DRAFT UGANDA STANDARD  
  DUS DARS  1120 -1 
First Edition  
2023 -mm-dd 
 
 Reference number  
DUS DARS  1120 -1: 2023 
© UNBS 2023  
   
Fresh and frozen finfish — Part 1: Whole fish — Specification  
 
 DUS DARS 1120 -1: 2023  
ii                © UNBS  2023  - 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 application  
© UNBS 2023 
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 7 333 250/1/2  
Fax: +256 41 4 286 123  
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  
 DUS DARS 1120 -1: 2023  
© UNBS  2023  - 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 the Laws of Uganda, as amended.  UNBS is mandated to co -
ordinate the elaboration of standards and is  
(a) a member o f International Organisation for 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 Ugand a 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 key stakeholders including 
government, academia, consumer groups, private sector and other int erested 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 a s Uganda Standards by the National Standards Council.  
This Draft Uganda Standard, DUS DARS  1120 -1:2023 , Fresh and frozen finfish — Part 1: Whole fish — 
Specification , is identical with and has been reproduced from a  Draft  African  Standard,  DARS 1120 -1:2023 , 
Fresh and frozen finfish — Part 1: Whole fish — Specification , and is being proposed for adoption as a Uganda 
Standard.  
The committee responsible for this document is Technical Committee UNBS/ TC 211, Fish and fishery products . 
Wherever the words, “ African  Standard " appear, they should be replaced by "Uganda Standard."  AFRICAN 
STANDARD  DARS  
1120 -1 
First Edition 2023 
 
 Reference No. DARS 1120 -1:202 3(E) 
ICS 67.120.30  
 
 
© ARSO 202 3 
 
 
 
 
 
 
 
 
 
 
 
Fresh and frozen finfish — Part 1: Whole fish — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 DARS 1120 -1:202 3 
ii © ARSO 202 3 — All rights reserved   
Table of contents  
 
1 Scope  ................................ ................................ ................................ ................................ .............  1 
2 Normative references  ................................ ................................ ................................ .....................  1 
3 Definitions, presentation and processing  ................................ ................................ .......................  2 
3.1 Definitions  ................................ ................................ ..............  Error! Bookmark not defined.  
3.2 Forms of product presentation  ................................ ................................ ...............................  3 
3.3 Handling and treatment of fresh fin fish on the deck  ................................ .............................  3 
5.4 Sanitary requirements  ................................ ................................ ................................ ............  3 
3.5 Gutting  ................................ ................................ ................................ ................................ ... 3 
3.6 Chilling  ................................ ................................ ................................ ................................ ... 4 
4 Essential composition and quality factors  ................................ ................................ ......................  4 
4.1 Quality requirements for fresh fin fish  ................................ ................................ ....................  4 
4.2 Final product  ................................ ................................ ................................ ..........................  4 
5 Food additives  ................................ ................................ ................................ ................................  4 
6 Hygiene and handling  ................................ ................................ ................................ .....................  4 
7 Packaging and labelling  ................................ ................................ ................................ .................  5 
7.1 Packaging  ................................ ................................ ................................ ..............................  5 
7.2 Labelling ................................ ................................ ................................ ................................ . 5 
8 Sampling, examination and analyses  ................................ ................................ .............................  6 
9 Definition of defects  ................................ ................................ ........  Error! Bookmark not defined.  
10 Lot acceptance  ................................ ................................ ...............  Error! Bookmark not defined.  
Bibliography  ................................ ................................ ................................ ................................ ............  6 
 
  DARS 1120 -1:202 3 
© ARSO 202 3 — All rights reserved  iii Foreword  
 
The African Organization for Standardization (ARS O) 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 harmoniz e 
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 African  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, Regional 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 technical committees is to prepare ARSO  Standards. Draft ARSO  Standards adopted 
by the technical co mmittees 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 su bject 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 03, Fish, fisheries and aquaculture . 
 
 
 
 
 
© African Organisation for Standardisation  2023 — 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  
  
                                                 
* © 2023 ARSO — All rights of exploitation reserved worldwide for African Member States’ NSBs.  DARS 1120 -1:202 3 
iv © ARSO 202 3 — All rights reserved   
Copyright notice  
 
This ARSO document is copyright -protected 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 form for any other purpose without prior written permission from ARSO.  
 
Requests for permission to repro duce 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 23 — 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 1120 -1:202 3 
© ARSO 202 3 — All rights reserved  1  
Fresh and frozen finfish — Part 1: Whole fish — Specification  
 
 
1 Scope  
 
This African S tandard applies to packaged fresh and frozen whole and gutted fish excluding those 
species covered by Part 2 of this standard  or any other specific fresh or  frozen product standard  take 
to the general requirement  
 
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 amendments) applies.  
 
CAC/GL 21, Principles for the establishment and application of microbiological criter ia for foods  
 
CAC/RCP 1, Recommended international code of practice — General principles of food hygiene  
 
CAC/GL 30, Principles and guidelines for the conduct of microbiological risk assessment  
 
CAC/GL 31, Guidelines for the sensory evaluation of fish and shellfish in laboratories  
 
CAC/RCP 52, Code of practice for fish and fishery products  
 
ARS 53  General principles of food hygiene — Code of practice  
 
ARS 56  Pre-packaged foods — labelling  
 
Codex STAN 192 , General standard for food  additives  
 
ISO 4831 , Microbiology of food and animal feeding stuffs — Horizontal method for the detection and 
enumeration of coliforms — Most probable number technique  
 
ISO 4832 , Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
coliform s — Colony -count technique  
 
ISO 4833 , Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
microorganisms — Colony -count technique at 30 degrees C  
 
ISO 6579 , Microbiology of food and animal feeding stuffs — Horizontal m ethod for the detection of 
Salmonella spp.  
 
ISO 6887 -1, Microbiology of food and animal feeding stuffs — Preparation of test samples, initial 
suspension and decimal dilutions for microbiological examination — Part 1: General rules for the 
preparation of the initial suspension and decimal dilutions  
 
ISO 6887 -2, Microbiology of food and animal feeding stuffs — Preparation of test samples, initial 
suspension and decimal dilutions for microbiological examination — Part 2: Specific rules for the 
preparation of  meat and meat products  
 
ISO 6887 -3, Microbiology of food and animal feeding stuffs — Preparation of test samples, initial 
suspension and decimal dilutions for microbiological examination — Part 3: Specific rules for the 
preparation of fish and fishery pro ducts  
 
AFRICAN STANDARD  DARS 1120 -1:202 3 
2 © ARSO 202 3 — All rights reserved  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 6888 -2, Microbio logy of food and animal feeding stuffs — Horizontal method for the enumeration 
of coagulase -positive staphylococci (Staphylococcus aureus and other species) — Part 2: Technique 
using rabbit plasma fibrinogen agar medium  
 
ISO 6888 -3, Microbiology of food an d animal feeding stuffs — Horizontal method for the enumeration 
of coagulase -positive staphylococci (Staphylococcus aureus and other species) — Part 3: Detection 
and MPN technique for low numbers  
 
ISO 7251, Microbiology of food and animal feeding stuffs — Horizontal method for the detection and 
enumeration of presumptive Escherichia coli — Most probable number technique  
 
ISO 7937, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
Clostridium perfringens — Colony -count  technique  
 
ISO 21567, Microbiology of food and animal feeding stuffs — Horizontal method for the detection of 
Shigella spp.  
 
ISO/TS 21872 -1, Microbiology of food and animal feeding stuffs — Horizontal method for the detection 
of potentially enteropathogenic Vibrio spp. — Part 1: Detection of Vibrio parahaemolyticus and Vibrio 
cholerae  
 
ISO/TS 21872 -2, Microbiology of food and animal feeding stuffs — Horizontal method for the detection 
of potentially enteropathogenic Vibrio spp. — Part 2: Dete ction of species other than Vibrio 
parahaemolyticus and Vibrio cholerae  
 
ISO 11290 -1, Microbiology of food and animal feeding stuffs — Horizontal method for the detection and 
enumeration of Listeria monocytogenes — Part 1: Detection method  
 
ISO 11290 -2, Microbiology of food and animal feeding stuffs — Horizontal method for the detection and 
enumeration of Listeria monocytogenes — Part 2: Enumeration method  
 
WHO International Guideline for Drinking water quality  
 
3 Terms and Definitions  
 
For the purpose of this standard the following terms and definition s shall apply:  
 
3.1. 
fresh finfish  
Fish that has not been frozen, dried or otherwise preserved, except by chilling.  
 
 
3..2 
gutted fish  
Fish from which the guts have been removed.  
 
3..3 
rigor mortis  
The stiffening of the muscles of an animal which results from a series of complex changes that take 
place in the tissues shortly after death.  
 
3..4 
fin fish  
Fresh water and marine vertebrate fish.  
 
3..5 DARS 1120 -1:202 3 
© ARSO 202 3 — All rights reserved  3 whole fish 
Fish as captured, ungutted.  
 
3..6 
chilling  
The process of cooling fish to a temperature approaching that of melting ice.  
 
3..7 
clean sea water  
Sea water which meets the same microbiological standards as potable water and is free from 
objectionable substance.  
 
3.2 Forms of product pres entation  
 
3.2.1 Fresh and frozen finfish may be presented as whole , gutted , scales, as appropriate  to the style 
of pack.  
 
3.3 Handling and treatment of fresh finfish on the deck  
 
3.3.1 All fish caught shall be washed with potable water or clean sea water as soon as the fish come 
on the deck.  
 
3.3.2 Sorting and removal of unwholesome fish shall be carried out as soon as the fish come on the 
deck.  
 
3.3.3 The fish shall be carefully graded and sorted so that all the fish in a container shall be similar 
in siz e and of the same species.  
 
3.3.4 The fish shall not be trampled or stood on, or thrown about or bruised.  
 
3.3.5 The fish shall be protected from the sun and the drying effects of the wind.  
 
3.3.6 On landing the fish shall be carried in designated carriers , that are made of suitable material.  
 
3.3.7 The fish shall be chilled until distributed.  
 
3.4 Sanitary requirements  
 
3.4.1 The area used in sorting and cleaning fish on the vessels shall be washed immediately before 
and after each haul is stowed.  
 
3.4.2 The entire area of all fishing vessels shall be washed and scrubbed with clean water 
immediately after the discharge of fish taken on each fishing trip.  
 
3.4.3 The holds of ships, storage tanks, bins, pens and shelves and all surfaces coming into contact 
with fish shall be made of suitable material, washed and scrubbed with potable water followed by a 
suitable disinfectant which is non -toxic to the consumer.  
 
3.4.4 Wooden holds, bins, pens and shelves shall be dried and painted at least once a year.  
 
3.5 Gutting 
 
3.5.1 Gutting shall commence as soon as the fish is landed.  
 
3.5.2 Where immediate gutting is not practicable, whole fish shall be washed and chilled within 6 
hours of catching.  
 
3.5.3 Gutting shall be complete and carried out with care.  
 
3.5.4 Fish guts shall be not allowed to contaminate other fish.  DARS 1120 -1:202 3 
4 © ARSO 202 3 — All rights reserved   
3.5.5 Fish shall be washed with clean sea water or potable water  
 
3.5.6 Whole fish taken for human consumption shall be free from obvious diseased or parasite tissue 
or any other abnormal condition.  
 
3.5.7 Offal waste shall be kept clear of the fish and disposed at the earliest possible time.  
 
3.5.8 Eviscerated fish shall be washed and the belly cavity cleaned in potable running water.  
 
3.6 Chilling  
 
3.6.1 The fish shall be thoroughly chilled. Chilling shall be accomplished by packing in clean, crushed 
flaked ice (ratio 1:1) or an equivalent technique so that the temperature of the fish shall at no time 
exceed temperature of melting ice.  
 
3.6.2 Fish landed (in a chilled condition) shall be maintained at a temperature not exceeding that of 
melting ice.  
 
3.6.3 Fresh fish in ice shall be packed in shallow containers  with provision for removing melt ice . 
 
4 Essential composition and quality factors  
 
4.1 Quality requirements for fresh finfish  
 
4.1.1 Fresh fish  shall be in a sound, wholesome condition.  
 
4.1.2 Fresh fish shall be bright in appearance.  
 
4.1.3 Fresh fish shall have a fresh characteristic smell of its species.  
 
4.1.4 Fresh fish shall have prominent, bright, clear and moist eyes.  
 
4.1.5 Fresh fish shall have bright red gills.  
 
4.1.6 Fresh fish shall have bright abdominal blood.  
 
4.1.7 The slime on fresh fish shall be transparent.  
 
4.1.8 Fresh fish shall be firm, and shall have elastic flesh.  
 
4.1.9 Fresh fish shall have scales which adhere strongly to the skin where this is normal.  
 
4.1.10 Fresh fish shall be free from diseases and parasites.  
 
4.2 Final product  
 
4.2.1 Fish shall be free from objectionable matter and parasites.  
 
 
4.2.2 The final product shall be stored close at a temperature of meltin g ice.  
 
5 Food additives  
 
If used, food additives shall comply with  CODEX STAN 192.  
 
6 Hygiene and handling  
 DARS 1120 -1:202 3 
© ARSO 202 3 — All rights reserved  5 6.1 The product covered by the provisions of this standard shall be prepared and handled in 
accordance with  ARS 53 - General principles of food hygiene  
and the relevant public health regulations.  
 
6.2 Fresh fin fish shall comply with the microbiological limits given in Table 1.  
 
Table 1  — Microbiological limits for fresh fin fish  
 
SL No  Micro -organisms  Max. limits  Method of test  
i) Salmonella  per 25 g  Absent  ISO 6579  
ii) E. coli  per gram  10 ISO 7251  
iii) Shigella  per gram  Absent  ISO 21567  
iv) Coliforms per gram  100 ISO 4832  
v) Staphylococcus aureus  per gram  1x 103 ISO 6888  
vi) Clostridium perfringens  per gram  Absent  ISO 7937  
vii) Vibrio Spp  per gram  Absent  ISO/TS 21872  
viii) Total viable count per gram  106 ISO 4833  
 
 
 
6.3 Fresh fin fish shall comply with the limits given in Table 2.  
 
Table 2 — Contaminants limits  
 
S/No  Heavy metal  Maximum limit,  
mg/kg  Test method  
i) Arsenic  0.1 AOAC 952.13  
ii) Lead  0.5 AOAC 972.23  
iii) Cadmium  0.5 AOAC 973.34  
iv) Methyl mercury  0.5 AOAC 983.20  
 
 
7 Packaging  and labelling  
 
7.1 Packaging  
 
Fresh finfish  shall be packed in food grade containers which will safeguard the hygienic, nutritional, 
technological and organoleptic qualities of the products.  
 
The containers, including packaging material, shall be made of substances which are safe and suitable 
for their intended use. They shall not impart any toxic substance or und esirable odour or flavour to the 
product.  
 
7.2 Labelling  
 
In addition to the provision of the  ARS 56 general standard for the labelling of pre-package, the following  
shall apply  
 
i) Name of product  that is recognized in common usage and in accordance with relevant 
regulations;  
 DARS 1120 -1:202 3 
6 © ARSO 202 3 — All rights reserved  ii) Name  and address of processor/packer;  
 
iii) Net weight in g or kg  
 
iv) Date  of production  
 
v) Batch  or code number;  
 
vi) "Best before date "; 
 
vii) Storage  temperature to be indicated;  
 
viii) Country  of origin  
 
8 Sampling,  
 
8.1 Sampling  
 
Sampling shall be done in accordance with CAC/GL 50  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Bibliography  
 
 
Code x standard 52: 2003 , Code of practice for fish and fishery products.  
 
 DARS 1120 -1:202 3 
© ARSO 202 3 — All rights reserved  7  DARS 1120 -1:2023 
© ARSO 202 3 — All rights reserved