PUBLIC REVIEW DRAFT DRAFT UGANDA STANDARD  
  DUS DEAS 955 
First  Edition  
2019-mm-dd 
 
 Reference number  
DUS DEAS 955: 2019 
© UNBS 2019 
   
Hygienic requirement for the production of packaged meat 
products  
 
 PUBLIC REVIEW DRAFTDUS DEAS 955: 2019 
ii                © UNBS  2019 - All rights reserved 
 Compliance with this standard does not, of itself confer immunity from legal obligations  
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsible for its correct applicati on 
© UNBS 2019 
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written 
permission from UNB S. 
Requests for permission to reproduce this document should be addressed to 
The Executive Director 
Uganda National Bureau of Standards 
P.O. Box 6329 
Kampala 
Uganda 
Tel: +256 417 333 250/1/2 
Fax: +256 414 286 123 
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  
 PUBLIC REVIEW DRAFTDUS DEAS 955: 2019 
© UNBS  2019 - All rights reserved                iii National foreword 
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade, Industry and 
Cooperatives established under Cap 327, of the Laws of Uganda, as amended.  UNBS is mandated to co-
ordinate the elaboration of standards and is  
(a) a member of International Organisation for Standardisation (ISO) and  
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT Agreement of the World Trade Organisation (WTO). 
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a given field or area and consists of representatives of 
consumers, traders, academicians, manufacturers, government and other stakeholders. 
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
This Draft Uganda Standard, DUS DEAS 955: 2019, Hygienic requirement for the production of packaged 
meat products , is identical with and has been reproduced from an International Standard, DEAS 955 : 2019, 
Hygienic requirement for the production of packaged meat products , and is being proposed for adoption as a 
Uganda Standard. 
The committee responsible for this document is Technical Committee UNBS/TC 2,  Food and agriculture , 
Subcommittee SC 12, Meat, poultry and processed products.  
Wherever the words, “ East African Standard " appear, they should be replaced by "Uganda Standard." PUBLIC REVIEW DRAFT DEAS 955:2019  
ICS nn.nnn.nn  
© EAS 2019                                                                                                                               First Edition 2019   
 
DRAFT EAST AFRICAN STANDARD  
Hygienic requirement for the production of packaged meat products  
EAST AFRICAN COMMUNITY  PUBLIC REVIEW DRAFTPUBLIC REVIEW DRAFT                                                                                                                                     DEAS 955:2019  
ii © EAC  2019  – All rights reserved  
 Copyright notice  
This EAC document is copyright -protected by EAC. While the reproduction of this document by 
participants in the EAC stan dards development process is permitted without prior permission from EAC, 
neither this document nor any extract from it may be reproduced, stored or transmitted in any form for 
any other purpose without prior written permission from EAC.  
Requests for permi ssion to reproduce this document for the purpose of selling it should be addressed 
as shown below or to EAC’s member body in the country of the requester:  
© East African Community  2019  — All rights reserved  
East African Community   
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Arusha  
Tanz ania 
Tel: 255 27 2504253/8  
Fax: 255 27 2504481/2504255  
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Reproduction for sales purposes may be subject to royalty payments or a licensing agreement.  
Violators may be persecuted  PUBLIC REVIEW DRAFTDEAS 955:2019  
© EAC 2019 – All rights reserved  iii 
 Foreword  
Development of th e East African Standards has been necessitated by the need for harmonizing requirements 
governing quality of products and services in the East African Community. It is envisaged that through 
harmonized standardization, trade barriers that are encountered w hen goods and services are exchanged 
within the Community will be removed.  
In order to achieve this objective, the Community established an East African Standards Committee mandated 
to develop and issue East African Standards.   
The Committee is composed o f representatives of the National Standards Bodies in Partner States, together 
with the representatives from the private sectors and consumer organizations. Draft East African Standards 
are circulated to stakeholders through the National Standards Bodies i n the Partner States. The comments 
received are discussed and incorporated before finalization of standards, in accordance with the procedures 
of the Community.  
East African Standards are subject to review, to keep pace with technological advances. Users o f the East 
African Standards are therefore expected to ensure that they always have the latest versions of the standards 
they are implementing .  
 PUBLIC REVIEW DRAFTPUBLIC REVIEW DRAFTEAST AFRICAN STANDARD     DEAS 955:201 9 
 
© EAC 2019  – All rights reserved  1 
 Hygienic requirement for the production of packaged meat products  
1 Scope  
This Draft East African  Standard sp ecifies requirements for the production of packaged meat products 
processed or manufactured in an established meat processing factory.  
2 Normative references  
The following referenced documents are indispensable for the application of this document. For da ted 
references, only the edition cited applies. For undated references, the latest edition of the referenced 
document (including any amendments) applies.  
EAS 39 , Hygiene in the food and drink manufacturing industry — Code of practice  
EAS 12, Potable water — Specification  
CAC/RCP 58 , Code of hygienic practice for meat  
3 Terms and definitions  
For the purposes of this standard, the following definitions apply:  
3.1  
acceptable  
acceptable to the authority administering this standard, or to the parties conclud ing the purchase contract, as 
relevant  
3.2  
address  
address in the East African Community , that includes the street or road and plot number (if a number has 
been allocated), the name of the street or road and the name of the town, village or suburb, or i n the case of a 
farm or a smallholding, includes the name of the farm or smallholding and of the magisterial district in which it 
is situated. In the case of imported foodstuffs, "address" means the address of the manufacturer or supplier or 
importer and i ncludes the Post Office box number, telephone and email  
3.3  
adequate  
with regard to quality, of quality such as to ensure performance of the projected activity or function; with 
regard to quantity (or size), of such magnitude as will comfortably accommo date the maximum number of 
persons or operations (or size of unit) envisaged as being involved  
3.4  
edible offal  
a) in the case of food animals other than poultry: blood, blood plasma, brain, cow -heels, diaphragm, gut 
(casings), washed head, kidneys, omen tum, pancreas, pluck (oesophagus, trachea, lungs, heart, 
pericardium, associated lymph nodes, pillars of the diaphragm and liver or part thereof (without the PUBLIC REVIEW DRAFT                                                                                                                                     DEAS 955:2019  
2 © EAC  2019  – All rights reserved  
 gall bladder)), rind and skin, spleen, tail, thymus, tongue, cleaned tripe, trotters and udder (in  the case 
of a heifer)  
b) in the case of poultry: giblets (the heart, the clean and stripped gizzard, and the liver without the gall 
bladder)  
3.5  
effective material  
material that is capable of performing the required function(s) and that contains no su bstance known to be 
toxic to humans or capable of imparting any taste or odour to the product or of staining it, and that, in the case 
of an elastomeric or a plastics material, is based on a polymer of a grade recommended by the polymer 
manufacturer as bei ng suitable for the specific purpose(s)  
3.6  
extraneous matter  
objectionable matter or any material in the product that has not been derived from meat, edible offal or other 
edible ingredients used  
3.7  
inedible offal  
a) in the case of food animals oth er than poultry, with the exception of bone, all parts of the animal not 
covered by the definitions of meat (see 3.8) and edible offal (see 3.4)  
b) in the case of poultry, the head, trachea, lungs, crop, intestines, gall bladder, oviducts, oil glands, 
shanks and feet  
3.8  
meat  
sound skeletal musculature, excluding the musculature of the lips, snout, scalp and ears, of healthy food 
animals, with or without connective tissue, blood vessels, lymphatic and nerve tissue, bone, fat, cartilage, 
scraped skin (pi gs), and de -feathered skin (poultry) that are naturally associated with such musculature in situ 
in the dressed carcass and head  
3.9  
packaged meat product  
article of food prepared for human consumption from meat, with or without the addition of other in gredients, 
and which has not been canned or quick -frozen but has been so processed or manufactured and so enclosed 
in wrapping material or packed in suitable containers or both, as to ensure freedom from contamination  
3.10  
product  
particular meat produc t, indicated by the context, either prepared or in the process of preparation  
3.11  
suitable  
suitably complying with the requirements of the intended purpose  
3.12 
suitably prepared  
prepared for the intended purpose  
3.13 
factory  
any meat processing facil ity which may be small, medium and large  PUBLIC REVIEW DRAFTDEAS 955:2019  
© EAC 2019 – All rights reserved  3 
 4 Raw materials  
The meat used in processing or manufacturing of packaged meat and meat products shall be produced in 
accordance with CAC/RCP 58.  
5 Management system  
Processors  shall establish,  implement and maintain  an acceptable food safety management system .  
6 Factory construction, layout and conditions  
6.1 Location  
The factory shall be located in a well-drained  and accessible environment.  
6.2 Design  
The factory and equipment shall be so designed and arranged a s to permit:  
a) an orderly, uninterrupted flow of production without any cross flows that could have an adverse effect on 
the quality of the product;  
b) the processing of raw materials without undue delay;  
c) proper maintenance of hygiene; and  
d) facil ities to carry out functions such as quality control and process control.  
The factory buildings shall  
a) be designed and constructed as to prevent the entry and harbouring of insects, birds, rodents and other 
vermin.  
b) be of sound construction, in good  repair and large enough to prevent crowding of equipment and 
employees.  
c) have adequate working space provided to facilitate acceptable operations.  
 
The factory grounds shall be;  
a) graded to ensure proper drainage, and  
b) maintained in a clean and h ygienic state and shall be effectively fenced.  
6.3 Roofs and ceilings  
The roof shall be weatherproof. The roof and ceilings shall be at least 300 mm above any overhead 
equipment and in no case less than 3 m from the floor.  
Ceilings, and roofs where no c eilings are fitted, shall be faced with a smooth material that is light in colour, 
impervious to water and dust, capable of being cleaned without damage, and so constructed and finished as 
to minimize condensation, mould development, flaking of paint and t he lodgement of dirt.  PUBLIC REVIEW DRAFT                                                                                                                                     DEAS 955:2019  
4 © EAC  2019  – All rights reserved  
 A ceiling shall be provided where the packing media or unprotected cooked product are handled. A ceiling is 
not required where a canopy covers the entire open product .  
6.4 Walls and doors  
Outer walls shall be weatherproof and imper meable to water. Interior wall surfaces shall be faced with a 
smooth, hard, water -impermeable, light -coloured material, to a height of at least 2 m from the floor. Where the 
product might come into contact with the walls above this height, the facing shall  be continued to that higher 
level. Walls above 2 m shall have a smooth, water -impermeable, washable, light -coloured surface.  
All ledges that occur in the wall construction shall be sloped at an angle of at least 45°. The walls shall be free 
from unnecess ary projections. Window sills shall be at least 1 m above floor level.  
In the production areas and in freezer storage rooms, the wall -to-wall and wall -to-floor junctions shall be 
coved, the radii of the coving being at least 25 mm and 40 mm, respectively.   
Doors, excluding freezer storage room doors, through which the products are moved between processing 
areas shall be of adequate width. Doors and door frames shall be sheathed with, or made from, a suitable 
corrosion -resistant material that has high impac t resistance and, unless they are provided with effective air -
screens, they shall, as far as is practicable, be of a self -closing type. Doors and door frames shall have 
smooth, seamless, water -impermeable, light coloured and readily cleanable surfaces. Chi ll room, freezer and 
freezer storage room doors shall be tight -fitting.  
6.5 Floors  
Floors shall be constructed of concrete or other material that is suitably water -impermeable, corrosion 
resistant and easy to clean, and that has an even surface that is s mooth but not slippery, and is free from 
cracks and open joints.  
Floors and drainage channels shall be graded to have a fall of at least 1 in 60 and shall be drained to internal 
drainage channels that are connected to external sewers via a suitable drain trap.  
Floors and drainage channels shall be in good condition and repair and gully traps shall have strainers in 
place. Internal drainage channels shall be of the open type with, where necessary, removable covers. Where 
necessary, duckboards of easily cle aned water -impermeable material shall be provided for workers.  
Installations that obstruct flow and cleaning shall not be present in drainage channels. The capacity of 
drainage channels shall be sufficient to cope with peak loads.  
6.6 Lift cages and stai rcases  
Lift cages shall have a smooth, water -impermeable, corrosion -resistant inside surface and lift shafts shall be 
properly drained and shall be accessible for cleaning. Staircases in rooms where food is processed or handled 
shall have solid risers, an d shall be provided with solid balustrades of height at least 1 m above the nosing of 
each stead.  
6.7 Cables and pipes  
Cables and pipes shall, where applicable, be  
a) fixed above ceilings, or  
b) chased or built into walls, or  
c) carried under floors, or  
d) fixed away from walls or ceilings and above the floor, and spaced in such a manner that the ceilings, 
walls, floor, cables and pipes can be easily cleaned and maintained in a hygienic condition.  PUBLIC REVIEW DRAFTDEAS 955:2019  
© EAC 2019 – All rights reserved  5 
 Overhead cables and pipework and girders and other st ructures shall be kept to a minimum to aid cleaning 
and, if present, shall be free from dust, rust, mould, flaking paint, cobwebs and other extraneous material.  
Cladding around steam pipes shall be suitable for use in a food factory and shall not be ragge d and shall be 
covered with a suitable metal sheet.  
Pipes in which the product is conveyed, shall have no dead ends or sharp corners.  
6.8 Lighting   
General  lighting  shall permit efficient operations during the manufacture, production, processing or treatm ent 
of the product. Artificial lighting,  if used, shall be such that the perceived colour of the product is not 
significantly altered. Lights suspended  over the work areas where the product is handled at any stage during 
preparation shall be of the safety  type or otherwise be so protected as to prevent contamination of the product 
in the event of breakage of a lights or  lamp.  
6.9 Ventilation  
The ventilation shall keep the air fresh and remove excess water vapour, and prevent the build -up of 
excessive he at, the formation of condensate and the growth of mould on overhead structures. The air shall be 
free from noxious fumes, vapours, dust and contaminating aerosols. The air -flow shall be from the more 
hygienic to the less hygienic areas. Natural ventilation  shall be augmented, where necessary, by mechanical 
means.  
Windows that open for ventilation purposes shall be insect -screened. The screens shall be easily removable 
for cleaning, and shall be made of suitable corrosion -resistant material.  
6.10 Productio n areas  
Production areas shall be so designed, equipped and staffed as to allow free movement of workers and to 
facilitate the free movement and cleaning of movable equipment. Except where other statutory regulations 
apply, the deboning of red meat carcas ses and the cutting up and preparation of meat shall, except where the 
nature of the process makes it impossible, be performed in work areas the temperature of which does not 
exceed 15 °C. The temperature of meat being deboned shall at no time exceed 7 °C except when hot 
deboning is performed. These areas shall be physically separated from the heat processing areas of the 
factory.  
Areas where raw food is being handled shall be separated from areas where cooked food is being handled.  
Smoke units shall be m aintained in a hygienic condition and they shall not be fired from the inside of the 
processing area of the factory. In the case of prefabricated smoke kilns where the smoke -generating 
equipment forms part of the kiln, the smoke generator shall not emit an y smoke into the processing area, and 
the area adjacent to such a generator shall be so partitioned off from the processing area as to prevent 
contamination of the area with sawdust.  
Sawdust shall be contained in bins with lids on. Doors of smoke rooms an d kilns shall be tight -fitting. The 
inner surfaces of smoke units shall be finished with a smooth lining such as stainless metal, to facilitate the 
cleaning of the walls with steam and water. Trolleys, trays and equipment used in smoke units shall be 
corro sion-resistant and of hygienic design and shall be regularly cleaned.  
Smoke units and waste management procedures for meat processing factory shall comply with the regulations 
of the Environmental Management Authority of respective partner states . 
 
 PUBLIC REVIEW DRAFT                                                                                                                                     DEAS 955:2019  
6 © EAC  2019  – All rights reserved  
 7 Facilities for personal hygiene  
7.1 Hand -washing facilities  
The following shall be provided at those entrances to the preparation and processing areas of the factory that 
are used by the employees, at the exits from the toilets, and at other conveniently si tuated places in the 
preparation and processing areas of the factory, within easy reach of the employees:  
a) an acceptable number of wash -hand basins, with an abundant supply of cold and hot or warm running 
potable water in the temperature range 40 °C to 50 °C;  
b) an ample supply of unscented liquid soap or acceptable detergent in active condition;  
c) disposable paper towels;  
d) receptacles for used towels; and  
e) taps operated by means other than the hands or elbows, for example knee -operated or foot -operated 
taps, or push -button taps with pre -set volume control. Disinfectant hand dips, where provided, shall be 
of such a design that they can be adequately cleaned.  
Access to hand -washing facilities shall at all times be unobstructed.  
7.2 Footbaths  
Unless their absence in particular circumstances is acceptable, or unless alternative acceptable cleaning and 
disinfecting facilities are provided, footbaths that contain a suitable disinfectant solution shall be provided at 
each entrance to the preparation, processing and packaging areas that is used by employees, and shall be so 
located that employees cannot obtain access to those areas without disinfecting their footwear. Footbaths 
shall be so constructed that they can be adequately drained and cleaned. The  design of the surfaces of the 
footbaths and surrounding surfaces shall be non -slippery and hygienic.  
7.3 Comfort facilities  
An acceptable number of suitable change -rooms, shower baths, wash -hand basins, toilets (separate for each 
sex) and, where appropr iate, urinals, shall be provided within practical distance from the factory processing 
areas. Shower baths shall connect direct to the change -rooms. Comfort facilities shall not open direct into a 
preparation, processing, packaging or storage area unless i t is provided with a vestibule. The doors of such a 
vestibule shall be close -fitting and self -closing. The entry from such a vestibule into the preparation, 
processing, packing or storage areas shall be equipped with a footbath. Where the comfort facilitie s are 
connected with food handling or storage areas by means of a vestibule only, the fall of the floor surfaces of the 
comfort facilities shall be such that no water from the floor surfaces can enter the food handling or storage 
areas.  
Toilets shall be c ompletely separate from change -rooms, the only permissible access being through a 
vestibule with close -fitting, self -closing doors. Toilet blocks shall have their own hand -washing facilities, 
separated from those provided in change -rooms. An ample supply o f toilet paper, hot and cold running water, 
nailbrushes, unscented liquid soap or an acceptable detergent solution and disposable paper towels shall be 
available to employees. Receptacles shall be provided for used towels. Refuse bins of hygienic construct ion 
shall be provided. Notices shall be posted that require employees to wash their hands with soap or detergent 
after they have used the toilet.  
Lockers or controlled clothes baskets shall be provided, and the layout and equipment shall be such as to 
permit proper cleaning and maintenance. The comfort facilities shall be kept clean and tidy and shall be 
adequately ventilated. Provision shall be made for proper drainage of the floor surfaces of the comfort 
facilities. Change -rooms and dressing -rooms shall not be used as living quarters or for the preparation or 
consumption of meals. Staff dining -rooms shall be separate from the change -rooms or dressing -rooms.  PUBLIC REVIEW DRAFTDEAS 955:2019  
© EAC 2019 – All rights reserved  7 
 7.4 Notices  
Notices shall be strategically displayed in the preparation, processing, packaging an d storage areas, in the 
change -rooms and in the toilet facilities. The notices shall require that hands be washed with soap or 
detergent and shall indicate that spitting, the use of chewing gum and the use of tobacco in any form , and the 
taking of refresh ments or food are prohibited in these areas. Any other notices shall be provided appropriately 
(for example, during cleaning) . 
8 Storage facilities  
8.1 Chill, freezer and freezer storage facilities  
Chill, freezer and freezer storage facilities shall opera te efficiently and shall be hygienically maintained. 
Freezer storage rooms shall, as far as possible, be equipped with automatic temperature recording systems. 
Products shall not be stacked direct on the floors, against walls or against wall panels. Walls and floors shall 
have a smooth finish and shall be water -impermeable, and measures shall be taken to prevent the flaking off 
of surface material from ceilings and walls. Brick walls shall be plastered.  
8.2 Storage facilities for meat and red meat offal  
Edible red meat offal for human consumption shall be stored only in chill rooms or freezer storage rooms that 
are used for the storage of carcasses. No uncleaned edible offal shall be stored in any room that contains 
carcasses or cleaned edible offal. Inedi ble offal, unless scalded and cleaned, and boxed and frozen, may not 
be stored in any chill room or freezer storage room that contains meat or edible offal.  
In storage, unprotected meat shall be kept separate from boxed or protected meat. Raw materials ot her than 
meat and edible offal that require cold storage or freezer storage shall only be stored in the same room as 
meat and edible offal if in a prepared and neatly packaged form in hygienic containers. No carcass or edible 
offal, whether wrapped or not,  shall rest direct on the floor or against the walls.  
8.3 Storage facilities for edible ingredients  
Storage facilities for edible ingredients that are used in the preparation of the frozen product shall be dry, free 
from dust and any other source of cont amination, and vermin proof. Edible ingredients shall be stored in 
closed containers and away from the floor and the walls.  
8.4 Storage facilities for non -edible materials  
Non-edible materials shall be stored in a room separate from other storage rooms a nd from the production 
area of the factory.  
8.5 Storage facilities for packing and packaging materials  
Materials for the packing and packaging of the product shall be stored on racks/shelves at a distance of at 
least 250 mm from the floor or on pallets, and away from the walls, in clean, dustproof, vermin proof and dry 
storage rooms reserved for the purpose.  
8.6 Storage facilities for poisonous and other harmful materials  
8.6.1 Storage facilities for pesticides or other poisonous and harmful materials  
Pesticides or other poisonous and harmful materials and the equipment for their application shall be stored in 
a well -ventilated room in which no foodstuff, food -handling equipment, packaging material or containers are 
stored and that is kept locked when n ot in use. All dangerous materials shall be prominently and distinctly PUBLIC REVIEW DRAFT                                                                                                                                     DEAS 955:2019  
8 © EAC  2019  – All rights reserved  
 labelled and shall at no time come into contact with containers, packaging materials, raw materials or the 
product or product -contact surfaces.  
8.6.2 Storage facilities for cleaning an d disinfecting materials  
Cleaning and disinfecting materials and the equipment for their application shall be stored in a room in which 
no foodstuff, food -handling equipment, packaging material or containers are stored and shall at no time come 
into conta ct with containers, packaging materials, raw materials or the product. All cleaning and disinfecting 
materials shall be prominently and distinctly labelled.  
8.6.3 Storage facilities for utensils and spare parts  
Utensils and spare parts that, when in use, come into contact with the product shall, when not in use, be kept 
in a disinfectant solution or stored in a hygienic manner in a dry area that is free from dust and any other 
source of contamination, and that is vermin -proof. Spare parts for machinery tha t could cause contamination 
of the product shall be kept in a separate storage area away from the processing areas.  
8.6.4 Fuel storage area  
Any storage area or tanks for the storage of fuels such as coal or hydrocarbons shall be designed, protected, 
controlled and maintained in such a manner as to prevent the product from being polluted during the storage 
and manipulation of these fuels.  
8.6.5 Storage facilities for lubricants  
Lubricants shall be stored away from the production area and in such a manner  that they do not cause 
contamination of the product.  
8.6.6 Storage facilities for finished products  
Finished products awaiting dispatch shall be stacked away from the floors and walls in well ventilated, 
acceptably dust -free, dry and clean rooms. The st orage area for finished products shall be physically 
separated from areas where steam is generated. The finished product shall be protected against elements of 
the environment or any other condition that could adversely affect the product.  
Finished produc ts found not to comply with the requirements of this standard shall be stacked apart from 
finished products that do comply with the requirements, and shall be clearly identified.  
8.7 By-products  
Any processing of by -products and non -meat products that ar e not intended for human consumption shall be 
conducted in buildings that are physically separated from the factory in such a way that there is no possibility 
of contamination of the product. Equipment and utensils used in by -product plants shall be identi fied and shall 
not be used in areas where food for human consumption is processed.  
8.8 Refuse  
A separate, suitable refuse facility shall be provided on the premises .  
9 Equipment for production  
9.1 Design and installation  
9.1.1 Processing areas shall be so designed, equipped and staffed as to allow free movement of workers, to 
facilitate cleaning and the maintenance of both hygiene and product quality.  PUBLIC REVIEW DRAFTDEAS 955:2019  
© EAC 2019 – All rights reserved  9 
 9.1.2 All plant, equipment and utensils that come into contact with the product shall be smooth -surface d, 
light-coloured and of a suitable corrosion -resistant material (other than wood or other absorbent or porous 
material), which may have an acceptable plastics -coated surface suitable for use with food, but should 
preferably be stainless steel. They shall be of hygienic design with no open joints or crevices and shall be so 
constructed as to facilitate their cleaning and disinfecting. Plant and equipment shall be so designed as to 
facilitate the cleaning and disinfecting of the areas under them. Open ends a nd curled edges shall be 
satisfactorily sealed to prevent the accumulation of organic material and dirt. Where necessary, as in the case 
of equipment that cannot be cleaned in situ, it shall be possible to dismantle the equipment for cleaning and 
disinfect ing. Surfaces with which the product comes into contact shall not be painted.  
9.1.3 All parts of stationary equipment or of equipment that is not readily movable shall be installed away 
from the walls and ceilings at distances sufficient to allow access fo r cleaning and inspection. All permanently 
mounted equipment shall be either installed high enough above the floor to allow access for cleaning and 
inspection, or shall be completely sealed to the floor.  
9.1.4 Equipment shall preferably not be sunk into t he floor but, if this is unavoidable, the installation of the 
equipment shall be such that the equipment is accessible for proper cleaning.  Sunken areas shall be well 
drained .  
9.1.5 Food grade Lubricants shall be used to any moving parts that may come in c ontact with meat during 
processing.  
9.1.6 Copper, lead and their alloys, and other metals or materials detrimental to health, shall not be used in 
the construction of equipment that comes into contact with raw materials or the unprotected product at any 
stage of its processing. Equipment and utensils used for inedible materials or for waste shall be identified as 
such and shall not be used for edible products. Equipment used in areas outside the food handling areas, 
such as in the toilet or ablution facilit ies, shall not be used in the areas for the processing of food for human 
consumption.  
9.2 Equipment for the packing medium  
Pipes, valves, joints, pumps or any equipment that comes into contact with the packing medium, shall be of a 
hygienic design, with no dead ends, sharp bends or uneven joints. Pipelines shall be easily dismantled for 
cleaning. Mixing equipment, stirrers, mesh screens and storage tanks shall be of stainless steel. Storage 
tanks shall be provided with suitable covers.  
Water used in the mixing tanks shall only be supplied by means of permanently fixed water pipes. Water 
hoses shall not be used to supply water as an ingredient for the product.  
9.3 Tables  
Wooden tables shall not be used in processing areas. Table frames shall be of a desi gn and construction that 
will not allow the development of unhygienic conditions and bacterial build -up. The frames shall be made of 
smooth, corrosion -resistant metal or shall have been so coated as to protect them from corrosion. Table tops 
shall be of se amless stainless metal or other seamless, corrosion -resistant, smooth material that is 
impermeable to water and dust and that possesses similar surface characteristics. They shall be of hygienic 
construction and shall be either removable for cleaning, or s o secured to their frames as to allow cleaning and 
disinfecting. Where metal tops are folded at the edges, the folds shall be so soldered or welded, or sealed with 
an acceptable mastic sealant as to prevent the accumulation of organic matter and dirt. All table tops shall 
allow rapid and effective drainage, and shall be free from cracks and crevices. All joints in tables shall have 
been made watertight.  
9.4 Cutting boards  
If cutting boards are used, they shall be of hygienic construction and shall be made  of acceptable light -
coloured material (other than wood or other absorbent or porous material), suitable for use with food. Cutting 
boards shall be easily removable. Treated and seasoned wood cutting boards may be used provided that they 
are kept under goo d maintenance conditions.  PUBLIC REVIEW DRAFT                                                                                                                                     DEAS 955:2019  
10 © EAC  2019  – All rights reserved  
 9.5 Utensils  
Utensils shall be made of stainless metal or of rigid plastics material and shall be of hygienic design. They 
shall be provided with acceptable handles. Knives and other utensils shall not have handles of wood or ot her 
porous or absorbent material.  
9.6 Containers  
All containers that contain food materials, other than those that contain the finished product, shall at all times 
be kept on shelves or stands of corrosion -resistant water -impermeable material at a height of at least 250 mm 
above floor level. Containers that contain food materials shall not be stacked one upon the other in such a 
way that the contents of one container can be contaminated by the bottom of another container . Containers 
shall be made of food g rade material and hygienically  designed.  
9.7 Compressed air, gases and steam  
Compressed air, gases and steam used in direct or indirect contact with food or with food -contact surfaces 
shall contain no substances that could be hazardous to health or that could contaminate the food .  
10 Water and ice supply  
10.1 Potable water  
Every factory shall have an adequate supply of clean potable water that complies with the chemical and 
microbiological requirements of EAS 12.  
10.2 Ice  
The purity of ice shall be s uch that the water derived from it (by melting the ice under aseptic conditions at a 
temperature not higher than 10 °C) immediately after the ice has been manufactured, complies with the 
requirements of 9.1.  
All surfaces of ice -making equipment that come into contact with the ice shall be of suitable corrosion -resistant 
material. The ice -making equipment shall be of hygienic construction throughout. Whenever ice is transferred, 
stored or transported, it shall be effectively protected from contamination.  
10.3 Non-potable water  
Non-potable water shall be carried in completely separate lines with no cross -connection with, or back -
siphonage into, the system that carries potable water. Non -potable water lines shall be identified as such and 
the water shall be considered unsafe and shall not be used for drinking or for use in food or in food -handling 
areas or allowed to come into contact with food -contact surfaces or for hand -washing purposes.  
11 Hygienic operating requirements   
11.1 General  
No operation or con dition that could be detrimental to the manufacture, processing, treatment or storage of the 
product shall be permitted in the factory or in its grounds. The factory and its grounds shall convey an orderly, 
neat and hygienic image. Uncooked meat or meat pr oducts shall not, in the course of handling, processing 
and storage, be unnecessarily exposed to conditions that affect them adversely. Care shall be taken to ensure 
that there is no contact between raw materials and finished products.  PUBLIC REVIEW DRAFTDEAS 955:2019  
© EAC 2019 – All rights reserved  11 
 Raw food shall not be handled or stored in areas where cooked food is handled or stored. Effective measures 
shall be taken to inhibit mould growth and to prevent dust, dirt, flaking paint, and other loose or extraneous 
material from being present in the processing areas or i n the storage, freezer storage and refrigeration rooms.  
Smoke from factory chimneys or from smoke rooms shall not be allowed to enter the factory building in a 
quantity or way that is offensive, injurious or dangerous to health or that can contaminate the product at any 
stage during processing. Vehicles that emit exhaust fumes shall not be used in any area where the 
unprotected product is exposed.  
11.2 Cleaning and disinfecting   
11.2.1 Facilities for cleaning and disinfecting portable equipment  
Facilities with proper drainage shall be provided for the cleaning and disinfecting of portable equipment. Such 
facilities shall be located in a separate room or in a designated area in the preparation, processing and 
packaging areas where there is an ample supply of  cold potable water under adequate pressure that complies 
with the requirements of 9.1 and, where necessary, hot water or saturated steam under adequate pressure. 
The room or area to be used shall be such that there will be no risk of contamination of the product or product -
contact surfaces. The floor of the room or area shall be smooth -surfaced and graded to facilitate proper 
disposal of waste liquids from the cleaning process. The direction of drainage flow shall be away from the 
handling areas.  
Disinfec ting facilities for gloves and knives shall be available at convenient and acceptable points.  
11.2.2 Cleaning equipment, utensils and materials  
An adequate supply of cleaning and disinfecting materials, saturated steam, hot and cold running water (that 
complies with the requirements of 9.1), hosepipes, spray nozzles, brushes, scrapers and other equipment 
necessary for the proper cleaning of the plant, equipment and utensils shall be available and shall be used 
regularly.  
Wire, steel wool or metal scourin g wool shall not be used for cleaning surfaces that come into contact with the 
product. Steam used in direct contact with the product and with product -contact surfaces shall not contain any 
substances that could be hazardous to health or that could contami nate the product.  
Cleaning and disinfecting materials and equipment shall not be stored in a room where food -handling 
equipment is stored and shall at no time come into contact with raw materials, the products or their containers 
or packages.  
Cleaning eq uipment, utensils and materials used in a particular area shall be identified.  
Cleaning equipment, utensils and materials used in areas other than areas where food for human 
consumption is handled, such as toilets and ablution facilities or by -product pla nts, shall not be used in areas 
where food for human consumption is processed.  
11.3 Physical facilities  
The factory and grounds shall be maintained in a clean and hygienic state. All plant, equipment and utensils 
shall be maintained in a state of good re pair and shall be kept clean.  
The entire manufacturing and processing or treatment system, including utensils, shall be cleaned at each 
change of operations. At the end of operations, the entire system shall be both cleaned and disinfected. 
Immediately be fore the start of manufacturing operations, plant and utensils shall be rinsed with potable water 
that complies with the requirements of 9.1 and, if necessary, a detergent or disinfectant shall be used .  
Adequate precautions shall be taken to prevent the p roduct from being contaminated during the cleaning or 
disinfection of the processing areas and equipment. Detergents and disinfectants used shall be suitable for 
the purposes intended.  PUBLIC REVIEW DRAFT                                                                                                                                     DEAS 955:2019  
12 © EAC  2019  – All rights reserved  
 11.3.1  Floors and drainage channels  
During production periods, the fl oor and the drainage channels shall be kept clean. Thorough cleaning of 
floors and drainage channels shall take place at the end of each day's operations and as often as is 
necessary during the working day to maintain hygienic conditions. The product shall  be protected from being 
splashed with water during the cleaning, rinsing, sweeping and flushing of the floors and equipment.  
11.3.2 Walls of preparation, processing and packaging areas  
The inside surfaces of walls shall be thoroughly washed immediately a fter each day's operations and as often 
as is necessary during the working day to maintain hygienic conditions.  
11.3.3  Preparation and processing systems  
The product shall be prepared, packaged and processed under strictly hygienic conditions.  
Equipment  used for preparation, filling and closing shall be properly cleaned to prevent soiling and 
contamination of the product.  
Saws, deboning knives, steels and cutting boards shall be of hygienic design and shall, after use, be 
immediately cleaned, disinfecte d and stored in a hygienic way. Saws, knives and other utensils that are kept 
in disinfectant solution shall be thoroughly rinsed with potable water before being re -used. The hot water 
disinfectors shall be kept in a clean, hygienic condition.  
When the fa ctory is in operation, equipment and utensils shall not be removed from the work area, except for 
repair, cleaning or replacement.  
11.3.4  Removal of refuse and disposal of effluent and waste  
Litter, waste and overflow shall not be allowed to accumulate o r give rise to unhygienic conditions and shall be 
removed promptly from the processing area and disposed of in an efficient and sanitary way.  
Containers of waste that are awaiting removal from the factory premises shall be physically separated from 
the pr ocessing areas. The separate refuse room or other refuse facility shall be cleaned and disinfected at 
least once a day.  
Establishments shall have an efficient effluent and waste disposal system that shall, at all times, be 
maintained in good order and rep air. All effluent lines (including sewer systems) shall be large enough to carry 
peak loads and shall be so constructed as to avoid contamination of potable water supplies or the 
environment. Hazardous substances shall be disposed of in an environmentally acceptable way.  
11.3.5  Vermin control  
All buildings in which raw materials, packaging materials, and ingredients are stored, or in which the product is 
manufactured or stored, shall be kept free from insects, birds, rodents and other vermin and shall be rodent-
proof. Potential breeding sites for vermin shall be eliminated.  
11.3.6  Use of pesticides  
Pesticides shall not be used in work areas while preparation, processing and packaging are in operation. 
Before pesticides are applied, precautionary measures  shall be taken to prevent contamination of the product. 
Work surfaces shall be kept free from pesticide residues. Pesticides shall at no time come into contact with 
containers, raw materials or the product or with product -contact surfaces.  
Pesticides sha ll only be handled by authorized and properly trained personnel or by persons under strict 
supervision of trained personnel. Containers with pesticide bait or open bait shall not be present in any area or 
room where the exposed product or ingredients are p resent or are handled.  PUBLIC REVIEW DRAFTDEAS 955:2019  
© EAC 2019 – All rights reserved  13 
 11.3.7  Animals  
Animals, including birds, shall not be allowed in any part of the factory.  
12 Requirements for personnel  
12.1 Health  
12.1.1 Before being engaged, employees shall pass an appropriate medical examination to ensure tha t they 
are free from communicable diseases, and thereafter they shall pass an annual medical examination. In the 
case of any absence owing to illness for more than one day, the employee shall, before resuming duty, report 
the nature of the illness to the f actory hygiene officer who shall, should he deem it necessary, take the 
appropriate steps to obtain a medical opinion on the employee's fitness for work. An appropriate medical 
record of each employee shall be kept.  
12.1.2 Any medical certificate submitte d by a factory employee shall be available for inspection by the 
authority administering this standard.  
12.1.3 No employee who is a carrier of, or is suffering from, any communicable disease, especially a carrier of 
Salmonella or Shigella organisms, or on e who shows symptoms of, or is suffering from, gastro -enteritis or an 
enterobacterial infection or a disorder or condition that causes discharge of fluid from any part of the skin or 
body, shall be allowed to come into contact with the product. Any such em ployee shall immediately report to 
the factory management.  
12.1.4 No employee who is known to be infected with a disease that is capable of being transmitted through 
food shall be permitted to work in any part of the factory in a capacity in which there i s a likelihood of the 
employee's contaminating the product with pathogenic organisms.  
12.1.5 No employee who is suffering from any cut or injury shall be allowed to come into contact with the 
product unless the cut or injury has been so treated or dressed  that the discharge of body fluid has been 
prevented, and the wound and its dressing have been so covered as to ensure that infection of employees 
and contamination of the product are no longer possible.  
12.2 Protective clothing  
12.2.1 All employees that  are engaged in the handling, preparation and processing of the product up to and 
including the packaging stage (but excluding employees that operate within freezer storage rooms and chill 
rooms), shall wear clean, light -coloured, protective clothing, wate rproof aprons, waterproof slipovers or boots, 
and clean, washable or disposable headgear that completely covers their hair. Woollen caps and thermal 
protective clothing (where applicable) may be worn in freezer storage rooms and chill rooms only.  
12.2.2 Overalls shall completely cover the personal clothing of the employees. Sleeves shall not extend below 
the elbows, except when covered by plastics sleevelets or when worn in freezer storage rooms and chill 
rooms. Waterproof protective clothing shall be of a  plastics or rubber material or a similar acceptable material. 
All protective clothing shall be of hygienic design, shall have no external pockets, shall be in good repair and 
shall not constitute a source of contamination to the product.  
12.2.3 Protectiv e clothing, other than waterproof aprons, sleevelets and gloves, shall not be stored in work 
areas; when not in use, it shall be kept in change -rooms and shall not be removed from the premises except 
for laundering under hygienic conditions. The homes of e mployees shall not be regarded as acceptable for 
this purpose.  
12.2.4 Waterproof aprons, sleevelets and gloves shall be cleaned at each time of removal and as frequently 
as necessary, and shall be hung on hooks or pegs at exits from production areas durin g intervals between 
work and during visits to the toilet. Gloves shall be thoroughly cleaned and then disinfected by the use of 
chlorinated water or other acceptable solution or procedure. Waterproof aprons, sleevelets and gloves shall 
not be removed from the work areas except for repairs and for cleaning under hygienic conditions.  PUBLIC REVIEW DRAFT                                                                                                                                     DEAS 955:2019  
14 © EAC  2019  – All rights reserved  
 12.3 Personal hygiene  
12.3.1 Before starting work, after each absence from the factory production area, at regular intervals during 
production, and at any time when necessary, employees shall wash their hands with warm water and 
acceptable unscented liquid soap or detergent and rinse them in clean, running water (see 6.1, 6.2 and 9.1). 
They may then dip their hands in an acceptable disinfectant solution, after which they shall r inse their hands in 
clean running water, if so required by the usage directions of the hand dip. Neither varnish nor lacquer shall 
be used on fingernails, and fingernails shall be kept short and clean. Jewellery shall not be worn by 
employees who handle ra w material and the unprotected product.  
12.3.2 Neither employees' personal effects nor their food shall be present in any area where the product and 
its ingredients and packaging materials are handled and stored. Containers used in the preparation, 
proces sing or packaging of the product shall not be used for any other purpose.  
12.3.3 The use of chewing gum and the use of tobacco in any form shall not be permitted within areas where 
the product and its ingredients and packaging materials are handled or sto red. Spitting shall not be allowed 
anywhere within the factory premises. Notices to this effect shall be posted strategically (see 6.2).  
12.4 Visitors  
Any person, including employees, who visit or enter the production areas of the factory during the hour s of 
operation, shall, when in those areas, comply with all hygiene requirements and shall wear clean, protective 
clothing that shall be provided by the factory.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 PUBLIC REVIEW DRAFTDEAS 955:2019  
© EAC 2019 – All rights reserved  15 
 Bibliography  
 
ISO 22000:2005, Food safety management systems – Requirements f or any organization in the food chain  
 PUBLIC REVIEW DRAFTPUBLIC REVIEW DRAFTCD/XXX/004/2019    
 
© EAC 2019  – All rights reserved