DRAFT UGANDA STANDARD  
  DUS 1558  
Second  Edition  
2021 -mm-dd 
 
 
 Reference  number  
DUS 1558 : 2021 
© UNBS 2021   
  
Food snacks — Specification  
 DUS 1558 : 2021  
ii © UNBS 2021 – 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 2021  
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 4 333 2 50/1/2/3  
Fax: +256 41 4 286 123  
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  DUS 1558 :2021  
© UNBS 2021 – All rights reserved  iii 
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ............................  iv 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  2 
4 Requirements  ................................ ................................ ................................ ................................ .........  2 
4.1 Raw materials  ................................ ................................ ................................ ................................ ........  2 
4.2 General requirements  ................................ ................................ ................................ ...........................  2 
4.3 Specific requirements  ................................ ................................ ................................ ...........................  3 
5 Food additives  ................................ ................................ ................................ ................................ ....... 3 
6 Hygiene  ................................ ................................ ................................ ................................ ...................  3 
7 Contaminants  ................................ ................................ ................................ ................................ .........  3 
7.1 Pesticide residues  ................................ ................................ ................................ ................................ . 3 
7.2 Other contaminants  ................................ ................................ ................................ ...............................  4 
7.3 Aflatoxins  ................................ ................................ ................................ ................................ ...............  4 
8 Packaging  ................................ ................................ ................................ ................................ ...............  4 
9 Weights and measures  ................................ ................................ ................................ .........................  4 
10 Labelling  ................................ ................................ ................................ ................................ .................  4 
10.1  General  ................................ ................................ ................................ ................................ ...................  4 
10.2  Nutrition labelling  ................................ ................................ ................................ ................................ .. 4 
10.3  Nutrition and health claims  ................................ ................................ ................................ ..................  5 
11 Sampling  ................................ ................................ ................................ ................................ ................  5 
Bibliography  ................................ ................................ ................................ ................................ ........................  6 
. DUS 1558 : 2021  
iv © UNBS 2021 – All rights reserved  
 Foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade , Industry and 
Coop eratives 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 International Organisation for Standardisation (ISO) and  
(b) a contact point for the WHO/FAO Codex Aliment arius Commission on Food Standards, and  
(c) the National Enquiry Point 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 delibera te on standards in a given field or area and consists of key stakeholders 
including government, academia, consumer groups, private sector and other interested parties.  
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stak eholders and the 
general public for comments. The committee reviews the comments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
The committee responsible for this document is Tech nical Committee UNBS /TC 203, [Cereals, pulses and 
related  products and processes . 
This second edition cancels and replaces the first edition ( US 1558 :2015 ), which has been technically revised.  
. DRAFT UGANDA STANDARD  DUS 1558 : 2021  
 
© UNBS 2021  – All rights reserved  1 
 Food snacks — Specification  
1 Scope   
This Uganda Standard s pecifies requirements, sampling and test methods for food snacks   
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 refere nces, only the edition cited applies. For undated 
references, the latest edition of the referenced document (including any amendments) applies.  
US EAS 38, Labelling of pre -packaged foods - General requirements  
US 28  EAS 39 , Code of practice for hygiene in the food and drink manufacturing industry   
US ISO 712, Cereals and cereal products -- Determination of moisture content -- Reference method  
US 45,  General standard for food additives  
US EAS 803, Nutrition labelling ─ Requirements   
US EAS 804, Claims ─ Gene ral requirements  
US EAS 805, Use of nutrition and health claims ─ Requirements   
US ISO 660, Animal and vegetable fats and oils ― Determination of acid value and acidity  
US ISO 3960, Animal and vegetable fats and oils — Determination of peroxide value  
US ISO 5498, Agricultural food products — Determination of crude fibre content — General method   
US ISO 6579, Microbiology of food and animal feeding stuffs ― Horizontal method for the detection of 
Salmonella spp.   
US ISO 7251, Microbiology of food and anima l feeding stuffs ― Horizontal method for the detection and 
enumeration of presumptive Escherichia coli ― Most probable number technique   
US ISO 11085, Cereals, cereals -based products and animal feeding stuffs — Determination of crude fat and 
total fat cont ent by the Randall extraction method   
US ISO 21527 -2, Microbiology of food and animal feedstuffs — 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  
US IS O 21527 -2, Microbiology of food and animal feedstuffs — 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  
US ISO 24333, Cereals, and cereal products — Sampling   
2 © UNBS 2021 – All rights reserved  
 3 Terms and definitions   
For the purposes of this document, the following terms and definitions 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  
snacks  
portion of food, often smaller than a regular meal, generally eaten between meals  
4 Requirements  
4.1 Raw materials  
4.1.1  Essential ingredient s 
The essential ingredients used in the manufacture of snack shall comply wi th the relevant Uganda standards 
and these include;  
a) Cereals, nuts, vegetables, fruits, roots and tubers and their derived products  
b) edible animal and vegetables fats and oils.  
4.1.2 Optional ingredients  
The optional ingredients used in the manufacture of  snacks may include:  
a) edible iodised salt;  
b) sugars;  
c) herbal plants which are permitted in food;  
d) milk;  
e) fermented milk;  
f) flavouring agents;  
g) other ingredients that are food grade; and  
h) nuts  
4.2 General requirements  
Snacks shall be  
a) clean and free from fo reign matter,  
b) free from rancidity and off -odours,  
c) of distinctive sensory characteristics,  
d) of pleasant taste and smell,  DUS 1588: 2021  
© UNBS 2021 – All rights reserved  3 
 e) free from excess oils, and  
f) have a desired texture with uniform size and shape characteristic to the product.  
4.3 Specific requireme nts  
Snacks shall conform to the specific  requirements given in Table 1 when tested in accordance with the 
methods specified therein.  
Table 1 —Specific  requirements for food snack s 
Characteristic   Requirement  Test method  
Fat, %, max.  23 US ISO 11085  
Crude fibre, %, max .  5.0 US ISO 5498  
Free fatty acids, %, by mass, max.  1.5 US ISO 660  
Peroxide value, meq oxygen/kg fat, max.  10 US ISO 3960  
Acid insoluble ash, %, max.  0.15 US ISO 5985  
Moisture, %, by mass, max.  38 US ISO 712  
 
5 Food additiv es  
Food additives may be used in snacks in accordance with US 45.  
6 Hygiene  
6.1 Snacks shall be produced and handled in accordance with US 28  EAS 39 .  
6.2 Snacks shall comply with microbiological requirements given in Table 2 when tested in accordance w ith 
the methods specified therein.  
Table 2 — Microbiological limits for food snack s 
S/N Type of micro -organism  Limits  Test method  
 i Yeasts and moulds , cfu/ g  103 US ISO 21527 -2 
ii Salmonella spp per 25 g  Absent  US ISO 6579  
iii Escherichia coli , MPN/g  Absent  US ISO 7251  
 
7 Contaminants  
7.1 Pesticide residues  
Snacks shall comply with those maximum pesticide residue limits established by Codex Alimentarius 
Commission for similar commodities.   
4 © UNBS 2021 – All rights reserved  
 7.2 Other contaminants  
Snacks shall comply with tho se other contaminants limits specified in US 738.  
7.3 Aflatoxin s  
When determined in accordance with US ISO 16050, the maximum content of aflatoxins in snacks shall not 
exceed 10 μg/kg for total aflatoxins and 5 μg/kg (ppb) for aflatoxin B 1.  
8 Packaging  
Snacks shall be packaged in food grade materials that will safeguard the hygienic, nutritional and organoleptic 
qualities of the product.  
9 Weights and measures  
Snacks shall be packaged in accordance with the Weights and Measures requirements of the dest ination 
country.  
10 Labelling  
10.1 General  
In addition to the requirements in US EAS 38, the following specific labelling requirements shall apply and 
shall be legibly and indelibly marked:  
a) name of the product to be declared on the label shall be “Snac k ” or accompanied by the specific 
name of the cereal used or “X based snack” where ‘X’ refers to the cereal used;  
b) net contents by weight in metric (`Systeme International') units;  
c) name, location and physical address of the manufacturer;  
d) country of orig in;  
e) lot identification each container shall be permanently marked with lot identification;  
f) the statement “Store in a cool dry place and away from contaminants”;  
g) storage conditions;  
h) best before date;  
i) instructions for disposal of used package;  
j) list of ingredients;  
k) if spiced or flavoured, salty or unsalted, allergens; and  
l) source of fat or oil used.  
10.2 Nutrition labelling  
The amount of micronutrients in the snacks shall be declared on the label in accordance with US EAS 803.  DUS 1588: 2021  
© UNBS 2021 – All rights reserved  5 
 10.3 Nutrition and heal th claims  
Snacks may have claims on the importance of the micronutrients in nutrition and health. Such claims when 
declared shall be consistent with US EAS 804 and US EAS 805.  
11 Sampling  
Sampling of snacks shall be done in accordance to US ISO 24333.   
6 © UNBS 2021 – All rights reserved  
 Bibliography  
[1] US 1558: 2015, Food grain snacks — Specification  
 DUS 1558: 2021  
© UNBS 2021  – All rights reserved  7 
 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 U NBS Certification Mark is governed by the Standards Act, and the Regulations made 
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 r elevant Uganda Standard. The 
presence of this mark on a product or in relation to 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 are 
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.  
 
 DUS 1558: 2021    
 
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