DRAFT UGANDA STANDARD  
  DUS 882  
Second  Edition  
2021 -mm-dd 
 
 
 Reference number  
DUS 882: 2021  
© UNBS 2021   
  
Fruit chips and crisps — Specification  
 DUS 882: 2021  
ii © UNBS 2021  – 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 a pplication  
© UNBS 2021   
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 4 333 2 50/1/2/3  
Fax: +256 41 4 286 123  
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  DUS 882:2021  
© UNBS 2021  – All rights reserved  iii 
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ .............................  v 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  2 
4 Product Description  ................................ ................................ ................................ ..............................  2 
4.1 Fruit chips  ................................ ................................ ................................ ................................ ..............  2 
4.2 Fruit crisps  ................................ ................................ ................................ ................................ .............  2 
5 Requirements  ................................ ................................ ................................ ................................ .........  2 
5.1 Basic in gredients  ................................ ................................ ................................ ................................ ... 2 
5.2 Optional ingredients  ................................ ................................ ................................ ..............................  2 
5.3 General requirements  ................................ ................................ ................................ ...........................  2 
5.3.1  Colour, odour and flavour  ................................ ................................ ................................ ....................  2 
5.3.2  Moulds and insects  ................................ ................................ ................................ ...............................  3 
5.3.3  Extraneous matter  ................................ ................................ ................................ ................................ . 3 
5.4 Specific requirements  ................................ ................................ ................................ ...........................  3 
6 Food additives  ................................ ................................ ................................ ................................ ....... 3 
7 Contaminants  ................................ ................................ ................................ ................................ .........  3 
7.1 Heavy metals  ................................ ................................ ................................ ................................ ..........  3 
7.2 Pesticide residue  ................................ ................................ ................................ ................................ ... 4 
7.3 Mycotoxins  ................................ ................................ ................................ ................................ .............  4 
8 Hygiene  ................................ ................................ ................................ ................................ ...................  4 
9 Packaging  ................................ ................................ ................................ ................................ ...............  4 
10 Weights and measures  ................................ ................................ ................................ .........................  4 
11 Labelling  ................................ ................................ ................................ ................................ .................  4 
11.1  General  ................................ ................................ ................................ ................................ ...................  4 
11.2  Nutritional declaration  ................................ ................................ ................................ ..........................  4 
12 Sampling  ................................ ................................ ................................ ................................ ................  5 
Annex A (normative)  Sampling of fruit chips and crisps  ................................ ................................ ..............  6 
A.1 Definitions  ................................ ................................ ................................ ................................ ..............  6 
A.1.1  Package  ................................ ................................ ................................ ................................ ..................  6 
A.1.2  Sales package  ................................ ................................ ................................ ................................ ........  6 
A.1.3  Pre-packages  ................................ ................................ ................................ ................................ .........  6 
A.1.4  Consignment  ................................ ................................ ................................ ................................ ..........  6 
A.1.5  Lot ................................ ................................ ................................ ................................ ...........................  6 
A.1.6  Sampling  ................................ ................................ ................................ ................................ ................  7 
A.2 Sampling method  ................................ ................................ ................................ ................................ .. 7 
A.2.1  Identification of lots and/or getting a general impression of the consignment  ..............................  7 
A.2.2  Presentation of product  ................................ ................................ ................................ ........................  7 
A.2.3  Control of product  ................................ ................................ ................................ ................................ . 8 
Annex B (normative)  Determinat ion of moisture content  ................................ ................................ .............  9 
B.1 Procedure  ................................ ................................ ................................ ................................ ...............  9 
B.2 Calculation and expression of results  ................................ ................................ ................................  9 
Annex C (normative)  Determination of acidity of extracted fat  ................................ ................................ .. 10 
C.1 Reagents  ................................ ................................ ................................ ................................ ..............  10 DUS 882: 2021  
iv © UNBS 2021  – All rights reserved  
 Annex D (normative)  Determination of peroxide value (Titration Method -Reference AOAC 965.33)  .... 11 
D.1 Reagents  ................................ ................................ ................................ ................................ ..............  11 
D.2 Procedure  ................................ ................................ ................................ ................................ ............  11 
D.2.1  Extraction of oil  ................................ ................................ ................................ ................................ ... 11 
D.2.2  Determination of peroxide value of the oil  ................................ ................................ .......................  11 
D.3 Calculation  ................................ ................................ ................................ ................................ ...........  11 
Bibliography  ................................ ................................ ................................ ................................ .....................  13 
 DUS 882:2021  
© UNBS 2021  – All rights reserved  v 
 Foreword  
Uganda National Bureau of Stand ards (UNBS) is a parastatal under the Ministry of Trade , Industry and 
Cooperatives 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 fo r Standardisation (ISO) and  
(b) a contact point for the WHO/FAO Codex Alimentarius 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 thro ugh Technical Committees. A Technical 
Committee is established to deliberate on 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 stakeholders 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 Natio nal Standards Council.  
The committee responsible for this document is Technical Committee UNBS /TC 2, Food and Agriculture , 
Subcommittee SC 4, Fruits, vegetables, spices and related products and processes . 
This second edition cancels and replaces the first edition ( US 882:20 11), which has been technically revised.  
 DRAFT UGANDA STANDARD  DUS 882: 2021  
 
© UNBS 2021 – All rights reserved  1 
 Fruit chips and crisps — Specification  
1 Scope   
This Uganda Standard specifies requirements , sampling and test methods for fruits chips and crisps  prepared 
by either deep frying or baking offere d for direct consumption or for further  processing , including for  catering 
purposes or for repackaging if required  
It does not apply to dried fruits or crisps which have been produced by drying processes for which other  
standards apply.  
2 Normative referen ces 
The following referenced documents referred to in the text in such a way that some or all of their content 
constitutes requirements of this document. For dated references, only the edition cited applies. For undated 
references, the latest edition of th e referenced document (including any amendments) applies.  
US 45, General standard for food additives  
US 738, General standard for contaminants and toxins in food and feed  
US EAS 38, Labelling of pre -packaged foods — General requirements   
US EAS 39, Code of  practice for hygiene in the food and drink manufacturing industry  
US EAS 321, Edible fats and oils – Specification  
US EAS 803, Nutrition labelling — Requirements  
US EAS 804 , Claims on food — Requirements  
US EAS 805 , Use of nutrition and health claims — Requirements  
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 4833 -2, Microbiology of the food chain - Horizontal method for the enumeration of  microorganisms – Part 
2: Colony count at 30 C by the surface plating technique  
US ISO 76 3, Fruit and Vegetable Products - Determination of ash insoluble in hydrochloric acid  
US ISO 4125, Dry fruits and dried fruits — Definitions and nomenclature  
US ISO 65 61-1, Fruits, vegetables and derived products — Determination of cadmium content — Part 1: 
Method using graphite furnace atomic absorption spectrometry  
US ISO 6561 -2, Fruits, vegetables and derived products — Determination of cadmium content — Part 2: 
Meth od using flame atomic absorption spectrometry    
2 © UNBS 2021  – All rights reserved  
 US ISO 7251, Microbiology of food and animal feeding stuffs — Horizontal method for the detection and  
enumeration of presumptive Escherichia coli — Most probable number technique  
US ISO 21527 -2, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration  of 
yeasts and moulds — Part 2: Colony count technique in products with water activity less than or equal to  0.95 
3 Terms and definitions   
For the purposes of this document, the terms  and definitions given in US ISO 4125 apply.  
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  
4 Product Description  
4.1 Fruit chips  
Fruit chips are the products:  
a) prepared from sound ripe fruit of varieties characteristic of the named fruit; and  
b) processed by deep frying, with or without added sweetening agent and food additives, into a form of 
marketable fried product.  
4.2 Fruit crisps  
These are thin slices of peeled fruits, deep -fried or baked until crispy or crunchy.  
5 Requirements  
5.1 Basic ingredients  
Fruit to be used shall be fresh, sound, clean and at an appropriate level of maturity from any cultivated variety  
conforming to the char acteristics of the fruits and of a quality suitable for human consumption.  
Edible oil or fat used for deep frying shall conform to US EAS 321  
5.2 Optional ingredients  
These consist of other edible material as may be appropriate to stuffing the product prov ided it is suitable for  
human consumption.  
 
5.3 General  requirements  
5.3.1  Colour, odour and flavour  
Fruit chips and crisps shall have the colour, odour and flavour characteristics of the fruit. They shall be free  
from off -odour, off -flavour and foreign ta ste including rancidity and mustiness.  DUS 882: 2021  
© UNBS 2021  – All rights reserved  3 
 5.3.2  Moulds and insects  
Fruit chips and crisps shall be free from moulds and insect infestation when inspected visually.  
5.3.3  Extraneous matter  
Fruit chips and crisps shall be practically free from all organic and i norganic materials  
5.4 Specific  requirements  
Fruit chip s and crisps shall comply with the specific requirements in Table 1 when tested in accordance with 
the methods specified therein  
Table 1 — Specific r equirement for fruit chips and crisps  
 
Characteristi c  Requirement  Method of test  
Chips  Crisps  
Moisture, % (m/m), max  - 5 Annex B  
Acid insoluble ash, % (m/m), (on dry basis), max.  0.1  0.1 US ISO 76 3  
Free fatty acids, %, by mass on dry  
weight basis, max.  0.5 0.5 Annex C  
Peroxide value, meq/oxy gen per gram  0.5 0.5 Annex D  
 
 
6 Food additives  
Food additives may be used in fruit chips and crisps in accordance with US 45.  
7 Contaminants  
7.1 Heavy metals  
In addition to complying with those maximum levels for contaminants and toxins given in US 738, fruit crisps 
and chips shall comply with the limits for heavy metals given in Table 3 when tested in accordance with the 
test methods specified therein.  
Table 3 — Heavy metal limits for fruit crisps and chips  
S/No  Characteristic  Maximum limit  
mg/kg  Test me thod  
i.  Lead  0.1  
US ISO 6561 -1 
US ISO 6561 -2   ii.  Cadmium  0.1 
  
4 © UNBS 2021  – All rights reserved  
 7.2 Pesticide residue  
Fruit chips and crisps shall comply with those maximum residue limits established by the Codex Alimentarius  
Commission  
7.3 Mycotoxins  
When determined in accordance with US ISO 16050, the maximum content of aflatoxins in dried fruits shall 
not exceed 10 μg/kg for total aflatoxins  
8 Hygiene  
Fruit chips and crisps shall be produced and handled in accordance with US EAS 39 . The products shall 
conform to  the requirements for m icrobiological limits in Table 2.  
Table 2 — Microbiological limits in fruit chips and crisps  
Characteristics   Limit  Test method  
Total plate, cfu/g, max.  10 000  US ISO 4833 -1  
  
E-coli, cfu/g, max.  Absent  ,ISO 16649 -2  
Yeast and moulds, cfu/g, max  1000 US ISO 21527 -2  
 
9 Packaging  
Fruit chips and crisps shall be packaged in a food grade  packaging  material that will safeguard the hygienic, 
safety, nutritional, technological and organoleptic qualities of the product which comply with US 1659  
10 Weight s and measures  
Containers shall be as full as practicable without impairment of quality and shall be consistent with a proper  
declaration of contents for the product.   
11 Labelling  
11.1 General  
In addition to the requirements of US EAS 38 the following spe cific labelling requirements shall apply and shall 
be legibly and indelibly marked  
a) name of product as "X chips or X crisps", where “X” is the name of the fruit  
b) declaration of allergens, if any  
11.2 Nutrition al declaration  
Nutritional labelling, nutrition an d health claims may be made in accordance with US EAS 803, US EAS 804 
and US EAS 805.  DUS 882: 2021  
© UNBS 2021  – All rights reserved  5 
 12 Sampling  
Representative samples of the material shall be drawn and tested for conformity to this specification as  
prescribed in Annex A.  
  
6 © UNBS 2021  – All rights reserved  
 Annex  A 
(normative)  
 
Sampling  of fruit chips and crisps  
A.1 Definitions  
A.1.1  Package  
Individually packaged part of a lot, including contents so as to facilitate handling and transport of a number o f 
sales units or of products loose or arranged, in order to prevent damage by physical handling and transport.  
Road, rail, ship and air containers are not considered as packages.  
A.1.2  Sales package  
Individually packaged part of a lot, including contents, which is so as to constitute a sales unit to the final user  
or consumer at the point of  purchase  
A.1.3  Pre-packages  
Pre-packages are sales packages such as the packaging which encloses the foodstuff completely or only  
partially, but in such a way that the contents cannot be altered without opening or changing the packaging.  
Protective films covering single product are not considered as a pre -package.  
A.1.4  Consignment  
Quantity of product to be sold by a given trader found at the time of inspection and defined by a document. A  
consignment may consist of one or several types of product; it may contain one or several lots of dried fruit.  
A.1.5  Lot 
Quantity of product which, at the time of inspection at one place, has similar characteristics with regard to:  
a) packer and/or dispatcher;  
b) country of origin;  
c) nature of product;  
d) class of product;  
e) size (if the product is graded according to size);  
f) variety or commercial type (according to the relevant provisions of the standard); and  
g) type of packaging and presentation.  
If it is difficult to distinguish between different lots and/or presentation of individual lots is not possible, all lots 
of a specific consignment may be treated as one lot if they are similar in regard to type of product, dispatcher,  
country of origin, class and variety or commercial type, if this is provided for in the relevant marketing  
standard.  DUS 882: 2021  
© UNBS 2021  – All rights reserved  7 
 A.1.6  Sampling  
Collective samples taken temporarily from a lot during conformity check  
A.1.6.1  Primary sample  
Package taken at random from the lot, in case of packed product or, in case of bulk product (direct loading  
into a transport vehicle or comp artment thereof), a quantity taken at random from a point in the lot  
A.1.6.2  Bulk sample  
Several primary samples supposed to be representative for the lot so that the total quantity is sufficient to  
allow the assessment of the lot with regard to all criter ia 
A.1.6.3  Secondary sample  
An equal quantity of product taken at random from the primary sample. The secondary sample shall 
comprise30 units, in case the net weight of the package is 25 kg or less and the package does not contain any 
sales  packages. In ce rtain cases this means that the whole content of the package has to be checked, if the 
primary  sample contains not more than 30 units.  
A.1.6.4  Composite sample  
A composite sample is a mix, weighing at least 3 kg, of all the secondary samples taken from the  bulk sample.  
Product in the composite sample shall be evenly mixed.  
A.1.6.5  Reduced sample  
Quantity of product taken at random from the bulk or composite sample whose size is restricted to the  
minimum quantity necessary but sufficient to allow the assessm ent of certain individual criteria.  If the 
inspection method would destroy the product, the size of the reduced sample shall not exceed 10 % of  the 
bulk sample. In the case of small dry or dried products (that is, 100 g include more than 100 units) the  reduced 
sample shall not exceed 300 g.  Several reduced samples may be taken from a bulk or composite sample in 
order to check the conformity of  the lot against different criteria  
A.2 Sampling method  
A.2.1  Identification of lots and/or getting a general impres sion of the consignment  
The identification of lots shall be carried out on the basis of their marking or other criteria. In the case of  
consignments which are made up of several lots it is necessary for the inspector to get a general impression  
of the cons ignment with the aid of accompanying documents or declarations concerning the consignments.  
The inspector shall then determine how far the lots presented comply with the information in these documents.  
If the product is to be or has been loaded onto a mean s of transport, the registration number of the latter shall  
be used for identification of the consignment.  
A.2.2  Presentation of product  
The inspector shall decide which packages are to be checked. The presentation shall be made by the  
operator and shall i nclude the presentation of the bulk sample as well as the supply of all information  
necessary for the identification consignment or lot.  
If reduced or secondary samples are required, these shall be identified by the inspector from the bulk sample.  
The insp ector shall determine the size of the bulk sample in such way as to be able to assess the lot.  
  
8 © UNBS 2021  – All rights reserved  
 The inspector selects at random the packages to be inspected or in the case of bulk product the points of the 
lot from which individual samples shall be taken.  
Care shall be taken to ensure that the removal of samples does not adversely affect the quality of the product.  
Damaged packages shall not be used as part of the bulk sample. They shall be set aside and may, if  
necessary, be subject to a separate examinat ion and report.  
The bulk sample shall comprise the following minimum quantities whenever a lot is declared unsatisfactory or  
the risk of a product not conforming to the standard has to be examined:  
Number of packages in the lot  Number of packages to be ta ken 
(primary samples)  
Packaged products  
Up to 100  5  
From 101 to 300  7  
From 301 to 500  9  
From 501 to 1 000  10  
More than 1 000  15 (minimum)  
Product in bulk  
Quantity of lot in kg or number of bundles in the lot  Quantity of primary sample s in kg or 
number of bundles  
Up to 200  10  
From 201 to 500  20  
From 501 to 1 000  30  
From 1 001 to 5 000  60  
More than 5 000  100 (minimum)  
 
In the case of bulky dried fruit and vegetables (over 2 kg per unit), the primary samples shall be made  up of at  
least five units. In the case of lots comprising fewer than five packages or weighing less than 10 kg, the check  
shall cover the entire lot.  
If the inspector discovers, after an inspection, that a decision cannot be reached, another physical chec k shall  
be undertaken and the overall result reported as an average of the two checks.  
A.2.3  Control of product  
In case of packed product, the primary samples shall be used to check the general appearance of the product,  
the presentation, the cleanliness o f the packages and the labelling. In all other cases, these checks shall be  
done on basis of the lot or transport vehicle.  
The product shall be removed entirely from its packaging for the conformity check. The inspector may only  
dispense with this where th e sampling is based on composite samples.  
The inspection of uniformity, minimum requirements, quality classes and size shall be carried out on the basis  
of the bulk sample, or on the basis of the composite sample.  
 DUS 882: 2021  
© UNBS 2021  – All rights reserved  9 
 Annex  B 
(normative)  
 
Determination of moisture content  
B.1 Procedure  
Weigh accurately 10 g of the material in a suitable moisture dish previously dried in an electric oven and  
weighed. Place the dish in an electric oven maintained at 105 °C ± 1 °C  for 5 h. Cool the dish in a desiccator  
and weigh with the lid on. Repeat the process of heating, cooling and weighing at half -hour intervals until the  
loss in weight between two successive weighing is less than 1 mg.  
Record the lowest weight obtained . 
B.2 Calculation and expression of results  
The moisture, expressed as percent by mass, shall be calculated as follows:  
 
where,  
M1 is the mass, in grams, of the dish and sample before drying;  
M2 is the mass, in grams, of the dish and sample after drying;  
M3 is the mass, in grams, of the dish only.  
  
10 © UNBS 2021  – All rights reserved  
 Annex  C 
(normative)  
 
Determination of acidity of extracted fat  
C.1 Reagents  
C.1 Apparatus  
Soxhlet apparatus, with a 250 mL flat bottom flask  
C.2 Reagents  
C.2.1 Petroleum ether, boiling point 40 °C – 80 °C  
C.2.2 Benzene -alcohol -phenolphthalein stock solution — To 1 L of distilled benzene add 1 L of alcohol or 
rectified spirit and 0.4 g of phenolphthalein. Mix the contents well.  
C.2.3 Standard potassium hydroxide so lution, 0.05 mol/L  
C.3 Procedure  
Weigh accurately about 10 g of biscuit powder (D.3.3.2) and transfer it to a thimble and plug it from the top 
with extracted cotton and filter paper. Dry the thimble with contents for 15 min to 30 min at 100 °C in an oven . 
Take the mass of empty Soxhlet flask. Extract the fat in the Soxhlet apparatus for 3 h to 4 h and evaporate off 
the solvent in the flask on a water bath. Remove the traces of the residual solvent by keeping the flask in a hot 
air oven for about half an h our and weigh. Cool the flask and add 50 mL of mixed benzene -alcohol -
phenolphthalein reagent and titrate hydroxide solution taken in a 10 mL microburette.  
If the contents of the flask become cloudy, during nitration, add another 50 mL of benzene -alcohol -
phenolphthalein reagent and continue titration. Make a blank titration of the 50 mL reagent. Subtract from the 
titre of the fat, the blank titre.  
C.4 Calculation  
Acidity of extracted fat, (as oleic acid) percent by mass = mv−×m411 . 
where  
v is the volume of potassium hydroxide solution used in titration after subtracting the blank;  
m is the mass in grams of Soxhlet flask containing fat; and  
m is the mass in grams of empty Soxhlet flask.  
 DUS 882: 2021  
© UNBS 2021  – All rights reserved  11 
 Annex D 
(normative)  
 
Determination of peroxide value (Titration Method -Reference AOAC 
965.33)  
(NOTE Conduct analysis in diffuse day light or in artificial light shielded from direct light source.)  
D.1 Reagents  
D.1.1  Acetic acid -chloroform solution . Mix 3 volumes CHB3B COOH with 2 volumes CHCl 3, USP 
D.1.2  Potassium iodide solution , saturated. Dissolve excess KI in freshly boiled HB2BO. Excess solid 
must  remain. Store in dark. Test daily by adding 0.5 mL to 30 mL CHB3BCOOH -CHClB3B, Then add two 
drops 1 %starch solution, (mix c a 1g soluble starch with enough cold HB2BO to make thin paste, add 100 mL 
boiling HB2BO,and boil ca 1 min while stirring). If solution turns blue, requiring more than one drop 0.1 M 
NaB2BSB2BOB3 Bto  discharge colour, prepare fresh solution.  
D.1.3  Sodium th iosulfate standard solutions , 0.1 and 0.01 M, for 0.01M, dilute 0.1M with freshly boiled  
and cooled H B2 BO. 
D.2 Procedure  
D.2.1  Extraction of oil  
Extract 10.00 g ± 0.01 g of the sample taken in a thimble with petroleum ether for about 4 h in a Soxhlet  
extra ction apparatus. Completely evaporate the solvent from the extraction flask (weighed previously) on a  
steam bath, cool and weigh the extraction flask with the residue.  
D.2.2  Determination of peroxide value of the oil  
Add 30 mL CH B3 BCOOH -CHCl B3,  
a) and swirl to dissolve. Add 0.5 mL saturated KI solution.  
b) from Mohr pipet, let stand with occasional shaking for 1 min, and add 30 mL H 2O. Slowly titrate with 
0.1 M  Na2S2O3 with vigorous shaking until yellow is almost gone. Add ca 0.5 mL 1% starch solution, 
and conti nue  titration, shaking vigorously to release all I 2 from CHCI3 layer until blue just disappears, 
If less than 0.5 mL 0.1  M Na2S2O3 is used, repeat determination with 0.01 M Na2S2O3 Conduct blank 
determination daily (must be  mL 0.1 M Na2S2O3). Subtract fro m test portion titration.  
D.3 Calculation  
Calculate the peroxide value from the following expression:  
Peroxide value (milliequivalents peroxide per gram of product) =S x M x 1000/g  
Where , 
S is the volume, in millilitres, Na B2 BS B2 BO B3 B(blank corrected) and   
12 © UNBS 2021  – All rights reserved  
 M is the molarity of Na B2 BS B2 BO B3 Bsolution  
g is mass in grams, of sample used  DUS 882: 2021  
© UNBS 2021  – All rights reserved  13 
 Bibliography  
[1] US 882:2011,  Fruit chips and crisps — Specification   
 
  DUS 882: 2021  
© UNBS 2021 – All rights reserved  15 
 Certification marking  
Products that conform to Uganda standards may be marked with Uganda National Bur eau of Standards 
(UNBS) Certification Mark shown in the figure below.  
The use of the UNBS Certification Mark is governed by the Standards Act, and the Regulations made 
thereunder. This mark can be used only by those licensed under the certification mark s cheme 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 th e terms and conditions of licensing may be obtained from the Director, Uganda 
National Bureau of Standards.  
 
 DUS 882: 2021    
 
ICS 67.080.10   
Price based on number  pages  
© UNBS 2021 – All rights reserved