G/TBT/N/UGA/589  
 
19 September 2016  
(16-4938) 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):  Fried fish.  Fish and 
fishery products (ICS: 67.120.30)  
5. Title, number of pages  and language(s)  of the notified document:  DUS DEAS 
896:2016, Fried fish - Specification.  (15 pages, in English)   
6. Description of content:  This Draft Uganda standard specifies requirements, methods of 
sampling and test for fried fish w hich may be whole or portions intended for human 
consumption. The standard covers all fish species.  
7. Objective and rationale , including the nature of urgent problems where applicable: 
Trade facilitation; Prevention of deceptive practices and consumer pr otection ; Protection of 
human health or safety ; Quality requirements  
8. Relevant documents:   
1. AOAC 972.23, Lead in fish - Atomic absorption spectrophotometric method  
2. AOAC 973.34, Cadmium in food - Atomic absorption spectrophotometric method  
3. AOAC 977.13, Hi stamine in sea food - Fluorometric method  
4. AOAC 983.20, Mercury (methyl) in fish and shellfish - Gas chromatographic method  
5. CAC/GL 50, General guidelines on sampling  
6. CAC/RCP 52, Code of practice for fish and fishery products  
7. CODEX STAN 192, General standard  for food additives  
8. EAS 35, Edible salt - Specification  
9. EAS 321, Edible fats and oils (general) - Specification  
10. EAS 38, Labelling of pre -packaged foods - Requirements  
11. EAS 39, Hygiene in the food and drink manufacturing industry - Code of practice  
12. EAS 803, Nutrition labelling - Requirements  
13. EAS 804, Claims on foods - Requirements  
14. EAS 805, Use of nutritional and health claims - Requirements  
15. ISO 660, Animal and vegetable fats and oils - Determination of acid value and 
acidity  
16. ISO 4833 -1, Microbiology of food c hain - Horizontal method for the enumeration of 
microorganisms - Part 1: Colony -count at 30 degrees C by the pour plate technique  
17. ISO 6579, Microbiology of food and animal feeding stuffs - Horizontal method for the 
detection of Salmonella spp.  G/TBT/N/UGA/589  
 
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  18. ISO 6888 (a ll parts), Microbiology of food and animal feeding stuffs - Horizontal 
method for the enumeration of coagulase -positive staphylococci (Staphylococcus 
aureus and other species)  
19. ISO 7251, Microbiology of food and animal feeding stuffs - Horizontal method for  the 
detection and enumeration of presumptive Escherichia coli - Most probable number 
technique  
20. ISO 7937, Microbiology of food and animal feeding stuffs - Horizontal method for the 
enumeration of Clostridium perfringens -- Colony -count technique  
21. ISO 21527 -1, Microbiology of food and animal feeding stuffs - Horizontal method for 
the enumeration of yeasts and moulds - Part 1: Colony count technique in products 
with water activity greater than 0,95  
22. ISO/TS 21872 (all parts), Microbiology of food and animal feed ing stuffs   
Horizontal method for the detection of potentially enteropathogenic Vibrio spp . 
9. Proposed date of adoption: January 2017  
Proposed date of entry into force: Upon declaration as mandatory by the Minister for 
Trade, Industry and Cooperatives.   
10. Final date for comments:  4 November 2016  
11. Texts available from : National enquiry point  [X] or address, telephone and fax 
number s and e mail and website address es, if available , of other body:   
https://members.wto.org/crnattachments/2016/TBT/UGA/16_3794_00_e.pdf