Reference number  
RS 81: 2017  
© RSB 2017  
 
 
 RWANDA 
STANDARD  DRS 
81 
 
Second  edition  
2017 -mm-dd 
 
Code of hygienic practice for processed 
meat products   
 
  DRS 81:2017  
©RSB 2017 - All rights reserved                  ii 
 In order to match with technological development and to keep continuous progress in industries, 
standards are subject to periodic review. Users shall ascertain that they are in possession of the latest 
edition  
 
 
 
 
 
 
 
 
©RSB 2017  
All rights reserved. Unless  otherwise specified, no part of this publication may be reproduced or utilized 
in any form or by any means, electronic or mechanical, including photocopying and microfilm, without 
prior written permission from R SB. 
Requests for permission to reproduce thi s document should be addressed to : 
Rwanda Standards  Board  
P.O Box 7099 Kigali -Rwanda  
KK 15 Rd, 49  
Tel. +250 252 586103/ 582945  
Toll Free: 3250  
E-mail: info@rsb.gov.rw  
Website: www. rsb.gov.rw  DRS 81:2017  
iii                ©RSB 2017 - All rights reserved  
 Contents  Page 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Term s and definitions  ................................ ................................ ................................ ...........................  1 
4 Ingredient requirements  ................................ ................................ ................................ .......................  3 
5 Establishment: registration, design and facilities  ................................ ................................ .............  4 
5.1 Registration and location  ................................ ................................ ................................ .....................  4 
5.2 Buildings design  ................................ ................................ ................................ ................................ .... 4 
5.3 Sanitary facilities  ................................ ................................ ................................ ................................ ... 5 
5.3.1  Water supply  ................................ ................................ ................................ ................................ ..........  5 
5.3.2  Effluent and waste disposal  ................................ ................................ ................................ .................  6 
5.3.3  Facilities for storage of waste and inedible material  ................................ ................................ .........  6 
5.3.4  Changing facilities and toilets  ................................ ................................ ................................ .............  6 
5.3.5  Hand washing facilities in processing areas  ................................ ................................ ......................  6 
5.4 Lighting  ................................ ................................ ................................ ................................ ..................  7 
5.5 Ventilation  ................................ ................................ ................................ ................................ ..............  7 
5.6 Equipment and utensils  ................................ ................................ ................................ ........................  7 
6 Establishment: Hygiene requirements  ................................ ................................ ................................  7 
6.1 Maintenance  ................................ ................................ ................................ ................................ ...........  7 
6.2 Cleaning and disinfection  ................................ ................................ ................................ .....................  8 
6.3 Hygiene control programme  ................................ ................................ ................................ ................  8 
6.4 Storage and disposal of waste  ................................ ................................ ................................ .............  8 
6.5 Exclusion of domestic animals  ................................ ................................ ................................ ............  8 
6.6 Pest control  ................................ ................................ ................................ ................................ ............  8 
7 Handling and storage of hazardous substances  ................................ ................................ ...............  9 
8 Personnel hygienic requirements  ................................ ................................ ................................ ........  9 
8.1 Hygiene training  ................................ ................................ ................................ ................................ .... 9 
8.2 Medical examination  ................................ ................................ ................................ .............................  9 
8.3 Communicable diseases  ................................ ................................ ................................ ......................  9 
8.4 Injuries  ................................ ................................ ................................ ................................ ..................  10 
8.5 Washing of hands  ................................ ................................ ................................ ................................  10 
8.6 Personal cleanliness  ................................ ................................ ................................ ...........................  10 
8.7 Personal behaviour  ................................ ................................ ................................ .............................  11 
8.8 Gloves  ................................ ................................ ................................ ................................ ...................  11 
8.9 Visitors  ................................ ................................ ................................ ................................ .................  11 
8.10  Supervision  ................................ ................................ ................................ ................................ ..........  11 
9 Hygienic processing requirements  ................................ ................................ ................................ ... 11 
9.1 Prevention of cross -contamination  ................................ ................................ ................................ ... 11 
9.2 Use of water  ................................ ................................ ................................ ................................ .........  12 
9.3 Handling and Processing hygienic requirements  ................................ ................................ ............  12 
9.3.1  Reception  ................................ ................................ ................................ ................................ .............  12 
9.3.2  Processing  ................................ ................................ ................................ ................................ ...........  12 
9.3.3  Packaging  ................................ ................................ ................................ ................................ .............  12 
9.3.4  Preservation of meat products in hermetically sealed rigid containers  ................................ ........  13 DRS 81:2017  
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 9.3.5  Preservation of meat products heat treated prior to packaging  ................................ ....................  13 
9.3.6  Labe lling ................................ ................................ ................................ ................................ ..............  14 
9.3.7  Processing and production records  ................................ ................................ ................................ . 14 
9.3.8  Storage  ................................ ................................ ................................ ................................ .................  14 
9.3.9  Transpor t of the end product  ................................ ................................ ................................ ............  15 
9.4 Sampling and laboratory control procedure  ................................ ................................ ....................  15 
9.5 End product requirements  ................................ ................................ ................................ .................  16 
 DRS 81:2017  
v                ©RSB 2017 - All rights reserved  
 Foreword  
Rwanda Standard s are prepared  by Technical Committees and approved by R wanda Standards Board (RSB) 
Board  of Directors in  accordance with the procedures of RSB, in compliance with Annex 3 of the WTO/TBT 
agreement on the preparation, adoption and application of standards.  
The main task of technical committees is to prepare national standards.  Final Draft Rwanda S tandards 
adopted by Technical committ ees are ratified  by me mbers of RSB Board of Director s for publication and 
gazettment as Rwanda Standards.  
RS 81 was prepared by Tec hnical Committee RSB/TC 005, Meat and meat products.  
In the preparation of this standard, reference was made to the following standard : 
1) ES 1114, Code of hygienic practice for processed meat products  
The assistance de rived from the above source is hereby acknowledged with thanks.  
This second  edition cancels and replaces the first  edition (RS  81: 2009 ), which has been technically revised.  
Committee membership  
The following organizations were represented on the Technical Committee on Meat and meat products 
(RSB/TC 005) in the preparation of this standard.  
Kanombe Sector  
Ministry of Agriculture and Animal Resources (MINAGRI/RALIS)  
Rwanda Consumer’s Rights Protection Organization (ADECOR)  
Rwanda Fisheries Sector (RFS)  
University of Rwanda, College of Agriculture, Animal Science and Veterinary Medicine (UR -CAVM)  
Agashinguracumu Ltd  
Rwanda  Standards Board  (RSB) – Secretariat  
  DRS 81:201 7 
1                ©RSB 2017 - All rights reserved  
 Code of hygienic practice for processed meat products   
1 Scope  
This Draft Rwanda  Standard covers the minimum requirements of hygienic  practices at reception , handling, 
processing, packing, stor age and transportation of quality and safe processed meat products  
2 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.  
RS 185, Code of Hygienic Practice for Meat  
RS CAC/RCP 1, Code of practice — General principles of food hygiene  
RS EAS 12, Potable water — specification  
RS EAS 38 , General requirements of labelling of pre -packaged foods  
3 Terms and definitions  
For the purposes of this standard, the follow ing terms and definitions apply.  
3.1 
abattoir  
any establishment where specified animals are slaughtered and dressed  for human consumption and  that is 
approved, registered and/or listed by the competent authority for such purposes.  
3.2  
cleaning  
removal of soil, food residues, dirt, grease or other objectionable matter  
3.3 
contamination  
introduction or occurrence of a contam inant in food or food environment   
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 3.4 
contaminant  
any biological or  chemical agent, foreign matter, or other substance not intentionally added to food that may 
compromise food safety or suitability.  
3.5 
controlling authority  
official authority charged by the government with the control of hygiene including inspection of meat and meat 
products  
3.6  
competent authority  
official authority charged by the government with the control of meat hygiene, including setting and enforcing 
regulatory meat hygiene requi rements  
3.7  
disinfection  
reduction, of number of microorganisms to a level that will not lead to harmful contamination of meat and meat 
products by applying hygienically satisfactory chemical agents and/or physical methods, without adversely 
affecting the  food 
3.8  
establishment  
building or area used for performing meat hygiene activities that is approved, registered and/or listed by the 
competent authority for such purposes.  
3.9  
hermetically sealed  
containers mean containers which are designed and intend ed to protect the content against the entry of 
microorganisms during and after heat processing  
3.10 
ingredient  
any substance including food additives used in the manufacture or preparation of a meat product  DRS 81:201 7 
3                ©RSB 2017 - All rights reserved  
 3.11  
lot 
definite  quantity of a commodity produced under essentially the same conditions  
3.12 
meat 
all parts of an animal that are intended for, or have been judged as safe and suitable forhuman consumption  
3.13  
meat product  
product intended for human consumption containing meat from animals  
3.14  
processed  
includes all methods of manufacture and preservation but does not include pre -packaged fresh, chilled or 
frozen meat  
3.15 
protective clothing  
special garments intended to prevent the contamination of meat and/or  meat products and used as outer -wear 
by persons in an establishment and includes head coverings, face masks, footwear and gloves  
4 Ingredient requirements  
4.1 All meat used in the manufacture of meat products shall have been produced in compliance with the 
provisions of RS 185.  
4.2 All other raw materials and ingredients - whether of animal, vegetable or other origin - shall be fit for 
human consumption, and if applicable shall have been produced in compliance with RS CAC/RCP 1.  
4.3 No meat, or other ingredi ent which has undergone deterioration or any other process of decomposition 
or which has been contaminated with foreign matter, making it unfit for human consumption shall be used for 
the processing and manufacture of meat products. Where necessary, labora tory tests shall be made of the 
ingredients prior to their being moved into the production area of the establishment.  
4.4 Although passed for human consumption by an inspector, the meat may have undergone such 
changes, e.g. during transportation, that in t he establishment producing products it is found no longer fit for 
human consumption. Such meat may be used for other purposes than human consumption or be destroyed. 
In cases where only superficial contamination has taken place, trimming of the contaminate d part may suffice. 
The decision whether or not the meat is still fit for human consumption may be guided by microbiological, 
chemical or physical analysis relative to the changes observed or suspected.   
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 4.5 Raw materials and ingredient s stored on the premi ses of the establishment shall be maintained under 
conditions that will prevent spoilage, protect against contamination and minimize damage . 
5 Establishment: registration, design and facilities  
5.1 Registration and location  
5.1.1  Establishments shall be approved  and registered by the controlling authority.  
5.1.2  Establishments shall be located in areas not subject to regular and frequent flooding and free from 
objectionable odours, smoke, dust and other contaminants.  
5.1.3   Roadways and areas used by wheeled traf fic such roadways and areas serving the establishment 
which are within its boundaries or in its immediate vicinity shall have a hard paved surface suitable for 
wheeled traffic. There shall be adequate drainage and provision shall be made to allow for clean ing. Where 
appropriate, establishments shall be so designed that access can be controlled.  
5.2 Buildings design  
5.2.1  Establishments shall provide adequate working space for the satisfactory performance of all 
operations.  
5.2.2  The construction shall be sound  and ensure adequate ventilation, good natural or artificial lighting and 
easy cleaning, all construction materials shall be such that they do not transmit any undesirable substances to 
the meat or meat products.  
5.2.3  The establishment shall be laid out and equipped so as to facilitate proper supervision of meat 
hygiene including performance of inspection and control.  
5.2.4  The establishment shall be of such construction as to protect against the entrance and harbouring of 
insects, birds, rodents or other  vermin, as well as the entry of environmental contaminants such as smoke, 
dust, etc.  
5.2.5   Buildings and facilities shall be designed to provide separation, by partition, location or other effective 
mean, between those operations which may be used to avo id cross -contamination.  
5.2.6  Establishments shall be laid out and equipped so as to ensure, that meat and meat products do not 
come into contact with floors, walls or other fixed structure, except those which are specifically designed for 
contact with mea t. 
5.2.7  The construction and layout of any chilling room, freezing room, freezer store or freezer shall satisfy 
the requirements of this Code.  
5.2.8  In rooms where work on meat and meat  product s is undertaken , the following shall be in place:  DRS 81:201 7 
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 a) Floors shal l be of water -proof, non -absorbent, washable and non -slip materials, without crevices, and 
shall be easy to clean and disinfect. Where appropriate, floors shall slope sufficiently for liquids to drain to 
trapped outlets including grates ; 
b) Walls shall be of water -proof, non -absorbent and washable materials and shall be light -coloured. Up to a 
height appropriate for the operation they shall be smooth and without crevices, and shall be easy to clean  
and disinfect. Where appropriate, angles between walls and flo ors shall be sealed and coved, and angles 
between walls and walls, and ceilings and walls, shall be sealed to facilitate cleaning ; 
c)  Ceilings shall be so designed, constructed and finished as to prevent the accumulation of dirt and 
minimize condensation, mo uld development and flaking, and shall be easy to clean ; 
d) Windows and other openings shall be so constructed as to avoid accumulation of dirt and those which 
open shall be fitted with insect -proof screens. Screens shall be easily movable for cleaning and ke pt in 
good repair. Internal windowsills, if present, shall be sloped to prevent use as shelves ; 
e) Doors shall have smooth, non -absorbent surfaces and, where appropriate, be self -closing and close 
fitting ; 
f) Stairs lift cages and auxiliary structures such as pl atforms, ladders and chutes, shall be so situated and 
constructed as not to cause contamination to meat. They shall be capable of being effectively cleaned. 
Chutes shall be constructed with inspection and cleaning hatches ; 
g) The use of construction materials  which cannot be adequately cleaned and disinfected, such as wood, 
shall be avoided unless its use would clearly not be a source of contamination ; and  
h) Office accommodation shall be provided for the use of the inspection service.  
5.3 Sanitary facilities  
5.3.1  Water supply  
5.3.1.1  A plentiful supply of potable water conforming to RS EAS 12 , under adequate pressure shall be 
available with adequate facilities for its storage, where necessary, and distribution, and with adequate 
protection against contamination.  
5.3.1.2   An adequate supply of hot potable water shall be available at all times duri ng working hours. For 
disinfect ion purposes hot water at e.g. 82 °C for no less than two minutes could be used and dispensed in 
such a way (e.g.in specially designed boxes near th e working area) that blades of knives etc. can be 
submerged in the water for an adequate contact time (no less than two minutes). Often this water supply is 
separate from other hot water supplies used for cleaning, hand -washing etc. But if there is only on e hot water 
supply the term "adequate" shall mean that even at times where large amounts of hot water are used (e.g. 
during cleaning operations) the water supply from any tap in the establishment shall not be decreased.  
5.3.1.3  Ice shall be made from potab le water and shall be manufactured handled and stored so as to 
protect it from contamination.  
5.3.1.4   Steam used in contact directly with meat and meat products shall be produced from potable 
water and contain no substances which may be hazardous to healt h or may contaminate the food.   
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 5.3.1.5   Non-potable Water used for steam production, cooling of refrigeration equipment, fire control and 
other similar purposes not connected with meat and meat products shall be carried in completely separate 
lines, identi fiable preferably by colour and with no cross -connection with or back siphonage into the system  
carrying potable water.  
5.3.2  Effluent and waste disposal  
Establishments shall have an efficient effluent and waste disposal system. All effluent lines (including sewer 
systems) shall be large enough to carry peak loads and shall be constructed in such a manner as to avoid 
contamination of potable water supplies and the environment.  
5.3.3  Facilities for storage of waste and inedible material  
Facilities shall be provided f or the storage of waste and inedible material prior to removal from the 
establishment. These facilities shall be designed to prevent access to waste or inedible material by pests and 
to avoid contamination of food, potable water, equipment or buildings on the premises.  
5.3.4  Changing facilities and toilets  
Adequate, suitable, and conveniently located changing facilities and toilets shall be provided in all 
establishments. Toilets shall be so designed as to ensure hygienic removal of waste matter. These areas shal l 
be well lit, ventilated and where appropriate heated and shall not open directly on to food handling areas. 
Hand washing facilities with warm or hot and cold water, a suitable hand -cleaning preparation, and with 
suitable hygienic means of drying hands, s hall be provided adjacent to toilets and in such a position that the 
employee must pass them when returning to the processing area. Where hot and cold water are available 
mixing taps shall be provided. Where paper towels are used, a sufficient number of di spensers with paper 
towels and receptacles for used towels shall be provided adjacent to each washing facility. Taps of a non-
hand  operable type are preferable. Notices shall be posted directing personnel to wash their hands after using 
the toilet.  
5.3.5  Hand wa shing facilities in processing areas  
5.3.5.1  Adequate and conveniently located facilities for hand washing and drying shall be provided 
wherever the process demands. Where appropriate, facilities for hand disinfect ion shall also be provided. 
Hand washing facilities shall be equipped as under 5.3.4. The facilities shall be furnished with properly 
trapped water pipes leading to drains. Cleaning and disinfect ion facilities  
5.3.5.2  All rooms used for de -boning, preparing, packaging or other handling of meat a nd meat products  
shall be equipped with adequate facilities for cleaning and disinfecting implements, conveniently located for  
the use of personnel during operations. These facilities are for use exclusively in the cleaning and disinfection  
of knives, stee ls, cleavers, saws and other implements  
5.3.5.3  All facilities for cleaning and disinfecting implements shall be of such nature and size as to permit  
proper cleaning and disinfection of implements. These facilities shall be constructed of corrosion - resist ant 
materials and shall be capable of being easily cleaned.  
5.3.5.4  All facilities for cleaning and disinfecting of implements shall be fitted with suitable mean of  
supplying hot water in sufficient quantity at all times while meat or meat products are bei ng handled in that  
part of the establishment.  DRS 81:201 7 
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 5.4 Lighting  
5.4.1   Adequate natural or artificial lighting shall be provided throughout the establishment. Where 
appropriate, natural light shall be augmented by artificial light and the lighting shall not alter c olour.  
5.4.2  Light bulbs and fixtures suspended over meat in any stage of production shall be of a safety type and 
protected to prevent contamination of meat and meat products in case of breakage.  
5.5 Ventilation  
Adequate ventilation shall be provided to prevent excessive heat, steam condensation and dust and to 
remove contaminated air. The direction of the airflow shall never be from a dirty area to a clean area. 
Ventilation openings shall be provided with an insect screen or other protective enclosure of  non-corrodible 
material. Screens shall be easily removable for cleaning.  
5.6 Equipment and utensils  
5.6.1  All equipment and utensils used in meat handling areas and which may contact exposed meat and 
meat products  shall be made of material which does not tran smit toxic substances, odour or taste, is non -
absorbent, is resistant to corrosion and is capable of withstanding repeated cleaning and disinfection. 
Surfaces shall be smooth and free from pits and crevices. The use of wood and other materials which cannot  
be adequately cleaned and disinfected shall be avoided except when their use would clearly not be a source 
of contamination. The use of different materials in such a way that contact corrosion can occur shall be 
avoided.  
5.6.2  Equipment and utensils used for inedible materials or waste shall be so identified and shall not be 
used for edible products.  
5.6.3  All equipment and utensils shall be so designed and constructed as to prevent hygienic hazards and 
permit easy and thorough cleaning and disinfection an d, where practicable, be visible for inspection. 
Stationary equipment shall be installed in such a manner as to permit easy access and thorough cleaning.  
5.6.4  Containers for inedible material and waste shall be leak -proof, constructed of non -corrosive met al or 
other suitable impervious material which shall be easy to clean or disposable and, where appropriate, able to 
be closed securely.  
5.6.5  All refrigerated spaces shall be equipped with temperature measurement or recording devices  
6 Establishment: H ygiene  requirements  
6.1 Maintenance  
The buildings, rooms, equipment and all other physical facilities of the establishment, including drains, shall be 
maintained in good repair and in orderly condition. Except for rooms where heat processing or cleaning 
operations are performed they shall be free from steam, vapour and surplus water.   
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 6.2 Cleaning and disinfection  
6.2.1  Cleaning and disinfection shall meet the requirement of this Code  in addition to those stipulated in  RS 
CAC/RCP 1. Working rooms shall be kept clean.  
6.2.2  Facilities  provided for the use of employees and the inspection service including changing facilities, 
toilets and the inspection office space shall be kept clean at all times.  
6.2.3  If rooms intended and most of the time used for the handling, preparation, processing, packaging or 
storage of meat and meat products are used for any other food preparation purposes, then cleaning and 
disinfection are necessary immediately before and after such use.  
6.3 Hygiene control programme  
6.3.1  It is desirable t hat each establishment in its own interest designate a single individual, whose duties 
divorced from production, to be held responsible for the cleanliness of the establishment. His staff shall be a 
permanent part of the organization or employed by the org anization and shall be well trained in the use of 
special cleaning tools, methods of dismantling equipment for cleaning and in the significance of contamination 
and the hazards involved.  
6.3.2   A permanent cleaning and disinfection schedule shall be drawn up to ensure that all parts of the 
establishments are cleaned appropriately and that critical areas, equipment and material are designated for 
cleaning and/or disinfect ion daily or more frequently if required.  
6.4 Storage and disposal of waste  
Waste material shall be handled in such a manner as to exclude contamination of food or potable water. 
Precautions shall be taken to prevent access to waste by pests. Waste shall be removed from the meat and 
meat products handling and other working areas at intervals and  at least daily. Immediately after disposal of 
the waste, receptacles used for storage and any equipment which has come into contact with the waste shall 
be cleaned and disinfected. Waste storage containers shall be cleaned and disinfected at least daily.  
6.5 Exclusion of domestic animals  
Animals that are uncontrolled or that could be a hazard to health shall be excluded from establishments.  
6.6 Pest control  
6.6.1  There shall be an effective and continuous programme for the control of insects, birds, rodents or 
other vermin. Establishments and surrounding areas shall be regularly examined for evidence of infestation. 
Should pests gain entrance to the establishment or surrounding areas, eradication measures shall be 
instituted. Control measures involving treatment wi th chemical, physical or biological agents shall only be 
undertaken by or under direct supervision of personnel who have a thorough understanding of the potential 
hazards to health resulting from the use of these agents, including those, which may arise fr om residues 
retained in the product. Such measures shall only be carried out in accordance with the recommendations of 
the official agency having jurisdiction and with the full knowledge of the inspector.  DRS 81:201 7 
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 6.6.2  Pesticides shall only be employed if other pr ecautionary methods cannot be used effectively. Only  
pesticides approved for use in an establishment by the competent authority shall be used and the greatest  
care shall be exercised to prevent any contamination of the meat or meat products, equipment or u tensils.  
Before pesticides are applied all meat and meat products shall be removed from the room and all equipment  
and utensils shall be thoroughly washed prior to being used again.  
7 Handling and storage of hazardous substances  
7.1  Pesticides or other substances which may represent a hazard to health shall be labelled with a warning  
about their toxicity and use. Except as required for purposes of hygiene such substances which may  
contaminate meat and meat products, packaging materia ls and ingredients shall be handled and stored in a  
part of the establishment which is not used for the preparation, processing, handling, packaging or storage of  
meat and meat products. They shall be handled and dispensed only by authorized and properly t rained  
personnel or by persons under strict supervision of trained personnel. Extreme care shall be taken to avoid  
contamination of meat and meat products. However, materials employed in the construction and maintenance  
of an establishment may be used at a ny time with the approval of an inspector.  
7.2  Many substances used for the purposes of pest control, disinfection, painting, etc. may contain  
substances harmful to man, and if they contaminate meat products they may present a public health hazard.  
The in spector shall learn the potential danger of such substances to human, the storage of them and their  
use. He shall discourage the use of such substances during operation, and satisfy himself that they – when  
used - do not leave any residues on meat and meat  products or on surfaces or utensils that meat and meat  
products may contact.  
8 Person nel hygien ic requirements   
8.1  Hygiene training  
Managers of establishments shall arrange for adequate and continuing training of every handler of meat and 
meat products in hygienic handling of meat and meat products and in personal hygiene so that they 
understand the necessary precautions to prevent contamination. Instructions shall include relevant parts of 
this Code. For this purpose, material elaborated by the controlling  authority or the establishment in 
cooperation with the inspector shall be used.  
8.2 Medical examination  
Persons who come into contact with meat and meat products in the course of their work shall have a medical 
examination prior to their employment if the off icial agency having jurisdiction, acting on medical advice, 
considers that this is necessary, whether because of epidemiological considerations, the nature of the meat 
product prepared in a particular establishment or the medical history of the prospective  meat or meat product 
handler. Medical examination of meat or a meat product handler shall be carried out at other times when 
clinically or epidemiological indicated.  
8.3 Communicable diseases  
8.3.1 The management shall take care to insure that no person, whil e known or suspected to be suffering 
from, or to be a carrier of a disease likely to be transmitted through meat and meat products or while afflicted 
with infected wounds, skin infections, sores or with diarrhoea, is permitted to work in any area in any ca pacity 
in which there is any likelihood of such a person directly or indirectly contaminating meat or meat products  
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 with pathogenic microorganisms. Any person so affected shall immediately report to the management that he 
is ill. 
8.3.2  Persons with infected wounds or skin infections may contaminate meat and meat products (Even 
such in cans immediately after retorting) with Staphylococci. Persons with diarrhoea and even symptom less 
carriers of microorganisms causing gastroenteritis may contaminate meat and meat products with 
Salmonellae or other gastrointestinal pathogens. Such persons shall not be allowed to handle meat and meat 
products even in closed containers, until the responsible medical authority has declared that they do not 
create a hazard to health.  
8.4 Injuries  
8.4.1 Any person who has a cut or a wound shall discontinue working with meat and meat products and  
until he is suitably bandaged. He shall not be engaged in the preparation, handling, packaging or  
transportation of meat an d meat products. No person working in any establishment shall wear exposed  
bandage unless the bandage is completely protected by a waterproof covering which is conspicuous in colour  
and is of such a nature that it cannot become accidentally detached. Adequ ate first -aid facilities shall be  
provided for this purpose.  
8.4.2  If unprotected, wounds become easily infected with pathogenic microorganisms like staphylococci. 
These may then subsequently contaminate meat and meat products. To prevent infection and co ntamination 
wounds shall immediately be dressed with e.g. detectable bandage. Workers shall be encouraged to report 
such accidents to the management.  
8.5 Washing of hands  
8.5.1  Every person engaged in a meat and meat products handling area shall wash his hand s frequently 
and thoroughly with a suitable hand cleaning preparation under running warm potable water while on duty. 
Hands shall always be washed before commencing work, immediately after using the toilet, after handling 
contaminated material, and wheneve r else necessary. After handling diseased or suspect materials hands 
shall be washed and disinfected immediately. Notices requiring hand -washing shall be displayed.  
8.5.2  It shall be the responsibility of management to arrange for easy access to hand -wash ing facilities -
outside toilets, near the working area, etc. Also management shall motivate and instruct the employees in 
proper hand -washing. There shall be adequate supervision to ensure compliance with this requirement.  
8.6 Personal cleanliness  
8.6.1  Every  person engaged in an area in an establishment where meat and products are handled shall 
maintain a high degree of personal cleanliness while on duty, and shall at all times while so engaged wear 
protective clothing including head covering and footwear, al l of which shall be washable unless designed to be 
disposed of and which shall be maintained in a clean condition consistent with the nature of work in which the 
person is engaged.  
8.6.2  In the establishment clothing may easily become, contaminated with m eat scraps, fat and blood. 
Besides being anaesthetic such contamination may give rise to microbial proliferation, which may affect 
adversely meat and meat products. At the end of a shift all protective clothing shall be thoroughly washed and 
dried. Aprons and similar items shall not be washed on the floor. Such items shall not be left on equipment in 
the working area.  They shall preferably be deposited in locked safes, protected against vermin. Under no 
circumstances shall they be left on implements in the working area.  DRS 81:201 7 
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 8.6.3  Personal  clothing shall not  be kept in food handling areas and cleaning as well as maintenance tools 
shall not be stored in a food handling area.  
8.7 Personal behaviour  
Any behaviour which can potentially contaminate the meat and meat products, such as eating, use of tobacco, 
chewing, spitting, shall be prohibited in any part of an establishment used for the preparation, packaging 
storing or transportation of meat and meat products.  
8.8 Gloves  
8.8.1 Gloves if used in the handling of meat and meat products shall be maintained in a sound and clean 
condition. The wearing of gloves does not exempt the operator from having thoroughly washed hands. Gloves 
shall be made of an impermeable material except where their usage would be inappropriate or  incompatible 
with the work involved.  
8.8.2  Disposable gloves are to be preferred - to be changed as often as the work involved requires or at 
least after every break. Special care shall be given to metal gloves. Such gloves shall be cleaned and. 
disinfec ted at least once a day and also whenever they become contaminated. Metal gloves with worn or 
missing links shall be promptly repaired or replaced . 
8.9 Visitors  
Every person who visits an area in an establishment where meat and meat products are handled shall wear 
clean protective clothing.  
8.10 Supervision  
Responsibility for ensuring compliance by all personnel with all requirements of paragraphs 8.1 to 8.10 
inclusive shall be specifically allocated to competent supervisory personnel.  
9 Hygienic processing requiremen ts 
9.1 Prevention of cross -contamination  
9.1.1  . Every department in which meat products are  prepared, processed or stored shall be used at that 
time only for that purpose or for the preparation and storage  of other edible products subject to the same 
conditi ons of hygiene.  
9.1.2  Uncleaned personnel,  machine, or equipment shall not come into contact with any raw materials or 
semi -processed meat products and finished products.  
9.1.3  If Equipment/ personnel can be used interchangeably for raw products and processed products, it 
shall be completely cleaned and disinfected before moving to the area designated for processed meat 
products.  
9.1.4  Exposed ready -to-eat or cooked products shall not be stored in the same room with raw meat.   
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 9.1.5  The operations such  as deboning and trimming shall always be carried out as rapidly as possible to 
minimize exposure to contamination  
9.2 Use of water  
Potable water conforming to RS EAS 12 shall be used in meat processing.  
9.3 Handling and Processing  hygienic requirements  
9.3.1  Reception  
Acceptance criteria of raw materials shall be set. Raw materials shall be transported and received in hygienic 
conditions.  
9.3.2  Processing  
9.3.2.1  Technically competent personnel shall supervise processing. All steps in the production process, 
including packaging, shall be performed without unnecessary delay and under conditions which will prevent 
the possibility of contamination, deterioration, or the development of pathogenic and spoilage microorganisms.  
9.3.2.2  Ideally a production process shall be so designed that all steps are performed immediately after 
each other - in a continuous flow. If, however, for some reason delays are necessary, semi -manufactured 
products shall during the delay be chilled to and held at temperatures below 10°C. Processing of  meat often 
shall mean a change of the state of the meat product so that it will be more susceptible to microbial attack. 
Exceptions are e.g. controlled drying and curing, processes that will reduce the potential for microbial growth. 
Otherwise time and te mperature, under certain circumstances water activity, oxidation -reduction potential or 
the microbiology of the meat product shall be regularly monitored.  
9.3.2.3  Processing tools shall be regularly cleaned.  
9.3.2.4  Methods of preservation and necessary co ntrols shall be such as to protect against contamination 
or development of a public health hazard and against deterioration within the limits of good commercial 
practice.  
9.3.3  Packaging  
9.3.3.1  All packaging materials shall be food grade, clean and capable of m aintaining the integrity of the 
product  
9.3.3.2  The material shall be stable under storage conditions of the meat products.  
9.3.3.3  Rough treatment of the containers shall be avoided to prevent the possibility of contamination of 
the finished meat product.  Meat products shall be packaged in a manner, which will protect them from 
contamination and deterioration under normal condition of handling, transportation and storage.  DRS 81:201 7 
13                ©RSB 2017 - All rights reserved  
 9.3.4  Preservation of meat products in hermetically sealed rigid containers  
9.3.4.1  The pro ducts packed in hermetically sealed rigid metal containers shall be processed so that they 
present no public health hazard and withstand spoilage during subsequent storage, transport and sale. The 
temperature and duration of processing of specific formulat ions of canned meats shall be based on the 
recommendations of technical specialists competent in canning technology.  
9.3.4.2  Processing shall be supervised in the establishment by technically competent personnel and be 
subject to check by the inspector. Se am measurements shall be made regularly during production and these, 
with processing records adequate to identify the processing and history of each batch of product, shall be kept 
by the management and made available to the inspector.  
9.3.4.3  No water, ot her than potable water, shall be used for washing of empty containers or for the 
cooking or cooling of any hermetically sealed container. Where heat processed containers are cooled in 
water; any recalculated water shall be filtered and treated by the addit ion of chlorine. Such water, depending 
upon the potential degree of non -portability, shall contain from one to two parts per millions of residual 
chlorine at the discharge end of the cooler. Any other *acceptable disinfectant may be used in effective 
conce ntration in place of chlorine.  
9.3.4.4  Rough treatment of containers both before and after processing shall be avoided to prevent the 
possibility of contamination of the processed product. If it is essential to handle wet cans, personnel shall do 
so exerci sing hygienic precautions. Belts, runways, and other can conveying equipment shall be maintained in 
a clean condition and good repair.  
9.3.4.5  Adequate facilities shall be provided for the incubation of random samples of individual batches of 
containers an d, after establishment of a satisfactory history for the product involved, batches may be released 
provided the controlling inspection authority is assured that the product will be returned, if required.  
9.3.4.6  Every container shall be permanently marked,  in code or otherwise, to identify the establishment, 
country and date of production.  
9.3.5  Preservation of meat products heat treated prior to packaging  
9.3.5.1  In establishments in which meat products are heat treated prior to packaging a chill room shall be  
available for holding raw unprocessed meat on its reception and for storing boned, cut or otherwise prepared  
raw unprocessed meat which is not transferred directly to the sections in which it is cooked or otherwise  
processed.  
9.3.5.2  These meat products sha ll be heat treated, handled subsequent to heat treatment and packaged 
in such a way that contamination is kept to a minimum so that they present no public health hazard and will  
withstand spoilage under the conditions of handling, storage, transport and sa le indicated on the label.  
Particular care must be taken to prevent cross -contamination from raw unprocessed meat, preferably by  
physical separation of processing areas where exposed processed heat -treated meat products are handled.  
9.3.5.3  The temperature  and duration of the cooking. Process for these heat treated meat products shall 
be such that the heat treatment alone or in combination with other preserving processes protects public 
health.  
9.3.5.4  On arrival in the cooking section the prepared products  shall be placed in the cookers without 
delay. Cooking  processes shall be supervised by technically competent personnel and be subject to check by  
©RSB 2017 - All rights reserved                  14 
 the Controlling Inspection Authority. Cooking operations shall be controlled and also monitored by suitable 
and accurate recording devices. Processing records adequate to identify the processing and history of each 
batch  of products shall be kept by the management and made available to the Controlling Inspection 
Authority.  
9.3.5.5  There shall be adequate means fo r rapidly chilling in a hygienic manner of cooked meat product 
to an  internal  temperature of not more than 7 °C (45 °F). Water used for cooling any cooked meat product shall 
be of  potable quality and may be re -circulated if treated and returned to potable quality.  
9.3.5.6  At all stages following cooking manual handling of exposed meat products shall be kept to an 
absolute  minimum and, if possible shall be replaced by mechanical methods.  
9.3.5.7  Packaging of meat products preserved by heat treatment shall be  carried out without undue delay 
in a separate room. However, packaging may be carried out in the same room provided precautions 
acceptable to  the Controlling Authority are taken to prevent contamination of the product. Where primary 
packaging follows  slicing and cutting these operations shall preferably take place in the same room under 
satisfactory conditions  of hygiene. Packaged finished meat. Products shall be inspected to ensure the 
detection and rejection of  visibly defective packages.  
9.3.5.8  Meat products heat treated prior to packaging which require refrigeration shall be stored in chilled  
accommodation and protected from contamination.  
9.3.5.9  Adequate laboratory facilities shall be available for the purpose of making regular bacteriological  
exam inations of meat products. Regular bacteriological checks shall be made for all food contact surfaces to  
ensure that cleaning and disinfecting procedures are satisfactory.  
9.3.6  Labelling  
Packaged meat products shall be labelled in accordance with the requireme nts specified in RS EAS 38.  
9.3.7  Processing and production records  
Permanent legible and dated records of pertinent processing and production details concerning each lot shall 
be kept. These records shall be retained for a period that exceeds the shelf life of the product, but unless a 
specific need exists they need not be kept for more than two years. Records shall also be kept of the initial 
distribution by lot.  
9.3.8  Storage  
9.3.6.1  Meat and meat products shall be stored under such conditions as will preclude the c ontamination 
with and/or proliferation of microorganisms and protect against deterioration of the product or damage to the 
container.  
9.3.6.2  During storage, periodic inspection of the meat and meat products shall take place to ensure that 
only meat produc ts, which are fit for human consumption, are dispatched and that end product. Specifications 
shall be complied with when they exist. The product shall be dispatched in the sequence of the lot numbers.  DRS 81:201 7 
15                ©RSB 2017 - All rights reserved  
 9.3.6.3   Entry shall be restricted to personnel necessa ry to carry out operations efficiently. Doors shall not 
be left open for extended periods and shall be closed immediately after use. Meat or meat products as well as 
containers holding meat or meat products shall not be stacked directly on the floor.  
9.3.6 .4  Warm products shall be chilled before packaging into large containers to prevent deterioration of 
the central part of the product. Rapid cooling down of all parts or all packages of meat products and 
maintaining non -shelf -stable meat products at chill temperature are essential. They shall be placed on pallets 
or on dunnage in such a way that there is adequate air circulation.  
9.3.6.5  No chilling room shall be loaded beyond its designed capacity. Where refrigeration equipment is 
not manned, automatic tem perature recorders shall be installed. If no automatic device is installed, 
temperatures shall be read at regular intervals and the readings recorded in a log book.  
9.3.6.6  Maintenance of the desired temperature in chilling rooms is extremely important. Ac cidentally the 
cooling equipment may fail with consequent temperature rise in the room and in the products. To detect such 
temperature failures, records automatic or manual shall be taken and the results reported to the manager who 
will, if necessary, info rm the inspector for him to decide what action  to be taken . 
9.3.9  Transport of the end product  
Means of transport of containers shall comply with the following conditions:  
a) all internal finishes shall be made of corrosion resistant material, be smooth, impervious  and easy to clean 
and disinfect. Joints and doors shall be sealed so as to prevent the entry of pests and other sources of 
contamination;  
b) the design and equipment shall be such that the required temperature can be maintained throughout the 
whole period of  transport. Where transportation is under refrigeration it is desirable to install temperature 
recorders. If no automatic device is installed, temperature shall be read at regular intervals and the 
reading recorded in a logbook;  
c) vehicles intended for the t ransport of meat products shall be equipped in such a manner that the meat 
products do not come into contact with the floor. Meat products shall not be carried in any shall mean of 
transport which is used for conveying live animals;  
d) meat products shall not  be carried in the same means of transport as other goods in a way, which may 
adversely affect the meat products;  
e) meat products shall not be placed in any means of transport which are not clean. If necessary, it shall be 
cleaned and disinfected before load ing; and  
f) every effort  shall be made to prevent changes in temperature of frozen meat products at any time during 
storage and transport but where accidental thawing takes place, the meat products shall be examined 
and evaluated by the inspector before any f urther step is taken.  
9.4 Sampling and laboratory control procedure  
9.4.1  In addition to the routine control carried out by the inspection services, it is desirable that each 
establishment shall have access to laboratory control of the meat products processed , on a periodic basis of  
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 six months . The amount and type of such control will vary with the type of meat product as well as the needs 
of management. Such control shall reject all meat products that are unfit for human consumption.  
9.4.2   Laboratory facilit ies shall be available for the purpose of monitoring hygiene. This could be the 
establishment's own laboratory or an official laboratory or any other appropriate laboratory.  
9.4.3  The inspector shall have access to all information relevant to his duties an d responsibilities. Samples 
of the production shall be taken to assess the safety and hygiene of the meat product.  
9.4.4.  Laboratory procedures used shall preferably follow recognized or standard methods in order that the 
results may be readily interpreted . 
9.4.5  Laboratories checking for pathogenic microorganisms shall be well separated from meat production 
area.  
9.5 End product requirements  
9.5.1  Criteria such as microbiological, chemical or physical may be required depending on the nature of the  
meat produc t. However, application of the hazard analysis critical control point concept shall be more effective  
than intensive end product testing in ensuring that the requirements of this code are followed and its purpose  
achieved. If end product testing is carried  out, criteria shall include sampling procedures, analytical  
methodology, specifications and limits for acceptance.  
9.5.2  To the  extent possible in good manufacturing practice the products shall be free of objectionable 
matters.  
9.5.3 When tested by appropriate methods of sampling and examination, the processed meat products  
shall be free from pathogenic microorganisms or any substances originating from those microorganisms in 
amounts which may represent a hazard to health.  
  DRS 81:2017  
ICS 67.120.10  
 
 
©RSB2017 - All right s reserved