i 
 DRAFT KENYA STANDARD                                                   DKS 2752: 2018 
                               ICS 65.060 
  
  
 
 
 
 
 
 
 
Processed Fruits and Vegetables- Code of 
practice  
 
 
   
 
  
© KEBS 2018  First edition 2018  DKS 2752: 2018     ©KEBS    
ii TECHNICAL COMMITTEE REPRESENTATION 
The following organizations were represented on the Technical Committee: 
Jomo Kenyatta University of Agriculture and Technology- Department of Food Science and Technology 
Victoria Juice Co ltd Kevian Kenya Ltd 
Government chemist 
Consumer Information Network Premier Foods Ltd. 
Pest control products board 
Kenya Industrial Research and Development Institute Ministry of Health- Food Safety Unit 
Ministry of Agriculture, Livestock and Fisheries 
Kenya plant health inspectorate services National Public Health Laboratory services 
Ten senses Africa Ltd 
Coca-Cola East Africa Ltd Del Monte Kenya Ltd 
Agri Pro-pak Ltd 
Horticultural Crops Directorate 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, 2018 
Copyright.  Users are   reminded that by virtue of section 6 of the Copyright Act, Cap. 130 of the Laws of Kenya, copyright sub sists in all 
Kenya Standards and except as provided under section 7 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 th e 
Managing Director. 
ISBN 9966-070-062-1  ©KEBS    DKS 2752: 2018  
 
iii DRAFT KENYA STANDARD                                                       DKS 2752: 2018 
                               ICS 65.080 
  
 
 
  
 
 
 
 
 
Processed Fruits and Vegetables- Code of 
practice  
KENYA BUREAU OF STANDARDS (KEBS)  
 
Head Office:  P.O. Box 54974, Nairobi-00200, Tel.: (+254 020) 605490, 602350, Fax: (+254 020) 604031 
E-Mail: info@kebs.org,  Web:http://www.kebs.org   
 
Coast Region    Lake Region         Rift Valley Region  
P.O. Box 99376, Mombasa-80100  P.O. Box 2949, Kisumu-40100       P.O. Box 2138, Nakuru-20100 
Tel.: (+254 041) 229563, 230939/40               Tel.: (+254 057) 23549, 22396       Tel.: (+254 051) 210553, 210555 
Fax: (+254 041) 229448   Fax: (+254 057) 21814         DKS 2752: 2018     ©KEBS    
iv  
Table of Content 
Foreword ...................................................................................................................... ............................... v  
Introduction .................................................................................................................. ............................... vi  
1.0 Scope ......................................................................................................................... ..................... 1  
2.0 Application ................................................................................................................... ................... 1  
3.0 Normative references .......................................................................................................... ............ 1  
4.0 Definitions ................................................................................................................... .................... 1  
5.0 Prerequisite Programme ........................................................................................................ ......... 4 
6.0 Raw material requirements ..................................................................................................... ........ 4 
7.0 Plant facilities and operating requirements ................................................................................... ... 7 
8.0 Hygiene requirements in the processing area  ................................................................................. 8  
9.0 Operating Practices and Processing Requir ements ...................................................................... 11  
10.0 Training of staff ............................................................................................................. ................ 12  
11.0 Sanitation Control Programme .................................................................................................. .... 13 
12.0 Laboratory Control Procedures ................................................................................................. .... 14 
13.0 End product specifications .................................................................................................... ........ 14 
14.0 Recall procedures ............................................................................................................. ............ 14  
  ©KEBS    DKS 2752: 2018  
 
v Foreword 
This code of practice was prepared by the Processed Fruits and Vegetables Technical Committee under the 
guidance of the Standards Projects Committee and it is in accordance with the procedures of Kenya Bureau of Standards. 
This code is aimed at providing requirements that will  assist processors achieve safe and quality products 
based on international standards. The code is developed to complement the Kenya standards specifications 
on processed fruits and vegetable products. 
During preparation of this code of practice, reference was made to the following documents: 
 Codex Code of hygienic practice for canned fruit and vegetable products (CAC/RCP 2-1969)  
 Codex Code of hygienic practice for dried fruits (CAC/RCP 3-1969)  
 Codex Code of hygienic practice for dehydrated fruits and vegetables including edible fungi 
(CAC/RCP 5-1971)  
 Codex Code of practice for the processing and handling of quick frozen foods (CAC/RCP 8-1976)  
 Codex Code of hygienic practice for aseptically  processed and packaged low-acid foods (CAC/RCP 
23-1979) 
 ISO/TS 22002 Part 1 Prerequisite programmes on food safety — Part 1: Food manufacturing 
Acknowledgement is hereby made for the assistance derived from these sources. 
This code cancels and replaces KS CAC RCP 2:1969 Recommended international code of hygienic practice 
for canned fruit and vegetable products , KS CAC RCP 5: 1971Recommended international code of hygienic 
practice for dehydrated fruits and vegetables including edible fungi  and KS CAC RCP 3:1969;  
Recommended international code of hygienic practice for dried fruits  
 DKS 2752: 2018     ©KEBS    
vi Introduction 
This code of hygienic practice for processed fruits and vegetable is aimed at providing guidance for the 
processing and handling of processed fruits and vegetables products so as to ensure that they are safe and 
of good quality. It is expected that full implementation of this code at industry level will eliminate hazards 
associated with unhygienic conditions such as microbia l contaminations. It is expected that users of this 
code will use the product specification standards as well as the labelling standards so as to achieve 
wholesome products.  
The code guides hygienic aspects of processing fruits and vegetables in the value chain by making 
normative reference to the code of hygienic practice of primary production (KS 1758) and emphasising on processing and storage. The code fills gaps in the general standard for food hygiene (KS EAS 39) specific to 
dehydrated, quick frozen, canned/bottled as well as the aseptically processed and packed fruits and 
vegetables products. The code primarily incorporates Hazard Analysis and Critical Control Point (HACCP) 
approach while emphasising on the application of both pprerequisite  and operation prerequisite programs so 
as to achieve Food safety and quality 
The fruits and vegetables shall be subjected to a safe and appropriate treatment in preparation and packing 
to permit marketing in normal trade channels. 
This code which makes extensive reference to Codex codes of hygienic practices for dried fruits KS CAC 
RCP 3:1969), dehydrated fruits and vegetables including edible fungi (KS CAC RCP 5:1971), canned fruit and vegetable products (KS CAC RCP 2:1969) was developed to combine the key aspects in those codes 
into single user friendly document mainly by the industry.  
 
 
  
 
 
 
  
1 
 DRAFT KENYA STANDARD 
Processed Fruits and Veget ables- Code of practice  
1.0 Scope  
This Code applies to the receiving, preparation, processing, handling, storage, transport and distribution of 
processed fruits and vegetables products.  
2.0 Application 
The code shall apply to the following processed fruits and vegetables products: 
2.1 Quick frozen 
2.2 Dehydrated,  
2.3 Canned/bottled,  
2.4 Aseptically processed and packed 
3.0 Normative references 
The following referenced documents are indispensable for the application 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. 
KSEAS 38, Standard Specification for Labelling of Pre-packaged Foods  
KS EAS 39, Code of practice for hygiene in the food and drink manufacturing industry 
General Requirements for Establishing a Hazard Analysis Critical Control Point (HACCP) Programme for 
Food Processing Establishments  
KS EAS 12, Standard Specifications for Drinking (Potable) Water  
CAC/GL 69-2008; Food Hygiene Control Measures  
CAC/RCP 1-1969; General Principles of Food Hygiene   
4.0 Definitions 
For the purposes of this standard the following definitions shall apply: 
4.1 Aseptically processed and packed 
Is processing and packaging of a commercially sterile product into sterilized containers followed by hermetic 
sealing with a sterilized closure in a manner which pr events viable microbiological recontamination of the 
sterile product.  DKS 2752: 2018     ©KEBS    
2  4.2 Canned food 
Is commercially sterile food in he rmetically sealed containers.  
4.3 Cleaning 
Is the removal of food residues, dirt, grease or other objectionable material.  
4.4  Commercial sterility 
Is the absence of microorganisms/spores capable of growing in the food at normal non-refrigerated 
conditions at which the food is likely to be held during manufacture, distribution and storage.  
4.5 Disinfection 
Is the reduction, without adversely affecting the food, by  means of hygienically satisfactory chemical agents 
and/or physical methods, of the num ber of microorganisms to a level that will not lead to harmful 
contamination of food.  
4.6 Contaminant  
Is a biological, chemical, physical ( foreign matter) agents not intentionally added to the product which may 
compromise food safety  
4.7 Contamination 
Is introduction or occurrence of a contaminant in the product 
4.8 Waste 
is any substance or object that the organization discards or intends or is required to discard  
4.9 Allergen 
Is any substance that causes allergic reactions in individuals who are sensitive to it. 
4.10 Food hygiene 
All conditions and measures necessary to ensure the sa fety and suitability of food at all stages of the food 
chain 
4.11 Food handler 
is any person who directly handles packaged or unpackaged food, food equipment and utensils, or food 
contact surfaces and is therefore expected to comply with food hygiene requirements 
4.12 Food safety  
is assurance that food shall not cause harm to the consumer when it is prepared and/or eaten according to 
its intended use 
4.13 Hermetically sealed containers  
is containers which are designed and intended to protect the contents against the entry of viable 
microorganisms after closing  ©KEBS    DKS 2752: 2018  
 
3 4.14 Hazard Analysis Critical Control Point (HACCP) 
is a system, which identifies, evaluates, and controls hazards which are significant for food safety 
4.15 Micro-organisms 
is any microscopic living organism that can cause disease or food spoilage 
4.16 Potable water 
Safe and clean Water which is suitable for direct human consumption 
4.17 Low-acid food 
is any food, other than alcoholic beverages, where any component has a pH value greater than 4.6 and a 
water activity greater than 0.85.   
4.18 Sterile 
Free from bacteria or any other living micro-oorganisms  
4.19 Dehydration 
Is the removal of moisture by natural or artificial means and in some cases in combination 
4.20 Prerequisite programme  
food safety basic conditions and activities that are necessary to maintain a hygienic environment throughout 
the food chain  suitable for the production, handling and provision of safe end products   and safe food for 
human consumption 
4.21 operational prerequisite programme 
PRP identified by the hazard analysis as essential in order to control the likelihood of introducing food 
safety hazards to and/or the contamination or proliferation of food safety hazards in the product(s) or in the 
processing environment  
4.22 Quick freezing process  
A process which is carried out in such a way that the range of temperature of maximum ice crystallization is 
passed as quickly as possible within a specified time and temperature  
4.23 Quick frozen food  
Food which has been subjected to a quick freezing process, and maintained at -18°C or colder at all points in the cold chain, subject to permitted temperature tolerances.  
4.24 Sanitation 
All actions dealing with cleaning or maintaining hygienic conditions in an establishment ranging from 
cleaning and/or sanitizing specific equipment to periodic  cleaning activities throughout the establishment to 
prevent contamination of products, packaging materials and food contact surfaces (including building, 
structural ad grounds cleaning activities). DKS 2752: 2018     ©KEBS    
4 4.25 Zoning 
is the physical separation or demarcation of areas within a food factory to prevent potential cross-
contamination of food and to adequately control the access of personnel to production and laboratory areas. 
5.0 Prerequisite Programme  
In conjunction with the application of HACCP to fruits and vegetable processing, the operations conducted, should be supported by prerequisite programmes based on good hygienic practice and good manufacturing practice. Prerequisite programmes should be specific within an individual establishment, and should be 
periodically evaluated to ensure their continued effectiveness.  
While prerequisite programmes are usually associated with food safety, properly operating prerequisite 
programmes will also contribute to product quality. Reference should be made to the General Principles of 
Food Hygiene (CAC/RCP 1-1969) and relevant Codex codes of hygienic practice and codes of practice 
including the Guidelines for the Validation of Food Safety Control Measures for further information to assist with the design of the prerequisite programmes for a processing facility.  
Prerequisite programs will include requirements for but not limited to: 
a) Construction and layout of building; 
b) Layout of premises and workspace; 
c) Utilities - air, water, energy; d) Waste disposal; 
e) Equipment suitability, cleaning and maintenance; 
f) Management of purchased material; 
g) Measures for prevention of cross contamination; h) Cleaning and sanitizing; 
i) Pest control; 
j) Personnel hygiene and employee facilities; 
k) Rework; l) Product recall procedures; 
m) Warehousing; and n) Product information  
NOTE:  The PRPs needed depend on the segm ent of the food chain in which the organization operates and the type of 
organization (see Annex C). Examples of equivalent terms are: Good Agricultural Practice (GAP), Good Veterinarian  
Practice (GVP), Good Manufacturing Practice (GMP), Good Hygienic Practice (GHP), Good Production Practice (GPP), Good Distribution Practice (GDP) and Good Trading Practice (GTP). 
6.0 Raw material requirements 
6.1 Raw materials 
6.1.1 General requirement  ©KEBS    DKS 2752: 2018  
 
5 6.1.1.1 Raw materials used should be safe, sound and suitable for further processing and shall comply with 
relevant Kenya standard for the specific fruit and vegetable and should be produced in accordance to part 2 
of KS 1758 
6.1.1.2 Procedures should be in place to ensure quality and safety of incoming materials. Freezing cannot 
improve quality, and it is necessary to use raw materials of optimum quality. Highly perishable raw 
materials and processed fruits and vegetable products   should be handled with care to maintain their quality until utilization. 
6.1.2 Raw material handling 
a) Acceptance criteria 
The raw material shall not be accepted by the plant if known to contain decomposed, toxic or extraneous 
substances which cannot be removed to acceptable levels by normal plant procedures of sorting or preparation.  
b) Storage 
Raw materials stored on the plant premises should be maintained under conditions that will protect against 
contamination and infestation and minimize deterioration.  
Initial microbial levels in raw materials to be frozen should be kept as low as possible, both for food safety 
and quality reasons. Temperatures and duration of storage should be appropriately and regularly controlled to 
minimize adverse microbial effects. Most quality deterioration, including the development of off odours and flavours and changes in colours and texture are due to microbial growth or enzymatic activity. 
Producers of quick frozen food should as far as practicable implement measures to control physical, 
biological and chemical hazards in raw materials to levels that do not present a threat to human health according to the recommendations of the relevant sections of the KS EAS 39  
6.1.3 Inspection and sorting 
Prior to introduction into the processing line, or at a convenient point within it, raw materials should be 
inspected, sorted or culled as required to remove unfit materials and where necessary laboratory tests 
should be made. Such operations should be carried out in a clean and sanitary manner. Only clean, sound 
materials should be used in further processing.  
Appropriate procedures should be in place for sorting and segregating raw materials that are unsuitable for 
further processing. Raw materials for processing and quick freezing should be prepared without delay and appropriate temperature control should be applied in order to minimize possible microbiological, chemical or 
biochemical changes that might affect safety and quality.  To minimize deterioration, raw materials should be 
cooled and stored under appropriate conditions (e.g. pre-cooling) or transported and frozen in the shortest time possible. 
For highly perishable products, product temperature contro l at receiving may be considered a critical control 
point 
(CCP). Additionally, the receipt temperature may also be considered an essential quality provision. 
6.1.4 Sanitary Handling of Raw Food Materials 
a) Equipment and product containers 
Equipment and product containers should not constitute a hazard to health. Containers which are re-used 
should be of such material and construction as will  facilitate thorough cleaning, and should be so cleaned 
and maintained as not to constitute a source of contamination to the product.  DKS 2752: 2018     ©KEBS    
6 b) Cleaning of the raw materials 
All the primary handling and preprocessing operations, methods and procedures shall be done in a clean 
and sanitary manner.  
c) Protection of raw mate rial from contamination 
Suitable precautions should be taken to prevent the raw fruit from being contaminated by animals, insects, 
vermin, birds, chemical or microbiological contaminants or other objectionable substances during handling and storage. The raw or semi-processed fruit and vegetables should be moved to suitable storage, or to the 
processing area for immediate processing. Where fruits and vegetables are likely to have become infested 
with insects, rodents, birds or mites during storage as a preventive measure, suitable treatment such as fumigation in accordance to PCPB Act 346 of the laws of Kenya may be applied. 
 
The raw materials should be handled in manner to prevent cross contamination with other foods or products 
known to be possible sources of allergens, such as milk, fish and nuts.  
6.1.5 Transportation of raw materials 
Vehicles used for the transport or distribution of food shall be, easy to clean, clean, free from odours and 
weatherproof, and in the case of vehicles with refrigeration, the refrigeration unit shall be adequate, to 
maintain the food at th e required temperature.  
Conveyance for transporting the raw material from the point of harvest or storage should be adequate for the 
purpose intended and should be of suitable material and construction as will permit thorough cleaning and 
should be so cleaned and maintained as not to constitute a source of contamination to the product.  
The transport facilities shall be designate for conveyan ce of food materials only and not for other purposes.  
All handling procedures should be su ch as will prevent the product from being contaminated. Extreme care 
should be taken in transporting perishable products to prevent spoilage or deterioration. Special equipment - 
such as refrigeration equipment - should be used if the nature of the product or distances involved so indicate. If ice is used in contact with the product, it should be of sanitary quality.  
6.1.6 Zoning 
6.1.6.1 General zoning requirements 
The manufacturer shall take effective action to protect processed fruits and vegetable products from those 
operations which may cause contamination with undesirable microorganisms, chemicals, filth or extraneous 
matter. The manufacturer shall control access to areas where food is sensitive to contamination and shall 
take adequate precautions to ensure that personnel entering fruits and vegetable processing areas are not a source of contamination from other areas.   
6.1.6.2 Specific zoning requirements 
a) Production areas where processed foods are exposed shall be physically separated where possible from 
areas where unprocessed or partially processed food is stored, prepared or handled. Where this is not possible, due care shall be taken to ensure that the final product is not contaminated by food which has not 
been fully processed. 
b) Separate storage areas shall be provided, for processed and unprocessed foods, unless it can be 
demonstrated that contamination of the processed food cannot occur. 
c) Access to processing areas and particularly areas where food is exposed shall be restricted. The level of 
restriction required, will depend on the risk contamination of the processed fruits and vegetable products. 
d) Microbiological laboratories shall be physically separated from production areas and protective clothing 
used in the laboratories shall not be worn in food processing areas    ©KEBS    DKS 2752: 2018  
 
7 6.1.6.3 Zoning recommended practices 
a) The manufacturer should identify areas and operations from which there is a risk of contamination of the 
food with undesirable microorganisms, odours, chemicals, filth and extraneous matter. These areas should 
be physically separated either by partition, location or other effective means and access to these areas 
should be adequately controlled, to prevent contamination of fruits and vegetable products. 
b) Personnel working or entering the processing areas should not enter the microbiological laboratories.  
c) Personnel should not go from areas where raw materials are handled into areas where finished product is 
exposed; if essential, adequate precautions should be taken to ensure that microorganisms are not carried 
on their person. 
d) High risk processing areas access should be through a changing room, where personnel entering the area 
are required to change their foot wear and protective clothing and to wash their hands; or via an air lock fitted with a foot and boot bath, hand washing facilities and changing facilities.  
7.0 Plant facilities and operating requirements 
7.1 Plant Construction and Layout. 
7.1.1 Location, size and sanitary design 
The building and surrounding area should be such as can be kept reasonably free of objectionable odours, 
smoke, dust, or other contamination; should be of sufficient size for the purpose intended without crowding of 
equipment or personnel; should be of sound construction and kept in good repair; should be of such construction as to protect against the entrance and harbouring of insects or birds or vermin; and should be 
so designed as to permit easy and adequate cleaning.  
7.1.2 Sanitary facilities and controls 
a) Separation of processes 
Areas where raw materials are received or stored should be so separated from areas in which final product 
preparation or packaging is conducted as to preclude contamination of the finished product. Areas and 
compartments used for storage, manufacture or handling of edible products should be separate and distinct 
from those used for inedible materials. The food handling area should be completely separated from any part of the premises used as living quarters.  
b) Water supply 
An ample supply of hot and cold water should be available. The water supply should be of potable quality complying with KS EAS 12
 
c) Ice 
Ice should be made from water of potable quality and should be manufactured, handled, stored and used, so 
as to protect it from contamination.  
d) Auxiliary water supply 
Where non-potable water is used - for such purposes as fire control - it must be carried in completely 
separate lines, identified preferably by colour and with no cross-connection or back-siphonage with the lines 
carrying potable water.  DKS 2752: 2018     ©KEBS    
8 e) Plumbing and waste disposal 
All plumbing and waste disposal lines (including sewer systems) must be large enough to carry peak loads. 
All lines must be watertight and have adequate traps and vents. Disposal of waste should be effected in such 
a manner as not to permit contamination of potable water supplies. The plumbing and the manner of waste 
disposal should be approved by the official agency having jurisdiction.  
f) Removal of solid or semi-solid wastes 
Removal of wastes from the product preparation and processing areas should be on a continuous or near 
continuous basis using water and/or appropriate equipment so that these areas are kept clean and there is 
no danger of contaminating the product. Also they should be disposed off in a way that they cannot be used for human food. Waste materials should be disposed off in a place and in such a manner that they cannot 
contaminate food and water supplies and cannot offer harbourages or breeding places for rodents, insects or 
other vermin. 
7.1.3 Drying and ripening yards 
7.1.3.1  Where fruit is dried by the sun in drying yards, whether drying is carried out on a grower's property or 
as a commercial operation and where fruits require ripening before processing, they shall be stored in 
appropriate ripening sheds awaiting natural ripening or artificial ripening . Such yards shall be considered as 
food processing areas and shall therefore meet the following requirements. 
a) Located a sufficient distance from cattle feed lots, settling ponds and/or other waste collection areas 
to prevent contamination from these sources.   
b) They shall have proper and adequate drainage.  
c) Shall be well maintained so as to prevent contamination of applicable fruit or vegetable.   
d) They shall be fenced, where necessary, to keep out animals as far as practicable, and the area 
around the drying yard should be kept clean, free from weeds and other debris that can blow into the yard 
e) Cutting sheds in which fruit is pitted, cut or otherwise prepared and spread on trays for drying should 
preferably be closed buildings with screened windows that do not permit access by rodents, insects, 
or birds 
f) Where cutting is done in open sheds, adequate precautions should be taken to protect against 
insect, rodent and bird contamination or harbourage.  
g) The yards shall be adequately lit and ventilate d, and adequate, clean toilet and hand-washing 
facilities should be provided.  
h) Hygienic operating requirements- Drying trays, cutting equipment, and storage bins should be  kept 
clean and free from fruit residue and foreign substances that may cause contamination  
7.1.3.2  Before proceeding to the next step, the quality of the ripened or dried raw materials shall be 
reviewed for suitability for processing.   
8.0 Hygiene requirements in the processing area 
8.1 Lighting and ventilation.  
Premises should be well lit and ventilated in accordance to OHS 2007 Act. Special attention should be given 
to the venting of areas and equipment producing excessive heat, steam, obnoxious fumes or vapours, or 
contaminating aerosols. Good ventilation is important to prevent both condensation (which may drip into the product) and mould growth in overhead structures – wh ich growth may fill into the food. Light bulbs and 
fixtures suspended over food in any step of preparation should be of the safety type or otherwise protected 
to prevent food contamination in the case of breakage.   ©KEBS    DKS 2752: 2018  
 
9 8.2 Toilet-rooms and facilities 
Adequate and convenient toilets should be provided and toilet areas should be equipped with self-closing 
doors. Toilet-rooms should be well lit and ventilated and should not open directly into a food handling area. 
They should be kept in a sanitary condition at all times. There should be associated hand-washing facilities 
within the toilet area and notices should be posted requiring personnel to wash their hands after using the 
toilet . The facilities should comply with public health Act cap 242 of the laws of Kenya   
8.3 Hand-washing facilities 
Adequate and convenient facilities for employees to wash and dry their hands should be provided wherever 
the process demands. They should be in full view of the processing floor. Single-use towels are 
recommended.. The facilities should be kept in a sanitary condition at all times 
It is recommended that the taps should be operated to the much extent by foot, elbow, knee or automated. 
Wash hand basins, troughs or washing fountains shall be supplied either with warm water or cold and hot 
water and the taps shall be elbow, knee, foot or electronically operated 
8.4  Disinfection facilities 
Where the fruit and vegetable products come in direct in direct contact such as packing materials, machines, adequate facilities for cleaning and disinfection of working implements and equipment should be provided. 
These facilities should be constructed of corrosion-resistant-materials, capable of being easily cleaned, and 
should be fitted with suitable means of supplying hot and cold water in sufficient quantities.  
8.5 Steam Supply 
Steam supply to the thermal processing system should be adequate to the extent needed to ensure that sufficient steam pressure is maintained during thermal processing, regardless of other demands for steam by the plant. 
Steam which comes into direct contact with food or with  water shall only contain additives that are permitted 
for use by law or Good Manufacturing Practices and the total solids in the boiler shall be controlled so as to 
avoid carry-over of boiler solids
  
8.6 Gas supply 
8.6.1  Sterile gas supply air or other appropriate gases should be filtered for removal of extraneous 
material (dust, oils and the like) and rendered sterile. St erilization may be achieved by double filtration within 
one filter housing or two separate filter housings, or by  a combination system such as incineration followed 
by filtration. The system used to deliver the commercially sterile air or other gas to the point of use should be 
capable of being sterilized prior to use and being maintained in a sterile condition during operation 
8.6.2 The filters used should have a demonstrated and veri fied capability to provid e the degree of removal 
of microorganisms and extraneous material required under the conditions of use. They should be examined 
before installation and after removal for evidence of damage which may result in malfunction. They should not be affected by the gases in any manner which would reduce their efficacy or shorten their working life. 
Filters used for commercial sterilization should be installed, maintained and changed in accordance with the 
manufacturer's instructions. Their performance should periodically be verified using appropriate test methods and records maintained. 
8.6.3  If incineration is used to provide sterile air, critical factors such as final air temperature and flow rate 
should be controlled and recorded.  DKS 2752: 2018     ©KEBS    
10 8.7 Facilities for storage of waste and inedible material 
Facilities should be provided for the storage of waste and inedible material prior to removal from the 
establishment. These facilities should be designed to prevent access to waste or inedible material by pests 
and to avoid contamination of food, potable water, equipment, buildings or roadways on the premises.  
8.8 Equipment and Utensils 
8.8.1 Materials 
All equipment and utensils used in food handling areas and which may contact food should be made of 
material which does not transmit toxic substances, odor or taste, is non-absorbent, resistant to corrosion and 
capable of withstanding repeated cleaning and disinfection. Surfaces should be smooth and free from pits 
and crevices. The use of wood and other materials which cannot be adequately cleaned and disinfected should be avoided except when their use would clearly not be a source of contamination. The use of different 
materials in such a way that contact corrosion can occur should be avoided.  
8.8.2 Sanitary Design, construction and installation 
Equipment and utensils should be so designed and constructed as will prevent hygienic hazards and permit 
easy and thorough cleaning. Stationary equipment should  be installed in such a ma nner as will permit easy 
and thorough cleaning.  
8.8.3 Equipment and utensils marking 
Equipment and utensils used for inedible or contaminating materials should be so identified and should not 
be used for handling edible products 
8.9 Hygienic Operating Requirements  
While additional and more specific requirements may be established for certain products, the following 
should apply as minimal in all fruits and vegetable production, handling, storage and distribution.  
a)  Sanitary maintenance of plant, facilities and premises 
The building, equipment, utensils and all other physical facilities of the plant should be kept in good repair 
and should be kept clean and maintained in an orderly, sanitary condition. Waste materials should be 
frequently removed from the working area during plant operation and adequate waste receptacles should be 
provided. Detergents and disinfectants employed should be appropriate to the purpose and should be so used as to present no hazard to public health.  
A maintenance schedule shoul d be developed and maintained for the facilities, machinery and equipment 
b) Pest control 
i) Control Programmes 
The Organization shall have a designated trained person to manage pest control activities or deal with 
appointed licensed competent contractors 
Pest management programmes shall be in place describing target pests and methods of addressing them, 
list of approved chemicals to be used, control procedures and monitoring frequency   
ii) Preventing access  
External doors, windows, ventilation and any other openings shall be designed to prevent entry of pests. Drainages exiting from the establishment shall be screened to prevent entry.  ©KEBS    DKS 2752: 2018  
 
11 iii) Harbourage and infestations  
Raw materials or products found to be infested shall be handled in such a way to prevent contamination of 
other raw materials or product. 
iii) Detectors and Traps  
These shall be placed in key locations to prevent chances of cross contamination, shall be tamper resistant 
and shall not be blocked to enable pest activity routine inspections. Detectors maps shall be maintained..  
d) Exclusion of domestic animals 
Dogs, cats and other domestic animals should be excluded from areas where food is processed or stored.  
e) Chemicals storage  
All rodenticides, fumigants, insecticides or other toxic substances should be stored in separate locked rooms or cabinets and handled only by properly trained personnel. They should be used only by or under the direct 
supervision of personnel with a thor ough understanding of the hazards involved, including the possibility of 
contamination of the product.  
8.10 Personnel hygiene and food handling practices 
8.10.1  Plant management should advise personnel that any person afflicted with infected wounds, sores, or 
any illness, notably diarrhoea, should immediately report to management. Management should take care to 
ensure that no person, while known to be affected with a disease capable of being transmitted through food, 
or known to be a carrier of such disease microorganisms, or while afflicted with infected wounds, sores, or 
any illness, is permitted to work in any area of a food plant in a capacity in which there is a likelihood of such person contaminating food or food contact surfaces with pathogenic organisms.  
8.10.2 All food handlers shall undergo medical examinations at defined intervals to ensure that their health 
status in regard to communicable diseases likely to be transmitted through the food being handled are 
monitored 
8.10.3 All persons working in a food plant should maintain a high degree of personal cleanliness while on 
duty. Clothing including suitable headdress should be appropriate to the duties being performed and should 
be kept clean.  
8.10.4  Hands should be washed as often as necessary to conform to hygienic operating practices.  
8.10.5 Spitting, eating and the use of tobacco or chewing gum should be prohibited in food handling areas.  
8.10.6 All necessary precautions should be taken to prevent the contamination of the food product or 
ingredients with any foreign substance.  
8.10.7 Minor cuts and abrasions on the hands should be appropriately treated and covered with a suitable 
waterproof dressing. Adequate first-aid facilities should  be provided to meet these contingencies so that 
there is no contamination of the food.  
8.10.8  Gloves used in food handling should be maintained in a sound, clean and sanitary condition; gloves 
should be made of an impermeable material exce pt where their usage would be inappropriate or 
incompatible with the work involved.  
9.0 Operating Practices and Processing Requirements  
9.1 Washing or other preparation DKS 2752: 2018     ©KEBS    
12 Raw materials should be washed as needed to remove soil or other contamination. Water used for such 
purposes should not be recirculated unless suitably treated to maintain it in a condition as will not constitute a public health hazard. Water used for washing, rinsing, or conveying final food products should be of 
potable quality.  
9.2 Preparation and processing 
9.2.1  Preparatory operations leading to the finished product and the packaging operations should be so 
timed as to permit expeditious handling of consecut ive units in production under conditions which would 
prevent contamination, deterioration, spoilage, or the development of infectious or toxigenic microorganisms.  
The processing methods should ensure compliance to the relevant standard 
9.2.2  Size reduction – shredding, cutting, comminuting, crushing, blending, pulping, pitting, coring shall be 
done in a manner to avoid product contamination and minimize deteriorative reactions such as browning.  
9.2.3  Heat processing – the application of heat or re moval of heat through processes such as blanching, 
pasteurization, sterilization, chilling or freezing should archive the objectives of fruit and vegetable 
processing. During such treatments, the temperature and time combinations will be guided by the safety and 
quality criteria desired for the final product.  
9.2.4  Dehydration – the application of physical and or artificial dehydration (sun drying, solar drying, 
mechanical or cabinet drying, freeze drying or osmotic dehydration) either singly or in combination should be 
done according to the dehydration requirements for the particular fruit or vegetable product.  
9.2.5  Concentration – the application of partial removal of  water with simultaneous concentration of soluble 
solutes and organic acids shall be done to achieve preservation. 
9.3 Packaging of finished product 
9.3.1  All primary packaging materials shall be of food grade and complying with relevant standards 
9.3.2 Packaging materials should be stored in a clean and sanitary manner  
9.3.3 Packaging should be done under conditions that preclu de the introduction of contamination into the 
product.  
9.3.4  Labelling of the prepackaged products should be in compliance to KS EAS 38 
9.4 Storage and transport of finished products.  
9.4.1  The finished products should be stored and transported under such conditions as will preclude the 
contamination with or development of pathogenic or to xicogenic microorganisms and protect against rodent 
and insect infestation and deterioration of the product or of the container.  
9.4.2  The product should be stored under suitable co nditions of time, temperature, humidity, and 
atmosphere, to prevent significant deterioration.  
9.4.3  Where dried fruits are stored under conditions in which they may become infested by insects and 
mites, appropriate methods of protection should be used regularly. Dried fruits should be stored in such a 
manner, that they can be fumigated in situ or so stor ed 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 be present in ordinary storage or to prevent insects damaging the fruit.  
10.0 T raining of staff  
Staff should have the skills and knowledge appropriate to their work to ensure that safety and quality of foods is not adversely affected during handling. Staff should also be aware of the importance of maintaining temperature control for frozen foods to maintain the quality and safety of the foods. Training programs  ©KEBS    DKS 2752: 2018  
 
13 should be in place (either formal training courses or training provided whilst working) to ensure that staff 
have these skills and knowledge. 
10.1 Awareness and responsibilities  
Food hygiene training is fundamentally important. All personnel should be aware of their role and responsibility in protecting food from contamination or deterioration. Food handlers should have the 
necessary knowledge and skills to enable them to  handle food hygienically. Those who handle strong 
cleaning chemicals or other potentially hazardous chemicals should be instructed in safe handling 
techniques.  
10.2 Training programmes  
Factors to take into account in assessing the level of training required include: • the nature of the food, in 
particular its ability to sustain growth of pathogenic or  spoilage micro-organisms; • the manner in which the 
food is handled and packed, including the probability of contamination; • the extent  and nature of processing 
or further preparation before final co nsumption; • the conditions under wh ich the food will be stored; and • the 
expected length of time before consumption.  
10.3 Instruction and supervision  
Periodic assessments of the effectiveness of training and instruction programmes should be made, as well 
as routine supervision and checks to ensure that proce dures are being carried out effectively. Managers and 
supervisors of food processes should have the necessary knowledge of food hygiene principles and 
practices to be able to judge potential risks and ta ke the necessary action to remedy deficiencies.  
10.4 Refresher training  
Training programmes should be routinely reviewed and updated where necessary. Systems should be in 
place to ensure that food handlers remain aware of all procedures necessary to maintain the safety and 
suitability of food. 
11.0 Sanitation Control Programme 
It is desirable that each plant in its own interest designates staff, whose duties are preferably divorced from production, to be held responsible for the cleanliness of the plant. The staff should be well trained in the use of special cleaning tools, methods of disassembling equipment for cleaning, and in the significance of 
contamination and the hazards involved. Critical areas, equipment and materials should be designated for 
specific attention as part of a sanitation schedule.  
Cleaning and sanitizing programmes shall be established an d 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 DKS 2752: 2018     ©KEBS    
14 12.0 Laboratory Control Procedures 
In addition to official inspection and verification, it is desirable that each plant in its own interest should have 
access to laboratory control of the sanitary quality of products processed. The amount and type of such 
control will vary with the food product as well as the needs of management. Such control should reject all foods that are unfit for human consumption. Analytical procedures used should follow recognized or standard 
methods in order that the results may be readily interpreted. For certain products it may also be desirable to 
check the process by incubation of samples.  
13.0 End product specifications  
The processed product shall comply with the specific national standard for that product 
14.0 Traceability 
14.1 Recall procedures 
Managers should ensure effective procedures are in place to deal with any food safety hazard and to enable 
the complete, rapid recall of any implicated lot of the finished food from the market. Where a product has been withdrawn because of an immediate health hazard, other products which are produced under similar 
conditions, and which may present a similar hazard to public health, should be evaluated for safety and may 
need to be withdrawn. The need for public warnings should be considered. Recalled products should be held under supervision until they are destroyed, used for purposes other than human consumption, determined to be safe for human consumption, or reprocessed in a manner to ensure their safety. 
15 Records 
15.1 General records requirements 
It is essential that records are maintained of all actions taken to assure the safety of food. These records can 
be used to demonstrate that appropriate action has been taken to assure the safety of the food. In addition 
they can be used as an aid to effective management of product safety. 
The manufacturer shall establish and maintain procedur es for identification, collection, indexing, filing, 
storage, maintenance and disposition of hygiene records. 
15.2 Specific record requirement 
i) Records and or documents shall be maintained of all actions, test results and other relevant information required in ensuring that hygiene is maintained at an appropriate level to assure the safety of the products produced. 
ii) These records shall be indexed, filed, stored and maintained for a suitable period and procedures shall 
exist for the disposition of out of date records. 
iii) Records shall include 
— A record of all critical parameters and tests carried out to assure the safety of the finished 
product, and the results of these tests, including microbiological results.  
— The calibration status and procedures used to calibrate all devices used to assure the safety of 
the finished product. 
— Records showing that all staff members have been appropriately screened as suitable to work in 
a food premises by a medical examiner and they are trained in the principles of hygiene. 
— Records showing that the cleaning programme has been adhered to and that the strengths, 
temperatures and contact time of cleaning solutions complies with the specified requirements  ©KEBS    DKS 2752: 2018  
 
15 — Records showing that the factory has been inspected for evidence of infection by rodents, birds, 
animals or insects at, at least three monthly intervals, by a suitably qualified person. 
— Records showing that incoming material, where appropriate, have been inspected for the 
presence of rodents or insects and that distribution vehicles have been inspected. 
— Records showing that water storage vessels are inspected on a weekly basis for the presence of 
birds, rodents, etc., daily records of residual free chlorine levels and records of other water analysis. 
— Records showing that a hygiene/housekeeping inspection has been carried out at defined 
intervals using a written checklist. 
iv) Where appropriate to ensure the safety of food, the following records shall also be maintained. 
— Chemical, functional, microbiological and organoleptic specifications for raw materials, in process 
materials and finished product. 
— Records of environmental tests. 
— Records showing that the tubes in insect electrocuters are replaced at appropriate intervals. 
— Records of controlled conditions such as temper ature, relative humidity, controlled atmosphere 
and positive and negative air pressures and air quality during production, storage and distribution. 
— Appropriate records for the effluent plant to s how that treated effluent complies with specified 
requirements. 
— Records showing that glass pipes, flow meter and glass equipment has been routinely inspected 
for cracks, splinters, etc. 
— Records showing that air filters have been inspected and replaced at appropriate intervals. — Records of sensitivity checks on metal detectors. 
v) Where it is found, that hygiene is not being maintained at the defined level, records shall be maintained of 
the corrective action taken, to bring it under control. 
vi) All records shall be signed by an appropriate person or persons and dated. 
vii) Medical examination records of personnel.  
viii) Training and professional records for personnel.  ix) Relevant equipment and calibration records. 
x) Cleaning schedules. 
xi) Licenses from the relevant authorities