................ ..... 4 
4.4 Harvesting  ................................ ................................ ................................ ................................ ..............  5 
5 Processing  ................................ ................................ ................................ ................................ .............  6 
5.1 Location, design and layout  ................................ ................................ ................................ .................  6 
5.2 Hygiene facilities  ................................ ................................ ................................ ................................ ... 6 
5.3 Maintenance and sanitation  ................................ ................................ ................................ .................  7 
5.4 Personal hygiene  ................................ ................................ ................................ ................................ ... 7 
5.5 Process control  ................................ ................................ ................................ ................................ ..... 7 
5.5.1  General  ................................ ................................ ................................ ................................ ...................  7 
5.5.2  Primary processing  ................................ ................................ ................................ ...............................  8 
5.5.3  Secondary processing  ................................ ................................ ................................ ........................  10 
6 Labour and workers welfare  ................................ ................................ ................................ ...............  13 
7 Environmental management  ................................ ................................ ................................ ..............  13 
8 Quality control  ................................ ................................ ................................ ................................ ..... 14 
9 Product information and consumer awareness  ................................ ................................ ...............  14 
 
 DEAS 10 90:2022 
iv © EAC 2022 – All rights reserved  
 Foreword  
Development of the East African Standards has been necessitated by the need for harmoniz ing 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 remov ed.  
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 rep resentatives 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 a nd 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. XXXXXX.  
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 h ave the latest versions of the standards 
they are implementing .  
The committee responsible  for this document is Technical Committee EASC /TC, Coffee, Cocoa, Tea and 
related products.  
Attention is drawn to the possibility that some of the elements of this d ocument may be subject of patent 
rights. EAC shall not be held responsible for identifying any or all such patent rights.  DRAFT EAST AFRICAN STANDARD  DEAS 10 90:2022 
 
© EAC  2022 – All rights reserved  1 
 Coffee industry  — Code of practice  
1 Scope   
This Draft East African Standard provides guidance on the best practices during primary p roduction, 
postharvest handling and processing of coffee to ensure safety, quality and sustainability by stakeholders 
along the coffee value chain  
2 Normative references   
EAS 38, Labelling of pre -packaged foods  
3 Terms and definitions   
For the purposes of  this document, the terms and definitions given in ISO 3509 and the following 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  
Agricultural inputs  
Any incoming material (e.g. seeds, fertilizers, water, agricultural chemicals, biological control agents, botanical 
pesticides, and the like.) used for the primary production of coffee.  
3.2  
Biological control agent  
organisms intended to kill or control pests or control the behaviour or physiology of pests during production or 
storage of crops.  
3.3  
Cleaning  
The removal of soil, dirt, grease or other foreign matter.  
3.4  
Clean water  
Water t hat does not compromise food safety in the circumstances of its use.  
3.5  
Composting  
Natural process of decaying of organic matter such as crop residues, animal wastes, food garbage, some 
municipal wastes and suitable industrial wastes by microorganisms under controlled conditions.  
3.6  
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 industry, animal husbandry and veterinary medicine) post -harvest  
2 © EAC 2022 – All rights reserved  
 handling, manufacturing, processing, preparation, treatment, packing, packaging, transport or holding of such 
food as a result of environmental contamination.  
3.7  
Control Measures  
action or activity that is essential to prevent a significant food s afety hazard or reduce it to an acceptable level  
3.8  
Farm  
plot of land and its surroundings in which coffee is grown and harvested and the surroundings under the 
control of the same management.  
3.9  
Fertilizer  
Includes any substance – solid or liquid – or any nutrient element or elements – organic or inorganic – used 
singly or in combination with other materials, applied directly to the soil/leaves for the purpose of promoting 
plant growth, increasing crop yield or improving their quality.  
3.10  
Food s afety hazard  
biological, chemical or physical agent in food with the potential to cause an adverse health effect  
3.11 
Manure  
Animal excrement which may be mixed with litter or other material, and which may be fermented or otherwise 
treated.  
3.12  
Microo rganisms  
Include yeasts, mould, bacteria, viruses and parasites. When used as an adjective, the term “microbial” is 
used.  
3.13 
Moisture Content  
Quantity of free water in a specified material; expressed either as a decimal ratio or as a percentage.  
3.14  
Mucilage  
Common word to describe the slimy layer found between the pulp and adhering to the parchment inside a 
coffee cherry, but not removed by pulping. Not present in unripe and overripe coffee.  
3.15 
Pest  
An unwanted animal, plant or microorganisms t hat affect the production, quality and safety of coffee – for 
example, insects, pathogens, weeds and rodents.  
3.16  
Pesticide  
Any substance or product, or mixture thereof, including active ingredients, adjuvants and pesticide 
formulations, intended to co ntrol, prevent, destroy, repel or mitigate directly or indirectly, any pest. The term 
shall be understood to include insecticide, fungicide, bactericide, nematicide, herbicide, molluscicide, avicide, 
rodenticide, plant regulator, defoliant, desiccant and t he like.  
3.17  
Potable water  
Water that is suitable for human consumption as approved by the World Health Organization (WHO) or 
equivalent regulation.   
© EAC 2022 – All rights reserved  3 
 3.18  
Primary production  
Those steps involved in the growing and harvesting of coffee such as plantin g, water management, nutrient 
management, pest management and shade management.  
3.19 
Primary processing  
The preparation and/or transformation of coffee cherries for further processing, e.g. dry and wet methods.  
3.20 
Pulp  
part of the coffee cherry compo sed of the external exocarp and most of the internal mesocarp (mucilaginous 
tissue).  
3.21 
Risk  
effect of uncertainty  
3.22  
Sanitize  
Reducing the level of microorganisms through using chemicals, heat and other methods.  
3.23  
Site  
A defined area on the property – for example, a production site.  
3.24 
Traceability  
The ability to follow the movement of produce through the specified stages of production and distribution.  
4 Primary production  
Measures should be taken to ensure agronomic practices are in comp liance with statutory requirements for 
environmental protection, Crop varieties, and to minimize introduction of contamination from agricultural 
activities.  
4.1 Nursery establishment and management  
The establishment and management of nursery should meet th e following:  
a) The nursery site should have adequate water supply, sheltered from wind, exposed to the sun and 
well drained media;  
b) Where plant materials used for construction of nursery shades, should conform to legislations on 
protection of plant species   
c) Fertilizer use should be i n accordance with coffee production recommendation  handbooks or grower 
manuals applicable in Partner States  
d) Non-biodegradable materials and other waste generated in the nursery should be disposed off in 
accordance with relevant P artner States regulations  
f) Planting material used should be approved in accordance with with relevant Partner States 
regulations   
4 © EAC 2022 – All rights reserved  
 g) Use of agrochemicals for pest and disease control should be be limited to those approved for use in 
the coffee industry and in accordance with applicable legislations on chemical use  
h) Sites excavated for nursery soils should be rehabilitated  
4.2 Farm  establishment  
a) Coffee should be grown in recommended agro -ecological zones.  
 
b) In case of forested land and land use change, an enviro nmental impact assessment (EIA) license from 
competent authority should be obtained.  
 
c) Land preparation techniques (time, methods and technology) that minimize soil erosion and compaction, 
and safeguard the environment should be applied.  
 
d) Field planting sh ould be in accordance with coffee production recommendation handbooks or grower 
manuals applicable in Partner States  
 
e) Where necessary, soil PH correction should be based on soil analysis results and recommendations 
applicable in Partner States  
 
f) Use of ag rochemicals for soil treatment and weed control should be limited to those approved for use in 
the coffee industry and in accordance with applicable legislations on chemical use in Partner States.  
 
g) Potential sources of contamination from the environment sh ould be identified.  
 
h) Primary production should not be carried out in areas where there are potentially harmful substances that 
may contaminate coffee during its growing stage, harvest and postharvest handling.  
 
i) Diseased or damaged plants should be removed  to prevent further spread of the disease in the production 
site 
4.3 Crop husbandry  
4.3.1  Pruning should be done in accordance with approved coffee production handbooks or grower 
manuals applicable in Partner States and the pruned clean material left in t he field for sustainable soil fertility.  
4.3.2  Fertilizers should be used in a manner that promotes plant health while ensuring food safety and 
environmental protection;  
a) Fertilizer used should not contain potentially harmful substances and should comply wi th 
relevant Standards;  
b) Application of fertilisers should be as recommended by a competent authority;  
c) where applicable, machines/equipment/apparatus used for application of fertilisers should be 
regularly maintained, calibrated and records maintained;  
d) Reco rds of fertilizer application indicating location, date of application, type and quantity of 
fertilizer applied should be established and maintained;  
e) The fertilizer should be stored in a designated location and records maintained  
 
4.3.3  Quality of water us ed for irrigation should be in accordance with relevant standard  applicable in 
Partner States and analysis reports maintained.   
4.3.4  Well decomposed manure should be used in production of coffee and managed in a manner that 
ensures food and environmental safety in accordance with coffee production handbooks or grower manuals 
applicable in Partner States.   
© EAC 2022 – All rights reserved  5 
 4.3.5  Use of agrochemicals for soil treatment, weed control and use of pesticides should be limited to 
those approved and certified for use in the coffee industry and in accordance with applicable legislations in 
Partner States  
 
4.3.6  Approved Crop Protection Products should be applied in a manner that assure food safety, protects 
the worker and the environment in accordance with Pest Control Products Act, Regulations, Water Act and 
Crops Act in Partner States  
 
a) Instructions on the label such as application rate, timing of application, pre -harvest interval, maximum 
number of sprays, restricted re -entry interval shall be observed to minimise pesticide residues  and 
ensure compliance with requirements for maximum pesticides residue limits for coffee;  
b) Integrated Pest Management (IPM) techniques should be applied;  
c) An up to date and complete list of all the crop protection products used and/or stored on the farm 
should be maintained;  
d) The choice of Personal Protective Equipment (PPE) and handling of the product should be as per 
manufacturer’s recommendations in the material safety data sheet;  
e) Records of crop protection products applied should be maintained including: field identification 
(number or code, location), application date, rate, product trade name (brand), name of the 
operator/supervisor, application machinery (e.g. knapsack) and name of pest or diseases controlled;  
f) Application and measuring equipment should be well maintained and calibrated regularly to ensure 
accuracy of application rates and proper records maintained;  
g) All crop protection products should be transported in a safe manner with attention to minimizing 
possible danger to people, food products and  the environment;  
h) Storage facilities should be appropriately designed with safety features, product inventory and 
manufacturer’s safety information maintained;  
i) The disposal of the surplus application mixes and wash downs should be carried out in a manner that 
ensures safety of the worker and the environment;  
j) Empty containers of crop protection products should be safely stored and later disposed in 
accordance with waste management Regulations in Partner States;  
k) Obsolete crop protection products should be la belled, stored and handled in a manner that prevents 
contamination of coffee and environmental pollution awaiting disposal;  
l) Personnel involved in application of crop protection products should be trained in safe handling, 
maintenance and storage of applica tion equipment and records maintained.  
4.4 Harvesting  
4.4.1  Measures should be taken to ensure that harvesting and sorting of coffee cherries is undertaken in a 
hygienic manner to prevent contamination and quality deterioration of the coffee:  
a) Farmers shou ld be sensitized on handling of berries, equipment, containers and use  of personal 
protection equipment;  
b) Only ripe cherries should be picked during harvesting  
c) harvesting machines should be maintained in good hygienic condition and the lubricants used shoul d 
be of food grade quality,   
6 © EAC 2022 – All rights reserved  
 d) Contact of coffee berries with the soil should be avoided   
e) Containers used during harvesting and sorting should be of food grade materials, clean and free from 
odours  
f) Coffee cherries should be stored under shade and delivered  to the pulping station within 8 hours of 
harvesting.  
g) Transport equipment and containers should be clean and free from odour and contaminants  
h) Records for harvested coffee cherries and transportation should be maintained  
4.4.2  Measures should be put in pla ce to minimise pesticide residues through periodical residue analysis 
prior to processing to ensure:  
 
a) Compliance of final coffee products with legislations and standards for pesticide residues.  
 
b) Taking of appropriate corrective actions and records maintain ed. 
5 Processing  
To ensure that coffee products are wholesome, safe for human consumption and the worker is protected from 
occupational hazards, coffee processing location, premises and steps should comply with Good 
Manufacturing Practices (GMP) in accord ance with EAS 39, and other relevant legislations  
5.1 Location, design and layout  
Premises for coffee processing should be located, designed, and constructed to facilitate necessary hygienic 
practices and effectively control food hazards and protect the environment. The location, design and layout 
should ensure that:  
5.1.1  Sources of contamination, pollution, and threats to food safety are identified and appropriately 
controlled.  
5.1.2  Adequate maintenance, cleaning, disinfection and monitoring of trans port vehicles, equipment, 
surfaces, ceilings and overhead structures is achieved  
5.1.3  Materials in contact with coffee are of food grade quality, appropriately designed and easy to maintain 
and clean  
5.1.4  Wet and dry operations are adequately separated  to reduce microbiological contamination  
5.1.5  Workers safety is assured and maintained by use of appropriate controls.  
5.1.6  Waste is managed effectively to prevent recontamination of food, pest access and infestation   
5.2 Hygiene facilities   
Coffee p rocessing premises should have appropriate internal design, equipment layout and location that 
ensure maintenance of good hygiene throughout the plant and to prevention of cross contamination and the 
following should be provided:   
a) Washrooms, changing room s, and hand -washing facilities supplied with water, disinfectants, liquid 
soap, sanitizer, disposable towels and/or hot air hand driers, as appropriate.  
b) Potable water complying with EAS 12.   
© EAC 2022 – All rights reserved  7 
 c) Adequate lighting  
d) Clean compressed air for dry cleaning.  
e) Food gra de quality lubricants.  
f) Appropriate storage facilities for packaging materials, finished products (unpackaged and packaged), 
lubricants, fumigants among others.   
g) Stairs in close proximity to production lines should be appropriately designed and maintained.   
h) Facilities for appropriate waste disposal.  
5.3 Maintenance and sanitation  
Maintenance and sanitation procedures and programmes should be established to cover all areas of the 
manufacturing premises to prevent cross contamination. One should ensure that : 
a) Efficient operation programmes are in place for all plant machinery and equipment.  
b) Effective cleaning and disinfection programs for all facilities and equipment are undertaken.  
c) Use of approved solvents, oils, lubricants, detergents and disinfectants.   
d) Monitoring to establish effectiveness of maintenance, cleaning and sanitation done.  
e) Calibration and preventive maintenance programmes are in place  
5.4 Personal hygiene  
A personal hygiene policy should be established and implemented to ensure that coffee is not contaminated 
by food handlers:   
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 sensitised on hygiene practices and wear 
protective clothing as appropriate.  
c) A documented and effective training manual and program should be in place to ensure that 
employees, contractors and sub -contractors are competent in assigned duties, and are conversant 
with hygiene, accidents, and emergency  procedures and any other issue critical to food safety.  
5.5 Process control  
5.5.1  General  
a) All process steps should be designed, implemented, monitored, measured, documented and reviewed 
for effectiveness of controls and compliance with critical limits fo r contaminants in accordance with 
relevant Standards and Coffee Production Recommendations for various coffee products.  
b) All equipment but not limited to weighing machines shall be calibrated, standardized and verified 
regularly by a competent authority.     
c) Calibration records shall be maintained.   
d) The weighing equipment shall be in compliance with the Weights and Measures regulations of the 
Partner States   
8 © EAC 2022 – All rights reserved  
 5.5.2  Primary processing  
5.5.2.1  Sorting  
a) There should be a documented procedure detailing handling o f produce from harvesting to receipt at 
the factory.  
 
b) Sorting area surfaces should be easy to clean, not slippery, and have adequate drainage and 
lighting.  
 
c) Sorting should be done to effectively remove foreign, extraneous matter, and coffee cherries that are 
under -ripe, overripe, and diseased.  
 
d) Sorted coffee cherries should be processed separately.  
 
5.5.2.2  Weighing  
The aim of this process is to document the quantities of cherry delivered for traceability.  
a) During weighing measures should be put in place t o ensure that the coffee cherry is protected from 
contamination and quality deterioration.  
 
b) The accepted coffee cherries should be weighed and records maintained.  
 
5.5.2.3  Pulping  
a) Only clean water should be used for pulping.  
b) Proper adjustment to suit cher ry sizes and servicing of the pulping machine should be ensured to 
prevent physical damage.  
c) Coffee should be pulped the same day it is harvested and received.  
d) Re-circulated water should be disposed of after the day’s pulping.  
e) Pulping machines to be eco -friendly in terms of water and power  
f) Measures should be put in place to ensure that different grades of parchment are clearly separated.  
5.5.2.4  Mucilage removal  
5.5.2.4.1  Fermentation  
a) Fermentation should be as per Coffee Production Recommendations handbook s or grower manuals 
applicable in Partner States.  
b) Measures should be taken to avoid over -fermentation.  
c) Fermentation tanks should be roofed.  
d) Fermentation tanks should be made of food grade material.  
e) The fermentation tank walls and floors shall not be cracke d and shall be waterproof.  
  
© EAC 2022 – All rights reserved  9 
 5.5.2.4.2  Mechanical removal  
 
a) Measures should be taken to ensure that the mucilage removing machine is in serviceable 
condition to prevent mechanical damage of the parchment.  
 
b) Procedures on cleaning the machine should be establi shed and records maintained.  
 
5.5.2. 5 Washing and grading  
Washing and grading should be done in a manner that maintains acceptable quality and safety of  parchment  
a) Water used for washing and grading should be clear, clean and free from taints, odours  
b) Wash ing and grading channels should be smooth and clean.  
c) Grading should be done in a manner that ensures separation of parchment according to density.  
d) Washing tools should be made of appropriate material, clean and maintained in serviceable condition.  
e) Where so aking is undertaken it should be done in a manner that does not compromise quality.  
f) Conveyance of parchment should be done in a manner that prevents physical damage of the 
parchment.  
5.5.2.6  Drying  
 
a) Cherries or Parchment should be dried in a manner that p romotes efficient aeration, uniformity in 
drying and prevent development of Ochratoxin A  
 
b)  The drying tables should be at least 1m from the ground  
 
c) Moisture content of dried coffee should be monitored using a calibrated moisture meter to achieve a 
moistur e content:  
 
i) 10 -11 % for parchment.   
ii) Not more than  12% for dried cherry  
 
d) During drying, measures should be taken to prevent rewetting of the coffee.  
 
e) Conditioning bins should be covered and well aerated.  
 
f) Drying tables and conditioning bins should be lab elled to facilitate traceability and records maintained.  
 
g) Measures should be taken to ensure hygienic handling and storage of dried coffee.  
 
h) Measures should be taken to ensure that the mechanical drying machine is in serviceable condition to 
prevent mechan ical damage of the parchment.  
 
i) Procedures on cleaning the drying machine should be established and records maintained.  
 
5.5.2.7  Bagging  
a) Dried coffee should be bagged in food grade materials that assure the product safety and integrity. 
Dried coffee bags sh ould be labelled to show the following information:  
  
10 © EAC 2022 – All rights reserved  
 i) Identification number/code  
ii) Type of coffee  
iii) Farm/Factory name  
iv) Net weight  
b) Parchment grades should be bagged separately  
 
5.5.2.8  Storage of dried coffee  
Dried coffee should be stored in facilities that pre serve the product safety and quality.  
 
5.5.2.9  Transportation to mill  
 
a) Vehicles for transporting dried coffee should be covered, clean, dry and free from odours  
b) Measures should be taken to prevent rewetting and contamination  
 
c) Inspection procedures should  be established to assess suitability of the vessel for transportation and a 
checklist maintained.  
 
d) Dry coffee  consignment should be accompanied by the relevant documents to facilitate identification and 
traceability including but not limited to:  
 
i) Bookin g slip.  
 
ii) Growers’ delivery note.  
 
 
NOTE  The above documents should be serialized.  
 
5.5.3  Secondary processing  
5.5.3.1  Receipt of coffee at the dry mill  
Measures should be put in place to assess the suitability and traceability of dry coffee delivered for milling:  
 
a) Coffee received should be weighed to determine quantity and facilitate issuance of identification 
document for the consignment  
 
b) Coffee should be sampled in accordance with ISO 6666 for determine moisture content, milling loss 
and quality.  
 
c) An ou tturn number should be generated for every consignment, showing the production week, mill 
identity, consignment among others.  
 
d) On delivery, the farmer should receive a pre -milling quality report showing the moisture content, 
expected milling loss, quality and a weight ticket.  
 
e) Measuring equipment shall be calibrated and records maintained.  
 
f) The milling facility should have appropriate security measures  
 
5.5.3.2  Parchment  and dry cherries bulking  
Bulking should be done in a manner that ensures uniformity of grades and quality to attain a millable lot.   
© EAC 2022 – All rights reserved  11 
 5.5.3.3  Hulling and polishing  
Measures should be put in place to ensure the following:  
 
a) Hulling is completely done.  
 
b) When polishing, not more than 50 % of the silver skin should be retained.  
 
c) The milling loss should be ± 2 % of the pre -milling for the heavy coffee.  
 
d)  The milling loss for lights and estate -cured coffee should be ± 5 % of the expected.  
 
5.5.3.4  Green bean grading and sorting  
 
Coffee grading and sorting shall be done in accordance with relevant st andards  
 
5.5.3. 5 Green coffee Bulking  
Bulking should be done in a manner that ensures uniformity of grades and quality to attain a sellable lot  
 
5.5.3. 6 Sampling for trade  
 
Sampling should be done as per national trading rules or contractual agreements.  
 
5.5.3.7  Bagging  
 
To ensure quality, safety and traceability of the product, the following should be observed:  
 
a) Bags used shall be in accordance with relevant standards   
 
b) In addition to the requirements in EAS 38, bags shall be labelled and similar infor mation on a label 
shall be put inside the bag. Details of the label shall indicate:  
 
i) growers code,  
ii) grade,  
iii) season,  
iv) outturn number   
v) storage instructions  
vi) net weight  
 
5.5.3.8 Transport to warehouse  
 
Measures should be established, implemented, monitored and  documented to ensure that transportation 
maintains quality and integrity of the coffee  
 
a) Transporters should be prequalified based on their ability to provide services in a manner that does 
not compromise product safety, quality and package integrity  
  
12 © EAC 2022 – All rights reserved  
 b) Vehicles should be checked prior to loading, and during unloading to verify that the quality and safety 
of the material or product is assured   
 
5.5.3.9  Storage facilities for green coffee  
 
Green coffee should be stored in facilities that maintain the safety  and quality of the product while assuring 
traceability.  Coffee in warehouse should be accompanied by documents prescribed by regulations in the 
respective Partner States  
 
5.5.3.10   Blending  
  
Measures should be put in place to ensure that  blending is do ne in a manner that prevents contamination and 
maintains product safety and integrity.  
 
a) Blending areas should be clean, free from dust, have appropriate lighting and prevent absorption of 
moisture   
b) Procedures should be established to identify and control  potential sources of contamination.  
c) Personnel should have appropriate protective equipment and avoid direct contact with the coffee.  
d) All materials in contact with the coffee should be clean, dry and food grade  
5.5.3.11   Roasting and grinding  
 
a) All roastin g factories shall be operated as per the relevant regulations of the partner states, Coffee 
General Rules, EAS 39 and  
 
b) The raw material used should conform to relevant standard, while the end product should comply with  
EAS 105.  
  
c) Coffee spilling onto the floor should be avoided, and any spillages should be rejected, disposed of 
appropriately and records maintained.  
 
5.5.3.12   Packaging and dispatch   
 
Measures should be established to ensure that coffee products packaging and dispatch operations maintains 
quality, integrity and traceability. Hence  
 
a) Procedures should be established to ensure that only food grade packaging materials are used and 
appropriately labelled.  
b) Coffee packages should be kept on pallets away from the walls.    
c) Consumer packages should  be designed in compliance with relevant standards  
d) Containers and packages should be designed in a manner that minimise damage, prevent 
contamination.  
e) Pallets used should be constructed and treated in a manner that preserves coffee quality and integrity 
of packages.   
 
f) Dispatch vehicles should be in good hygienic and repair conditions and records maintained.  
 
5.6  Product control   
 
The finished product should be stored, packaged, labelled, dispatched and transported in a manner that 
maintains its quality,  safety and complies with relevant Standards and customer contractual agreements;  
 
a) Contractual agreements for supplies should be honoured by both parties.    
© EAC 2022 – All rights reserved  13 
  
b) recycled materials for use should not be in direct contact with the product.   
 
c)  pallets for prod uct packaging should not compromise product safety and quality  
 
d) A dispatch procedure and criteria should be established to ensure that only clean vehicles capable of 
preserving safety and quality of the product are used  
 
e) Coffee transportation containers s hould be dry, clean, and free from holes, odours, leak proof and 
designated only for coffee transport at a time.  
 
f) Transport personnel and drivers should be sensitized and aware of food safety requirements, and 
appropriate vehicle and security conditions f or transporting finished products  
 
g) The producer/exporter should establish a documented system to ensure that every unit or batch of the 
products is traceable.    
 
h) A procedure should be established to ensure that coffee samples are representative of the of fered lot 
and that non -conforming products are disposed of appropriately.  
 
i) Monitoring should be undertaken to identify processing points and products that are out of 
specification; identify non -conforming products as appropriate for isolation, rework, rele ase and /or 
disposal, and records of actions taken maintained.  
 
Cleaning and disinfection should be done in a manner that will safeguard the package integrity and product 
quality.  
6 Labour and workers welfare  
a) All stakeholders within the value chain should comply with relevant legislations on labour and 
employment.  
b) All workers should be 18 years of age and above or should follow the minimum working age defined 
by the applicable local law.  
c) There should be no cases of forced labour and forced eviction.  
d) There should be no prohibition on membership or representation by labour union.  
e) Where provided by an employer, living quarters should be suitable for human habitation and contain 
basic services and facilities.  
 
7 Environmental management  
 
a) Sustainable environme ntal management should be maintained to conserve energy, soils, water 
resources, wild life and forests in accordance with the relevant environmental related legislations;  
 
b) Emissions from factories should be managed in a manner that minimizes environmental degradation; 
and  
 
c) Proper waste management systems should be established, monitored and maintained.  
  
14 © EAC 2022 – All rights reserved  
 8 Quality  control  
a) Coffee samples should be prepared, labelled and handled in a manner that is representative of the lot, 
preserves traceability, product in tegrity and  in accordance with but not limited to ISO 4072 , ISO 
22005, and the Partner States coffee trading rules  
 
b) Organoleptic tasting should be done in accordance with ISO 4149 to ascertain quality and value of 
Coffee by relevant parties;  
9 Product  information  and consumer awareness  
Reference should be made to general standards of labelling of pre -packaged standards and labelling clause 
of the EAS 38  
 
 
 
 
 
 
 DEAS 1090: 2022    
 
© EAC  2022  – All rights reserved