KENYA STANDARD       DKS 2966 : 202 2 
ICS 07.100.01  
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Ready – to – Eat Foods  —Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
Third Edition 20 22 
 
 KS 2966 : 202 2 
 
ii   KEBS 20 22 — All rights reserved  TECHNICAL COMMITTEE REPRES ENTATION  
 
The following organizations were represented on the Technical Committee:  
Kenafric Industries LTD  
Tensenses Africa EPZ LTD  
Weetabix EA LTD  
Kenya Nut Company LTD  
University of Nairobi  
Ministry of Health  
Mars Wrigley Confectionery Kenya  
State Department of Industry  
Unilever Kenya Limited  
Kenyatta University  
Kenya Industrial Research and Development Institute (KIRDI)  
Trufoods Limited  
University of Eastern Africa, Baraton  
Glacier Products LTD  
Brookside Dairy Limited  
Jomo Kenyatta University of Agriculture and Technology  
Syncom Food Consultancy LTD.  
Agriculture and Food Authority  
Excel Chemicals LTD  
Inter-Management Africa L imited  
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 Man aging Director, Kenya Bureau of Standards, 
are 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 provide d 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 
from the Man aging Director . 
 KENYA STANDARD         KS 2966 : 2022  
KEBS 20 22 — All rights reserved     iii  
 
 
 
 
 
 
 
 
 
 
 
 
 
Ready – to – Eat Foods —specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
KENYA BUREAU OF STANDARDS (KEBS)  
 
Head Office: P.O. Box 549 74, Nairobi -00200, Tel.: (+254 020) 605490, 602350, Fax: (+254 020 ) 604031  
E-Mail: info@kebs.org,  Web:http://www.kebs.org  
 
Coast Region     Lake Region          Rift Valley Region  
P.O. Box 99376, Mombasa -80100   P.O. Box 2949, Kisumu -40100        P.O. Box 2138, Nakuru -20100  
Tel.: (+254  041) 229563, 230939/40  Tel.: (+254 057) 23549, 22396        Tel.: (+254 051) 210553, 210555  
Fax: (+254  041) 229448    Fax: (+254 057) 21814  
 KS 2966 : 202 2 
 
iv   KEBS 20 22 — All rights reserved  Foreword  
 
This Kenya Standard was developed by the Technical Committee on Food Hygiene  under the guidance of 
the Standards Projects Committee , and it is in accordance with the procedures  of the Kenya Bureau  of 
Standards .  
 
This Kenya standard covers the microbiological limits  for ready to eat foods available in the Kenyan market .  
 
During the preparation of this standard, reference was made to the following document s: 
 
The international c ommission of microbiolo gical specifications for foods (ICMSF)  
CXG 21 -1997  Principles and Guidelines for the Establishment and Application of Microbiological Criteria 
Related to Foods  
Center for Food Safety – Food and Hygiene Department. ( 2001 & 2007). Micr obial guidelines for r eady -to-
eat foods. Hong Kong: Center for Food Safety.  
 
Acknowledgement is hereby made for assistance derived from these  source s. 
 
 
 
 
 
 
 KS 2966 : 202 2 
 
KEBS 20 22 — All rights reserved     5  
 
Ready – to – Eat Foods —Specification  
 
 
 
1 Scope  
 
This Kenya Standard specifies  the requiremen ts, sampling and test methods  for pre-packaged ready to eat 
foods intended  for direct consumption . 
 
The standard is not applicable to products already covered in other Kenya standards . 
2 Normative references  
The following documents are referred to in the t ext in such a way that some or all of their content constitutes 
requirements of this document. For dated references, only the edition cited applies. For undated references, 
the latest edition of the referenced document (including any amendments) applies.  
KS EAS 12, potable water - Specification  
KS EAS 38, Labelling of pre -packaged foods  
 
KS EAS 39, General principles for food hygiene  
ISO 16649 -1, 2 and 3; Microbiology of the food chain — Horizontal method for the enumeration of beta -
glucuronidase -positive E scherichia coli — Part 1  to 3: Colony -count technique at 44 degrees C using 
membranes and 5 -bromo -4-chloro -3-indolyl beta -D-glucuronide  
KS ISO 4832, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
coliforms — Colon y count technique  
KS ISO 4833, Microbiology of the food chain — Horizontal method for the enumeration of microorganisms — 
Part 1: Colony count at 30 degrees C by the pour plate technique   
KS ISO 6579 -1, Microbiology of the food chain — Horizontal method fo r the detection, enumeration and 
serotyping of Salmonella — Part 1: Detection of Salmonella spp  
ISO 6888 -1:2021, Microbiology of the food chain — Horizontal method for the enumeration of coagulase -
positive staphylococci (Staphylococcus aureus and other spe cies) — Part 1: Method using Baird -Parker agar 
medium  
ISO 6888 -2:2021, Microbiology of the food chain — Horizontal method for the enumeration of coagulase -
positive staphylococci (Staphylococcus aureus and other species) — Part 2: Method using rabbit plasma  
fibrinogen agar medium  
KS ISO 6888 - 3, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
coagulase -positive staphylococci (Staphylococcus aureus and other species) — Part 3: Detection and MPN 
technique for low numbe rs 
 
KS ISO 21527, Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of 
yeasts and moulds - Part 1 and 2: Colony count technique in products with water activity less than or equal 
to 0.95 
 
KS ISO 21528 -2, Microbiology of  the food chain — Horizontal method for the detection and enumeration of 
Enterobacteriaceae — Part 2: Colony -count technique  KS 2966 : 202 2 
 
6   KEBS 20 22 — All rights reserved  KS ISO 21871:2006,  Microbiology of food and animal feeding stuffs - Horizontal method for the 
determination of low numbers of presu mptive Bacillus cereus - Most probable number technique and 
detection method.  
KS ISO 793 2, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
presumptive Bacillus cereus — Colony -count technique at 30 degrees C  
KS ISO  7937, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
Clostridium perfringens — Colony -count technique  
KS ISO 21872, Microbiology of the food chain — Horizontal method for the determination of Vibrio spp. — 
Part 1 : Detection of potentially enteropathogenic Vibrio parahaemolyticus, Vibrio cholerae and Vibrio 
vulnificus  
KS ISO 10272 -2, Microbiology of food and animal feeding stuffs — Horizontal method for detection and 
enumeration of Campylobacter spp. — Part 2: Colony count technique  
KS ISO 21567, Microbiology of food and animal feeding stuffs — Horizontal method for the detection of 
Shigella spp.  
 
 
 
3 Terms and Definitions  
 
3.1  
Ready–to–eat food  
 Any food (including beverages) which is normally consume d in its raw state or any food handled, processed, 
mixed, cooked, or otherwise prepared into a form in  which it is normally consumed without further 
processing . 
 
3. 2  
Contamination  
The introduction or occurrence of a contaminant in the food or food environment  
 
3. 3  
Contaminant  
Any biological, chemical or physical agent, foreign matter or other substances not intentionally  added to food 
that may compromise food safety or suitability.  
 
3. 4  
Foreign matter  
Any agent or other substances not intentionally added to food w hich may comprise food safety or suitability.  
 
3.5  
Potable water  
Water that is safe and suitable for human consumption  
 
4 Requirements  
4.1 General requirements  
Ready to eat foods shall  meet the following requirements ; 
 
i. Be Prepared and handled  in accordanc e to KS EAS 39.  
ii. Raw materials used in ready to eat foods shall be comply with the relevant Kenya  standards.  
iii. Shall be free from foreign matter , objectionable  tastes and/or odours . 
iv. Be washed  and prepar ed with potable water  comply ing with KS EAS 12 . KS 2966 : 202 2 
 
KEBS 20 22 — All rights reserved     7 v. Have char acteristic ta ste, smell, texture and colour . 
 
4.2 Specific Requirements  
The product s shall comply with the microbiological limits given in Table 1 when tested in accordance with the 
test methods specified therein.  
Table 1— Microbiological  limits  for Ready to eat foods   
S/N Food Item  Micro -organism  Maximum 
Limit  Test method  
i.  Filled or topped 
Bakery 
products /pastries 
e.g.cakes, pies, tarts, 
doughnuts and sweet 
buns  etc. Total viable count, CFU/g  
 103 KS ISO 4833 -1 
Staphylococcus aureus 
(coagulase positive ), CFU/ g 102 KS ISO 6888  
Eschirichia coli, CFU/g  
 absent  KS ISO 16649  
Salmonella spp, CFU/25 g  absent  KS ISO 6579  
Bacillus Cereus, CFU/  g 10 KS ISO 7932  
     
ii.  Foods /meals  cooked 
immediately prior for 
sale or consumption 
such as Pizza, 
sausages,  lasagna,  
filled pasta, street 
foods,  burgers 
kebabs , m eat and 
vegetable nuggets , 
and frozen  doughs 
with fillings or  
toppings  etc. Total plate count, CFU/g  
 103 KS ISO 4833 -1 
Listeria monocytogenes,  
CFU/25g  absent  KS ISO 11290  
Salmonella spp, CFU/2 5 g absent  KS ISO 6579  
Staphylococcus aureus 
(coagulase positive), CFU/ 
ml 102 KS ISO 6888  
      
iii.   
Ready to eat cereal 
based products e.g 
Puffed, flaked cereal  
e.tc. Total plate count, CFU/g  
 103 KS ISO 4833 -1 
Salmonella spp, CFU/25 g  absent  KS ISO  6579  
Bacillus Cereus, CFU/ g absent  KS ISO 7932  
Clostridium perfringens , 
CFU/ 25 g absent  KS ISO 7937  
Eschirichia coli, CFU/g  absent  KS ISO 16649  
Moulds, CFU/ 25g  absent  KS ISO 21527  
     
iv.  Desserts, cooked 
sauces, dips, pastes, 
dressings  e.g. 
Coleslaw , foods 
mixed with dips and Total Plate count / CFU/g  104 KS ISO 4833 -1 
 Coliforms, CFU/ g  10 KS ISO 4832  
Coagulase positive 
staphylococci , CFU/ g 102 KS ISO 6888  KS 2966 : 202 2 
 
8   KEBS 20 22 — All rights reserved  dressings , cream  or 
custard -based 
sauces etc. Escherichia coli 0157,  
CFU/25g  Absent  KS ISO 16649  
Listeria monocytogenes , 
CFU/25g  Absent  KS ISO 11290  
Yeast and moulds , CFU/g  20 KS ISO 21527  
Salmonella, CFU/25g  
 absent  KS ISO 6579  
     
v.  Salad from raw 
vegetables and / or  
fruits  including mixed 
salads  Total plate count / CFU /g 102 KS ISO 4833 -1 
Escherichia coli, CFU/g  10 KS ISO 16649  
Salmonella (non -typhi), 
CFU/25g  Absent  KS ISO 6579  
Shigella spp., CFU/25g  Absent  KS ISO 21567  
     
vi.  Coated nut s and 
dried foods  Total plate count , CFU/g  40000  KS ISO 4833  
Salmonella , CFU/25g  Absent  KS ISO 6579  
Yeast and moulds / CFU/g  Absent  KS ISO 21527  
Escherichia coli, CFU/g  Absent  KS ISO 16649  
Shigella, CFU/25g  Absent  KS ISO 21567  
    
vii.  Bakery and  
confectionery 
products without 
cream , fillings or 
toppings  e.g Mandazi  Total plate count, CFU/g  104 KS ISO 4833  
Coliforms / CFU/g  10 KS ISO 4832  
Escherichia coli 0157  absent  KS ISO 16649  
Staphylococcus aureus 
(coagulase positive), CFU/ g Absent  KS ISO 6888  
Listeria monocytogenes, per 
25g Absent  ISO 11290 -1 
Salmon ella spp, CFU/25 g  Absent  KS ISO 6579  
Enterobacteriaceae, per g  Absent  KS ISO 21528  
Bacillus Cereus, CFU/  g Absent  KS ISO 7932  
    
viii.  Raw ready to eat 
foods; meat and fish 
such as sushi, 
oysters, meat salads, 
steak , tartar, salmon, 
cold smoked fish,  
steaks and burgers 
and  desserts made 
from raw or lightly 
cooked eggs etc.  Total plate count, CFU/g  106 KS ISO 4833  KS 2966 : 202 2 
 
KEBS 20 22 — All rights reserved     9 Escherichia coli, CFU/25g  Absent  KS ISO 16649  
S. aureaus (Coagulase +ve  
Staphylococci), CFU/25g  Absent  KS ISO 6888  
Clostridium p erfringens, 
CFU/25g  Absent  KS ISO 7937  
Vibrio cholerae, CFU/25g  Absent  KS ISO 21872  
Salmonella spp, CFU/25g  Absent  KS ISO 6579  
 Shigella spp, CFU/25g  Absent  KS ISO 21567  
     
ix.  Cooked foods such 
as poultry, meats, 
vegetables,  rice 
dishes,  pies, sl iced 
meats, sandwiches 
without salad , filled 
rolls, chicken rolls, 
samosas, sausage 
rolls, egg rolls, 
chicken portions , 
chicken rolls , canned 
ham,  roasted meat, 
Soups, gravy, stock,  
stews, curries  hot 
smoked fish 
(mackerel etc.), 
molluscs, 
crustaceans a nd 
other shellfish out of 
shells  Total plate count, CFU/g  105 KS ISO 4833  
Coliforms, CFU/g  10 KS ISO 4832  
Escherichia coli, CFU/25g  Absent  KS ISO 16649  
S. aureaus (Coagulase +ve  
Staphylococci), CFU/25g  Absent  KS ISO 6888  
Vibrio parahaemolyticu s, 
CFU/25g  Absent  KS ISO 21872  
Salmonella spp, CFU/25g  Absent  KS ISO 6579  
Clostridium perfringens, 
CFU/25g  <10 KS ISO 7937  
     
x.  Fresh fruit and 
vegetable 
juices/ drinks , 
beverages  or other 
related products  Total Plate Count , CFU/ ml 50 KS ISO 4833  
Yeast and mould, CFU/ ml 20 KS ISO 21527  
Coliform count , CFU/ 100ml  absent  KS ISO 4832  
S. aureaus  (Coagulase +ve  
Staphylococci), CFU/25g  absent  KS ISO 6888  
     
xi.  Other ready to eat 
foods not specified 
above Total plate count, CFU/g  105 KS ISO 4833  -1 
Enterobacteriaceae,  CFU/g  102 KS ISO 21528 -2 
Escherichia  coli 0157, 
CFU/25g  absent  KS ISO 16649  
Escherichia coli, CFU/25g  102 KS ISO 16649  
S. aureaus (Coagulase +ve  
Staphylococci), CFU/25g  102 KS ISO 6888  
Campylobacter , CFU/25g  Absent  KS ISO 10272 -2 
Clostridium perfringens,  
CFU/25g  102 KS ISO 7937  KS 2966 : 202 2 
 
10   KEBS 20 22 — All rights reserved  Bacillus cereus and other  
pathogenic Bacillus spp, 
CFU/25g  102 KS ISO 7932  
Vibrio parahaemolyticus , 
CFU/25g  absent  KS ISO 21872  
Vibrio cholerae CFU/25g  Absent  KS ISO 21872  
Campy lobacter  spp, 
CFU/25g  Absent  KS ISO 10272 -2 
Shigella spp., CFU/g  Absent   
Salmonella  spp, CFU/25g  Absent  KS ISO 6579  
   
Listeria monocytogenes, 
CFU/25g  Absent  KS ISO 11290  
5 Packaging  
Ready  to eat food  shall be packed in food grade packaging ma terial that safeguards the integrity and safety 
of the product.  
6 Labelling  
Ready to eat food shall be labelled in compliance with the requirements of KS EAS 38. In addition, the 
following particulars shall be legibly and indelibly labelled on the containe r: 
a) Name of the product  
b) list of ingredient in descending order of proportion,  
c) net content in SI units;  
d) name and physical address of manufacturer;  
e) the date of manufacture and expiry date  
f) batch number  
g) instructions on storage and use  
7 Sampling  
Sampling for  ready to eat food  shall be done in accordance with the test methods specified in table 1.