KENYA STANDARD                                     DKS 2306:  2018  
ICS 67.120.10  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Bacon— Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
PUBLIC REVIEW DRAFT, OCTOBER 2018  
 
 
 
 
© KEBS 2018                                                                                                                                Second  Edition 2018  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
KENYA STANDARD                                     DKS 2306:  2018  
ICS 67.120.10  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Bacon— Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
PUBLIC REVIEW DRAFT, OCTOBER 2018  
 
 
 
 
© KEBS 2018                                                                                                                               Second  Edition 2018DKS 2306:2018  
2 © KEBS 2018 — All rights reserved  © KEBS 2018 — All rights  reserved  iii  
 
 
  
 
TECHNICAL COMMITTEE R EPRESENTATION  
The follow ing organ izations were represented on the  Technical C ommittee:  
 
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 KEN YA STANDARDS  
 
In order to keep abreast of progress in industry, Kenya Standards  shall be regularly  reviewed.  Sugg estions 
for improve ments to published stan dards addressed to the Managing Director, Kenya  Bureau of Stand ards, 
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  Section 26  of this Act, no Kenya Standard  produced  by Kenya Bureau  of 
Standards  may be reproduced, s tored in a retriev al system  in any form or transmitted by any means without  prior permission  in writing 
from the Managing  Director.3 © KEBS 2018 — All rights reserved  © KEBS 2018 — All rights  reserved  iii  
 
 
  
 
KENYA STANDARD                                           DKS 2306:  2018  
ICS 67.120.10  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Bacon— Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
KENY A BUREA U OF STANDARD S (KEBS)  
 
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Fax: (+254 041) 229448 Fax: (+254 057) 21814  DKS 2306:2018  
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Foreword 
 
This Kenya  Standard w as pre pared by the  Meat and poultry  Products Technical Committee  under the 
guidance of the Standar ds Projects Committee,  and it is in accordance with the procedures of the Kenya  
Bureau of Standards.  
 
Bacon consumption has been rising steadily in the world, Kenya included. Due to changing food habits and 
world trends, bacon plays an important role in human food and nutrition security as one of the convenient 
foods. Bacon is traditionally prepared  from p ork. However, its processing has evolved to include other types 
of meats. It is therefore critical to assure consumers of quality and safety of bacon and hence the preparation 
of the second edition of the standard so as to align it with current advances in  science.  
 
During the preparation of this st andard, refere nce was made to the  following documents: 
IS 2475:1979  (R2000), Speci fication for sm oked bacon. 
            ICMS Book 8.  
 
Acknowledgement is h ereby made for the  assist ance derived from these s ources. 
 
 5 © KEBS 2018 — All rights reserved  KEBS  2018  — All rights reserved 5  
 
 
 KENYA STANDARD                                                     DKS 2306: 2018  
 
 
 
Bacon  — Specification  
 
1. Scope  
 
 
This standard specifies  the quality and safety requirements, methods of sampling and test for bacon. . 
 
 
2. Normat ive references  
 
The  following  referenc ed  documents  are  indispensable  for  the  application  of  this  document.  For  dated 
references,  only the edition cited appli es. For undated references, the latest edition  of the referenced docume nt 
(including any amendments) applies. 
 
 
I. KS 2761 , Meat Hygiene — Code of practice  
II. KS EAS 12, Portable Water — Specification  
III. KS EAS 35, Edible salt — Specification  
IV. KS EAS 38, Labelling of prepackaged foods — Specification  
V. KS EAS 39, Hygiene in the food and drink manufacturing industry — Code of practice  
VI. KS ISO 6579, Microbiology of food and animal feeding stuffs — Horizontal method for the detec tion of 
Salmonella spp.  
VII. ISO 21527 -1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
yeasts and moulds — Part 1: Colony count technique in products with water activity greater than 0.95  
VIII. ISO 21527 -2, Microbiology of  food and animal feeding stuffs — Horizontal method for the enumeration of 
yeasts and moulds — Part 2: Colony count technique in products with water activity less than or equal to 0.95  
IX. Bristish standards EN14332, 14627, 14082, 14083, 14084  
X. Association Of O fficial Analytical Chemists AOAC 999.10, 999.11, 973.34, 986.15, 971.21  
XI. Codex Alimentarius Commission CAC/MRL 2 Maximum Residue Limits for Veterinary Drugs in Food  
XII. 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  
XIII. Food, Drugs and Chemical Substances Act Cap 254.  
XIV. Public Health Act CAP 242  
XV. Codex Stan192 codex general standard for food additives (GSFA)  
XVI. KS ISO 16649  
XVII.  KS ISO 6579  
XVIII.  KS ISO 11290 -1 
 
 
 
 
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3. Definition  
 
3.1. Meat  - is all parts of an animal that are intended for, or have been judged as safe and suitable for human 
consumption  
 
3.2. Bacon - –is a cured meat  product traditionally derived from  pork belly. If meat from other portions of the 
carcass or other food animal is used, the product name must be qualified to identify the portions.  E.g “Pork 
Shoulder Bacon.”  
 
3.3. Streaky bacon  - made from the belly of a pig and is very fatty with long veins of  fat running parallel to the 
rind. It is also called “streaky rashers.”  
 
3.4. Beef bacon - is a cured beef product sliced to resemble regular bacon. It is prepared from various beef 
cuts and offered with a variety of coined names, including “Breakfast Beef,” “ Beef Bacon, ” etc 
 
3.5. Pancetta - Italian streaky bacon, smoked or green (unsmoked), with a strong flavour. It is usually  
3.6. cured in salt and spices and then air -dried  
 
3.7. Green weight  - the weight of fresh pork bellies, normally skinned and trimmed, prior to pumpi ng with curing 
solution  
 
3.8. Finished weight  - the final weight of cured pork bellies after processing. The weight of cured pork bellies 
ready for slicing and labeling as “ Bacon ” shall not exceed the weight of the fresh, uncured pork bellies 
(green weight)  
3.9. Ready-to-eat - Products that are intended to be consumed without any further biocidal steps.  
 
 
4. Requirements  
 
4.1. Gener al 
 
4.1.1.  The food animal from which the bacon 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.  
4.1.2.  The meat from which the product is prepared shall be of a quality suitable for human consumption and 
free from objectionable odours.    
4.1.3.  The product shall be prepared,  handled and delivered under hygienic conditions.  
4.1.4.  The product shall be prepared in a facility which is complying with KS EAS 39.  
4.1.5.  Bacon shall be free from foreign matter and discoloration  
 
4.2. Raw material requirements  
 
4.2.1.  Meat  
5.1.1.  Meat shall be derived from animals slaughtered in a hygienically managed slaughter house 
complying with KS 2761.   
5.1.2.  Salt used shall be complying with  KS EAS 35  
5.1.3.  Nitrites used shall be complying with the Food, Drugs and Chemical Substances Act, Cap. 254 of 
the Laws of Kenya and Co dex GSFA.   
   
4.2.2.  Optional Ingredients   
 
All optional ingredients used shall be of food grade quality and conform to applicable Kenyan Standards.   
 
4.2.2.1.  Sucrose, invert sugar, dextrose (glucose), lactose, maltose, glucose syrup (including 
corn syrup).  DKS 2306:  2018  DKS 2306:  2018  
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 4.2.2.2.  Spices, seasonings and  flavorings  complying with respective Kenya Standards.  
 
 
4.2.3.  Food additives used in bacon  shall be complying with the Food, Drugs and Chemical Substances 
Act, Cap. 254 of the Laws of Kenya and Codex GSFA.  
 
4.2.4.  Smoking  shall be done accordin g 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  
 
5. Hygien ic requirements  
5.1. Bacon  shall be prepared, handled and stored in accordance with the appropriate sections of KS EAS 
39 and  KS 2761  
5.2. All workers shall use appropriate personal protective equipment that does not contaminate the product.  
5.3. All workers shall undergo a food handlers t est before their deployment and every so often as per   the 
Public Health Act Cap 242 and Food, Drugs and Chemical substances Act Cap 254.  
5.4. Necessary precautions shall be taken to prevent incidental contamination of the product from soiled 
and/or dirty equi pment or from persons suffering from injuries.  
5.5. All equipment coming into contact with raw material or product in the course of manufacture shall be 
kept clean.  
5.6. Adequate supply of running 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.  
5.7. The equipment shall be cleaned, sanitised and/or disinfected using an appropriate food grade agent or 
with hot water at a temperature above 82 ºC.  
 
 
6. Safety  Requirements  
 
 
Microbiological limits  
Bacon  shall not contain any pathogenic organisms and shall comply with microbiological limits given in Table 1. 
 
Table 1 — Microbiological limits for Bacon  
 
SL No.  Type of organisms  Max Test method  
I.  E.coli*  102 KS ISO 16649 -2 
II.  E. coli  0157:H7  Absent  KS ISO 16649 -2 
III.  Salmonella spp   Absent per 25g  KS ISO 6579  
IV.  Listeria monocytogenes  Absent per 25g  KS ISO 11290 -1 
V.  Coagulase  positive  Staphylococcus  
aureus*  ≤20cfu/g  KS ISO 6888 -1 
VI.  Moulds  cfu/g  102 KS ISO 21527 -2 
VII.  Clostridium  Perfringens   absent  Ks ISO 7937  
*For ready to eat bacon , it shall be absent.  
 
7. Meat Identification  
 
The identification/isolation of meat used in bacon  shall be done according to the Polymerase Chain 
Reaction test as per KS 2763 or any other validated test method  
 
8. Veterinary drugs residues  
 Bacon 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.  DKS 2306:  2018  DKS 2306:  2018  
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9. Limits for heavy metal contaminants  
 
Bacon  shall not contain heavy metal contaminants in excess of the limits given in Table 2. 
 
Table 2 — Limits for heavy metal contaminants in Bacon  
 
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  0.05 AOAC 986.15, 999.11,973.34 EN 
14082,18083,14084  
IV.  Mercury  0.03*  AOAC 971.21  
 
 
 
10. Packaging  and labelling   
 
9.1. Packaging 
 
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 rigo rs of handling and transportation and shall not be exposed 
to direct sun or rain.  
 
9.2. 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. Desc ription /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 metric units  
6. Declaration as “raw” product , or ready to eat  
7. Date of manufacture  
8. Expiry date 
9. Batch number  
10. Instructions for use (must inform the end -user to cook the product for e recommended period of time 
before consumption)  
11. Storage conditions and temperature of storage  
12. Country of origin or “ Made in Kenya ” for locally manufactured products.  
 
 
10. 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 reference method .