Rwanda has introduced new specifications for cured ham, smoked ham, and brined ham products, establishing quality and safety benchmarks for the sector.
Rwanda Sets New Standards for Cured and Smoked Ham
Importers must meet DEAS1028: 2026 specifications for ham products.
What changed
New specification DEAS1028: 2026 sets production, sampling and testing requirements.
Product scope defined for cured, smoked, and brined ham with bone in under HS code 021011.
Regional alignment with East African food safety standardization efforts.
Who it affects
Ham importers must ensure products meet the new DEAS1028: 2026 specification.
Ham producers need to follow new production, sampling and testing methods.
What to do
Review the DEAS1028: 2026 specification for detailed requirements.
Submit feedback before the July 28, 2026 comment deadline.
Update production processes to meet new standards.
Key dates
Compliance Requirements for Ham Products in Kenya under East African Standards
Kenya, as a member of the East African Community (EAC), adopts East African Standards (EAS) for food products, including ham. While Rwanda has introduced new specifications, Kenya’s compliance framework for cured, smoked, and brined ham is governed by EAS 1028:2021 (Ham – Specification) and referenced Codex Alimentarius and EAC standards. Below is a structured analysis of the regulatory requirements applicable in Kenya.
1. Scope and Definitions
- Ham is defined as a cured meat product traditionally derived from the hind pork leg but may also come from other carcass portions or food animals1.
- The standard applies to cured ham, which may be smoked, cooked, spiced, or flavored1.
- "Ready-to-eat" (RTE) ham is intended for consumption without further treatment1.
2. Key Regulatory Requirements
A. Raw Material and Slaughter Requirements
| Requirement | Specification | Source |
|---|---|---|
| Animal Slaughter | Must occur in a licensed slaughterhouse with ante-mortem and post-mortem inspection per CXC 58 (Code of Hygienic Practice for Meat). | 1 |
| Meat Quality | Must be fit for human consumption, free from objectionable odors, and of good color, texture, and conformation. | 1 |
| Curing Agents | Must comply with CXS 192 (General Standard for Food Additives). | 1 |
| Potable Water | Must meet EAS 12 (Potable Water – Specification). | 1 |
B. Optional Ingredients and Additives
- Permitted optional ingredients (if used) must be food-grade and comply with relevant EAS, including:
- Food additives must comply with CXS 1922.
C. Hygiene and Microbiological Limits
| Parameter | Raw Ham Limit | Ready-to-Eat (RTE) Ham Limit | Test Method | Source |
|---|---|---|---|---|
| Escherichia coli O157:H7 | Absent in 25g | Absent in 25g | ISO 16654 | 2 |
| Salmonella spp. | Absent in 25g | Absent in 25g | ISO 6579-1 | 2 |
| Listeria monocytogenes | ≤10² CFU/g | Absent | ISO 11290-1 | 2 |
| Coagulase-positive Staphylococcus aureus | ≤10³ CFU/g | Absent | ISO 6888-1 | 2 |
| Yeasts and Moulds | Not Applicable | ≤10² CFU/g | ISO 21527-2 | 2 |
- Production hygiene must comply with:
- CXC 58 (Code of Hygienic Practice for Meat).
- EAS 39 (Hygiene in the Food and Drink Manufacturing Industry – Code of Practice)2.
D. Contaminants and Heavy Metals
| Contaminant | Maximum Limit | Source |
|---|---|---|
| Veterinary Drug Residues | Must comply with CXM 2 (Codex MRLs). | |
| Pesticide Residues | Must comply with Codex Alimentarius online database. | |
| Heavy Metals | Must comply with CXS 193 (e.g., lead, cadmium, mercury). | 1 |
E. Smoking and Processing
- Smoking must comply with CAC/RCP 68 (Code of Practice for Reduction of PAH Contamination) to minimize polycyclic aromatic hydrocarbons (PAHs)1, 2.
F. Packaging and Labelling
| Requirement | Specification | Source |
|---|---|---|
| Packaging Material | Must be food-grade and protect against physical, microbiological, and chemical contamination. | 1 |
| Mandatory Labelling | Must include: | 1 |
| – Product name ("Ham"). | ||
| – Carcass portion and species of origin. | ||
| – Presentation form (e.g., smoked, sugar-cured, honey-cured). | ||
| – Ingredients list (descending order). | ||
| – Allergen declaration. | ||
| – Manufacturer’s name and address. | ||
| – Net weight (metric units). | ||
| – Product type ("raw ham" or "ready-to-eat"). | ||
| – Date of manufacture and expiry date. | ||
| – Batch number. | ||
| – Storage conditions. | ||
| – Country of origin. | ||
| – Instructions for use (if applicable). |
G. Sampling and Testing
- Sampling must follow:
- CXG 50 (General sampling guidelines).
- ISO/TS 17728 (for microbiological analysis)1.
3. Enforcement and Compliance
- Responsible Authority: The Kenya Bureau of Standards (KEBS) enforces EAS compliance under the Standards Act (Cap. 496).
- Updates: EAS are subject to periodic review; businesses must use the latest version1.
- Patent Rights: Some elements may be subject to patents; compliance does not absolve users of patent obligations1.
Summary Answer
Kenya’s compliance framework for cured, smoked, and brined ham is governed by EAS 1028:2021 (Ham – Specification), which mandates:
- Raw material standards, including slaughterhouse hygiene (CXC 58) and potable water (EAS 12)1.
- Microbiological limits (e.g., absence of Salmonella and Listeria in RTE ham) and hygiene practices (EAS 39)2.
- Contaminant controls for veterinary drugs (CXM 2), pesticides (Codex), and heavy metals (CXS 193)1.
- Smoking processes compliant with CAC/RCP 68 to limit PAHs1.
- Labelling requirements (e.g., product name, ingredients, allergens, expiry date) and food-grade packaging1.
- Sampling protocols per CXG 50 and ISO/TS 177281.
Businesses must ensure adherence to these standards, as enforced by KEBS, and monitor updates to EAS1. Rwanda’s specifications, while informative, do not supersede Kenya’s obligations under EAC harmonized standards.
Sources
- ↩ WTO TBT notification 26-02806 — Tanzania https://members.wto.org/crnattachments/2026/TBT/TZA/26_02806_00_e.pdf
- ↩ WTO SPS notification 26-02801 — Tanzania https://members.wto.org/crnattachments/2026/SPS/TZA/26_02801_00_e.pdf