G/TBT/N/UGA/1849  
23 October 2023  
(23-7106) Page: 1/3 
Committee on Technical Barriers to Trade  Original:  English  
 
  
NOTIFICATION  
The following notification is being circulated in accordance with Article 10.6  
 
1. Notifying Member:  UGANDA  
If applicable, name of local government involved (Article 3.2 and 7.2):   
2. Agency responsible:   
Uganda National Bureau of Standards  
Plot 2 -12 ByPass Link, Bweyogerere Industrial and Business Park  
P.O. Box 6329  
Kampala, Uganda  
Tel: +(256) 4 1733 3250/1/2  
Fax: +(256) 4 1428 6123  
E-mail: info@unbs.go.ug  
Website: https://www.unbs.go.ug  
Name and address (including telephone and fax numbers , email  and website 
addresses, if available) of agency or authority designated to handle comments 
regarding the notification shall be indicated if different from above:   
3. Notified under Article 2.9.2 [X], 2.10.1 [  ], 5.6.2 [  ], 5.7.1 [  ], 3.2 [  ], 7.2 [  ], 
other:  
4. Products covered (HS or CCCN where applicable, otherwise national tariff 
heading. ICS numbers may be provided in addition, where applicable):  Fresh or 
chilled fish, n.e.s. (HS code(s): 030289); Fish and fishery products (ICS code(s): 
67.120.30); F resh finfish; frozen finfish  
5. Title, number of pages and language(s) of the notified document:  DUS DARS 
1120-1:2023, Fresh and frozen finfish — Part 1: Whole fish — Specification, First Edition; 
(16 page(s), in English)  
6. Description of content:  This Draft Uganda Standard 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  
7. Objective and rationale, including the nature of urgent problems where 
applicable:  Consumer information, labelling; Prevention of deceptive practices and 
consumer protection; Protection of human health or safety; Quality requirements; 
Harmonization; Reducing trade barri ers and facilitating trade  
8. Relevant documents:   
1. CAC/GL 21, Principles for the establishment and application of microbiological 
criteria for foods  
2. CAC/RCP 1, Recommended international code of practice — General principles of 
food hygiene  G/TBT/N/UGA/1849  
 
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  3. CAC/GL 30, Principles and guidelines for the conduct of microbiological risk 
assessment  
4. CAC/GL 31, Guidelines for the sensory evaluation of fish and shellfish in 
laboratories  
5. CAC/RCP 52, Code of practice for fish and fishery products  
6. ARS 53 General principles of food hygiene — Code of practice  
7. ARS 56 Pre -packaged foods — labelling  
8. Codex STAN 192, General standard for food additives  
9. ISO 4831, Microbiolo gy of food and animal feeding stuffs — Horizontal method 
for the detection and enumeration of coliforms — Most probable number 
technique  
10. ISO 4832, Microbiology of food and animal feeding stuffs — Horizontal method 
for the enumeration of coliforms — Colony -count technique  
11. ISO 4833, Microbiology of food and animal feeding stuffs — Horizontal method 
for the enumeration of microorganisms — Colony -count technique at 30 degrees 
C 
12. ISO 6579, Microbiology of food and animal feeding stuffs — Horizontal method 
for the  detection of Salmonella spp.  
13. 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 susp ension and decimal 
dilutions  
14. 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 pr oducts  
15. 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 products  
16. 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  
17. ISO 6888 -2, Microbiology of food and ani mal 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  
18. ISO 6888 -3, Microbiology of food and animal feeding stuf fs — Horizontal method 
for the enumeration of coagulase -positive staphylococci (Staphylococcus aureus 
and other species) — Part 3: Detection and MPN technique for low numbers  
19. ISO 7251, Microbiology of food and animal feeding stuffs — Horizontal method 
for the detection and enumeration of presumptive Escherichia coli — Most 
probable number technique  
20. ISO 7937, Microbiology of food and animal feeding stuffs — Horizontal method 
for the enumeration of Clostridium perfringens — Colony -count technique  
21. ISO 21567, M icrobiology of food and animal feeding stuffs — Horizontal method 
for the detection of Shigella spp.  
22. 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  G/TBT/N/UGA/1849  
 
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  23. ISO/TS 21872 -2, Microbiology of food and animal feeding stuffs — Horizontal 
method for the detection of potentially enteropathogenic Vibrio spp. — Part 2: 
Detection of species other than Vibrio parah aemolyticus and Vibrio cholerae  
24. ISO 11290 -1, Microbiology of food and animal feeding stuffs — Horizontal method 
for the detection and enumeration of Listeria monocytogenes — Part 1: Detection 
method  
25. ISO 11290 -2, Microbiology of food and animal feeding stuf fs — Horizontal method 
for the detection and enumeration of Listeria monocytogenes — Part 2: 
Enumeration method  
26. WHO International Guideline for Drinking water quality  
9. Proposed date of adoption:  To be determined  
Proposed date of entry into force:  To be determined  
10. Final date for comments:  60 days from notification  
11. Texts available from:  National enquiry point [X] or address, telephone and fax 
numbers and email and website addresses, if available , of other body:   
Uganda National Bureau of Standards  
Plot 2 -12 ByPass Link, Bweyogerere Industrial and Business Park  
P.O. Box 6329  
Kampala, Uganda  
Tel: +(256) 4 1733 3250/1/2  
Fax: +(256) 4 1428 6123  
E-mail: info@unbs.go.ug  
Webs ite: https://www.unbs.go.ug  
https://members.wto.org/crnattachments/2023/TBT/ UGA/23_13084_00_e.pdf