KENYA STANDARD                                       DKS 2305:  2018  
ICS 67.120.10 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Ham — Specification 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 PUBLIC REVIEW DRAFT, OCTOBER 2018  
 
 
 
©KEBS 2018                                                                                                                   Second  Edition 2018 
 
 
 
 
 
 
 
 
 
 
  
KENYA STANDARD                                       DKS 2305:  2018  
ICS 67.120.10 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Ham — Specification 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 PUBLIC REVIEW DRAFT, OCTOBER 2018  
 
 
 
©KEBS 2018                                                                                                                   Second  Edition 2018DKS 2305:  2018  
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 TECH NICAL COMM ITTEE REP RESENTATION 
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  — Department  of Food  Science,  Nutrition  and Technology  
Consumer  Information  Network  
Kenchic  (K) Ltd. 
Kenya  Meat  Commission  
Directorate  of Livestock  Production  
Directorate  of Veterinary  Services  
Kenya Nut Company - Morendat  farm 
Meat  Training  institute  
Choice  Meats  limited  
Kenya  Bureau  of Standards  — Secretariat  
 
 
 
 
 
 
 
 
 
 
 
REVISION OF KENY A 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 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 Se ction 26 of this Act, no Ken ya Standard pr oduced 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.3
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 KENYA STANDARD                                            KS 2305:  2018  
ICS 67.120.10 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Ham — 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 
Fax: (+254 041) 229448 Tel.: (+254 057) 23549, 22396 
Fax: (+254 057) 21814 Tel.: (+254 051) 2105 53, 210555 KS 2305:  2018  
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Foreword 
 
This  Kenya  Standard  was  prepared  by  the  Meat  and  Poultry   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. 
 
Ham is traditionally made from pork. However, emerging consumer preferences coupled with advances in science 
and processing technology has widened the scope of the meats used in processing ham.   
 
The preparation of the second edition  of the standard was f ound necessary so as to  expand the scope and align  
the quality and safety requirements as well as methods of sampling  and test  with the current advances in science , 
research and development, processing technologies  
 
During the preparation of this standard, reference was made to the following documents: 
IS 2476 Specification for ham. 
International Commission on Microbiological Specifications for Foods - Microorganisms in Foods  Book 8.  
Standards Institute (ISI) Handbook of food analysis (Volume VI).  
Acknowledgement is hereby made for the assistance derived from these sources. 
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 KEN YA STANDARD                                                                 DKS 2305: 2018  
 
 
 
 
Ham— Specification 
 
 
1. Scope 
 
This Kenya Standard specifies the quality and safety requirements, methods  of sampling and test for ham. 
The standard applies to the product that is cured and may be smoked, spiced and/or flavoured  
 
 
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. Food, Drugs and Chemical Substances Act Cap 254.  
II. Public Health Act CAP 242  
III. KS EAS 39 - Hygiene in the food and drink manufacturing industry - Code of practice.  
IV. KS 2761 code of practice for meat hygiene  
V. KS EAS 12 potable water specification  
VI. Codex Stan  192 codex general standard for food additives (GSFA)  
VII. KS ISO 4833 -1: Microbiology of the food chain -- Horizontal method for the enumeration of 
microorganisms -- Part 1: Colony count at 30 degrees C by the pour plate technique  
VIII. 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  
IX. KS ISO 6579: Microbiology of the food chain -- Horizontal method for the detection, enumeration and 
serotyping of Salmonella -- Part 1: Detection of Salmonella spp.  
X. KS ISO 16654:2001/Amd.1:2017(en)Microbiology of food  and animal feeding stuffs — Horizontal 
method for the detection of Escherichia coli O157 AMENDMENT 1: Annex B: Result of interlaboratory 
studies  
XI. KS ISO 11290 -1: Microbiology of the food chain -- Horizontal method for the detection and enumeration 
of Liste ria monocytogenes and of Listeria spp. -- Part 1: Detection method  
XII. ISO 10272 -2: Microbiology of the food chain — Horizontal method for detection and enumeration of 
Campylobacter spp. — Part 2: Colony -count technique  
XIII. KS EAS 38  Labelling of pre -packaged foo ds — General requirements  
XIV. KS 2763 Meat speciation - Method of test  
XV. Bristish standards EN14332, 14627, 14082, 14083, 14084  
XVI. Association Of Official Analytical Chemists AOAC 999.10, 999.11, 973.34, 986.15, 971.21  
XVII.  Codex Alimentarius Commission CAC/MRL 2 Maximum Residue Limits for Veterinary Drugs in Food  
XVIII.  CAC/RCP 68 -2009 Code Of Practice For The Reduction Of Contamination Of Food With Polycyclic 
Aromatic Hydrocarbons (PAH) From Smoking And Direct Drying Processes  
XIX. KS 05 -165 Methods for sampling meat and mea t products.  
XX.  KS EAS 35  Edible table salt -specification  
XXI. KS ISO 16649 -2 Microbiology 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  
  
 
3. Definitions  
 
3.1. Meat  - is all parts of an animal that are intended for, or have been judged as safe and suitable for 
human consumption  6
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3.2. Ham – is traditionally a cured hind pork leg. If meat from other portions of the carcass or other food 
animal is used, the product name must be qual ified to identify the portions.  
 
3.3. Canned ham - Canned meat with n atural juices that contains up to 10% of a solution before canning 
and processing  
 
 
3.4. Hickory -smoked ham  - cured ham which has been smoked by hanging over burning hickory wood 
chips in a smokehouse. May not be labeled “hickory smoked” unless hickory wood has been used. 
Atomized liquid hickory smoke and heat can combine to produce “hickory smoke.”  
 
3.5. Honey cur ed ham - if the honey used contains at least 80% solids, or honey is the only sweetening 
ingredient used or when other sweetening ingredients are used in combination with honey, they do not 
exceed 1/2 the amount of honey used; and honey is used in an amoun t sufficient to flavor and/or affect 
the appearance of the finished product.  
 
3.6. Sugar cured ham  - if the sugar used is cane sugar or beet sugar; sugar is the only sweetening 
ingredient or when other sweetening ingredients are used in combination with sugar,  they do not exceed 
one-half the amount of sugar used; and sugar is used in an amount sufficient to flavor and/or affect the 
appearance of the finished product.  
 
3.7. Lean ham  - the product contains less than 10 grams fat, 4.5 grams or less of saturated fat, a nd less 
than 95 milligrams cholesterol per 100 grams  
 
3.8. Extra lean ham - ham labeled “ extra lean ” must contain less than 5 grams fat, less than 2 grams 
saturated fat, and the same cholesterol as allowed per the amount of “lean” ham  
 
3.9. Pork shoulder picnic - front shoulder cut of pork. The term “ picnic ” should be accompanied with the 
primal or sub -primal cut  
 
3.10.  Prosciutto - Italian -style dry cured raw ham; not smoked; often coated with pepper  
 
3.11.  Sectioned and formed ham or chunked and formed ham  - boneless ham th at is made from different 
cuts, tumbled or massaged and reassembled into a casing or mold and cooked  
 
3.12.  Brine - liquid which contain mainly salt, and may either contain other ingredients, which may not be 
hazardous to consumers  
 
3.13.  Gelatine - a protein binder or extender that is produced by partial hydrolysis of collagen in skin, 
tendons, ligaments, bones, etc. of animals  
 
3.14.  Ready -to-eat - Products that are intended to be consumed without any further biocidal steps.  
 
 
4. General requirements  
 
4.1. The food anim al from which the ham is derived shall be slaughtered  in a hygienically managed 
slaughter-house  and subjected to ante-mortem and post-mortem examination  according  to the 
procedure prescribed  in KS 2761 . 
4.2. The meat from which the product is prepared shall be of a quality suitable for human consumption and 
free from objectionable odours.    
4.3. The product shall be prepared, handled and delivered under hygienic conditions.  
4.4. The product shall be prepared in a faci lity which is complying with KS EAS 39.  
4.5. The ha m shall be of good colour, firm with  excellent conformation and good  finish.  
4.6. It shall be and shall be free from f o r e i g n  m a t t e r  and discoloration 
 
5. Raw material requirements  7
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5.1. Meat   
Meat shall be derived from animals slaughtered  in a hygienically managed slaughter house complying with KS 2761.  
   
5.2. Optional Ingredients  
 
All optional ingredients used shall be of food grade quality and conform to applicable Kenyan Standards.   
 
5.2.1.  Sucrose, invert sugar, dextrose (glucose), lactose, maltose, glucose syrup (including corn syrup).  
5.2.2.  Spices, seasonings and condiments complying with respective Kenya Standards.  
5.2.3.  Salt complying with  KS EAS 35  
 
 
5.3. Food additives used in ham shall be complying  with the Food, Drugs and Chemical Substances Act, Cap. 
254 of the Laws of Kenya and Codex GSFA.  
5.4. Smoking shall be done according to the Code Of Practice For The Reduction Of Contamination Of Food 
With Polycyclic Aromatic Hydrocarbons (PAH) From Smoking And  Direct Drying Processes CAC/RCP 68 -
2009  
 
6. Hygiene requirements 
6.1. Ham shall be prepared, handled and stored in accordance with the appropriate sections of KS EAS 39 and  
KS 2761  
6.2. All workers shall use appropriate personal protective equipment that does not contaminate the product.  
6.3. All workers shall undergo a food handlers test before their deployment and every so often as per   the 
Public Health Act Cap 242 and Food, Drugs and Chemical substances Act Cap 254.  
6.4. Necessary precautions shall be taken to preve nt incidental contamination of the product from soiled and/or 
dirty equipment or from persons suffering from injuries.  
6.5. All equipment coming into contact with raw material or product in the course of manufacture shall be kept 
clean.  
6.6. Adequate supply of runni ng potable water that complies with EAS 12 and/or steam/boiling water, brushes, 
and other equipment necessary for proper cleaning of machinery/equipment shall be available.  
6.7. The equipment shall be cleaned, sanitised and/or disinfected using an appropriate f ood grade agent or 
with hot water at a temperature above 82 ºC.  
 
7. Safety Requirements  
 
7.1. Microbiological limits  
Ham  shall not contain any pathogenic organisms and shall comply with microbiological limits given in Table 2.  
 
Table 2 — Microbiological limits for Ham  
 
 
SL No.  Type of organisms  Max Test method  
I.  E. coli  0157:H7  Absent  KS ISO 16649 -2 
II.  Salmonella, per 25g.  Absent  KS ISO 6579  
III.  Listeria monocytogenes per 25g  Absent  KS ISO 11290 -1 
IV.  Coagulase  positive  Staphylococcus  aureus*  ≤20cfu/g  KS ISO 6888 -1 
V.  Moulds   102 KS ISO 21527 -2 
VI.  Clostridium  Perfringens  per 25g  absent  Ks ISO 7937  
*For ready to eat ham, it shall be absent.  
 
8. Meat Identification  
 
The identification/isolation of meat used in ham shall be done according to the Polymerase Chain Reaction test 
as per KS 2763 or any other validated test method  
 
9. Veterinary drugs residues  
 Ham  shall comply with the maximum residue limits specified in CAC/MRL 2 - Maximum Residue Limits for 
Veterinary Drugs in Food. When analyzed by the appropriate approved methods, the products shall not contain any 
antibiotics above the approved limits . 8
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10. Heavy metal contaminants  
 
Ham shall not contain heavy metal contaminants in excess of the limits given in Table 3 when tested by methods 
mentioned therein . 
Table 3 — Limits for heavy metal contaminants in Ham  
 
SL 
No. Heavy Metals  Maximum limits  
Ppm  Test methods  
I.  Arsenic (Ar)  0.1 AOAC 986.15 EN14332, 14627  
II.  Lead (Pb)  0.1 AOAC 999.10, 999.11, 986.15 EN14082, 
14083,14084  
III.  Cadmium (Cd) 0.05 AOAC 986.15, 999.11,973.34 EN 14082,18083,14084  
IV.  Mercury (Hg) 0.03*  AOAC 971.21  
 
11. Packaging and labeling  
 
10.1.  Packagin g 
 
 
Packaging shall be done in food grade packaging materials that protect the product from any physical, 
microbiological, chemical or any other type of contamination during handling, storage and distribution.  
 
The packages shall be able to withstand the rigors of handling and transportation and shall not be exposed to direct 
sun or rain.  
 
10.2.  Labelling  
 
Labelling of packages shall be done in accordance with the requirements stipulated in EAS 38, Labelling of pre -
packaged food and shall include the following:  
 
1. Description /Name of the product as appropriate  
2. List of ingredients in descending order  
3. Allergens declaration  
4. Name, location and address of manufacturer  
5. Net weight, in g or kg  
6. Declaration as “raw” or “cooked”  product  
7. Declaration of minimum meat content  and maximum fat content by %  
8. Date of manufacture  
9. Expiry date  
10. Batch number  
11. Instructions for use  
12. Storage conditions and temperature of storage  
13. Country of origin or “Made in Kenya” for locally manufactured products.  
 
 
12. Sampling for microbial analysis  
Samples shall be taken from processing, storage areas, equipment used in food production or at point of  
sale, when such sampling is necessary for ensuring that the criteria are met. Sampling shall be done in  
accordance with ISO 18593 as a referenc e method