G/TBT/N/MWI/42  
14 April 2021  
(21-3090) 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:  MALAWI   
If applicable, name of local government involved (Article 3.2 and 7.2):   
2. Agency responsible:  Malawi 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:   
The Director General  
Malawi Bureau of Standards  
P.O Box 946  
Blantyre  
Malawi  
Telephone:+265 1 870 488  
Fax: +265 1 870 756  
Email: mbs@mbsmw.org  
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):  (HS: 17); 
(ICS: 67.180)  
5. Title, number of pages and language(s) of the notified document:  DMS 
1610:2020, Toffee  – Specification (4 page(s), in English)  
6. Description of content:    
This draft Malawi standard specifies requirements, sampling and test methods for toffee.  
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. MS 19: Labelling of prepacked foods – General standard;  
2. MS 21: Food and f ood processing units – Code of hygienic conditions;  
3. MS 209: Fortified raw cane sugar – Specification;   
4. MS 214: Drinking water – Specification;  
5. MS 225: Fat spreads and blended spreads – Specification;   
6. MS 237: Food additives – General standard;  
7. MS 302: Contaminants and toxins in foods – General standard;  
8. MS 1357: Cocoa butter confectionery – Specification;  
9. CAC/GL 50: General guidelines on sampling;  
10. EAS 348: Glossary of terms used in confectionery trade;  G/TBT/N/MWI/42  
 
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  11. ISO 5377: Starch hydrolysi s products – Determination of reducing power and 
dextrose equivalent;  
12. ISO 5809: Starches and derived products – Determination of sulphated ash;   
13. ISO 8968 -1: Milk and milk products – Determination of nitrogen content – Part 1: 
Kjeldahl principle and  crude protein calculation;   
14. ISO 4832: Horizontal method for the detection and enumeration of coliforms;   
15. ISO 6579 -1:  Microbiology of the food chain – Horizontal method for the detection, 
enumeration and serotyping of Salmonella - Part 1: Detectio n of Salmonella spp.;   
16. ISO 21527 -2: horizontal method for the enumeration of viable osmophilic yeasts 
and xerophilic moulds in products intended for human;  
17. AOAC 977.10 -1979: Moisture in cacao products – Karl Fischer Method;  
18. AOAC 975.12 -1975: As h (acid -insoluble) of cacao products; and  
19. AOAC 963.15 -1973: Fat in cacao products – Soxhlet Extraction Method.  
9. Proposed date of adoption:  To be determined  
Proposed date of entry into force:  To be determined  
10. Final date for comments:  12 April 2021  
11. Texts available from:  National enquiry point [X] or address, telephone and fax 
numbers and email and website addresses, if available , of other body:   
The Director General  
Malawi Bureau of Standards  
P.O Box 946  
Blantyre  
Malawi  
Telephone:+265 1 870 488  
Fax: +265 1 870 756  
Email: mbs@mbsmw.org