G/SPS/N/UGA/88  
 
10 September 2019  
(19-5786) Page: 1/3 
Committee on Sanitary and Phytosanitary Measures  Original: English  
 
  NOTIFICATION  
1. Notifying Member:  UGANDA  
If applicable, name of local government involved:   
2. Agency responsible:  Uganda National Bureau of Standards  
3. Products covered (provide tariff item number(s) as specified in national 
schedules deposited with the WTO; ICS numbers should be provided in addition, 
where applicable):  Food seasoning mixtures  
4. Regions or countries likely to be affected, to the extent relevant or practicable : 
[X] All trading partners   
[ ] Specific regions o r countries:   
5. Title of the notified document:  DUS 2149:2019, Food Seasoning Mixtures - 
Specification, First Edition . Language(s):  English . Number of pages:  12 
https://members.wto.org/crnattachments/2019/SPS/UGA/19_4967_00_e.pdf  
6. Description of content:  This Draft Uganda Standard specifies the requirements and 
sampli ng and test methods for food seasoning mixtures. This standard does not cover 
dehydrated soups, broths, curry powders, masalas and/or spices and herb mixtures.  
Note: This Draft Uganda Standard was also notified to the TBT Committee.  
7. Objective and ratio nale: [X]  food safety, [  ] animal health, [  ] plant protection, 
[ ] protect humans from animal/plant pest or disease, [  ] protect territory from 
other damage from pests.   
8. Is there a relevant international standard? If so, identify the standard:  
[ ] Codex Alimentarius Commission (e.g.  title or serial number of Codex 
standard or related text) :  
[ ] World Organization for Animal Health (OIE) (e.g.  Terrestrial or Aquatic 
Animal Health Code, chapter number) :  
[ ] International Plant Protection Convention (e.g.  ISPM number) :  
[X] None  
Does this proposed regulation conform to the relevant international standard?  
[ ] Yes   [  ] No 
If no, describe, whenever possible, how and why it deviates from the 
international standard:   G/SPS/N/UGA/88  
 
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  9. Other relevant documents and lan guage(s) in which these are available:   
− US EAS 1, Wheat flour - Specification  
− US CODEX STAN 193, Codex general standard for contaminants and toxins in foods  
− US EAS 5, Refined white sugar - Specification  
− US EAS 35, Edible salts - Specification  
− US EAS 38, Labelling of pre -packaged foods - General requirements  
− US EAS 39, Hygiene in the food and drink manufacturing industry - Code of practice  
− US EAS 749, Brown sugars - Specification  
− US EAS 321, Edible fats and oils (General) - Specification  
− US ISO 927, Spices  and Condiments - Determination of extraneous matter and foreign 
matter content  
− US ISO 928, Spices and condiments - Determination of total ash  
− US ISO 930, Spices and condiments - Determination of acid -insoluble ash  
− US ISO 948, Spices and condiments - Sampl ing 
− US ISO 4832, Microbiology of food and animal feeding stuffs - Horizontal method for 
the enumeration of coliforms - Colony -count technique  
− 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  
− US ISO 16050, Foodstuffs - Determination of afflatoxin B1, and the total content of 
aflatoxins B1, B2, G1 and G2 in cereals, nuts and derived  products - High-performance 
liquid chromatographic method  
− US CODEX STAN 192, General standard for food additives  
− ISO 6579, Microbiology of food and animal feeding stuffs - Horizontal method for the 
detection of Salmonella spp  
− US ISO 7521, Microbiology of food and animal feeding stuffs - Horizontal method for 
the detection and enumeration of presumptive Escherichia coli -- Most probable 
number technique  
− US ISO 7937, Microbiology of food and animal feeding stuffs - Horizontal method for 
the enumeration of Cl ostridium perfringens -- Colony -count technique  
− US ISO 7954, Microbiology - General guidance for enumeration of yeasts and moulds - 
Colony count technique at 25 degrees C  
− ISO 939, Spices and condiments -- determination of moisture content -- entrainment 
method 
− KS 1095:2016, Food seasoning mixtures - Specification  
− Uganda Gazette   
10. Proposed date of adoption (dd/mm/yy) : December 2019.  
Proposed date of publication (dd/mm/yy) : To be determined.  
11. Proposed date of entry into force: [  ] Six months from date of publication , and/or  
(dd/mm/yy) : Upon declaration as mandatory by the Minister for Trade, Industry and 
Cooperatives.  
[X] Trade facilitating measure   
12. Final date for comments: [X]  Sixty days from the date of circulation of the 
notification and/or  (dd/mm/yy) : 9 November 2019  
Agency or authority designated to handle comments: [  ] National Notification 
Authority, [  ] National Enquiry Point. Address, fax number and e -mail address (if 
available) of other body:   
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: http://www.unbs.g o.ug G/SPS/N/UGA/88  
 
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  13. Text(s) available from: [  ] National Notification Authority, [  ] National Enquiry 
Point. Address, fax number and e -mail address (if available) of other body:   
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: http://www.unbs.go.ug