  
DEAS  1107 :2022  
 
 
 
DRAFT EAST  AFRICAN  STANDARD               ICS 67.080.00  
 
 
 
Code of practice for the production, handling and processing of dried fruits and 
Vegetables  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
EAST  AFRICAN  COMMUNITY  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
© EAC 2022  First Edition 2022    
DEAS  1107 :2022  
   
 
© EAC 2022  – All rights  reserved  ii  
DEAS  1107 :2022  
 Copyright  notice  
 
This EAC document  is copyright -protected  by EAC.  While  the reproduction  of this document  by 
participants in the EAC standards dev elopment process is permitted without prior permission from EAC,  
neither this document nor any extract from it may be reproduced, stored or transmitted in any form for  
any other  purpose  without  prior written  permission  from EAC.  
 
Requests for permission to  reproduce this document  for the purpose of selling it should be addressed  
as shown  below  or to EAC’s  member  body  in the  country  of the requester:  
 
© East African  Community  2022  — All rights  reserved  
East African  Community  
P.O. Box 1096,  
Arusha  
Tanzania  
Tel: + 255 27 2162100  
Fax: + 255 27  2162190  
E-mail: eac@eachq.org  
Web:  www.eac -quality.net  
 
Reproduction  for sales  purposes  may be subject  to royalty  payments  or a licensi ng agreement.  
Violators may  be prosecuted.   
 
  
 
 
© EAC 2022  – All rights  reserved  iii  
DEAS  1107 :2022  
  
 
 
 
 
 
 
Contents  Page  
Foreword  ................................ ................................ ................................ ................................ ............................  iv 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative  references  ................................ ................................ ................................ ............................  1 
3 Terms  and definitions  ................................ ................................ ................................ ...........................  2 
4 Classification  ................................ ................................ ................................ ................................ .........  2 
5 Requirements  ................................ ................................ ................................ ................................ .........  3 
5.1 General  requirements  ................................ ................................ ................................ ...........................  3 
5.2 Defects  and allowances  ................................ ................................ ................................ ........................  3 
5.3 Sizing  ................................ ................................ ................................ ................................ .............................  3 
5.4 Specific  requirements  ................................ ................................ ................................ ...........................  3 
6 Food  additives  ................................ ................................ ................................ ................................ ....... 4 
B.1   
© EAC 2022  – All rights  reserved  
iv  
DEAS  1107 :2022  
 WD/001 : 2022  
 
 
Foreword  
Development of the East African Standards has been necessitated by the need for harmonizing requirements  
governing quality of products and serv ices in the East African Community. It is envisaged that through  
harmonized standardization, trade barriers that are encountered when goods and services are exchanged  
within  the Community  will be removed.  
 
The Community has established an East African Stan dards Committee (EASC) mandated to develop and  
issue  East African  Standards  (EAS).  The Committee  is composed  of representatives  of the National  
Standards Bodies in Partner States, together with the representatives from the public and private sector  
organiz ations  in the community.  
 
East African  Standards  are developed  through  Technical  Committees  that are representative  of key 
stakeholders including government, academia, consumer groups, private sector and other interested parties.  
Draft East African Standar ds are circulated to stakeholders through the National Standards Bodies in the  
Partner States. The comments received are discussed and incorporated before finalization of standards, in  
accordance with  the Principles and  procedures  for development  of East  African  Standards.  
East African Standards are subject to review, to keep pace with technological advances. Users of the East  
African Standards are therefore expected to ensure that they always have the latest versions of the standards  
they are implementing . 
The committee  responsible  for this document  is Technical  Committee  EASC/TC  025, Processed fruits,  
vegetables and tubers . 
 
Attention  is drawn  to the possibility  that some  of the elements  of this document  may be subject  of patent  
rights. EAC  shall not be held responsible  for identifying  any or all such  patent  rights.   
DEAS  1107 :2022  
  
DRAFT EAST  AFRICAN  STANDARD   
 
 
Code of practice for the production, handling and processing of dried fruits and 
Vegetables  
 
 
1 Scope  
 
1.1 This code of practice appli es to fruits and vegetables that have been dried by natural or artificial means 
or a combination of both.  
 
 
1.2 This code does not apply to fruits  and vegetables  commonly known as "dehydrated fruits  and 
vegetables " with moisture content not exceeding 5 %.  
 
 
 
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 lates t edition  of the  referenced  document  (including  any amendments)  applies.  
 
EAS 12, Potable water — Specification  
 
 
 
 
3 Terms  and definitions  
 
ISO and IEC maintain  terminological  databases  for use in standardization  at the following addresses:  
 
— ISO Online  browsing  platform:  available  at http://www.iso.org/obp  
 
 
 
Sanitation and hygiene requirements for r aw materials  
4.1 Environmental sanitation in growing and food production areas  
 
4.1.1  Sanitary disposal of human and ani mal waste  
 
Adequate precaution shall be taken to ensure that human and animal wastes are disposed of in such a manner 
that does  not constitute a public health or hygienic hazard and extreme care should be taken to protect the 
fruit/vegetable  from contamina tion with these wastes.  
4.1.2 Sanitary quality of irrigation water  
Any water used for irrigation shall not constitute a public health hazard to the consumer through the fruit s and 
vegetables  
 
4.1.3 Animal, plant pest and disease control  
Growing areas shall  be kept free from rotten or decomposing fruit and vegetables that is attractive to insects, 
rodents and birds.  
 
Where control measures are undertaken, treatment with chemical, biological or physical agents should be done 
only in accordance with the recomm endations of the appropriate official agency by or under the direct 
supervision of personnel with a thorough understanding of the hazards involved, including the possibility of toxic  
DEAS  1107 :2022  
 residues being retained by the fruit  and vegetable . 
 
4.2 Sanitary harvesting and food production  
 
4.2.1  Equipment and product containers  
 
Equipment and product containers shall not constitute a hazard to health. Containers which are reused shall 
be of such material and construction as shall facilitate thorough cleaning, and shall b e so cleaned and 
maintained as not to constitute a source of contamination to the fruit  and vegetable . 
 
4.2.2 Sanitary techniques related to harvesting and production  
 
Harvesting and production operations, methods and procedures should be clean and sanitar y. 
 
4.2.2 .1 Removal of obviously unfit materials  
 
Unfit products shall be segregated during harvesting and production to the fullest extent practicable and 
should be disposed of in an appropriate manner. The harvested fruit  and vegetables  shall be examined  by 
competent persons to ensure that it is fit for further processing into food.  
 
4.2.2 .2 Protection of product from contamination  
 
This shall be achieved as follows:  
 
a) Suitable precautions should be taken to prevent the raw fruit s and vegetables  from be ing contaminated 
by animals, insects, vermin, birds, chemical or microbiological contaminants or other objectionable 
substances during handling and storage. The nature of the fruit /vegetables  and the methods of harvesting 
shall indicate the type and degree  of protection required.  
 
b) The raw or dried fruit s and vegetables  shall be moved to suitable storage, or to the processing area for 
immediate processing, as soon as possible after harvesting or drying.  
 
c) Where fruits  and vegetables  are likely to have b ecome infested with insects or mites during or after 
harvesting or drying as a preventive measure, suitable treatment such as fumigation shall be applied.  
 
d) Fruit and vegetables  held for processing shall be stored in closed containers, buildings, or unde r suitable 
type of covering that protects it from rodents, insects, birds, debris and dust. Fumigation methods and 
chemicals used shall be approved by legal authorities having jurisdiction.  
 
4.2.3 Drying yards  
 
4.2.3.1  Designation of drying yards  
 
Where fr uit/vegetables  is dried by the sun in drying yards, such yards shall be recognized as food -
processing yards whether drying is carried out on a grower's property or as a commercial operation. Such 
yards shall as far as possible comply with the relevant prov isions of this code as are applicable, and in 
particular with the requirements in 4.2.3.2 and 4.2.3.3.  
 
4.2.3.2  Requirements for the location of drying yards  
 
Drying yards shall in all cases be located at a sufficient distance from cattle feed lots, settli ng pods and/or other 
waste collection areas to prevent contamination from these sources.  
  
They shall also be so located that they have proper and adequate drainage  
 
 
The drying yard shall be:  
 
a) so surfaced that it shall permit maintenance of clean yard sur faces and prevent contamination of drying 
fruit and vegetable ; and  
b) fenced, where necessary, to keep out animals as far as practicable, and the area around the drying yard 
shall be kept clean, free from weeds and other debris that can blow into the yard  
  
DEAS  1107 :2022  
 4.2.4 Cutting sheds  
 
 
4.2.4.1  Cutting sheds in which fruit  and vegetable  is pitted, cut or otherwise prepared and spread on trays for 
drying should preferably be closed buildings with screened windows that do not permit access to rodents, 
insects, or birds.  
 
4.2.4.2  Where cutting is done in open sheds, adequate precautions shall be taken to protect against insect, 
rodent and bird contamination or harbourage. The sheds shall be adequately lit and ventilated, and 
adequate clean toilet and hand -washing facilitie s shall be provided.  
 
4.2.5 Storage areas  
 
 
Both fresh fruit s and vegetables  for processing and the dried fruit s and vegetables  shall be stored in areas 
where it is protected f rom rodent, insect and bird depredations, and storage time should be kept to a m inimum 
consistent with good manufacturing practice.  
 
4.2.6  Hygienic operations  
 
4.2.6.1  Drying trays, cutting equipment, and storage bins shall be kept clean and free from fruit and vegetable 
residue s and foreign substances that may cause contamination of the fruit s and vegetables . 
 
4.2.6.2  There shall be an adequate supply of clean potable water for hand washing, equipment cleaning, and 
raw product washing. Standards of potability shall not be less than those stipulated by   EAS 12  
 
4.2.7  Transportation  
 
 
4.2.7.1  Facilities  
 
Conveyance for transporting the harvested crop or raw product from the production area, place of harvest 
or storage shall be adequate for the purpose intended and shall be of such material and construction  that 
permit thorough cleaning a nd shall be so cleaned and maintained as not to constitute a source of 
contamination to the fruit  and vegetable . 
 
4.2.7.2  Handling procedures  
 
All handling procedures shall be such as shall prevent the product from being contaminated. Extreme care shall 
be taken in transporting perishable products to prevent spoilage or deterioration. Special equipment such as 
refrigeration equipment shall be used if the nature of the product or distances involved so indicate. If ice is 
used in contact with the fruit /vegeta ble, it shall be of sanitary quality  
 
4 Plant Construction and Layout  
 
5.1 Requirements for plant location, size and design  
 
The building and surrounding area shall be:  
  
a) such as can be kept reasonably free of objectionable odours, smoke, dust, or other c ontamination;  
 
b) of sufficient size for the purpose intended without crowding of equipment or personnel;  
 
c) of sound construction and kept in good repair;  
 
d) of such construction as to protect against the entrance or harbouring of insects or birds or ve rmin; and  
 
e) so designed as to per mit easy and adequate cleaning; and  
 
f) in areas not experiencing high concentrations of air -borne pollutants, equipment shall be used to remove 
pollutants from the air blown across or through the product.  
  
DEAS  1107 :2022  
 5.2 Requiremen ts related to sanitary facilities and controls  
 
5.2.1  Separation of processes  
 
5.2.1.1  Raw material handling areas  
 
Areas where raw materials are received or stored shall be so separated from areas in which final product 
preparation or packaging is conduct ed as to preclude contamination of the finished product.  
 
5.2.1.2  Processing and storage areas  
 
Areas and compartments used for storage, manufacture or handling of edible products shall be separate and 
distinct from those used for inedible materials. The f ood handling area shall be completely separated from any 
part of the premises used as living quarters.  
 
5.2.2  Water supply  
 
An ample supply of cold and hot water shall be available where necessary. The water supply shall be of potable 
quality. Standards of  potability shall not b e less than those stipulated EAS 12  
 
5.2.3  Ice 
 
Where ice is used, it shall be made from water of potable quality and shall be manufactured, handled, stored and 
used, so as to protect it from contamination.  
 
5.2.4  Auxiliary water sup ply 
 
Where non -potable water is used for such purposes as fire control it shall be carried in completely separate 
lines, identified preferably by colour and with no cross -connection or back -siphonage with the lines carrying 
potable water.  
 
5.2.5  Plumbing a nd waste disposal  
 
5.2.5.1  All plumbing and waste disposal lines (including sewer systems) shall be large enough to carry peak 
loads. All lines shall be watertight and have adequate traps and vents.  
 
5.2.5.2  Disposal of waste shall be effected in such a ma nner as not to permit contamination of potable water 
supplies. The plumbing and the manner of waste disposal shall be approved by the official agency having 
jurisdiction.  
 
5.2.6  Lighting and ventilation  
 
5.2.6.1  Premises shall be well lit and ventilated. L ight bulbs and fixtures suspended over food in any step of 
preparation shall be of the safety type or otherwise protected to prevent food contamination in the case of 
breakage.  
 
5.2.6.2  Special attention shall be given to the venting of areas and equipment  producing excessive heat, steam, 
obnoxious fumes or vapours, or contaminating aerosols. Good ventilation is important to prevent both 
condensation (which may drip into the product) and mould growth in overhead structures which   may fall into the 
food.  
 
5.2.7 Toilet -rooms and facilities  
 
5.2.7.1  Adequate and convenient toilets shall be provided and toilet areas shall be equipped with self - closing 
doors  
 
5.2.7.2  Toilet rooms shall be well lit and ventilated and shall not open directly into a food handling a rea. They 
shall be kept in a sanitary condition at all times.  
 
5.2.7.3  There shall be associated hand -washing facilities within the toilet area and the notices shall be posted 
requiring personnel to wash their hands after using the toilet.  
 
5.2.8  Hand -wash ing facilities   
DEAS  1107 :2022  
  
5.2.8.1  Adequate and convenient facilities for employees to wash and dry their hands shall be provided 
wherever the process demands. They shall be in full view of the processing floor.  
 
5.2.8.2  Single -use towels are recommended, where pract icable, but otherwise the method of drying shall be 
approved by the official agency having jurisdiction. The facilities should be kept in a sanitary condition at all 
times.  
 
5.3 Requirements for equipment and utensils  
 
5.3.1  Materials  
 
All food contact sur faces should be smooth; free from pits, crevices and loose scale; nontoxic; unaffected by 
food products; and capable of withstanding repeated exposure to normal cleaning; and non -absorbent unless 
the nature of a particular and otherwise acceptable process renders the use of a surface, such as wood, 
necessary.  
 
5.3.2  Sanitary design, construction and installation  
 
Equipment and utensils shall be so designed and constructed as to prevent hygienic hazards and permit easy 
and thorough cleaning. Stationary equip ment shall be installed in such a manner as shall permit easy and 
thorough cleaning  
 
5.3.3  Equipment and utensils  
 
Equipment and utensils used for inedible or contaminating materials shall be so identified and shall not be used 
for handling edible products . Colour codes may be used for ease of identification of equipment.  
 
5.3.4  Drying equipment  
 
Equipment used for drying shall be so constructed and operated that the product cannot be adversely affected 
by the drying medium.  
 
 
5 Plant facilities and operating  requirements — Environmental hygiene  
 
6.1 General  
 
Buildings and equipment shall be designed, constructed, maintained and cleaned to standards that ensure the 
safety and quality of the ingredients and finished product throughout the entire process.  
 
Staff shall be trained to work tidily and operate a "clean as you go" regime.  
 
6.2 Floors  
 
6.2.1  The design of the floors shall permit easy cleaning and junctions between floors and walls shall be 
rounded and continuous.  
 
6.2.2  The floors shall be smooth and fr ee from cracks including open joints. They shall have adequate 
drainage slopes to direct any water towards drainage channels. There shall be no back flow from the drainage to 
the production areas  
 
6.3 Walls, doors and windows  
 
6.3.1  Walls  
 
All walls shall be impermeable, smooth, and easy to clean. All finishes shall be properly applied and maintained. 
Painted surfaces shall not be allowed to deteriorate or flake. Paint used shall be designed for food production 
areas. Tiles if used shall be sound and in goo d repair. Loose or damaged tiles are unacceptable.  
 
6.3.2  Windows  
  
DEAS  1107 :2022  
 Mesh screens shall be put on all windows to avoid insects. Glass shall not be used on the windows in the 
production areas, only shutter -proof materials are required.  
 
6.3.3  Doors  
 
The doors  opening from the production areas to the outside shall have self-locking  devises to ensure doors 
remain closed at all times. Hanging strip doors shall cover the doors opening from the production to the outside, 
to avoid entry of dust or insects when the d oors opened. The doors shall be sealed at the bottom completely to 
avoid entry of or insects to the production areas. Rubber may be used or any suitable material.  
 
The walls, doors and windows shall be cleaned regularly.  
 
6.4 Ceilings and overhead  
 
6.4.1  Ceilings  
 
They shall have a smooth, impermeable surface kept in good repair. They shall be regularly cleaned and the 
joints shall be sealed.  
 
6.4.2  Overhead structures  
 
The number of overhead structures shall be minimized in production. If required, they sh all be of a circular cross -
section to aid cleaning and shall be frequently inspected.  
 
6.5 Potability of water  
 
6.5.1  Water quality  
 
The water used for cleaning or rinsing shall be of potable quality and its microbiological suitability shall be 
checked reg ularly, at least twice a year.  
 
6.5.2  Water treatment  
 
In case the water is not potable, chlorination of cleaning water by use of hypochlorite, to achieve 10 ppm free 
chlorine may be done. Other permitted disinfectants may be used at the required levels  
 
6.6 Solar dryers  
 
6.6.1  The cabin where the trays for drying are placed shall be enclosed, if in a building or enclosure, to 
prevent exposing the inside of dryers to dust, insects and other contaminants. The cabin shall also have wire 
mesh at appropriate pl aces to avoid the entry of rodents.  
 
6.6.2  The inside of the solar dryer shall be wiped with a clean dry cloth dipped in a sanitizing solution for 
disinfection, when the dryer is empty.  
 
6.6.3  The solar panels shall be wiped regularly to avoid accumulation  of dust, according to the instructions by 
the supplier of the solar panels  
 
6.7 Factory perimeters  
 
6.7.1  Outside areas shall be maintained in a sound condition with adequate drainage. Areas shall be kept 
clean and tidy at all times and debris, old equipm ent, pallets etc. shall not be allowed to accumulate.  
 
6.7.2  Rubbish bins shall be covered, emptied regularly, and maintained in a clean condition.  
 
 
7 Good Manufacturing Practices  
 
7.1 General  
 
Good manufacturing practices (GMP) encompass many aspects of procurement, manufacture, distribution and 
sale, which potentially affect quality and integrity. Personnel hygiene and environmental hygiene shall be  
DEAS  1107 :2022  
 controlled. The following defines GMP in key areas.  
 
7.2 Management of personnel health and hygiene  
 
7.2.1  Personnel health  
 
7.2.1.1  Plant management shall ensure that that any person afflicted with infected wounds, sores, or any illness, 
notably diarrhoea, immediately report to management.  
 
7.2.1.2  Management shall take care to ensure that no person, while kn own to be affected with a disease 
capable of being transmitted through food, or known to be a carrier of such disease microorganisms, or while 
afflicted with infected wounds, sores, or any illness, is permitted to work in any area of a food plant in a capa city 
in which there is a likelihood of such person contaminating food or food contact surfaces with pathogenic 
organisms.  
 
7.2.2  Personnel hygiene and personal hygiene standards  
 
7.2.2.1  Plant management shall ensure that everyone entering the production a rea present himself or herself in 
a clean and tidy manner and maintain a high standard of personal hygiene.  
 
7.2.2.2  With respect to the personal hygiene standards the following issues shall be noted.  
 
a) all personnel are expected to bathe daily before en tering the factory so as to avoid body odour.  
 
b) fingernails shall be short and clean. nail varnishes and false nails shall be not permitted.  
 
c) the excessive use of cosmetics e.g perfume, aftershave and make up shall not be allowed. False 
eyelashes shal l not be worn.  
 
d) no jewellery except a plain wedding band is permitted. Ear clips shall not be worn. Nose studs are 
unacceptable. Wristwatches and cufflinks shall not be worn.  
 
e) Suitable and approved secure storage areas shall be provided. for personne l’s belongings such as 
purses, handbags  
 
f) all sores, cuts, grazes, infected areas and other wounds shall be covered by a suitably coloured 
waterproof dressing, incorporating a metal strip, by the company and applied by the company medical 
representative who is responsible for providing first aid.  
 
g) any dressing applied shall be accounted for at the end of the shift. The loss of any dressing shall be 
reported immediately to the management. Where possible, dressings shall be covered by rubber gloves. Staf f 
arriving at work with an unprescribed wound dressing shall have it checked and, if, necessary replaced  
 
 
h) The officer responsible for Quality Assurance shall check personnel hygiene daily and record. Anyone 
not complying with the regulations on personn el should be requested to leave production areas.  
 
7.2.2.3  Medical facilities shall have the following characteristics:  
 
a) appropriate room with first aid kit and trained nurse, but if there is no trained nurse there should be a 
trained first aid personne l to handle basic medical issues  
 
b) Basic first aid facilities shall be available to all the working areas and these should be agreed on by the 
Company Medical Advisor. All treatment shall be documented.  
 
c) All personnel shall be made aware of their resp onsibility for health and safety. Each person shall have a 
certificate from public health authorities that permit him/her to work in a food -processing establishment.  
 
7.2.2.4  Handling of accidents or illnesses includes the characteristics below  
 
a) All acc idents at work, however minor, shall be reported.  
  
DEAS  1107 :2022  
 b) In case of cuts leading to bleeding, brightly coloured waterproof plasters  that contrast the fruits/ 
vegetables being handled , shall be issued by the first aid supervisor to the individual. Checks shall  be done at 
the end of the shift to ensure  that the plaster is still in place on the individual and has not been lost. If the plaster 
is lost after being issued then all the product packed that day shall be put under quarantine unless the plaster is 
found.  
 
c) In case the bleeding has affected the product, the entire product shall be rejected. The working area and 
equipment should be cleaned thoroughly and disinfected.  
 
d) All members of staff shall report to management when suffering from, being in contact  with, or being a 
carrier of, any infectious diseases like in case of stomach upsets, nausea, vomiting, skin breakages, boils, 
discharging ear or skin infections, cholera etc, individuals shall be assigned duties away from production areas 
or in severe cas es to rest until they are confirmed okay.  
 
7.3 Management of hygienic operating practices  
 
7.3.1  Sanitary maintenance of plant, facilities and premises  
 
7.3.1.1  The building, equipment, utensils and all other physical facilities of the plant shall be kept in good repair 
and shall be kept clean and maintained in an orderly, sanitary condition.  
 
7.3.1.2  Waste materials shall be frequently removed from the working area during plant operation and adequate 
waste receptacles shall be provided.  
 
7.3.1.3  Detergents  and disinfectants employed shall be appropriate to the purpose and shall be so used as to 
present no hazard to public health.  
 
7.3.2  Management of cleaning and cleaning programmes  
 
7.3.2.1  Cleaning and use of sanitizers  
 
During cleaning, detergents and di sinfectants shall be used appropriately. The manufacturers usually indicate 
instructions for usage of the sanitizer on the label. These shall be translated for use by the workers. Cleaning 
schedules and use of sanitizers shall be established and should spe cific to all areas, surfaces and equipment.  
 
7.3.2.2  Cleaning programmes and routines  
 
7.3.2.2.1  The production areas, floors, tables, knives, slicers, gloves, and sinks shall be cleaned before 
beginning a shift and at the end of the shift every  day. All t hese areas need to be cleaned by use of detergents, 
and then rinsing is done using potable water and disinfected where applicable as recommended by the 
manufacturer of the sanitizer  
 
7.3.2.2.2  Trays shall be cleaned immediately after emptying the dried pro duct. They shall be cleaned with 
detergent, rinsed with water and then sanitized. Cleaning may also be done as need be during the shift.  
 
a) Walls, windows, doors, and ceilings shall be cleaned at least once a week.  
 
b) Toilets and changing rooms shall be cleaned at least twice a day.  
 
c) The compound shall be cleaned at least once a day.  
 
d) Uniforms shall be changed at least once a day  
 
7.4 Management of metals and metal control  
 
7.4.1  General requirements  
 
Every precaution shall be taken to prevent the c ontamination of final products with metal. It is essential that 
metal contamination risks be controlled. To ensure effective metal management attention should be given to the 
following:  
 
a) fabric and equipment that is likely to rust and corrode shall be a voided;   
DEAS  1107 :2022  
  
b) metal to metal contacts, where wear may occur shall be avoided;  
 
c) self-locking  nuts shall be used to replace conventional ones;  
 
d) nails, staples shall not be allowed to come into contact with produce or with the packaging materials; 
and 
 
e) there shall be control procedures during maintenance, repair, alteration or routine cleaning.  
 
7.4.2  Requirements related to knife control  
 
These requirements include the following:  
 
a) knives shall be made of stainless steel with plastic handles;  
 
b) knives shall be numbered on the handles;  
 
c) knives shall be inspected before issuing out to ensure that all the blades are intact;  
 
d) before being issued and the end of each shift, the knives shall be recorded by the person responsible for 
quality assurance ; 
 
e) at the end of the shift, the knives shall be inspected paying particular attention to the blades;  
  
f) if any blades are noted to be damaged, the produce cut on the day shall be placed under quarantine. If 
the blades were damaged during cutting, then  the produce cut during that shift should be rejected, 
without further processing. It is dumped and considered as unfit for consumption.  
 
7.5 Management of glass  
 
7.5.1  Glass shall be eliminated completely from the food processing areas, all storage areas and packaging 
materials stores.  
 
7.5.2  Perspex is recommended on windows instead of glass  
 
7.5.3  Lighting fixtures, including insectrocutor tubes, in all production and storage areas shall be guarded or 
sealed with unbreakable enclosures to glass in case o f any glass breakage. This shall be kept clean at all times 
and not allowed to accumulate dust, debris etc.  
 
7.5.4  Glassware, glass bottles including soft drink (soda) or beer bottles shall not be allowed in the production 
areas.  
 
7.5.5  Personal watches ar e not allowed in the production areas.  
 
7.5.6  A glass register shall be maintained listing every piece of glass in the production and storage areas. 
Regular inspection and records by the controller on a weekly basis is essential to ensure that breakage has  not 
occurred.  
 
7.5.7  In case of glass breakage, production shall stop immediately. Any affected produce shall be isolated, 
rejected and dumped and such an incidence recorded. Production should only resume if there is no further risk 
of contamination by gl ass. 
 
7.6 Management of pests and toxic substances  
 
7.6.1  Effective measures shall be taken to protect against the entrance into the premises and the harbourage 
on the premises of insects, rodents, birds or other vermin.  
 
7.6.2  Pest control is not just the  control of rodents, flies, and birds: It includes all living creatures whether 
walking, crawling or flying which contaminate the product or environment. The policy shall be one of prevention 
by the maintenance of good hygiene and housekeeping standards pl us adequate screening and proofing of 
premises to exclude pests, supported by an effective inspection programme.   
DEAS  1107 :2022  
  
7.6.3  Rodent monitoring systems include the following.  
 
a) non-toxic baits shall be used whenever possible based on infestation history.  
 
b) depending on the level of infestation, toxic baits can be used. Granular baits and contact pesticide dusts 
shall not be used. Solid blocks are highly recommended.  
 
c) the position of all baits shall be indicated on a layout map of the premises.  
 
d) the bait  position shall be numbered and recorded on a checklist. The date of inspection shall be 
recorded on the checklist and on the bait container.  
 
e) the bait boxes shall be designed to allow locking to avoid accidental poisoning of human beings and 
other anim als. 
 
f) the keys to the bait boxes shall be kept by the responsible personnel  
 
7.6.4  Electric insect knockdown devices include the following.  
 
a) these are positioned at each door opening from the factory to the outside.  
  
 
b) they shall be permanently op erational and the U.V tubes shall be changed at the frequency 
recommended by the manufacturer.  
 
c) catch trays shall be fitted and emptied and cleaned weekly. The contents of each tray shall be monitored 
and recorded, to help identify unusual incre ases in insect numbers or types . 
 
7.6.5  Birds shall be prevented from gaining access to the factory buildings. Birds can also be excluded from 
the external roosting sites on buildings ledges, undersides of canopies etc by use of anti -perching 
devices.  
 
7.6.6  All types of domestic animals such as dogs and cats shall be excluded from areas where food is 
processed or stored and they are unacceptable in any part of the factory exterior areas. Staff shall not 
feed, or otherwise encourage stray animals  
 
7.6.7  Among the r equirements for the storage of toxic substances, the following points shall be observed.  
 
a)  all rodenticides, fumigants, insecticides or other toxic substances shall be stored in separate locked 
rooms or cabinets and handled only by properly trained pers onnel.  
 
b)  they shall be used only by or under the direct supervision of personnel with a thorough understanding of 
the hazards involved, including the possibility of contamination of the product.  
 
c) records shall be kept on their regular application.  
 
 
 
7.7 Management of toilets and cloakrooms  
 
7.7.1  The facilities shall be adequate for the number of personnel employed. The facilities shall function 
properly as well as being kept in a clean condition.  
 
7.7.2 Hand washing facilities shall be provided next  to the toilets.  
 
7.7.3 "Now Wash Your Hands" notices shall be clearly displayed in bold type on all doors, above urinals, and 
above washbasins to remind staff of this.  
 
7.8 Management of hand washing and hand drying facilities  
 
Hand washing facilities sha ll be provided in toilets and at entrance points of the production areas   
DEAS  1107 :2022  
  
7.8.1  All personnel entering production areas shall wash their hands. Washing/ troughs shall be sufficient to 
allow proper cleansing of hands forearms for all the staff entering or l eaving the area.  
 
7.8.2  "Now Wash Your Hands” notices shall be clearly displayed in bold type in appropriate places to be a 
constant reminder to personnel on their responsibility to wash their hands at expected times and also 
when deemed necessary.  
 
7.8.3  Only unperfumed  and colourless , liquid, bactericidal soap shall be provided at all washing locations. 
Dispensers shall be easy to clean and designed to contact during use.  
7.8.4  Further disinfection or alcohol rinses, is necessary after hand washing as an  extra measure to ensure 
high standards of hygiene.  
 
7.8.5  Foot or knee operated hand washing facilities are most preferred in high -risk areas.  
 
7.8.6  Only disposable paper towels are acceptable and suitable dedicated towel dustbins should be provided 
and emptied and cleaned regularly. The lids of these bins shall be foot operated.  
 
7.8.7  Alcohol rinses or disinfection are essential after use of the paper towels.  
  
7.9 Management of personnel habits  
 
7.9.1  Personnel shall not eat food, spit, smoke, or use t obacco or snuff in production areas.  
 
7.9.2  Designated places shall be provided where smoking may be done, away from the production places.  
 
7.9.3  Signs for “No Smoking", “No spitting”, “No eating” shall be put up in the production places  
 
 
7.10 Management  of refreshments areas or canteens  
 
7.10.1  Eating and drinking shall not be allowed in the production areas including the eating of sweets or 
chewing gum.  
 
7.10.2  Signs or notices shall be put up prohibiting eating and drinking in the production areas.  
 
7.10.3 All meals, food or drink shall be taken in the canteen or in the place set aside for this purpose away from 
the production areas. The canteen or recreating place shall be kept very clean at all times. Failure to do 
this leads to rodents, cockroaches a nd other contaminants inhabiting the place and eventually getting to 
the production areas.  
 
7.10.4  Glass or soda bottles shall not be taken into production areas.  
 
7.11 Management of protective clothing  
 
7.11.1  All personnel including management and visito rs shall wear protective clothing before the production 
areas for whatever purpose.  
 
7.11.2  The clothing shall be clean and conform to the following:  
 
a) long sleeved white coats are highly recommended;  
 
b) all pockets shall be secure and on the inside; an d 
 
c) buttons are unacceptable. Fastening may be done by use of studs on the inside or by use of Velcro.  
 
7.11.3  No personal clothing shall be allowed on top of the protective clothing  
 
7.11.4  Personnel leaving production areas to visit the canteen, toilet s, or any non -production environment, shall 
leave the protective clothing in changing room.  
 
7.11.5  Washing of the protective clothing shall be done within the company. Home laundering is not  
DEAS  1107 :2022  
 acceptable.  
 
7.11.6  Suitable foot wear shall be worn and shall b e used only in the production areas. Personnel should wear 
their own shoes away from the production areas and shall change the shoes before entering the 
production area.  
 
7.11.7  All personnel shall dip their footwear into a footbath before entering the pro duction areas. The foot dip 
shall have a sponge and a disinfectant.  
 
7.12 Personnel hygiene and food handling practices  
 
7.12.1  All persons working in a food plant shall maintain a high degree of personal cleanliness while on duty. 
Clothing including suita ble head dress should be appropriate to the duties being performed and shall be 
kept clean.  
 
7.12.2  Hands shall be washed as often as necessary to conform to hygienic operating practices.  
  
 
7.12.3  Spitting, eating and the use of tobacco or chewing gum sha ll be prohibited in food handling areas.  
 
7.12.4  All necessary precautions shall be taken to prevent the contamination of the food product or ingredients 
with any foreign substance.  
 
7.12.5  Minor cuts and abrasions on the hands shall be appropriately treat ed and covered with a suitable 
waterproof dressing. Adequate first -aid facilities shall be provided to meet these contingencies so that 
there is no contamination of the food.  
 
7.12.6  Gloves used in food handling shall be maintained in a sound, clean and sa nitary condition; gloves shall 
be made of an impermeable material except where their usage would be inappropriate or incompatible 
with the work involved  
 
8 Operating practices, raw materials and production requirements  
 
8.1 Raw material handling  
 
8.1.1  Acceptance criteria  
 
The raw material shall not be accepted by the plant if known to contain decomposed, toxic or extraneous 
substances that shall not be removed to acceptable levels by normal plant procedures of sorting or 
preparation.  
 
8.1.2  Storage  
 
Raw ma terials stored on the plant premises shall be maintained under conditions that shall protect 
against contamination and infestation and minimize deterioration.  
 
8.1.3  Water  
 
Water used for conveying raw materials into the plant shall be from such a source o r suitably treated as 
not to constitute a public health hazard and shall be used only by permission of the official agency 
having jurisdiction.  
 
8.2 Inspection and sorting  
 
Prior to introduction into the processing line, or at a convenient point within it,  raw materials shall be 
inspected, sorted or culled as required to remove unfit materials. Such operations shall be carried out in 
a clean and sanitary manner. Only clean, sound materials shall be used in further processing.  
 
8.3 Washing or other preparati on 
 
Raw materials shall be washed as needed to remove soil or other contamination. Water used for such 
purposes shall not be recirculated unless suitably treated to maintain it in a condition as shall not  
DEAS  1107 :2022  
 constitute a public health hazard. Water used for w ashing, rinsing, or conveying final food products shall 
be of potable quality.  
 
8.4 Preparation and processing  
 
Preparatory operations leading to the finished product and the packaging operations shall be so timed 
as to permit expeditious handling of conse cutive units in production under conditions which would 
prevent contamination, deterioration, spoilage, or the development of infectious or toxigenic 
microorganisms.  
 
8.5 Packaging of finished product  
 
8.5.1  Materials  
  
Packaging materials shall be stored in a clean and sanitary manner and shall not transmit to the product 
objectionable substances beyond limits acceptable to the official agency having jurisdiction and shall 
provide appropriate protection from contamination.  
 
8.5.2  Techniques for packaging  
 
Packaging shall be done under conditions that preclude the introduction of contamination into the 
product.  
 
8.5.3  Preservation of finished produc t 
 
The following should be noted.  
 
a) Methods of preservation or treatment of the finished product shall be suc h as to kill any insects or mites 
remaining after processing and to result in protection against contamination, deterioration, or 
development of a public health hazard.  
 
b) The finished product shall be of such moisture content that it can be held in the l ocalities of origin and  
under any normally foreseeable conditions for those localities without significant deterioration by decay, 
mould, enzymatic changes, or other causes.  
 
c) In addition to applicable drying, the finished product may be treated with ch emical preservatives at levels 
approved by the Codex Alimentarius Commission, as referenced in the Codex Commodity standards, 
heat processed and/or packed in hermetically sealed containers so that the product shall remain safe 
and shall not spoil under nor mal non -refrigerated storage conditions.  
 
8.6 Storage and transport of finished products.  
 
8.6.1  The finished products shall be stored and transported under such conditions as shall preclude the 
contamination with or development of pathogenic or toxicogeni c microorganisms and protect against 
rodent and insect infestation and deterioration of the product or of the container.  
 
8.6.2  The product shall be stored under suitable conditions of time, temperature, humidity, and atmosphere, to 
prevent significant det erioration.  
 
8.6.3  Where dried fruits  and vegetables  are stored under conditions in which they may become infested by 
insects and mites, appropriate methods of protection shall be used regularly. Dried fruits  and vegetables  
shall be stored in such a manner , that they can be fumigated in situ or so stored that they can be 
removed elsewhere for fumigation in special facilities (e.g. fumigation chambers, steel barges, etc.). 
Cold storage may be used, either to prevent infestation in localities where insects ar e likely to be present 
in ordinary storage or to prevent insects damaging the fruit  and vegetable.  
 
8.7 Sanitation control programme  
 
8.7.1  It is desirable that each plant in its own interest designates a single individual, whose duties are 
preferably divo rced from production, to be held responsible for the cleanliness of the plant. This staff 
shall be a permanent part of the organization and should be well trained in the use of special cleaning 
tools, methods of disassembling equipment for cleaning, and in  the significance of contamination and  
DEAS  1107 :2022  
 the hazards involved.  
 
8.7.2  Critical areas, equipment for cleaning and materials shall be designated for specific attention as part of a 
permanent sanitation schedule.  
  
 
9 Laboratory control procedures  
 
In addition to any control by the official agency having jurisdiction, it is desirable that each plant in its 
own interest shall have its own or access to laboratory control of the sanitary quality of the products 
processed. The amount and type of such control shall v ary with the fruit  and vegetable  as well as the 
needs of management. Such control shall reject all fruits  and vegetables  that are unfit for human 
consumption.  
  
 
10 End product specifications  
 
Appropriate methods shall be used for sampling, analysis, and d etermination in the following specifications.  
 
a) to the extent possible in good manufacturing practice the products shall be free from objectionable 
matter.  
b) The products shall not contain any pathogen microorganisms or any toxic substance originating from 
microorganisms.  
 
c) the products shall comply with the requirements on Pesticide Residues and Food Additives as contained 
in permitted lists or Codex commodity standards.  
 
 
11 Record keeping  
 
11.1 Records shall be available and be supplied on demand as evidence  to establish food safety. These 
records shall be legible, permanent, accurate and be signed and dated by the individual(s) responsible.  
 
11.2 They shall include procedures, controls, limits, and subsequent follow -up documents. They shall be 
retained for a t least one year after the expiration of the durable life date (best before date) or, at least 
two years after the food has been released to the consumer.  
 
11.3 The necessary records shall include:  
 
a) raw material quality control record;  
 
b) grower/suppli er agreements;  
 
c) drying control record;  
 
d) stock control record;  
 
e) company induction for all staff;  
 
f) training programme;  
 
g) daily personnel check list;  
 
h) sanitation record;  
 
i) water analysis checks;  
 
j) knife control record;  
 
k) glass control r ecord;  
 
l) accident and illnesses record;   
DEAS  1107 :2022  
  
m) rodent control record;  
 
n) chemicals records (additives, sanitizers);  
 
o) insects control record;  
 
p) foreign matter control record;  
 
q) finished product control record, lots records including distribution; and  
  
r) customer complaints register.  
 
 
12. Training and competence  
 
12.1 Awareness and Responsibilities  
Food hygiene training is fundamentally important to the food business. All personnel should be aware of their 
role and responsibility in protecting food  from contamination or deterioration. Personnel should have the 
knowledge and skills necessary to enable them to handle food hygienically. Those who handle cleaning 
chemicals or other potentially hazardous chemicals should be instructed in proper use to pr event contamination 
of food.  
 
All those engaged in food operations who come directly or indirectly into contact with food should have sufficient 
understanding of food hygiene to ensure they have competence appropriate to the operations they are to 
perform .  
 
Training is fundamentally important to any food hygiene system and the competence of personnel.  
Adequate hygiene training, and/or instruction and supervision of all personnel involved in food -related activities 
contribute to ensuring the safety of foo d and its suitability for consumption.  
 
 
12.2 Training Programmes  
 
Elements to consider in determining the extent of training required include:  
i. The nature of hazards associated with the food, e.g., its ability to sustain growth of pathogenic or 
spoilage mi croorganisms, the existence of potential physical contaminants or known allergens.  
ii. The way the food is produced, processed, handled and packed, including the likelihood of 
contamination.  
iii. The extent and nature of processing or further preparation before c onsumption of the food.  
iv. The conditions under which the food will be stored.  
v. The expected length of time before consumption of the food; and  
vi. The use and maintenance of instruments and equipment associated with food.  
 
Training programmes should also cons ider the knowledge and skill levels of the personnel being trained. 
Topics to be considered for training programmes could include the following as appropriate to a person’s 
duties:  
i. The principles of food hygiene applicable to the food business.  
ii. The measure s relevant to the food business that are used to prevent contaminants in food.  
iii. The importance of good personal hygiene, including proper hand washing and wearing, when needed, 
appropriate clothing, for food safety.  
iv. The good hygiene practices applicable to the food business.  
v. Appropriate actions to take when food hygiene problems are observed. In addition, for retail and food 
service operations, whether personnel have direct customer interaction is a factor in training, since it 
may be necessary to convey cer tain information about products (such as allergens) to customers.  
 
12.3 Instruction and Supervision  
 
The type of instruction and supervision needed will depend on the size of the business, the nature of its activities 
and the types of food involved. Manage rs, supervisors and/or operators/workers should have sufficient 
knowledge of food hygiene principles and practices to be able to identify deviations and take necessary action 
as appropriate to their duties. Periodic assessments of the effectiveness of trai ning and instruction programmes 
should be made, as well as routine supervision and verification to ensure that procedures are being carried out  
DEAS  1107 :2022  
 effectively. Personnel tasked to perform any activities used in food control should be trained adequately to 
ensure that they are competent to perform their tasks and are aware of the impact of their tasks on the safety 
and suitability of the food.  
 
12.4 Refresher Training  
 
Training programmes should be routinely reviewed and updated where necessary. Systems should be in place 
to ensure that food handlers and personnel associated with the food business, such as maintenance staff, 
remain aware of all procedures necessary to maintain the safety and suitability of food. Records should be kept 
of training activities  
 
 
 
 
 
 
 
 
 
 
 
Annex A  
(normative)  
 
Materials required for processing dried fruits  and vegetable  
 
 
A.1 The provisions detailed below are required for processing of all dried fruit  and 
vegetable . 
 
A.1.1  Preparation rooms including  but not limited to : 
 
room for stor age of raw materials;  
 
– processing rooms for cutting and slicing;  
 
– sorting/packing/labelling room;  
 
– storage room for packing material;  
 
– changing rooms;  
 
– washrooms away from the processing facility; and  
 
– storage room for cleaning materials deterg ents/disinfectants.  
 
A.1.2  Other facilities include  but not limited to  
 
– insectrocutors or electric fly killers for each exit of processing room;  
 
– Drying facilities such as solar driers , dehydrators, ovens, etc ; and  
 
– first aid box.  
A.2 Basic utilities  and consumables for use in processing of fruits  and vegetables  include but not 
limited to the following:  
 
– trays, (these shall be enough to ensure continuous drying);  
 
– protective clothing or uniforms, preferably white colour including headgear or cover s; 
 
– comfortable closed shoes, white rubber shoes or gumboots;   
DEAS  1107 :2022  
  
– gloves;  
 
–hand washing liquid soap (non -perfumed);  
 
– paper towels;  
 
– disinfectant (non -perfumed), for example, 95 % ethyl alcohol for final, hand disinfection;  
 
– detergent for cleaning f loors, tables, trays, uniforms etc;  
 
– chlorine powder;  
 
– appropriate food grade packages  for finished dried products;  
 
– pallets for storage;  
 
– dustbins with lids, foot operated for inside pack house; and  
 
–contents of the first aid box.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
DEAS  1107 :2022  
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Annex  B 
(normative)  
Quality  control  procedures  
 
C.1 General  
A system of control in processing, quality and safety, shall be in place so as to achieve maximum efficiency, 
while consistentl y producing products that conform to customer expectations. The system shall among others 
cover the aspects found below.  
 
C.2 Inspection and storage of raw materials  
 
C.2.1  The raw materials shall always be off -loaded in a covered place and transferred to their appropriate 
storage area.  
 
C.2.2  The raw materials for organic production shall be stored separately from conventionally produced 
materials. Similarly, materials for organic production shall be only obtained from the farmers that have  
DEAS  1107 :2022  
 been certified for organic certification.  
 
C.2.3  The details of all supplied raw materials shall include details of the farmer’s code, date of harvest to 
allow lot numbering and traceability.  
 
C.2.4  The person responsible for quality shall keep record of the date the raw  material was harvested and 
received, the quantity received, the assigned lot number, defects, etc.  
 
Where a lot supplied contains many defects this shall be communicated back to farmer so that necessary 
production adjustments could be made with a view to improve quality.  
 
 
C.3 Drying process control  
 
C.3.1  The drying process shall be monitored and records kept at regular intervals and reference should always 
be made to the expected Fresh: Dried fruit  and vegetable  ratio.  
 
C.3.2  Daily analysis results on th e quantity of produce and the expected grade 1 quality versus the actual 
grade1 quality obtained.  
 
 
C.4 Product identification and traceability  
 
C.4.1  For purposes of product identification and traceability, each of the approved farmers, or any other 
appro ved supplier, shall be assigned a unique code identification number.  
 
At the farm level, the produce shall be labelled with the farmer's code. Produce delivered to the 
processing unit shall have a farmer's delivery list bearing the following information:  
 
a) the farmers code,  
 
b) date of delivery,  
 
c) the produce,  
  
 
d) organic quality for organic produce, and  
 
e) signature of the farmer.  
 
All produce arriving at the processing unit, shall be labelled with the lot number indicating the farmer's code and 
the date of harvesting produce. The same lot number shall be kept together with the produce during storage.  
 
During drying, the dryer and the trays shall be tagged with same lot number to enable the easy identification of 
the product that was supplied by a pa rticular farmer  
 
The same lot number shall be retained during sorting, grading and packing of the product. It shall appear on the 
outer box when the product has finally been packed and is ready for dispatch.  
 
 
C.5 Packaging and labelling  
 
C.5.1  The packagi ng shall adequately protect the product during the expected life under specified. It shall also 
not have any significant adverse interaction with the product.  
 
C.5.2  Where dried fruits  and vegetables  are vacuum packed the sealing has to be neat and intact without any 
hole that can allow entrance of air.  
 
C.5.3  The following information shall be indicated on each bag by the dried product:  
 
a) product name;  
  
DEAS  1107 :2022  
 b) lot number; and  
 
c) the words “Organic" in case of an organic product.  
 
C.5.4  The following informa tion shall be indicated by the exporter on each bag:  
 
a) product type;  
 
b) lot number;  
 
c) sell by date;  
 
d) name and details of exporter;  
 
e) country of origin;  
 
f) net weight; and  
 
g) certifying body, (the EU regulation clause, in case of organic produce ). 
 
 
C.6 Net weight control  
 
C.6.1  Each individual bag shall be accurately weighed on a calibrated balance. Tare weight of the empty bags 
shall be taken and recorded. The gross weight shall then be taken of the individual.  
 
Net weight = Gross weight - Tare weight.  
 
C.6.2  Sample at least five bags every hour during and packing, and determine the net weight and record the 
result.  
  
C.6.3  In case some bags are found to contain less or more the required net weight, such bags shall be 
rejected and sent back for repacking.  
 
C.6.4  In calibrating the measuring equipment the following shall be observed:  
 
a) all measuring instruments used shall be having known accuracy. Such instruments include 
thermometers, weighing scales, relative humidity gauges etc.;  
 
b) where possible , calibration of these instruments shall be done by the Metrology Division of the Uganda  
National Bureau of Standards or any other competent calibration laboratory recognized by the Uganda  
National Bureau of Standards. Most instruments require calibration by these laboratories once a year. 
The issued calibration certificates shall be kept;  and 
 
c) scales shall be calibrated every time before use by a person responsible for quality assurance using 
stamped weight.  
 
C.6.5  To ensure conformance to the customer spe cification the quality of dried fruits  and vegetables  shall be 
monitored during sorting, packing, weighing, and labelling. Monitoring records shall be kept. The 
monitoring may include the following:  
 
a) levels of defects observed. If the defect levels are higher than the limit, then the entire product 
shall be re -sorted again and the sorting team cautioned to sort carefully;  
 
b) monitoring of the quality of seals. In case of poor seals, the bags shall be re -sealed; and  
 
c) proper labelling especially the lo t number and words organic quality when the production is 
organic in origin.  
 
Final confirmation of batch shall be made when the batch conforms to customer requirements  and other 
applicable statuto ry and regulatory requirements.  
  
DEAS  1107 :2022  
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
© EAC 2022  – All rights  reserved  