PUBLIC REVIEW DRAFT DRAFT UGANDA 
STANDAR D 
  DUS DARS  1226 
First  Edition  
2022 -mm-dd 
 
 Reference number  
DUS DARS 1226 : 2022 
 
© UNBS 2022  
   
Duck  meat — Carcasses and parts  
 
 PUBLIC REVIEW DRAFTDUS DARS  1226 : 2022  
ii                © UNBS  2022  - 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 
responsib le for its correct application  
© UNBS 2022  
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 2 50/1/2 
Fax: +256 41 286 123  
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  
 
 
  PUBLIC REVIEW DRAFTDUS DARS  1226 : 2022  
© UNBS  2022  - 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 t he Laws of Uganda, as amended. UNBS is mandated to co -
ordinate the elaboration of standards and is  
(a) a member of International Organisati on for Standardisation (ISO);   
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standard s; and  
(c) the National Enquiry Poin t 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 represent atives of 
consumers, traders, academicians, manufacturers, government and other stakeholders.  
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the com ments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
This Draft Uganda Standard , DUS DARS 1226 :2022 , Duck  meat — Carcasses and parts , is identical with and 
is being reproduced from an African  Standard , DARS 1226 :2022, Duck  meat — Carcasses and parts , and is 
proposed for adoption as a Uganda Standard.  
The committee responsible for this document is Technical Committee UNBS/  TC 214, Poultry and poultry 
products . 
Wherever the words, “African  Standard " appear, they shou ld be replaced by "Uganda Standard ". 
  
 
   AFRICAN 
STANDARD  DARS  
1226  
First Edition 2022  
 
 Reference No. CD-ARS 1226:202 2 
ICS 67.120.30  
 
 
© ARSO 2022  
 
 
 
 
 
 
 
 
 
 
 
Duck meat —Carca sses and parts  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 DARS 1226: 2022  
© ARSO 2022 — All rights reserved  i  
Table of contents  
 
1 Scope  ................................ ................................ ................................ ................................ .............  1 
2 Normative references  ................................ ................................ ................................ .....................  1 
3 Term s and Definitions  ................................ ................................ ................................ ....................  1 
4 General requirements  ................................ ................................ ................................ .....................  2 
4.1. Bone  ................................ ................................ ................................ ................................ ...........  2 
4.2 Skin ................................ ................................ ................................ ................................ ............  2 
4.3 Duck category  ................................ ................................ ................................ ............................  3 
5. Food additives  ................................ ................................ ................................ ................................  3 
6 Contaminants  ................................ ................................ ................................ ................................ . 3 
6.1 Heavy metals  ................................ ................................ ................................ .............................  3 
6.2  Microbiological  ................................ ................................ ................................ ...........................  3 
6.3 Veterinary drug residues  ................................ ................................ ................................ ............  4 
6.4 Pesticide residues  ................................ ................................ ................................ ......................  4 
7 Packaging  ................................ ................................ ................................ ................................ ....... 4 
8 Labelling  ................................ ................................ ................................ ................................ .........  4 
9 Sampling  ................................ ................................ ................................ ................................ .........  5 
Bibliography  ................................ ................................ ................................ ................................ ............  6 
  DARS 1226: 2022  
© ARSO 2022 — All rights reserved  ii 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 carr ied 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 committees 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 possibil ity that some of the elements of this document may be the subject 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 07, Meat, poultry, eggs and related product s. 
 
 
 
 
 
© African Organisation for Standardisation  2022 — 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  
  
                                                 
© 2022 ARSO — All rights of exploitation reserved worldwide for African Member  States’ NSBs.  DARS 1226: 2022  
© ARSO 2022 — All rights reserved  iii  
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 writt en permission from ARSO.  
 
Requests for permission to reproduce 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 2022 — 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 1226: 2022  
© ARSO 2022 — All rights reserved  iv Introduction  
 
The purpose of this standard is to facilitate trade by better communicating product and packaging 
specifications for raw poultry products among producers, traders  and buyers.  The trade descriptions 
provide concise word and picture descriptions of product composition and define a coding system to 
precisely specify product and packaging characteristics. The producer should certify that delivered 
product satisfies all product and packaging characteristics specified by the buyer. For additional 
assurance that delivered produc t will meet the purchaser's specified options, the buyer or seller 
optionally can use the services of a third party. When examinations are limited to final products, third 
parties will not normally be able to certify certain purchaser -specified options, sp ecifically: production 
and feeding systems, slaughter system, and the adequacy of product labeling.  
 
This African Standard differs from WD-ARS 1213:2021  Dressed poultry — Specification . WD -ARS 
1213:2021 provides detailed requirements and procedures for assessing product quality for commonly 
traded poultry products. Products that meet these requirements can be certified by an authoritative third 
party at the request of the buyer or seller, as meeting a specific grade such as Grade A.  
 
 
In the elaboration of this African Standard, references made to technical experts and International 
Standards are hereby acknowledged.  
 DARS 1226: 2022  
© ARSO 2022 — All rights reserved  1  
Duck meatCarca sses and parts  — specification  
 
1 Scope  
 
This draft African standard specifies the quality and safety requirements, sampling and test  methods  
for raw Duck meat, carcass and parts intended for human consumption.  
This excludes Products with added ingredients or “duck preparations”.  
 
 
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.  
 
AOAC 972.25 Official Method of Analysis of Lead in Foods - Atomic  Adsorption Spectrophotometry  
CAC/MRL 2,  Maximum residue limits for veterinary drugs in food.  
 
ARS 56, Labelling of pre -packaged foods  — General requirements  
CAC/RCP 1, Recommended international code of practice — General principles of food hygiene  
 
ISO 4833 -1, Microbiology of the food chain — Horizontal method for the enumeration of microorganisms 
— Part 1: Colony count at 30 ˚C by the pour plate technique  
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 16654, Microbiology of food and animal feeding stuffs — Horizontal method for the detection of 
Escherichia coli 0157  
ISO 16649 -2, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration 
of beta -glucuronidas e-positive Escherichia coli — Part 2: Colony -count technique at 44 ˚C using 5 -
bromo -4-chloro -3-indolyl beta -D-glucuronide  
ISO 7937, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
Clostridium perfringens — Colony -count technique  
ISO 11290 -1, Microbiology of the food chain — Horizontal method for the detection and enumeration 
of Listeria monocytogenes and of Listeria spp. — Part 1: Detection method  
ISO 10272 -1:2017 , Microbiology of the food chain — Horizontal method for the detection and 
enumeration of Campylobacter spp. — Part 1: Detection method  
ISO 6579, Microbiology of food and animal feeding stuffs — Horizontal method for the detection of 
Salmonella spp.  
 
ECE/TRANS/165, UNECE Agreement on the International Carriage of Perishable Foodstuffs and on 
the Special Equipment to be Used for Such Carriage (ATP) . 
 
3 Terms and Definitions  
 
For the purpose of this standard the  following terms and  definitions given in CD-ARS 1219:2021  shall 
apply.  
 
AFRICAN STANDARD  DARS 1226: 2022  
© ARSO 2022 — All rights reserved  2 4 General requirements  
 
5.1 General Requirements  
 
All duck  meat must originate from duck  slaughtered in establishments regularly operated under the 
applicable regulations pertaining to food quality and safety. Inspection of carcases and cuts shall be 
intact, taking into account the following presentation s: 
 
 
(a) Free from any foreign material  (e.g. glass, rubber, plastic, metal1). 
(b) Free of foreign  odours.  
 
(c) Free of f aecal contamination.  
 
(d) Free of improper bleeding.  
 
(e) Free of viscera, trachea, oesophagus , mature reproductive organs, and lungs2. 
 
(f) Practically free of feathers and haemorrhaging3. 
 
(g) Free of freezer -burn4. 
 
(h) Free of gall discoloration3. 
 
(i) Free from Bruises and scratches  
 
(j) Free from Dark Breast meat  
 
 
4.2 Specific Requirement  
 
4.2.1 Degree of  Boniness  
 
 
 
 
Duck carcasses and parts vary in presentation for bone as follows:  
 
Bone code  
(data field 3a)  Category  Description  
0 Not specified  “it lacks any description to be placed under any 
category”  
1  Bone -in  Product has no bones removed  
2 Partially boneless  Product has some, but not all bones removed  
3  Boneless  Product has all bones removed  
 
4.2.2 Skin  Coding  
 
Duck carcasses and parts vary in presentation for skin as follows:  
                                                 
. 1   When specified by the purchaser, meat items will be subject to metal particle detection.  
  
 
2          Unless these organs are inherent to the item specified.  
 
3 This can only be allowed if disclosed by the seller and as permitted by national legislation and by the quality or grade 
selected.  
 
4 Freezer -burn is localized or widespread areas of irreversible surface dehydration indicated, in part or all, by changes from 
original colour (usually paler), and/or tactile properties (dry, spongy).  DARS 1226: 2022  
© ARSO 2022 — All rights reserved  3  
Skin code  
(data field 3b)  Category  Description  
0 Not specified  “it lacks any description to be placed under any category”  
1 Skin-on Product with skin (Figure 1)  
2  Skinless  Product with all skin removed (Figure 2)  
 
 
 
Figure 1 — Whole bird with skin  Figure 2 — Boneless skinless breast meat  
 
4.2.3 Duck categorization  
 
Category code 
(data field 5)  Category  Description  
0  Not specified   No category specified  
1  Very young ducks   Less than 4 weeks of age  
2  Young ducks   Less than 8 weeks (56 days) of age. For musk 
duck less than 12 weeks. Tip of sternum is flexible  
3  Reserved ducks  Between 10 and 17 weeks of age. For musk duck 
between 13 and 23 weeks  
4  Mature ducks  More than 18 weeks of age. For musk duck, more 
than 24 weeks of age  
5  Egg-laying ducks  More than 21 weeks of age  
6  Breeding male and 
female ducks  More than 26 weeks of age  
7-8  Code not used    
9  Other    
 
5. Food additives  
 
Food additives, if used in duck  carcass and cuts shall comply with Codex Stan 192.”  
 
6 Contaminants  
 
6.1 Heavy metals  
 
Duck carcass and cuts shall not contain heavy metals contaminants in excess. Beef carcases and 
cuts shall not contain lead (Pb) in excess of 0.1 ppm when tested in accordance with AOAC 972.25.  
 
6.2 Microbiological  
 
Duck  carcass and cuts shall comply with maximum limits for microbial level as specified in Table 2, 
when tested in accordance with the methods given therein.  
 
 
Table 2 — Microbiological limits for Duck  carcass and cuts  
DARS 1226: 2022  
© ARSO 2022 — All rights reserved  4  
Campylobacter spp , per g the target is 103” cfu 
 
6.3 Veterinary drug residues  
 
Duck  carcass and cuts shall comply with the maximum drug residue limits specified in CAC/MRL 2 
 
 
6.4 Pesticide residues  
 
Duck  carcass and cuts shall comply with the maximum pesticide residue limits as specified by the 
Codex Alimentarius Commission  
 
7 Packaging  
 
Duck  carcass and cuts shall be packaged in food grade containers which will safeguard the  
hygienic, nutritional, techno logical, and organol eptic qualities of the product.  
 
8 Labelling  
 
In additio n to the requirements of ARS 56, each  duck  carcass and cuts inspected and passed as fit for 
human consumption shall bear an approval mark on a label attached to the package.  The following 
labelling requirements shall apply and shall be legibly and indelibly labelled.  
 
a) Name of the product  
b) Type and grade of duck  carcass;  
c) Slaughter facility identification number;  
d) Name of the manufacturer and physical address;  
e) Country of origin;  
f) Batch or code number;  
g) Net weight in metric units;  
h) storage condition;  
i) best before  date; and  
 
8.1 Other product claims  
 
Other product claims may be listed on product labels as required by the importing country’s 
legislation, or at the buyer’s request or as chosen by the processor. If listed, such product claims 
shall be verifiable  
Examples of such product claims include th e following:  
(a) Country of birth  S/No.  Microorganism  Limits,  
Max.  Test method  
i Total plate count, cfu/g  105 ISO 4833 -1  
ii Staphylococcus aureas , cfu/g  102 ISO 6888 -1  
iii Escherichia c oli, cfu/g  102 ISO 16649 -2 
iv Salmonella spp, per 25 g  Absent  ISO 6579  
v Clostridium perfringes  Absent  ISO 7937  DARS 1226: 2022  
© ARSO 2022 — All rights reserved  5 (b) Country(ies) of raising  
(c) Country of slaughter  
(d) Country(ies) of processing/cutting  
(e) Country(ies) of packing  
(f) Country of origin: In this standard the term “country of origin” is reserved to indicate 
that birth, raising, slaughter, p rocessing/cutting and packing have taken place in the 
same country  
(g) Production and feeding systems  
 
 
 
9 Sampling  
 
Sampling shall be done in accordance with the provisions of CAC/GL 50 for general sampling and 
ISO 17604 for microbiological analysis  
 
 
 
  DARS 1226: 2022  
© ARSO 2022 — All rights reserved  6 Bibliography  
 
 
ISO 21527 -1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration 
of yeasts and moulds — Part 1: Colony count technique in products with water activity greater than 0.95  
 
ISO 21527 -2, Microbiology of food an d animal feeding stuffs — Horizontal method for the enumeration 
of yeasts and moulds — Part 2: Colony count technique in products with water activity less than or 
equal to 0.95  
(ECE/TRANS/165, UNECE Agreement on the International Carriage of Perishable Foo dstuffs and on 
the Special Equipment to be Used for Such Carriage (ATP) . 
 
 
ECE/TRADE/355:2006, Duck  meat — Carcasses and parts  
 
Codex Alimentarius website: http://www.codexalimentarius.net/mrls/vetdrugs/jsp/vetd_q -e.jsp  
 
USDA Foreign Agricultural Service website: http://www.mrldatabase.com  
 
USDA Agricultural Marketing Service website: http://www.ams.usda.gov/AMSv1.0/Standards  
 
European Union: http://ec.europa.eu/enterprise/sectors/pharmaceuticals/veterinary -use/maximum -
residue -limits/index_en.htm  
 
Assistan ce derived from these sources is hereby acknowledged.  
 DARS 1226: 2022 
© ARSO 2022 — All rights reserved