G/TBT/N/UGA/1090  
 
4 June 2019  
(19-3795) 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):  - 
Carcasses and half -carcasses of lamb, fresh or chilled (HS 020410); - Other meat of 
sheep, fresh or chilled: (HS  02042); - Carcasses and half -carcasses of lamb, frozen (HS 
020430); - Other meat of sheep, frozen: (HS 02044); Meat and meat products (ICS 
67.120.10)  
5. Title, number of pages and language(s) of the notified document:  DUS 2122:2019, 
Ovine (Lamb) meat — Carcases and cuts — Specification, First Edition. (26 page(s), in 
English)  
6. Description of content:  This Draft Uganda Standard specifies the requirements for raw 
Lamb meat fit for human consumption and for use in the food industries.  
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. DUS 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  
2. US CAC/MRL - 2, Maximum Residue Limits (MRLs) and Risk management 
Recommendations (RMRs) f or Residues of veterinary Drugs in food  
3. US CAC/GL 61, Guidelines on the application of general principles of food 
hygiene to the control of listeria monocytogenes in foods  
4. US CAC/GL 88, Guidelines on application of general principles of food hygiene to 
control of food borne parasites  
5. US CAC/RCP 58, Code of hygiene practice for meat  
6. US 45, General standards for food additives  G/TBT/N/UGA/1090  
 
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  7. FDUS 734, Design and operation of abattoirs and slaughterhouses — 
Requirements  
8. FDUS 737, Production of packaged meat products (process ed) — Hygienic 
requirements  
9. FDUS 779, Transportation of meat and meat products —Requirements  
10. US EAS 38, Labelling of pre -packaged foods — General requirements  
11. US EAS 803, Nutrition labelling — Requirements  
12. US EAS 805, Use of nutrition and health claims — Requirements  
13. US ISO 6579, Microbiology of food and animal feeds — Horizontal method for 
detection, enumeration and serotyping of Salmonella, Enumeration by a 
miniaturized most probable number technique  
14. US ISO 6888 -1, Microbiology of food and animal feeds — Horizontal method for 
enumeration of Coagulase - positive staphylococci. (Staphylococcus aureus and 
other species), Detection and MPN technique for low numbers  
15. US ISO 7251, Microbiology of food and animal feeds — Horizontal method for 
detection, enumeratio n of presumptive Escherichia coli – Most probable number 
technique  
16. IS 2536, Meat and meat products - Mutton and lamb meat (clevon) – fresh, 
chilled and frozen, Technical requirements  
UNECE 2007, United Nations Economic Commission for Europe ovine meat - 
Carcasses and cuts  
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/cr nattachments/2019/TBT/UGA/19_3256_00_e.pdf