KENYA STANDARD                        DKS 2756: 2017  
  ICS 13.060.20  
               
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Packaged flavoured drinking water — 
Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
© KEBS 20 17                       First Edition 20 17 
 
 
 
 
 
 DKS 2756: 2017           
 
ii                     ©KEBS 20 17 — All rights reserved  TECHNICAL COMMITTEE REPRESENTATION  
 
The following organizations were represented on the Technical  Committee:  
 
Kenya Industrial Research and Development Institute (KIRD I) 
Water Services Regulatory Board  
Coca -Cola Central East and W est Africa  
Consumer In formation Network (CIN)  
Excel Chemicals Ltd . 
Kenya Consumers Organization  
Water Resource Management A uthority  
Kevian  Kenya Ltd . 
Crown Beverages  Ltd. 
Coast Bottled Water Manufacturers . 
National Water Conservation and Pipeline Cooperation  
National Environmental Management Authority   
University of Nairobi Department of Chemistry  
Nairobi Water and Sewerage  
Nyeri Water and Sewerage Company Ltd.  
Kenya Bureau of Standards — Secretariat  
 
 
 
 
 
 
 
 
 
 
 
REVISION OF KENYA STANDARDS  
 
In order to keep abreast of progress in industry, Kenya Standards shall be regularly reviewed. Suggestions 
for improvements to published sta ndards, addressed to the Managing Director, Kenya Bureau of Standards, 
are welcome.  
 
 
 
 
 
© Kenya Bureau of Standards, 201 7 
  
Copyright. Users are reminded that by virtue of Section 25 of the Copyright Act, Cap. 130  of 2001  of the Laws of Kenya, copyright 
subsists in all Kenya Standards and exce pt as provided under Section 25 of this Act, no Kenya Standard produced by Kenya Bureau of 
Standards may be reproduced, stored in a retrieval system in any form or transmitted by any means without prior permission in  writing 
from the Managing Director . 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 KENYA STANDARD                                         DKS 2756: 2017  
  ICS 13.060.20  
 ©KEBS 201 7 — All rights reserved            iii  
 
   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Packaged flavoured drinking water — 
Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
KENYA BUREAU OF STANDARDS (KEBS)  
 
Head Office:  P.O. Box 54974, Nairobi -00200, Tel.: (+254  020) 605490, 602350, Fax: ( +254 020)  604031  
E-Mail: info@kebs.org,  Web:http://www.kebs.org   
 
Coast Region     Lake Region          Rift Valley Region  
P.O. Box 99376, Mombasa -80100   P.O. Box 2949, Kisumu -40100        P.O. Box 2138, Nakuru -20100  
Tel.: (+254 041) 229563, 230939/40   Tel.: (+254 057) 23549, 22396        Tel.: (+254 051) 210553, 210555  
Fax: (+254 0 41) 229448    Fax: (+254 057) 21814         
 
 
 DKS 2756: 2017           
 
iv                     ©KEBS 20 17 — All rights reserved   
Foreword  
 
This Kenya Standard  has been developed  by the Technical Committee on Drinking Water under the 
guidance of  Standards Projects  Committee, and it is in accordance with the procedures of Kenya Bureau of 
Standards.  
 
This standard has been developed  because  the importation, local production and c onsumption of  flavored 
drinking water by Kenyans is high and continues to rise, and thus there is need to regulate the industry and 
ensure quality and safety of the product so as to g uarantee health and safety of the consumers.  This 
standard covers requirements for sweetened flavored  water, unsweetened f lavored water, sparkled 
sweetened flavo red water and sparkled unsweetened flavoured water meant for drinking . 
 
This standard  lays down the minimum requirements which should  be complied with in order to render the 
flavoured water fit for drinking. Definitions and labe lling requirements for flavo ured water have been 
incorporated in this standard.  It is important that the consumer be protected from substandard flavoured 
water and that the industry’s good name is maintained.  
 
During the preparation of this standard, reference was made to the followi ng documents:  
 
 WHO Guidelines for drinking water quality , 2004, Third  Edition . 
 
 Codex Alimentarius, Volume XII, Natural mineral waters , Codex start 108 , 2001 . 
 
 Official journal of the European communities, L  229, Natural mineral waters 777 and 778.  
 
 British Statutory Instruments, No.71, The natural mineral waters regulations , 1999.  
 
 Pakistan  Standard, PS 2102 ; Bottled natural mineral w aters , Second  Revision 2003 . 
 
 SANS 1657:2003, South Africa  National Standard for b ottled natural w ater. 
 
 Codex Stan 2 27:2001, General Standard for b ottled/packaged drinking w ater (other than n atural 
 mineral water ). 
 
 Codex Stan.108 1981 , Rev.1 -1997 Standard for drinking water purposes, Natural m ineral water . 
 
 Codex Stan.192 -1995 , Rev.1 -1997 Codex General Standard for food a dditives.  
 
 World Heal th Organization Guidelines for d rinking water, Third  edition 2004 . 
 
 British s tatutory instruments No. 743 – The drinking water in containers r egulations, 1994.  
 
 European Economic Community Council Directive 80/778 relating to q uality of water intended for 
 human consumption, 1980.  
Kenya Standard Specification for Packaged drinking Water, KSEAS 153 
 
 
Acknowledgement is hereby made for the assistance derived from these sources.  
 
 
 
 KENYA STANDARD            DKS 2756: 2017  
©KEBS 2007 — All rights reserved                      1  
 
 
Packaged flavoured drinking water — Specifi cation  
 
 
 
1 Scope  
 
This Kenya S tandard specifies  requirements,  methods of test and sampling of  ready - to-drink flavored  
drinking water .  
 
2 Field of application  
 
This standard applies to flavoured drinking water with extracts of herbs, fruits or extracts par ts of plant origin 
and permitted flavour s.  
 
3 Normative references  
 
The following documents are referred to in the text in such a way that some or all of their content constitutes 
requirements 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.  
 
ASTM D 5907, Standard test methods for filterable matter (total dissolved solids) and non -filterable matter 
(total suspended solids) in wat er 
EAS 38, Labelling of prepackaged foods — Specification  
EAS 39, Hygiene in the food and drink manufacturing industry — Code of practice  
ISO 10304, Water quality -- Determination of dissolved anions by liquid chromatography of ions  
ISO 10359, Water quali ty -- Determination of fluoride  
ISO 10523, Water quality -- Determination of pH  
ISO 10530, Water quality -- Determination of dissolved sulfide -- Photometric method using methylene blue  
ISO 10566, Water quality -- Determination of aluminium -- Spectrometr ic method using pyrocatechol violet  
ISO 11423, Water quality -- Determination of benzene and some derivatives  
ISO 11732, Water quality -- Determination of ammonium nitrogen -- Method by flow analysis (CFA and FIA) 
and spectrometric detection  
ISO 11885, Water quality -- Determination of selected elements by inductively coupled plasma optical 
emission spectrometry (ICP -OES)  
ISO 11969, Water quality -- Determination of arsenic -- Atomic absorption spectrometric method (hydride 
technique)  
ISO 12020, Water quali ty -- Determination of aluminium — Atomic absorption spectrometric method  
ISO 12846, Water quality -- Determination of mercury -- Method using atomic absorption spectrometry (AAS) 
with and without enrichment  
ISO 13877, Soil quality -- Determination of poly nuclear aromatic hydrocarbons -- Method using high -
performance liquid chromatography  
ISO 15089, Water quality -- Guidelines for selective immunoassays for the determination of plant treatment 
and pesticide agents  
ISO 16265, Water quality -- Determination of the methylene blue active substances (MBAS) index -- Method 
using continuous flow analysis (CFA)  
ISO 16266, Water quality -- Detection and enumeration of Pseudomonas aeruginosa ━ Method by 
membrane filtration  
ISO 21567, Microbiology of food and animal feeding stuffs — Horizontal method for the detection of Shigella 
spp 
ISO 24153, Random sampling and randomization procedures  
ISO 28540, Water quality -- Determination of 16 polycycl ic aromatic hydrocarbons (PAH) in water -- Method 
using gas chromatography with mass spectrometric detection (GC -MS) 
ISO 4832, Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of 
coliforms ━ Colony -count techniqu e 
ISO 5961, Water quality -- Determination of cadmium by atomic absorption spectrometry  
ISO 6059, Water quality -- Determination of the sum of calcium and magnesium - EDTA titrimetric method  
ISO 6222, Water quality -- Enumeration of culturable microorganisms ━ Colony count by inoculation in 
nutrient agar culture media  DKS 2756: 2017  
            
                              © KEBS 20 17 — All rights reserved  2 ISO 6332, Water quality -- Determination of the chemical oxygen demand  
ISO 6333, Water quality -- Determination of manganese -- Formaldoxime spectrometric method  
ISO 6461 -1, Water quality -- Detect ion and enumeration of the spores of sulphite reducing anaerobes 
(clostridia) — Part 1: Method by enrichment in a liquid medium  
ISO 6461 -2, Water quality -- Detection ad enumeration of the spores of sulphite -reducing anaerobes 
(clostridia) — Part 2: Method  by membrane filtration  
ISO 6703, Water quality -- Determination of cyanide  
ISO 6777, Water quality -- Determination of nitrite -- Molecular absorption spectrometric method  
ISO 6785, Milk and milk products -- Detection of Salmonella spp.  
ISO 6888 -1, Micro biology of food and animal feeding stuffs -- Horizontal method for the enumeration of 
coagulass -positive staphylococci (Staphylococcus aureus and other species) — Part 1: Technique using 
Baird -Parker agar medium  
ISO 7027, Water quality -- Determination of turbidity  
ISO 7393, Water quality -- Determination of free chlorine and total chlorine  
ISO 7875, Water quality -- Determination of surfactants  
ISO 7887, Water quality -- Determination of colour  
ISO 7888, Water quality -- Determination of electrical condu ctivity  
ISO 7890, Water quality -- Determination of nitrate -- Part 3: Spectrometric method using sulfosalicylic acid  
ISO 7899 -2, Water quality -- Detection and enumeration of intestinal enterococci ━ Part 2: Membrane 
filtration method  
ISO 7980, Water quality -- Determination of calcium and magnesium -- Atomic absorption spectrometric 
method  
ISO 8165, Water quality -- Determination of selected monovalent phenols  
ISO 8245, Water quality -- Guidelines for the determination of total organic carbon (TOC) and dissolved 
organic carbon (DOC)  
ISO 8288, Water quality -- Determination of cobalt, nickel, copper, zinc, cadmium and lead -- Flame atomic 
absorption spectrometric methods  
ISO 9174, Water quality -- Determination of chromium -- Atomic absorption spectrometric methods  
ISO 9297, Water quality -- Determination of chloride — Silver nitrate titration with chromate indicator (Mohr’s 
method)  
ISO 9308 -1, Water quality -- Detection and enumeration of Escherichia  coli and coliform bacteria Part 1: 
Membrane filtration method  
ISO 9696, Water quality -- Measurement of gross alpha activity in non -saline water -- Thick source method  
ISO 9697, Water quality -- Measurement of gross beta activity in non -saline water -- Thick source method  
ISO 9964 -1, Water quality -- Determination of sodium and potassium — Part 1: Determination of sodium by 
atomic absorption spectrometry  
ISO 9965, Water quality -- Determination of selenium -- Atomic absorption spectrometric method (hydride  
technique)  
4 Terms and d efinitions  
 
For the purposes of this standard, the fo llowing terms and definitions apply:  
 
4.1 
flavored drinking water  
purified wate r containing extracts of herbs,  fruits or parts of plant origin, permitted flavor /concentrates in  
minute traces, singly or in combination, intended for sale as a ready to drink for human consumption.  
 
4.2 
sweetened flavored water  
purified water containing extracts of herbs, fruits or extracts parts of plant origin, flavor /concentrate in minute 
trace s with added permitted  artificial nonnutritive sweeteners or sugars, singly or in combination , intended 
for sale as a ready to drink for human consumption .  
 
4.3 
artificial nonnutritive sweeteners  
substances that are used instead of sugars (i.e., sucrose,  corn syrup, honey, agave nectar) to sweeten 
foods, beverages and other products, such as oral care products and certain medications and are 
having very low or zero calories or nutrients.   
                         DKS 2756: 2017  
 
 
© KEBS 20 17 — All rights reserved          
     3 
 4.3 
carbonated flavored  drinking water  
4.3.1  
naturally carbonate d flavored drinking  water  
is a natural flavoured drinking  water, which is naturally carbonated from  source  of the raw water without 
artificial carbonation  
 
4.3.2  
non-carbonated flavored drinking  water  
is flavoured water, which by nature; and after possible  treatment as provide for in this standard,  and after 
packaging, does not contain free carbon dioxide in excess of the amount necessary to  keep the hydrogen 
carbonate salts  present in the water dissolved  
 
4.3.3  
artifi cially carbonated flavored drinking  water 
is flavoured water, and after possible treatment as provide for in this standard  and before packaging has 
been made more effervescent by addition of carbon dioxide. This includes  sparkling, carbon dioxide forti fied 
and fizzling flavored water  
 
4.4 
purif ied water  
water which confo rms to standards prescribed for any drinking water s tandard   
 
4.5  
flavor / concentrat e/ extract  
any permitted extracts of herbs, fruits or extracts parts of plant origin  
 
4.6   
natural flavours  
are flavour preparations and sing le substance respectively, acceptable for human consumption, obtained 
exclusively by physical processes from essential oil, oleoresin, essence or extractive, protein hydrolysate, 
distillate, or any product of roasting, heating or enzymolysis, which contain s the flavoring constituents 
derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf 
or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, 
whos e significant function in food is fl avoring rather than nutritional and fit for  human consumption.  
 
4.7  
nature -identical flavouring substances  
are substances chemically isolated from aromatic raw materials or obtained synthetically; they are chemically 
identical to substances present in natural products intended for human consumption, either processed or not.  
 
4.8  
packaging material  
any food grade containers such as cans, bottles, cartons, boxes, cases or wrapping and covering material 
such as foil, fi lm, metal paper and wax paper  
 
4.9  
ready -to-drink flavored water  
water -based beverage (Flavored Water)  drink for direct human consumption.  
 
4.10  
flavored water beverage plant  
any licensed  place, premise or establishment, or any part thereof, where flav ored water is processed, 
manufactured, bottled or converted into  a form for distribution or sale and such rooms or premises where 
beverage product manufacturing equipment and containers are washed, sanitized and stored  conforming to 
KSEAS 39  and KS 05 :459  part 9 .  
 
5 Requirements for flavored drinking water  
 DKS 2756: 2017  
            
                              © KEBS 20 17 — All rights reserved  4 5.1  General requirements  
 
5.1.1 Type s of flavored water  
 
 Carbonated  sweetened, carbonated  non sweetened  
 
 Non Carbonate  Sweetened, Non-carbonated  non sweetened  
 
5.2  Require ments for flavored drinking water  
 
5.2.1  Hygienic conditions  
 
Flavor ed drinking  water processed in premises maintained in accordance with KS 459-9 and KS EAS 39  and 
any conditions stipulated by other relevant authorities.  
 
5.2.2  Source of water  
 
Source of water s hall be fre e from any oth er contamination, approved by the relevant water regulatory 
Authorities  and conforms to the specific requirements of KS 459 -9. 
 
5.2.3  Flavor s/concen trates / extract s  
 
5.2.3.1  Flavor s /extracts are processed under the  GMP  conditions   
 
5.2.3.2  Flavor s /extracts should be p rocured with Certificate of ana lysis.  
 
5.2.3.3  Flavor /extracts should be with batch no, date of manufacture and expiry and storage conditions.  
 
5.2.3.4 Flavor/extracts shall comply with the require ment s of Food and Drugs Chemicals Su bstances Act, 
Cap. 254 of the Laws of Kenya.   
 
5.2.4   Flavored drinking water  
 
5.2.4.1  Contents should be safe for human consumption and health.  
 
5.2.4.2  The product should be free from abnormal odour, foreign matters, insects and part of them.  
 
5.2.4.3  Preservative s used for concen trates, extracts shall be of food grade.  
 
5.3  Preservatives  
 
Preservatives may be added for one or more of the following purposes:  
 
5.3.1  Carry over food additives (preservative) approved by JEFCA  and or Co dex. 
 
5.3.2   To retain the flavor , concentrate and extract properties  in good condition .  
  
5.3.4  To retain quality, stability and to enhance shelf life.  
 
5.3.5  To add or enhance taste to  flavored drinking water.  
 
5.3.6  To process flavored water, to retain properties during manufacture, packaging and transport.  
 
5.3.7  To provide essential constituents of flavored drinking water; which complies with applicable 
standards of purity or quality in respect of flavor used.  
 
5.3.8  Preservative shall not be directly added t o flavored drinking water  
 
5.4  Purified water process  
                         DKS 2756: 2017  
 
 
© KEBS 20 17 — All rights reserved          
     5 
 Water used for flavored water may be produced by one or more of following process, reverse osmosis; 
activated alumina, multilevel sand filtration; activated carbon filtration; nano filtration; micron  filtration; 
ozoneizer; and ultraviolet processing; source protection and monitoring, advanced water pu rifying technology 
may be used conforming to any drinking water s tandard.  
5.5   Pollution  
 
Flavored water industry shall not release pollution.  
Chemical  used in flavored water process shall not release any hazardous waste out from plant.  
 
5.6  Carry over food additives   
 
For the purpose of this   standard  the "Carry Over" principle applies to the presence of additives such as 
colours, flavouring agents, anti-oxidants, emulsifying and stabilizing agents and preservatives in food, as a 
result of the use of raw material or other ingredients in which these additives were used. The presence of 
contaminants is not covered by this purpose.  
 
The presence of an a dditive in food through the application of the carry over principle is admissible in general 
unless otherwise specifically prohibited in the rules or in table 1 provided  the total additive including the carry 
over through the raw material or other ingredie nts does not exceed the maximum amount so permitted.  
 
5.7  Source of natural flavor concentrate or extract  
Flavors may be obtained from bo tanical plants fruits which are internationally acceptable and are approved 
by relevant national authorities for use in processing  flavored drinking water.  
 
5.8  Herbs, fruits or extracts parts of plant origin  
 
Shall be of botanical name conforming to the glossary of Kenyan medicinal plant, or similar publication of 
KEMRI and Registered for use in food processing by Dru gs & Poisons board or certified by KEPHIS If the 
plant is imported as a whole or part of plant for use in food processing.  
 
5.9  Basic i ngredients  
 
Basic ingredients for flavored drinking water shall be as given in Table 1.  
 
Table 1 — Basic ingredients/req uirements for flavored drinking water  
 
S/No  Substance  Types of flavored drinking water  
limits  Test method  
Carbonated 
sweetened  carbonated 
non 
sweetened  Non 
Carbonate 
Sweetened  Non-carbonated 
non sweetened  
i) Colour, max.  15 true colour 
units 15 true colour 
units 15 true colour 
units 15 true colour 
units ISO 7887  
ii) Turbidity, max.  
 2 NTU.  2 NTU.  2 NTU.  2 NTU.  ISO 7027  
iii) Flavor s, 
sweeteners, 
concentrates, 
extracts , 
essential oils  %, 
max. 1.0 max. 1.0 max. 1.0 max. 1.0 max.   
iv) pH 3.0-5.0 3.0-5.0 6.0 - 8.5 6.0 - 8.5 ISO 10523   
v) Protein  ND ND ND ND  
vi) Sugars , max. 12 mg/L  ND 12 mg/L  ND  
vii) Total dissolved 
solids , max. 500 mg/L  500 mg/L  500 mg/L  500 mg/L ASTM D 
5907  DKS 2756: 2017  
            
                              © KEBS 20 17 — All rights reserved  6  
5.10 Specific requirements  
 
5.10.1 Physical requirements  
 
Packaged fla vored water shall not have objectionable taste or odour to the consumers and shall be free from 
any foreign matter as stipulated in Table 1.  
 
5.10.2 Chemical requirements  
 
Packaged flavored water shall comply with the general chemical requi rements as stipu lated in Table 2  when 
tested in accordance to the test methods prescribed therein . 
 
 
Table 2  — General physi o-chemical requirements of flavored drinking water  
 
S/N Substance  
 Limit  Test method  
i.  Aluminium as Al3+, max.  0.2 mg/L  ISO 10566  
ii.  Calcium as Ca2+, max.  150 mg/L  ISO 5961  
iii.  Chloride as Cl-, max.  250 mg/L  ISO 9297  
iv.  Fluoride as F-, max.  1.5 mg/L (See Note 1 and 2)  ISO 10359  
v.  Iron as Fe2+, max.  0.3 mg/L  ISO 6332  
vi.  Magnesium as Mg2+, max.  100 mg/L  ISO 7980  
vii.  Nitrate as NO 3- max.  45 mg/L  ISO 7890  
viii.  Potassium as K+, max.  50 mg/L  ISO 9964  
ix.  Sodium as Na+, max.  200 mg/L  ISO 9964  
x.  Sulphate as SO 42-max.  400 (See Note 3)  ISO 10304  
xi.  Sulphide as H 2S max.  0.05 mg/L  ISO 10530  
xii.  Total dissolved solids max 500mg/L  ASTM D 5907  
xiii.  Total Alkalinity (as HCO 3) 250mg/ L Provide test method  
NOTE 1  Packaged flavored  drinking water c ontaining between 1.5 and 4 mg/L  fluoride shall have a labelling 
declaration flavored  water contains Fluoride included.  
NOTE 2  If the pro duct contains more than 1.5 mg/L  ‘’the product not suitabl e for infants and children under 
the age of seven years’’ shall be declared on the label.  
NOTE 3  Packaged flavored  water con taining between 200 and 400 mg/L  sulphate shall have a labelling 
declaration ` flavored  water contains Sulphate' included.  
 
5.10.3 Limits of contaminants  
 
Packaged flavored  water shall not contain inorganic contaminants in excess of limits indicated in Table 2  
when tested in accordance to the test methods prescribed therein . 
 
Table 3  — Requirements for limits of inorganic contaminants  in flavored drinking water  
 
S/N Substance  Limit, mg/L, 
max.  Test method  
i) Ammonia as NH 3, 0.5  ISO 11732  
ii) Arsenic as As,  0.01  ISO 11969  
iii) Barium as Ba++, 1.0 ISO 11885  
iv) Borate as B,  5.0  ISO11885  
v) Cadmium as Cd,  0.01   ISO 5961  
vi) Chro mium as total  Cr,  0.05  ISO 9174  
vii) Copper as Cu++, 2  ISO 8288  
viii) Cyanide as CN-, Absent   ISO6703  
ix) Free Chlorine as Cl 2, 0.2 ISO 7393  
x) Iodine as I-, 1.0  Get test method - 
xi) Lead as Pb,  0.01  ISO 8288  
xii) Manganese as Mn++, 0.1  ISO 633 3 
xiii) Mercury as Hg,  0.001  ISO 12846                          DKS 2756: 2017  
 
 
© KEBS 20 17 — All rights reserved          
     7 
 xiv) Nitrite as NO 2-, 0.5 ISO 6777  
xv) Selenium as Se,  0.01  ISO 9965  
xvi) Silver as Ag,  0.01  Get the test method - 
xvii) Zinc as Zn++, 5  ISO 8288  
xviii) Bromate as BrO3  0.01 ISO 15061  
xviii) Antimony as Sb,  0.02  ISO 11885  
xix) Nickel as Ni,  0.02  ISO 8288  
 
5.10.4 Packaged flavored  water shall comply with the requirements for organic co ntaminants indicated 
in Table 4  when tested in accordance to the test methods prescribed therein . 
 
Table 4 — Requirements f or limits of organic contaminants in packaged flavored water  
 
S/N Substanc e  
(arrange alphabetical order)  Limit µg/L max.  Test m ethod  
i) Aromatics   
Benzene  10 ISO 11423  
Toluene  700 - 
Xylene  500 - 
Polynuclear aromatic hydrocarbon  0.7 ISO 13877  
ii) Chlorinated alkanes and alkenes   
Carbon tetrachloride  2 - 
 1,2-Dichloroethane  30 - 
 1,1-Dichloroethylene  0.3 - 
 1,1-Dichloroethene  30 - 
 Tetrachloroethene  40 - 
iii) Phenolic substances   
 Phenols  2 ISO 8165  
 2,4,6 -Trichlorophenol  200 ISO 14402  
iv) Trihalomethanes   
 Chloroform  30 - 
v) Pesticides  
 Aldrin/Dieldrin  0.03 ISO 15089  
 Chlordane (total)  0.3 
 2,4- Dichlorophenoxyacetic acid  30 
 DDT (total)  1 
 Heptachlor and Heptachlor Epoxide  0.03 
 Hexachlorobenzene  1 
 Lindane BHC  2 
 Methox ychlor  20 
vi) Surfactants  (reacting with methylene 
Blue)  200 ISO 16265  
vii) Mineral oil  0.01 - 
viii) Organic matter  3 - 
 
5.10.5 Packaged flavored  water shall comply with the requirements of radioactive matter indicated in 
Table 4 . 
 
Table 5  — Requireme nts of radioactive matter in flavored  water  
 
S/N Radioactive 
material  Limit  in 
Bq/L  Test m ethod  DKS 2756: 2017  
            
                              © KEBS 20 17 — All rights reserved  8 i) Gross alpha activity  0.5 ISO 9696  
ii) Gross beta activity  1.0 ISO 9697  
 
5.10.6 Packaged flavored  water shall not have any sediment or suspended matter dur ing its shelf life.  
 
5.10.8 Packaged flavored  water shall not contain any organic or inorganic substances at a level 
injurious to health.  
 
6 Hygiene  
 
6.1 Packaged flavored water shall be collected, processed, packaged, and marketed under hygienic  
Conditon s complying with the Code of hygine and KS 459 part   
 
6.2 Packaged flavored water shall comply with the microbiologic al requirements given in Table 6 when 
tested in accordance to the test methods prescribed therein . 
 
Table 6  — Microbiological requirements for packaged flavored water  
 
S/N Type of micro -organism  
 Limit  Test method  
i) Total viable counts at 22 ºC in mL  max. a 100 ISO 6222  
Total viable counts at 37 ºC, in mL, max. a 50 
ii) Total Coliforms in 100 mL  Absent  ISO 4832  
iii) E. Coli  in 100 mL  Absent  ISO 9308 -1 
iv) Staphylococcus aureus in 100 mL  Absent  ISO 6888 -1 
v) Sulphite reducing anaerobes in100 mL  Absent  ISO 6461 -2 
vi) Pseudomonas aeruginos a fluorescence in 100 
mL Absent  ISO 16266  
vii) Streptococcus faecalis  in 100  mL Absent  ISO 7899 -2 
viii) Shigella  in 100 mL  Absent  ISO 21567  
ix) Salmonella  in 100 mL  Absent  ISO 6785  
x) Vibrio cholera 100 m L Absent   
xi) V.parahaemolyticus 100 m L Absent   
a This parameter is for monitoring the system at source. Total time before analysis should be not  more 
than 6 h at 4ºC. Determination of total viable counts shall start within 12 h after collection of the packaged 
drinking water sample. 
 
 
7 Packaging and  labelling  
 
7.1  Product durability  
 
Product durability shall be declared on package. Product dura bility should be declared considering shelf life, 
laboratory results and o ther examinations. Quality and a nalysis checks needs to be done on batch basis and 
records should be maintained.  
 
7.2  Packing  
 
7.2.1  Containers  
 
7.2.1.1  The flavored water shall be properly packed in clean glass bottles , transparent colored bottles , food 
grade plastic containers PET /PC / HDPE/ LDPE, aluminum cans .  
 
7.2.1.2  All flavored water refills shall be cleaned and sanitized using latest technology and Good 
Manufacturing Pr actice (GMP) .  
 
7.2.1.3  The containers shall be filled in hygienic atmosphere. GMP needs to be followed   
 
7.2.2  Inspection of empty and filled containers                          DKS 2756: 2017  
 
 
© KEBS 20 17 — All rights reserved          
     9 
  
Containers shall be inspected thoroughly before and after filling. Bright light can be used in back  ground to 
check containers  and product . Magnification boxes may be used if necessary. Defective containers and 
product contained should be rejected.  
 
7.3 Weights  and measures  
 
Standard of weights and measures (packaged commodities) shall be as prescribes  by the weights and 
measures regulations .  
 
7.4  Labelling  
  
The labels shall be legible and indelible. In addition to the requirements of KS EAS 38  and Foods, Drugs and 
Chemical Substa nces Act, Cap.  254 of the Laws of Kenya,  the following provisions shall  apply:  
 
a) Name of the product as per clause 5.1.1 ; 
b) Brand Name;  
c) Ingredients; (purified water; Herbs; Fruits or parts of Plant origin  extracts; Flavor name shall be 
used) ;  
d) Name and address of Manufacturer ; 
e) Physical location of the manufacturer ;  
f) Date of manu facture;  
g) Batch number;  
h) Net volume of content;  
i) Condition for storage;  
j) Expiry date ;  
k) Processing method;  (optional)   
l) country of origin ;  
m) Crush the bottle after use; ( if its one time use container );  
n) Preservatives; carry over food additives  added ;  
o) Any oth er markings required under the Standards of Weights and Measures ; and 
p) If non-nutritive  artificial Sweetener is used, the for following words : ‘’Contains Artificial Sweeter for 
Special Dietary use only’’ shall be declared on the label . 
 
 
7.5  Labelling pro hibitions  
 
7.5.1  No claims concerning medical (preventative, alleviative or curative) or other beneficial effects relating 
to the health of the consumer shall be made in respect of the properties of the product covered in this Kenya  
Standard.  
 
7.5.2  The na me of the locality, hamlet, or specified place shall not form part of the trade name unless it 
refers to flavoured drinking water  collected at the place designated by that trade name.  
 
7.5.3  The use of any statement or of any pictorial device which may cre ate confusion in the mind of the 
public or in any way mislead the public about the nature, origin composition and properties of a containerized 
flavoured drinking  water offered for sale is prohibited.  
 
7.5.4  The use of more than one brand name for similar products exploited from the same water source is 
prohibited.  
 
7.5.5  The use of one brand name for products exploited from different water source is prohibited.  
 
8 Sampling requirements  
 
8.1 Sampling for testing  
 
Samples to be collected test microbiological/chem ical/quality tests when production is done in batches 
constituting lots, s amples of each lot needs to be m aintained with details of production batch details.  
 DKS 2756: 2017  
            
                              © KEBS 20 17 — All rights reserved  10 Samples from each lot will be tested to confirm standard. Samples need to be collected on random  basis. 
Samples should be suitably numbered.  
 
8.2 Testing  
 
Internationally accepted testing methods should be followed. However standards for purified drinking water 
shall apply since major ingredient is water. Other tests to confirm property of Herbs, Fr uits or parts of Plant  
origin extracts value needs to be done, ingredient property testing should be done using HPLC, TLC,. Uv 
Visible Spectrometer, Titration Method and colour test New food safety standard Act may also be applied.  
 
8.3 Qualities of testing reagents  
 
Only pure chemical, which does not contain impurities, pure should be used for testing since quality of 
chemicals used influence test results largely. Double distilled water should be used when required.  
 
A formal sampling programme shall be  established and implemented. In the absence of a formally 
established sampling programme, the minimum sampling frequency given in Table  7 shall be used as an  
interim measure.  
 
Table 7  — Minimum frequency of sampling of water for surveillance  
 
Population  served  
 Frequency a (minimum) of sampling  
> 100 000  10 samples every month per 100 000 of population 
served  
25 001 – 100 000  10 samples every month  
10 001 – 25 000  3 samples every month  
2 500 – 10 000  2 samples every month  
< 2 500  1 sample  every month  
a During the rainy season, sampling should be carried out more frequently.  
 
9 Parameters required for minimum monitoring  
 
It is recognized that, in many instances, the cost of performing a full analysis against Table 1, Tabl e 2, Table 
3, Table 4, Table 5 and Table 6 can be prohibitive.  
 
Analy sis of the parameters in Table 8  may be deemed acceptable for the purpose of indicating on going 
levels of operational efficiency in a water treatment plant. However, a relevant authority may require 
additional tests.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
                         DKS 2756: 2017  
 
 
© KEBS 20 17 — All rights reserved          
     11 
  
 
 
 
 
 
Table 8  — Physico -chemical and microbiological parameters required for minimum 
monitoring  
 
 
If abnormal results are encountered in any of these analyses, sampling frequency shall be increased and/or 
additional analyses carried out.  
 
NOTE  A consumer complaints register for the aesthetic qualities of the flavoured water should be m aintained.  
 
10 Sampling plan for packaged flavored water  
 
10.1 In drawing, preparing, storing and handling samples, the following precautions and directions shall be 
observed as far as possible:  
 
\a) Sample shall be drawn in original sealed bottle/containe r and kept in protected place not exposed to 
damp air, dust or soot;  
 
b) Each bottle/container in original shall be sealed and marked with full details of sampling;  
 
10.2 The quantity of packed water of the same type belonging to the same batch of manufacture and 
packed in a day shall constitute a lot.  
 
10.3 For ascertaining the conformity of the material to the requirements of the specification, samples shall 
be tested from each lot separately.  
 
10.4 The number of containers to be selected from a l ot shall depend on the size of the lot a nd shall be 
according to Table 9 . Property  Test method  
Physicochemical : 
Conductivity, or dissolved solids  
Colour  
Turbidity;  
Taste  
Odour  
Flavors, sweetener s, Concentrates, Extracts, 
Essential oils % , max. See Table 1  
 
 
 
Microbiological:  
Faecal coliform bacteria or E. coli ; 
Shigella spp  
Salmonella spp  See Table 6  
 
Chemical:  
Fluoride as F- 
Nitrate  
Nitrite  
pH value  
Aluminum  
Iron(total)  
Ammonia  
Residual chlori ne See Table 3  DKS 2756: 2017  
            
                              © KEBS 20 17 — All rights reserved  12  
 
 
 
 
 
Table 9  — Sampling plan  
 
No. of containers in the l ot (L)  Sample size  (number of containers)  
L ≤ 5000  3 
5000 < L ≤ 10000  5 
10000< L ≤ 15000  7 
L> 15000  9