i 
 DRAFT KENYA STANDARD                                                   DKS 2752: 201 8 
                               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 C ommittee: 
Jomo Kenyatta University of Agriculture and Technology- Departm ent 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 Standar ds shall be regularly reviewed. Suggestions 
for improvements to published standards, addressed to the Manag ing 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 0 51) 210553, 210555 
Fax: (+254 041) 229448   Fax: (+254 057) 21814         DKS 2752: 2018     ©KEBS    
iv  
Table of Content 
Foreword ...................................................... ............................................................... ................................ v /g3
Introduction .................................................. ............................................................... ................................ vi /g3
1.0/g3Scope ......................................................... ............................................................... ...................... 1 /g3
2.0/g3Application ................................................... ............................................................... .................... 1 /g3
3.0/g3Normative references .......................................... ............................................................... ............. 1 /g3
4.0/g3Definitions ................................................... ............................................................... ..................... 1 /g3
5.0/g3Prerequisite Programme ........................................ ............................................................... .......... 4 /g3
6.0/g3Raw material requirements ..................................... ............................................................... ......... 4 /g3
7.0/g3Plant facilities and operating requirements ................... ............................................................... .... 7/g3
8.0/g3Hygiene requirements in the processing area ................... .............................................................. 8/g3
9.0/g3Operating Practices and Processing Requirements ............... ....................................................... 11 /g3
10.0/g3Training of staff ............................................. ............................................................... ................. 12 /g3
11.0/g3Sanitation Control Programme .................................. ............................................................... ..... 13 /g3
12.0/g3Laboratory Control Procedures ................................. ............................................................... ..... 14 /g3
13.0/g3End product specifications .................................... ............................................................... ......... 14 /g3
14.0/g3Recall procedures ............................................. ............................................................... ............. 14 /g3
  ©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 accor dance with the procedures of Kenya Bureau 
of Standards. 
This code is aimed at providing requirements that will assist p rocessors achieve safe and quality products 
based on international standards. The code is developed to comp lement 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 3-19 69)  
 Codex Code of hygienic practice for dehydrated fruits and vege tables including edible fungi 
(CAC/RCP 5-1971)  
 Codex Code of practice for the processing and handling of quic k 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 — P art 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 vegetab le is aimed at providing guidance for the 
processing and handling of processed fruits and vegetables prod ucts so as to ensure that they are safe and 
of good quality. It is expected that full implementation of thi s code at industry level will eliminate hazards 
associated with unhygienic conditions such as microbial contami nations. It is expected that users of this 
code will use the product specification standards as well as th e labelling standards so as to achieve 
wholesome products.  
The code guides hygienic aspects of processing fruits and veget ables 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 stan dard for food hygiene (KS EAS 39) specific to 
dehydrated, quick frozen, canned/bottled as well as the aseptic ally processed and packed fruits and 
vegetables products. The code primarily incorporates Hazard Ana lysis and Critical Control Point (HACCP) 
approach while emphasising on the application of both pprerequi site and operation prerequisite programs so 
as to achieve Food safety and quality 
The fruits and vegetables shall be subjected to a safe and appr opriate treatment in preparation and packing 
to permit marketing in normal trade channels. 
This code which makes extensive reference to Codex codes of hyg ienic 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 com bine 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, ha ndling, storage, transport and distribution of 
processed fruits and vegetables products.  
2.0 Application 
The code shall apply to the following processed fruits and vege tables 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 ap plication of this document. For dated 
references, only the edition cited applies. For undated referen ces, 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 sha ll apply: 
4.1 Aseptically processed and packed 
Is processing and packaging of a commercially sterile product i nto sterilized containers followed by hermetic 
sealing with a sterilized closure in a manner which prevents vi able 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, d irt, grease or other objectio nable material.  
4.4  Commercial sterility 
Is the absence of microorganisms/spores capable of growing in t he food at normal non-refrigerated 
conditions at which the food is likely to be held during manufa cture, distribution and storage.  
4.5 Disinfection 
Is the reduction, without adversely affecting the food, by mean s of hygienically satisfactory chemical agents 
and/or physical methods, of the number of microorganisms to a l evel that will not lead to harmful 
contamination of food.  
4.6 Contaminant  
Is a biological, chemical, physical ( foreign matter) agents no t 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 in tends or is required to discard  
4.9 Allergen 
Is any substance that causes alle rgic reactions in individuals who are sensitive to it. 
4.10 Food hygiene 
All conditions and measures necessary to ensure the safety 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 whe n 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 co ntents 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, e valuates, and controls hazards which are significant for food safety 
4.15 Micro-organisms 
is any microscopic living organism that can cause disease or fo od spoilage 
4.16 Potable water 
Safe and clean Water which is sui table for direct human consump tion 
4.17 Low-acid food 
is any food, other than alcoholic beverages, where any componen t 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 nat ural or artificial means and i n 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 cont rol the likelihood of introducing food 
safety hazards to and/or the contamination or proliferation of food safety haz ards 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 tempe rature  
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 condi tions in an establishment ranging from 
cleaning and/or sanitizing specific equipment to periodic clean ing 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 foo d factory to prevent potential cross-
contamination of food and to adeq uately control the access of p ersonnel to production and laboratory areas. 
5.0 Prerequisite Programme  
In conjunction with the application of HACCP to fruits and vege table processing, the operations conducted, 
should be supported by prerequisite programmes based on good hy gienic 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 s hould be made to the General Principles of 
Food Hygiene (CAC/RCP 1-1969) and relevant Codex codes of hygie nic practice and codes of practice 
including the Guidelines for the Validation of Food Safety Cont rol Measures for further information to assist 
with the design of the prerequis ite programmes for a processing  facility.  
Prerequisite programs will include requirements for but not lim ited 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 segment of the food chain in whi ch the organization operates and the type of 
organization (see Annex C). Examples of equivalent terms are: G ood Agricultural Practice (GAP), Good Veterinarian  
Practice (GVP), Good Manufacturing Practice (GMP), Good Hygieni c 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 f or further processing and shall comply with 
relevant Kenya standard for the specific fruit and vegetable an d should be produced in accordance to part 2 
of KS 1758 
6.1.1.2 Procedures should be in place to ensure quality and saf ety of incoming materials. Freezing cannot 
improve quality, and it is necessary to use raw materials of op timum 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 norm al 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 b e kept as low as possible, both for food safety 
and quality reasons. Temperatures and duration of storage shoul d 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 microbia l growth or enzymatic activity. 
Producers of quick frozen food should as far as practicable imp lement 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 th e KS EAS 39  
6.1.3 Inspection and sorting 
Prior to introduction into the processing line, or at a conveni ent point within it, raw materials should be 
inspected, sorted or culled as required to remove unfit materia ls and where necessary laboratory tests 
should be made. Such operations should be carried out in a clean and sanitary m anner. Only clean, sound 
materials should be used in further processing.  
Appropriate procedures should be in place for sorting and segre gating raw materials that are unsuitable for 
further processing. Raw materials for processing and quick free zing should be prepared without delay and 
appropriate temperature control should be applied in order to m inimize possible microbiological, chemical or 
biochemical changes that might affect safety and quality. To mi nimize deterioration, raw materials should be 
cooled and stored under appropriate conditions (e.g. pre-coolin g) or transported and frozen in the 
shortest time possible. 
For highly perishable products, product temperature control 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 t o 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 mat erial from contamination 
Suitable precautions should be taken to prevent the raw fruit f rom being contaminated by animals, insects, 
vermin, birds, chemical or microbiological contaminants or othe r objectionable substances during handling 
and storage. The raw or semi-processed fruit and vegetables sho uld be moved to suitable storage, or to the 
processing area for immediate processing. Where fruits and vege tables are likely to have become infested 
with insects, rodents, birds or mites during storage as a preve ntive measure, suitable treatment such as 
fumigation in accordance to PCPB Act 346 of the laws of Kenya m ay be applied.  
The raw materials should be handled in manner to prevent cross contamination with other foods or products 
known to be possible sources o f allergens, such a s milk, fish a nd nuts.  
6.1.5 Transportation of raw materials 
Vehicles used for the transport or distribution of food shall b e, easy to clean, clean, free from odours and 
weatherproof, and in the case of vehicles with refrigeration, t he 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 constru ction as will permit thorough cleaning and 
should be so cleaned and maintained as not to constitute a sour ce of contamination to the product.  
The transport facilities shall be designate for conveyance of f ood materials only and not for other purposes.  
All handling procedur es should be such as will prevent the prod uct 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 process ed fruits and vegetable products from those 
operations which may cause contamination with undesirable micro organisms, chemicals, filth or extraneous 
matter. The manufacturer shall control access to areas where fo od is sensitive to contamination and shall 
take adequate precautions to ensure that personnel entering fru its 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 phy sically 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 prod uct 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 o f the processed food cannot oc cur. 
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 f rom production areas and protective clothing 
used in the laboratories shall not be worn in food processing a reas   ©KEBS    DKS 2752: 2018  
 
7 6.1.6.3 Zoning recommended practices 
a) The manufacturer should identify areas and operations from whic h 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 fr uits and vegetable products. 
b) Personnel working or entering the processing areas should no t enter the microbiol ogical laboratories.  
c) Personnel should not go from areas where raw materials are hand led 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 changi ng 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 si ze for the purpose intended without crowding of 
equipment or personnel; should be of sound construction and kep t 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 s eparated from areas in which final product 
preparation or packaging is conducted as to preclude contaminat ion of the finished product. Areas and 
compartments used for storage, manufacture or handling of edibl e 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 con t r o l  -  i t  m u s t  b e  c a r r i e d  i n  c o m p l e t e l y  
separate lines, identified preferably by colour and with no cro ss-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 a nd have adequate traps and vents.  Disposal of waste should be effected in such 
a manner as not to permit contamination of potable water suppli es. The plumbing and the manner of waste 
disposal should be approved by the official agency having juris diction.  
f) Removal of solid or semi-solid wastes 
Removal of wastes from the product preparation and processing a reas should be on a continuous or near 
continuous basis using water and/or appropriate equipment so th at these areas are kept clean and there is 
no danger of contaminating the product. Also they should be dis posed off in a way that they cannot be used 
for human food. Waste materials should be disposed off in a pla ce and in such a manner that they cannot 
contaminate food and water supplies and cannot offer harbourage s 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 dryin g is carried out on a grower's property or 
as a commercial operation and where fruits require ripening bef ore processing, they shall be stored in 
appropriate ripening sheds awaiting natural ripening or artific ial ripening . Such yards shall be considered as 
food processing areas and shall therefore meet the following re quirements. 
a) Located a sufficient distance from cattle feed lots, settlin g 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 a pplicable fruit or vegetable.   
d) They shall be fenced, where necessary, to keep out animals a s far as practicable, and the area 
around the drying yard should be kept clean, free from weeds an d other debris that can blow into the 
yard 
e) Cutting sheds in which fruit is pitted, cut or otherwise pre pared and spread on trays for drying should 
preferably be closed buildings with screened windows that do no t permit access by rodents, insects, 
or birds 
f) Where cutting is done in open sheds, adequate precautions sh ould be taken to protect against 
insect, rodent and bird co ntamination or harbourage.  
g) The yards shall be adequately lit and ventilated, and adequa te, clean toilet and hand-washing 
facilities should be provided.  
h) Hygienic operating requirements- Drying trays, cutting equip ment, and storage bins should be  kept 
clean and free from fruit residue  and foreign substances that m ay 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 preven t both condensation (which may drip into the 
product) and mould growth in overhead structures – which 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 contaminatio n 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 a reas should be equipped with self-closing 
doors. Toilet-rooms should be well lit and ventilated and shoul d 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 p ersonnel to wash their hands after using the 
toilet . The facilities should comply wit h public health Act cap 242 of the laws of Kenya   
8.3 Hand-washing facilities 
Adequate and convenient facilities for employees to wash and dr y their hands should be provided wherever 
the process demands. They should be in full view of the process ing floor. Single-use towels are 
recommended.. The facilities should be kept in a sanitary condi tion at all times 
It is recommended that the taps s hould be operated to the much extent by foot, elbow, knee or automated. 
Wash hand basins, troughs or washing fountains shall be supplie d 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 im plements and equipment should be provided. 
These facilities should be constructed of corrosion-resistant-m aterials, 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 adequat e to the extent needed to ensure that 
sufficient steam pressure is maintained during thermal processi ng, regardless of other demands for steam by 
the plant. 
Steam which comes into direct contact with food or with water s hall only contain additives that are permitted 
for use by law or Good Manufacturing Practices and the total so lids 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 fi ltered for removal of extraneous 
material (dust, oils and the like) and rendered sterile. Steril ization may be achieved by double filtration within 
one filter housing or two separate filter housings, or by a com bination system such as incineration followed 
by filtration. The system used to deliver the commercially ster ile air or other gas to the point of use should be 
capable of being sterilized prior to use and being maintained i n a sterile condition during operation 
8.6.2 The filters used should have a demonstrated and verified capabi lity to provide the degree of removal 
of microorganisms and extraneous material required under the co nditions of use. They should be examined 
before installation and after removal for evidence of damage wh ich may result in malfunction. They should 
not be affected by the gases in any manner which would reduce t heir 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 periodica lly be verified using appropriate test methods 
and records maintained. 
8.6.3  If incineration is used to provide sterile air, critical facto rs 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 ined ible material prior to removal from the 
establishment. These facilities should be designed to prevent a ccess to waste or inedible material by pests 
and to avoid contamination of foo d, potable water, equipment, b uildings or roadways on the premises.  
8.8 Equipment and Utensils 
8.8.1 Materials 
All equipment and utensils used in food handling areas and whic h may contact food should be made of 
material which does not transmit toxic substances, odor or tast e, is non-absorbent, resistant to corrosion and 
capable of withstanding repeated cleaning and disinfection. Sur faces 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 con tact corrosion can occur should  be avoided.  
8.8.2 Sanitary Design, const ruction 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 inst alled in such a manner as will permit easy 
and thorough cleaning.  
8.8.3 Equipment and utensils marking 
Equipment and utensils used for inedible or contaminating mater ials 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 establis hed for certain products, the following 
should apply as minimal in all fruits and vegetable production,  handling, storage and distribution.  
a)  Sanitary maintenance of p lant, facilities and premises 
The building, equipment, utensils and all other physical facili ties 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 appro priate to the purpose and should be so 
used as to present no hazard to public health.  
A maintenance schedule should be developed and maintained for t he facilities, machinery and equipment 
b) Pest control 
i) Control Programmes 
The Organization shall have a designated trained person to mana ge 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 m onitoring frequency   
ii) Preventing access  
External doors, windows, ventilation and any other openings sha ll be designed to prevent entry of pests. 
Drainages exiting from the establishment shall be screened to p revent 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 cr oss contamination, shall be tamper resistant 
and shall not be blocked to enable pest activity routine inspec tions. Detectors maps shall be maintained..  
d) Exclusion of domestic animals 
Dogs, cats and other domestic animals should be excluded from a reas where food is processed or stored.  
e) Chemicals storage  
All rodenticides, fumigants, insecticides or other toxic substa nces should be stored in separate locked rooms 
or cabinets and handled only by properly trained personnel. The y should be used only by or under the direct 
supervision of personnel with a thorough understanding of the h azards 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 affli cted with infected wounds, sores, or 
any illness, notably diarrhoea, should immediately report to ma nagement. Management should take care to 
ensure that no person, while known to be affected with a diseas e capable of being transmitted through food, 
or known to be a carrier of such disease microorganisms, or whi le afflicted with infected wounds, sores, or 
any illness, is permitted to work in any area of a food plant i n a capacity in which there is a likelihood of such 
person contaminating food or food contact surfaces with pathoge nic 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 transmit ted through the food being handled are 
monitored 
8.10.3 All persons working in a food plant should maintain a high degr ee of personal cleanliness while on 
duty. Clothing including suitable headdress should be appropria te to the duties being performed and should 
be kept clean.  
8.10.4  Hands should be washed as often as necessary to conform to hyg ienic operating practices.  
8.10.5 Spitting, eating and the use of tobacco or chewing gum should b e prohibited in food handling areas.  
8.10.6 All necessary precautions should be taken to prevent the contam ination of the food product or 
ingredients with any foreign substance.  
8.10.7 Minor cuts and abrasions on the hands should be appropri ately treated and covered with a suitable 
waterproof dressing. Adequate first-aid facilities should be pr ovided 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 except where their us age 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 othe r 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 con veying 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 consecutive units in  production under conditions which would 
prevent contamination, deterioration, spoilage, or the developm ent of infectious or toxigenic microorganisms.  
The processing methods should ensure compliance to the relevant  standard 
9.2.2  Size reduction – shredding, cutting, comminuting, crushing, bl ending, pulping, pitting, coring shall be 
done in a manner to avoid product contamination and minimize de teriorative reactions such as browning.  
9.2.3  Heat processing – the application of heat or removal of heat t hrough processes such as blanching, 
pasteurization, sterilization, chilling or freezing should arch ive the objectives of fruit and vegetable 
processing. During such treatments, the temperature and time co mbinations 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 de hydration (sun drying, solar drying, 
mechanical or cabinet drying, freeze drying or osmotic dehydrat ion) either singly or in combination should be 
done according to the dehydration requirements for the particul ar fruit or vegetable product.  
9.2.5  Concentration – the application of partial removal of water wi th 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 com plying with relevant standards 
9.3.2 Packaging materials should be stored in a clean and sanitary ma nner  
9.3.3 Packaging should be done under conditions that preclude the int roduction 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 s uch conditions as will preclude the 
contamination with or development of pathogenic or toxicogenic microorganisms and protect against rodent 
and insect infestation and deterioration of the product or of t he container.  
9.4.2  The product should be stored under suitable conditions of time , temperature, humidity, and 
atmosphere, to prevent sig nificant deterioration.  
9.4.3  Where dried fruits are stored under conditions in which they m ay become infested by insects and 
mites, appropriate methods of protection should be used regular ly. Dried fruits should be stored in such a 
manner, that they can be fumigated in situ or so stored that th ey 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 presen t 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 a lso be aware of the importance of maintaining 
temperature control for frozen foods to maintain the quality an d 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 deterio ration. Food handlers should have the 
necessary knowledge and skills t o enable them to handle food hy gienically. Those who handle strong 
cleaning chemicals or other potentially hazardous chemicals sho uld 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 spoil age micro-organisms; • the manner in which the 
food is handled and packed, including the probability of contam ination; • the extent and nature of processing 
or further preparation before final consumption; • the conditio ns under which 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 instr uction programmes should be made, as well 
as routine supervision and checks to ensure that procedures are  being carried out effectively. Managers and 
supervisors of food processes should have the necessary knowled ge of food hygiene principles and 
practices to be able to judge potential risks and take the nece ssary action to remedy deficiencies.  
10.4 Refresher training  
Training programmes should be routinely reviewed and updated wh ere necessary. Systems should be in 
place to ensure that food handlers remain aware of all procedur es 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 p lant. The staff should be well trained in the use 
of special cleaning tools, methods of disassembling equipment f or cleaning, and in the significance of 
contamination and the hazards involved. Critical areas, equipme nt and materials should be designated for 
specific attention as part of a sanitation schedule.  
Cleaning and sanitizing programmes shall be established and val idated by the organization to ensure that all 
parts of the establishment and equipment are cleaned and/or san itized to a defined schedule, including the 
cleaning of cleaning equipment. Cleaning and/or sanitizing prog rammes shall specify at a minimum: 
a) areas, items of equipment and  utensils to be cleaned and/or sanitized; 
b) responsibility for th e 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 desi rable that each plant in its own interest should have 
access to laboratory control of the sanitary quality of product s 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 procedur es used should follow recognized or standard 
methods in order that the results may be readily interpreted. F or 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 s tandard for that product 
14.0 Traceability 
14.1 Recall procedures 
Managers should ensure effective procedures are in place to dea l with any food safety hazard and to enable 
the complete, rapid recall of any implicated lot of the finishe d food from the market. Where a product has 
been withdrawn because of an immediate health hazard, other pro ducts which are produced under similar 
conditions, and which may present a similar hazard to public he alth, should be evaluated for safety and may 
need to be withdrawn. The need for public warnings should be co nsidered. Recalled products should be held 
under supervision until they are destroyed, used for purposes o ther than human consumption, determined to 
be safe for human consumption, or reprocessed in a manner to en sure their safety. 
15 Records 
15.1 General records requirements 
It is essential that records are maintained of all actions take n to assure the safety of food. These records can 
be used to demonstrate that appropriate action has been taken t o assure the safety of the food. In addition 
they can be used as an aid to effective management of product s afety. 
The manufacturer shall establish and maintain procedures for id entification, 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 appropria te level to assure the safety of the products 
produced. 
ii) These records shall be indexed, filed, stored and maintaine d 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 microbiologi cal results.  
— The calibration status and procedures used to calibrate all d evices used to assure the safety of 
the finished product. 
— Records showing that all staff members have been appropriatel y screened as suitable to work in 
a food premises by a medical examiner and they are trained in t he 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 wi th the specified requirements  ©KEBS    DKS 2752: 2018  
 
15 — Records showing that the factory has been inspected for evide nce of infection by rodents, birds, 
animals or insects at, at least three monthly intervals, by a s uitably qualified person. 
— Records showing that incoming material, where appropriate, ha ve been inspected for the 
presence of rodents or insects and that distribution vehicles h ave been inspected. 
— Records showing that water storage vessels are inspected on a  weekly basis for the presence of 
birds, rodents, etc., daily recor ds of residual free chlorine l evels and records of other water analysis. 
— Records showing that a hygiene/housekeeping inspection has be en carried out at defined 
intervals using a written checklist. 
iv) Where appropriate to ensure the safety of food, the followi ng records shall also be maintained. 
— Chemical, functional, microbiological and organoleptic specif ications for raw materials, in process 
materials and finished product. 
— Records of environmental tests. 
— Records showing that the tubes i n insect electro cuters are re placed at appropriate intervals. 
— Records of controlled conditions such as temperature, relativ e humidity, controlled atmosphere 
and positive and negative air pr essures and air quality during production, storage and distribution. 
— Appropriate records for the effluent plant to show that treat ed effluent complies with specified 
requirements. 
— Records showing that glass pipes, flow meter and glass equipm ent has been routinely inspected 
for cracks, splinters, etc. 
— Records showing that air filters have been inspected and repl aced at appropriate intervals. 
— Records of sensitivity checks on metal detectors. 
v) Where it is found, that hygiene is not being maintained at t he 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 per sons 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