©KEBS  DKS 2762: 2017  
© KEBS 201 7 — All rig hts reserved  
 KENYA STANDARD     DKS 2762 : 201 7 
                      ICS …… 
 
 
 
 
 
 
 
 
 
 
  
Offal  - Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
      PUBLIC REVIEW DRAFT, NOVEMBER 201 7 
 
 
 
 
 
 
 
 
 
© KEBS 201 7         Second Edition 201 7 ©KEBS  DKS 2762: 2017  
© KEBS 201 7 — All rig hts reserved  
 KENYA STANDARD                                        
 
 
 
 
 
 
 
 
 
Offal - Specification  
 
 
 
   
 
 
 
 
 
 
 
 
No copying  of this standard  without  KEBS  permission  except  as permitted  by copyright  law  
 
 
 
 
 
 
 
 
 
 
 
 
 © KEBS  2017         First Edition  2017 ©KEBS  DKS 2762: 2017  
© KEBS 201 7 — All rig hts reserved  
  
 
KENYA  STANDARD                     DKS 2762 : 201 7 
ICS ………………  
 
 
 
 
 
 
 
 
 
 
 
 
Offal - Specification  
 
 
 
   
 
 
 
 
 
 
 
 
No copying  of this standard  without  KEBS  permission  except  as permitted  by copyright  law  
 
 
 
 
 
 
 
 
 
 
 
 
 © KEBS  2017         First Edition  2017 ©KEBS  DKS 2762: 2017  
© KEBS 201 7 — All rig hts reserved  
  
 
TECHNICAL  COMMITTEE  REPRESENTATION  
 
The following  organizations  were represented  on the Technical  Committee:  
 
Ministry  of Health - food safety  unit 
Kenya  Industrial  Research  and Development  Institute  
National  Public  Health  Laboratory  
Government  Chemist ’s Department  
Farmer ’s Choice  (K) Ltd. 
University  of Nairobi  — Departmen t of Food  Science,  Nutrition  and Technology  
Consumer  Information  Network  
Kenchic  (K) Ltd. 
Kenya  Meat  Commission  
Directorate  of Livestock  Production  
Directorate  of Veterinary  Services  
Alpha  fine foods  limited  
Kenya  Nut Company - Morendat  farm 
Quality  Meat  Packers  
Choice  Meats  limited  
Kenya  Bureau  of Standards  — Secretariat  
 
 
 
 
 
 
 
 
 
 
REVISION  OF KENYA  STANDARDS  
 
In order  to keep  abreast  of progress  in industry,  Kenya  standards  shall be regularly  reviewed.  
Suggestions  for improvement  to published  standards,  addressed  to the Managing  Director,  Kenya  
Bureau  of Standards,  are welcome.  
 
 
 
 
 
© Kenya  Bureau  of Standards , 2017 
 
Copyright.  Users  are reminded  that by virtue  of Section  25 of the Copyright  Act, Cap.  12 of 2001   of the Laws  of Kenya,  copyright  
subsists  in all Kenya  Standards  and except  as provided  under  Section  26 of this Act, no Kenya  Standard  produced  by Kenya  
Bureau  of Standards  may be reproduced,  stored  in a retrieval  system  in any form or transmitted  by any means  without  prior 
permission  in writing  from the Managing  Director.  
 
 
 
 
ISBN  9966 -19-638-2  ©KEBS  DKS 2762: 2017  
© KEBS 201 7 — All rig hts reserved  
  
 
KENYA  STANDARD               DKS 2762 : 201 7
  
                     ICS ……..  
 
 
 
 
 
  
 
 
 
 
 
Offal - Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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  
 
 
 
 ©KEBS  DKS 2762: 2017  
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Foreword  
 
This Kenya  Standard  was prepared  by the Meat  and Meat  Products  Technical  Committee  under  the 
guidance  of the Standards  Projects  Committee,  and it is in accordance  with the procedures  of the Kenya  
Bureau  of Standards.  
 
The preparation  of the first edition  of the standard  was found  necessary  so as to present  a standard  that 
accom modates  both the red and green  offal offered  for the market  and align  the microbiological  
requirements,  heavy  metal  limits  and Minimum  Residue  Levels  for pesticides  and veterinary  drugs  
residue  with the current  advances  in science.  
 
 
 During  the preparatio n of this standard,  reference  was made  to the following  documents:  
 
Codex  Alimentarius  Commission  Standard,  Meat  and Meat  products  Volume  10 1994.  
 
The Food,  Drugs  and Chemical  Substances  Act, Cap 254, Cap 256 of the Laws  of Kenya.  
 
Meat  Control  Act Cap 356 of the laws of Kenya  
 
International  Commission  on Microbiological  Specifications  for Foods  - Micro -organisms  in 
Foods,  Book  8. 
 
UNECE  standard  for edible  meat  co-products  2008  edition   
 
Official  Methods  of Analysis  (AOAC)  20th edition  2016  
 
The assistanc e derived  from the above  sources  is highly  acknowledged.  
 
 
 
 
 
 
 ©KEBS  DKS 2762: 2017  
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1. SCOPE  
 
This Kenya  Standard  specifies  the hygienic,  quality  and safety  requirements;  and methods  of 
analysis  and sampling  of offal meant  for human  consumption.   
 
Application  
 
This standa rd shall apply  for red offal and green  offal of food animals  (cattle,  swine,  sheep,  
goats,  and poultry)  commonly  referred  to as ‘matumbo ’. 
 
2  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  
 
I. KS EAS 39 - Hygiene  in the food and drink  manufacturing  industry  - Code  of practice.  
II. KS ISO 2200 0 Food  safety  management  systems  - Requirements  for any organization  in the 
food chain.   
III. KS EAS 151 - Hazard  analysis  critical  control  points  (HACCP).  
IV. KS 2299  Code  of practice  for Ante-mortem  and post-mortem  inspection  of meat  animals.  
V. KS CAC/MRL  2- Maximu m Residue  Limits  for Veterinary  Drugs  in Food  
VI. KS EAS 38 - Labelling  of pre-packaged  foods  
VII. KS ISO 4832  — Microbiology  of food and animal  feeding  stuffs  -- Horizontal  method  for the 
enumeration  of coliforms  — Colony -count  technique.  
VIII. KS ISO 16649 -2 Microbiolo gy of food and animal  feeding  stuffs  -— Horizontal  method  for the 
enumeration  of beta-glucuronidase -positive  Escherichia  coli — Part 2: Colony -count  technique  
at 44 degrees  C using  5-bromo -4-chloro -3-indolyl  beta-D-glucuronide.  
IX. KS ISO 6888 -1 Microbiology  of food and animal  feeding  stuffs  — Horizontal  method  for the 
enumeration  of coagulase -positive  staphylococci  (Staphylococcus  aureus  and other  species)  
— Part 1: Technique  using  Baird -Parker  agar medium.  
X. KS ISO 6579  Microbiology  of food and animal  feeding  stuffs — Horizontal  method  for the 
detection  of Salmonella  spp. 
XI. KS ISO 11290  - 1 Microbiology  of the food chain  - Horizontal  method  for the detection  and 
enumeration  of Listeria  monocytogenes  and other  Listeria  spp. -- Part 1: Detection  method  
XII. KS CAC/RCP  58-2005,  Codex  code  of hygienic  practice  for meat.  
XIII. KS EAS 12 - Specification  for potable  water   
XIV. KS ISO 17604  Microbiology  of food and animal  feeding  stuffs - carcass  sampling  
XV. KS ISO/TS  17728  Microbiology  of food and animal  feeding  stuffs - sampling  techniques  for 
microbiological  analysis  of foods  and feeds.  
XVI. KS ISO 16654  Microbiology  of food and animal  feeding  stuffs - Horizontal  method  for the 
detection  of Escherichia  coli 0157:H7  
 
 
3 DEFINITIONS  
 
For the purpose  of this standard  the following  definitions  shall apply:  
 
3.1. animal  - means  any mammal  or bird declared  by the Minister,  by notice  in the Gazette,  to be an 
animal  to which  this Act applies  (meat  act) 
 
3.2. meat  - means  any portion  of an animal  which  is intended  for human  consumption,  whether  fresh,  
chilled  or frozen  or otherwise  processed  by any means  whatsoever  or included  in any article  of 
food for human  consumption   (meat  act)  
 ©KEBS  DKS 2762: 2017  
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 3.3. slaughterhouse  - means  any place  kept for the purpose  of the slaughter  of animals  for human  
consumption  (meat  act) 
 
3.4. carcass  - means  the body  of any slaughtered  animal  after bleeding  and dressing  (meat  act) 
 
3.5. Eating  quality  - refers  to the organoleptic  factors  influencing  consumer  acceptance  and 
enjoyment  of the product.  The main  eating  quality  attributes  of meat  are tenderness,  
succule nce, flavor  (taste  and aroma).  
 
 
3.6. inspecting  officer  - means  any Veterinary  Officer,  Health  Inspector  or any other  person  duly 
authorised  in writing  by the Director  of Veterinary  Services  (meat  act)  
 
3.7. Edible  offal  - are those  parts  of the carcass  that has been passed  as fit for human  consumption.  
In the case  of food animals  other  than poultry,  these  include  red offal,  green  offal and white  
offal.  In the case  of poultry,  these  include  giblets  (the heart,  gizzard  and the liver without  the gall 
bladder)  
 
3.8. Red offal – include  heart,  liver,  kidney,  spleen,  tongue,  lungs,  pancrease.  
 
3.9. Green  offal  –include  the rumen,  reticulum,  omasum,  abomasum,  small  intestines,  large  
intestines,  colon,  and gizzards . 
 
3.10.  White  offal - include  the brain,  spine,  bone  marrow,  testicles  and teats.  
 
3.11.  Tripe  – refers  to the muscle  walls(with  the interior  mucosal  lining  removed)  of the first 
three  chambers  of a ruminant  stomach  the rumen,  reticulum  and omasum.  
 
3.12.  condemned  - carcasses,  parts  or organs  so marked  unfit for human  consumption  meant  
to be destroyed  or rendered  unfit for food purposes  
 
 
4. GENERAL  REQUIREMENTS  
 
4.1 All animals  shall be slaughtered  in a hygienically  managed  slaughter -house.  The slaughter  shall 
be supervised  by a competent  authority.   The offal thereof  shall be subjected  post mortem  
veterinary  inspection  as prescribed  in the Meat  Control  Act CAP 356, Laws  of Kenya  and they 
shall be certified  as being  sound  and free from contagious  and infectious  diseases  and fit for 
human  consumption.    
 
4.2 The offals  shall be obtained  from carcasses  that have  been  slaughtered  in a licenced  premise.  
 
4.3 The offals  shall be obtained  from food producing  animals  which  have  been  slaughtered  
according  Meat  control  Act cap 356. 
 
 4.4     All offals  shall be prepared  under  hygienic  conditions  as stipulated  in KS EAS 39 and KS 
CAC/RCP  58-2005.   
 
4.5      The offals  shall be free from foreign  bodies,  dirt, signs  of spoilage  and unacceptable  odours.  
 
4.6     The post-mortem  examination  shall be conducted  under  conditions  simulating  natural  light.  
 
4.7   When  inspected  and analysed  using  appropriate  methods,  the offals  shall be free from infectious  
parasites  
 
4.7.1    All viscera  shall be inspected  as they are removed  from the carcass  or in such  circumstances   as 
will ensure  that they are viscera  of a particular  carcass.  
 ©KEBS  DKS 2762: 2017  
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 4.7.2     Every  organ  and the associated   lymph -nodes   shall be examined.   When   any abnormal   
condition   is observed,   the organ  or gland  shall be incised  and the incision  made  in such  a 
manner  as to avoid  soiling  or contaminating   or unnecessarily   depreciating   the value  of any part 
of the carcass  or other  organs  that may be passed  as fit for human  consumption.  
 
4.8      Requirements  for routine  inspection  of offal  carcasses  of cattle  and swine,  goats,  sheep   
 
Organ  Requirements  
Stomach , intestines  
and spleen  The outer, and when necessary  the inner, surfaces of the stomach and intestines. and 
the surface and substance  of the spleen shall be inspected, together with the lymph -
nodes of the  stomach and bowel , gastro -splenic and mesenteric)  and web ( 
omentum).  The spleen shall be p ut where necessary, for the inspection of the 
substance  (pulp) . They shall be free from haemorrhage, cysts and swellings, free from 
worms.  
Liver  The surfaces and substance of the liver shall be inspected.  The asso ciated lymph -
nodes (hepatic) shall also be inspected and  the bile ducts incised where necessary.  
They shall be free from haemorrhage, cysts and swellings, free from worms.  
Kidneys  The lymph -nodes of the kidneys (renal) and the  adrenal glands shall be insp ected 
before the removal of the kidneys . Thereafter  the kidneys shall be exposed, and the 
surface inspected and, If nece ssary, the kidneys shall be split by incision and the 
substance inspected . They shall be free form swellings, free from kidney stones, f ree 
from haemorrhage, free from cysts and any discolouration’s.  
Lungs  The lungs shall be inspected and, if obviously diseased,  they shall be incised at the 
base. The associated lymph -nodes (bronchial and mediastinal) shall also be inspected 
and, unless. Obviously  diseased,  shall be incised.  They shall be free from 
haemorrhage, cysts and swellings, free from worms.  
 Heart  The heart sac ( pericardium) shall be opened, and the heart inspected and, if 
necessary, incised.  It shall be free of abnormal swelling,  haemorrhage, free of worms 
and cysts.  
Poultry  offal(liver,  
heart  and gizzard)  Heart shall be free of abnormal swelling, haemorrhage, free of worms and cysts.  
Liver shall be free from gal, discolouration, contaminants and ulcerations, and worms.  
Gizzard shall be clean,  shall be free of abnormal swelling, haemorrhage, free of worms 
and cysts.  
Testicles  and Penis   The outer surface and the substance of the  testicles and penis and the superficial 
inguinal lymph -nodes shall be  inspected routinely if meant fo r the consumption. They 
shall be free of abnormal swelling, haemorrhage, free of worms and cysts.  
 
 
 
 Detailed  instructions  for routi ne inspection  of poultry  offal  
 
 
5              QUALITY CHARACTERISTICS OF GREEN/RED OFFAL  
 
5.1     General Requirements   
 
Preparation  
1. Edible offal is relatively perishable and shall be chilled at 3⁰C before leaving the premises.  
2. Edible offal may be presented chilled, frozen or deep -frozen. Ambient temperatures throughout 
the supply chain should be such as to ensure uniform internal product temperatures as follows.  ©KEBS  DKS 2762: 2017  
© KEBS 201 7 — All rig hts reserved  
 a)  Chilled - Internal product temperature should be maintained at not less than –1.5° C or more 
than +7° at any time following the post -slaughter chilling process.   
b) Frozen - Internal product temperature should be ma intained at not exceeding –12° C at any time 
after freezing.  
c) Deep -frozen - Internal product temperature maintained at not exceeding –18° C at any time after 
freezing  
6 HYGIENE  REQUIREMENTS  
 
6.1 HYGIENE  REQUIREMENTS  
6.1.1.  Offal  preparation  shall be done  in an area separate  from the meat  carcass  and cuts preparation  
area 
6.1.2.  Offal  shall be  cleaned  with potable  water  
6.1.3.  Green  offal may be incised  to enable  proper/sufficient  cleaning  
6.1.4.  The offal should  be free from fur, blood  and visible  contamination  and trimmed  where 
necessary   
6.1.5.  Offal  shall be handled,  stored  and transported  in a manner  which  will protect  them  from 
contamination  and deterioration.  
 
6.2 All offal shall be prepared,  handled  and stored  in accordance  with the appropriate  sections  of 
the; 
a) Food,  Drugs  and Chemical  Substances  Act Cap 254,  
b) Public  Health  Act CAP 242,  
c) Meat  Control  Act, Cap.  356 of the Laws  of Kenya ,  
d) KS EAS 39 - Hygiene  in the food and drink  manufacturing  industry  - Code  of practice,   
e) KS ISO 22000:  2005  Food  safety  management  systems  - Requir ements  for any organization  in 
the food chain,  
f) KS CAC /RCP  58 Codex  code  of hygienic  practice  for meat.  
 
6.3      All food handlers  shall use appropriate  personal  protective  equipment  that does  not contaminate  
the product.  
 
6.4 All food handlers  shall under go a food handlers  test before  their deployment,  and as required  by 
the Food,  Drugs  and Chemical  Substances  Act Cap 254. 
 
7          MICROBIOLOGICAL REQUIREMENTS  
 
7.1 It is recommended that all necessary measures required for maintaining a hygienic environ ment 
throughout the food chain (production, handling,  and marketing) are established  to ensure 
provision of safe food for human consumption.  
 
7.2 Offal shall comply with the microbiological requirements given in Table 1.  
 
Table 1 — Microbiological limits  for offal  
 
 
 
SL 
No. Micro -organism  Red offal  Green/white offal  Test method   
Heart, liver 
kidney, spleen, 
lungs, trachea, 
testicles, tongue  Stomach, 
oesophagus
, gizzard  Small 
intestine  Large 
intestine  
i.  Aerobic colony count – cfu/g  106  106  106  108 KS ISO 4833  
ii.  E. coli   per g  102  103  103  104  KS ISO 16649 -2 
iii.  Coagulase positive 
Staphylococcus aureus ,  per g  103 103 103 104 KS ISO 6888 -1 
iv.  Clostridium perfringenes  Absent in 25 g  Absent in 25 Absent in Absent in 25 KS ISO 7937   ©KEBS  DKS 2762: 2017  
© KEBS 201 7 — All rig hts reserved  
 g 25 g g 
v.  Salmon ella ssp  Absent in 25 g  Absent in 25 
g Absent in 
25 g Absent in 25 
g KS ISO 6579  
vi.  Listeria monocytogenes  Absent in 25 g  Absent in 25 
g Absent in 
25 g Absent in 25 
g KS ISO 11290 -1 
 
 
 
8  VETERINARY DRUGS RESIDUES  
 
8.1 The products covered by this standar d shall comply with the maximum residue limits specified in 
CAC/MRL 2 - Maximum Residue Limits for Veterinary Drugs in Food.   
 
9  LIMITS FOR HEAVY METAL CONTAMINANTS  
 
9.1 Offal shall not contain heavy metal contaminants in excess of the limits given in Tabl e 2 when 
tested by methods mentioned.  
 
Table 3 — Heavy metal contaminants limits for offal  
 
SL 
No. Contaminants 
limits  Maximum 
limits  
Ppm  Red offal - 
Heart, liver 
kidney, 
spleen, 
lungs, 
trachea, 
testicles, 
tongue  Green offal - 
stomach, 
gizzard, 
intestines  Test methods  
I.  Arsenic (Ar)  0.1 0.1 0.1 AOAC 986.15 EN14332, 14627  
II.  Lead (Pb)  0.5 0.5  
0.5 AOAC 999.10, 999.11, 986.15 
EN14082, 14083,14084  
III.  Cadmium  0.05 0.05 0.05 AOAC 986.15, 999.11,973.34 
EN 14082,18083,14084  
IV.  Mercury  0.03 0.03 0.03 AOAC 971.21  
 
 
 
10.2 Labelling  
 
10.2.1  The labeling, promotion and presentation of a material or article shall not mislead the 
consumers.  
 
10.2.2 Labelling of packages of offal  shall be done in accordance with the requirements stipulated in KS 
EAS 38, Labelling of pre -packaged foods)  and  
shall include the following:  
 
a) Name of the product  
 
b) Name of the animal from which the offal is derived  
 
c) name, location and address of manufacturer;  
 
d) net weight, in g or kg;  
 
e) date of production/packaging;  
 
f) expiry date;  ©KEBS  DKS 2762: 2017  
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g) batch number;  
 
h) stora ge conditions;  
 
i) country of origin  
 
j) vet approval mark  
 
 
 
 
 
 Annex:  
 
 
Name of offal  Image  
Liver  
 
Kidneys  
 
Stomachs  
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 Tongue  
 
Heart  
 
Lungs  
 
Small 
intestines  
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 Large 
intestines