PUBLIC REVIEW DRAFT DRAFT UGANDA 
STANDAR D 
  DUS DARS  1242 
First  Edition  
2022 -mm-dd 
 
 Reference number  
DUS DARS 1242 : 2022 
 
© UNBS 2022  
   
Goose  meat — Carcasses and parts  
 
 PUBLIC REVIEW DRAFTDUS DARS  1242 : 2022  
ii                © UNBS  2022  - 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 
responsib le for its correct application  
© UNBS 2022  
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 
Fax: +256 41 286 123  
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  
 
 
  PUBLIC REVIEW DRAFTDUS DARS  1242 : 2022  
© UNBS  2022  - All rights reserved                 iii National foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade, Industry and 
Cooperatives established under Cap 327, of t he Laws of Uganda, as amended. UNBS is mandated to co -
ordinate the elaboration of standards and is  
(a) a member of International Organisati on for Standardisation (ISO);   
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standard s; and  
(c) the National Enquiry Poin t 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 on standards in a given field or area and consists of represent atives of 
consumers, traders, academicians, manufacturers, government and other stakeholders.  
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the com ments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
This Draft Uganda Standard , DUS DARS 1242 :2022 , Goose  meat — Carcasses and parts , is identical with 
and is being reproduced from an African  Standard , DARS 1242 :2022, Goose  meat — Carcasses and parts , 
and is proposed for adoption as a Uganda Standard.  
The committee responsible for this document is Technical Committee UNBS/  TC 214, Poultry and poultry 
products . 
Wherever the words, “African  Standard " appear, they shou ld be replaced by "Uganda Standard ". 
  
 
   AFRICAN 
STANDARD  DARS  
1242  
First Edition 2022 
 
 Reference No. DARS 1242:202 2 
ICS 67.120.30  
 
 
© ARSO 2022  
 
 
 
 
 
 
 
 
 
 
 
Goose meat — Carcasses and parts – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 DARS 1242: 2022  
ii © ARSO 2022 — All rights reserved  
  
Table of contents  
 
1 Scope  ................................ ................................ ................................ ................................ ..............  1 
2 Normative references  ................................ ................................ ................................ ......................  1 
3 Terms and Definitions  ................................ ................................ ................................ .....................  1 
4. Presentation  ................................ ................................ ................................ ................................ .... 1 
5. Quality Requirement  ................................ ................................ ................................ .......................  1 
5.1 General Requirements  ................................ ................................ ................................ ................  2 
5.2 Specific Requirement  ................................ ................................ ................................ ..................  2 
6 Food additives  ................................ ................................ ................................ ................................ . 3 
7 Contaminants  ................................ ................................ ................................ ................................ .. 3 
7.1 Heavy Metal  ................................ ................................ ................................ ................................  3 
7.2 Microbiological limits  ................................ ................................ ................................ ...................  3 
7.3 Veterinary drug residues  ................................ ................................ ................................ .............  4 
7.4 Pesticide residues  ................................ ................................ ................................ .......................  4 
8. Packaging  ................................ ................................ ................................ ................................ ........  4 
9. Labelling  ................................ ................................ ................................ ................................ ..........  4 
10 Sampling  ................................ ................................ ................................ ................................ ..... 5 
 
  DARS 1242: 2022  
iii © ARSO 2022 — All rights reserved  
 Foreword  
 
The African Organization for Standardization (ARSO) is an African intergovernmental organization 
established by the United Nations Economic Commission for Africa (UNECA) and the Organization of 
African Unity (AU) in 1977. One of the fundamental mandates of  ARSO is to develop and harmonize 
African Standards (ARS) for the purpose of enhancing Africa’s internal trading capacity, increase 
Africa’s product and service competitiveness globally and uplift the welfare of African communities. The 
work of preparing A frican Standards is normally carried out through ARSO technical committees. Each 
Member State interested in a subject for which a technical committee has been established has the 
right to be represented on that committee. International organizations, Regio nal Economic Communities 
(RECs), governmental and non -governmental organizations, in liaison with ARSO, also take part in the 
work.  
 
ARSO Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2.  
 
The main task of techni cal committees is to prepare ARSO Standards. Draft ARSO Standards adopted 
by the technical committees are circulated to the member bodies for voting. Publication as an ARSO 
Standard requires approval by at least 75 % of the member bodies casting a vote.  
 
Attention is drawn to the possibility that some of the elements of this document may be the subject of 
patent rights. ARSO shall not be held responsible for identifying any or all such patent rights.  
 
This African Standard was prepared by ARSO/TC 07, Meat, poultry, eggs and related products . 
 
 
 
 
 
© African Organisation for Standardisation 2021 — All rights reserved* 
 
ARSO Central Secretariat  
International House 3rd Floor  
P. O. Box 57363 — 00200 City Square  
NAIROBI, KENYA  
 
Tel. +254 -20-2224561, +254 -20-3311641, +254 -20-3311608  
 
E-mail: arso@arso -oran.org  
Web: www.arso -oran.org  
  
                                                 
* © 2022 ARSO — All rights of exploitation reserved worldwide for African Member States’ NSBs.  DARS 1242: 2022  
iv © ARSO 2022 — All rights reserved  
  
 
Copyright notice  
 
This ARSO document is copyright -prote cted by ARSO. While the reproduction of this document 
by participants in the ARSO standards development process is permitted without prior permission 
from ARSO, neither this document nor any extract from it may be reproduced, stored or 
transmitted in any f orm for any other purpose without prior written permission from ARSO.  
 
Requests for permission to reproduce this document for the purpose of selling it should be 
addressed as shown below or to ARSO’s member body in the country of the requester:  
 
 
© African  Organisation for Standardisation 20 22 — All rights reserved  
 
ARSO Central Secretariat  
International House 3rd Floor  
P.O. Box 57363 — 00200 City Square  
NAIROBI, KENYA  
 
Tel: +254 -20-2224561, +254 -20-3311641, +254 -20-3311608  
 
E-mail: arso@arso -oran.org  
Web: www.arso -oran.org  
 
Reproduction for sales purposes may be subject to royalty payments or a licensing agreement. 
Violators  may be p rosecuted.  
 
 
  DARS 1242: 2022  
v © ARSO 2022 — All rights reserved  
  
Introduction  
 
The purpose of this standard is to facilitate trade by better communicating product and packaging 
specifications for raw poultry products among producers, traders and buyers. The trade descriptions 
provide concise word and picture descriptions of product composition and define a coding system to 
precisely specify product and packaging characteristics. The producer should certify that delivered 
product satisfies all product and packaging characteristics specified by the buyer. For additional 
assurance that delivered product will meet the purchaser's specified options, the buyer or seller 
optionally can use the services of a third party. When examinations are limited to final products, third 
parties will not normally b e able to certify certain purchaser -specified options, specifically: production 
and feeding systems, slaughter system, and the adequacy of product labeling.  
 
This African Standard provides detailed requirements and procedures for assessing product quality for 
commonly traded poultry products. Products that meet these requirements can be certified by an 
authoritative third party at the request of the buyer or seller, as meeting a specific grade such as Grade 
A. 
 
 
In the elaboration of this African Standard, references made to technical experts and International 
Standards are hereby acknowledged.  
 
 DARS 1242: 2022  
1 © ARSO 2022 — All rights reserved  
  
Goose meat — Carcasses and parts  
 
1 Scope  
 
This African stan dard specif ies the quality and safety requirements, method of sampling and test 
methods for raw Goose meat, carcass and parts intended for human consumption. This excludes 
Products with added ingredients or “goose preparations”.  
 
2 Normative references  
 
The following referenced documents are indispensable for the application of this document. For dated 
references, only the edition cited applies. For undated references, the latest edition of the referenced 
document (including any amen dments) applies.  
 
AOAC 972.25 Official Method of Analysis of Lead in Foods - Atomic Adsorption Spectrophotometry  
CAC/MRL 2,  Maximum residue limits for veterinary drugs in food.  
 
ARS 56, Labelling of pre -packaged foods  — General requirements  
CAC/RCP 1, Recommended international code of practice — General principles of food hygiene  
 
ISO 4833 -1, Microbiology of the food chain — Horizontal method for the enumeration of microorganisms 
— Part 1: Colony count at 30 ˚C by the pour plate technique  
ISO 6888 -1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration 
of coagulase -positive staphylococci (Staphylococcus aureus and other species) — Part 1: Technique 
using Baird -Parker agar medium  
ISO 16649 -2, Microbiology of food and anim al feeding stuffs — Horizontal method for the enumeration 
of beta -glucuronidase -positive Escherichia coli — Part 2: Colony -count technique at 44 ˚C using 5 -
bromo -4-chloro -3-indolyl beta -D-glucuronide  
ISO 7937, Microbiology of food and animal feeding stuffs  — Horizontal method for the enumeration of 
Clostridium perfringens — Colony -count technique  
ISO 11290 -1, Microbiology of the food chain — Horizontal method for the detection and enumeration 
of Listeria monocytogenes and of Listeria spp. — Part 1: Detectio n method  
ISO 10272 -1:2017, Microbiology of the food chain — Horizontal method for the detection and 
enumeration of Campylobacter spp. — Part 1: Detection method  
ISO 6579, Microbiology of food and animal feeding stuffs — Horizontal method for the detection of 
Salmonella spp.  
 
 
3 Terms and Definitions  
 
For the purpose of this standard the terms and definitions given in CD-ARS 1219  shall apply.  
 
 
4. Presentation  
 
Goose carcasses and parts shall be presented chilled or frozen.  
 
5. Quality Requirement  
AFRICAN STANDARD  DARS 1242: 2022  
2 © ARSO 2022 — All rights reserved  
  
5.1 General Requirements  
 
All Goose meat shall originate from goose slaughtered in establishments regularly operated under the 
applicable regulations pertaining to food quality and safety. Inspection of carcases and cuts shall be 
intact, taking into account th e presentation  
 
(a) Free from any foreign material (e.g. glass, rubber, plastic, metal1). 
 
(b) Free of foreign odours.  
 
(c) Free of faecal contamination.  
 
(d) Free of improper bleeding.  
 
(e) Free of viscera, trachea, oesophagus, mature reproductive organs,  and lungs2. 
 
(f) Practically free of feathers and haemorrhaging3. 
 
(g) Free of freezer -burn4. 
 
(h) Free of gall discoloration3. 
 
(i) Free from Bruises / scratches  
 
(j) Free from Dark Breast meat  
 
 
5.2 Specific Requirement  
 
5.2.1  Degree of  Boniness  
 
Bone code  
(data field 3a)  Category  Description  
0 Not specified  it lacks any description to be placed under any 
category  
1  Bone -in  Product has no bones removed  
2 Partially boneless  Product has some, but not all bones removed  
3  Boneless  Product has all bones removed  
 
5.2.2  Skin Coding  
 
Goose carcasses and parts vary in presentation for skin as follows:  
 
Skin code  
(data field 3b)  Category  Description  
0 Not specified  it lacks any description to be placed under any category  
1 Skin-on Product with skin (Figure 1)  
2  Skinless  Product with all skin removed (Figure 2)  
                                                 
. 
1   When specified by the purchaser, meat items will be subject to metal particle detection.   
 
2          Unless these organs are inherent to the item specified.  
 
3 This can only be allowed if disclosed  by the seller and as permitted by national legislation and by the quality or grade 
selected.  
 
4 Freezer -burn is localized or widespread areas of irreversible surface dehydration indicated, in part or all, by changes from 
original colour (usually paler), a nd/or tactile properties (dry, spongy).  DARS 1242: 2022  
3 © ARSO 2022 — All rights reserved  
  
 
Figure 1 — Whole bird with skin  Figure 2 — Boneless skinless breast meat  
 
5.2.3  Goose categorization  
 
Category code  
(data field 5)  Category  Description  
0  Not specified   No category specified , it lacks any description to be 
placed under any category  
1  Very young goose  Less than 4 weeks of age  
2  Young goose   Less than 8 weeks (56 days) of age. For musk 
goose less than 12 weeks. Tip of sternum is flexible  
3  Reserved goose  Between 10 and 17 weeks of age. For musk goose 
between 13 and 23 weeks  
4  Mature goose  More than 18 weeks of age. For musk goose, more 
than 24 weeks of age  
5  Egg-laying goose  More than 21 weeks of age  
6  Breeding male and 
female goose  More than 26 weeks of age  
 
6 Food additives  
 
Food additives, if used in Goose carcass and cuts shall comply with Codex Stan 92.  
 
7 Contaminants  
 
7.1 Heavy Metal  
 
Chicken carcass and cuts shall not contain heavy metals contaminants in excess . Beef carcases and 
cuts shall not contain lead (Pb) in excess of 0.1 ppm when tested in accordance with AOAC 972.25.  
 
7.2 Microbiological  limits  
 
Goose  carcass and cuts shall comply with maximum limits for microbial levels as specified in Table 2,  
 
Table 2 -Microbiological limits for goose  carcass and cuts  
 
S/No  Microorganism  Maximum limits  
 Test method  
i. Total plate count, cfu/g  105 ISO 4833 -1 
ii. Staphylococcus aureus , cfu/g  102 ISO 6888 -1 
iii. Escherichia coli , cfu/g  102 ISO 16649 -2 
v. Salmonella spp , per 25g  Absent  ISO 6579  
vi. Clostridium perfringes spp  Absent  ISO 7937  
 
Campylobacter spp, per g the target is 10 3 cfu 
 
DARS 1242: 2022  
4 © ARSO 2022 — All rights reserved  
 7.3 Veterinary drug residues  
Goose carcass and cuts shall comply with the maximum drug residue limits as specified in CAC/MRL 
2.  
 
7.4 Pesticide residues  
Goose  carcass and cuts shall comply with the maximum pesticide residue limits as specified in Codex 
Alimentarius Commission.  
 
8. Packaging  
Goose  carcass  and cuts shall be packaged in food grade containers which will safeguard the 
hygienic, nutritional, technological and organoleptic qualities of the product.  
 
9. Labelling  
 
In addition to the requirements of ARS 56, e ach goose  carcass and cuts inspected and passed as fit 
for human consumption shall bear an approval mark on the label attached to the package. The following 
labelling requirements shall apply and shall be legibly and indelibly labelled.  
 
1. Name of the product;  
2. type a nd grade of goose  carcass;  
3. slaughter facility identification number;  
4. name of the manufacturer and physical address;  
5. country of origin;  
6. batch or code number;  
7. net weight in metric units;  
8. storage conditions;  
9. best before date and  
10. .National Standard Certificat ion stamp (where applicable) Production and feeding systems 
(where applicable)  
11. Processing/packaging date (where applicable)  
12. Quality/grade/classification (where applicable)  
13. Slaughtering procedures (where applicable)  
14. Chilling system (where applicable)  
 
9.1 Other product claims  
 
Other product claims may be listed on product labels as required by the importing country’s 
legislation, or at the buyer’s request or as chosen by the processor. If listed, such product claims 
shall be verifiable  
Examples of such product claims include the following:  
(a) Country of birth  
(b) Country(ies) of raising  
(c) Country of slaughter  
(d) Country(ies) of processing/cutting  
(e) Country(ies) of packing  DARS 1242: 2022  
5 © ARSO 2022 — All rights reserved  
 (f) Country of origin: In this standard the term “country of origin” is reserved to indicate 
that bir th, raising, slaughter, processing/cutting and packing have taken place in the 
same country  
(g) Production and feeding systems  
 
10 Sampling  
 
Sampling shall be done in accordance with the provisions of CAC/GL 50 for general sampling and ISO 
17604 for microbiological analysis.  
 
  
© ARSO 2022 — All rights reserved