G/TBT/N/UGA/1323  
3 May 2021  
(21-3755) Page: 1/3 
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  
Plot 2 -12 ByPass Link, Bweyogerere Industrial and Business Park  
P.O. Box 6329  
Kampala, Uganda  
Tel: +(256) 4 1733 3250/1/2  
Fax: +(256) 4 1428 6123  
E-mail: info@unbs.go.ug  
Website: https://www.unbs.go.ug  
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 dif ferent 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):  Soups, 
Broths; Soups and broths and preparations therefor (HS 210410); Food products in 
general (ICS 67.040)  
5. Title, number of pages and language(s) of the notified document:  DUS 2238:2019, 
Soups and broths — Specification, First Edition (1 8 page(s), in English)  
6. Description of content:  This Draft Uganda Standard specifies requirements, sampling 
and test methods for soups and broths intended for human consumption and catering 
purpose  
7. Objective and rationale, including the nature of ur gent 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. AOAC Official Method 999.11, Lead, Cadmium, Copper, Iron, and Zinc in Foods 
Atomic Absorption Spectrophotometry (Dry Ashing)  
2. US 1659, Materials in contact with food - Requirements for packaging materials  
3. US CAC/GL 50, General guidelines on sampling  
4. US EAS 38, Labelling of pre -packaged foods  — General requirements  G/TBT/N/UGA/1323  
 
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  5. US EAS 39, Code of practice for Hygiene in the Food and Drink Manufacturing 
Industry US ISO 1871, Food and feed products - General guidelines for the 
determination of nitrogen by the Kjeldahl method  
6. US ISO 6496, Animal feeding stuff s - Determination of moisture and other volatile 
matter content  
7. US ISO 6579 -1 / AMD 1, Microbiology of the food chain — Horizontal method for 
the detection,  enumeration and serotyping of Salmonella — Part 1: Detection of 
Salmonella spp. — Amendment 1: Bro ader range of incubation temperatures 
amendment to the status of Annex D, and correction of the composition of MSRV 
and SC  
8. US ISO 7937, Microbiology of food and animal feeding stuffs - Horizontal method 
for the enumeration of Clostridium perfringens - Colony-count technique  
9. US 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  
10. 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  
11. US ISO 7251, Microbiology of food and animal feeding stuffs — Horizontal method 
for the d etection and enumeration of presumptive Escherichia coli — Most 
probable number technique  
12. US ISO 16050, Foodstuffs — Determination of aflatoxin B1, and the total content 
of aflatoxins B1, B2, G1 and G2 in cereals, nuts and derived products — High-
performan ce liquid chromatographic method  
13. ISO 17919, Microbiology of the food chain — Polymerase chain reaction (PCR) for 
the detection of food -borne pathogens — Detection of botulinum type A, B, E and 
F neurotoxin -producing clostridia  
14. US ISO 21527 -2, Microbiology of food and 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  
15. US ISO 21567, Microbiology of food and animal feeding stuffs Horizont al method 
for the detection of Shigella spp  
16. Commercial Item Description (CID), Soups, shelf stable, January 25, 2017  
17. Commercial Item Description soup mixes, dehydrated, August 24, 2000  
18. Commercial Item Description, Bouillon (Soup and gravy bases), November 30, 
2011 
19. KS 1088: PART 2:2001, Specification for soups and broths  
20. Codex Stan 117 -1981:2015,Codex Standard for Bouillons and Consommés  
21. Gisslen, Wayne. (2007). Professional Cooking for Canadian Chefs (6th ed.). 
Hoboken, NJ: John Wiley & Sons Inc.  
9. Proposed date of adoption:  September 2021  
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  G/TBT/N/UGA/1323  
 
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  11. Texts available from:  National enquiry point [X] or address, telephone and fax 
numbers and email and website addresses, if available , of other body:   
Uganda National Bureau of Standards  
Plot 2 -12 ByPass Link, Bweyogerere Industrial and Business Park  
P.O. Box 63 29 
Kampala, Uganda  
Tel: +(256) 4 1733 3250/1/2  
Fax: +(256) 4 1428 6123  
E-mail: info@unbs.go.ug  
Website: https://www.unbs.go.ug  
https://members.wto.org/crnattachments/2021/TBT/UGA/21_3234_00_e.pdf