KENYA STANDARD  KS 2958 -2:2022  
ICS 
First E dition  
  
 © KEBS 2022   
 Nuts and oils crops industry — Code of 
practice  
Part 1 : 
Tree nuts   
 
 
KS 2958 -1:2022  
ii © KEBS 2022 – All rights reserved  
 TECHNICAL COMMITTEE REPRESENTATION  
The following organizations were represented on the Technical Committee:  
Agriculture Food and Authority — Nuts and Oil Crops Directorate  
Agriquest Limited  
Competition Authority of Kenya  
Jungle Nuts Company  
Kakuzi PLC  
Kenya   Plant Health Inspectorate Service.  
Kenya Agricultural and Livestock Research Organization  
Kenya Nut Company  
Ministry of Agriculture, Livestock, Fisheries and Irrigation — State Department of Crops Development  
Sagana Nuts  
Sasini Limited.  
Kenya Bureau of Standards — Secretariat  
REVISION OF KENYA STANDARDS  
In order to keep abreast of progress in industry, Kenya Standards shall be regularly reviewed.  Suggestions for 
improvements to published standards, addressed to the Managing Director, Kenya Bureau of Standards, ar e 
welcome.  
© Kenya Bureau of Standards,  2022  
Copyright. Users are reminded that by virtue of Section 25 of the Copyright Act, Cap. 130 of 2001 of  the Laws of Kenya, copyright subsists 
in all Kenya Standards and except as provided under Section 25 of this A ct, 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 f rom the 
Managing Director.  
  KENYA STANDARD  KS 2958 -1:2022  
ICS 
First Edition  
 
© KEBS 2022 – All rights reserved  iii 
  Nuts and oil crops industry — Code of 
prac tice 
Part 1 : 
Tree nuts  
Kenya Bureau of Standards,  Popo Road, Off Mombasa Road,  
P.O. Box 54974 - 00200,  Nairobi, Kenya  
 +254 020 6948000, + 254 722202137, + 254 734600471  
 info@kebs.org  
 @KEBS_ke  
 kenya bureau of standards (kebs)  
  
KS 2958 -1:2022  
iv © KEBS 2022 – All rights reserved  
 Foreword  
This Kenya Standard was prepared by the Edible Nuts and S eeds  Technical Committee under the guidance of 
the Standards Projects Committee, and it is in accordance with the procedures of the Kenya Bureau of 
Standards.  
This code stipulates the hygienic and safety requirements during the production, handling, processing and 
marketing of trees nuts and their products.  The standard also considers the safety provisions for consumers 
and workers in the industry.  The recommendations made in the code target quality  production and marketing 
of tree nuts under appropriate environmental conditions.  
During the development, the code was harmonized with existing International Codes on good agricultural 
practices and guidelines. This is intended to enhance farm assurance system s, compliance to the relevant Laws 
of Kenya and strict adherence to safe use of chemicals.  
This code of practice incorporates the modalities and provisions under which the list of approved pest control 
products under the relevant Kenya Legislation are appl icable at any time to the provisions of this standard  
During the preparation of this Standard, reference was made to the following documents:  
Guidelines for emergency measures in cases of pesticide poisoning — GIFAP/GCPF.  
Guidelines for personal protectio n when using pesticides in hot climates — GIFAP/GCPF.  
Guidelines for the avoidance, limitation and disposal of pesticide waste on the farm — GIFAP/ GCPF.  
World Health Organization (WHO) — Toxicology Ratings.  
The Workmen's Compensation Act Chapter 236  of the Laws of Kenya.  
Guidelines for The Safe and Effective use of Pesticides (GIFAP), 2003.  
Crops Act 2013 - Laws of Kenya.  
Code of Hygienic practice for tree nuts CAC/RCP 6 -1972 . 
Code of hygienic practice for groundnuts (peanuts) CAC/RCP 22 -1979 . 
Myanmar ma cadamia industry guide to orchard best management practices . 
Environmental management system -KS ISO 14001 2015 . 
Cereals and pulses - code of practice KS 2754:2018 . 
Horticulture industry - code of practice K S 1758 -1: 2015 KS 1758 -2: 2016.  
Industry hand book on safe processing of nuts 3rd edition July 2020.  
Social accountability 8000   international standard SA 8000: 2014.  
Acknowledgement is hereby made for the assistance derived from these sources.  
 KS 2958 -1:2022  
© KEBS 2022 – All rights reserved  v 
  Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ...................  iv 
Introduction  ................................ ................................ ................................ ... Error! Bookmark not defined.  
1 Scope  ................................ ................................ ................................ ................................ .............  1 
2 Normative references  ................................ ................................ ................................ ...................  1 
3 Terms and definitions  ................................ ................................ ................................ ..................  2 
4 Management system  ................................ ................................ ................................ ....................  5 
4.1  Farm management responsibilities and documentation  ................................ ..........................  5 
4.2 Input procurement  ................................ ................................ ................................ ........................  5 
4.4 Record Keeping and Documentation  ................................ ................................ .........................  6 
5 Agronomic practices  ................................ ................................ ................................ ....................  7 
5.1 Nursery:  ................................ ................................ ................................ ................................ .........  7 
5.1.1  Sources of Seeds and rootstock  ................................ ................................ ................................  7 
5.1.2  Seed treatments and dressings  ................................ ................................ ................................ .. 7 
5.2 Nursery stock  ................................ ................................ ................................ ................................  7 
5.3 Tree nut orchard establishment and management  ................................ ................................ ... 8 
5.3.1  Site selection  ................................ ................................ ................................ ................................  8 
5.3.2  Soil man agement  ................................ ................................ ................................ ..........................  8 
5.3.3  Irrigation  ................................ ................................ ................................ ................................ ........  9 
5 Water use efficiency  ................................ ................................ ................................ ...................  10 
6 Plant nutrition and fertilizer usage  ................................ ................................ ...........................  10 
7 Crop protection  ................................ ................................ ................................ ...........................  10 
7.1 Pest managem ent ................................ ................................ ................................ .......................  10 
7.2 Procurement of pesticides  ................................ ................................ ................................ ........  11 
7.2.4  Storage of pest control products  ................................ ................................ ..............................  11 
7.2.5  Selection of pest control products  ................................ ................................ ...........................  12 
7.2.6  Dispensing of pesticides and hazardous chemicals  ................................ ..............................  13 
7.2.7  Application of pesticides and protection of workers  ................................ .............................  13 
7.2.8  Pre-harvest in tervals  ................................ ................................ ................................ ..................  14 
7.2.9  Records of application  ................................ ................................ ................................ ...............  14 
7.2.10  Application equipment  ................................ ................................ ................................ ...............  14 
7.2.11 Disposal of surplus pesticides  ................................ ................................ ................................ . 14 
7.2.12  Empty pest control products containers  ................................ ................................ .................  15 
7.2.13  Unwanted pest control products  ................................ ................................ ..............................  15 
7.2.14  Application of pesticides by shippers/cargo handlers  ................................ ...........................  15 
7.2.15  Pesticide residue monitoring  ................................ ................................ ................................ .... 15 
8 Harvest and post -harvest handling of produce  ................................ ................................ ...... 16 
8.1 Harvesting of nuts  ................................ ................................ ................................ ......................  16 
8.4 Buying/collection centers  ................................ ................................ ................................ ..........  17 
8.4.3  Quality of the produce  ................................ ................................ ................................ ...............  17 
8.4.4  Cross contamination  ................................ ................................ ................................ ..................  17 
8.5 Transport  ................................ ................................ ................................ ................................ ..... 17 
9 Processing  ................................ ................................ ................................ ................................ .. 18 
9.1 Raw material receiving ................................ ................................ ................................ ...............  18 
9.2 In-shell nuts sorting  ................................ ................................ ................................ ...................  18 
9.3 Clea ning of nuts/kernels  ................................ ................................ ................................ ............  18 
9.4 Drying  ................................ ................................ ................................ ................................ ..........  18 
9.5 Cracking/shelling  ................................ ................................ ................................ ........................  19 
9.6 Peeling  ................................ ................................ ................................ ................................ .........  19 KS 2958 -1:2022  
vi © KEBS 2022 – All rights reserved  
 9.8 Kernel sorting and grading  ................................ ................................ ................................ ....... 19 
9.9 Packaging  ................................ ................................ ................................ ................................ ... 20 
9.10   Labelling  ................................ ................................ ................................ ................................ .... 20 
9.11  Final product traceability  ................................ ................................ ................................ ..........  20 
9.11.1  Product coding  ................................ ................................ ................................ ...........................  20 
9.11.2  Recall/withdrawal  ................................ ................................ ................................ .......................  21 
9.12   Storage/warehousing  ................................ ................................ ................................ ...............  21 
9.15  Genetically modified organisms  ................................ ................................ ..............................  22 
10 Personnel hygiene and employee facilities  ................................ ................................ ............  22 
10.1  Personnel hygiene facilities  ................................ ................................ ................................ ..... 22 
10.2  Staff canteens and designated areas  ................................ ................................ ......................  23 
10.3   Work wear and protective clothing  ................................ ................................ .........................  23 
10.4  Personnel health  ................................ ................................ ................................ ........................  23 
10.5  Personal cleanliness  ................................ ................................ ................................ .................  24 
10.6  Personal behavior  ................................ ................................ ................................ ......................  24 
11 Cleanin g and sanitizing  ................................ ................................ ................................ .............  25 
11.2  Cleaning and sanitizing agents and tools  ................................ ................................ ...............  25 
11.3  Cleaning and sanitizing programmes  ................................ ................................ ......................  25 
11.4  Cleaning in place (CIP) systems  ................................ ................................ ..............................  25 
11.5  Monitoring sanitation effectiveness  ................................ ................................ ........................  25 
12 Product quality control  ................................ ................................ ................................ .............  26 
12.1   Laboratory facilities  ................................ ................................ ................................ ..................  26 
12.2  Quality assurance system.  ................................ ................................ ................................ ....... 26 
13 Construction of the processing facility  ................................ ................................ ...................  26 
14 Layout of premises and workspace  ................................ ................................ .........................  27 
15 Machinery and equipment  ................................ ................................ ................................ ........  27 
16 Health, safety and hygiene  ................................ ................................ ................................ ....... 28 
16.1  Health and Hygiene  ................................ ................................ ................................ ...................  28 
16.2  Safety measures  ................................ ................................ ................................ ........................  28 
17 Labour, employment and social issues  ................................ ................................ ..................  29 
17.1  Wages  ................................ ................................ ................................ ................................ .........  29 
17.2  Staff recruitment and promotions  ................................ ................................ ............................  30 
17.3  Induction and training  ................................ ................................ ................................ ...............  30 
17.4  Work contracts  ................................ ................................ ................................ ...........................  30 
17.6  Expecting and nursing mothers  ................................ ................................ ...............................  31 
17.7  Termination  ................................ ................................ ................................ ................................  31 
17.8  Workman's compensation  ................................ ................................ ................................ ........  31 
17.9  Freedom of association and participation  ................................ ................................ ..............  31 
17.10  Grievance and disciplinary procedures  ................................ ................................ ..................  32 
17.11  Forced labour  ................................ ................................ ................................ .............................  32 
17.12  Discrimination/harassment  ................................ ................................ ................................ ....... 32 
17.13  Child labor/minors  ................................ ................................ ................................ .....................  32 
17.15  Visitors  ................................ ................................ ................................ ................................ ........  33 
17.16  Records  ................................ ................................ ................................ ................................ ....... 33 
18 Environmental management  ................................ ................................ ................................ ..... 33 
18.1  Environmental impact assessment ................................ ................................ ..........................  33 
18.2  Pesticides use and disposal  ................................ ................................ ................................ ..... 34 
18.3  Packaging resource minimization  ................................ ................................ ............................  34 
18.4  Energy resource use and management  ................................ ................................ ..................  34 
18.5  Integrated Waste and pollution management, recyclin g and re -use ................................ .... 35 
18.6  Water sources  ................................ ................................ ................................ ............................  35 
18.7  Wastewater treatment  ................................ ................................ ................................ ...............  36 
18.8   Bio-diversity and ecological conservation  ................................ ................................ ............  36 
18.9   Soil conservation  ................................ ................................ ................................ ......................  36 KS 2958 -1:2022  
© KEBS 2022 – All rights reserved  vii 
  19 Legal and contractual obligations  ................................ ................................ ............................  36 
19.1   Legal compliance  ................................ ................................ ................................ ......................  36 
19.2   Intellectual Property (IP) rights and royalties  ................................ ................................ .........  36 
19.4   Arbitration  ................................ ................................ ................................ ................................ .. 36 
20 Complaint handling procedures  ................................ ................................ ...............................  37 
 
 KENYA STANDARD  KS 2958 -1:2022  
 
© KEBS 2022 – All rights reserved  1 
 Nuts and oil crops industry — Code of practice  — Part 1: Tree nuts  
1 Scope  
This Kenya Standard specifies the requirements for legal compliance, the responsible and safe production of 
tree nuts.  The code also applies to the procurement of inputs and placing in the market of tree nut products. It 
applies to all players in the industry including but not limited to, breeders, nursery operators, growe rs, marketing 
agents, transporters, manufactures, shippers and cargo handlers.  
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 (in cluding any amendments) applies.  
The Kenya Constitution 2010  
The Employment Act Cap. 226  
The Environmental Management and Co -ordination Ac t NO 8 of 1999  
The Food, Drugs & Chemical Substances Act, Cap. 254  
The National Hospital Insurance Fund Act   Cap 255  
The National Social Security Fund Act Cap. 258  
The National Biosafety Act, No.2 of 2009   
Seed and Plant Varieties Act Cap 326  
The Pest  Control Products Act 346   
The Physical Planning Act 1996  
The Standards Act Cap. 496  
The Children’s Act Cap 141  
The Water Act Cap. 372  
The Public Health Act Cap. 242  
Drinking water -specification -KS 459  
The Labour Institutions Act  No. 12 of 2007  
The Labour Relations Act  No. 14 of 2007  
Retirement Benefit Act No.3 1997  
The Work Injury Benefits Act 2007  KS 2958 -1:2022  
2 © KEBS:2022 – All rights reserved  
 The Occupational Safety and Health Act 2007  
Co-operative Societies  Act Cap 490  
Plant Protection Act Cap 324  
The Agriculture and Food Authority Act 2013  
The Crops Act No. 16 2013  
The Crops(Nuts  and oil crops)regulations,2020  
Sexual offences Act, No.3 of 2006  
Pre-requisite Programmes on Food Safety   KS ISO 22002 -part 1:2009  
Code of practice on food allergen management for food business operator, CXC 80 -2020 
General standard for irradiated foods. Codex stan 106 -1983, rev 1 -2003  
General  principles of food hygiene, RCP 1 1969  
3 Terms and definitions  
For the purposes of this document, the following terms and definitions apply . 
3.1 Accreditation: Third -party attestation related to a conformity assessment body conveying formal 
demonstration of its competence to carry out speci fic conformity assessment tasks  
3.2 Active ingredient: the substance that kills, or otherwise controls, target pests. Plant protection pr oducts are 
regulated primarily on the basis of active ingredients.  
3.3 Audit: A systematic and functionally independent examination to determine whether quality and food safety 
activities and results comply with planned procedures and whether these procedu res are implemented 
effectively and are suitable to achieve objectives.  
3.4 Authorizing Officer: A person who issues accreditation  
3.5 Benchmark: A measurable set of variables used as a baseline or reference in evalua ting the performance 
of schemes  
3.6 Cer tification system A certification system that outlines rules, procedures and management for carrying out 
certification and uses a third party to ensure fulfilment of specified requirements has been demonstrated  
3.7 Biodiversity: The variability among livin g organisms from all sources, including, 'inter alia', terrestrial, marine, 
and other aquatic ecosystems, and the ecological complexes of which they are part: this includes diversity within 
species, between species and of ecosystems". Biodiversity is of ma in relevance during EIA a nd EMPs.  
3.8 Breeder: Person or entity which commercially develops new varieties of plants using agricultural techniques 
from existing varieties or wild relatives  
3.9 Bund: A barrier on the surface of the soil/ground/floor to prev ent runoff, spillage an d soil erosion  
3.10 Calibration: Determination of the accuracy of an instrument, usually by measurement of its variation from 
a standard, to ascertain necessary correction factors  
3.11 Certification: All those actions leading to th e issuing of a certificate in terms ISO/IEC 170 65 product 
certification or any other internally accredited certification scheme  KS 2958 -1:2022  
© KEBS 2022 – All rights reserved  3 
 3.12 Concentrate: The forms in which pesticides are usually sold, mostly  requiring dilution before use  
3.13 Concern: An expert  judgment on the level of threat to the consumer or the product of a particular hazard  
3.14 Marketing agent: entity / person collecting or receiving and aggregating and documenting produce, 
handling, repackaging where applicable and conveying of the produce to manuf acturers or major aggregators.  
3.15 Aggregators: Entity / person collecting or receiving and consolidating and documenting produce, handling, 
repackaging from farmers or marketing agents and conveying the produce to manufactures  
3.16 Distr ibutors: Entity / person collecting or receiving the product from the manufacturer s and conveying it to 
consumers  
3.17 Contamination: introduction of a contaminant to a food product.  
3.18 Contaminant: Any substance not intentionally added to food, which i s present in such food as a result of 
the production (including operations carried out in crop husbandry, animal husbandry and veterinary medicine), 
manufacture, processing, preparation, treatment, packing, packaging, transport or holding of such food or a s a 
result o f environmental contamination.  
3.19 Cooling: Process of reducing temperature to well below ambient atmosphere  
3.20 Cultivation: Any agricultural action or practice used by growers to allow and improve the growing conditions 
of nuts and oil cr ops grown in the  field (with or without cover).  
3.21 Customer: Anyone who purchases products or services from a supplier  
3.22 Dilution: The addition of water to reduce the concentra tion of a pesticide before use  
3.23 Documentation: Is the collection, cla ssification and dissemination of information relating to a process or 
procedure usually in written or electronic form  
3.24 Erosion: Erosion is the mechanical movement of the land surface by wind, rain, running water or moving 
ice resulting in the  wearing a way of land or soil  
3.25 Exporter: the person/entity who has the ownership of the produce being shipped to the determined 
destination  
3.26 Food safety: The assurance that food will not cause harm to the consumer when it is prepared and 
consumed  according to its intended use  
3.27 Greenhouse: Light structure with the sides and roof mainly made of glass or transparent material for the 
growing of plants in a controlled environment  
3.28 Genetically modified organisms (GMOs): Organisms (i.e. plants,  animals or microorganisms) in which the 
genetic material (DNA) has been altered in a way that does not occur naturally by matin g and/or natural 
recombination.  
3.29: Humidification: The process of increasing the water vapour content of a gas  
3.30: Hazard: A biological, chemical, physical agent or any other property that may cause a produc t to be unsafe 
for consumption  
3.31: Hazardous material: Any material which, at specific levels, has the potential to cause adverse health 
effects.  
3.32: Integrated Pest Management (IPM): management of pests using a combination of different crop protection 
techniques  KS 2958 -1:2022  
4 © KEBS:2022 – All rights reserved  
  
3.33 Manure: Decomposed or otherwise treated materials used to maintain or improve plant  nutrition and soil 
properties.  
3.34 Non -compliance: A control point  in the checklist which is not fulfilled according to the compliance criteria  
3.35 Operators: Individual producers of primary agricultural products including propagators and breeders; 
growers, , associations and cooperatives; processors and packers; tradi ng companies (including exporters), 
shippers, c onsolidators and cargo handlers  
3.36 Organic waste: a material that is biodegradable and comes from either a plant or an animal.  
3.37 Out grower: one who grows tree nuts under contract to a third party  
3.38 Pa ckaging: the process of protecting the products by a wrapper, a container, box or other suitable device  
3.39 Peeling/de husking: means the  removal of the outer covering.  
3.40 Cracking/shelling: the removal of the hard coat that covers the kernel  
3.41 Pest : Any injurious, noxious or troublesome insect, fungus, bacterial organism, virus, weed, r odent or other 
plant or animal.  
3.42 Pest control products: A product, device, organism, substance or thing that is manufactured, represented, 
sold or used as a means  for directly or indirectly controlling, preventing, destroying, attracting or repelling any 
pest 
3.43 Pre -harvesting intervals: The period of time which must elapse between the application of a pestici de and 
the harvesting of a crop  
3.44 Produce: Shall me an nuts or any other yield from tree nut   
3.45 Propagator: Person or entity which multiplies plants while preserving their ess ential genetic characteristics.  
3.46 Propagule: a vegetative material that can become detached from a mother plant and give rise to a new 
plant, e.g. a bud, cuttings  
3.47 Propagation material: vegetative and reproductive material from mother pl ant that give rise to new plant  
3.48 Personal protective equipment: Clothing and items selected or designed to protect the wearer against 
contamination and injury  
3.49 Potable water: water which meets the quality standards of drinking water as Specifie d in relevant Kenya 
standards.  
3.50 Risk: Is the probability of a hazard occurring  
3.51 Steaming: means sub jecting nuts to hot water vapor  
3.52 Traceability: Is the ability to track a product from any given point back through all stages to its origin  
3.53 Visitor: A person touring a farm or p remises who is not an employee  
3.54 Waste:  All items that organization no longer have any use for, which they either intend to get rid of or have 
already discarded.  KS 2958 -1:2022  
© KEBS 2022 – All rights reserved  5 
 4 Management system  
This code of practice promotes the use of skill and experience in a sensible way to produce tree nuts of the 
highest quality under conditions that ensure a balance between ope rators and the safety of people, flora and 
fauna and of the natural environment. Simply following this code might not suffice in some cases.  This code 
shall not be taken as providing justification for failure to comply with other legal requirements. The c ode shall 
provide the basis for the certification and licensing of all players in the industry including but not limited to nursery 
operators, propagators, growers, manufacturers/processors and dealers.  
4.1  Farm management res ponsibilities and documentati on 
The operators shall be responsible for the day to day management and implementation of the code of practice 
and the health and safety of all personnel, keep a check on the observance of the labour and safety regulations 
and evaluate suggestions for impr ovements and complaints. Farm audits will be conducted based on 
compliance with this code.  
4.1.1  Ultimate responsibility for compliance with the code of practice rests wit h the operators of the industry  
4.1.2  Operators shall ensure that employees are given  information, instruction, training and guidance to 
carry out their work and to be aware of the risks to health from exposure to chemicals, pesticides, etc. and the 
precautions to be taken.  
4.1.3  The operators shall demonstrate a commitment to continual im provement of standards in social 
responsibility towards all categories of workers.  
4.1.4  The operators shall demonstrate a commitment to investigating non -compliance and to taking 
corrective action where necessary. Resources shall be allocated to this purp ose as necessary and shall take 
measures to ensure that workers and out -growers who raise concerns about non -compliances are not 
discriminated against.  
4.1.5  The operators shall provide access to third parties carrying out external verification of complian ce to 
the require ments of this code of practice.  
4.1.6  The operators shall make a commitment to employee and out -growers training to ensure that all 
persons are able to work in accordance with this code of practice.  
4.1.7    The operators shall liaise with  its customers to ensure compliance with specific customer policies 
regarding worker’s welfare, out -grower relationships, environmen tal protection and food safety.  
4.1.8    The operators shall develop an environmental management plan to cover all aspects o f both positive    
and negative aspects of agricultural and social activities.  
4.2 Input procurement  
4.2.1   Procurement of inputs used in production, processing and packaging shall comply with legislative 
requirements and customer specifications. Procure ment policy for propagation material, pesticides, cleaning 
and disinfecting agents, post -harvest treatments etc., shall be understood and implemented by all staff involved 
in the procurement process. Procurement shall be done from registered suppliers only  where applicable.  
4.2.2 Where used, Genetically Modified Organisms (GMOs) shall be in accordance with the National Biosafety 
Act and the prevailing regulations.   
4.3 Traceability  
In the tree nuts supply chain, consumers and other clients require: inform ation on production of the  KS 2958 -1:2022  
6 © KEBS:2022 – All rights reserved  
 product: where, when, how, with what components; respect for the technical specifications: adeptness, control, 
audits; crisis management: competence to find and withdraw defective or dangerous products from sales points; 
assuranc e that the company produces in a socially responsible way.  
4.3.1  The processor shall put in place a traceability system that addresses raw material procurement, 
product process and conditions; byproducts generated; waste treatment; risk assessments; human resources; 
equipment employed; applica ble standards and regulations.  
4.3.2  Traceability shall ensure that the consumer is informed correctly on produce specifications, origin and 
usage.  
4.3.3  Every batch of produce shall be clearly marked from source a nd along the value chain to the point of 
sale such that the identification marks are not altered, or obliterated  
4.3.4  The processor shall have in place a detailed and precise process flow that ensures that every unit or 
batch of the produce received is clearly marked to enable the produce to be clearly traced from receipt through 
the handl ing process to dispatch point.  
4.3.5  Full product traceability shall be put in place. Each product shall be labeled in accordance with the 
labeling regulations/require ments.  
4.3.6  Growers information should be linked with processors information so that the system can trace 
products from the distributor to the field. Information that should be included are date of harvest, farm 
identification and where possible the persons who handled the tree nuts produce from primary production si te 
to processing establishment.  
4.3.7 Operators should have programmes to ensure effective lot/batch identification. These programmes should 
be able to trace the sites and agricultural inp uts involved in primary production and the origin of incoming 
material at the packing establishment in case of suspected contamination.  
 4.4 Record Keeping and Documentation  
4.4.1  An Organized system of record keeping shall be documented and implemented for all records pertinent 
to this code and shall remain legible, readily identifiable and retrievable. The operator should keep copies of the 
list of relevant international and national policies, laws and regulations where applicable.  
4.4.2  Records shall b e maintained for a period of at least t wo years or as required by law.  
4.4.3  The operators shall ensure that employees charged with record keeping are trained to do so accurately 
and that they are adequately supervised.  
4.4.4  Records shall be clearly wr itten, dated and signed (including the name) by a responsible person.  
4.4.5  Recording of data showing non -conformity with standards shall be followed up with a written corrective 
action to be taken.  
4.4.6  All records shall be available for ins pection by  authorized persons.  
4.4.7  The operators shall undertake at least one self -assessment per year which shall be documented.  
4.4.8   All the non -conformities generated from the internal   audit shall be documented  and corrective actions 
taken.  
4.5  Food sa fety/Quality policy  
The operators should have a food safety/quality policy and produce/products and services shall be aimed at 
meeting or surpassing the customers’ specifications, safety and legal  requirements..  KS 2958 -1:2022  
© KEBS 2022 – All rights reserved  7 
 5 Agronomic practices  
5.1 Nursery:  
i. No p erson shall establish or operate a commercial  tree nut nursery in any area unless that nursery is 
registered in accordance with relevant  laws.  
ii. processors of tree nuts are encouraged   to operate a tree nut nursery.  
5.1.1  Sources of Seeds and rootstoc k 
i. Every  tree nuts  nursery operator shall procure propagation materials  from approved sources.   
ii.  tree  nuts seedlings shall be grown according to the procedures on nursery management as laid down by 
the   registering authority.  
iii. When selectin g the varieties and rootstocks, a grower shall select varieties which have some level of 
tolerance or resistance to commerciall y important pests and diseases.  
iv. The operator shall procure registered varieties, rootstocks and seed stocks from licensed sou rces for 
purpose of traceability.  
v. The planting materials including propagules or seeds shall be certified in accordance with the seeds and 
Plant Varieties Act, Cap. 326 and if imported shall be accompanied with a phytosanitary certificate issued by a 
competent authority, at source, in accordance with the plant protection Act , Cap.324 of the Laws of Kenya.  
vi. Where sourced from own farm, the grower shall observe the good agricultural practices for the respective 
crop. The grower shall have a quality cont rol system and a monitoring system that monitors any visible signs of 
pest and diseases to guarantee the quality of the nursery stock produced.  
vii. When pesticides are used, the operator shall keep records indicating the product name, application dates 
and rates and the justification for use  
5.1.2  Seed treatments and dressings  
i.  Where and when seed treatments are used there shall be justifi cations for their use.  
ii.   Seed treatments shall only be used to prolong seed storage life, enhance germination or to reduce 
subsequent application of pesticides after germination.  
iii.  The products used shall be recorded giving name, active ingredient, the target pest an d any ot her benefit, 
if stated.  
5.2 Nursery stock  
5.2.1  Purchased nursery stock shall be from a certified and registered   source and if imported shall be 
issued   with a plant import permit by a competent authority prior to importation.  
5.2.3  The plants and all  propagules shall be free of any visible signs of disease and pests. Whenever there 
are visible signs of pests and diseases, there shall be a written justification and the corrective action raised. 
Instructions of quarantine, fumigation or destruction if g iven by the inspectors shall be complied with.  
5.2.5  Suppliers of nursery stock shall give quality guarantees   which shall  be documented  
5.2.6  The accompanying documentation shall include: Quality certificate, terms of delivery or signed letters.  KS 2958 -1:2022  
8 © KEBS:2022 – All rights reserved  
 5.2.7  Multiplication of seed for commercial purposes shall show proof of seed certification process in 
compliance with the seed and plant varieties act, Cap 326  
5.3 Tree nut orchard establishment and management  
5.3.1  Site selection  
Farm plans and activities sha ll be, drawn and done in accordance with Environmental Impact Assessments 
(EIA) as per NEMA regulations. Crop production areas shall be indicated in relation to staff housing, toilets, 
drinking water points, waste disposal sites, waste water treatment poin ts, utility stores and social facilities.  
The EIA or risk assessments shall take into account potential contaminants, type of soil, erosion, quality and 
level of ground water, availability of sustainable water sources, prior use of land, nematodes, and imp act on and 
of the adjacent areas among other factors as stipulated in the Environmental Management and Co -ordination 
Act, 1999.  
5.3.1.1  The records and justifications showing the suitability of the site for agricultural activity shall be 
available.  
5.3.1.2  Selected site shall not be an area contaminated with industrial, non -biodegradable  faecal  and non  
decomposed  organic wastes.  
5.3.1.3 A recording system shall be established for each orchard such that each is uniquely identified with a 
code.  
5.3.1.4 Th ere shall be a farm plan showing the areas covered by each crop and all the agronomic activities in 
the areas.  
5.3.1.5 There shall be unique identification or visual reference system for each production area and farm map 
prepa  
5.3.1.6   Records of data show ing non -conformity with the quality   requirements  specified  in  relevant 
standards shall be followed up with a written account of corrective measures taken. There shall be a corrective 
action plan giving strategies on how to deal with identified control lable risks in new agricultural sites.  
5.3.1.7 The severity and probability of each identified risk shall be indicated as well as the measures to control 
them.  
5.3.1.8 The site shall not be used for agricultural activities when  the  risk  assessments iden tify  non - controllable 
aspects that are critical to human health and the environment.   
5.3.2  Soil management  
5.3.2.1  Mapping  
The Operator may prepare soil maps for the entire farm. A soil survey may be done and a map developed on 
the basis of the soil pro files and soil analyses.  
Planning intercropping, growing plans and soil amendments may be on the basis of   the soil maps.  
5.3.2.2  Land preparation  
A Good agricultural practice (GAP) policy covering all aspects of soil and water conservation shall be main tained 
where applicable.  
The method of tillage of choice shall be one that preserves soil structure and minimizes soil compaction.  KS 2958 -1:2022  
© KEBS 2022 – All rights reserved  9 
 Use of machinery that minimize the formation of hard pans is particularly encouraged on the farm.  
5.3.2.3  Soil erosion  
The operator shall put in place measures and practices that minimize the risk of soil loss from the farm e.g. 
terracing, cultivation along the contours and use of cover crops etc. i.e. good agricultural practices.  
i.  Agricultural activities on steep slopes sh all incorporate soil conservation measures. The operator shall 
demonstrate that they have carried out a programme of appropriate techniques for soil conservation with the 
view of reducing soil erosion.  
ii.  There shall be no cultivation in  gazzeted ripari an lands  and on slopes greater than 35% unless with 
appropriate soil conservation measures.  
iii.  Soil drainage systems shall be developed, well -maintained and adequate enough to deal with rainfall and 
run offs.  
5.3.2.4  Intercropping  
Tree nuts may be int ercropped with compatible crops  
5.3.3  Irrigation  
i. Operators must demonstrate an understanding of the physical concepts of soil -water relations, which 
enable water requirements to be accurately estimated.  
ii. There must be a documented irrigation plan to optimize water usage and minimize wastage.  
iii.  Water management may be supported by documentation on calculations of crop water requirements, and 
supported by data records e.g. rain gauges, evaporation pan readings etc.  
iv.  All operators shall maintain  valid water abstraction permits where applicable and in accordance with the 
Water Act Cap. 372, 2002.  
v. Growers shall put in place measurement devices and maintain records of water consumption particularly 
of ground water.  
5.3.3.1 Quality of irrigation  water  
i. There shall be a complete and regular risk assessment of irrigation water preferably annually and will 
encompass potential microbiological, chemical or physical contamination of the water sources.  
ii. The irrigation water analysis shall be perfo rmed by an accredited laboratory.   The results of such analyses 
shall be well documented and where corrective actions are recommended, the nature of the corrective actions 
must be stated, documented and acted upon.  
iii.  Any adverse results obtained must  be acted upon and the corrective actions well documented.  
iv. The water quality analysis both at the intake and exit points shall be done on a regular basis (annually) and 
the quality records kept. Determination of the contaminants, types and amounts pre sent in the water supply 
and, where applicable, in the runoff water shall be considered as a basic step in developing a management 
plan.  
v. Water delivery systems shall be maintained and cleaned, as appropriate, to prevent microbial 
contamination of water .  
vi.  Untreated sewage water and effluent shall not be used for irrigation purposes.  KS 2958 -1:2022  
10 © KEBS:2022 – All rights reserved  
 vii. The operator shall provide training to managers and workers in the implementation of the Agricultural 
Production Plans, water quality management and water resource  conservation protocols and procedures.  
viii.  Records of risk evaluation of irrigation water on crop shall be kept.  
5 Water use efficiency  
The operator should apply irrigation systems that minimize water wastage.  
6 Plant nutrition and fertilizer usage  
The operator shall carry out periodic monitoring of soil nutrients.  
6.1 The application of fertilizers shall be based on nutrient requirements of crop, appropriate routine analysis 
of nutrients levels in the soil, plant parts or nutrient solution, knowledge  of soil and/or o n receipt of technical 
advice.  
6.2 Records of Fertilizers stocked and used on the farm shall be maintained.  
6.3 Operators shall demonstrate knowledge regarding quantities and type of fertilizers used.  
6.4 The fertilizer application equipm ent shall be kept in good condition and calibrated to ensure accurate 
fertilizer application.  
6.5 Human sewage sludge shall not be used on cropping area.  
6.6 Fertilizers shall be stored in a facility in a defined area that gives protection for stock and wh ere there is 
minimum risk to employees and environment and with appropriate measures taken to avoid pollution of natural 
water bodies  
6.7 Fertilizer stocks shall be stored separate from farm produce and stacked correctly.  
6.8 Safe working conditions and   practices shall be implemented in the fertilizer stores.  
6.9 The use of organic manure is encouraged for maintenance and improvement of soil fertility. It must be 
composted and stored in a designated area and in an appropriate manner to contain the risk of  contamination 
of the environment.  
7 Crop protection  
7.1 Pest management  
7.1.1  Management strategies to keep pest levels below economically damaging thresholds through scouting 
shall be devised using the most appropriate combination of biological (use of natural enemies), cultural, 
mechanical/physical, and chemical (plant protection products) methods.  
7.1.2  Management methods shall be based on a thorough evaluation of the situation, taking into account 
integrated pest management systems, the implementatio n of the Integrated Pest Management on a preventative 
basis, where technically feasible and   economically viable, shall be supervised by a technically competent 
person.  
7.1.3  The presence of pest is predictable and control shall be achieved by an integrat ed strategy. 
Consequently, as part of a responsible approach, a long term strategy for control shall be drawn up for each 
crop including:  
a)   Past history of infestation;  KS 2958 -1:2022  
© KEBS 2022 – All rights reserved  11 
 b) Indication of main threats;  
c)  Understanding and implementation, where possible,  on non -chemical options; including, crop hygiene, 
resistant varieties, cultural and biological control.  
7.2 Procurement of pesticides  
7.2.1 Purchasing shall only be done for pesticides that are:  
 
a) Registered as per the Pest Control Act, Cap. 346. Current list of approved pesticides registered by the 
PCPB can be obtained on request and is also available from the PCPB website;  
b)       From licensed distributors;  
c)       Labelled by the manufacture as per the Pest Control Products Act, Cap. 346;  
d)    Accompanied with material safety data sheet;  
e) Purchase receipts of all pest control products shall be maintained for at least 12 months.  
7.2.2 A register of the types and characteristics of all pesticides used on the farm shall be maintained.  
7.2.3 Transport of pes ticides and hazardous chemicals  
i. A written procedure for transport of pesticides shall be developed and communicated to all involved in the 
transport whether on the farm or on transit.  
ii. Drivers and turn -boys shall be provided with appropriate protective clothing and trained in emergency 
procedures in the event of accident, fire, spillage and direct contact with persons. Proof of training by a 
recog nized organization is required.  
iii. Pesticides shall not be transported together with  food, animal feed or general consumer goods. They shall 
be transported in a suitable, self -contained box or container.  
iv. Vehicles used to transport pesticides shall be furnished with suitable equipment and materials such as fire 
extinguisher, sand, shov el, among ot hers, to deal with emergencies.  
7.2.4 Storage of pest control products  
7.2.4.1  Pest control products stores shall be licenced by the competent aut hority.  
7.2.4.2 Chemicals shall be stored in suitably constructed stores of sound structure, enclo sed/secured/locked 
and well ventilated which meet minimum technical requirements and conditions.  
7.2.4.3  Only approved pesticides in original labelled containers shall be held in the store. No other 
commodities s hall be stored with pesticides.  
7.2.4.4  Pesticides shall be kept in a separate room and shall be kept secure from children and animals, 
foodstuffs, fires, stoves or lamps. In the case of the cupboards, the shelf shall have a front lip to prevent 
containers from falling out on opening the doors. Acce ss shall be limited to suitably trained and authorized 
personnel.  
7.2.4.5  Large quantities of pesticides shall be kept in a purpose built store, separate from other buildings or 
section in a building that can be securely locked. Plans of an approved pestic ide store may be obtain ed from 
authorized institution.  KS 2958 -1:2022  
12 © KEBS:2022 – All rights reserved  
 7.2.4.6  Warning in English, Kiswahili and local language where applicable shall be placed on the outside of 
the pesticide store. Warnings and/or symbols such as― no smoking, no naked flames among other s, shall be 
displayed both inside and outside, the pesticide store.  
7.2.4.7  Stock shall be inspected regularl y and stock records maintained.  
7.2.4.8  Storekeepers and all other personnel working in pesticide store shall receive training regarding the 
toxici ty of pesticides, their storage, handling and dispensing . 
7.2.4.9  Written procedures shall be developed for handling events such as accidents, fire, spillage or poisoning 
of personnel. These should be displayed in languages understood by users in accessibl e areas.  
7.2.4.10  Stores shall be equipped with adequate and appropr iate firefighting equipment.  Maintenance records 
on fire extinguishers shall be kept.  
7.2.4.11  Shelves in stores shall be made of non -absorbent and non -flammable material. Liquid pesticide  shall 
be stored at  the bottom shelves. Materials to deal with leakage and spillage shall be available in the store. These 
may include sand, shovel, broom and empty disposal bin.  
7.2.4.12  There shall be adequate was hing facilities near the store.  
7.2.4.13  The store shall be banded to contain any spillages and contaminated water used for  cleaning or 
firefighting.  
7.2.4.14  Drainage shall be to a sump or adequate waste water treatment facility which shall be  situated far 
from all water sources and does not d rain into riparian land. They shall be  adequately marked or labelled.  
7.2.4.15  All personnel working in pesticide stores shall be adequately trained, have access to suitable Personal 
Protective Equipment and work under supervision  
7.2.4.16  Pesticides and  fertilizers shall be stored separately, and away from detergents or  disinfectants.  
7.2.4.17  Pesticide store shall be located away from water sources.  
7.2.5  Selection of pest control products  
7.2.5.1  Pesticides used shall comply with the local and interna tional regulations.  
7.2.5.2  The operator shall consult regularly and be aware of any restrictions on pesticides used and shall have 
docum entations on such restrictions.  
7.2.5.3  Pesticides classified as ―Extremely Hazardous and ―Highly Hazardous (WHO Class Ia and Ib) shall 
only be used in justified circumstances and where no viable, economic alternative exists and shall be used by 
competent/licenced spray operator . 
7.2.5. 4 The technical person responsible for pesticide choice and application shall be compete nt by training.  
7.2.5.5  There shall be written justification to show that the choice of pesticide is appropriate for the intended 
purpose.  
7.2.5.6  Continuous use of pesticides with similar mode of action     shall be avoided where repetitive 
applications are required to eliminate pest resistance.  
7.2.5.7  The application rate of pesticides per given area and the dilution rates shall comply with 
recomme ndations on the product label. Where a choice exists, a product that is safer to handle and has less 
environmental impact shall be chosen.  KS 2958 -1:2022  
© KEBS 2022 – All rights reserved  13 
 7.2.5.8  There shall be documentation to show that the correct dosage of the pesticide for the intended crop 
has been followed in line with label instructions o n calculations and preparation.  
7. 2.5.9  Selection, timing and the use of a pesticide shall be such that non target organisms such as bees are 
not harmed.  
7.2.6  Dispensing of pes ticides and hazardous chemicals  
7.2.6.1 There shall be a separate area for dispensing of pesticides and hazardous chemicals fitted with:  
a) workbench;  
b) Running water supply shall be within at least 5 me ters from the dispensing areas;  
c) Wash basin plus eyebath;  
d) Accurate measuring equipment;  
e) Suitabl e containers for pre -mixing of pesticides/chemicals; and  
f) Clear marking on all equipment to indicate they are for use with pesticides/chemicals only.  
7.2.6.2  Suitable personal protective equipment shall be worn by those persons doing the dispensing.  
7.2.7  Application of pesticides and protection of workers  
The following requirements are to be implemented by growers/operators:  
a)  Employers shall ensure that employees are given information, instructions, training and guidance to carry 
out their work and to b e aware of the risks to health from exposure to pesticides and the precautions to be taken.  
b)  Signs to restrict personnel access to areas under pesticide application or treated with pesticides shall be 
displayed.  
c)  All spray operators and supervisors s hall be suitably trained on the application and risks of pesticides by 
a recognized institution or body. A training Schedule   for the operators and supervisors shall be established.  
d)  All spray operators shall wear personal protective clothing and equip ment suitable for the task at hand and 
this shall be provided by the employer without charge. Spray operators shall not wear personal home clothing 
when spraying. Provision of secure well -ventilated storage shall be provided for personal clothing.  PPEs sh all 
have designated area for washing, drying and storing. Appropriate dressing rooms and double individual lockers 
for each worker shall be provided.  
e)  All workers involved in application and handling of pesticides shall be provided with waterproof overa lls as 
well as appropriate respirators, which shall be changed regularly according to manufacturers’ recommendations.  
Application shall be timed so as to avoid the hottest hours of the day. Minimum safety band to natural water 
bodies/employees shall be ob served.  
f) After applying pesticides, spray operators shall remove all protective clothing and take a shower. Facilities 
for this including soap, towel and water shall be made available.  
g)  All waterproof personnel protective clothing and equipment shall be rinsed immediately after use in an area 
where the rinsing water can be channelled to chemical waste water treatment facility. Protective overalls if 
continuously used shall be laundered after use and stored in a hygienic well -ventilated location on the farm.  
h)  All staff involved in the use and application of organo -phosphate and carbamate pesticides shall have a 
medical check -up at least twice per year but preferably every three months.  
i)  All equipment used for spraying shall be regularly inspected,  well maintained, calibrated and serviced. Any 
defective equipment shall be repaired and/or replaced immediately and be verified by a competent person.  KS 2958 -1:2022  
14 © KEBS:2022 – All rights reserved  
 j)  Each application shall be accompanied by clear instructions on the specific crop location, where the  crop 
protection application is to be done, the requisite rate and the application technique signed by the authorizing 
officer.  
k)  All workers within the vicinity to be sprayed and not wearing protective clothing shall leave the area. 
Warning signs shall be displayed at farm entry/exit points and field gates stating time and date of application, 
pesticide being used and indicating when entry will be safe without  the use of protective clothing  
l)  Material safety data sheets of all pesticides used shall be kept in file.  
m)  Spray mixing and application shall only be carried out by trained personnel. No expectant and nursing 
mothers or persons under the age of 18 years shall handle, mix or apply pesticides. Female workers are 
discouraged from handling pestici des. 
n)  Partly used containers shall be returned to the store with caps and lids properly replaced. All returns shall 
be documented.  
o)  Pesticides with a high leaching potential or high aquatic toxicity shall not be used within 200 metres of 
open water  sources, dams, lakes, rivers.  
p)  Documented re -entry policy and procedure shall be put in place as preventive measure to avoid employees 
health risks.  
q) The pre harvest interval shall be stated for all the crop protection products applied and the first ha rvestable 
date indicated/recorded.  
7.2.8  Pre-harvest intervals  
a) The pre -harvest intervals shall be observed for the respective   tree nut  as per the guideline of chemical 
used.  
b)  Regular audits and training shall be conducted to check consistency in t he observance of pre -harvest 
interval  
c)  For crops that are continuously harvested over an extended period of time, there shall be a plan for the 
crop protection practice that does not co mpromise pre -harvest intervals.  
7.2.9  Records of application  
 Pest control products application records shall specify the name of the crop treated, the geographical area, 
name and or reference of the farm, the block  where the crop is located as well as the trade name, active 
ingredients of the applied products, amount,  the date and time of application, toxicology ratings and weather 
conditions and the pre harvest intervals. The records shall also include the name of the spray operators and 
supervisors, equipment used, rates, and reason/justification for use and re - entry  intervals and signed by an 
authorized technical person.  
 
7.2.10  Application equipment  
Measuring equipment and facilities shall be adequate for mixing of the pest control products so that the correct 
handling and filling procedures as is stated on the labe l can be followed. Where possible application equipment 
should be dedicated to intended use for the purpose of controlling pesticide cross contamination. In case of 
multiple use of spray equipment, they should be thorou ghly cleaned before reuse.  
7.2.11  Disposal of surplus pesticides  KS 2958 -1:2022  
© KEBS 2022 – All rights reserved  15 
 a) Written procedures for safe disposal of diluted pesticides and empty containers shall be developed, 
approved and communicated to all those handling such products. The procedures shall include fail -safe 
measures to prevent po llution of ground water and  soil from leakage or spillage.  
b) Disposal of concentrates, obsolete and expired pest control products shall be done through approved 
NEMA agents and records kept. Obsolete and expired pest control products shall be clearly segr egated and 
marked “obsolete and expired pest control products”  
c) The distance of disposal sites from surface water and from boreholes shal l comply with NEMA Regulations.  
d)  Disposal sites shall be securely fenced, locked and labelled with warning signs.  
e)  If surplus mix is sprayed on untreated part of the crop, recommended rate shall not be exceeded and the 
treatment recorded appropriately.  
f)  Personal protective gear shall be available for all staff involved in pesticide disposal.  
g) A record of dispo sal of expired pesticides, excess pesticides, and pest icide containers shall be kept.  
h)  Where disposal services are outsourced, the disposal agent shall be approved by NEMA and waste 
disposal record shall be kept.  
7.2.12  Empty p est control products conta iners  
a)  All pest control products containers shall not be reused.  
b) There shall be a secure storage point for empty containers and safe handling system to ensure non -
exposure to persons and animals. All containers shall be c learly and adequately labelle d. 
c) The disposal system shall respect the legislation governing the same and shall take due regard to the safety 
of flora and fauna.  
d)  All empty pesticide containers shall be triple rinsed and the rinsate shall be poured into the spray tank and 
the con tainer punctured and crushed.  Plastic containers shall be dispose d as per NEMA regulations  
7.2.13  Unwanted pest control products  
There shall be documentation regarding redundant products which may be accepted back by the supplier if in 
good condition and in sealed, original packing. They shall be labelled and separated securely within the store. 
Where unaccepted they shall be dispo sed of as per NEMA regulations.  
7.2.14  Application of pesticides by shippers/cargo handlers  
Where shippers/cargo handlers and c onsolidators are licenced to use pesticides in their operations for pest 
management the provisions of Clause 7 of this code of practice shall apply to them with the necessary 
amendments.  
 
7.2.15 Pesticide residue monitoring  
a) There shall be a deliberate e ffort based on risk assessment to minimize pesticide residues through 
periodical residue analysis. Pre -harvest and post -harvest sampling and analysis is highly recommended. 
Operators shall be in possession of up to date National Maximum Residue Levels (MRL s) requirements or as 
set by the importing country  KS 2958 -1:2022  
16 © KEBS:2022 – All rights reserved  
 b)  The processor/manufacturer shall be able to provide objective evidence/records kept of such residue 
testing done by an accredited laboratory. Residue test records shall be traceable back to the 
batch/c onsignments, grower and to produce production site.  
c)  The processor/manufacturer shall be able to produce evidence of residue testing and document the results 
of such analysis for at least 12 months.  
d)  The processor/manufacturer shall establish a writt en action plan in the event of the Maximum Residue 
Level (MRLs) being exceeded.  
8 Harvest and p ost-harvest handling of produce  
8.1 Harvesting of n uts 
8.1.1  High standards of field hygiene shall be maintained during harvesting operations.  
8.1.2  All harveste d produce shall be at the right stag e of maturity for intended use.  
8.1.3  Harvested produce shall be protected from adverse weather conditions  
8.1.4  Appropriate harvesting equipme nt shall be used for each crop.  
8.1.5  Produce unfit for marketing shall be s eparated from marketable produce at the field level.  
8.1.6  Physical damage of produce shall be minimized at all stages.  
8.1.7  Harvested produce shall be protected from All items which may cause contamination of the  produce  
which may result  in rancidity,  taint and off flavours. Such items include cleaning agents, lubricants, onions, 
paints, perfumes among others.  
8.2 Harvesting containers  
8.2.1  Harvesting containers shall be made of materials that promote aeration such as gunny bags made of 
jute or sisal to maintain quality of the produce.  
8.2.2  Containers for harvesting shall not be used for any other operational activities in the farm that could 
lead to contamination of the produce e.g. carrying agro -chemicals, ma nure, plant debris, etc.  
8.2.3  Produce i n harvesting containers should be identifiable using either delivery note or tags for traceability 
purposes. The identification method should contain information such as date of purchase/harvesting, 
location/block, quantity of produce, container identifica tion. 
8.3 On farm  primary processing/de -husking  
8.3.1.1  In the case of macadamia, nuts should be de -husked within 24hrs after harvest. If de -husking cannot 
be accomplished within 24hrs nuts in husks shall be stored in a container with adequate ventilation  or spread 
out in thin layers to allow sufficient air flow between the nuts.  
8.3.1.2  Sorting shall be done immediately after de -husking to separate/remove partially de -husked nuts, husk, 
mouldy nuts, insect damaged, cracked nu ts etc. 
 
8.3.2.1  In the case of coconut, de -husking shall be done when the nuts are ready for use/processing. Before 
de-husking, coconut should be he aped under cool and dry shade.  
8.3.2.2  De-husked coconuts shall be graded according to coconut grading guidelines KS  2487:2018  KS 2958 -1:2022  
© KEBS 2022 – All rights reserved  17 
 8.3.3  In the case of cashewnuts freshly fallen nuts are separated from cashew apples and sun dried to lower 
moisture  content from around 25% to 9%.  
8.3.4  Nuts shall be stored in an appropriate container with adequate aeration or spread out in thin layers to 
allow sufficient air flow between the nuts. This storage shall continue until the time the nuts are being transported 
to the collection centers/processing facility.  
8.4 Buying/collection centers  
8.4.1  In the case of small holders, harvested produce may be marke ted through collection centers where 
the produce may be aggregated/temporarily stored before being delivered to the processing facility/market.  
8.4.2  The collection center shall — 
(a) be accessible to both buyers and farmers;  
(b) be designed to allow for a store, an office, working area and an appropriate cooling facility where applicable;  
(c) have floors, doors, wall surfaces made of impervious, non -toxic, washable materials, which are easy to clean 
and disinfect;  
(d) be constructed to allow for adequate ve ntilation, lighting, effective produce inspection  
      and made of acceptable materials  
(e) adequate water and toilet facilities;  
(f) have waste disposal facilities; and  
(g) have clear documentation procedure s and document control systems.  
8.4.3  Quality o f the produce  
The produce delivered at a collection center shall meet the minimum national standards and the b uyer’s quality 
specifications.  
8.4.4  Cross contamination  
All items which may contaminate the produce or emit undesirable smell should be stored se parately in 
designated areas to prevent cross contamination, rancidity, taint and off flavours. Such items include cleaning 
agents, lubricants, onions, paints, perfumes among others.  
8.5 Transport  
8.5.1  Suitable precautions should be taken to prevent conta mination of nut -in shell during transit. Transport 
vessels/containers shall be clean and should not introduce contaminants to the produce.  
8.5.2  Inspection of the transport vessels should be done before loading to ensure it is clean to avoid 
exposure to bi ological, physi cal and chemical contamination.  
8.5.3  Minimize the time in transit of the nuts to the processor once they have been removed from storage 
with air circulation. Delivery delays can lead to a reduction in produce quality and shelf life.   
 KS 2958 -1:2022  
18 © KEBS:2022 – All rights reserved  
 8.5.4 For long distance, secure and cover the produce but special attention should be given to ventilation 
measures. Where possible avoid uneven routes, rough handling and vehicle with excess vibration because it 
can lead to b ruising, fracture and cracking.  
8.5.5 Refrigerated transport may be used where applicable e.g . toddy palm wine . 
9 Processing  
9.1 Raw material receiving  
9.1.1  Produce from every unit or batch shall be received in clearly tagged bags in a manner to enable the 
produce to be easily traced from  receipt through handling process to dispatch point. Such a system shall be 
monitored and reviewed p eriodically for effectiveness.  
9.1.2  The produce shall be received by trained and competent personnel capable of carrying out quality 
checks and deciding o n whether to accept or reject or, accept with a provision for further sorting or other uses.  
9.1.3  The accepted produce shall be weighed using scales which have been calibrated and checked.  
9.1.4  All the above processes shall be documented and records kept . 
9.2 In-shell nuts sorting  
9.2.1  Prior to introduction into the processing line, or at a convenient point within it, raw materials should be 
inspected, sorted and culled to remove all foreign matter and unfit material for processing. Foreign matter may 
include stones, twigs, leaves, husks, strings, etc and produce unfit for processing may include visible mouldy 
nuts, immature nuts, insect damaged, un -de-husked nuts. Only clean, sound materials should be used in further 
processing.  
9.2.2  Such operations sho uld be carried out in a clean and sanitary manner.  
9.2.3  Foreign matter and unfit material removed shall be disposed off in an appropriate manner . 
9.3 Cleaning of nuts/kernels  
9.3.1  Nuts shall be dry cleaned or washed to remove foreign matter, dust, s oil and microbial contaminants.  
9.3.2  Water used for washing nuts/kernels should be of potable quality and frequently changed to minimise 
the possibility of contamination and should not be recirculated unless suitably treated e.g. filtration and 
chlorination t o maintain it in a condition that would not constitute a public health hazard.  
9.3.3  Where applicable, food grade sanitizers may be used to control microbial contaminants.  
9.4 Drying  
9.4.1  In the case of Macadamia and cashewnuts, drying shall be done to  the appropriate moisture content 
to enable safe storage and protection against quality deterioration from insects, moulds and other 
microorganisms during storage  
9.4.2  Further drying of Macadamia nuts shall be undertaken to attain appropriate moisture con tent for 
cracking and storage of the final  product.  
9.4.3  The final product shall be dried to appropriate moisture content as per the respective product standard. 
(Macadamia 2%, desiccated coconut 3%, cashewnuts 5%, Coco leaf Midrib special brooms 25%). H ot air used 
for drying of the final product should be free from any contamination.  KS 2958 -1:2022  
© KEBS 2022 – All rights reserved  19 
 9.4.4  For cashewnuts;  
9.4.4.1  Steaming and air cooling shall be undertaken to enable det achment kernel from the shell.  
9.4.4.2  Further drying for the shelled kernel shall b e undertaken using a mechanical drier or oven to ease the 
removal of the testa. Sun drying where the kernels are spread out in thin layers under strong sunshine can also 
be done.  
9.4.4.3  Humidification may be  undertaken where appropriate. It is important t o ensure that the drying 
temperatures are uniform and not too high as this would caus e roasting and discolouration.  
9.5 Cracking/s helling  
9.6.1  For efficient cracking, nuts should be properly dried to ensure high percentage of whole kernel 
recovery, less s orting time and less energy usage.  
9.6.2  Cracking machinery and equipment shall be designed and located in a place that facilitates ease of 
access, cleani ng, maintenance and monitoring.  
9.6.3  In the case of macadamia and cashew nuts the dried in -shell nuts  may be pre -graded based on size, 
to facilitat e efficient cracking/shelling.  
9.6.4  In the case of coconut and cashewnuts, personnel involved in cracking shall be well trained and have 
appropriate personal protective equipment as coconut water stains and c ashewnuts shell liquid (CNSL) is 
corrosive.  
9.6.5  The cracking area, machinery and  equipment shall be kept clean.  
9.6.6  Fast moving parts of cracking and shelling machinery should be well guarded to avoid accidents . 
9.6 Peeling  
9.7.1   Cashew testa that is attached to the kernel is scraped off using a clean blunt tool.  Any burnt or 
discoloured spots are also scrapped. Care must be taken while peeling not to scratch the surface of the kernel 
as it can trigger off enzymatic browning and reduce quality of the kernel.  
9.7.2  Peeling can also be done mechanically. Mechanical processes include; air blasting, suction, a freezing 
operation and a system of rubber rollers. However, this operation has low efficiency due to the difficulty in 
removin g the testa leading to high breakages.  
9.8 Kernel sorting and grading  
9.8.1  Sorting is the final step for removing debris and defective kernels. It can be done by hand picking or 
photo -electric sorting machines or a combination of both.  
9.8.2  In the case of hand picking where conveyor belts are used, there should be adequate lighting, loaded 
no more than one layer deep, and operated at a speed and with adequate number of sorters to assure effective 
removal of foreign m aterial and defective kernels.  
9.8.3  In the case of hand picking where sorting tables are used, there should be adequate lighting, each 
sorter to have adequate space on the table to assure effective removal of foreign material and defective kernels.  
9.8.4  Photo -electric sorting machines shou ld be adjusted as often as practicable against standards selected 
to assure removal of foreign material and defective kernels. Adjustment should be che cked frequently and 
regularly.  KS 2958 -1:2022  
20 © KEBS:2022 – All rights reserved  
 9.8.5  Foreign material, defective kernels/coconut kernel (mouldy,  rancid , decayed, ) should be bagged 
separately and tagged as unsuitable for human or animal consumption.  
9.8.6  Containers of defective nuts/coconut kernel should be removed as soon as practicable from the 
processing room. Materials which carry the danger of cont amination by aflatoxin, or which are contaminated, 
should be detoxified or destroyed.  
9.8.7  
9.9 Packaging  
9.9.1  The packaging material should be appropriate for the product and meet the expected conditions of 
storage. The material shall ensure product qual ity, safety and integrity and should be sound and provide 
appropriate protection from contamination. It should not transmit to the product objectionable substances 
beyond the acceptable limits and shall conform to the Kenya Standards for Packaging of Produ ce. 
9.9.2  Containers used should be inspected immediately before use to ensure that they are in satisfactory 
condition and where necessary cleaned, sterilized and/or disinfected. When washed they should be well dr ained 
and dried before filling.  
9.9.3  All packaging material should be stored in a clean and sanitary manner separate from the packing 
area. Only packaging material required for immediate use should be kept in the packing or filling area.  
9.9.4  All packaging materials where applicable shall comply  to the provisions of the NEMA Act NO 8 of 1999 
and regulations  on plastic packaging materials.  
9.9.3  Pasteurization and vacuum packaging may be done to ensure food safety and increase shelf life. 
Where vacuum packed, nitrogen/carbon dioxide may be flushed  for longer shell life.  
9.9.5  Packing should be done under conditions that preclude the introduction of contamination into the 
product and where possible it should be done in a separate clean room.  
9.9.5  Precautions such as the use of magnets or metal det ectors should be taken to elimin ate any metallic 
contamination.  
9.10  Labelling  
Labelling for food products derived from tree nuts shall be done in accordance to the requ irement stipulated in 
KS EAS 38 or the labelling guidelines in the country of sale.  For non -edible tree nut products, refer  to specific 
product standards.  
9.11 Final product traceability  
9.11.1  Product coding  
9.11.1.1  The manufacturer should have a system for assigning codes or lot numbers to incoming   materials, 
packaging materials and fi nished products, etc. This will help to identify recalled products.  
9.11.1.2  Codes or lot numbers provided on packaging should be legible and durable f or the lifespan of the 
product.  
9.11.1.3  The manufacturer should record the amount of product manufacture d for each code.  
9.11.1.4  The manufacturer should have records of processing, inventory  and distribution for each lot.  KS 2958 -1:2022  
© KEBS 2022 – All rights reserved  21 
 9.11.1.5  Distribution records should contain sufficient information to permit a recall of a particular code or lot 
number, such as:  
a) the product identification and size;  
b) the code or lot number;  
c) the quantity; and  
d) customer names, addresses, and phone numbers to the initial level of product distribution.  
9.11.2  Recall/withdrawal  
9.11.2.1  A recall/withdrawal procedure shall be in place and should be tested at least once  a year through 
appropriate means (for example, a mock recall). It should be tested to verify  the ability to rapidly identify, control 
and recall/withdraw all the  potentially affected products.  
9.11.2.2  The manufactu rer should identify and correct any deficiencies in the recall/withdrawal procedure.  
9.11.2.3  The recall/withdrawal program should identify the contact information of those who are responsible for 
implementing a recall, as well as t heir roles and responsib ilities.  
9.11.2.4  Recalled products should be separated from other products and access controlled until appropriate 
disposition of the product has been determined. This can be done by using hold tape, tags or a designated 
storage area.  
9.12  Storage/wareho using  
9.12.1  The store/warehouse should be of sound construction, well maintained  and built and equipped so that 
it can provide suitable and adequate protection for produce/products.  
9.12.2  Raw materials stored within the plant premises should be maintain ed under conditions that shall protect 
against contamination and infestat ion and minimise deterioration.  
9.12.3  The finished product should be stored and transported under such conditions as will preclude 
contamination with or development of pathogenic or toxigenic microorganisms and protect against deterioration 
of the product or of the container.  
9.12.4  All finished products should be stored in clean, dry stores, protected from insects, mites (and other 
arthropods), vermin, birds, chemical or microbiologi cal contaminants, debris and dust.  
9.12.5  Where nut products are stored under conditions in which they may become infested by insects and/or 
mites, appropriate methods of protection should be used regularly. Nut products should be stored in such a 
manner t hat they can be fumigated in situ or that they can be removed elsewhere for fumigation in special 
facilities (e.g. fumigation chambers, steel barges, etc.). Cold storage can be used, either to prevent infestation 
in localities where insects are likely to b e present in ordinary storage or to prevent insects damaging the nut 
products.  
9.12.6  Products which affect storage life, quality or flavor of the nut/kernel should not be stored in the same 
room or compartment. e.g. fertilizers, pesticides, gasoline, lubr icating oils, or some fruits and vegetables which 
have objectionable odours or flavors. Gasoline - or diesel -powered fork -lift trucks shall not be used in food 
ingre dient or product storage areas.  
9.12.7  A separate, secure (locked or otherwise access contro lled) storage area shall be provided for cleaning 
materials, chemicals and other hazardous substances.  
9.12.8  Storage areas shall be designed or arranged to allow segregation of raw materials, work in progress 
and finished products, products not conforming  to specific ations and allergenic products.  KS 2958 -1:2022  
22 © KEBS:2022 – All rights reserved  
 9.12.9  All materials and products shall be stored off the floor and with sufficient space between the material 
and the walls to allow inspection and pest control activities to be carried out.  
9.12.10  Specified st ock rotation systems using the principle of First in First out (FIFO) and  
First Expired Firs t Out (FEFO) shall be observed.  
9.13  The processor shall observe the recommendation of the code of practice on food allergen management    
for food business opera tors (CXC 80 -2020 or any further revisions) or any Kenyan or importing country 
guidelines on allergen management.  
9.14  The processor shall have a documented procedure in place to mitigate the risks of food fraud and food 
defence which should be in tegrated  in the organizations  food safety management systems.  
9.15 Genetically modified organisms  
9.15.1  Where Genetically modified organisms are used they shall conform strictly to the laws of the country 
of production and sale. The environmental concerns and saf ety issues rai sed   in the country of origin and/or 
country of production shall be thoroughly addressed.  
9.15.2  The grower shall have copies of appropriate legislation   governing the growing   and use of GMO in 
both the country of production and that of t he final consumer.  
9.15.3  The processor shall provide adequate and satisfactory documentation on measures taken to prevent 
mixing of GMO and conventional materials both at production,  storage, processing and packaging  
9.16  The processor  shall observe the recommendations of the g eneral standard for irradiated foods(Codex 
Stan 106 -83 rev 1 -2003 or any further revisions) or Kenyan or importing country guidelines on irradiated foods.  
10 Personnel hygiene and employee facilities  
Requirements for personal hygiene and behaviors proportional to the hazard posed to the process area or 
product shall be established and documented. All personnel, visitors and contractors shall be required to comply 
with the documented requirements.  
10.1 Personnel hyg iene facilities  
10.1.1  Personnel hygiene facilities shall be available to ensure that the degree of personal hygiene required 
by the organization can be maintained.  
10.1.2  The facilities shall be located close to the points where hygiene requirements appl y and shall be clearly 
designated.  
Establishments shall:  
(1) provide adequate numbers, locations and means of hygienically washing, drying and sanitizing hands 
(including wash -basins, supply of hot and cold or temperature controlled water, and soap and/or sanitizer);  
(2) have sinks designated for hand washing, whose taps should not be hand operated, separate from sinks for 
food use and equipment -cleaning stations; Sanitary facilities shall have hand washing area with potable water, 
soap, hot air or paper (n ot cotton) towels.  
(3) provide an adequate number of toilets of appropriate hygienic design, each with hand -washing, dr ying and 
sanitizing facilities;  
(4) have employee hygiene facilities that do not open directly on to production, packing or storage areas ; KS 2958 -1:2022  
© KEBS 2022 – All rights reserved  23 
 (5) have adequate cha nging facilities for personnel;  
(6) have changing facilities sited to enable personnel handling food to move to the production area in such a 
way that risk to the cleanliness of their work wear is minimized.  
 
10.2 Staff canteens and designated areas  
10.2.1  Staff canteens and designated areas for food storage and consumption shall be situated so that the 
potential for cross -contamination of production areas is minimized.  
10.2.2  Staff canteens shall be managed to ensure hygienic storage  of ingredients and preparation, storage 
and serving of prepared foods. Storage conditions, cooking and holding temperatures and time limitations shall 
be specified.  
10.2.3  Employees’ own food shall be stored and consumed in designated areas only.  
10.3  Work wear and protective clothing  
10.3.1  Personnel who work in, or enter into, areas where exposed products and/or materials are handled shall 
wear work clothing that is fit for purpose, clean and in good condition (e.g. free from rips, tears or fraying 
mate rial).  
10.3.2  Each employee is issued with uniforms colour coded based on different department.  
10.3.3  Clothing mandated for food protection or hygiene purposes shall not be used for any other  purpose.  
10.3.4  Work wear shall not have buttons, outs ide po ckets above waist level.  
10.3.5  Work wear shall be laundered to standards and at intervals suitable for the intended use of the 
garments.  
10.3.6  Work wear shall provide adequate coverage to ensure that hair, perspiration, etc. c annot contaminate 
the produ ct.  
10.3.7  Hair, beards, and moustaches shall be protected (i.e. completely enclosed) by restraints  unless 
hazard analysis indicates otherwise.  
10.3.8  Where gloves are used for product contact, they shall be of distinct colour, cl ean and in good condition. 
Use of latex gloves should be avoided where possible.  
10.3.9  Shoes for use in processing areas shall be fully enclosed and made from non -absorbent  materials.  
10.3.10  Personal protective equipment, where required, shall be design ed to prevent product contamination 
and maintained in hygienic condition.  
10.4 Personnel h ealth  
10.4.1  Personnel working in processing facility shall undergo medical examination prior to employment and 
once every six months while in employment. Records of examination shall be well documented.  
10.4.2  Employees who are suffering from any of the symptoms stipulated, shall not be permitted to enter the 
processing or packaging facility. These symptoms include:  
i) jaundice;  KS 2958 -1:2022  
24 © KEBS:2022 – All rights reserved  
 ii) diarrhoea;  
iii) vomiting;  
iv) fever; 
v) sore throat with fever;  
vi) visibly infected skin lesions (boils, cuts, etc.); and  
vii) discharges from the ear, eye or nose  
10.4.3  Changing lobbies shall carry instruction to all employees on duty to fully report and advise their 
immediate area sup ervisor of their current health status.  
10.4.4  Cuts and wounds, where personnel are permitted to continue working, should be covered by suitable, 
distinct waterproof dressings. Any lost dressings shall be reported to the supervisor immediately.  
10.5  Perso nal cleanliness  
10.5.1  Food handlers should maintain a high degree of personal cleanliness and, where appropriate, wear 
suitable protective clothing, head covering, and footwear.  
10.5.2  Supervisors/Quality Controller shall be responsible for carrying out daily hygiene checks for all 
employees entering their respective changing lobby and work areas.  
10.5.3  Personnel should always wash their hands to ensure that handlers and other people entering the 
processing unit do not contaminate products which may affe ct produce safety, for example:  
i) at the start of produce handling activities;  
ii) immediately after using the toilet; and  
iii) after handling raw produce or any contaminated material, where this could result in contamination of other 
produce items; they should avoid handling ready -to-eat produce.  
10.5.4  The organization shall   ensure all visitors  entering the processing and packing areas read and 
complete the visitors health questionnaire.  
10.5.5  Visitors shall be reminded that they will be prevented f rom entering the processing and packaging 
facility if the organization  has reason to believe that they may be suffering from any symptoms as stipulated on 
the questionnaire  
10.5.6  Protective clothing shall be issued  to each employee and visitor, whereby  dust coats, scarves, hats, 
closed low heeled shoes and when necessary, beard snoods, are a pre requisite for entry into the processing 
and packing areas and shall adhere to the other personal hygiene provisions in this section  
10.6 Personal behavior  
Peopl e engaged in produce/product handling activities should refrain from behaviour which could result in 
contamination of produce/product, for example:  
a) smoking;  
b) spitting;  
c) chewing or eating; and  KS 2958 -1:2022  
© KEBS 2022 – All rights reserved  25 
 d) sneezing or coughing over unprotected produce/product.  
e) Having long or false nails, eye lashes or hair pieces and nail varnish.  
Ornaments such as jewellery, watches, pins or other items should not be worn or brought into food handling 
areas if they pose a threat to the safety and suitability of produce with  the exception of medical alert jewellery.  
11 Cleaning and sanitizing  
11.1  Cleaning and sanitizing programmes shall be established to ensure that the food -processing 
equipment and environment are maintained in a hygienic condition. Programmes shall be mon itored for 
continuing suitability and effectiveness.  
11.2 Cleaning and sanitizing agents and tools  
11.2.1  Facilities and equipment shall be maintained in a condition which facilitates wet or dry cleaning and/or 
sanitation.  
11.2.2  Cleaning and sanitizing ag ents and chemicals shall be clearly identified, food grade, stored separately 
and used only in accordance with the manufacturer’s instructions.  
11.2.3  Tools and equipment shall be of hygienic design and maintained in a condition which does not present 
a potential source of extraneous matter.  
11.3 Cleaning and sanitizing programmes  
Cleaning and sanitizing programmes shall be established and validated by the organization to ensure that all 
parts of the establishment and equipment are cleaned and/or sanitized to a defined schedule, including the 
cleaning of cleaning equipment.  
Cleaning and/or sanitizing programmes shall specify at a minimum:  
a) areas, items of equipment and utensils to be cleaned and/or sanitized;  
b) responsibility for the tasks specified;  
c) cleaning/sanitizing method and frequency;  
d) monitoring and verification arrangements;  
e) post-clean inspections;  
f) pre start -up inspections.  
11.4 Cleaning in place (CIP) systems  
CIP systems shall be separated from active product lines.  
Parameters for CIP systems shall be defined and monitored (including type, concentration, contact time and 
temperature of any chemicals used).  
11.5 Monitoring sanitation effectiveness  
To ensure effective cleaning is done according to cleaning requirements laid down, cleaning  and sanitation 
programmes shall be monitored at frequencies specified by the organization to ensure their continuing suitability 
and effectiveness.  KS 2958 -1:2022  
26 © KEBS:2022 – All rights reserved  
 12 Product q uality control  
12.1  Laboratory facilities  
12.1.1  In-line and on -line test facilities shall be  controlled to minimize risk of product contamination.  
12.1.2  Microbiology laboratories shall be designed, located and operated so as to prevent contamination of 
people, plant and products. They shall not open directly on to a production area.  
12.2 Quality  assurance system.   
12.2.1  Quality control unit shall be within the vicinity of the processing facility and shall be equipped with 
quality control facilities, equipment, procedures, standards and records as required.  
12.2.2  All devices shall have the nec essary accuracy as required for inspection purposes. All equipment used 
for weighing, temperature monitoring or any other measuring devices shall be calibrated regularly and records 
maintained.  
12.2.3 records of the product shall be kept for at least 1 ye ar beyond anticipated shelf life of the product. Samples 
shall be kept for a minimum period of 6 months  
12.2.4  Quality systems shall be internally audited at least bi -annually based on risk assessment. The internal 
audit shall be documented and made avail able for inspection by recognized institutions when required.  
12.2.5  Records of data showing non -compliance with the quality requirements specified in the quality system 
shall be followed up with a written account of corrective measures taken.  
12.2.6  HAC CP principles shall  be used to set up a system of managing product quality. A risk assessment 
or own farm/processing facility inspection shall be done when determining the process flow and its associated 
systems. This assessment shall consider areas where  food safety  hazards to the produce may occur and also 
areas where quality aspects 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 assessed.  
13 Construction of the processing facility  
13.1  Buildings shall be designed, constructed and maintained in a manner appropriate to the nature of the 
processing operations to be  carried out, the food safety hazards associated with those operations and the 
potential sources of contamination from the plant environs.  
13.2  Buildings shall be of durable construction which presents no hazard to the product. An example of 
“durable con struction” is self -draining roofs which do not leak.  
13.3  Consideration shall be given to potential sources of contamination from the local  environment.  
13.4  Food production should not be carried out in areas where potentially harmful substances could e nter 
the product.  
13.5  The effectiveness of measures taken to protect against potential contaminants shall be periodically 
reviewed  
13.6  The premise site boundaries shall be clearly identified and access to the site controlled.  
13.7  The site shall be ma intained in good order. Vegetation shall be tended or removed. Roads, yards and 
parking areas shall be drained to prevent standing water and shall be maintained.  KS 2958 -1:2022  
© KEBS 2022 – All rights reserved  27 
 14 Layout of premises and workspace  
14.1  Internal layouts shall be designed, constructed and maintained to facilitate good hygiene and 
manufacturing practices.  
14.2  The movement patterns of materials, products and people, and the layout of equipment, shall be 
designed to protect against potenti al contamination sources.  
14.3  The building shall provide adequate space, with a logical flow of materials, products and personnel, 
and physical separation of raw from processed areas. Examples of physical separation include walls, barriers 
or partitions,  or sufficient distance to minimize risk.  
14.4  Openings intended for transfer of materials shall be designed to minimize entry of foreign matter and 
pests.  
14.5  Process area walls and floors shall be washable or cleanable, as appropriate for the process or product 
hazard. Materials of construction shall be resistant to the cleaning system applied.  
14.6  Wall floor junctions and corners shall be designed to facilitate cleaning. It is recommended  that wall 
floor junctions be rounded in processing areas.  
14.7  Floors shall be designed to avoid stagnant   water. In wet process areas, floors shall be free from 
cracks and well drained. Drains shall be trapped and covered.  
14.8  Ceilings and overhead fixtures shall be designed to minimize build -up of dirt and  condensation  
14.9  External opening windows, roof vents or fan, where present, shall be insect screened.  External 
opening doors shall be closed or screened when not in use.  
14.10  Equipment shall be designed and located so as to facilitate good hygiene practices and monitoring 
and shall be located to permit access for operation, cleaning and maintenance.  
15 Machinery and equipment  
15.1 Food contact equipment shall:  
a) be designed and constructed to facilitate cleaning, disinfection and maintenance  
b) not affect, or be affected by, the intended product or cleaning system.  
c) be constructed of durable materials able to resist repeated cleaning.  
15.2  Equipment shall be able to meet established principles of hygienic design, including:  
a) smooth, accessibl e, cleanable surfaces, self -draining in wet process areas;  
b) use of materials compatible with intended products and cleaning or flushing agents;  
c) framework not penetrated by holes or nuts and bolts.  
d) design that minimizes contact between the operator’ s hands and the products.  
e) being cleanable, drainable, and with no dead ends for piping and ductwork  
15.3  Product contact surfaces shall be constructed from materials design ed for food use. They shall be 
impermeable and rust or corrosion free.  KS 2958 -1:2022  
28 © KEBS:2022 – All rights reserved  
 15.4  Equipment used for thermal processes shall be able to meet the temperature gradient and holding 
conditions given in relevant product specifications and provide for the monitoring and control of the temperature  
15.5  Wet and dry cleaning programmes shall be d ocumented to ensure that all plant, utensils and equipment 
are cleaned at defined frequencies.  
15.6  The programmes shall specify what is to be cleaned (including drains), the responsibility, the method 
of cleaning (e.g. Cleaning in place (CIP), cleaning o ut of place (COP)), the use of dedicated cleaning tools, 
removal or disassembly requirements and methods for verifying the effectiveness of the cleaning.  
15.7  A preventive maintenance programme shall be in place and sha ll include all devices used to monitor 
and/or control food safety hazards. Examples of such devices include screens and  filters (including air 
filters), magnets, metal detectors and X -ray 
16 Health, safety and hygiene  
There are many areas along the tree nut value chain where risks to h ealth and safety can  occur. Operators 
are responsible for ensuring that their businesses do not cause a risk to  the health and safety of themselves, 
their employees and other persons in the workplace or  members of the public.  
16.1 Health and Hygiene  
Health requirements should be followed to ensure that personnel who come directly into  contact with 
produce or final product are not likely to contaminate them. Visitors should,  where appropriate, wear 
protective clothing and adhere to other hygiene provisi ons in  conformance with the existing Public Health 
Act. 
16.1.1  Potable water that complies with relevant Kenya standards shall be available to staff at all times. 
Containers or  outlets of water unsuitable for drinking shall be appropriately marked.  
16.1.4 The operator shall have and implement a u health policy.  
16.1.5  The operator shall promote safe and hygienic work culture that establishes controls to  address and 
minimize risks identified.  
16.1.6  Staff suffering from any communicable diseases shall r eport to their immediate supervisor.   They 
shall not be allowed to work on a product until a medical officer clears their condition  and certifies them as fit 
to resume duty.  
16.1.7  Access to post -harvest handling areas shall be restricted. No un -authori zed person/visitor  shall be 
allowed access to the handling areas. Authorized visitors entering the processing  area shall only be allowed in 
after briefing on the importance of hygiene and shall be  provided with appropriate protective clothing. A 
record of all visitors to the processing area  shall be maintained.  
16.1.8  The operator shall guarantee hygiene facilities and / or sanitary units. Workers shall have  ready 
access to  toilets/latrines which shall be  separate for both gender and adequate to thei r numbers.  
16.1.9  Where possible a canteen with cooking, eating and storage fac ilities may be provided by the employer. 
The eating and storage facilities shall be separated from the working areas.  
16.1.12  The operator shall ensure that food provided to workers meets public and hygiene  regulations.  
16.1.13  The operator shall provide hygiene information on use of  common areas such as canteen, bathroom, 
changing room, parking lots among others  
16.2 Safety me asures  KS 2958 -1:2022  
© KEBS 2022 – All rights reserved  29 
 Workers’ Representatives and Management shall establish and implement a coherent policy together for 
occupational Safety, Health and Working Environment that conforms to the National and County legislations. 
This policy should also include issues r elating to the proper handling of pesticides and chemicals.  
16.2.1  Operators may provide occupational health and safety training to the workers in addition to, first aid, 
accident prevention, safe use of chemicals and equipment. Training records shall be k ept and made available 
for audit.  
16.2.2  There shall be clearly marked emergency exits, which shall be fitted with fire safety break locks or 
remain unlocked during working hours.  
16.2.3  Relevant safety rules and precautionary safety measures shall be clea rly displayed. The emergency 
plan and accident procedures shall be availed to all employees and displayed in common notice -boards. Sign -
posts for risk prone areas shall be displayed appropriately.  
16.2.4  Employees working with machinery or processes likely  to cause bodily injury must be fully instructed 
as to the possible dangers and the precautions to be observed.   
16.2.5  All machinery shall be fully guarded where applicable and well maintained. Records shall be  kept 
of all machinery maintenance and serv icing.  
16.2.6  Precautions shall include safe installation and use of electricity and gas, special instructions  on 
smoking and the disposal of cigarette butts, provision and regular servicing of firefighting  equipment and 
regular fire drills for employee s.  
16.2.7  Readily available fire extinguishers and other appropriate firefighting equipment shall be  easily 
accessible, regularly checked and maintained.  There shall be evidence of fire assembly points and evacuation 
drills.  
16.2.8  The work station shal l be provided with sufficiently well stocked first aid kits and have  personnel 
trained in first aid on hand to deal with emergencies.  
16.2.9  Written accident and emergency procedures on how to deal with serious injuries requiring  medical 
attention shall  be displayed clearly, permanently and prominently with contact  person telephone number or 
institution. It shall include basic steps of primary accidents.  
16.2.10  Employees whose work entails standing for long periods should be provided with facilities for sitting to 
enable them to take periods of rest.  
16.2.11  Operators may provide training on family planning, basic heal th care, hygiene, preventative medicine, 
security, HIV/AIDS awareness and other emerging health concerns.  
17 Labour, employment and social issues  
Documentation that demonstrates that a clearly identified, named member of management has the responsibility 
for ensuring compliance with existing and r elevant national and local regulations and the implementation of the 
policy on worker welfare must be available.  
17.1 Wages  
17.1.1  All employees shall be paid at the agreed time and in full and by some mutually acceptable monetary 
means. Information regard ing wages shall be made available to employees in a detailed and understandable 
form. The wages shall meet the legal or industry minimum whichever is higher.  
17.1.2  To ensure the welfare of workers, all operators shall abide by the regulation of wages and conditions 
of Employment Act, and any other laws which affect the welfare of workers.  KS 2958 -1:2022  
30 © KEBS:2022 – All rights reserved  
 17.1.3  The organization shall not make any deductions from wages for disciplinary purposes except as 
permitted by the existing national laws.  
17.1.4  Workers shall be se lected for a particular job and paid in accordance with their ability to carry out 
specific tasks. All workers shall receive equal pay for equal work. Hiring, compensation and access to benefits 
shall be on the basis of ability and job responsibilities.  
17.1.5 There shall be clear and fair guidelines on payments of bonuses and incentives and these shall be  
Administered fairly and communicated transparently to all staff concerned.  
17.1.6 Where overtime is required due to seasonal demands, payment shall be ma de as per the legal 
requirement. Agreed and stipulated mid -day and work breaks shall be observed.  
17.1.7  The employer may provide reasonable housing accommodation with adequate clean water, washing 
and toilet facilities for each of his employees within eas y access; or the employer may pay to the employee such 
a sum as housing allowance in addition to wages or salary as per legal and industry minimum as per relevant 
gazette notice.  
17.2 Staff recruitment and promotions  
17.2.1  Staff shall be recruited and promoted based on their ability to perform work.  
17.2.2  Interns and apprentices shall not be employed in areas identified as hazardous as per the 
farm/company risk assessment. Interns and apprentices shall be supervised.  
17.3 Induction and training  
17.3.1  All new personnel shall receive basic and relevant induction, training and orientation.  
17.3.2  All personnel shall receive job specific training to allow them to work safely and fulfill their roles and 
responsibilities.  
17.4 Work contracts  
17.4.1  All emplo yees, including those sub -contracted, shall be given a written, legally binding employment 
contract signed by both parties detailing their obligations, rights and entitlements. Employees shall be given 
their individual job descriptions, terms and condition s. Subsequent changes in terms and conditions shall be 
negotiated and communicated to employees.  
17.4.2  Work contracts may be executed for a fixed term, for a period of time to complete a task or for an 
indefinite period to accomplish an occasional task. T asks allocated per day shall be based on what can be 
reasonably completed by an averagely experienced worker on a standard working day.  
17.4.3  Use of fixed -term contracts or "casual labour" to evade labour or NSSF laws shall be avoided.  
17.5  Work hours an d leave days  
17.5.1  Employers shall provide transport or transport allowance when employees work outside normal 
working hours or when public transport is not available and the employee does not live within reasonable or 
safe walking distance of the workpla ce as mutually agreed.  
17.5.2  In every period of seven (7) days a period of rest comprising at least one rest day (paid) shall be 
provided.  
17.5.3  All permanent and contract staff shall be entitled to minimum 21 annual leave days as per the  KS 2958 -1:2022  
© KEBS 2022 – All rights reserved  31 
 Employment Act.  The leave above is in addition to all public holidays, weekly rest days and any sick leave taken 
by an employee. The leave shall be taken at times mutually agreed between the employer and employee.  
17.5.4  All seasonal workers/sub -contractors shall be enti tled to leave on a pro -rata basis.  
17.5.5  An employee shall be entitled to sick leave and this is only to be granted on production of a certified 
letter of incapacity signed by a recognized medical practitioner as per the employment Act, Cap. 226  
17.5.6  The employees shall be entitled to the statutory maternity / paternity leave on full pay or as provided 
for by a collective bargaining agreement. The employee will not incur any loss of privileges for reason of being 
on such leave.  
17.6 Expecting and nursing  mothers  
17.6.1  Women shall not be discriminated against during ante or post -natal periods with regard to recruitment, 
selection, promotion or termination of a particular job.  
17.6.2  Expectant mothers shall be given due consideration and be assigned duties  appropriate to their 
physical condition. Where risk is identified, action shall be taken to minimize or eliminate the danger; In 
particular, pregnant women shall not come into contact with pesticides or dangerous chemicals.  
17.6.3  Employers may provide sa fe facilities for nursing mothers to feed infants and a caretaker to keep the 
children while mothers are working. Extra time shall be given to nursing mothers to feed their infants.  
17.7 Termination  
17.7.1  Each farm /company should have legally validated i nternal regulations of working and labour 
conditions, which should include, among others, proper regulation of warnings and procedure for dismissals.  
17.7.2  Gross misconduct as set out in the Employment Act, shall be grounds for summary dismissal. The 
termination of work contract shall be formalized in accordance with the law.  
17.8 Workman's compensation  
17.8.1  Any member of the workforce who is injured in the course of his work shall be entitled to  
Compensation in accordance with the Work Injury Benefit Ac t 2007.  
17.8.2  Compensation claimed shall be disallowed if it is proved that the injury was attributable to the serious 
and wilful misconduct of the employee.  
17.9 Freedom of association and participation  
17.9.1  Workers have the right with regard to the national law to establish and to join labour unions of their 
own choice, without prior permission. Where no unions are in place workers have a right to form a workers’ 
welfare committee.  
17.9.2  Workers representatives will not be subjected to discriminatio n and will have access to all  
Workplaces necessary to carry out their representation functions.  
17.9.3  The operator shall provide assistance to facilitate workers’ committees /unions  
17.9.4 Workers committee/union shall participate in collective bargaining . KS 2958 -1:2022  
32 © KEBS:2022 – All rights reserved  
 17.9.5  Where a collective bargaining is negotiated it shall be in accordance with the Labour Institutions Act, 
2007 and Labour Relations Act, 2007.  
17.10  Grievance and disciplinary procedures  
17.10.1  All workers shall have the right to be heard on matter s relating to contractual terms, dismissals and 
general welfare. The management in collaboration with the workers' representatives shall be required to 
establish and implement a coherent policy with regard to labour and social issues.  
17.10.2  Clear written  firm rules, grievance and disciplinary procedures shall be developed; implemented, 
communicated, explained to the workers and be accepted by all parties involved.  
17.10.3  Complaints regarding labour and working conditions shall be handled as per the firm grievance 
handling procedure.  
17.10.4  Employers shall provide a formal procedure for solving disputes in the workplace within a specific time 
frame.  
17.11  Forced labour  
17.11.1  The operator shall not make use of forced labour or coerce anyone to work against his/her will.  
17.11.2  Workers shall not be required to lodge or deposit their original identity and/or academic papers with 
their employer.  
17.11.3  The workers shall decide to join and leave the company on personal and voluntary basis.  
17.12  Discri mination/harassment  
17.12.1  The operator shall not engage in or support discrimination, intimidation or coercion in any form based 
on ethnic origin, religion, gender, union membership or political affiliation.  
17.12.2  Physical harassment, corporal punishme nt and/or mental/psychological oppression or torture, sexual 
harassment and verbal abuse, shall not be tolerated and the operator shall ensure that measures are in place 
to prevent such practices.  
17.12.3  Workers shall be selected and hired in accordance with their ability to carry out their tasks. No 
distinction shall be made on the basis of race, gender, age, religion, nationality, physical disability, ethnic and 
social origin, marital status, union membership or political opinion or affiliation. Policy on harassment and ''equal 
opportunity'' in the work place shall be developed and implemented.  
17.12.4  Employees shall also have access to training, hiring, transfer, remuneration, promotion, termination or 
retirement on equal terms and opportunity.  
17.13  Child labor/minors  
17.13.1  No children (persons under 18 years of age) shall be engaged for any duty or task whether gainfully 
or otherwise in the workplace. Exceptions may be made in smallholder operations where young family members 
may help out on the fam ily farm. Work that is likely to jeopardize the health, physical or mental development 
shall not be carried out by persons less than 18 years of age.  
17.13.2  Work shall not restrict educational opportunities for children.  
17.14  Out-growers/out grower assoc iations/subcontractors  
17.14.1  Manufacture/processor shall formulate and implement a fair purchasing policy with their out growers.  KS 2958 -1:2022  
© KEBS 2022 – All rights reserved  33 
 17.14.2  There shall be written, legally binding agreements between the Manufacture/processor and all out -
growers covering pr oduct, volumes, frequencies of collection, pricing, grades and obligations.  
17.14.3  The manufacture/processor shall take responsibility for providing full technical advice where such need 
is perceived to out -growers prior to starting crop production.  
17.14.4  Arrangements for deductions from final payments made for training and supply of other inputs shall be 
clearly specified in written form before these services are provided.  
17.14.5  The manufacture/processor shall ensure that out -growers are aware of , and implement the relevant 
principles and requirements of this code of practice.  
17.14.6  The buyer shall be able to justify the pricing policy regarding the out -growers/Associations.  
17.14.7  All out -growers shall be paid promptly through a mutually agree d monetary arrangement and be 
supported with proper and adequate documentation.  
17.14.8  A firm shall be responsible for its operations including contracted activities conducted by its 
subcontractors.  
17.14.9  Subcontractors working on farm / company site sh all be briefed on farm occupational safety and health 
procedures.  
17.15  Visitors  
17.15.1  All visits by non -company personnel shall be recorded in a visitor’s book or similar register.  
17.15.2  Visitors shall be accompanied at all times by a company represe ntative.  
17.15.3  Visitors shall be provided with suitable protective clothing or equipment when entering areas where 
they might be exposed to hazardous or injurious conditions.  
17.16  Records  
17.16.1 Records and documentation to be kept in addition to those  required by the laws shall include:  
a) A record of work contracts for permanent and seasonal workers;  
b) A record of all the daily rolls for all casual workers; and  
c) A record of all the monetary receipts in accordance with the pay roll and any receipts of payment of any kind.  
18 Environmental management  
The operator shall develop an environmental management plan to cover all aspects both positive and negative 
impacts of the operations as required by the Environmental Management and Co -ordination Act, 199 9. 
Complaints pertaining to the environment shall be addressed to the public complaints committee under NEMA.  
18.1 Environmental impact assessment  
18.1.1  Environmental impact assessment and licensing to determine the impact of the intended operations 
on th e environment shall precede the activity, where applicable.  
18.1.2  The operator shall have demonstrable competence with regard to minimizing the potential negative 
impacts such as nutrient loss of the farming activity on the environment.  KS 2958 -1:2022  
34 © KEBS:2022 – All rights reserved  
 18.1.3  There shall  be visible and documented initiatives to support environmental conservation schemes.  
18.1.4  The operator shall safeguard soil, water and air and ensure general conservation of the environment. 
Written policy, practice and procedures to support this shall be maintained.  
18.1.5  The operator shall put in place a system for monitoring and evaluation of use of water, pesticides, 
fertilizers and energy.  
18.2 Pesticides use and disposal  
The operator shall have sufficient environmental protection procedures in pla ce to demonstrate that there are 
no pesticide residues disposed into the environment.  
18.3 Packaging resource minimization  
18.3.1  The Operator shall provide a description of all materials used for product packaging and shipping in 
the Environment management plan  
18.3.2  The Operator shall provide auditable records of materials used in product packaging and shipping, 
including the type and quantities of materials used.  
18.3.3  The Operator shall assess the potential for:  
a) Reducing the volume of pack aging per unit of product delivered;  
b) Increasing the use of certified recycled or compostable materials;  
c) Obtaining materials from certified sustainable sources; or  
d) Re-using packaging materials.  
Based on this assessment, the Operator shall develop a plan of action to minimize packaging and packaging -
related waste, with auditable timelines and performance benchmarks.  
18.4 Energy resource use and management  
18.4.1  The Operator shall have a written policy, practice and procedures in place describing ac tion to improve 
and optimize energy uses and to ensure that hydrocarbon fuels and electricity are used efficiently. Renewable 
energy sources are recommended.  
18.4.2  The Operator shall provide in the environment management plan a summary of electricity and fuel 
consumption activities associated with its agricultural production processes.  
18.4.3  The Operator shall provide a description of any on -site electricity or fuel generation activities, and 
describe conservation measures and methods employed to optimize  efficiency.  
18.4.4  The Operator shall provide auditable records of fuel and electricity used in agricultural production 
processes, storage operations and administrative support facilities, including electricity and fuels used in 
applications such as: wate r pumping, greenhouse lighting and climate control, cold storage facilities, farm 
equipment operation and packing operations.  
18.4.5  The Operator shall complete an analysis of his fuel and electricity usage, and develop a plan for 
increasing energy efficie ncy, with timelines and performance milestones.  
18.4.6  The Operator shall determine and document the energy demand by the enterprise for developing an 
energy efficiency plan with goals and implementation activities towards increased efficiency, reduced 
dependency on non -renewable sources and increased use of renewable energy.  KS 2958 -1:2022  
© KEBS 2022 – All rights reserved  35 
 18.4.7  Records shall be maintained on all aspects of energy management  
18.5 Integrated Waste and pollution management, recycling and re -use 
18.5.1  All possible waste products produc ed by the firm/farm processes shall be identified and documented.  
18.5.2  There shall be written procedures to minimize wastage and for the safe, hygienic disposal of rejected 
produce and rubbish.  
18.5.3  There shall be a documented plan to minimize waste, reduce pollution and recycle wastes. The plan 
shall be implemented and confirmed by visible actions and measures.  
18.5.4  Wastewater treatment and disposal systems such as constructed wetlands, bio -bed set are advised 
and shall be environmentally friendly, subjected to EIA and regular analysis done as per NEMA regulations.  
18.5.5  Written procedures for minimizing and disposal of non -hazardous waste shall be developed and 
communicated to all concerned persons and relevant authorities  
18.5.6  The farm or premis es shall be clear of litter and shall have adequate provisions for waste disposal.  
18.5.7  Burning of wastes shall be done in a controlled manner. Burning for hazardous material shall be carried 
out by NEMA  licensed operator.  
18.5.8  Only approved non -ozon e depleting refrigerants shall be used.  
18.5.9  Documented Identification of all waste generated as well as source of pollution at each stage of 
production process shall be provided.  
18.5.10  Documented management plan for reducing generation of wastes and pollution sources together with 
training in waste management for personnel on adequate handling of waste materials shall be available.  
18.5.11  Risk assessment for storage, transport and disposal of wastes shall be carried out periodically.  
18.5.12  Wastewater disposal systems such as soak -waste water treatment facilities or constructed wetlands 
shall be environmentally acceptable. Waste shall be handled in appropriate ways to avoid risk and unnecessary 
environmental impact.  
18.5.13  The operator shall  put in place a system for treatment of domestic sewerage water, and warehouse 
for storage of pesticide wastes and other hazardous wastes.  
18.5.14  Old sump oil shall be disposed off in a safe manner. It may be used as fuel but only in a suitable 
combustion  system.  
18.5.15  Waste material such as plastic sheet, cardboard, wood etc. shall be recycled.  
18.5.16  Packaging materials to be used should meet NEMA requirements  
18.5.17  Every effort shall be made to reduce the use of natural materials that have not bee n grown specifically 
for commercial use (timber etc.).  
18.6 Water sources  
18.6.1 There shall be no waste water treatment facility, latrine, flush toilets or septic tanks within 500 m of an 
open water source and 250m from a borehole or on riparian land.  
18.6.2 Riparian land shall be conserved according to the relevant National Environmental Regulations.  KS 2958 -1:2022  
36 © KEBS:2022 – All rights reserved  
 18.6.3  Rivers shall not be dammed or diverted without permission from the relevant competent authority for 
water resources. Lakes shall not be restricted by  bunds or dykes.  
18.7 Wastewater treatment  
The Operator shall ensure all wastewater  is treated as per the NEMA regulations.  
18.8  Bio-diversity and ecological conservation  
18.8.1  The operator shall have a documented conservation policy or statement which shall comply with the 
local legislation governing wildlife and conservation issues.  
18.8.2  Tree planting areas shall be defined so that unnecessary disturbance is avoided and to enable 
environmental upgrading. Where land is cleared by burning, precautions shall be in place to avoid the spread 
of fire to other areas.  
18.8.3  Operators bordering designated environmental sites shall acknowledge and respect the sites. Natural 
game corridors shall be maintained to allow wild animals access to water and to other l and areas.  
18.8.5  The producer shall not engage in the following activities:  
a) Alteration of natural water bodies and water channels.  
b) Activities that negatively impact threatened or endangered habitats or species.  
18.8.6  The producer shall train worker s in the implementation of the Environmental Management Plan’s 
stated ecological procedures and practices, and keep records of such training.  
18.9  Soil conservation   
18.9.1  Good agricultural practice (GAP) shall be  implemented.  
18.9.2  Where applicable, r iparian land boundaries shall be established and riparian regulations observed.  
18.9.3  The use of organic manure and composted waste shall be encouraged for maintenance of soil fertility.  
19 Legal and contractual obligations  
19.1  Legal compliance  
The oper ators shall comply international,  national and county laws and regulations as applicable   
19.2  Intellectual Property (IP) rights and royalties  
19.2.1  Operators shall respect all relevant   IP rights.  
19.2.2  The operator will continue to inform and train  their employees on respect to IP rights and applicable 
legislation.  
19.3.3  Royalties will be set within internationally acceptable ranges as negotiated by the parties.  
19.4  Arbitration  
In case of any unresolved disagreements between parties in the  tree nut   value chain, arbitration will be through 
applicable laid down regulations and procedures.  KS 2958 -1:2022  
© KEBS 2022 – All rights reserved  37 
 20 Complaint handling procedures  
20.1  The operator shall show commitment to adequately address complaints that may arise.  
20.2  There shall be an established a nd documented complaint handling procedure addressing all issues 
relating to the operator.  
20.3  The procedure shall state all the steps taken to address arising complaints and all the recommended 
corrective actions shall be stated and acted upon.  
20.4  The complaint handling procedure shall be regularly reviewed to enhance effectiveness. The 
evaluation system shall be used to determine the reason for the clients' complaints and the corrective and 
preventive action undertaken. The procedure shall be availab le to customers as required.  
 
 KS 2958 -1:2022    
 
© KEBS 2022 – All rights reserved