G/TBT/N/UGA/1112  
11 September 2019  
(19-5808) Page: 1/2 
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  
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 [   ], other :  
4. Products covered (HS or CCCN where applicable, otherwise national tariff 
heading. ICS numbers may be provided in addition, where applicable):  Food 
Seasoning mixtures; Other (HS 210390); Spices and condiments (ICS 67.220.10)  
5. Title, number of pages and l anguage(s) of the notified document:  DUS 2149:2019, 
Food Seasoning mixtures — Specification, First Edition. (12 page(s), in English)  
6. Description of content:  This Draft Uganda standard specifies the requirements and 
sampling and test methods for food se asoning mixtures. This standard does not cover 
dehydrated soups, broths, curry powders, masalas and/or spices and herb mixtures.  
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  
8. Relevant documents:   
1. US EAS 1, Wheat flour — Specification  
2. US CODEX STAN 193, Codex general standard  for contaminants and toxins in 
foods  
3. US EAS 5, Refined white sugar — Specification  
4. US EAS 35, Edible salts — Specification  
5. US EAS 38, Labelling of pre -packaged foods — General requirements  
6. US EAS 39, Hygiene in the food and drink manufacturing industry — Code of 
practice  
7. US EAS 749, Brown sugars — Specification  
8. US EAS 321, Edible fats and oils (General) — Specification  
9. US ISO 927, Spices and Condiments — Determination of extraneous matter and 
foreign matter content  
10. US ISO 928, Spic es and condiments — Determination of total ash  G/TBT/N/UGA/1112  
 
- 2 - 
 
  11. US ISO 930, Spices and condiments — Determination of acid -insoluble ash  
12. US ISO 948, Spices and condiments — Sampling  
13. US ISO 4832, Microbiology of food and animal feeding stuffs — Horizontal method 
for the enum eration of coliforms — Colony -count technique  
14. 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  
15. US ISO 16050, Foodstuffs — Determination of afflatoxin B1, and the total content 
of aflatoxins B1, B2, G1 and G2 in cereals, nuts and derived products — High-
performance liquid chromatographic method.  
16. US CODEX STAN 192, General standard for food additives  
17. ISO 6579, Microbiology of food and animal feeding stuffs — Horizontal method 
for the detection of Salmonella spp.  
18. US ISO 7521, Microbiology of food and animal feeding stuffs — Horizontal method 
for the detection and enumeration of presum ptive Escherichia coli - Most probable 
number technique  
19. US ISO 7937, Microbiology of food and animal feeding stuffs — Horizontal method 
for the enumeration of Clostridium perfringens - Colony -count technique  
20. US ISO 7954, Microbiology — General guidance for  enumeration of yeasts and 
moulds — Colony count technique at 25 degrees C  
21. ISO 939, Spices and condiments -- determination of moisture content - 
entrainment method  
22. KS 1095:2016, Food seasoning mixtures — Specification  
9. Proposed date of adoption:  December 2019  
Proposed date of entry into force:  Upon declaration as mandatory by the Minister for 
Trade, Industry and Cooperatives  
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:   
https://members.wto.org/crnattachments/2019/TBT/UGA/19_4963_00_e.pdf