DRAFT UGANDA STANDARD  
  DUS 2149  
First  Edition  
2019 -mm-dd 
 
 Reference number  
DUS 2149 : 2019  
© UNBS 2019   
  
Food Seasoning mixtures — Specification  
 WDUS 2149 : 2019  
ii © UNBS 2019  – 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  2019  
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
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permission from UNBS.  
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Fax: +256 41 4 286 123  
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  
 WDUS  2149 :2019  
© UNBS 201 9 – All rights reserved  iii 
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ...................  iv 
1 Scope  ................................ ................................ ................................ ................................ .............  5 
2 Normative references  ................................ ................................ ................................ ...................  5 
3 Terms and definitions  ................................ ................................ ................................ ..................  5 
4 Requirements  ................................ ................................ ................................ ................................  6 
4.1 General re quirements  ................................ ................................ ................................ ..................  6 
4.2 Specific requirements  ................................ ................................ ................................ ..................  7 
4.3 Tolerances  ................................ ................................ ................................ ................................ ..... 7 
5 Grading  ................................ ................................ ...........................  Error! Bookmark not defined. 9 
6 Contamination  ................................ ................................ .............  Error! Bookmark not defined. 11 
6.1 Pesticid es ................................ ................................ .....................  Error! Bookmark not defined. 11 
6.2 Heavy metals  ................................ ................................ ................  Error! Bookmark not defined. 11 
7 Hygiene  ................................ ................................ .........................  Error! Bookmark not defined. 11 
8 Packaging  ................................ ................................ .....................  Error! Bookmark not defined. 11 
9 Labelling  ................................ ................................ .......................  Error! Bookmark not defined. 11 
10 Sampling  ................................ ................................ ......................  Error! Bookmark not defined. 11 
Annex  A (informative)  Descriptions of coffee classes  ........................  Error! Bookmark not defined. 12 
Annex B (informative)  Coffee bean defects  ................................ ..........  Error! Bookmark not defined. 14 
Bibliography  ................................ ................................ ................................ ................................ ...........  915 WDUS 2149 : 2019  
iv © UNBS 2019  – All rights reserved  
 Foreword  
Ugand a 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 Int ernational 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 Uganda Sta ndards 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 interest ed 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 Uga nda Standards by the National Standards Council.  
The committee responsible for this document is Technical Committee UNBS /TC 2, Food and agriculture , 
Subcommittee SC  17, Coffee, tea, cocoa and related products .   
 
 DRAFT UGANDA STANDARD  DUS 2149 : 2019  
 
v  
 Food Seasoning mixtures — Specification  
1 Scope   
This Draft Uganda standard specifies the requirements and sampling and test methods for food seasoning 
mixtures . This standard does not cover dehydrated soups, broths, curry powders, masalas and/or spices an d 
herb mixtures.  
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 1 , Wheat flour — Specification  
US CODEX STAN 193, Codex general standard for contaminants and toxins in foods  
US EAS 5, Refined white sugar — Specification   
US EAS 35, Edible salts — Specification  
US EAS 38, Labelling of pre -packaged foods  — General requirements  
US EAS 39, Hygiene in the food and drink manufacturing industry — Code of practice  
US EAS 749, Brown sugar s — Specification  
US EAS 321, Edible fats and oils (General) — Specification  
US ISO 927, Spices and Condiments — Determination of extraneous matter and foreign matter content  
US ISO 928,  Spices and condiments — Determination of total ash  
US ISO 930, Spices and condiments — Determination of acid -insoluble ash  
US ISO 948 , Spices and condiments — Sampling  
US ISO 4832, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
coliforms — Colony -count technique  
US 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  
US ISO 16050, Foodstuffs — Determination of afflatoxin B 1, and the total content of aflatoxins B 1, B2, G 1 and 
G2 in cereals, nuts and derived products — High-performance liquid chromatographic method . 
US CODEX STAN 192, General standard for food additives  
ISO 6579, Microbiology of food and animal feeding stuffs — Horizontal method for the detection of Salmonella 
spp. 
US ISO 7521,  Microbiology of food and animal feeding stuffs  — Horizontal method for the detection and 
enumeration of presumptive Escherichia coli -- Most probable number technique  WDUS 2149 :2019  
vi © UNBS 2019  – All rights reserved  
 US ISO 793 7, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
Clostridium perfri ngens -- Colony -count technique  
US ISO 7954, Microbiology — General guidance for enumeration of yeasts and moulds — Colony count 
technique at 25 d egrees C  
ISO 939, Spices and condiments -- determination of moisture content -- entrainment method  
3 Terms and definitions   
For the purposes of this document, the terms and definitions given in shall 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  
3.1  
food seasoning mixture   
a product presented in powder form or moulded into cubes or other forms whose aim is to enhance colour, taste, 
flavour and/or thickness of a  food preparation intended for human consumption  
 
3.2 
meat extract  
the concentrated broth prepared through controlled evaporation of an aqueous solution of lean  meat  
 
4 Requirements  
4.1 Raw materials  
main ingredients  
a) Herbs and spices , conforming to the relevant standards  
b) Edible starches . 
c) Meat  extracts  
d) Yeast extract.  
e) Chicken extract.   
f) Edible  fat complying with the requirements of US EAS 321.  
g) Edible salt complying with the requirements of US EAS  35. 
h) Wheat flour comp lying with the requirements of U S 169.  
i) Sugar complying with US EAS 5 and US EAS 749.  
j) Lactose   
k) Permitted food additives  
 4.2 General requirements  
The food seasoning mixtures shall be  free from:  
a) Rancidity.  
b) Insect infestations.  
c) Extraneous matter  which may represent a hazard to health.  WDUS  2149 :2019  
© UNBS 201 9 – All rights reserved  vii 
 4.2 Specific requirements  
When tested according to the methods specified therein,  the powdered and moulded seasoning mixtures shall not exceed 
the limits described in Table 1 . 
Table 1 —Specific requirements for food seasoning mixtures  
S/N. Characteristic  Maximum limit  Test method  
i) Moisture content , %, m/m 13.00 US ISO 939 
ii) Total  ash, % (m/m dry weight basis)   US ISO 928  
 a) Compacted form  60a  
 b) Non-compacted form  27  
iii) Acid insoluble ash, % m/m  1.0 US ISO 930  
 
a The ash content is high due to the fact that salt is a major ingredient.  
5 Food additives  
The food additives in the food seasoning mixtures shall comply with US 45  
6 Contaminants  
6.1 Pesticide residues  
Pesticide residues in seasoning mixtres shall not exceed maximum residue limits as established in the Codex 
online guideline for pesticide resi dues in food.  
6.2  Heavy metal s  
Food seasoning mixtures shall comply with the heavy metal contaminant limits given in Table 3 and in US Codex 
Stan 193  
Table 3 — Heavy metal contaminant limits  for food seasoning mixtures  
 
SL No.  Metal contaminant  Maximum limits, mg/kg 
(ppm)  Test method  
i) Lead   2.0 US ISO 6633  
ii) Arsenic   0.5 US ISO 6634  
iii) Mercury   0.1 US ISO 6637  
 
7 Microbiology  
When tested according to the methods specified therein,  the food seasoning mixtures shall comply with the microbiological 
limits given in Table 3. 
Table 3  — Microbiological limits for food seasoning mixtures  
SL No.  Type of micro -organism  Maximum  counts , cfu/g  Test m ethod  
i) Yeasts and moulds  104 US ISO 7954  
ii) Coliforms  10 2 US ISO 4832  WDUS 2149 :2019  
viii © UNBS 2019  – All rights reserved  
 iii) Escherichia .coli Absent  US ISO 7521  
iv) Staphylococcus aureaus  Absent  US ISO 6888 -1 
v) Clostridium perfrigens  Nil US ISO 7937  
vi) Salmonella spp. ,  25 g Absent/  US ISO 6579  
 
8 Packaging  
Food seasoning mixtures shall be packed in food grade containers that secure the integrity and safety of the product.  
9 Weights and Measures  
 The weight and fill of food seasoning mixtures shall comply with the weights and measures regulations of 
destination country.  
10  Labelling  
The packages of the food seasoning mixtures shall be legibly and indelibly labelled in accordance with the 
requirements of US EAS 38 and shall also  include the following:  
a) common name of the product as “Food Seasoning Mixture” or “Seasoning Mix ; 
b) form of presentation, either in powdered form or molded ; 
c) name, address and physical location of manufacturer/vendor;  
d) country of origin/manufacture;  
e) net weight in grams or kilograms;  
f) instructions for use;  
g) storage instructions.  
h) date of manufacture;  
i) expir y date; 
j) batch number /code /lot number;  and 
k) instructions for disposal of used package.  
12 Sampling  
Sampling for food seasoning mixtures  shall be done according  to US ISO 948  WDUS  2149 :2019  
© UNBS 201 9 – All rights reserved  ix 
 Bibliography  
[1) KS 1095:2016 , Food seasoning mixtures — Specification  
 WDUS 2149 :2019  
x © UNBS 2019  – All rights reserved  
 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 Standards Act, and the Regulations mad e 
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 
this mark on a product or in relation t o 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 ar e 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.  
 
 
WDUS 1957 : 2019    
 
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