DRAFT UGA NDA STANDARD  
  DUS 2245  
First  Edition  
2020 -02-03 
 
 
 Reference number  
WDUS 2245: 2020  
© UNBS 2020   
  
Safety of foodstuffs —Requirements  
 DUS 2245 : 2020  
ii © UNBS 2020  – All rights reserved  
 Compliance with this standard does not, of itself confer immunity from legal obligations  
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsible for its correct applic ation  
© UNBS 2020   
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written 
permission from  UNBS.  
Requests for permission to reproduce this document should be addressed to  
The Executive Director  
Uganda National Bureau of Standards  
P.O. Box 6329  
Kampala  
Uganda  
Tel: +256 41 7 333 2 50/1/2/3  
Fax: +256 41 4 286 123  
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  DUS 2245:2020  
© UNBS 2020  – All rights reserved  iii 
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ............................  iv 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  2 
4 General requirements  ................................ ................................ ................................ ...........................  4 
5 Criteria of technical conformity  ................................ ................................ ................................ ...........  5 
6 Hygiene  ................................ ................................ ................................ ................................ ...................  5 
7 Food additives  ................................ ................................ ................................ ................................ ....... 5 
8 Contaminants  ................................ ................................ ................................ ................................ .........  5 
9 Microbiological requirements  ................................ ................................ ................................ ..............  6 
9.2.1  Milk and Dairy p roducts  ................................ ................................ ................................ ........................  6 
9.2.2  Meat, Poultry and its Products  ................................ ................................ ................................ .............  6 
9.2.3  Fish and seafood/ shell fish and their products  ................................ ................................ ................  8 
9.2.4  Egg and Egg Products  ................................ ................................ ................................ ..........................  8 
9.2.5  Fats and Oils (Oil and Fats based foods) ................................ ................................ ............................  9 
9.2.6  Tomato Concen trates, Sauces, dry soups, Vinegar, Spices and Herbs  ................................ ..........  9 
9.2.7  Fruit, Vegetables and their products  ................................ ................................ ................................ . 10 
9.2.8  Canned Foods and Ingredie nts for Canning  ................................ ................................ ....................  10 
9.2.9 Cereals, Legumes, Nuts, Oil seeds, and their Products  ................................ ................................ .. 10 
9.2.11  Cocoa, chocolate, Sweets, confectionery and  their Ingredients  ................................ ....................  11 
9.2.14  Combination of foods Ready to Eat  ................................ ................................ ................................ .. 11 
9.2.15  Infants, Children and Certain Categories of Dietetic Foods  ................................ ...........................  12 
9.2.16  Ingredients for Food Industries  ................................ ................................ ................................ .........  14 
9.2.17  Miscellaneous Foods  ................................ ................................ ................................ ..........................  14 
10. Packaging  ................................ ................................ ................................ ................................ .............  15 
11.  Weights and measures  ................................ ................................ ................................ .......................  15 
12.  Labelling  ................................ ................................ ................................ ................................ ...............  15 
13. Sampling of food for microbial analysis  ................................ ................................ ...........................  15 
 DUS 2245 : 2020  
iv © UNBS 2020  – All rights reserved  
 Foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade , Industry and 
Cooperat ives established under Cap 327 , of the Laws of Uganda , as amended .  UNBS is mandated to co -
ordinate the elaboration of standards and is  
(a) a member of International Organisation for Standardisation (ISO) and  
(b) a contact point for the WHO/FAO Codex Alimentariu s Commission on Food Standards, and  
(c) the National Enquiry Point on TBT  Agreement  of the World Trade Organisation (WTO).  
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical 
Committee is established to deliberate o n standards in a given field or area and consists of key stakeholders 
including government, academia, consumer groups, private sector and other interested parties.  
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakehol ders and the 
general public for comments. The committee reviews the comments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
The committee responsible for this document is Technica l Committee UNBS  TC 2/ SC 7 Food Labelling  and 
Food Hygiene  DUS 2245:2020  
© UNBS 2020  – All rights reserved  v 
 Introduction  
Food safety is everyone’s business. Everyone has the right to safe, nutritious and sufficient food. Still today, 
almost one in ten people in the world fall ill after eating contamina ted food. Food -borne illnesses are estimated 
to be responsible for 420 000 deaths annually – 125 000 of them in children under five - every year, with 
people in Africa and Southeast Asia suffering the most. (FAO, 2019)  
Access  to sufficient amounts of safe a nd nutritious food is key to sustaining life and promoting good health. 
Unsafe food containing harmful bacteria, viruses, parasites or chemical substances, causes more than 200 
diseases – ranging from diarrhoea to cancers. An estimated 600 million – almost  1 in 10 people in the world – 
fall ill after eating contaminated food. Diarrhoeal diseases are the most common illnesses resulting from the 
consumption of contaminated food . Unsafe food creates a vicious cycle of disease and malnutrition, 
particularly aff ecting infants, young children, elderly and the sick  (WHO, 2020) .   
Safe food is critical to the 2030 Agenda for Sustainable Development. Food safety has a significant impact on 
trade and the economy. Food trade represents approximately 10% of total intern ational trade. Recent 
estimates indicate that unsafe food costs low - and middle -income economies around US$ 95 billion in lost 
productivity each year  (World Bank, 2018).  
This Uganda standard lays down general food safety requirements, according to which fo od must not be 
placed on the market if it is unsafe. Food business operators have an obligation to withdraw unsafe food from 
the market. In order to contribute to the protection of public health and to prevent differing interpretations, it  is 
appropriate t o establish harmonised safety criteria on the acceptability of food, in particular as regards the 
presence of certain pathogenic micro -organisms.  
Microbiological criteria  give guidance on the acceptability of foodstuffs and their manufacturing processes. 
Preventative actions, such as the application of Good Hygiene  Practices (GHP)  and Good Manufacturing 
Practices  (GMP) and the Hazard Analysis Critical Control Point  (HACCP) principles contribute to achieving 
food safety. Microbiological testing alone cannot guarantee the safety of a foodstuff tested, however the 
microbiological criteria provide objectives and reference points to assist food businesses and competent 
authorities in their activities to manage and monitor the safety of foodstuffs respectively.  
This standard lists the maximum permissible levels of food borne microorganisms , among other food safety  
aspects, that pose a risk to human health.  
 DRAFT UGANDA STANDARD  DUS 2245: 2020  
 
© UNBS 2020  – All rights reserved  1 
 Safety of foodstuffs  – Requirements  
1 Scope   
This working draft Uganda Standard provides  for general food safety requirements for foods intended for 
human consumption or further processing  in particular where there is no specific product Uganda standard.  It 
provides the basic requirements to be met for a food to be passed as safe .   
2 Normative references   
The following referenced 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 re ferenced document (including any amendments) applies.  
AOAC 967.26,  Salmonella in processed foods. Detection  
EAS 803 , Nutrition labelling - Requirements  
EAS 804 , Claims on food - Requirements  
EAS 805 , Use of nutrition and health claims - Requirements  
US 16 59, Materials in contact with food - Requirements for packaging materials  
US 217 -7/EAS 217 -7, Methods for microbiological examination of foods - Part 7: Examination for Clostridium 
Botulinum and Clostridium Botulinum toxin  
US 28 EAS 39,   Code of practice for hygiene in the food and drink manufacturing industry  
US 45 , General Standard for Food additives.  
US 738 , General standard for contaminants and toxins in food and feed  
US C AC/GL 50 , General  guidelines on sampling   
US CAC/MRL 2,  Maximum Residue Limits (MRLs) and Risk Management Recommendations (RMRs) for 
residues of veterinary drugs in foods  
US EAS 38 , Labelling of pre -packaged foods - General requirements  
US EAS 68 -2-1,  Milk and milk products - Methods for microbiological examination - Part 2 -1: Enumeration of 
coliforms ? Colony count technique at 30 Degrees Cel sius  
US EAS 68 -2-2, Milk and milk products - Methods of microbiological examination ? Part 2 -2: Enumeration of 
coliforms ? Most probable number technique at 30 Degrees Cel sius  
US ISO 4831,  Microbiology of food and animal feeding stuffs - Horizontal method for the detection and 
enume ration of coliforms - Most probable number technique   
2 © UNBS 2020  – All rights reserved  
 US ISO 4832 , Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of 
coliforms - Colony -count technique  
US ISO 11290 -1,  Microbiology of food and animal feeding stuffs - Horizontal method for the detection and 
enumeration of Listeria monocytogenes - Part 1: Detection method  
US ISO 11866 -1, Milk and milk products - Enumeration of presum ptive Escherichia coli - Part 1: Most 
probable number technique using 4 -methylumbelliferyl -beta-D-glucuronide (MUG)  
US ISO 11866 -2, Milk and milk products - Enumeration of presumptive Escherichia coli - Part 2: Colony -count 
technique at 44 Degrees C using  membranes  
US ISO 16654 , Microbiology of food and animal feeding stuffs - Horizontal method for the detection of 
Escherichia coli O157  
US ISO 21527 , Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of 
yeasts and moul ds - Part 1, Colony count technique in products with water activity greater than 0.95  
US ISO 21528 -1, Microbiology of the food chain - Horizontal method for the detection and enumeration of 
Enterobacteriaceae - Part 1: Detection of Enterobacteriaceae  
US ISO 6461 , Water quality - Detection and enumeration of the spores of sulfite - reducing anaerobes 
(clostridia) - Part 2: Method by membrane filtration  
US ISO 6579 , Microbiology of food and animal feeding stuffs — Horizontal method for the detection of 
Salmon ella spp  
US ISO 6888 , Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
coagulase — positive staphylococci (Staphylococcus aureus and other species)  
US ISO 7251 , Microbiology of food and animal feeding stuffs - Horiz ontal method for the detection and 
enumeration of presumptive Escherichia coli - Most probable number technique  
US ISO 9308 -2, Water quality - Enumeration of Escherichia coli and coliform bacteria - Part 2: Most Probable 
Number method  
US ISO 7937 , Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of 
Clostridium perfringens - Colony -count technique  
US ISO 9308 -2, Water quality - Enumeration of Escherichia coli and coliform bacteria - Part 2: Most Probable 
Number metho d 
ISO 166 49-2 
3 Terms and definitions   
For the purposes of this document, the followi ng terms and definitions apply.  
3.1 
Food safety  
quality of the food  not to cause harm to the consumer.  Conditions and practices that preserve the quality of 
food to preven t contamination and food -borne illnesses  
3.2  
micro -organisms  
bacteria, viruses, yeasts, moulds, algae, parasitic protozoa, microscopic parasitic helminths  US 2245: 2020  
© UNBS 2020  – All rights reserved  3 
 3.3  
food safety criterion  
a criterion defining the acceptability of a product or a batch of foods tuff applicable to products placed on the 
market  
3.4  
process hygiene criterion  
 a criterion indicating the  acceptable functioning of the production process. Such a  criterion is not applicable to 
products placed on the  market. It sets an indicative contami nation value above  which corrective actions are 
required in order to  maintain the hygiene of the process in compliance with  food law  
3.5  
compliance with microbiological criteria   
obtaining  satisfactory or a cceptable results set in this standard  when  testing against the values set for the 
criteria through the  taking of samples, the conduct of analyses and the  implementation of corrective action, in 
accordance with  food law and the instructions given by the competent  authority.  
3.6  
lot 
is a quantity of food  which is prepared or packed under essentially the same conditions, usually from a  
particular preparation or packing unit or during a particular time ordinarily not exceeding 24 h  
3.7  
batch  
is a group or set of identifiable products obtained from a given process under practically identical 
circumstances and produced in a given place within one defined production period  
3.8  
microbiological criterion  
a criterion defining the acceptability of a product, a batch of foodstuffs or a process, based on the absenc e, 
presence or number of micro -organisms, and/or on the quantity of their toxins/metabolites, per unit(s) of  mass, 
volume, area or batch  
3.9 
defect sample  
sample unit that gives a microbiological criterion value higher than the value of ''M''.  
3.10  
defect ive sample unit  
is a unit in which a micro -organism is detected in a sample unit of a food at a level greater than m  
3.11  
n 
is the minimum number of sample units which must be taken from a lot of food  
3.12 
m 
is the acceptable microbiological level in a sa mple unit. Sampling plans in which m=0 and c=0 are equivalent  
to ‘absent’ or ‘not detected’ reporting for the stated analytical unit size. In most cases this is 25 g (e.g. not  
detected in 25 g)  
3.13 
c 
is the maximum allowable number of defective sample. Th is is the number of sample units , which may  exceed 
the microbiological limit specified by ‘m’. These are considered marginal results, but are acceptable  providing 
they do not exceed the limit specified by ''M'’   
4 © UNBS 2020  – All rights reserved  
 3.14 
M 
is the level which when exceeded in on e or more samples would cause the lot to be rejected  
3.15 
shelf -life 
means either the period corresponding to the period preceding the '‘use by’' or the minimum durability date  
3.16 
ready -to-eat food  
is food intended by the producer or the manufacturer for  direct human consumption without the need for  
cooking or further processing effective to eliminate or reduce to an acceptable level, micro -organisms of  
concern  
3.17 
physical hazards  
are any extraneous object or foreign matter in a food item which may caus e illness or injury to a person  
consuming the product. These foreign objects include, but are not limited to bone or bone chips, metal flakes  
or fragments, injection needles, pieces of product packaging, stones, glass or wood fragments, insects or  
other fi lth, personal items, or any other foreign material not normally found in food products  
3.18 
chemical hazards  
are risks to food safety caused by contamination of food by chemical substances and include allergens  
antibiotic residues, unpermitted chemical pre servatives, cleaners and sanitizers, detergents, unpermitted  food 
additives, lubricants, mycotoxins, pesticides, toxic metals such as lead and mercury and process  
contaminants such as acryl amides  
3.19 
commercial sterility  
the absence of microorganisms cap able of growing in the food at normal non-refrigerated  conditions at which  
the food is likely to be held during manufacture, distribution and storage  
3.20 
biological hazards  
are hazards caused by bacteria, viruses or parasites that are present in air, food , water, soil, animals and  
humans  
3.21 
marginally acceptable  
sample units have a microbial count higher than ''m'' but not more than ''M''.  
3.22 
food business o perators (FBOs)  
participants in the food chain with a primary role and responsibility for managi ng the food safety of their 
products and for complying with requirements relating to those aspects of food under their control.  
 
ISO and IEC maintain terminological databases for use in standardization at the following addresses:  
— ISO Online browsing pla tform: available at http://www.iso.org/obp  
4 General requirements  
4.1 Food business operators shall ensure that  US 2245: 2020  
© UNBS 2020  – All rights reserved  5 
 a) Foodstuffs  comply with the relevant microbiological criteria set out in  this standard  at each stage of 
food production, processing and distribu tion, including retail  and take measures, as part of their 
procedures based on HACCP principles together with the implementation of good hygiene practice  
b) the supply, handling and processing of raw materials and foodstuffs under their control are carried ou t 
in such a way that the process hygiene criteria are met  
c) the food safety criteria applicable throughout the  shelf -life of the products can be met under 
reasonably  foreseeable conditions of distribution, storage and use  
4.2 All foods and food ingredients s hall be managed and handled in such a manner to ensure that what  is 
distributed and offered for sale is safe for the consumer and free from adulteration . 
4.3 It is recommended that the products covered by the provisions of this standard be prepared and  
handled in accordance with the ap propriate sections of the Food and Drugs Act , Public Health Act , ISO 
22000 .  
4.4 All food shall be free from off flavours, off colours  characteric of the product . 
4.5 All food shall be free from insect infestation, Insect frag ments,  rodent contamination and other 
extraneous matter.  
4.6 Foodstuffs shall not  contain micro -organisms or their toxins or metabolites in quantities that  present an 
unacceptable risk for human health.  
4.7 All ingredients used shall be food grade and fit for human consumption.  
4.8 Food business operators shall ensure that food which, is placed on the market or is likely to  be placed 
on the market shall be adequately labelled or identified to facilitate its traceability and recall,  through relevant 
document ation, information or labelling.  
4.9 Food contact materials shall be food grade.  
5 Criteria of technical conformity  
Samples are considered unacceptable in the following cases:  
5.1. When the microbiological criterion value exceeds 'M' in one or more sample  units 'n'.  
5.2. If the number of marginally acceptable samples is higher than c value set in the sampling plan.  
6 Hygiene  
Products covered by this standard  shall be produced, processed, handled and stored in accordance with US 
28 EAS 39.  
7 Food additive s 
The products covered by this standard shall comply with  the requirements of US 45 . 
8 Contaminants  
8.1 The products covered by this standard shall comply with the  relevant  provisions of US 738 .  
6 © UNBS 2020  – All rights reserved  
 8.2 The products covered by this standard shall comply with t he maximum residue limits specified in 
CAC/MRL  2  
8.3 The products shall comply with limits for veterinary drug residues and pesticide residues established by 
the Codex Alimentarius Commission  
 
9 Microbiological requirements  
9.1 All necessary measures req uired for maintaining a hygienic environment throughout the food chain 
(production, handling, and marketing) shall be  established to ensure provision of safe food for human 
consumption.  
9.2 Microbiological limits  
All food categories shall comply with the r elevant microbiological criterion as specified in the ta bles below , 
unless otherwise specified in a product standard. A lot of  food fails to comply with the standard if the number 
of defective sample units is greater than c or the level of a micro -organis m in a food in any one of the sample 
units is more than M. Establishment of microbiological criterion does not necessarily mean that every lot of  
product must be tested  
9.2.1 Milk and Dairy products  
Food category  Micro -organism  Sampling plan  Limits  Test m ethod  
n c m M 
All cheese  Salmonella/25g  20 0 0 – AOAC 967.26  
L.monocytogenes/25 g (supporting 
growth)  5 0 0 – ISO 11290 -1 
Staphylococcus aureus  5 1 102 103 ISO 6888 -1 
Escherichia coli  5 0 0 – ISO 9308 -1 
Fresh cheese  S. aureus(cougulase positiv e)/g 5 1 10 102 ISO 6888 -1  
Raw milk cheese  S. aureus(cougulase positive)/g  5 1 103 104 ISO 6888 -1 
Cheese from mildly heated  
milk or ripened  S. aureus(cougulase positive)/g  5 1 103 104 ISO 6888 -1 
Cheese made from  
pasteurized milk  S. aureus(cougulas e positive)/g  5 1 10 102 ISO 6888 -1 
Escherichia coli/g  5 3 10 102 ISO 9308 -1 
Salmonella/25g  10 0 0 – AOAC 967.26  
 
9.2.2 Meat, Poultry and its Products  
Food category  Micro -organism  Sampling 
plan Limits  Analytical 
reference 
method  
n c m M 
Beef trim mings used  
in ground beef  Escherichia coli/g  30 0 0 – ISO 166 49-2 
Salmonella/g  5 0 0 0 AOAC 9 67.26  US 2245: 2020  
© UNBS 2020  – All rights reserved  7 
 Salmonella/25g  5 0 0 0 AOAC 967.26  
Staphylococcus aureus  5 2 102 103 ISO 6888 -1 
Raw minced/pieces  
meat (chilled/ frozen)  
with soy or marinated  
(e.g. kubba; meat balls,  
burgers)   Aerobic plate count  5 2 5x105 5x106 ISO 4833  
Enterobacteriaceae  5 2 102 103 ISO 21528  
Salmonella  5 0 0 – AOAC 967.26  
Escherichia coli  5 0 0 – ISO 166 49-2 
Staphylococcus aureus  5 2 102 103 ISO 6888 -1 
Listeria  monocyt ogenes  5 0 0 – ISO 11290 -1 
Cured and/or smoked  
meat; mortadella;  
luncheon meat,  
basterma   Aerobic plate count  5 3 5x105 5x106 ISO 4833  
Salmonella  10 0 0 – AOAC 967.26  
Escherichia coli  5 0 0 – ISO 166 49-2 
Listeria monocytogenes  5 0 0 – ISO 11290 -1 
Staphylococcus aureus  5 2 5x102 5x103 ISO 6888 -1 
Cured and/or smoked  
poultry meat; mortadella,  
frankfurters, turkey,  
smoked turkey breast   Aerobic plate count  5 3 104 105 ISO 4833  
Salmonella  10 0 0 – AOAC 967.26  
Listeria monocytogenes   5 0 0 – ISO 11 290-1 
Cooked uncured meat  
 Clostridium perfringens/25g  5 1 102 103 ISO 7937  
Salmonella/25 g  10 0 0 – ISO 6579  
Listeria  monocytogenes   5 0 102 – ISO 11290 -1 
Fermented meats  Salmonella/25 g  
 10 0 0 – AOAC 967.26  
Cooked poultry products  
frozen to b e reheated  
before eating (e.g.  
prepared frozen meals;  
chicken burgers;  
chicken/ turkey rolls,  
chicken nuggets, others  
breaded poultry products  s.aureaus (coagulase 
positive)/g  5 1 102 103 ISO 6888 -1 
L. monocytogenes  5 0 102 – ISO 11290 -1 
Salmonella/25 g 10 0 0 – AOAC 967.26  
Escherichia coli  5 0 0 – ISO 166 49-2 
Cooked uncured poultry   Clostridium perfringens/25g  5 1 102 103 ISO 7937  
Escherichia coli  5 0 0 – ISO 166 49-2 
L. monocytogenes  5 0 102 – ISO 11290 -1 
s.aureaus (coagulase 
positive)/g  5 1 102 103 ISO 6888 -1 
Salmonella/25 g  10 0 0 – AOAC 967.26  
Dried poultry products  Salmonella/25 g  10 0 0 – AOAC 967.26  
Meat & poultry soup 
(concentrated, powder)   Aerobic plate count  5 1 104 105 ISO 4833  
Enterobacteriaceae  5 1 10 102 ISO 21528  
Salmon ella 10 0 0 – ISO 6579   
8 © UNBS 2020  – All rights reserved  
 Dehydrated meat or meat  
components; protein  
concentrates from meat   Salmonella  10 0 0 – AOAC 967.26  
Listeria Monocytogenes  5 0 0 – ISO 11290 -1 
Staphylococcus aureus  5 3 102 103 ISO 6888 -1 
Vacuum packed -semi - 
preserved but peris hable  
meat and poultry  
product   Aerobic plate count  5 2 106 107 ISO 4833  
Salmonella  5 0 0 – AOAC 967.26  
Staphylococcus aureus  5 2 102 103 ISO 6888 -1 
 
9.2.3 Fish and seafood / shell fish and their  products  
Food category  Microorganism  Sampling 
plan Limits  Analytical 
reference 
method  
n c m M 
Fresh crustaceans  
Raw (chilled/ frozen)  
crustaceans (e.g. shrimp,  
prawns, lobsters and  
crab)   Aerobic plate count  5 2 5x105 107 ISO 4833  
Salmonella/25 g  10 0 0 - AOAC 967.26  
vibro cholerae  10 0 0 - AOAC 98 8.20 
L. monocytogenes/25 g  
(supporting growth)  5 0 0 - ISO 11290 -1 
Escherichia coli  5 3 10 5x102 ISO 16649  
Staphylococcus aureus  5 2 102 103 ISO 6888 -1 
Live (raw) mollusks such as bivalves 
(oysters, clams,mussels,etc.),cephalopods 
(squids, cuttlef ish, octopus, 
etc.),gastropods (snails, etc.)  Salmonella/25 g  10 0 0 - AOAC 967.26  
Escherichia coli  5 1 2.3x102 7x102 ISO 16649  
vibro  cholerea  10 1 102 103 AOAC 988.20  
Cooked (chilled/ frozen)  
crustaceans, molluscans  
Shucked, cooked bivalves  
 Aerobi c plate count  5 2 105 106 ISO 4833  
Salmonella/25 g  5 0 0 - AOAC 967.26  
Escherichia coli  5 1 10 5x102 ISO 16649  
Listeria monocytogenes  5 0 0 - ISO 11290 -1 
Staphylococcus aureus  5 1 102 103 ISO 6888 -1 
Lightly preserved fish  
Pasteurised fish   L. mon ocytogenes/g (not  
supporting growth)  5 0 102 - ISO 11290 -1 
 
 
9.2.4 Egg and Egg Products  
Food category  Micro -organism  Sampling plan  Limits  Test method  
n c m M  
Any egg product intended for 
special dietary purposes 
(infants, aged, relief foods, 
etc.) Aerobic plate count  5 1 5x104 106 ISO 4833  
Salmonella  30 0 0 – AOAC 967.26  
Enterobacteriaceae  5 2 10 102 ISO 21528 -2 
Pudding with egg (powders)  Aerobic plate count  5 2 104 105 ISO 4833  US 2245: 2020  
© UNBS 2020  – All rights reserved  9 
  
Egg mix dehydrated  
 
Dried cake mixes with  
high egg content  Salm onella  10 0 0 – AOAC 967.26  
Escherichia coli  5 0 0 – ISO 16649  
Listeria monocytogenes  5 0 0 – ISO 11290 -1 
Staphylococcus aureus  5 1 10 103 ISO 6888 -1 
 
9.2.5 Fats and Oils (Oil and Fats based foods)  
Food category  Micro -organism  Sampling 
plan Limits  Test method  
n C m M 
Mayonnaise -based salads  S. aureus (coagulase  
positive) /g  5 1 102 103 ISO 6888 -1 
Salmonella/ 25 g 10 0 0 – AOAC 967.26  
L. monocytogenes/ 25 g  
(supporting growth)  5 0 0 – ISO 11290 -1 
Pan Gliss  vegetable cooking oil  Aerobic plat e count  5 2 104 105 ISO 4833  
Moulds  5 2 5x101 5x102 ISO 21527 -1 
Enterobacteriaceae  5 2 10 102 ISO 21528 -2 
Salmonella  10 0 0 – AOAC 967.26  
 
9.2.6 Tomato Concentrates, Sauces, dry soups , Vinegar, Spices and Herbs  
Food category  Micro -organism  Sampling 
plan Limits  Test method  
n c n M 
Mustard, salad sauce and other sauces   Aerobic plate count  5 2 103 104 ISO 4833  
Yeasts and moulds  5 2 20 102 ISO 21527 -1 
Enterobacteriaceae  5 1 10 102 ISO 21528 -2 
Escherichia coli  5 2 2 10 ISO 16649  
Salmonella  5 0 0 – AOAC 967.26  
Staphylococcus aureus  5 1 10 102 ISO 6888  
Dry spice blends, Dry soups, gravy and 
vegetable seasoning  
 
 Salmonella/ 25 g 10 0 0 – AOAC 967.26  
Aerobic plate count  5 2 103 104 ISO 4833  
Anerobic plate count  5 2 102 103 ISO 4833  
Yeasts and moulds  5 2 0 102 ISO 21527 -1 
Coliforms  5 1 102 104 ISO 9308  
  
10 © UNBS 2020  – All rights reserved  
 9.2.7 Fruit, Vegetables and their products  
Food category  Microorganism  Sampling plan  Limits  Analytical 
reference 
method  n c m M 
Cooked vegetables  Aerobic colony count/g  5 1 104 105 ISO 4833  
Escherichia coli/ g 5 1 101 102 ISO 16649  
L. monocytogenes/ 25 g  
(supporting growth)  5 0 0 – ISO 11290 -1 
Frozen vegetables and  
frozen fruits, pH equal or  
higher than 4.5   Escherichia coli  5 2 102 103 ISO 16649  
Frozen vegetables and frozen  
fruits, pH less than 4.5  pH measured at the time of 
sampling  pH values shall be less than 4.5 in all tested samples  
Dried fruits; dates  
 (including date paste),  
figs, apricot, grape  
 (raisons), etc)  Yeasts  5 2 10 102 ISO 21527 -1 
Moulds  5 2 102 103 ISO 21527 -1 
Escherichia coli  5 2 0 10 ISO 16649  
Salmonella  5 0 0 – AOAC 967.26  
Vegetable soup (powder)  no 
standard  Aerobic plate count  5 1 104 105 ISO 4833  
Yeasts and Moulds  5 1 102 103 ISO 21527 -1 
Escherichia coli  5 0 0 – ISO 16649  
Salmonella  5 0 0 – AOAC 967.26  
Sprouted seeds (sprouts)  Escherichia coli/ g O157:H7/25 g  30 0 0 – ISO 166 54 
Salmonella/ 25 g 20 0 0 – AOAC 967.26  
 
9.2.8 Canned Foods and Ingredients for Canning  
Commercially sterilized canned foods shall pass sterility test described in the relevant Codex or Uganda 
standard for Canned Foods, in accordance with Annex A  
 
9.2.9 Cereals, Legumes , Nuts, Oil seeds, and their Products  
Food category  Micro -organism  Sampling 
plan Limits  Test method  
n C m M 
Pizza, meat pies, frozen  
dough with o r without  filling   Salmonella  10 0 0 – AOAC 967.26  
Staphylococcus aureus  5 1 102 104 ISO 6888  
Raw ready -to-cook frozen and 
refrigerated dough products  
Raw ready -to-eat frozen and Aerobic plate count  5 2 104 105  
Enterobacte riaceae  5 1 102 103 ISO 21528 -2 
Escherichia coli  5 0 0 – ISO 16649  US 2245: 2020  
© UNBS 2020  – All rights reserved  11 
 refrigerated dough products  Salmonella  20 0 0 – AOAC 967.26  
Listeria monocytogenes * 5 0 0 –  
Staphylococcus aureus  5 1 10 102 ISO 6888  
Puffed, flaked cereal  
Products  Aerobic plate count  5 1 104 105 ISO 4833  
Moulds  5 1 102 104 ISO 21527 -1 
Salmonella  5 0 0 – AOAC 967.26  
Malt, Malt derivatives  Aerobic plate count  5 1 5x104 105 ISO 4833  
Yeasts and moulds  5 1 103 5x103 ISO 21527 -1 
Salmonella  5 0 0 – AOAC 967.26  
bean based products  Salmonella/ 25 g  5 0 0 – AOAC 967.26  
High moisture derivatives of 
dried legumes and bean -based 
products  Salmonella/ 25 g 20 0 0 – AOAC 967.26  
 
 
9.2.11  Cocoa, chocolate , Sweets , confectionery and their Ingredients  
Food category  Micro -organism  Sampling plan  Limits  Test method  
n c m M 
Dehydrated desserts, 
(bonbons, caramels and  
other similar products)  Aerobic plate count  5 2 104 106 ISO 4833  
Escherichia coli  5 0 0 – ISO 16649  
Salmonella  5 0 0 – AOAC 967.26  
Staphylococcus aureus  5 2 10 103 ISO 6888  
Hard & soft candy  Aerob ic plate count  5 2 0 5x103 ISO 4833  
Yeasts and moulds  5 0 0 102 ISO 21527 -1 
Enterobacteriaceae  5 0 0 – ISO 21528 -1 
Salmonella  5 0 0 – AOAC 967.26  
Arabic sweets  Coliforms  5 0 0 – ISO 9308  
Salmonella  5 0 0 – AOAC 967.26  
Escherichia coli O157  5 0 0 – ISO 16654  
Listeria monocytogenes * 5 0 0 – ISO 11290 -1 
Staphylococcus aureus  5 0 0 – ISO 6888  
 
9.2.14  Combination of foods Ready to Eat  
Food category  Micro -organism  Sampling plan  Limits  Test method  
n c m M 
Sandwiches and filled  
rolls with salad  Escherichia coli  5 1 20 102 ISO 9308 -1 
Salmonella  5 0 0 – AOAC 967.26   
12 © UNBS 2020  – All rights reserved  
 Listeria monocytogenes*  5 1 20 102 ISO 11290 -1 
Sandwiches and filled  
rolls without salad  Aerobic plate count **  5 1 106 107 ISO 4833  
Enterobacteriaceae  5 1 102 104 ISO 21528 -2 
Escherichia coli  5 1 20 102 ISO 9308 -1 
Salmonella  5 0 0 – AOAC 967.26  
Staphylococcus aureus  5 1 20 102 ISO 6888 -1 
Coleslaw (cabbage)  Aerobic plate count  5 1 105 106 ISO 4833  
Escherichia coli  5 2 10 102 ISO 9308 -1 
Listeria monocytogenes  5 0 0 – ISO 11290 -1 
Staphylococcus aureus  5 1 102 104 ISO 6888 -1 
Sandwiches and filled  
rolls with cheese - Ready  
to eat meals (pasta/pizza,  
others)  Enterobacteriaceae  5 1 102 104 ISO 21528 -2 
Escherichia coli  5 1 20 102 ISO 9308 -1 
Salmonella  5 0 0 – AOAC 967.26  
Staphylococcus aureus  5 1 20 102 ISO 6888 -1 
Rice Aerobic plate count  5 1 105 106 ISO 4833  
Enterobacteriaceae  5 1 102 104 ISO 21528 -2 
Escherichia coli  5 1 20 102 ISO 9308 -1 
Salmonella  5 0 00 – ISO 6579  
Staphylococcus aureus  5 1 20 102 ISO 6888 -1 
Bhaji, Falafel  
Soup (all kinds), Samosa, 
Mashed potato, Desserts 
(tarts, flans, and sweet pies)  
Spring rolls - Trifle Homous, 
Tzatziki, and other dips.  Aerobic plate count  5 1 105 106 ISO 4833  
Enterobacteriaceae  5 1 102 104 ISO 21528 -2 
Escherichia coli  5 1 20 102 ISO 9308 -1 
Salmonella  5 0 0 – AOAC 967.26  
Staphylococcus aureus  5 1 20 102 ISO 6888 -1 
Jelly Aerobic plate count  5 2 102 103 ISO 4833  
Enterobacteriaceae  5 0 0 – ISO 21528 -2 
Escherichia coli  5 0 0 – ISO 9308 -1 
Salmonella  5 0 0 – AOAC 9 67.26  
Staphylococcus aureus  5 1 20 102 ISO 6888 -1 
Sulphite -reducing  
anaerobes  5 1 0 10 ISO 6461  
 
9.2.15 Infants, Children and Certain Categories of Dietetic Foods  
Food category  Micro -organism  Sampling plan  Limits  Test method  
n c m M 
Biscuits (pla in, dried)  Enterobacteriaceae  5 1 0 102 ISO 21528 -2 
Yeasts and moulds  5 1 50 102 ISO 21527 -1 
Salmonella  5 0 0 – AOAC 967.26  
Escherichia coli O157  5 0 0 – ISO 16654  US 2245: 2020  
© UNBS 2020  – All rights reserved  13 
 Staphylococcus aureus  5 1 10 102 ISO 6888 -1 
Shelf –stable dried  
biscuits coated or  
filled with chocolate  
or others  Enterobacteriaceae  5 1 10 102 ISO 21528 -2 
Salmonella  30 0 0 – AOAC 967.26  
Escherichia coli O157  5 0 0 – ISO 16654  
Staphylococcus aureus  5 1 10 102 ISO 6888 -1 
Dried and instant  
products requiring  
reconstitut ion Aerobic plate count  5 1 104 105 ISO 4833  
Enterobacteriaceae  10 0 0 – ISO 21528 -2 
Salmonella  60 0 0 – AOAC 967.26  
Escherichia coli  5 0 0 – ISO 16654  
Staphylococcus aureus  5 0 0 – ISO 6888 -1 
Cereal based foods for  
infant  Aerobic plate count*  5 2 103 104 ISO 4833  
Salmonella  10 0 0 – AOAC 967.26  
Staphylococcus aureus  5 1 10 102 ISO 6888 -1 
Bacillus cereus  5 1 102 103 ISO 7932  
Listeria monocytogenes  5 0 0 – ISO 11290 -1 
Powdered infant  
formula, including those  
with lactic acid - producing 
cultures  Entero bacteriaceae  10 2 0 102 ISO 21528 -2 
Salmonella  5 0 0 – AOAC 967.26  
Staphylococcus aureus  5 1 10 102 ISO 6888 -1 
Listeria monocytogenes  5 0 0 – ISO 11290 -1 
Dried products  
requiring heating to  
boiling before  
consumption  Aerobic plate count  5 3 105 106 ISO 4833  
Enterobacteriaceae  10 2 0 102 ISO 21528 -2 
Escherichia coli  5 0 0 – ISO 9308 -1 
Salmonella  15 0 0 – AOAC 967.26  
Thermally processed products 
in sealed containers  Shall meet the microbiological requirements for canned foods specified in this 
standard (8 .2.8) 
Dietetic foods to be  
eaten by high risk  
category of consumers  
 (according to the type  
of the product)  Aerobic plate count  5 1 103 104 ISO 4833  
Escherichia coli  5 2 0 10 ISO 9308 -1 
Salmonella  60 0 0 – AOAC 967.26  
Listeria monocytogene s 5 0 0 – ISO 11290 -1 
Staphylococcus aureus  10 1 10 102 ISO 6888 -1 
Body building foods  Aerobic plate count  5 0 0 104 ISO 4833  
Yeasts and moulds  5 0 0 3x102 ISO 21527 -1 
Coliforms  5 0 0 10 ISO 9308 -1 
Escherichia coli  5 0 0 – ISO 9308 -1 
Salmonella  5 0 0 – AOAC 967.26  
Staphylococcus aureus  5 0 0 – ISO 6888 -1  
14 © UNBS 2020  – All rights reserved  
  
 
9.2.16  Ingredients for Food Industries  
Food category  Micro -organism  Sampling plan  Limits  Test method  
n c m M 
Enzymes  Escherichia coli  5 2 0 10 ISO 9308 -1 
Salmonella  10 0 0 – AOAC 967. 26 
Dyes (food colours)  Aerobic plate count  5 2 104 106 ISO 4833  
Salmonella  10 0 0 – ISO 6579  
Gums  Aerobic plate count  5 2 104 106 ISO 4833  
Enterobacteriaceae  5 2 10 103 ISO 21528 -2 
Eggs products  Aerobic plate count  5 2 104 106 ISO 4833  
Salmonella  10 0 0 – AOAC 967.26  
Enterobacteriaceae  5 2 10 102 ISO 21528 -2 
Yeasts  Spores of rope -forming 
bacteria  5 1 102 103 ISO 7932  
Escherichia coli  5 2 0 10 ISO 9308 -1 
Salmonella  20 0 0 – AOAC 967.26  
Gelatine  Aerobic plate count  5 3 5x103 105 ISO 4833  
Salmonella  5 0 0 – AOAC 967.26  
Staphylococcus aureus  5 1 102 103 ISO 6888 -1 
Clostridium perfringens  5 1 102 104 ISO 7937  
 
9.2.17  Miscellaneous Foods  
Food category  Micro -organism  Sampling plan  Limits  Test method  
n c m M 
Tofu (not UHT)  Escherichia co li 5 0 0 – ISO 9308 -1 
Staphylococcus aureus  5 2 102 103 ISO 6888 -1 
Sesame seed products  
 (Tahini, Halwa)  Moulds  5 1 102 103 ISO 21527 -1 
Escherichia coli  5 0 0 – ISO 9308 -1 
Salmonella  5 0 0 – AOAC 967.26  
Staphylococcus aureus  5 1 10 102 ISO 6888 -1 
Cultured Seeds and Grains 
(bean sprouts, alfalfa, etc)  Escherichia coli  5 0 0 – ISO 9308 -1 
Salmonella  5 0 0 – AOAC 967.26  
Edible essential water  
others)  Aerobic plate count  5 2 10 102 ISO 4833  
Yeasts  5 2 0 20 ISO 21527 -1 
Candida  5 0 0 – ISO 20743  US 2245: 2020  
© UNBS 2020  – All rights reserved  15 
 Coliforms  5 2  10 ISO 9308 -1 
Escherichia coli  5 0 0 – ISO 9308 -1 
Pseudomonas aeruginosa  5 0 0 – ISO 16266  
Nutritious powder  Aerobic plate count  5 2 103 104 ISO 4833  
Coliforms  5 1 0 10 ISO 9308 -1 
Salmonella  15 0 0 – AOAC 967.26  
Staphylococcus au reus 5 0 0 – ISO 6888 -1 
Cream caramel powder  Aerobic plate count  5 2 104 106 ISO 4833  
Escherichia coli  5 2 0 10 ISO 9308 -1 
Salmonella  10 0 0 – AOAC 967.26  
Staphylococcus aureus  5 1 10 103 ISO 6888 -1 
 
10. Packaging  
10.1 The products  shall be package d in food grade packaging that will safeguard the hygienic, nutritional, 
technological, and organoleptic qualities of the product.  
10.2 The packaging materials used shall conform to the requirements given in US 1659.  
11.  Weights and measures  
The packages  shall comply with the Weights and measures regulations of Uganda  
12.  Labelling  
12.1 Each product shall be labelled in accordance with the requirements specified in US EAS 38  
12.2  Nutrition labelling, claims on food and use of nutritional and health cla ims shall be done in 
accordance with EAS 803, EAS 804 and EAS 805 respectively  
13. Sampling of food for microbial analysis  
13.1 Sampling shall be done in accordance with the requirements in  US CAC/GL 50 . Samples shall be taken 
from processing, storage area s, equipment used in food production or at  point of sale, when such sampling is 
necessary for ensuring that the criteria are met. In that sampling the  ISO 18593 shall be used as a reference 
method.  
13.2 The approved Uganda  test methods for food microbiolog y shall be used to determine whether the  food 
has exceeded the maximum permissible levels of the food borne micro -organisms in relation to that  food.  
13.3 In the event of the use of alternative analytical methods, such methods shall be validated against th e 
reference method, and if a proprietary method, certified by a third party in accordance with the protocol set  out 
in -ISO 16140 or other internationally accepted similar protocols, is used.  
 
  
16 © UNBS 2020  – All rights reserved  
 Annex A  
Item Micro -organism  Sampling plan  Limit per ml or 
gram  
n c m M 
First Action  Must be the number of cans tested 24 cans and the 
absence of defects; lock; welding or swelling during 
incubation indicates the efficiency of the commercial 
sterilization process and the safety of batch 
production.  24 – 0 – 
Secon d Action  When there are 1 -2 defective cans or swelling 
should; therefore larger numbers of cans should be 
sorted from the batch.  
 
In case of presence of more than 1 % of defective 
cans; reject the batch, but the presence of 1 % or 
less; the third action is  taken.  – 
 1 % 
 0 
 – 
 
Third Action  Examine 24 cans during the incubation period for not 
less than 10 days in the incubator at a temperature of 
30-37 °C for non -acid canned, or in the incubator at 
25 °C for acidic canned. Production is not identical in 
the case of a can or more defective or welding or 
swelling after incubation.  24 0 0 – 
 
Fourth Action  Being in the absence of any swelling or defects lock 
and welding after the third action.  
 
Open and lifting the welding and examine 10 cans.  
 
Accept the batch  in the absence of any defects in the 
weld or lock.  10 
 0 
 0 
 – 
 US 2245: 2020  
© UNBS 2020  – All rights reserved  17 
 Certification marking  
Products that conform to Uganda standards may be marked with Uganda National Bureau of Standards 
(UNBS) Certification Mark shown in the figure below.  
The Standards Ac t governs the use of the UNBS Certification Mark , and the Regulations made thereunder. 
This mark can be used only by those licensed under the certification mark scheme operated by the Uganda 
National Bureau of Standards and in conjunction with the relevant  Uganda Standard. The presence of this 
mark on a product or in relation to a product is an assurance that the goods comply with the requirements of 
that standard under a system of supervision, control and testing in accordance with the certification mark 
scheme of the Uganda National Bureau of Standards. UNBS marked products are continually checked by 
UNBS for conformity to that standard.  
Further particulars of the terms and conditions of licensing may be obtained from the Director, Uganda 
National Bureau of Standards.  
 
 US 2245: 2020    
 
ICS 67.020  
Price based on nn pages  
© UNBS 2020 – All rights reserved   
 Bibliography  
European Union  (microbiological criteria for foodstuffs) regulations 2012, s.i. no. 474 of 2012  
 
Corrigendum to commission regulation (ec) no 2073/2005 of 15 November  2005 on microbiological criteria  
for foodstuffs  (officia l journal of the European  union l 338 of 22 December  2005)  
 
GSO /FDS 1016 / 2014, microbiological criteria for  foodstuffs, standardization organization for g.c.c (gso)  
 
KS 2455: 2013, food safety — general standard, Kenya  standard