KENYA STANDARD       DKS 2366: 2017  
ICS 67.140.20  
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Coffee industry — Code of practice  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
© KEBS 2017         Second  Edition 2017 DKS 2366: 201 7 
 
© KEBS 2017  — All rights reserved  ii TECHNICAL COMMITTEE REPRESENTATION  
 
The following organizations were represented on the Technical Committee:  
 
AFA- Coffee Directorate  
Kenya Industrial Research and Development Institute (KIRDI)  
KALRO - Coffee Research Institute  
University of Nairobi  
Dedan Kimathi University of Technology   
Consumer Information Network  
Government Chemist 's Department  
Institute of Packaging of Kenya  
Kenya  Institute of Food Science and Technology  
C. Dorman Ltd.  
Green Flag Consultants  
Kenya Plant Health Inspectorate Service  
Nestle Kenya Ltd.  
Kenya Bureau of Standards — Secretariat  
 
 
 
 
 
REVISION OF KENYA STANDARDS  
 
In order to keep abreast of progress in indu stry, 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, 2017 
  
Copyright. Users are reminded tha t 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 Bure au 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 . 
 
 
 
 KENYA STANDARD        DKS 2366: 2017  
ICS 67.140.20  
© KEBS 2017 — All rights reserved           iii  
 
 
 
 
 
 
 
 
 
 
 
 
 
Coffee industry — Code of practice  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
KENYA BUREAU OF STANDARDS (KEBS)  
 
Head Office:  P.O. Box 54974, Nairobi -00200, Tel.: (+254 020) 605490, 602350, Fax: (+254 020) 604031  
E-Mail: info@kebs.org,  Web:http://www.kebs.org  
 
Coast Region     Lake Region          Rift Valley Region  
P.O. Box 99376, Mombasa -80100   P.O. Box 2949, Kisumu -40100        P.O. Box 2138, Nakuru -2012 0 
Tel.: (+254 041) 229563, 230939/40                Tel.: (+254 057) 23549, 22396        Tel.: (+254 051) 210553, 210555  
Fax: (+254 041) 229448    Fax: (+254 057) 21814  
 
 
 DKS 2366: 201 7 
 
© KEBS 2017  — All rights reserved  iv Foreword  
 
This Kenya standard has been developed by the Technica l Committee on Coffee under the guidance of the 
Standards Projects Committee and is in accordance with the procedures of the Kenya Bureau of Standards.  
 
This code of practice is aimed at providing guidance to all stakeholders in the value chain to conduct all 
activities in a manner that ensures food safety and quality; personnel safety; environmental protection and 
sustainability. It also intends to enhance compliance with statutory and regulatory requirements in Kenya.  .  
 
Kenyan Coffee has its uniqueness in the world market and the desire to maintain the positive attribute of the  
product is  one of the drivers towards development of this standard.  
 
   
This second edition provides updates on existing national legislations and also covers requirements for 
maximum residue limits for pesticides.  
  
In the development of this Code of Practice, reference was made to the following documents:  
 
CAC/RCP 1: 1969, General principles of food hygiene    
  
KS CAC/RCP 69:2009: Code of practice for prevention and reduction of ochratoxin in coffee  
 
CODEX Online Commodity details for coffee.  
 
ITC (2012). Coffee: An Exporter’s Guide. ITC product and market development UNCTAD/WTO, 
Geneva, Switzerland  
 
Coffee Production Recommendations handbook by Coffee Research Institute  
 
 
Acknowledgement is hereby made for the assistance derived from these sources.  
 
 
 
 
 
 
 
  
KENYA STANDARD          DKS 2366: 2017  
 
 
© KEBS 2017 — All rights reserved           1  
 
Coffee industry — code of practice  
 
 
 
1 Scope  
 
This code of practice p rovides guidelines for ensuring food safety and quality; worker health, safety and 
welfare; environ mental protection and sustainability by stakeholders along t he coffee value chain in Kenya.    
 
 
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   
 
KS EAS 39 , Hygiene in the food and drink manufacturing industry - Code of practice   
  
KS ISO 22000, Food safety management systems — Require ments for any organization in the food chain  
  
KS ISO 22005, Traceability in the feed and food chain — General principles and basic requirements for 
system design and implementation  
  
KS 22006, Quality management systems — Guidelines for the application of ISO 9001:20 15 to crop 
production  
 
KS CAC RCP 69 , Code of practice for prevention and reduction of Ochratoxin A in coffee  
 
KS EAS 38 Labelling of pre -packaged foods   
  
KS EAS 804 Claims  — General requirements   
 
KS 2221, Coffee packaging -specification  
  
KS ISO 4072, Green coffee in bags — Sampling   
 
KS ISO 8455, Green coffee Guidelines for storage and transport  
 
KS ISO 4149, Green coffee  — Olfactory and visual examination and determination of foreign matter and 
defects  
 
KS EAS 12, Portable water — Specif ication   
 
3 Definitions  
 
For the purposes of this code, the definitions given in KS 173 and the following shall apply:  
 
3.1 
processor  
 
an entity engaged in the business of coffee as a pulper (primary), miller (secondary), roaster, blender or 
packer (terti ary) 
 
3.2 
coffee auction  
a system under which coffee is offered for sale at the Nairobi Coffee Exchange   DKS 2366: 2017  
© KEBS 2017  — All rights reserved  2  
3.3 
hazard analysis critical control point  (HACCP ) 
food safety and quality management system which emphasizes raw material and process control in the 
manufacturing environment.  
 
3.4 
critical control point (CCP)  
a step or operation at which control can be applied and is essential to prevent, eliminate or reduce a food 
safety hazard to acceptable levels   
 
3.5 
hazard  
a potential to cause harm  
 
3.6 
risk 
the probability of the hazard occurring  
 
3.7 
calibration  
a process of measuring and adjusting the performance of an equipment so as to achieve predetermined 
accuracy  
 
3.8 
contamination  
the presence of undesirable substance in a known product  
 
3.9 
rate of appli cation  
the amount of chemical recommended to be used on a given unit area  
 
3.10 
pre-harvest intervals  
the period of time that shall elapse between pesticide application and the harvesting of a crop  
 
3.11 
personal protective equipment (ppe)  
equipment selec ted or designed to protect the user against exposure to hazards for job related occupational 
safety and health purposes  
 
3.12 
a worker  
a person aged 18 years and above who is engaged to provide services in the coffee industry  
 
3.13 
traceability  
the ability  to track a coffee product in the supply chain from any given point  
 
3.14 
transporter  
an entity engaged in the conveyance of coffee products within Kenya  
 
3.15 
miller  
an entity who performs the functions of mechanical hulling or de -husking of parchment/Mb uni,  and grading 
and packaging of  green coffee  
 
3.16 
warehouse  
building or premises used for storage of processed green coffee  
 
3.17 DKS 2366: 2017  
 
© KEBS 2017 — All rights reserved           3 liquorer  
a competent person engaged in organoleptic assessment of processed coffee quality  
 
4  General requirements  
  
4.1 Coffee value chain   
 
Stakeholders within the coffee value chain shall undertake production, processing,  storage,  distribution and 
trading of coffee in a manner that ensures  food safety and quality; worker health, safety and welfare; 
environmental prot ection and sustainability.  
 
Adequate measures should be taken, as appropriate throughout the value chain in accordance with relevant 
Kenya standards but not limited to KS EAS 39, KS ISO 22006 and KS ISO 22000, KS ISO 22005  to achieve 
the following:    
  
a)  Food safety by identifying practices, control measures and monitoring hazards associated with the 
product at each step.  
 
b)  Food quality by identifying factors that compromise coffee quality and implement measures to ensure 
conformity to product specif ications.   
 
c)  Environmental protection and sustainability by adopting sustainable environmenta l practices; and    
 
d)  Worker health, safety and welfare by adhering to relevant legislations  
 
 4.2  Documentation requirements   
  
Stakeholders within the c offee value chain should establish, approve, implement and maintain necessary 
documents to demonstrate  effective control of processes within the value chain, that have potential to 
negatively affect food safety;  environmental protection a nd  workers welf are and health .  
 
Documentation may include but not limited to the following:  
  
a) Policies and manuals for coffee quality and food safety, environmental protection, and worker 
welfare and health,   
b) b)Risk assessment records  
c) Records of personnel training  
d) Records of working hours   
e) Records of coffee  farms  
f) d) Records of  analysis -soil, water,  products.   
g) e) Records of prequalification of suppliers of materials, services  and transport  
h) f) Records of stocked and applied fertilizer and crop protection products   
i) g) Programs and records  for pests and disease incidences and control  
j) h) Records of pesticide residue monitoring   
k) Personnel hygiene policy   
l) Food handlers health certificates   
m) Procedures for handling harvested coffee   
n) Record s for coffee quality  
o) Records o f production, processing and distribution    DKS 2366: 2017  
© KEBS 2017  — All rights reserved  4 p) Procedures and programs for cleaning  and disinfection   
q) Records of heavy metals  monitoring  
r) Procedure for management of nonconforming products, and    
s) Procedure for traceability, withdrawal and recall  
t) Records of contracts, services  providers  and suppliers  
 
4.3 Transport  
 
All modes of transport used for transfer of coffee throughout the value chain should  be maintained in a 
manner that ensure product quality and safety; packa ge integrity and worker safety of  the coffee  in transit.  
  
4.4 Competence  
 
A system should be established and maintained to ensure that personnel at each stage of the value chain 
are equipped with appropriate training, knowledge and skills that ensure s afe handling of coffee , protection of 
environment and workers’ health.  
  
4.5  Security   
  
Measures shall be established and i mplemented to secure coffee  along  the value chain.  
 
5  Coffee  production  
Agronomic practi ces should comply with Good Agricultural Practices (GAP)  and recommendations in  coffee  
production/grower handbooks,  manuals, Crops Act, coffee regulations and ensure sustainability of plant 
health, protection of the environment  and workers’ safety.  
5.1 Nursery Establishment and management  
  
a) The nursery site should have  adequate water supp ly, sheltered fr om wind, exposed  to the sun  and 
well drained media ; 
 
b) Where plant m aterials used for construction of nursery shades should conform  to legislations on 
protection of plant species   
 
c) Fertilizer use should be in accordance with coffee productio n  recommendation, handbooks or 
grower manual s  
 
d) Non-biodegradable materials and other waste generated in the nursery should be disposed of f in 
accordance with Environmental Management and Coordination Act (EMCA),  
   
e) Planting material used should be approv ed in accordance with the Seed and Plant Varieties Act, 
Biosafety Act and other relevant legislations  
    
f) Use of agrochemicals for pest and disease control should be limited to those approved for use in the 
coffee industry and in accordance with applicable  legislations on chemical use  
  
g) Sites excavated for nursery soils should be rehabilitated  
 
5.2 Farm establishment  
a) Coffee should be grown in r ecommended agro -ecological zones .  
b) In case of forested land, and land use change,  an environmental impact assessment (EIA) license 
from National Environment Management Authority should be obtained.  
c) Land preparation  techniques (time, methods and technology) that minimize soil erosion and 
compaction, and safeguard the environment should be applied.   DKS 2366: 2017  
 
© KEBS 2017 — All rights reserved           5 d) Field planting should b e in accordance with coffee production  recommendation, handbooks or 
grower manuals  
e) Where necessary, soil PH correction should be based on soil analysis r eports to effect rehabilitation  
f) Use of agrochemicals for soil treatment and weed control should be li mited to those approved for 
use in the coffee industry and in accordance with applicable legislations on chemical use  
5.3 Crop Husbandry  
a) Use of agrochemicals for soil treatment and weed control should be limited to those approved for 
use in the coffee industr y and in accordance with applicable legislations on chemical use  
b) Pruning should be done in accordance with approved coffee production/grower handbooks and 
manuals and left in the field for sustainable soil fertility.  
c) Fertilizers should be used in a manner  that promotes plant health while ensuring food safety and 
environmental protection ; 
i) Fertilizer used should not contain potentially harmful substances and should comply with 
relevant Kenya Standards;   
ii) Application  of fertilisers should  be as recommended by  a competent authority.  
iii) Machines used for application of fertilisers should be regularly maintained, calibrated and  
records  maintained;  
iv) Records of fertilizer application indicating location, date of application, type and quantity of 
fertilizer applied sh ould be established and maintained;  
v) The fertilizer should be stored in a designated location  and records maintained . 
d) Well decomposed m anure should be used in production of coffee and managed in a manner that 
ensure s food and environmental safety in accord ance with coffee production  recommendation, 
handbooks or grower manuals . 
e) Quality and abstraction of w ater used for i rrigation should be  in accordance with the Water Act (Cap. 
No.8 of 2002 of the Laws of Kenya) , EMCA, 1999 and analysis reports maintained . 
f) Approved Crop Protection P roducts should be a pplied in a manner that protects the worker and the 
environment in accordance with Pest Control Products Act, Cap. 346, EMCA Regulations 1999, 
Water Act Cap No.8 of 2002 and the Agriculture A ct, Cap. 318 of the Laws of Kenya;  
i) The choice of crop protection products, thei r storage and application, should  be appropriate 
and in accordance to the instructions on the label;  
ii) Where technically feasible, recognized I ntegrated Pest Management(IPM)  techniques 
should be app lied; 
iii) An up to date and complete list of all the crop protection products used and/or stored on the 
farm s hould  be maintained;  
iv) The choice of Personal Protective Equipment (PPE) and handling of the product should be 
as per manufacturer’s recommendations in the material safety data sheet.  
v) Records of crop protection products  applied  should be maintained including: field 
identification (number or code, location), application date, product trade name (brand), name 
of the operator/supervisor, application machine ry (e.g. knapsack) and name of pest or 
diseases controlled;  
vi) Application and measuring equipment should be wel l maintained and  calibrated regularly to 
ensure accuracy of appli cation rates and proper records  maintained;  
vii) All crop protection products should be  transported in a safe manner with attention to 
minimizing possible danger to people, food products and the environment;   DKS 2366: 2017  
© KEBS 2017  — All rights reserved  6 viii) When an original package is broken or damaged, and the product is transferred to another 
package, the new package should contain key i nformation of the original label;  
ix) Storage facilities should be appropriately  designed with safety features,  product inventory 
and manufacturer’s safety information maintained;  
x) The disposal of the surplus application mixes and wash downs should be carried o ut in a 
manner that ensures safety of  the worker and the environment.  
xi) Empty containers of crop protection products should thoroughly re used and only  re-used  for 
aesthetic use . Such containers should be safely stored and later disposed in accord ance 
with E MCA (waste management) Regulations 2006  
xii) Obsolete crop protection products should be label led, stored and handled in a manner that 
prevents contamination of coffee  and environmental pollution  awaiting disposal.  
xiii) Personnel involved in application of crop prot ection products sho uld be trained in safe 
handling, maintenance  and storage of application  equipment and  records  maintained  
xiv) Equipment used for crop protection product should be calibrated  regularly and records  
maintained.  
 
5.4  Harvesting  
 
5.4.1  Measures should be taken to ensure that harvesting and sorting of coffee cherries is undertaken in a 
hygienic manner to prevent  contamination and quality deterioration of the coffee.   
 
a) Farmers  should be sen sitized on  handling of berries , equipment , containers and  use of personal 
protection  equipment ; 
b) Where  used,  harvesting machines should be maintained in good hygienic condition and the 
lubricants used should be of food grade quality;  
Contact of berries with the soil should be avoided   
c) Containers  used during  harvesting and sorting should be of food grade materials, clean and free 
from odours  
d) Coffee cherries should be stored under shade and delivered to the pulping station on the same day 
of harvesting.  
e) Transport  equipment a nd containers should be  clean and free f rom odour and contaminant  
 
5.4.2  Records for harvested cherries  and transportation should be maintained  
 
6 Processing  
  
To ensure that coffee products are wholesome, safe for human consumption and the worker is protected 
from occupational hazards, coffee  processing location, premises and steps should conform to Good 
Manufacturing Practices (GMP) in accordance with KS EAS 39, and other relevant legislations, but not 
limited to Public Health; and Occupational Safety and Health.  
  
6.1  Location, design and layout  
 
Coffee processing premises should be located, designed, and constructed to facilitate necessary hygienic 
practices and effectively control food hazards and protect the environmental. The location, design and layout 
ensure that:  
  
6.1.1   Sources o f contamination, pollution, and threats to food safety are identified and appropriately 
controlled.  
 
6.1.2   Adequate maintenance, cleaning, disinfection and monitoring of transport vehicles, equipment, DKS 2366: 2017  
 
© KEBS 2017 — All rights reserved           7 surfaces, ceilings and overhead structures is achieve d  
 
6.1.3   Materials in contact with coffee are of food grade quality, appropriately, designed; and easy to 
maintain and clean  
  
6.1.4   Wet and dry operations are adequately separated to reduce microbiological contamination  
  
6.1.5   Workers safety is ass ured and maintained by use of appropriate controls.  
 
6.1.6   Waste is managed effectively to prevent recontamination of food, pest access and infestation   
 
 6.2  Hygiene Facilities   
  
Coffee processing premises should have appropriate internal design, eq uipment layout and location that 
ensure maintenance of good hygiene throughout the plant and prevention of cross contamination and the 
following should be provided:   
  
6.2.1   Washrooms, changing rooms, and hand -washing facilities supplied with water, disi nfectants, liquid 
soap, sanitizer, disposable towels and/or hot air hand driers, as appropriate   
  
6.2.2   Potable water conforming to Kenya standards for Potable water KS EAS 12  
  
6.2.3   Adequate lighting and ―Glass policy    
 
6.2.4   Clean compressed air for dry cleaning   
 
6.2.5   Food grade quality lubricants,   
  
6.2.6   Appropriate storage facilities for packaging materials, finished products (unpackaged and packaged), 
lubricants, fumigants, etc.   
 
6.2.7   Stairs in close proximity to production lines sh ould be appropriately designed and maintained.  
 
6.2.8   Facilities for appropriate waste disposal  
 
6.3  Maintenance and Sanitation   
  
Maintenance and sanitation procedures programmes should be established to cover all areas of the 
manufacturing premises and ensure:  
  
a)  Efficient operation programmes are in place for all plant machinery and equipment  
  
b)  Effective cleaning and disinfection programs for all facilities and equipment are undertaken  
 
c)  Use of approved solvents, oils, lubricants, deter gents and disinfectants   
 
d)  Monitoring is done to establish effectiveness of maintenance, cleaning and sanitation done   
 
6.4  Personal hygiene  
  
A personal hygiene policy should be established and implemented to ensure that coffee is not contaminated 
by food handlers   
  
a)  Written instructions for acceptable personal hygiene should be visibly displayed at appropriate areas 
and enforced.  
 
 b)  Visitors to manufacturing and storage areas should be sensitised on hygiene practices and wear 
protective clo thing as appropriate.  
 
 c)  A documented and effective training program will be in place to ensure that employees, contractors 
and sub -contractors are competent in assigned duties, and are conversant with hygiene, accidents,  DKS 2366: 2017  
© KEBS 2017  — All rights reserved  8 and emergency procedures and a ny other issue critical to food safety.  
 
6.5  Process Control  
 
a) All process steps should be designed, implemented, monitored, measured, documented and 
reviewed for effectiveness of controls and compliance with critical limits for contaminants in 
accordance  with Kenya standards and (Coffee Production Recommendations) for various coffee 
products. Weighing machines shall be calibrated and standardized by competent authority and 
verified regularly by authorized agency (Weights and Measures Department), in the a bsence of 
which volumetric measurements will be adopted.  
 
b) Calibration records for the weighing scales shall be maintained.  The weighing equipment shall be in 
compliance with the Weights and Measures Act, Cap. 513 of the Laws of Kenya.  
 
c) The weighing equipme nt shall be in compliance with the Weights and Measures Act, Cap. 513 of 
the Laws of Kenya.  
The following processes are recognized  
 
6.5.1  Primary processing  
6.5.1.1 Sorting   
a) There shall be a documented procedure detailing handling of produce from harvesting to r eceipt at 
the factory. Sorting area surfaces should be easy to clean, not slippery, adequate drainage and 
lighting.  
i. Sorting should be done to effectively remove foreign and extraneous matter, cherries that are 
under -ripe, overripe, and diseased  
ii. Sorted cof fee cherries should be processed separately.  
6.5.1.2  Weighing  
The aim of this process is to document the quantities of cherry delivered for traceability.  
 
a) During weighing measures should be put in place to ensure that the cherry is protected from 
contami nation and quality deterioration.  
 
b) The accepted coffee cherries be weighed and records maintained.  
 
6.5.1.3  Pulping  
 
a) Only clean water  complying with water act should be used for pulping   
 
b) Proper adjustment to suit cherry sizes and servicing of the pulpin g machine should be ensured   
prevent physical damage.  
 
c) Coffee should be pulped the same day harvested and received.  
 
d) Re-circulated water should be disposed after the day’s pulping  
 
e) Pulping machines to be eco -friendly in terms of water and power   
 
f) Measure s should be put in place to ensure that different grades of patchment are separated.  
 
6.5.1.4  Mucilage removal  
 
a) Fermentation  
 
i)  Fermentation will be as per Coffee Production Recommendations (CPR) handbooks and grower 
manuals.  
ii) Measures should  be taken to avo id over -fermentation.  DKS 2366: 2017  
 
© KEBS 2017 — All rights reserved           9  
iii) Fermentation tanks should be roofed.  
 
iv) Fermentation tanks should be painted with recommended food grade paints.  
 
v) The fermentation tank walls and floors shall not be cracked and shall be waterproof.  
 
b) Mechanical removal  
c)  
i) Measures should  be taken to ensure that the De mucilager is in serviceable condition to avoid 
mechanical damage of the parchment.  
ii) Procedures on cleaning the machine should be established and records maintained.  
 
6.5.1. 5 Washing and grading  
 
a) Water used for washing and gra ding should be clear, clean and  free from taints, odours (EAS 12).  
 
b) Water used should be analysed for compliance to (KS EAS 12 ) and records maintained.  
 
c) Washing and grading channels should be smooth and clean.  
 
d) Grading should be done in a manner that ens ures separation of parchment according to density.  
 
e) Washing tools should be made of appropriate material, clean and maintained in serviceable 
condition.  
 
f) Where soaking is undertaken it should be done in a manner that does not compromise quality.  
 
g) Conveyanc e of parchment should be done in a manner that prevents physical damage of the 
parchment.  
 
6.5.1. 6 Drying  
 
a) Parchment should be dried in a manner that promotes efficient aeration, uniformity in drying and 
prevent development of Ochratoxin A as per but not limited to KS  CAC RCP 69, Coffee Production 
Recommendations  (CPR).  
 
b)  The drying tables should be about 1m from the ground according to recommendation as per Coffee 
Production Recommendations(CPR)  
 
c) Moisture content of the parchment should be monitored usin g a calibrated moisture meter  so as to 
achieve a moisture content of 10 -11 %.  
 
d) Cherry drying  (Mbuni) should be dried to a moisture content of 12%.  
 
e) During drying measures should be put in place to prevent rewetting of the parchment.  
 
f) Conditioning bins sh ould be roofed and well aerated.  
 
g) Drying tables and conditioning bins should be labelled to facilitate traceability and records 
maintained.  
 
h) Measures should be taken to ensure hygienic handling and storage of dried coffee.  
 
6.5.1. 7 Bagging  
 
Dried coffee sh ould be bagged in food grade material  that secures the product safety and integrity in 
accordance to KS 2221.   DKS 2366: 2017  
© KEBS 2017  — All rights reserved  10  
Dried coffee bags should be labelled to show the following information:  
 
a) Code,  
 
b) Type of coffee  
 
c) Farm/Factory name.  
 
6.5.1.8  Storage of dried co ffee 
 
Dried coffee should be stored in facilities  that maintain the safety and quality of the product.  
 
6.5.1.9  Transportation to mill  
 
a) Vehicles for transporting dried coffee should be clean, dry, free from odors.  
 
b) Measures should be put in place to preve nt rewetting and contamination  
 
c) Inspection procedures to be put in place to assess  suitability of the vessel for transportation and a 
checklist maintained.  
 
d) Dry coffee  consignment should be accompanied by the relevant documents to facilitate ownership 
and traceability including but not limited to:  
 
i) Booking slip  
 
ii) Growers’ delivery note  
 
iii) Movement permit  
 
NOTE  The above documents should be serialized  
  
6.5.2  Secondary processing  
 
6.5.2.1  Receipt of coffee at the dry mill  
 
Measures should be put in place t o assess the suitability and traceability of dry Coffee delivered for milling  
 
a) Coffee received should be weighed determine quantity,and facilitate issuance of identification 
document for the consignment  
 
b) Coffee should be sampled in accordance with KS ISO 6666 to determine moisture content, milling 
loss and quality.  
 
c) An outturn number should be generated for every consignment, showing the production week, mill 
identity, consignment among others as per The Crops Act.  
 
d) On delivery, the farmer should receive a  pre- milling quality report showing the, moisture content, 
milling loss, quality and a Weight ticket.  
 
e) Measure should put in place to ensure that weighing equipment are calibrated and records 
maintained.  
 
6.5.2.2 Bulking  
 
Measures should be put in place t o ensure uniformity of grades through bulking to achieve a millable lot.  
  
6.5.2.3 Hulling and polishing  
 
Measures should be put in place to ensure the following;  
 
a) Hulling is completely done .  DKS 2366: 2017  
 
© KEBS 2017 — All rights reserved           11  
b) When polishing, not more than 50 % of the silver skin is retai ned. 
 
c) The milling loss should be ± 2 % of the pre -milling for the heavy coffee.  
 
d)  The milling loss for lights, M’buni (Buni) and estate -cured coffee should be ± 5 %.   
 
6.5.2.4 Green bean grading and sorting  
 
Coffee grading and  sorting shall be done as pre scribed in KS 593, Green coffee bean — Specification  
 
6.5.2.5 Sampling for trade  
 
Sampling should be done as per Nairobi Coffee Exchange (NCE) trading rules or contractual agreements.  
 
6.5.2. 6  Bagging  
 
To ensure that product quality and safety is maintai ned and traceability achieved during storage and 
dispatch, the following should be observed;  
 
a) Bags used shall be in accordance to per KS 2221 — Coffee Packaging specification.  
 
b) Bags shall be tagged and one similar label shall be put inside the bag.  Details  of the label shall 
indicate; growers code, grade, season, outturn number and storage instructions and in compliance 
with KS 593, Green coffee bean — Specification  
  
6.5.2. 6 Milling documentation ### 
 
in addition to document required for transportation to t he mill the milling statement should be maintained  
 
6.5.2. 7 Transport  
 
Measures should be established, implemented, monitored and documented to ensure that transportation 
maintains quality and integrity of the coffee  in compliance with KS ISO 8455  
 
a) Transp orters should be prequalified based on their ability to provide services in a manner that does 
not compromise product quality and package integrity  
 
b) Vehicles should be checked prior to loading, and during unloading to verify that the quality and safety 
of the material or product is maintained.  
 
6.5.2.8  Warehouses (  
 
Green coffee should be stored in facilities that maintain the safety, quality of the product in compliance with 
KS ISO 8455 and ensure traceability.  The following documents but not limited to should be maintained;  
 
a) Movement permit  
 
b) Delivery note  
 
c) Outturn Reconciliation / Weight -note 
 
d) Goods Received Note (GRN) from warehouse,  
 
e) weighbridge tickets  
 
f) Internal storage records  
 
g) Warrants  
 
  
  DKS 2366: 2017  
© KEBS 2017  — All rights reserved  12 6.5.2.9  Blending   
  
Measures should be put in place to en sure that  blending is done in a manner that prevents contamination 
and maintains product safety and integrity.  Hence;  
 
a) Blending areas should have appropriate lighting, clean, free from dust and prevent absorption of 
moisture   
b) Procedures should be establis hed to identify and control potential sources of contamination.  
 
c) Personnel should have appropriate protective equipment and avoid direct contact with the coffeeAll 
materials in contact with the coffee should be clean, dry and food grade  
6.5.2.10   Roastin g and grinding  
 
a) All roasting factories shall be operated as per the Crop act 2013, Coffee General Rules, Occupational 
Safety and Health Act, Fire Protection Act, Public Health Act Cap 242, Food Drug and Chemical 
Substances Cap 254, KS 1500: Code of Practic e in the food and drink manufacturing industry KS EAS… 
and EMCA (1999).   
 
b) The raw material used shall conform to KS 593, Green coffee beans — Specification while the end 
product shall conform to KS 1052, Roast and ground coffee — Specification.  
  
c) Coffee sp illing onto the floor should be avoided, and any spillages should be rejected, disposed of 
appropriately and records maintained.  
 
6.5.2.11  Packaging and dispatch   
 
Measures should be established to ensure that coffee products packaging and dispatch opera tions maintains 
quality, integrity and traceability.  Hence  
 
a)  Procedures should be established to ensure that only food grade packaging materials are used and 
appropriately labelled.  
b)  Coffee packages should be kept on pallets away from the walls.    
  
c)  Pallets used should be constructed and treated in a manner that preserves coffee quality and 
integrity of packages.   
  
d) Hygienic and mechanical conditions of dispatch vehicles and integrity of packages should be confirmed 
before dispatch and recor ds maintained.   
 
6.6  Product control    
 
 The finished product should be stored, packaged, dispatched and transported in a manner that maintains its 
quality , safety  and complies with relevant Kenya Standards and customer contractual agreements; and 
should  be traceable to the market.  
  
a) Contractual agreements for supplies should be honoured by both parties   
 
b) Consumer packages should be designed in compliance with KS 2221, Coffee Packaging 
specification  804  
 
c) Containers and packages should be designed in a manner that minimise damage, prevent 
contamination.  
 
d) Where recycled materials are used, they should not be in direct contact with the product.   
 
e) Where required, pallets for product packaging should not compromise product safety and quality  
 
f) A dispatch pr ocedure and criteria should be established to ensure that only clean vehicles capable of DKS 2366: 2017  
 
© KEBS 2017 — All rights reserved           13 preserving safety and quality of the product are used  
 
g) Coffee transportation containers should be dry, clean, and free from holes, odours, leak proof and 
designated o nly for coffee transport at a time.  
 
h) Transport personnel and drivers should be sensitized and aware of food safety requirements, and 
appropriate vehicle and security conditions for transporting finished products   
 
i) The producer/exporter should establish a documented system to ensure that every unit or batch of 
the products is traceable    
 
j) A procedure should be established to ensure that coffee samples are representative of the offered 
lot and that non -conforming products are disposed of appropriately.  
 
k) Monitoring should be undertaken to identify processing points and products that are out of 
specification; identify non -conforming products as appropriate for isolation, rework, release and /or 
disposal, and records of actions taken maintained.  
 
l) Cleaning and disinfection should be done in a manner that will safeguard the package integrity and 
product quality.   
 
7  Coffee trade practices  
 
7.1 Buying and selling  
 
Coffee  buying and selling should be carried out in accordance with relevant Coffee  industry rules, national 
legislations and Kenya Standards. Ensure that:  
 
a) Coffee  samples should be prepared , labelled  and handled in a manner that is representative of the 
lot, preserves  traceability and product integrity  in accordance with  but not limited to  KS ISO 4072  , 
KS ISO 22005, and the Kenya coffee trading rules  
 
b) Organoleptic tasting should done in accordance with KS ISO 4149 to ascertain quality and value of 
Coffee  by relevant parties;  
 
c) Coffee  intended for auction should be catalogued and offered for sale in accor dance with relevant 
legislations  and coffee trading and auction rules . 
 
d) Auction coffees, d irect sales, and exports  should be executed in accordance with contractual 
agreements , Crops Act, and Coffee trade rules ; 
 
e) Imported and transit Coffee s should be reg istered and monitored for comply with coffee regulations 
and Kenya standards for green coffee beans, roasted and ground  coffee  
 
7.2 Warehouse operations  
 
In addition to the requirements in Clause 6, warehouses, blending, packaging, and dispatch should be don e 
in a manner that facilitates identification, and implementation of control measures that ensure acceptable 
food quality, safety and traceability; health conditions of personnel; and integrity of packaging materials, 
machines and premises.  
 
7.2.1  Warehouses   
 
Warehouses in which Coffee  is stored and  handled should have adequate space to ease movement of 
equipment and goods without damaging packages and prevent product contamination. Ensure the following:  
 
a) A prequalification and traceability system should be esta blished and monitored to ensure all 
materials and equipment received or operating within and around the warehouse are of approved 
quality and are traceable to the supplier;   DKS 2366: 2017  
© KEBS 2017  — All rights reserved  14  
b) Specific covered areas should be designated for loading and offloading vehicles to  prevent packages 
from wetness and potential contamination;  
 
c) Clean and hygienic environmental conditions should be maintained to preserve Coffee  quality during 
receiving, loading, storage and inter -warehouse transportation;  
 
d) Criteria should be established to verify product quality for acceptance in the warehouse;  
 
e) Effective measures should be established to control temperatures, humidity and other environmental 
conditions in the warehouse to prevent damages to packages, absorption  of taints,  moisture, and 
accumulation of dust  and in accordance to KS ISO 8455  
 
f) Vehicles, conveyances and containers should be of good state of repair and cleanliness;  
 
g) Gasoline - or diesel -powered fork -lift trucks should not be used within storage areas for food 
ingredients or pro ducts;  
 
h) Fumes from vehicles should be prevented from entering the warehouses;  
 
i) Where wooden pallets  are used, they should be treated to destroy pests using approved methods 
and chemicals;  
 
j) Access to warehouses should be controlled to allow only authorise d staff and visitors.  
 
7.2.2  Blending  
 
Blending should be done in a manner that prevents contamination and maintains product safety and integrity 
by ensuring that:  
 
a) Blending areas have appropriate lighting , clean , free from dust  and prevent  absorption  moisture;  
 
b) Procedures should be established to identify and control potential sources of contamination;  
 
c) Where necessary, measures should be implemented to eliminate and prevent foreign matter 
contamination;  
 
d) Measures should be established to prevent personnel havi ng direct contact with Coffee ; 
 
e) Personnel should have appropriate protective clothing;  
 
f) All materials in contact with food should be clean, dry and food grade;  
 
g) Measures should be taken to control Coffee  spilling onto the floor, and any spillages should be  
rejected, disposed of appropriately and records maintained.  
 
7.2.3  Packaging and dispatch  
 
Measures should be established to ensure Coffee  product packaging and dispatch operations maintains 
quality, integrity and traceability by ensuring that:  
 
a) Procedures sho uld be established to ensure only food grade packaging materials are used and 
appropriately labelled to ensure traceability;  
 
b) Coffee  packages should be kept away from the floor on pallets (no contact with floor);  
 
c) Pallets used should be constructed and tre ated in a manner that preserves Coffee  quality and 
integrity of packages;  
 
d) Hygienic and mechanical conditions of dispatch vehicles and integrity of packages should be 
confirmed before dispatch and records maintained.  
 DKS 2366: 2017  
 
© KEBS 2017 — All rights reserved           15 7.3 Transport  
 
Measures should be e stablished, implemented, monitored and documented to ensure transportation 
maintains the Coffee  quality and integrity.  
 
a) Transporters should be prequalified based on their ability to provide services in a manner that does 
not compromise product quality and package integrity;  
 
b) Prequalified transporters shall have systems in place to ensure accidental damages to the product 
on transit are appropriately addressed;  
 
c) Vehicles should be checked prior to loading, and during unloading to verify that the quality and safety 
of the material or product is maintained;  
 
d) Vehicles transporting finished products should be equipped with fire safety equipment;  
 
e) Containers should be dry, clean, and free from holes, odours, leak proof and designated only for 
Coffee  transport at a  time;  
 
f) Procedures should be established and implemented to ensure transport personnel have adequate 
knowledge on preservation of Coffee  quality and integrity. This may include but not limited  to: 
 
i) Potential impact of environmental conditions and weathe r on Coffee ; 
 
ii) Hygienic handling of Coffee ; 
 
iii) Criteria for acceptance of Coffee ; 
 
iv) Mechanical soundness of Coffee  transport vehicles;  
 
v) Security protocols.  
 
8 Shipping  
 
Coffee  exports and imports shall be done in accordance with Coffee regulat ions and in food grade 
containers. Ensure that:  
 
a) Designated containers are dry, odourless , and dust -free; 
 
b) Records of coffee export   shipments are  maintained but not limited to the following:  
 
i) Certificate of origin  
 
ii) Export approval certificate  
 
iii) Certific ate of inspection  
 
iv) Contracts  
 
v) Bill of lading  
 
vi) Phytosanitary Certificate  
 
c) Records of coffee import  shipments are  maintained but not limited to the following:  
 
i) Certificate of origin  
ii) Certificate of inspection  
iii) Customs declaration  
iv) Invoice   DKS 2366: 2017  
© KEBS 2017  — All rights reserved  16 v) Plant Import perm it  
 
9 Product tracking information  
 
Information on tracking of the product should be documented at the factory and should include, but not 
limited to the following:  
 
a) Truck/trailer registration number;  
 
b) Date and time of dispatch;  
 
c) Type of coffee ; 
 
d) Farm nam e; 
 
e) Name of manufacturing factory;  
 
f) Product invoice numbers;  
 
g) Growers d elivery note;  
 
h) Booking Slip ; and  
 
i) Movement permit .  
 
10 Traceability, withdrawal and recall  
 
A traceability, withdrawal and recall system should be established and maintained across the va lue chain to 
ensure the customer is informed correctly of the product origin and identity. Ensure that:  
 
a) A procedure should be established, implemented and maintained to facilitate traceability of products 
and recall of non -conforming products at any stage  of the value chain;   
 
b) The procedures should ensure identification of the product one step forward and one step backward;  
 
c) Products failing to meet required food safety standards should be identified, segregated, withdrawn 
from the value chain, recalled from the market, evaluated and disposed, as appropriate and records 
maintained.  
 
11 Labour and workers welfare  
 
All stakeholders within the value chain should comply with relevant legislations on labour and employment.  
 
12 Environmental management  
 
a) Sustainable environmental management should be maintained to conserve energy, soils, water 
resources, wild life and forests in accordance with the relevant environmental related legislations;  
 
b) Emissions from factories should be managed in a manner that minimizes envir onmental degradation; 
and 
 
c) Proper waste management systems should be established, monitored and maintained.  
  DKS 2366: 2017  
 
© KEBS 2017 — All rights reserved           17 Annex   A 
(normative)  
 
Marketing flow chart  
 
       Mill 
 
 
 
       
 
 
     
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Warehouse
 
 
 
  
Auction  
Dealer  
Exporter  
Local  
Roasting  
Domestic 
consumption  Direct sales  
Overseas buyer  
(Green bean)  
Export  
(Roasted)   DKS 2366: 2017  
© KEBS 2017  — All rights reserved  18 Annex B  
(informative)  
 
Roasting, grinding and packaging  
 
 
Procurement of coffee at NCE  
 
 
 
Transportation  
 
 
 
Reception (Document showing details of the coffee e.g. weight)  
 
 
Pre-cleaning (to remove stones labels extraneous)  
 
 
              Blending  
 
 
 
Roasting (an SOP for ro asting should be put in place)  
 
 
 
Cooling  
 
 
Degassing  
 
 
Grinding  
         online  
                  particle size analysis  
                       %moisture content  
          freshness  
 
Packaging  
 
 
 
 
 
 
 
 
 
 DKS 2366: 2017  
 
© KEBS 2017 — All rights reserved           19 Annex  C 
(normative)  
 
Wet coffee processi ng 
 
Flow diagram for wet coffee processing  
 
 
Harvesting  
 
Transportation  
 
 
Hand sorting  
 
 
Measuring  
 
 
                                                                                    Cherry 1  
Cherry grading  
Cherry 2  
 
Pulping  
 
 
Pre-grading  
 
 
Fermentation  
 
 
Washing /channel grading  
          P1 
          P2 
          P3/PL  
 
Soaking  
 
 
Drying/channel /Sorting  
 
 
Conditioning  
 
 
Bulking  
 
 
Storage  
Storage  
 
        Transport to mills                           Weighing                      Bulking  
         
             Milling  
  DKS 2366: 2017  
© KEBS 2017  — All rights reserved  20 Annex  D 
(informative)  
 
Code Checklist  
 
The checklist presented below consists of principles and criteria for assessing compliance with this code of 
practice for purposes of continual improvement and sustainability i n the coffee industry.  
 
The criteria awards have been graduated into 3 scores namely red, yellow and green depicting non 
conformity, partial conformity and desired conformity respectively. For purposes of summative evaluation, the 
following scores shall be  assigned:  
 
a) Red indicates that the current practice shall be discontinued (assigned a score of 0)  
 
b) Yellow indicates a practice that needs to be further improved within a transitional period (assigned a 
score of 1).  
 
c) Green reflects a desirable practice (ass igned a score of 2).  
 
The check list has 2 parts for assessment of the activities undertaken by the coffee establishments. 
Assessment of part 2 shall be undertaken only after demonstrating compliance with part 1.  
 
 
A) Part 1  
 
Mandatory requirements  
Is there any worst form of child labour?  
Is the stakeholder having a valid and current licence?  
Are documents, as required by the Regulations available?  
 
Is there cleanliness in general, without accumulations of any kinds of waste?  
 
The chain assures that durin g the production, processing, storage handling and transportation of coffee, 
proper moisture and hygiene management is in place.  
 
Pregnant and breastfeeding women and persons under 18 years do not handle or apply crop protection 
products.  
 
The stakehold er and the staff do not engage in the use of corporal punishment, psychological or physical 
oppression and coercion, verbal or physical abuse, sexual harassment or any other kind of intimidation at 
the workplace.  
 
 
 
 DKS 2366: 2017  
 
© KEBS 2017 — All rights reserved           21 B Part 2  
 
Principle  Green criteria  Yellow criteria  Red criteria  
Do workers and producers 
have the right to found, to 
belong to and to be 
represented by an 
independent organisation of 
their choice?  
 Resources, information 
and institutional 
structures are available 
to improve 
representation of  
workers and farmers 
by their organisation.  
 Right to found, belong 
to and to be 
represented by an 
independent 
organisation of free 
choice is accepted and 
easy access to it 
exists.  Organisations 
exist but are not 
accepted as valid  
 
Do workers have the rig ht to 
bargain collectively?  
 Collective bargaining 
results are applied to 
all workers.  
 Trade Unions and / or 
worker’s organisations 
can bargain 
collectively. Bargaining 
results are applied to 
some workers.  
 The right to and 
the outcomes of 
collective 
bargaining are 
ignored.  
 
Do workers have equal rights 
with respect to gender, 
maternity, religion, ethnicity, 
physical conditions and 
political views?  
 Positive action 
programmes to secure 
equal rights are 
implemented.  
 Awareness to secure 
equal rights is rai sed 
and concrete steps to 
develop positive action 
programmes are 
evident.  
 No positive action 
to either raise 
awareness of or 
secure equal 
rights is evident.  
 
Do children have the right to 
an education?  
 Children’s rights to play 
, innocence  and 
educatio n are 
implemented.  
 Deliberate efforts to 
remove children from 
work and get them into 
education are evident.  
 There are no 
measures to 
encourage the 
education of 
children.  
 
Permanent and contractually 
defined workers receive a 
labour contract.  
 All worker s receive 
written labour 
contracts. Contractual 
agreements are 
adhered to.  
 Informal but 
transparent contractual 
agreements are used 
and implemented.  
 Contractual 
agreements with 
workers are not 
implemented or 
adhered to.  
 
Working hours comply with 
nation al laws and or collective 
bargaining agreements and 
overtime work is 
remunerated.  
 Working hours comply 
with national laws 
and/or collective 
bargaining and 
overtime is fully 
remunerated.  
 Working hours comply 
with national laws and 
working hours are 
record ed individually.  
 Working hours do 
not comply with 
national laws  
and overtime is 
not remunerated.  
 
Does the employer assure 
proper occupational health 
and safety conditions for 
workers as per legislation?  
 A health and safety 
programme is fully 
implemen ted and a 
monitoring system is in 
place.  
 A health and safety 
programme exists, but 
monitoring and 
implementation are not 
fully evident.  
 No health and 
safety 
programme 
exists. Unhealthy 
and dangerous 
working 
conditions are 
evident.  
Farmers and workers wi thin 
the firm receive trainings to 
improve their skills and 
capacities.  
 All Farmers and 
workers within the 
chain are given access 
to relevant training and 
skill development in 
order to apply good 
agricultural and 
management practices.  
 Farmers and worker s 
within the chain have 
access to training in 
relevant technical 
skills.  
 Farmers and 
workers within 
the chain do not 
have access to 
any training to 
improve their 
skills.  
  DKS 2366: 2017  
© KEBS 2017  — All rights reserved  22 Principle  Green criteria  Yellow criteria  Red criteria  
Is there harassment at the 
work place?  
 Improvement of 
defined living 
conditions an d basic 
education for all 
Business Partners and 
workers are supported.  Improvement of 
defined living 
conditions and basic 
education for Business 
Partners and workers 
are partially supported.  Improvement of 
defined living 
conditions and 
basic education 
for Business 
Partners and 
workers are not 
supported.  
Conservation of biodiversity, 
including protected or 
endangered indigenous 
plants and animals is 
supported/  
 A program of 
conserving and 
enhancing wildlife and 
indigenous plants is 
developed and 
implemented  No exploitation of 
endangered and 
protected species and 
indigenous plants is 
practiced. A 
programme to protect 
and enhance 
biodiversity is being 
developed.  Exploitation of 
indigenous plants 
and animals  is 
partly practiced.  
Are natural water bodies 
protec ted indicating distances 
and protected areas as per 
national legislation?  -Local requirements 
are fully met  
 
 Local requirements are 
partially met  Local 
requirements are 
net met at all  
Use of pesticides is 
minimised.  
 Biological, cultural and 
physical con trol 
methods are integrated 
with decision on 
pesticide use based on 
systematic monitoring 
of pests, diseases and 
weeds. Only pesticides 
with the lowest hazard 
ranking are used  Steps are taken to 
monitor pest, disease 
and weed levels, and 
at least one metho d to 
reduce use of 
pesticides is 
implemented. Less 
hazardous pesticides 
according to WHO 
class II are used.  There is no 
system in place 
to minimize the 
use of pesticides. 
Use of most 
hazardous 
pesticides 
according to 
WHO class Ia + 
class Ib is 
practiced.  
Harmful effects of pesticides 
and other chemicals used on 
human health and the 
environment are minimised.  
(awareness of Pre Harvest 
Interval - PHI) 
 Pesticides and other 
chemicals are stored, 
applied and disposed 
of in the least 
hazardous manner for 
human  health and the 
environment  A plan for handling 
pesticides and other 
chemicals referring to 
application, storage 
and disposal is 
formulated. Steps are 
taken to avoid the most 
hazardous application, 
storage and disposal 
practices.  Pesticides and 
other chemi cals 
are stored, 
applied and 
disposed of in a 
hazardous 
manner for 
human health 
and the 
environment.  
Soil conservation practices 
are in place.  
 Soil is protected from 
erosion and overuse by 
adequate soil 
conservation 
measures.  Soil conservation 
measures h ave been 
started. Results of soil 
conservation are not 
yet visible.  Observable, 
continuous, 
severe 
degradation of 
soil resources by 
erosion due to a 
lack of soil 
conservation 
measures and 
protected soil 
surface  
Fertilisers are used 
appropriately.  
 Applica tion of fertilizers 
is in accordance with 
the needs of the crop 
based on soil and or 
Plant analysis.  A monitoring system 
for soil / plant is in 
development although 
application of fertilizers 
is not yet based on 
actual needs of soil / 
plant.  Excessive use of 
mineral fertilizers 
is evident.  
Is site selection appropriately The new areas take Are all new production No suitability DKS 2366: 2017  
 
© KEBS 2017 — All rights reserved           23 Principle  Green criteria  Yellow criteria  Red criteria  
done?  
 into consideration….or 
there have been no 
land use changes in 
the last 5 years.  areas located in lands 
suitable for coffee 
agricultural pro duction?  consideration 
given to new 
production areas  
Is organic matter 
management in place?  
 Organic matter is 
reused and recycled 
and partially replacing 
mineral fertilizer.  Organic matter is 
reused and recycled.  Wasteful and 
improper disp osal 
of organic matter.  
Are water resources 
conserved?  
 All necessary steps are 
taken to conserve 
water resources. And 
storm water is 
addressed  Water conservation 
practices are 
implemented.  Wasteful use, 
overuse and 
pollution of water 
sources.  
When using  water for irrigation 
or processing, are there 
mechanisms to prevent wastage 
of water?  
 have a mechanism to 
tell volume and the 
prevention of waste 
with regular monitoring  Have awareness and 
no leaking pipes  no awareness, no 
volume 
monitoring, 
leaking pipe s   
Is Waste water management 
is in place?  
 Wastewater is treated 
and discharged load of 
contaminants is 
minimised. Does the 
wastewater treatment 
system comply with the 
corresponding 
legislation?  Wastewater is treated.  Untreated 
wastewater is 
discharged t o the 
nature.  
Is waste management is in 
place?  
 Safe disposal of waste 
is ensured.  Safe disposal of 
hazardous waste is 
practiced.  Hazardous waste 
is disposed of 
unsafely.  
Is there awareness and 
utilization of renewable 
energy?  
 The use of renewable 
energ y sources is 
maximized and 
evident.  Options for use of 
renewable energy are 
assessed, and 
implementation is 
planned.  Energy is used 
regardless to its 
renewability  
Are there efforts to saving 
energy?  
 Energy use is 
monitored and 
evaluated regularly. 
Minimi zation of energy 
use is evident.  Use of energy is 
regularly eva luated and 
first steps towards 
energy efficiency and 
alternative op tions are 
implemented.  Wasteful use of 
energy as input 
for coffee 
production or 
processing is 
evident  
Economic issues  
 
Market information is 
accessible within the Chain.  
 Coffee quality 
requirements and 
market prices are up -
to-date, passed on and 
accessible within the 
chain.  Coffee quality 
requirements and 
market prices are 
accessible within the 
chain.  Market 
information is n ot 
passed along the 
chain. Coffee 
quality 
requirements and 
market prices are 
not accessible 
within the chain.  
Stakeholders improves the 
ability of producers to gain 
adequate market access, 
including market information, 
financial credit, supply of 
inputs, etc. 
 Producers are offered 
adequate market 
access within the 
chain.  Producers can gain 
market access on 
demand within the 
chain.  Producers do not 
have adequate 
market access 
within the chain  
Coffee quality is monitored 
within the chain.  Systematic monit oring 
of quality enables A plan to monitor 
coffee quality is in Coffee quality is 
not monitored  DKS 2366: 2017  
© KEBS 2017  — All rights reserved  24 Principle  Green criteria  Yellow criteria  Red criteria  
 meeting market 
requirements or 
national/international 
export standards.  place. First steps are 
taken to monitor coffee 
quality against market 
requirements or 
national/international 
export stan dards.  against any 
standards or 
requirement 
within the chain.  
Record keeping used to 
monitor production efficiency 
leading to improved farm 
performance.  
 Systematized record 
keeping of production 
activities by all 
producers , according 
to their respective level 
of education, is 
evident. The farm´s 
performance is being 
improved.  First steps are taken to 
keep records of some 
production activities, 
according to the 
producer´s level of 
education.  No records of any 
production 
activities are 
evident.  
Transparent pricing 
mechanisms are available to 
reflect coffee quality and 
sustainable production 
practices.  
 Transparent pricing 
mechanisms reflecting 
quality of coffee and 
sustainable production 
practices are 
established and 
operatio nal. Transparent pricing 
mechanisms reflecting 
coffee quality is evident 
and being improved  No pricing 
mechanism with 
regard to quality 
is evident.