KENYA STANDARD  DKS 2900:2019  
ICS 67.120.20    
First Edition  
 
 © KEBS 2019   
 Handling and processing of dried and 
fried meat products — Code of practice  
 
 
 
PUBLIC REVIEW DRAFT, NOVEMBER 2019  
 
 
DKS  2900:2019  
ii © KEBS 2019  – All rights reserved  
 TECHNICAL COMMITTEE REPRESENTATION  
The following organizations were represented on the Technical Committee:  
Ministry of Industry, Trade and Cooperatives  
Ministry of Health – Food safety unit  
Kenya Industr ial Research and Development Institute  
National Public Health Laboratories Services  
Government Chemist’s Department  
Food Science and Technology Platform Kenya  
Farmer’s Choice (K) Ltd.  
University of Nairobi — Department of Food Science and Technology  
South Eastern Kenya University  
Meru University  
Egerton University  
Consumer Information Network  
Kenchic (K) Ltd.  
Alpha Fine Foods Ltd.  
Kenya Meat Commission  
Directorate of Livestock Production  
Directorate of Veterinary Services  
Quality Meat Packers  
Choic e Meats Ltd.  
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, are 
welcome.  
© Kenya Bureau of Standards  2019  
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 Act, no Kenya Standard produced by Kenya Bureau of Standards 
may be reproduced, stored in a retrieval system in any form or transmitted by any means without prior permission in writing f rom the 
Managing Director.  
  KENYA STANDARD  DKS  2900:2019  
ICS 67.120.20   
First  Edition  
 
© KEBS 2019  – All rights reserved  iii 
 Hand ling and processing of dried and fried 
meat products — Code of practice  
 
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)  
  
DKS  2900:2019  
iv © KEBS 2019  – All rights reserved  
 Foreword  
This Kenya Standard was prepared by the Meat and Meat Products Technical Committee under the guidance 
of the Standards Projects Committee, and it is in accordance with the procedures of the Kenya Bureau of 
Standards . 
The preparation of this first edition of the standard was found necessary so as to offer a comprehensive code 
of practice for safe and hygienic handling and processing of dried and fried meat products.  
Dried and fried meat products are prepared  both as a delicacy and also as a way of preserving meat in many 
Kenyan communities. Such products include deep fried meat (nyirinyiri - Somali, Samburu and Rendile; anyes 
– Turkana), dried meat (Aliya - Luo and biltong -originally from south Africa). The p roducts are traditionally 
prepared using camel, cattle, sheep or goat meat among other meats. Their rising popularity has prompted their 
commercialization and hence the need to develop this first edition of the standard.    
Drying of meat can be done eithe r directly or indirectly. Direct drying is one of the oldest method of food 
preservation, as it uses less equipment than indirect drying. Direct drying of food can be done either by sunshine 
or wind or using hot combustion gases. Indirect drying involves a voiding the direct contact between the material 
and drying air. Drying reduces water activity sufficiently to delay or prevent spoilage. Water is usually removed 
by evaporation and creating a hard outer layer, helping to stop micro –organisms from entering  the food. 
However, the benefits of greater control over the drying environment and drying time, quicker drying and lower 
probability of contamination from dirt, grass and insect particles, coupled with increased consumer keenness 
on food safety make indir ect drying more attractive.  
This code of practice is prepared to ensure the handling and processing of dried and fried meat products which 
are safe and of acceptable quality.  
During the preparation of this standard, reference was made to the following doc ument (s):  
Meat Control Act Cap 356 of the laws of Kenya  
CAC/RCP 58 -2005, Codex code of hygienic practice for meat  
The Food, Drugs and Chemical Substances Act, Cap. 254 of the Laws of Kenya  
Nyirinyiri processing Manual – A training guide for small and mic ro scale processors,  
Ministry of Agriculture, Livestock, Fisheries and Irrigation, Kenya  
Acknowledgement is hereby made for the assistance derived from this (these) source (s)  
 KENYA STANDARD  DKS  2900:2019  
 
© KEBS 2019  – All rights reserved  1 
 Handling and processing of dried and fried meat products — Code of practice   
1 Scope  
1.1 This Kenya Standard prescribes guidelines for hygienic and safe handling and processing of dried and 
fried meat products intended for human consumption . 
2 Normative references  
The following referenced documents 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 editio n of the referenced document (including any amendments) applies . 
KS CODEX STAN 192 – General Standard for food Additives  
KS EAS 12  Specification for potable water  
KS EAS 35  Specification for refined salt  
KS EAS 38  Labelling of pre -packaged foods  
KS EAS 39  Hygiene in the food and drink manufacturing industry — Code of practice  
KS EAS 769  Specification for edible fats and oils (vegetable and animal)  
KS 2761  Meat hygiene – Code of practice  
3 Terms and definitions  
For the purposes of this document, the followi ng terms and definitions apply . 
3.1 
meat  
all parts of an animal that are intended for and have been judged as safe and suitable for human consumption  
3.2 
dried meat  
product of a food animal that has undergone removal of moisture or water through appropriate techniques in 
order to ach ieve a desired moisture content    
3.3 
fried meat  
product that has been cooked solely in fats or oil  
3.4 
direct drying  
drying process where combustion products (gas/sun) are directly mixed or in contact with the process 
environment and meat.  
3.5 
indirect drying  
drying process where the combustion product do not come into direct contact with the meat. in this process, air 
is heated via a heat exchanger, electricity or other means.   
2 © KEBS:2019:  – All rights reserved  
 3.6 
dehydrators  
device that reduc es moisture from meat.  
3.7 
case hardening  
formation of hard skin or crust on the surface of meat caused by drying too quickly during the initial stage or 
period thus interfering with subsequent evaporation of moisture from the interior of the product.  
3.8 
pallets  
portable platform for handling, storing or moving materials, articles or packaging mostly in factories, warehouses 
and vehicles during transportation  
3.9 
racks  
framework/stand/shelf on which the meat or meat strips may be placed  
3.10 
solar drying  
process of using solar radiation/energy to dry m eat strips in an enclosed space  
3.11 
sun drying  
traditional method for reducing the moisture content of meat strips by spreading them in the sun  
4 Establishments, facilities and equipment  
4.1 Facilities  
4.1.1  The facility should be designed to facilitate rapid processing and subsequent storage and should be in 
compliance with provisions of the Meat Control Act cap 356, public health act Cap 242 and relevant national 
and county regulations as well  as KS 2761.  
4.1.2  The facility operators should establish and carry out procedures to ensure appropriate and adequate 
maintenance, cleaning, and sanitation of premises, facilities, essential services, and equipment, manage waste, 
control pests; and implem ent effective personnel hygiene practices.  
4.1.3  The facility should include a product flow -through pattern that is designed to prevent potential sources 
of contamination, minimize process delays (which could result in further reduction in essential qualit y) and 
prevent cross -contamination of finished product from raw materials.  
4.2 Principles of hygiene applied to establishments, facilities and personnel  
4.2.1  Establishments, Facilities and equipment should be located, designed and constructed such that 
contamination of meat is minimized to  the greatest extent practicable.  
4.2.2  Establishments, facilities and equipment should be designed to allow personnel to carry out their 
activities in a hygienic manner.  
4.2.3  The facility should include a product flow -through pattern that is designed to prevent potential sources 
of contamination, minimize process delays (which could result in further reduction in essential quality) and 
prevent cross -contamination of finished product from raw materials  
4.2.4  Facilities a nd equipment that are in direct contact with meat, should be designed and constructed so 
that they can be effectively cleaned and monitored for their hygiene status.  
4.2.5  Water used within the establishment should be potable and shall comply with KS EAS 1 2.  DKS  2900:2019  
© KEBS 2019  – All rights reserved  3 
 4.2.6  Each establishment should have appropriate facilities and equipment for competent persons to properly 
carry out their meat hygiene activities.  
4.2.7  Laboratory facilities necessary to support meat hygiene activities may be located in the establis hment, 
provided at a separate location or outsourced.  
4.2.8  All workers shall use appropriate personal protective equipment that does not contaminate the product.  
4.2.9  All workers shall undergo a food handlers test before their deployment and every so oft en as per   the 
Public Health Act Cap 242 and Food, Drugs and Chemical Substances Act Cap 254.  
4.3 Facilities for personnel hygiene  
4.3.1  Facilities should include changing rooms, showers, toilets, hand -washing and hand -drying facilities in 
the appropriate locations, and separate areas for eating.  
4.3.2  All areas in which exposed meat may be present, should be equipped with adequate facilities for 
washing hands that: are located convenient to work stations; have taps that are not operable by hand ; supply 
potable water at an appropriate temperature, and are fitted with dispensers for liquid soap or other hand 
cleansing agents; include hand drying equipment where necessary, and receptacles for discarded disposable 
towels; and have waste water ducted  to drains.  
5 Requirements  
5.1 Raw material requirements  
5.1.1  General  
Raw materials used should be handled in a manner as to minimize contamination, maintain the integrity and 
wholesomeness of the product  and shall comply with the following requirements;  
a) Meat shall be inspected and approved as wholesome and fit for human consumption as per meat 
control Act Cap. 356.  
b) When used, salt shall comply with  KS EAS 35.  
c) Edible fat and oil used shall comply with KS EAS 769  
d) Spices, seasonings and condiments used shall comply with relevant Kenya standards  
e) When used, food additive s used shall comply with Codex standard GFSA 192 -1995  
5.1.2 Handling of raw materials  
5.1.2.1  Meat preparation establishment should have:  
a) facilities that allow constant progress of oper ations or that ensure separation between different      
production batches;  
b) separation of the various processing areas to avoid cross -contamination.   
5.1.2.2  To minimize time delays, the processing lines should, where applicable, be designed to be 
continuous and sequential to permit uniform flow.  
5.1.2.3  When drying, the meat and meat products should be protected from all forms of potential 
contamination such as Polycyclic Aromatic Hydrocarbons (PAH), soil, dust and fumes.  
5.1.2.4  The source of fuel use d in frying of the product should have minimal source of contamination such 
as Polycyclic Aromatic Hydrocarbons (PAH) and fumes.    
4 © KEBS:2019:  – All rights reserved  
 5.1.2.5  Processing of meat and meat products should be done in premises that are sufficiently free from 
environmental polluta nts including industrial emissions, dust and combustion fumes.  
5.2 General requirements  
5.2.1 Meat preparation establishment should have:  
a) facilities that allow constant progress of operations or that ensure separation between different production 
batches;  
b) separation of the various processing areas to avoid cross -contamination.   
5.2.2 To minimize time delays, the processing lines should, where applicable, be designed to be continuous 
and sequential to permit uniform flow.  
5.2.3 When drying, the meat and meat products should be protected from all forms of potential contamination 
such as Polycyclic Aromatic Hydrocarbons (PAH), soil, dust and fumes.  
5.2.4 The source of fuel used in frying of the product should have minimal source of contamination su ch as 
Polycyclic Aromatic Hydrocarbons (PAH) and fumes.   
5.2.5 Processing of meat and meat products should be done in premises that are sufficiently free from 
environmental pollutants including industrial emissions, dust and combustion fumes  
5.3 Specific requirements  
5.3.1 Fresh meat reception  
5.3.1.1 Any process at meat receiving area should be done in a manner that the quality of meat is not 
impaired.  
5.3.1.2 The processor shall ensure that the meat is derived from animals slaughtered in a hygienically 
managed slaughter house complying with KS 2761.  
5.3.1.3 Sensory evaluation should be done to assess freshness or spoilage of meat  
5.3.1.4 Meat used for processing shall be fit for human consumption, free from objectionable odours, off -
flavo urs, blood clot s, bone chips and any other extraneous matter.  
5.3.1.5 Where necessary, the meat should be free from fat as far as possible, boneless and free from 
tendons.  
5.3.2 Meat preparation  
5.3.2.1 Stainless steel work benches are recommended for cutting meat.  
5.3.2.2 Cutting tools  used for cutting the meat should be sharp, clean, free from rust and preferably made of 
stainless steel.  
5.3.2.3 The meat should be sliced in a manner that allows for efficient drying and frying in the subsequent 
stages.  
5.3.2.4 Necessary  precautions shall be taken to prevent incidental contamination of the product from soiled 
and/or dirty equipment or from persons suffering from injuries.  
5.3.2.5 All equipment coming into contact with raw material or product in the course of manufacture s hould be 
properly cleaned and sanitized.  DKS  2900:2019  
© KEBS 2019  – All rights reserved  5 
 5.3.2.6 The stripping should be done in a manner that minimizes contamination and growth of microorganisms 
in the product. Cuts and trimmings should not be allowed to accumulate on the working surfaces.  
5.3.2.7 The strips should be processed without unnecessary delay or held under refrigeration while waiting for 
further processing.  
5.3.2.8 Provision for preventing metal contamination from the cutting tools should be put in places.  
5.3.2.9 Provisions should be made f or handling and disposal of meat that come into contact with the floor and 
other non -product - contact surfaces. The provisions should clearly indicate the actions that should be taken 
(e.g. trim, wash, reprocess or dump) and how these actions should be don e in a hygienic manner.  
5.3.3 Drying  
5.3.3.1  General  
5.3.3.1.1 The time and temperature used for drying will depend on size and stacking of the meat.  
5.3.3.1.2 The dryer/dehydrator should be operated within its capacity for optimal performance.  
5.3.3.1.3 To ensure proper drying, the meat should be of similar size and adequately spaced.  
5.3.3.1.4 To prevent case hardening, appropriate drying temperatures should be observed to ensure uniform 
or even drying of the product.  
5.3.3.2 Drying methods  
5.3.3.2 .1 Sun drying  
5.3.3.2.1 .1 Dried meat and meat products shall be placed on raised platform or racks away from the presence 
of potentially harmful contaminants.  
5.3.3.2.1 .2 Dried meat and meat products shall be protected from vermin and contamination by birds,  
dropping from animals, dust and any other extraneous matter.  
5.3.3.2 .2 Solar drying  
5.3.3.2.2 .1 Meat and meat products for solar drying should be properly arranged to ensure proper drying  
5.3.3.2.2 .2 Meat should never be placed directly on the floor or in direct contact with the wall.  
5.3.3.2.2 .3 The temperature should be carefully controlled to obtain the desired product.  
5.3.3.2.2 .4 Meat should be re -stacked periodically with the top of the pile go ing to the bottom of the new 
pile.  
5.3.3.2.2 .5 All equipment, food contact surfaces and hand contact surfaces should be cleaned and 
sanitized  
5.3.3.2.2 .6 Racks or hanging tools should be used where necessary and should be made of food grade 
material.  
5.3.3.2.2 .7 Solar dried meat and meat products shall be placed on raised platforms or racks and be 
protected from vermin and contamination by birds, dropping from animals, dust and any other extraneous 
matter.   
6 © KEBS:2019:  – All rights reserved  
 5.3.3.2 .3 Dehydrators  
5.3.3.2.3 .1 Dehydrators ma y be used for larger drying yards and processing units. Dehydration allows 
steady production cycle to be maintained and is an insurance against unfavorable weather conditions for sun 
drying.  
5.3.3.2.3 .2 If freeze drying is to be used, the meat should be cu t in small pieces/strips, frozen, placed on 
trays and then dried.  
5.3.3.2.3 .3 A system using a combination of initial sun drying followed by finish dehydration may be used 
because it has considerable advantage without loss of quality.  
5.3.3.2 .4 Oven drying   
5.3.3.2.4 .1 Meat and meat products should be properly arranged to ensure adequate drying.  
5.3.3.2.4 .2 Meat should never be placed directly on the floor or the wall of the oven.  
5.3.3.2.4 .3 Time and temperature should be carefully controlled to obtain t he desired final product.  
5.3.3.2.4 .4 Meat should be re -stacked periodically with the top of the pile going to the bottom of the new 
pile to ensure proper drying.  
5.3.3.2.4 .5 All equipment, food contact surfaces and hand contact surfaces should be cleaned and 
sanitized  
5.3.3.2.4 .6 Racks or hanging tools should be made of food grade material.  
5.3.3.2 .5 Frying  
5.3.3.2.5 .1 The cooking/Frying process should be sufficient to render the product microbiologically safe for 
the intended purpose.  
5.3.3.2.5 .2 Equipment used for frying should be made of food grade material  
5.3.3.2.5 .3 The frying equipment should properly be installed and set up such that it provides uniform 
temperature distribution throughout the unit. Calibrated temperature measuring devices should be used for 
determining the frying temperatures  
5.3.3.2.5 .4 The operator should be properly trained on operation, occupational hazards and safety 
precautions as per the OSHA Act.  
5.3.3.2.5 .5 All equipment, food contact surfaces and hand contact surfaces should be cleaned and 
sanitized before and after operations.  
5.3.3.2.5 .6 Measures should be put in place to prevent post -process contamination.  
6 Prevention of post -process contamination  
6.1 Separation between raw and Ready -To-Eat (RTE) product and processes.  
The design and layout of processing facilities and equipment in the premises should:  
a) facilitate separation between raw and RTE products and processes,  
b) facilitate the control of movement of personnel, raw materials and products, and equipment from raw 
to RTE product areas,  DKS  2900:2019  
© KEBS 2019  – All rights reserved  7 
 c) facilitate effective cleaning and sanitation between raw and RTE operations; and  
d) prevent cross -contamination between raw and RTE products.  
6.2 Personnel hygiene and movement control  
6.2.1 Procedures should be established for controlling the movement of personnel between raw and RTE 
product areas. Whenever possible, employees should not work in both raw and RTE areas.  
6.2.2 Personnel should undergo a hygiene routine b efore handling RTE products, and every time there is a 
change from raw to RTE operations. They should thoroughly wash their hands, change their protective clothing, 
clean and sanitize their footwear, discard and replace disposable gloves (or wash and sanit ize multi -use gloves); 
and ensure that they are free from any contamination originating from raw products/processes and other 
sources.  
6.2.3 Different coloured smocks or hats can be used so that workers in the raw and RTE areas can readily 
be distinguishe d. Outer protective clothing (e.g. smocks, aprons, or disposable protective coverings) used in 
RTE processing areas should be removed before leaving the area.  
6.3 Equipment  
6.3.1 Dedicated equipment (e.g. slicers, conveyors, packing machines, containers, trolleys), maintenance 
tools and utensils should be used for the RTE and raw product areas; or they should be thoroughly cleaned and 
sanitized before being used in RTE areas or for RTE products.   
6.3.2 Colour -coding may be used to identify portable equipm ent and utensils (e.g. containers, knives, cutting 
boards and slicers) for exclusive raw or RTE use.  
6.3.3 Pallets that are used for raw materials should not be used in RTE areas.  
6.3.4 Provisions should be made for controlling the movement of equipment between raw and RTE product 
areas. Wheels of transport equipment (e.g. carts, forklifts, mobile racks) should be cleaned and sanitized before 
entry to RTE product areas.  
7 Packaging  
7.1 Packaging for products should be carried out in food grade material that protects the product from any 
physical, microbiological, chemical or any other contamination during handling, storage, distribution and 
maintains product integrity.  
7.2 The packaging  materials should be dispensed in a manner that protects the product and the material itself 
from contamination.  
7.3 Packaging should be carried out under hygienic conditions.  
8 Labelling  
Labelling of the product shall follow the requirements stipulated within the specific product standard and the KS 
EAS 38.  
9 Storage  
9.1 Dried and fried meat products should be stored in a clean, cool and dry area.  
9.2 A systematic stock rotation plan sh ould be developed to ensure first -in-first-out of the product.  
9.3 The products should be handled carefully and not be over stacked.   
8 © KEBS:2019:  – All rights reserved  
 10 Conditions for distribution and marketing of dried and fried meat products  
In addition to the requirements of KS EAS 39, Dried and fried meat products intended for human consumption 
shall be distributed under the following conditions:  
a) transported in containers that are non -corrosive, easy to clean and disinfect;  
b) covered to prevent damage, exposure to direct sunli ght and contamination;  
c) raw and processed products shall not be transported together in the same container.  
d) Only products which are safe and wholesome shall be placed on market for sale  
 DKS  2900:2019    
 
© KEBS 2019 – All rights reserved