Handling and processing of dried and fried meat products ... · – Turkana), dried meat (Aliya -...

KENYA STANDARD DKS 2900:2019

ICS 67.120.20

First Edition

© KEBS 2019

Handling and processing of dried and fried meat products — Code of practice

PUBLIC REVIEW DRAFT, NOVEMBER 2019

DKS 2900:2019

ii © KEBS 2019 – All rights reserved

TECHNICAL COMMITTEE REPRESENTATION

The following organizations were represented on the Technical Committee:

Ministry of Industry, Trade and Cooperatives

Ministry of Health – Food safety unit

Kenya Industrial Research and Development Institute

National Public Health Laboratories Services

Government Chemist’s Department

Food Science and Technology Platform Kenya

Farmer’s Choice (K) Ltd.

University of Nairobi — Department of Food Science and Technology

South Eastern Kenya University

Meru University

Egerton University

Consumer Information Network

Kenchic (K) Ltd.

Alpha Fine Foods Ltd.

Kenya Meat Commission

Directorate of Livestock Production

Directorate of Veterinary Services

Quality Meat Packers

Choice Meats 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 standards, addressed to the Managing Director, Kenya Bureau of Standards, are welcome.

© Kenya Bureau of Standards 2019

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 except 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.


ICS 67.120.20

First Edition

© KEBS 2019 – All rights reserved iii


Kenya Bureau of Standards, Popo Road, Off Mombasa Road, P.O. Box 54974 - 00200, Nairobi, Kenya

+254 020 6948000, + 254 722202137, + 254 734600471

[email protected]

@KEBS_ke

kenya bureau of standards (kebs)

DKS 2900:2019

iv © KEBS 2019 – All rights reserved

Foreword

This Kenya Standard was prepared by the Meat and Meat Products Technical Committee under the guidance of the Standards Projects Committee, and it is in accordance with the procedures of the Kenya Bureau of Standards.

The preparation of this first edition of the standard was found necessary so as to offer a comprehensive code of practice for safe and hygienic handling and processing of dried and fried meat products.

Dried and fried meat products are prepared both as a delicacy and also as a way of preserving meat in many Kenyan communities. Such products include deep fried meat (nyirinyiri - Somali, Samburu and Rendile; anyes – Turkana), dried meat (Aliya - Luo and biltong-originally from south Africa). The products are traditionally prepared using camel, cattle, sheep or goat meat among other meats. Their rising popularity has prompted their commercialization and hence the need to develop this first edition of the standard.

Drying of meat can be done either directly or indirectly. Direct drying is one of the oldest method of food preservation, as it uses less equipment than indirect drying. Direct drying of food can be done either by sunshine or wind or using hot combustion gases. Indirect drying involves avoiding the direct contact between the material and drying air. Drying reduces water activity sufficiently to delay or prevent spoilage. Water is usually removed by evaporation and creating a hard outer layer, helping to stop micro –organisms from entering the food. However, the benefits of greater control over the drying environment and drying time, quicker drying and lower probability of contamination from dirt, grass and insect particles, coupled with increased consumer keenness on food safety make indirect drying more attractive.

This code of practice is prepared to ensure the handling and processing of dried and fried meat products which are safe and of acceptable quality.

During the preparation of this standard, reference was made to the following document (s):

Meat Control Act Cap 356 of the laws of Kenya

CAC/RCP 58-2005, Codex code of hygienic practice for meat

The Food, Drugs and Chemical Substances Act, Cap. 254 of the Laws of Kenya

Nyirinyiri processing Manual – A training guide for small and micro scale processors,

Ministry of Agriculture, Livestock, Fisheries and Irrigation, Kenya

Acknowledgement is hereby made for the assistance derived from this (these) source (s)


© KEBS 2019 – All rights reserved 1


1 Scope

1.1 This Kenya Standard prescribes guidelines for hygienic and safe handling and processing of dried and fried meat products intended for human consumption.

2 Normative references

The following referenced documents 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.

KS CODEX STAN 192 – General Standard for food Additives

KS EAS 12 Specification for potable water

KS EAS 35 Specification for refined salt

KS EAS 38 Labelling of pre-packaged foods

KS EAS 39 Hygiene in the food and drink manufacturing industry — Code of practice

KS EAS 769 Specification for edible fats and oils (vegetable and animal)

KS 2761 Meat hygiene – Code of practice

3 Terms and definitions

For the purposes of this document, the following terms and definitions apply.

3.1 meat all parts of an animal that are intended for and have been judged as safe and suitable for human consumption

3.2 dried meat product of a food animal that has undergone removal of moisture or water through appropriate techniques in order to achieve a desired moisture content

3.3 fried meat product that has been cooked solely in fats or oil

3.4 direct drying drying process where combustion products (gas/sun) are directly mixed or in contact with the process environment and meat.

3.5 indirect drying drying process where the combustion product do not come into direct contact with the meat. in this process, air is heated via a heat exchanger, electricity or other means.

2 © KEBS:2019: – All rights reserved

3.6 dehydrators device that reduces moisture from meat.

3.7 case hardening formation of hard skin or crust on the surface of meat caused by drying too quickly during the initial stage or period thus interfering with subsequent evaporation of moisture from the interior of the product.

3.8 pallets portable platform for handling, storing or moving materials, articles or packaging mostly in factories, warehouses and vehicles during transportation

3.9 racks framework/stand/shelf on which the meat or meat strips may be placed

3.10 solar drying process of using solar radiation/energy to dry meat strips in an enclosed space

3.11 sun drying traditional method for reducing the moisture content of meat strips by spreading them in the sun

4 Establishments, facilities and equipment

4.1 Facilities

4.1.1 The facility should be designed to facilitate rapid processing and subsequent storage and should be in compliance with provisions of the Meat Control Act cap 356, public health act Cap 242 and relevant national and county regulations as well as KS 2761.

4.1.2 The facility operators should establish and carry out procedures to ensure appropriate and adequate maintenance, cleaning, and sanitation of premises, facilities, essential services, and equipment, manage waste, control pests; and implement effective personnel hygiene practices.

4.1.3 The facility should include a product flow-through pattern that is designed to prevent potential sources of contamination, minimize process delays (which could result in further reduction in essential quality) and prevent cross-contamination of finished product from raw materials.

4.2 Principles of hygiene applied to establishments, facilities and personnel

4.2.1 Establishments, Facilities and equipment should be located, designed and constructed such that contamination of meat is minimized to the greatest extent practicable.

4.2.2 Establishments, facilities and equipment should be designed to allow personnel to carry out their activities in a hygienic manner.

4.2.3 The facility should include a product flow-through pattern that is designed to prevent potential sources of contamination, minimize process delays (which could result in further reduction in essential quality) and prevent cross-contamination of finished product from raw materials

4.2.4 Facilities and equipment that are in direct contact with meat, should be designed and constructed so that they can be effectively cleaned and monitored for their hygiene status.

4.2.5 Water used within the establishment should be potable and shall comply with KS EAS 12.

DKS 2900:2019


4.2.6 Each establishment should have appropriate facilities and equipment for competent persons to properly carry out their meat hygiene activities.

4.2.7 Laboratory facilities necessary to support meat hygiene activities may be located in the establishment, provided at a separate location or outsourced.

4.2.8 All workers shall use appropriate personal protective equipment that does not contaminate the product.

4.2.9 All workers shall undergo a food handlers test before their deployment and every so often as per the Public Health Act Cap 242 and Food, Drugs and Chemical Substances Act Cap 254.

4.3 Facilities for personnel hygiene

4.3.1 Facilities should include changing rooms, showers, toilets, hand-washing and hand-drying facilities in the appropriate locations, and separate areas for eating.

4.3.2 All areas in which exposed meat may be present, should be equipped with adequate facilities for washing hands that: are located convenient to work stations; have taps that are not operable by hand; supply potable water at an appropriate temperature, and are fitted with dispensers for liquid soap or other hand cleansing agents; include hand drying equipment where necessary, and receptacles for discarded disposable towels; and have waste water ducted to drains.

5 Requirements

5.1 Raw material requirements

5.1.1 General

Raw materials used should be handled in a manner as to minimize contamination, maintain the integrity and wholesomeness of the product and shall comply with the following requirements;

a) Meat shall be inspected and approved as wholesome and fit for human consumption as per meat control Act Cap. 356.

b) When used, salt shall comply with KS EAS 35.

c) Edible fat and oil used shall comply with KS EAS 769

d) Spices, seasonings and condiments used shall comply with relevant Kenya standards

e) When used, food additives used shall comply with Codex standard GFSA 192-1995

5.1.2 Handling of raw materials

5.1.2.1 Meat preparation establishment should have:

a) facilities that allow constant progress of operations or that ensure separation between different production batches;

b) separation of the various processing areas to avoid cross-contamination.

5.1.2.2 To minimize time delays, the processing lines should, where applicable, be designed to be continuous and sequential to permit uniform flow.

5.1.2.3 When drying, the meat and meat products should be protected from all forms of potential contamination such as Polycyclic Aromatic Hydrocarbons (PAH), soil, dust and fumes.

5.1.2.4 The source of fuel used in frying of the product should have minimal source of contamination such as Polycyclic Aromatic Hydrocarbons (PAH) and fumes.


5.1.2.5 Processing of meat and meat products should be done in premises that are sufficiently free from environmental pollutants including industrial emissions, dust and combustion fumes.

5.2 General requirements

5.2.1 Meat preparation establishment should have:

a) facilities that allow constant progress of operations or that ensure separation between different production batches;

b) separation of the various processing areas to avoid cross-contamination.

5.2.2 To minimize time delays, the processing lines should, where applicable, be designed to be continuous and sequential to permit uniform flow.

5.2.3 When drying, the meat and meat products should be protected from all forms of potential contamination such as Polycyclic Aromatic Hydrocarbons (PAH), soil, dust and fumes.

5.2.4 The source of fuel used in frying of the product should have minimal source of contamination such as Polycyclic Aromatic Hydrocarbons (PAH) and fumes.

5.2.5 Processing of meat and meat products should be done in premises that are sufficiently free from environmental pollutants including industrial emissions, dust and combustion fumes

5.3 Specific requirements

5.3.1 Fresh meat reception

5.3.1.1 Any process at meat receiving area should be done in a manner that the quality of meat is not impaired.

5.3.1.2 The processor shall ensure that the meat is derived from animals slaughtered in a hygienically managed slaughter house complying with KS 2761.

5.3.1.3 Sensory evaluation should be done to assess freshness or spoilage of meat

5.3.1.4 Meat used for processing shall be fit for human consumption, free from objectionable odours, off-flavours, blood clots, bone chips and any other extraneous matter.

5.3.1.5 Where necessary, the meat should be free from fat as far as possible, boneless and free from tendons.

5.3.2 Meat preparation

5.3.2.1 Stainless steel work benches are recommended for cutting meat.

5.3.2.2 Cutting tools used for cutting the meat should be sharp, clean, free from rust and preferably made of stainless steel.

5.3.2.3 The meat should be sliced in a manner that allows for efficient drying and frying in the subsequent stages.

5.3.2.4 Necessary precautions shall be taken to prevent incidental contamination of the product from soiled and/or dirty equipment or from persons suffering from injuries.

5.3.2.5 All equipment coming into contact with raw material or product in the course of manufacture should be properly cleaned and sanitized.

DKS 2900:2019


5.3.2.6 The stripping should be done in a manner that minimizes contamination and growth of microorganisms in the product. Cuts and trimmings should not be allowed to accumulate on the working surfaces.

5.3.2.7 The strips should be processed without unnecessary delay or held under refrigeration while waiting for further processing.

5.3.2.8 Provision for preventing metal contamination from the cutting tools should be put in places.

5.3.2.9 Provisions should be made for handling and disposal of meat that come into contact with the floor and other non-product- contact surfaces. The provisions should clearly indicate the actions that should be taken (e.g. trim, wash, reprocess or dump) and how these actions should be done in a hygienic manner.

5.3.3 Drying

5.3.3.1 General

5.3.3.1.1 The time and temperature used for drying will depend on size and stacking of the meat.

5.3.3.1.2 The dryer/dehydrator should be operated within its capacity for optimal performance.

5.3.3.1.3 To ensure proper drying, the meat should be of similar size and adequately spaced.

5.3.3.1.4 To prevent case hardening, appropriate drying temperatures should be observed to ensure uniform or even drying of the product.

5.3.3.2 Drying methods

5.3.3.2.1 Sun drying

5.3.3.2.1.1 Dried meat and meat products shall be placed on raised platform or racks away from the presence of potentially harmful contaminants.

5.3.3.2.1.2 Dried meat and meat products shall be protected from vermin and contamination by birds, dropping from animals, dust and any other extraneous matter.

5.3.3.2.2 Solar drying

5.3.3.2.2.1 Meat and meat products for solar drying should be properly arranged to ensure proper drying

5.3.3.2.2.2 Meat should never be placed directly on the floor or in direct contact with the wall.

5.3.3.2.2.3 The temperature should be carefully controlled to obtain the desired product.

5.3.3.2.2.4 Meat should be re-stacked periodically with the top of the pile going to the bottom of the new pile.

5.3.3.2.2.5 All equipment, food contact surfaces and hand contact surfaces should be cleaned and sanitized

5.3.3.2.2.6 Racks or hanging tools should be used where necessary and should be made of food grade material.

5.3.3.2.2.7 Solar dried meat and meat products shall be placed on raised platforms or racks and be protected from vermin and contamination by birds, dropping from animals, dust and any other extraneous matter.


5.3.3.2.3 Dehydrators

5.3.3.2.3.1 Dehydrators may be used for larger drying yards and processing units. Dehydration allows steady production cycle to be maintained and is an insurance against unfavorable weather conditions for sun drying.

5.3.3.2.3.2 If freeze drying is to be used, the meat should be cut in small pieces/strips, frozen, placed on trays and then dried.

5.3.3.2.3.3 A system using a combination of initial sun drying followed by finish dehydration may be used because it has considerable advantage without loss of quality.

5.3.3.2.4 Oven drying

5.3.3.2.4.1 Meat and meat products should be properly arranged to ensure adequate drying.

5.3.3.2.4.2 Meat should never be placed directly on the floor or the wall of the oven.

5.3.3.2.4.3 Time and temperature should be carefully controlled to obtain the desired final product.

5.3.3.2.4.4 Meat should be re-stacked periodically with the top of the pile going to the bottom of the new pile to ensure proper drying.

5.3.3.2.4.5 All equipment, food contact surfaces and hand contact surfaces should be cleaned and sanitized

5.3.3.2.4.6 Racks or hanging tools should be made of food grade material.

5.3.3.2.5 Frying

5.3.3.2.5.1 The cooking/Frying process should be sufficient to render the product microbiologically safe for the intended purpose.

5.3.3.2.5.2 Equipment used for frying should be made of food grade material

5.3.3.2.5.3 The frying equipment should properly be installed and set up such that it provides uniform temperature distribution throughout the unit. Calibrated temperature measuring devices should be used for determining the frying temperatures

5.3.3.2.5.4 The operator should be properly trained on operation, occupational hazards and safety precautions as per the OSHA Act.

5.3.3.2.5.5 All equipment, food contact surfaces and hand contact surfaces should be cleaned and sanitized before and after operations.

5.3.3.2.5.6 Measures should be put in place to prevent post-process contamination.

6 Prevention of post-process contamination

6.1 Separation between raw and Ready-To-Eat (RTE) product and processes.

The design and layout of processing facilities and equipment in the premises should:

a) facilitate separation between raw and RTE products and processes,

b) facilitate the control of movement of personnel, raw materials and products, and equipment from raw to RTE product areas,

DKS 2900:2019


c) facilitate effective cleaning and sanitation between raw and RTE operations; and

d) prevent cross-contamination between raw and RTE products.

6.2 Personnel hygiene and movement control

6.2.1 Procedures should be established for controlling the movement of personnel between raw and RTE product areas. Whenever possible, employees should not work in both raw and RTE areas.

6.2.2 Personnel should undergo a hygiene routine before handling RTE products, and every time there is a change from raw to RTE operations. They should thoroughly wash their hands, change their protective clothing, clean and sanitize their footwear, discard and replace disposable gloves (or wash and sanitize multi-use gloves); and ensure that they are free from any contamination originating from raw products/processes and other sources.

6.2.3 Different coloured smocks or hats can be used so that workers in the raw and RTE areas can readily be distinguished. Outer protective clothing (e.g. smocks, aprons, or disposable protective coverings) used in RTE processing areas should be removed before leaving the area.

6.3 Equipment

6.3.1 Dedicated equipment (e.g. slicers, conveyors, packing machines, containers, trolleys), maintenance tools and utensils should be used for the RTE and raw product areas; or they should be thoroughly cleaned and sanitized before being used in RTE areas or for RTE products.

6.3.2 Colour-coding may be used to identify portable equipment and utensils (e.g. containers, knives, cutting boards and slicers) for exclusive raw or RTE use.

6.3.3 Pallets that are used for raw materials should not be used in RTE areas.

6.3.4 Provisions should be made for controlling the movement of equipment between raw and RTE product areas. Wheels of transport equipment (e.g. carts, forklifts, mobile racks) should be cleaned and sanitized before entry to RTE product areas.

7 Packaging

7.1 Packaging for products should be carried out in food grade material that protects the product from any physical, microbiological, chemical or any other contamination during handling, storage, distribution and maintains product integrity.

7.2 The packaging materials should be dispensed in a manner that protects the product and the material itself from contamination.

7.3 Packaging should be carried out under hygienic conditions.

8 Labelling

Labelling of the product shall follow the requirements stipulated within the specific product standard and the KS EAS 38.

9 Storage

9.1 Dried and fried meat products should be stored in a clean, cool and dry area.

9.2 A systematic stock rotation plan should be developed to ensure first-in-first-out of the product.

9.3 The products should be handled carefully and not be over stacked.


10 Conditions for distribution and marketing of dried and fried meat products

In addition to the requirements of KS EAS 39, Dried and fried meat products intended for human consumption shall be distributed under the following conditions:

a) transported in containers that are non-corrosive, easy to clean and disinfect;

b) covered to prevent damage, exposure to direct sunlight and contamination;

c) raw and processed products shall not be transported together in the same container.

d) Only products which are safe and wholesome shall be placed on market for sale

Handling and processing of dried and fried meat products ... · – Turkana), dried meat (Aliya -...

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