DRAFT UGANDA STANDARD  
  DUS 640  
second  Edition  
2021 -mm-dd 
 
 
 Reference number  
DUS 640: 2021  
© UNBS 2021   
  
Code of practice for the production, handling and processing of 
dried fruits  and Vegetables  
 DUS 640: 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 o f a contract. Users are 
responsible for its correct application  
© 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 photoco pying 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 640:2021  
© UNBS 2021  – All rights reserved  iii 
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ .............................  v 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  1 
4 Raw materials requirements  ................................ ................................ ................................ ................  1 
4.1 Environmental sanitation in growing and food production areas  ................................ ...................  1 
4.2 Sanitary harvesting and food production  ................................ ................................ ...........................  2 
5 Plant Construction and Layout  ................................ ................................ ................................ ............  3 
5.1 Requirements for plant location, size and design  ................................ ................................ .............  3 
5.2 Requirements related to sanitary facilities and controls  ................................ ................................ .. 4 
5.3 Requirements for equipment and utensils  ................................ ................................ .........................  5 
6 Plant facilities and operating requirements — Environmental hygiene  ................................ ..........  5 
6.1 General  ................................ ................................ ................................ ................................ ...................  5 
6.2 Floors  ................................ ................................ ................................ ................................ ......................  6 
6.3 Walls, doors and windows ................................ ................................ ................................ ....................  6 
6.4 Ceilings and overhead  ................................ ................................ ................................ ..........................  6 
6.5 Potability of water  ................................ ................................ ................................ ................................ .. 6 
6.6 Solar dryers  ................................ ................................ ................................ ................................ ............  7 
6.7 Factory perimeters  ................................ ................................ ................................ ................................  7 
7 Good Manufacturing Practices  ................................ ................................ ................................ ............  7 
7.1 General  ................................ ................................ ................................ ................................ ...................  7 
7.2 Management of personnel health and hygiene  ................................ ................................ ..................  7 
7.3 Management of hygienic operating practices  ................................ ................................ ....................  8 
7.4 Management of metals and metal control ................................ ................................ ...........................  9 
7.5 Management of glass  ................................ ................................ ................................ ..........................  10 
7.6 Management of pests and toxic substances  ................................ ................................ ....................  10 
7.7 Management of toilets and cloakrooms  ................................ ................................ ............................  11 
7.8 Management of hand washing and hand drying facilities  ................................ ..............................  11 
7.9 Management of personnel habits  ................................ ................................ ................................ ...... 12 
7.10  Management of refreshments areas or canteens  ................................ ................................ ............  12 
7.11  Management of protective clothing  ................................ ................................ ................................ ... 12 
7.12  Personnel hygiene and food hand ling practices  ................................ ................................ .............  12 
8 Operating practices, raw materials and production requirements  ................................ ................  13 
8.1 Raw material handling  ................................ ................................ ................................ ........................  13 
8.2 Inspection and sorting  ................................ ................................ ................................ ........................  13 
8.3 Washing or other preparation  ................................ ................................ ................................ ............  13 
8.4 Preparation and p rocessing  ................................ ................................ ................................ ...............  13 
8.5 Packaging of finished product  ................................ ................................ ................................ ...........  13 
8.6 Storage and transport of finished products.  ................................ ................................ ....................  14 
8.7 Sanitation control programme  ................................ ................................ ................................ ...........  14 
9 Laboratory control procedures  ................................ ................................ ................................ ..........  14 
10 End product specifications  ................................ ................................ ................................ ................  15 
11 Record keeping  ................................ ................................ ................................ ................................ .... 15 
Annex A (normative)  Materials required for processing dried fruits  ................................ .........................  17 
A.1 The provisions detailed below are required for processing of all dried fruit. ...............................  17 
A.2 Basic utilities and consumables for use in processing of fruits include the foll owing:  .............  17 DUS 640: 2021  
iv © UNBS 2021  – All rights reserved  
 A.3 Specific requirements are found below.  ................................ ................................ ..........................  18 
Annex B (normative) General relationship between the weight of the final sol ar dried product and 
the weight of the starting material  ................................ ................................ ................................ .... 19 
Annex C (normative)  Quality control procedures  ................................ ................................ .......................  20 
C.1 General  ................................ ................................ ................................ ................................ .................  20 
C.2 Inspection and storage of raw materials  ................................ ................................ ..........................  20 
C.3 Drying process control  ................................ ................................ ................................ ......................  20 
C.4 Product identification and traceability  ................................ ................................ .............................  20 
C.5 Packaging and labelling  ................................ ................................ ................................ .....................  21 
C.6 Net weight control ................................ ................................ ................................ ...............................  21 
Bibliography  ................................ ................................ ................................ ................................ .....................  23 
 DUS 640:2021  
© UNBS 2021  – All rights reserved  v 
 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 of International Organisation for Standardisation (ISO) and  
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and  
(c) the National Enqui ry 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 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 National Standards Council.  
The committee responsible for this document is Technical Committee UNBS /TC 2, Food and Agriculture , 
Subcommitt ee SC 4, Fruits, vegetables, spices and related products . 
This second  edition cancels and replaces the first edition ( US 640 :2006  and US 570:2006 ), which has been 
technically revised.  DUS 640: 2021  
vi © UNBS 2021  – All rights reserved  
 Introduction  
The document is intended to prepare the producers of drie d fruits and vegetables  to meet international 
requirements related to the production and marketing of products in international trade.  
This code takes a holistic approach in defining the basic technical requirements for the production, p rocessing 
and marke ting of  dried f ruits and vegetables products  
 DRAFT UGANDA STANDARD  DUS 640: 2021  
 
© UNBS 2021 – All rights reserved  1 
 Code of practice for the production, handling and processing of dried  
fruits  and vegetables . 
1 Scope   
 
1.1 This code of practice applies to fruits and vegetables that have been dried by natural or artificial means or 
a combination of both.  The fruit s and vegetables are  dried to the extent that the greater part of the moisture 
has been removed, and in addition  the fruit s and vegetables  may be subjected to a safe and appropriate 
treatment in preparation and pack ing 
1.2 This code does not apply to fruits commonly known as "dehydrated fruits" with moisture content not 
exceeding 5 %.  
2 Normative references   
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 the referenced document (including any amendments) applies.  
US EAS 12, Potable water — Specification  
3 Terms and def initions   
No terms and definitions are listed in this document.  
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 Raw materials requirements  
4.1 Environmental sanitation in growing and food production areas  
4.1.1  Sanitary disposal of human and animal waste  
Adequate precaution shall be taken to ensure that human and animal wastes are disposed of i n such a 
manner as not to constitute a public health or hygienic hazard and extreme care should be taken to protect the 
fruit from contamination with these wastes.  
4.1.2  Sanitary quality of irrigation water  
Water used for irrigation shall  not constitute a public health hazard to the consumer through the fruit  
4.1.3  Animal, plant pest and disease control   
2 © UNBS 2021  – All rights reserved  
 Growing areas shall  be kept free from rotten or decomposing fruit that is attractive to insects, rodents and 
birds.  
Where control measures are undertak en, treatment with chemical, biological or physical agents should be 
done only in accordance with the recommendations of the appropriate official agency by or under the direct  
supervision of personnel with a thorough understanding of the hazards involved, including the possibility of 
toxic residues being retained by the fruit.  
4.2 Sanitary harvesting and food production  
4.2.1  Equipment and product containers  
Equipment and product co ntainers shall  not constitute a hazard to health. Co ntainers which are reu sed shall  
be of such material and construction as shall facilita te thorough cleaning, and shall  be so cleaned and 
maintained as not to constitute a source of contamination to the fruit.  
4.2.2  Sanitary techniques related to harvesting and production  
Harvest ing and production operations, methods and procedures should be clean and sanitary.  
4.2.2.1  Removal of obviously unfit materials  
Unfit products shall  be segregated during harvesting and production to the fullest extent practicable and 
should be disposed o f in an appropriate ma nner. The harvested fruit shall  be examined by competent persons 
to ensure that it is fit for further processing into food.  
4.2.2.2  Protection of product from contamination  
This shall  be achieved as follows:  
a) Suitable precautions shou ld be taken to prevent the raw fruit from being contaminated by animals, 
insects, vermin, birds, chemical or microbiological contaminants or other objectionable substances 
during handling and storage. The nature of the fruit and the methods of harvesting s hall indicate the 
type and degree of protection required.  
b) The raw or dried fruit shall be moved to suitable storage, or to the processing area for immediate 
processing, as soon as possible after harvesting or drying.  
c) Where fruits are likely to have becom e infested with insects or mites during or after harvesting or 
drying as a preventive measure, suitable tre atment such as fumigation shall  be applied.  
d) Fruit held for processin g shall  be stored in closed containers, buildings, or under suitable type of 
covering that protects it from rodents, insects, birds, debris and dust. Fumigation methods and 
chemicals used shall be approved by legal authorities having jurisdiction.  
4.2.3  Sanitary requirements for drying yards  
4.2.3.1  Designation of drying yards  
Where  fruit is dried by the sun in drying yards, such yards shall be recognized as food -processing yards 
whether drying is carried out on a grower's property or as a commercial operation. Such yards shall as far as 
possible comply with the relevant provisions o f this code as are applicable, and in parti cular with the 
requirements in 4.2.3.2 and 4.2.3.3.  
4.2.3. 2 Requirements for the location of drying yards  
Drying yards shall in all cases be located a sufficient distance from cattle feed lots, settling pods and/ or other 
waste collection areas to prevent contamination from these sources.  DUS 640: 2021  
© UNBS 2021  – All rights  reserved  3 
 They shall also be so located that they have proper and adequate drainage.  
4.2.3.3  Requirements for the construction yards  
The drying yard shall  be:  
a) so surfaced that it shall permit maintenance of clean yard surfaces and prevent contamination of 
drying fruit; and  
b) fenced, where necessary, to keep out animals as far as practicable, and the area  around the drying 
yard shall be kept clean, free from weeds and other debris that can  blow into the yard.  
4.2.4  Sanitary requirements for cutting sheds  
4.2.4.1  Cutting sheds in which fruit is pitted, cut or otherwise prepared and spread on trays for drying 
should preferably be closed buildings with screened windows that do not permit acc ess to rodents, insects, or 
birds.  
4.2.4.2  Where cutting is done in open sh eds, adequate precautions shall  be taken to protect against 
insect, rodent and bird contamination  or harbourage. The sheds shall  be adequately lit and ventilated, and 
adequate, cle an toilet an d hand -washing facilities shall  be provided.  
4.2.5  Sanitary requirements for storage areas  
Both fresh fruit for proce ssing and the dried fruit shall  be stored in areas where it is protected from rodent, 
insect and bird depredations, and stora ge time should be kept to a minimum consistent with good 
manufacturing practice.  
4.2.6  Hygienic operating requirements  
4.2.6.1  Drying trays, cutting equipment, and s torage bins shall  be kept clean and free from fruit residue 
and foreign substances that may  cause contamination of the fruit . 
4.2.6.2  There shall  be an adequate supply of clean potable water for hand washing, equipment cleaning, 
and raw product washing. Standards of potability shall not be less than those stipulated by .US EAS 12  
4.2.7  Sanitary r equirements for transportation  
4.2.7.1  Facilities  
Conveyance for transporting the harvested crop or raw product from the production area, pl ace of harvest or 
storage shall  be adequate for  the purpose intended and shall  be of such material and construction as shall 
permit thorough cleaning and shall  be so cleaned and maintained as not to constitute a source of 
contamination to the fruit.  
4.2.7.2  Handling procedures   
All handling procedures shall  be such as shall prevent the product from being c ontaminated. Extreme care 
shall be taken in transporting perishable products to prevent spoilage or deterioration. Special equipment such 
as refrigeration equipment shall  be used if the nature of the product or distances involved so indicate. If ice is 
used in c ontact with the fruit, it shall  be of sanitary quality  
5 Plant Construction and Layout  
5.1 Requirements for plant location, size and design  
The building and surrounding area shall be:  
4 © UNBS 2021  – All rights reserved  
 a) such as can be kept reasonably free of objectionable odours, smoke, dust, or ot her contamination;  
b) of sufficient size for the purpose intended without crowding of equipment or personnel;  
c) of sound construction and kept in good repair;  
d) of such construction as to protect against the entrance or harbouring of insects or birds or vermin ; and  
e) so designed as to permit easy and adequate cleaning ;. and  
f) in areas  not experiencing high concentrations of air -borne pollutants, equipment shall  be used to 
remove pollutants from the air blown across or through the product.  
5.2 Requirements relate d to sanitary facilities and controls  
5.2.1  Separation of processes  
5.2.1.1  Raw material handling areas   
Areas where raw materia ls are received or stored shall  be so separated from areas in which final product 
preparation or packaging is conducted as to pr eclude contamination of the finished product.  
5.2.1.2  Processing and storage areas  
Areas and compartments used for storage, manufacture or ha ndling of edible products shall  be separate and 
distinct from those used for inedible material s. The food handling  area shall  be completely separated from any 
part of the premises used as living quarters.  
5.2.2  Water supply  
An ample supply of cold and hot water shall be available where necessary. The water supply shall be of 
potable quality. Standards of potability s hall not be less than those stipulated US EAS 12  
5.2.3  Ice  
Where ice is used, it shall be made from water of potable  quality and shall be manufactured, handled, stored 
and used, so as to protect it from contamination.  
5.2.4  Auxiliary water supply  
Where n on-potable water is used for such purposes as fire control it shall be carried in completely separate 
lines, identified preferably by colour and with no cross -connection or back -siphonage with the lines carrying 
potable water.   
5.2.5  Plumbing and waste dis posal  
5.2.5.1  All plumbing and waste disposal lines (including sewer systems) shall be large enough to carry 
peak loads. All lines shall be watertight and have adequate traps and vents.  
5.2.5.2  Disposal of waste shall  be effected in such a manner as not t o permit contamination of potable 
water supplies. The plumbing and the  manner of waste disposal shall  be approved by the official agency 
having jurisdiction.  
5.2.6  Lighting and ventilation  
5.2.6.1  Premises shall be well lit and ventilated. Light bulbs and fixtures suspended over food i n any step 
of preparation shall  be of the safety type or otherwise protected to prevent food contamination in the case of 
breakage.  DUS 640: 2021  
© UNBS 2021  – All rights  reserved  5 
 5.2.6.2  Special attention shall  be given to the venting of areas and equipment producing exce ssive heat, 
steam, obnoxious fumes or vapours, or contaminating aerosols. Good ventilation is important to prevent both 
condensation (which may drip into the product) and mould growth in overhead structures which growth may 
fall into the food.  
5.2.7  Toilet -rooms and facilities  
5.2.7.1  Adequate and convenient toilets shall be provided and toilet areas shall  be equipped with self -
closing doors;  
5.2.7.2  Toilet rooms shall  be we ll lit and ventilated and shall  not open directly into a  food handling area. 
They s hall be kept in a sanitary condition at all times.  
5.2.7.3  There shall  be associated hand -washing facilities within the to ilet area and the notices shall  be 
posted requiring personnel to wash their hands after using the toilet.  
5.2.8  Hand -washing faciliti es 
5.2.8.1  Adequate and convenient facilities for employees to  wash and dry their hands shall  be provided 
wherever the process demands. They shall be in full view of the processing floor.  
5.2.8.2  Single -use towels are recommended, where practicable, but o therwise the method of drying s hall 
be approved by the official agency having jurisdiction . The facilities should be kept in a sanitary condition at all 
times.  
5.3 Requirements for equipment and utensils  
5.3.1  Materials  
All food contact surfaces should be  smooth; free from pits, crevices and loose scale; nontoxic; unaffected by 
food products; and capable of withstanding repeated exposure to normal cleaning; and non -absorbent unless 
the nature of a particular and otherwise acceptable process renders the use  of a surface, such as wood, 
necessary.  
5.3.2  Sanitary design, construction and installation  
Equipment and utensils shall  be so designed and constructed as shall prevent hygienic hazards and permit 
easy and thorough clean ing. Stationary equipment shall  be installed in such a manner as shall permit easy 
and thorough cleaning  
5.3.3  Equipment and utensils  
Equipment and utensils used for inedible o r contaminating materials shall be so identified and shall  not be 
used for handli ng edible products. Colour code s may be used for ease of identification of equipment.  
5.3.4  Drying equipment  
Equipment used for drying shall  be so constructed and operated that the product cannot be adversely affected 
by the drying medium.  
6 Plant facilities and operating requirements  — Environmental hygiene  
6.1 General  
Buildings and equipment shall be designed, constructed, maintained and cleaned to standards that ensure the 
safety and quality of the ingredients and finished product throughout the entire process.   
6 © UNBS 2021  – All rights reserved  
 Staff shall  be train ed to work tidily and operate a "clean as you go" regime.  
6.2 Floors  
6.2.1 The design of the floors shall  permit easy cleaning and junctions  between floors and walls shall  be 
rounded and continuous.  
6.2.2 The floors shall  be smooth and free from cracks i ncluding open joints. They shall  have adequate 
drainage slopes to direct any water towards  drainage channels. There shall  be no back flow from the drainage 
to the production areas.  
6.3 Walls, doors and windows  
6.3.1 Walls   
All walls shall  be impermeable,  smooth, and easy to clean. All finishes shall be properly applied and 
maintained. Painted surfaces shall not be allowed to deteriorate or flake. Paint used shall be designed for food 
production areas. Tiles if used shall be sound and in good repair. Loose  or damaged tiles are unacceptable.  
6.3.2 Windows   
Mesh screens shall be put on all windows to avoid insects. Glass shall not be used on the windows in the 
production areas, only shutter -proof materials are required .  
6.3.3 Doors   
The doors opening from t he prod uction areas to the outside shall  have self locking devises to ensure doors 
remain closed at all t imes. Hanging strip doors shall  cover the doors opening from the production to the 
outside, to avoid entry of dust or insects when th e doors opened. Th e doors shall  be sealed at the bottom 
completely to avoid entry of or insects to the production areas. Rubber may be used or any suitable material.  
The walls, doors and windows shall  be cleaned regularly.  
6.4 Ceilings and overhead  
6.4.1 Ceilings  
They sh all have a smooth, impermeable surface kept in good repair. They shall be regularly cleaned and the 
joints shall be sealed.  
6.4.2  Overhead structures  
The number of overhead structures shall be minimized in production. If required, they shall be of a circ ular 
cross -section to aid cleaning and shall be frequently inspected.  
6.5 Potability of water  
6.5.1  Water quality  
The water used for cleaning or rinsing shall be of potable quality and its microbiological suitability shall be 
checked regularly, at least  twice a year.   
6.5.2  Water treatment  
In case the water is not potable, chlorination of cleaning water by use of  hypochlorite, to achieve 10 ppm  free 
chlorine may be done. Other permitted disinfectants may be used at the required levels  DUS 640: 2021  
© UNBS 2021  – All rights  reserved  7 
 6.6 Solar dryers   
6.6.1 The cabin where the trays for drying are placed shall be enclosed, if in a building or enclosure, to 
prevent exposing the inside of dryers to dust, insects and othe r contaminants. The cabin shall  also have wire 
mesh at appropriate places to avoid t he entry of rodents.  
6.6.2 The inside of the solar dryer shall  be wiped with a clean dry cloth dipped in a sanitizing solution for 
disinfection, when the dryer is empty.  
6.6.3 The solar panels shall  be wiped regularly to avoid accumulation of dust, accor ding to the instructions 
by the supplier of the solar panels.  
6.7 Factory perimeters  
6.7.1 Outside areas shall be maintained in a sound condition with  adequate drainage. Areas shall  be kept 
clean and tidy at all times and debris, old equipment, pallets etc. shall not be allowed to accumulate.  
6.7.2 Rubbish bins shall be covered, emptied regularly, and maintained in a clean condition.  
7 Good Manufacturing Practices  
7.1 General  
Good manufacturing practices (GMP) encompass many aspects of procurement, manuf acture, distribution 
and sale, which potentially affect quality and integrity. Personnel hygiene and environmental hygiene  shall be 
controlled. The following defines GMP in key areas.  
7.2 Management of personnel health and hygiene  
7.2.1 Personnel health  
7.2.1.1 Plant management shall ensure that that any person afflicted with infected wounds, sores, or any 
illness, notably diarrhoea, immediately report to management.  
7.2.1.2 Management shall take care to ensure that no person, while known to be affected with a disease 
capable of being transmitted through food, or known to be a carrier of such disease microorganisms, or while 
afflicted with infected wounds, sores, or any illness, is permitted to work in any area of a food plant in a 
capacity in which there  is a likelihood of such person contaminating food or food contact surfaces with 
pathogenic organisms.  
7.2.2 Personnel hygiene and personal hygiene standards  
7.2.2.1 Plant management shall ensure that everyone entering the production area present himself  or 
herself in a clean and tidy manner and maintain a high standard of personal hygiene.  
7.2.2.2 With respect to the personal hygiene standards the following issues shall be noted.  
a) all personnel are expected to bathe daily before entering the factory so a s to avoid body odour.  
b) fingern ails shall be short and clean. n ail varnishes and false nails shall be not permitted.  
c) the excessive use of cosmetics e.g perfume, aftershave and make up shall not be allowed. False 
eyelashes shall not be worn.  
d) no jewellery except a plain wedding ban d is permitted. Ear clips shall  not be worn. Nose studs are 
unacceptable. Wristwatches and cufflinks shall not be worn.   
8 © UNBS 2021  – All rights reserved  
 e) Suitable and approved secure storage areas shall be provided. for personnel’s belongings such 
as purses, hand bags   
f) all sores, cuts, grazes, infected areas and other wounds shall be covered by a suitably coloured 
waterproof dressing, incorporating a metal strip, by the company and applied by the company 
medical representative who is responsible for providing first  aid.  
g) any dressing applied shall  be accounted for at the end of the shift. The loss of any dressing shall 
be reported immediately to the management. Where possible, dressings shall be covered by 
rubber gloves. Staff arriving at work with an unprescribed w ound dressing shall have it checked 
and, if, necessary replaced.  
h) The officer responsible for Quality Assurance shall check personnel hygiene daily and record. 
Anyone not complying with the regulations on personnel should be requested to leave production 
areas.  
7.2.2.3 Medical facilities shall have the following characteristics:  
a) appropriate room with first aid kit and trained nurse, but if there is no trained nurse there should be a 
trained first aid personnel  to handle basic medical issues  
b) Basic first ai d facilities shall be available to all the working areas and these should be agreed on by 
the Company Medical Advisor. All treatment shall be documented.  
c) All personnel shall be made aware of their responsibility for health and safety. Each person shall ha ve 
a certificate from  public  health authorities that permit him/her to work in a food -processing 
establishment.  
7.2.2.4 Handling of accidents or illnesses includes the characteristics below  
a) All accidents at work, however minor, shall be reported.  
b) In case of cuts leading to bleeding, blue waterproo f plasters, with a strip, shall  be issued by the first 
aid supervisor to the individual. Checks shall  be done at the end of the shift to that the plaster is still in 
place on the individual and has not been lost. If the plaster is lost after being issued then all the 
product packed that day shall be put under quarantine unless the plaster is found.  
c) In case the bleeding has affected the product, the e ntire product shall  be rejected. The working area 
and equipment s hould be cleaned thoroughly and disinfected.  
d) All members of staff shall report to management when suffering from, being in contact with, or being a 
carrier of, any infectious diseases like in case of stomach upsets, nausea, vomiting, skin breakages, 
boils, discharging ear or skin infections,  cholera etc, individuals shall be assigned duties away from 
production areas or in severe cases to rest until they are confirmed okay.  
7.3 Management of hygienic operating practices  
7.3.1 Sanitary maintenance of plan t, facilities and premises  
7.3.1.1 The building, equipment, utensils and all other physica l facilities of the plant shall  be kept in good 
repair and shall  be kept clean and maintained in an orderly, sanitary condition.  
7.3.1.2 Waste materials shall  be fr equently removed from the working area during plant operation and 
adequate waste receptacles shall  be provided.  
7.3.1.3 Detergents and disinfectants employed shall be appro priate to the purpose and shall  be so used 
as to present no hazard to public health .  
7.3.2 Management of cleaning and cleaning programmes  DUS 640: 2021  
© UNBS 2021  – All rights  reserved  9 
 7.3.2.1 Cleaning and use of sanitizers  
During cleaning, det ergents and disinfectants shall  be used appropriately. The manufacturers usually indicate 
instructions for usage of the sanitizer on the la bel. These  shall be translated for use by the workers. Cleaning 
schedules and use of sanitizers shall be established and should specific to all areas, surfaces and equipment.  
7.3.2.2 Cleaning programmes and routines  
7.3.2.2.1  The production areas, floors, tables, knives, slicers, gloves, and sinks shall be cleaned before 
beginning a shift and at the end of the shift everyday. All these areas need to be cleaned by use of 
detergents, and then rinsing is done using  sanitizers  as recommended by the manufacture r of the sanitizer.   
7.3.2.2.2  Trays shall be cleaned immediately after emptying the dried product. They shall be cleaned with 
detergent, rinsed with water and then sanitized. Cleaning may also be done as need be during the shift.  
a) Walls, windows, doors, an d ceilings shall be cleaned at least once a week.  
b) Toilets and changing rooms shall be cleaned at least twice a day.  
c) The compound shall be cleaned at least once a day.  
d) Uniforms shall be changed at least once a day  
7.4 Management of metals  and metal control  
7.4.1 General requirements  
Every precaution shall  be taken to prevent the contamination of final products with metal. It is essential that 
metal contamination risks be controlled. To ensure effective metal management attention should be given to 
the foll owing:  
a) fabric and equipment that is likely to rust and corrode shall be avoided;  
b) metal to metal conta cts, where wear may occur shall  be avoided;  
c) self locking nuts shall  be used to replace conventional ones;  
d) nails, staples shall  not be allowed to come i nto contact with produce or with the packaging materials; 
and  
e) there shall  be control procedures during maintenance , repair, alteration or routine cleaning.  
7.4.2 Requirements related to knife control  
These requirements include the following:  
a) knives shall be made of stainless steel with plastic handles;  
b) knives shall  be numbered on the handles;  
c) knives shall  be inspected before issuing out to ensure that all the blades are intact;  
d) before being issued and the end of each shift, the knives shall  be record ed by the person responsible 
for quality assurance;  
e) at the end  of the shift, the knives shall  be inspected paying particular attention to the blades;.   
10 © UNBS 2021  – All rights reserved  
 f) if any blades are noted to be damaged, t he produce cut on the day shall  be placed under quarantine. 
If the blades were damaged during cutting, then the produce cut during that shift should be rejected, 
without further processing. It is dumped and considered as unfit for consumption.  
7.5 Management of glass  
7.5.1 Glass shall be eliminated completely from t he food processing areas, all storage areas and packaging 
materials stores.   
7.5.2 Perspex is recommended on windows instead of glass.  
7.5.3 Lighting fixtures, including insectrocutor tubes, in all production and storage areas shall be guarded or 
sealed w ith unbreakable enclosures to glass in case of any glass breakage. This shall be kept clean at all 
times and not allowed to accumulate dust, debris etc.  
7.5.4 Glassware, glass bottles including soft dri nk (soda) or beer bottles shall  not be allowed in the  
production areas.   
7.5.5 Personal watches are not allowed in the production areas.  
7.5.6 A glass register shall be maintained listing every piece of glass in the production and storage areas. 
Regular inspection and records by the controller on a weekly b asis is essential to ensure that breakage has 
not occurred.  
7.5.7 In case of glass breakage, production shall stop immediately. Any affected produce shall be isolated, 
rejected and dumped and such an incidence recorded. Production should only resume if th ere is no further 
risk of contamination by glass.  
7.6 Management of pests and toxic substances  
7.6.1 Effective measures shall  be taken to protect against the entrance into the premises and the 
harbourage on the premises of insects, rodents, birds or other  vermin.  
7.6.2 Pest control is not just the control of rodents, flies, and birds: It includes all living creatures whether 
walking, crawling or flying which contaminate the product or environment. The policy shall be one of 
prevention by the maintenance o f good hygiene and housekeeping standards plus adequate screening and 
proofing of premises to exclude pests, supported by an effective inspection programme.  
7.6.3  Rodent monitoring systems include the following .  
a) non-toxic baits shall  be used whenever pos sible based on infestation history.  
b) depending on the level of infestation, toxic baits can be used. Granular baits an d contact pesticide 
dusts shall  not be used. Solid blocks are highly recommended.  
c) the position of all baits shall be indicated on a layou t map of the premises.  
d) the bait position shall  be numbered and recorded on a checklis t. The date of inspection shall  be 
recorded on the checklist and on the bait container.  
e) the bait boxes shall  be designed to allow locking to avoid accidental poisoning o f human beings and 
other animals.  
f) the keys to the bait boxes shall  be kept by the responsible personnel  
7.6.4 Electric insect knockdown devices include the following.  
a) these are positioned at each door opening from the factory to the outside.  DUS 640: 2021  
© UNBS 2021  – All rights  reserved  11 
 b) they shall  be permanently oper ational and the U.V tubes shall  be changed at the frequency 
recommended by the manufacturer.  
c) catch trays shall be fitted and emptied and cleaned weekly. The contents of eac h tray shall  be 
monitored and recorded, to help identify unusua l increases in insect numbers or types .. 
7.6.5 Birds shall be prevented from gaining access to the factory buildings. Birds can also be excluded from 
the external roosting sites on buildings ledges, undersides of canopies etc by use of anti -perching device s.   
7.6.6 All types of domestic animals such as dogs and cats shall be excluded from areas where food is 
processed or stored and they are unacceptable in any part of the factory exterior are as. Staff shall  not feed, or 
otherwise encourage stray animals.  
7.6.7 Among the requirements for the storage of toxic substances, the following points shall be observed.  
a) all rodenticides, fumigants, insecticides or other toxic substances shall  be stored in separate 
locked rooms or cabinets and handled only by properly  trained personnel.  
b) they shall  be used only by or under the direct supervision of personnel with a thorough 
understanding of the hazards involved, including the possibility of contamination of the product.  
c) records shall  be kept on their regular applicati on. 
7.7 Management of toilets and cloakrooms  
7.7.1 The facilities shall  be adequate for the number of personnel employed. The facilities shall function 
properly as well as being kept in a clean condition.  
7.6.2  Hand washing facilities shall be provided n ext to the toilets.  
7.6.3  "Now Wash Your Hands" notices shall be clearly displayed in bold type on all doors, above urinals, 
and above washbasins to remind staff of this.   
7.8 Management of hand washing and hand drying facilities  
Hand washing facilities s hall be provided in toilets and at entrance points of the production areas  
7.8.1 All personnel entering production areas shall wash their hands. Washing/ troughs  shall be sufficient to 
allow proper cleansing of hands forearms for all the staff entering or leaving the area.  
7.8.2 "Now  Wash Your Hands” notices shall  be clearly displayed in bold type in appropriate places to be a 
constant reminder to personnel on their responsibility to wash their hands at expected times and also when 
deemed necessary.   
7.8.3 Only unperfumed, liquid, bactericidal soap shall  be provided at all wash ing locations. Dispensers shall  
be easy to clean and designed to contact during use.  A synthetic nailbrush shall  be provided at the facility.  
7.8.4 Further disinfection or alcohol ri nses, is necessary after hand washing as an extra measure to ensure 
high standards of hygiene.  
7.8.5 Foot or knee operated hand washing facilities are most preferred in high -risk areas.  
7.8.6 Only disposable paper towels are acceptable and suitable dedic ated towel dustbins should be 
provided and emptied and cleaned regularly. The lids of these bins  shall be foot operated .  
7.8.7 Alcohol rinses or disinfection are essential after use of the paper towels.   
12 © UNBS 2021  – All rights reserved  
 7.9 Management of personnel habits  
7.9.1 Personnel shall not eat food, spit, smoke, or use tobacco or snuff in production areas.  
7.9.2 Designated places shall  be provided where smoking may be done, away from the production places.  
7.9.3 Signs for “ No Smoking", “No spitting”, “No eating” shall be put up i n the production places.  
7.10 Management of refreshments areas or canteens  
7.10.1 Eating and drinking shall  not allowed in the production areas including the eating of sweets or 
chewing gum.  
7.10.2 Signs or notices shall  be put up prohibiting eating and drinking in the production areas.  
7.10.3 All meals, food or drink shall  be taken in the canteen or in the place set aside for this purpose away 
from the production areas. The canteen or recreating place shall be kept very clean at all times. Failure to do  
this leads to rodents, cockroaches and other contaminants inhabiting the place and eventually getting to the 
production areas.  
7.10.4 Glass or soda bottles shall not be taken into production areas.  
7.11 Management of protective clothing  
7.11.1 All perso nnel including management and visitors shall wear protective clothing before the production 
areas for whatever purpose.  
7.11.2 The clothing shall  be clean and conform to the following:  
a) long sleeved white coats are highly recommended;  
b) all pockets shall  be secure and on the inside; and  
c) buttons are unacceptable. Fastening may be done by use of studs on the inside or by use of Velcro .  
7.11.3 No personal c lothing shall  be allowed on top of the protective clothing  
7.11.4 Personnel leaving production areas to  visit the canteen, toilets, or any no n-production environment, 
shall leave the protective clothing in changing room.  
7.11.5 Washing of the protective clothing shall be done within the company. Home laundering is not 
acceptable.   
7.11.6 Suitable foot wear  shall be worn and shall  be used only in the production areas. Personnel should 
wear their own shoes away from  the production areas and shall  change the shoes before entering the 
production area.  
7.11.7 All personnel shall  dip their footwear into a footba th before entering the produ ction areas. The foot dip 
shall have a sponge and a disinfectant.  
7.12 Personnel hygiene and food handling practices  
7.12.1 All persons working in a food plant shall maintain a high degree of personal cleanliness while on duty.  
Clothing including suitable head  dress  should be appropriate to the d uties being performed and shall  be kept 
clean.  
7.12.2 Hands shall be washed as often as necessary to conform to hygienic operating practices.  DUS 640: 2021  
© UNBS 2021  – All rights  reserved  13 
 7.12.3 Spitting, eating and the use of tob acco or chewing gum shall  be prohibited in food handling areas.  
7.12.4 All necessary precautions shall  be taken to prevent the contamination of the food product or 
ingredients with any foreign substance.  
7.12.5 Minor cuts a nd abrasions on the hands shall  be appropriately treated and covered with a suitable 
waterproof dressing. Adeq uate first -aid facilities shall  be provided to meet these contingencies so that there is 
no contamination of the food.  
7.12.6 Gloves used in food handling shall be maintained in  a sound, clean and s anitary condition; gloves 
shall be made of an impermeable material except where their usage would be inappropriate or incompatible 
with the work involved.  
8 Operating practices , raw materials and production requirements  
8.1 Raw materi al handling  
8.1.1  Acceptance criteria  
The raw material shall  not be accepted by the plant if known to contain decomposed, toxic or extraneous 
substances that shall not be removed to acceptable levels by normal plant procedures of sorting or 
preparation.  
8.1.2 Storage  
Raw materials stored on the plant premises shall be maintained under conditions that shall protect against 
contamination and infestation and minimize deterioration.  
8.1.3  Water  
Water used for conveying raw  materials into the plant shall  be from such a source or suitably treated as not to 
constitute a  public health hazard and shall  be used only by permission of the official agency having 
jurisdiction.  
8.2 Inspection and sorting  
Prior to introduction into the processing line, or at a conveni ent point  within it, raw materials shall  be 
inspected, sorted or culled as required to remove unfit materials. Such operations sh all be carried out in a 
clean and sanitary manner. On ly clean, sound materials shall  be used in further processing.  
8.3 Washin g or other preparation   
Raw materials shall  be washed as needed to remove soil or other contamination. Water used for such 
purposes shall  not be recirculated unless suitably treated to maintain it in a condition as shall not constitute a 
public health haza rd. Water used for washing, rinsing, or conv eying final food products shall  be of potable 
quality.  
8.4 Preparation and processing  
Preparatory operations leading to the finished product and  the packaging operations shall  be so timed as to 
permit expeditiou s handling of consecutive units in production under conditions which would prevent 
contamination, deterioration, spoilage, or the development of infectious or toxigenic microorganisms .  
8.5 Packaging of finished product  
8.5.1  Materials   
14 © UNBS 2021  – All rights reserved  
 Packaging materials  shall be stored in a clea n and sanitary manner and shall  not transmit to the product 
objectionable substances beyond limits acceptable to the official agenc y having jurisdiction and shall  provide 
appropriate protection from contamination.  
8.5.2  Technique s for packaging  
Packaging shall  be done under conditions that preclude the introduction of contamination into the product.  
8.5.3  Preservation of finished product  
The following should be noted.  
a) Methods of preservation or treatmen t of the finished product  shall be such as to kill any insects or 
mites remaining after processing and to result in protection against contamination, deterioration, or 
development of a public health hazard.  
b) The finished product shall  be of such moisture content that it can be hel d in the localities of origin and 
distribution under any normally foreseeable conditions for those localities without significant 
deterioration by decay, mould, enzymatic changes, or other causes.  
c) In addition to applicable drying, the finished product may be treated with chemical preservatives at 
levels approved by the Codex Alimentarius Commission, as referenced in the Codex Commodity 
standards, heat processed and/or packed in hermetically sealed containers so that the product shall 
remain safe and shall n ot spoil under normal non -refrigerated storage conditions.  
8.6 Storage and transport of finished products.  
8.6.1  The finished products shall  be stored and transported under such conditions as shall preclude the 
contamination with or development of pathoge nic or toxicogenic microorganisms and protect against rodent 
and insect infestation and deterioration of the product or of the container.  
8.6.2 The product shall  be stored under suitable conditions of time, temperature, humidity, and atmosphere, 
to preven t significant deterioration.  
8.6.3  Where dried fruits are stored under conditions in which they may become infested by insects and 
mites, appropri ate methods of protection shall  be use d regularly. Dried fruits shall  be stored in such a manner, 
that they c an be fumigated in situ  or so stored that they can be removed elsewhere for fumigation in special 
facilities (e.g. fumigation chambers, steel  barges, etc.). Cold storage may  be used, either to prevent infestation 
in localities where insects are likely to b e present in ordinary storage or to prevent insects damaging the fruit  
8.7 Sanitation control programme  
8.7.1  It is desirable that each plant in its own interest designates a single individual, whose duties are 
preferably divorced from production,  to be h eld responsible for  the cleanliness of the plant. This staff shall  be 
a permanent part of the organization and should be well trained in the use of special cleaning tools, methods 
of disassembling equipment for cleaning, and in the significance of contamin ation and the hazards involved.  
8.7.2  Critical areas, equipment f or cleaning and materials shall  be designated for specific attention as part 
of a permanent sanitation schedule.  
9 Laboratory control procedures   
In addition to any control by the official agency having jurisdiction, it is desirable that each plant in its own 
interest shall  have its own or access to laboratory control of the sanitary quality of the products processed. 
The amount and type of such control shall vary with the fruit as well as t he needs of management. Such 
control shall  reject all fruits that are unfit for human consumption.  DUS 640: 2021  
© UNBS 2021  – All rights  reserved  15 
 10 End product specifications  
Appropriate methods shall  be used for sampling, analysis, and determination in the following specifications.  
a) to the extent pos sible in good manufactur ing practice the products shall  be free from objectionable 
matter.  
b) the products shall  not contain any pathogen microorganisms or any toxic substance originating from 
microorganisms.  
c) the products shall  comply with the requirements on Pesticide Residues and Food Additives as 
contained in permitted lists or Codex commodity standards.  
11 Record keeping  
11.1 Records shall be available and be supplied on demand as evidence to establish food safety. These 
records shall be legible, perman ent, accurate and be signed and dated by the individual(s) responsible.   
11.2 They shall include procedures, controls, limits, and subsequent follow -up documents. They shall be 
retained for at least one year after the expiration of the durable life date ( best before date) or, at least two 
years after the food has been released to the consumer .   
11.3 The necessary records shall  include:  
a) raw material quality control record;  
b) grower/supplier agreements;  
c) drying control record;  
d) stock control record;  
e) compan y induction for all staff;  
f) training programme;  
g) daily personnel check list;  
h) sanitation record;  
i) water analysis checks;  
j) knife control record;  
k) glass control record;  
l) accident and illnesses record;  
m) rodent control record;  
n) chemicals records (additives, sa nitizers);  
o) insects control record;  
p) foreign matter control record;  
q) finished product control record, lots records including distribution; and   
16 © UNBS 2021  – All rights reserved  
 r) customer complaints register.  
 DUS 640: 2021  
© UNBS 2021  – All rights  reserved  17 
 Annex  A 
(normative)  
 
Materials required for processing dried fruits  
A.1 The prov isions detailed below are required for processing of all dried fruit.  
A.1.1  Preparation rooms including:  
room for storage of raw materials;  
– processing rooms for cutting and slicing;  
– sorting/packing/labelling room;  
– storage room for packing material;  
– changing rooms;  
– washrooms away from the processing facility; and  
– storage room for cleaning materials detergents/disinfectants.  
A.1.2  Other facilities include  
– insectrocutors or electric fly killers for each exit of processing room;  
– solar driers; and  
– first aid box.  
A.2 Basic utilities and consumables for use in processing of fruits include the 
following:  
– trays, (these shall be enough to ensure continuous drying);  
– protective clothing or uniforms, preferably white colour including headgear or covers;  
– comfortable closed shoes, white rubber shoes or gumboots;  
– gloves;  
–hand washing liquid soap (non -perfumed);  
– paper towels;  
– disinfectant (non -perfumed), for example, 95 % ethyl alcohol for final, hand disinfection;  
– detergent for cl eaning floors, tables, trays, uniforms etc;  
– chlorine powder;   
18 © UNBS 2021  – All rights reserved  
 – polythene bags for finished dried products;  
– pallets for storage;  
– dustbins with lids, foot operated for inside pack house; and  
–contents of the first aid box.  
A.3 Specific requirement s are found below.  
A.3.1  For processing pineapples the following are required:  
– stainless steel knives;  
– kitchen vegetable slicer; and  
– decoring machine.  
A.3.2  For processing bananas the following are required:  
– stainless steel knives;  
– egg sli cer;  
– ripening box; and  
– blankets.  DUS 640: 2021  
© UNBS 2021  – All rights  reserved  19 
 Annex  B 
(normative)  
General relationship between the weight of the final solar dried product 
and the weight of the starting material  
Product type  Target weight  
(kg)  Raw material 
requirement  
(kg)  
Pineapples  1  15  
Bananas  1  4  
Dried pawpaw  1  15  
Mango slices  1  12  
 
NOTE 1 The above fresh, dried fruit ratios are approximate figures, and may depend on the type of dryer used for drying 
and on final moistur e content of the dried fruit.  
NOTE 2 Dried fruit processing unit should collect their own data to the fresh: dried  fruit or fresh : dried vegetable  ratio in 
their own processing units.   
20 © UNBS 2021  – All rights reserved  
 Annex  C 
(normative)  
 Quality control procedures  
C.1 General  
A system of control in processing, quality and safety, shall be in place so as to achieve maximum efficiency, 
while consistently producing products that conform to customer expectations. The system shall among others  
cover the aspects found below.  
C.2 Inspection and storage of raw materials  
C.2.1  The raw materials shall always be off -loaded in a covered place and transferred to their appropriate 
storage area.  
C.2.2  The raw materials for organic production shall be stored separately from conventionally produced 
materials. Similarly materials for organic production shall be only obtained from the farmers that have been 
certified for organic certification.  
C.2.3  The details of all supplied raw materials shall include details of the farmer’s code, date of harvest to 
allow lot numbering and traceability.  
C.2.4  The person responsible for quality shall keep record of the date the raw material was harvested and 
received, the quantity received, the assigned lot number, defe cts, etc.  
Where a lot supplied contains many defects this shall be communicated back to farmer so that necessary 
production adjustments could be made with a view to improve quality.  
C.3 Drying process control  
C.3.1  The drying process shall be monitored a nd records kept at regular intervals and reference should 
always be made to the expected Fresh: Dried fruit ratio.  
C.3.2  Daily analysis results on the quantity of produce and the expected grade 1 quality versus the actual 
grade1 quality obtained.  
C.4 Product identification and traceability  
C.4.1  For purposes of product identification and traceability, each of the approved farmers, or any other 
approved supplier, shall be assigned a unique code identification number.  
At the farm level, the produce shall be labelled with the farmer's code. Produce delivered to the processing 
unit shall have a farmer's delivery list bearing the following information:  
a) the farmers code ,  
b) date of delivery,  
c) the produce,  DUS 640: 2021  
© UNBS 2021  – All rights  reserved  21 
 d) organic quality for organic produce, and  
e) signature of the farmer.  
All produce arriving at the processing unit, shall be labelled with the lot number indicating the farmer's code 
and the date of harvesting produce. The same lot number shall be kept together with the produce during 
storage.  
During drying, the  dryer and the trays shall be tagged with same lot number to enable the easy identification of 
the product that was supplied by a particular farmer.  
The same lot number shall be retained during sorting, grading and packing of the product. It shall appear on 
the outer box when the product has finally been packed and is ready for despatch.  
C.5 Packaging and labelling  
C.5.1  The packaging shall adequately protect the product during the expected life under specified. It shall 
also not have any significant adve rse interaction with the product.  
C.5.2  Where dried fruits are vacuum packed the sealing has to be neat and intact without any hole that can 
allow entrance of air.  
C.5.3  The following information shall be indicated on each bag by the dried product:  
a) product name;  
b) lot number; and  
c) the words “Organic" in case of an organic product.  
C.5.4  The following information shall be indicated by the exporter on each bag:  
a) product type;  
b) lot number;  
c) sell by date;  
d) name and details of exporter;  
e) country of origin;  
f) net weight; and  
g) certifying body, (the EU regulation clause, in case of organic produce).   
C.6 Net weight control  
C.6.1  Each individual bag shall be accurately weighed on a calibrated balance. Tare weight of the empty 
bags sha ll be taken and recorded. The gross weight shall then be taken of the individual.  
Net weight = Gross weight - Tare weight.  
C.6.2  Sample at least five bags every hour during and packing, and determine the net weight and record the 
result.   
22 © UNBS 2021  – All rights reserved  
 C.6.3  In case s ome bags are found to contain less or more the required net weight, such bags shall be 
rejected and sent back for repacking.  
C.6.4  In calibrating the measuring equipment the following shall be observed:  
a) all measuring instruments used shall be having know n accuracy. Such instruments include 
thermometers, weighing scales, relative humidity gauges etc.;  
b) where possible, calibration of these instruments shall be done by the Metrology Division of the 
Uganda National Bureau of Standards or any other competent c alibration laboratory recognized by 
the Uganda National Bureau of Standards. Most instruments require calibration by these laboratories 
once a year. The issued calibration certificates shall be kept; and  
c) scales shall be calibrated every time before use by  a person responsible for quality assurance using 
stamped weight.  
C.6.5  To ensure conformance to the customer specification the quality of dried fruits shall be monitored 
during sorting, packing, weighing, and labelling. Monitoring records shall be kept. The monitoring may include 
the following:  
a) levels of defects observed. If the defect levels are higher than the limit, then the entire product shall 
be re -sorted again and the sorting team cautioned to sort carefully;  
b) monitoring of the quality of seals. I n case of poor seals the bags shall be re -sealed; and  
c) proper labelling especially the lot number and words organic quality when the production is organic in 
origin.  
Final confirmation of batch shall be made when the batch conforms to customer requirement s. DUS 640: 2021  
© UNBS 2021  – All rights  reserved  23 
 Bibliography  
[1] US 640 :2006 , Code of Practice for the production, handling and processing of solar dried fruits  
[2] CXC 3 -1969 , Code of Hygienic Practice for Dried Fruits  
[3] CXC 5 -1971,  Code of Hygienic Practice for Dehydrated Fruits and Vegetables in cluding Edible Fungi   
 DUS 640: 2021  
© UNBS 2021 – All rights reserved  25 
 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 use of the UNBS Certification Mark is governed by the S tandards Act, 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 th is 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.  
 
 DUS 640: 2021    
 
ICS nn.nnn.nn  
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