DRAFT UGANDA STANDARD FINAL DRAFT UGANDA 
STANDARD  
  FDUS EAS 72 
First  Edition  
2013-mm-dd 
 
 Reference number  
FDUS EAS 72: 2013 
© UNBS 201 3 
  
Processed cereal-based foods for infants and young children ― 
Specification  
 DRAFT UGANDA STANDARDFDUS EAS 72: 2013 
ii                © UN BS 2013 - 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 2013 
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 41 505 995 
Fax: 256 41 286 123 
E-mail: unbs@infocom.co.ug  
Web: www.unbs.go.ug  
 DRAFT UGANDA STANDARDFDUS EAS 72: 2013 
© UNBS  2013 - All rights reserved                iii National foreword 
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Tourism, Trade and 
Industry established under Cap 3 27, of the Laws of Uganda. 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 Alimentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT/SPS Agreements of the World Trade Organisation (WTO). 
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a given field or area and consists of representatives of 
consumers, traders, academicians, manufacturers, government and other stakeholders. 
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders 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. 
This Final Draft Uganda Standard, FDUS EAS 72: 2013, Processed cereal-based foods for infants and young 
children ― Specification , is identical with  and has been reproduced from an East African  Standard , EAS 72: 
2013 , Processed cereal -based foods for infants and young children ― Specification , and is being proposed for 
adoption as a Uganda Standard.  
Wherever the words, “ East African Standard" appear, they should be replaced by "Uganda Standard." 
 
  DRAFT UGANDA STANDARD FDEAS 72: 2013  
ICS 67.230  
© EAC 2013                                                                                                                         Second Edition 2013  
 
FINAL DRAFT EAST AFRICAN STANDARD 
Processed cereal-based foods for infants and young children ― 
Specification 
EAST AFRICAN COMMUNITY DRAFT UGANDA STANDARDDRAFT UGANDA STANDARDFDEAS 72: 2013 
ii © EAC  2013  – All rights reserved  
 Copyright notice 
This EAC document is copyright-protected by EAC. While the reproduction of this document by 
participants in the EAC standards development process is permitted without prior permission from EAC, 
neither this document nor any extract from it may be reproduced, stored or transmitted in any form for 
any other purpose without prior written permission from EAC. 
Requests for permission to reproduce this document for the purpose of selling it should be addressed 
as shown below or to EAC‟s member body in the country of the requester:  
© East African Community 2013  — All rights reserved 
East African Community  
P.O.Box 10 96 
Arusha 
Tanzania 
Tel: 255 27 2504253/8 
Fax: 255 27 2504481/2504255 
E-mail: eac@eachq.org 
       Web: www.eac-quality.net 
Reproduction for sales purposes may be subject to royalty payments or a licensing agreement. 
Violators may be persecuted DRAFT UGANDA STANDARDFDEAS 72: 2013 
© EAC 2013  – All rights rese rved iii 
 Contents Page 
Foreword ............................................................................................................................................................  iv 
1 Scope  ................................ ................................ ................................ ................................ ...................... 1 
2 Normative references  ................................ ................................ ............................................................  1 
3 Terms and definitions  ................................ ................................ ...........................................................  2 
4 Product categories  ................................ ................................ ................................................................  2 
5 Requirements  ................................................................ ................................ ................................ ......... 2 
5.1 Ingredients  ................................................................ ................................ ................................ ............. 2 
5.2 General requirements  ................................ ................................ ...........................................................  3 
5.3 Essential compositional requirements  ................................ ...............................................................  4 
5.4 Consistency and particle size  ................................ ................................ ................................ .............. 4 
5.5 Anti-nutritional facto rs ................................ ................................ ..........................................................  4 
5.6 Specific prohibition  ................................ ................................ ...............................................................  5 
6 Food additives  ................................................................ ................................ ................................ ....... 5 
7 Contaminant s ................................................................ ................................ ................................ ......... 8 
7.1 Pesticide residues  ................................ ................................................................ ................................ . 8 
7.2 Other contaminants  ................................ ................................ ...............................................................  8 
8 Hygiene  ................................ ................................ ................................ ................................ ................... 8 
9 Packaging  ................................ ................................ ................................ ................................ ............... 9 
10 Labelling  ................................ ................................ ................................ ................................ ................. 9 
10.1  General  ................................ ................................ ................................ ................................ ................... 9 
10.2  Name of the food  ................................ ................................................................ ................................ ... 9 
10.3  List of ingredients  ................................ ................................................................ ...............................  10 
10.4  Declaration of nutritive value ................................ ................................ ................................ ............. 10 
10.5  Date marking and storage instructions  ................................ .............................................................  10 
10.6  Name and address  ................................ ................................................................ ...............................  10 
10.7  Country of origin  ................................ ................................................................ ................................ . 10 
10.8  Lot identification  ................................ ................................................................ ................................ .. 10 
10.9  Information for use  ................................ ................................ ..............................................................  11 
11 Sampling  ................................ ................................ ................................ ................................ .............. 11 
Annex A (normative)  Sampling of processed cereal-based foods  ............................................................  12 
A.1 General requirements  ................................ ................................ .........................................................  12 
A.2 Scale of sampling  ................................ ................................................................ ................................  12 
A.3 Test samples and referee samples  ................................................................ ................................ .... 13 
A.4 Number of tests  ................................ ................................................................ ................................ ... 13 
A.5 Criteria for conformity ................................ ................................ .........................................................  14 
 DRAFT UGANDA STANDARDFDEAS 72: 2013 
iv © EAC  2013  – All rights reserved  
 Foreword 
Development of the East African Standards has been necessitated by the need for harmonizing requirements 
governing quality of products and services in the East African Community. It is envisaged that through 
harmonized standardization, trade barriers that are encountered when goods and services are exchanged 
within the Community will be removed.  
In order to achieve this objective, the Community established an East African Standards Committee mandated 
to develop and issue East African Standards.   
The Committee is composed of representatives of the National Standards Bodies in Partner States, together 
with the representatives from the private sectors and consumer organizations. Draft East African Standards 
are circulated to stakeholders through the National Standards Bodies in the Partner States. The comments 
received are discussed and incorporated before finalization of standards, in accordance with the procedures 
of the Community. 
East African Standards are subject to review, to keep pace with technological advances. Users of the East 
African Standards are therefore expected to ensure that they always have the latest versions of the standards 
they are implementing .  
This Final Draft East African Standard, FDEAS 72:2013, was prepared by the Technical Committee 
EASC/TC 018, Nutrition and foods for special dietary uses. The Committee is composed of representatives 
from National Standards Bodies, regulators , academia, the private sector and consumer organizations in 
Partner States. 
This Final Draft East African Standard is based on CODEX STAN 74-1981, Standard for processed cereal-
based foods for infants and young children. 
This second edition FDEAS 72:2013 cancels and replaces the first edition, EAS 72:2000, which has been 
technically revised. 
 DRAFT UGANDA STANDARDFINAL DRAFT EAST AFRICAN STANDARD  FDEAS 72: 2013 
 
© EAC 2013  – All rights reserved  1 
 Processed cereal-based foods for infants and young children ― 
Specification 
1 Scope 
This Final Draft East African Standard specifies requirements and methods of sampling and test for processed 
cereal-based foods intended for feeding infants as a complementary food generally from the age of six months 
onwards, taking into account infants‟ individual nutri tional requirements, and for feeding young children as part 
of a progressively diversified diet. 
2 Normative references  
The following referenced documents are indispensable for the application of this document. For dated 
references, only the edition cited applies. For undated references, the latest edition of the referenced 
document (including any amendments) applies. 
AOAC 936.14, Vitamin D in milk, vitamin preparations and feed concentrates ― Rat bioassay  
AOAC 942.05, Ash of animal feed 
AOAC 961.14, Niacin and niacinamide in drugs, foods and feeds ― Colorimetric method  
AOAC 984.26,  Vitamin C (Total) in food ― Semi automated fluorometric method  
AOAC 984.27, Calcium, Copper, Iron, Magnesium, Manganese, Phosphorus, Potassium, Sodium, and Zinc in 
Infant Formula ― Inductively Coupled Plasma Emission Spectroscopic method  
AOAC 985.35,  Minerals in Infant Formula, Enteral Products, and Pet Foods ― Atomic Absorption 
Spectrophotometric method  
AOAC 986.24,  Phosphorus in infant formula and enteral products ― Spectrophoto metric method  
AOAC 986.25, Proximate analysis of milk-based infant formula  
AOAC 986.27,  Thiamine (Vitamin B 1) milk based infant formula ― Flurometric metho d 
AOAC 992.04, Vitamin A (Retinol isomers) in milk and milk- based infant formula ― Liquid chromatogra phic 
method  
AOAC 995.05, Vitamin D in infant formulas and internal products ― Liquid chromatographic method  
CAC/GL 10-1979, Advisory lists of mineral salts and vitamin compounds for use in foods for infants and 
children 
CAC/GL 23, Guidelines for use of nutrition and health claims 
CODEX STAN 192-1995, General standard for food additives  
EAS 38, General standard for the labelling of pre-packaged foods DRAFT UGANDA STANDARDFDEAS 72:2013 
2 © EAC  2013  – All rights reserved  
 EAS 39, Hygiene in the food and drink manufacturing industry ― Code of practice  
EAS 82, Milled cereal product s ― Methods of test  
ISO 711, Cereals and cereal products ― Determination of moisture content (Basic reference method)  
ISO 8262-1 , Milk products and milk-based foods ― Determination of fat content by the Weibull-Berntrop 
gravimetric method (Reference method ) -- Part 1: Infant foods  
ISO 8968-2 , Milk ― Determination of nitrogen content ― Part 2: Block-digestion method (Macro method) 
3 Terms and definitions 
For the purposes of this standard, the following terms and definitions shall apply. 
3.1 
infant 
person not more than 12 months of age 
3.2 
young children 
person from the age of more than 12 months up to the age of three years 
3.3 
complementary foods 
food other than breast milk or infant formula whether manufactured or locally prepared and fed to infants and 
young children in addition to breast milk or to infant formula when either becomes insufficient to satisfy their 
nutritional requirements 
4 P roduct categories  
The product may be presented in the following categories: 
a) products consisting of cereals which are or have to be prepared for consumption with milk or other 
suitable liquids such as infant formula; 
b) cereals with an added high protein food which are or have to be prepared for consumption with water 
or other suitable protein-free liquid; 
c) pasta which are to be used after cooking in boiling water or other suitable liquids; and 
d) rusks and biscuits which are to be used either directly or, after pulverization, with the addition of 
water, milk or other suitable liquids.  
5 Requirements 
5.1 Ingredients 
5.1.1 Essential ingredients 
Processed cereal-based foods for infants and young children shall be prepared primarily from one or more 
milled cereal products, such as wheat, rice, barley, oats, rye, maize, millet, sorghum and buckwheat. DRAFT UGANDA STANDARDFDEAS 72:2013 
© EAC 2013  – All rights rese rved 3 
 5.1.2 Optional ingredients 
The following optional ingredients may also be used in preparation of the product:  
a) protein concentrates and other high protein ingredients suitable for consumption by infants and young 
children. Essential amino acids may be added to improve protein quality, in which case only natural L-
forms may be used; 
b) salt (sodium chloride); 
c) milk and milk products; 
d) eggs; 
e) meat; 
f) fats and oils; 
g) fruits and vegetables; 
h) sugars (only nutritive carbohydrate sweeteners); 
i) malt; 
j) products containing honey or maple syrup should be processed in such a way as to destroy spores of 
Clostridium botulinum , if present; 
k) cocoa (only in products to be consumed after nine months of age, and at a maximum level of 5 % 
m/m on a dry basis); 
l) potatoes; 
m) starchy roots (such as arrow roots, yam or cassava); 
n) starches, including enzyme-modified starches and starches treated by physical means; 
o) legumes (pulses) and also sesame, orachis, and soya bean; 
p) only L (+) lactic acid producing cultures may be used; and 
q) fish. 
In addition to the optional ingredients listed above, other ingredients suitable for infants who are more than six 
months of age and for young children may be used. 
5.2 General requirements 
5.2.1 Processed cereal -based foods shall be based primarily on one or more milled cereals, which shall 
constitute at l east 25 % of the final mixture on a dry weight basis.  
5.2.2 Processed cereal -based food for infants and young children in the form of powder , small granules or 
flakes shall be uniform, in appearance.  
5.2.3 Processed cereal-based foods shall be free from dirt and extraneous matter and free from 
preservatives, added colour and synthetic flavouring agents. 
5.2.4 The product either in dry form or reconstituted as directed by the processor shall have fresh pleasant 
flavor and odour. It shall have no rancid or musty odour or flavour. DRAFT UGANDA STANDARDFDEAS 72:2013 
4 © EAC  2013  – All rights reserved  
 5.2.5 All ingredients, including optional ingredients, shall be clean, safe, suitable and of good quality.  
5.2.6 All processing and drying shall be carried out in a manner that minimizes loss of nutritive value, 
particularly protein quality. 
5.3 Essential composition al requirements 
The processed cereal-based foods for infants and young children shall comply with the compositional 
requirements given in Table 1. 
Vitamins and/or minerals added should be selected from CAC/GL 10:1979. 
Table 1 ― Requirements for processed cereal-based foods for infants and young children 
SI. no  Characteristics  Requirements  Method s of test  
(i) Moisture content, % by mass, max.  Products ready for use:    4.0 
Products for further processing:  8.0 ISO 711  
(ii) Total protein (quality at least 70 % that of 
casein ) % by mass, min  14.0 ISO 8968 -2 
(iii) Fat, % by mass, min.  8.5 ISO 8262 -1 
(iv) Total carbohydrates, % by mass, min.  60.0 AOAC 986.25  
(v) Total ash, % by mass, max.  5.0 AOAC 942.05  
(vi) Ash insoluble in  HCI, % by mass, max.  0.05 EAS 82  
(vii) Crude fibre (on dry basis), % by mass, max.  5 ISO 5498  
(viii) Vitamin A, IU/100 g. min.  500 AOAC 992.04  
(ix) Vitamin C mg/100 g, min.  25 AOAC 984.26 
(x) Added Vitamin D, IU/100 g  300 to 800  AOAC 99 5.05 
(xi) Thiamine (as hydrochloride) mg/100 g, min  0.5 AOAC 986.27  
(xiii) Nicotinic acid, mg/100 g, min  5 AOAC 961.14  
(xiv) Calcium, g/100 g, max.  1.0 AOAC 984.27  
(xv) Phosphorus mg/100 g, min  250 AOAC 986.24  
(xvi) Iron mg/100 g, min  10 AOAC 985.35  
 
5.4 Consisten cy and particle size  
5.4.1 When prepared according to the label directions for use, processed cereal -based foods shall be of a 
texture appropriate for the spoon feeding of infants or young children of the age for which the product is 
intended.  
5.4.2 Rusks and biscuits may be used in the dry form so as to permit and encourage chewing or they may 
be used in a liquid form, by mixing with water or other suitable liquid that would be similar in consistency to dry 
cereals. 
5.5 Anti-nutritional factors 
Processed cereal-based foods shall be processed such that they are practically free from anti-nutritional 
factors which may present a hazard to health or compromise nutrient absorption of the food. 
When cassava is used, it shall not contain more than 10 mg/kg of cyanide DRAFT UGANDA STANDARDFDEAS 72:2013 
© EAC 2013  – All rights rese rved 5 
 When sorghum is used, tannin shall not be more than 0.3 %, m/m max 
Trypsin inhibitor shall not be more than 5 mg/g. 
5.6 Specific prohibition 
5.6.1 The product and its components shall not have been treated by ionizing radiation. 
5.6.2 The use of partia lly hydrogenated fats for these products is prohibited.  
6 Food additives 
6.1 Food additives are permitted in the preparation of processed cereal-based foods for infants and young 
children with the restrictions stated in Table 2. DRAFT UGANDA STANDARDFDEAS 72:2013 
6 © EAC  2013  – All rights reserved  
 Table 2 — List of food additives for use in processed cereal-based foods for infants and young 
children 
Additive  Maximum level  
Emulsifiers  
Lecithins  1500 mg  
Mono - and diglycerides  500 mg Singly or in combination  
Acetic and fatty acid esters of glycerol  
Lactic and fatty acid e sters of glycerol  
Citric and fatty acid esters of glycerol  
Acidity regulators  
Sodium hydrogen carbonate  GMP  
 
 
 
 
 
 
 
 
 
 
 
GMP  
 Potassium hydrogen carbonate  
Calcium carbonate  
L (+) Lactic acid  
Citric acid  
Acetic acid  
Potassium acetates  
Sodium  acetate  
Calcium acetate  
Malic acid (DL) – L(+)-form only  
Sodium lactate (solution) – L(+)- 
form only  
Potassium lactate (solution) – L(+)- 
form only  
Calcium lactate – L(+)-form only  
Monosodium citrate  
Trisodium citrate  
Monopotassium citrate  
Tripotassium citrate  
Calcium citrate  
Hydrochloric acid  
Sodium hydroxide  
Potassium hydroxide  
Calcium hydroxide  
Glucono delta -lactone  
L(+)-Tartaric acid – L(+)form only  500 mg Singly or in combination  
 
 
 
 
 
Tartrates as residue in biscuits an d rusks  
Only for pH adjustment  
440 mg Singly or in combination as phosphorous  Monosodiumtartrate  
Disodium tartrate  
Monopotassium tartrate –L(+)form only  
Dipotassium tartrate – L(+)form only  
Potassium sodium L(+)tartrate  
L(+)form only  
Orthophosph oric acid  
Monosodium orthophosphate  
Disodium orthophosphate  
Trisodium orthophosphate  
Monopotassium orthophosphate  
Dipotassium orthophosphate  
Tripotassium orthophosphate  
Monocalcium orthophosphate  
Dicalcium orthophosphate  
Tricalcium orthop hosphate  
 
Table 2 (continued) DRAFT UGANDA STANDARDFDEAS 72:2013 
© EAC 2013  – All rights rese rved 7 
 Additive  Maximum level  
Antioxidants  
Mixed tocopherols concentrate  300 mg/kg fat or oil basis, Singly or in combination  
Alpha -tocopherol  
L-Ascorbyl palmitate  200 mg/kg fat  
L-Ascorbic acid  50 mg, expressed as ascorbic ac id 
Sodium ascorbate  
Potassium ascorbate  
Calcium ascorbate  20 mg, expressed as ascorbic acid  
Raising Agents  
Ammonium carbonate  Limited by GMP  
Ammonium hydrogen carbonate  
Sodium carbonate  
Sodium hydrogen carbonate  
Thickeners  
Carob bean gum   
1000 mg singly or in combination  
 Guar gum  
Gum Arabic  
Xanthan gum  2000 mg in gluten -free cereal -based foods  
Pectins (Amidated and Non -Amidated)  
Oxidized starch  5000 mg singly or in combination  
Monostarch phosphate  
Distarch phosphate  
Phosphated d istarch phosphate  
Acetylated distarch phosphate  
Acetylated distarch adipate  
Starch acetate esterified with acetic  
Anhydride  
Starch sodium octenyl succinate  
Acetylated oxidized starch  
Anticaking agents  
Silicon dioxide (amorphous)  200 mg for dry  cereals only  
Flavours  
Natural fruit extracts  GMP  
Vanilla extracts  
Ethyl vanillin and vanillin  7 mg/100 g Ready To Use (RTU) product  
Packaging Gases  
Carbon dioxide  GMP  
 Nitrogen  
 
Table 2 (completed) 
 DRAFT UGANDA STANDARDFDEAS 72:2013 
8 © EAC  2013  – All rights reserved  
 6.2 The amount of the food additive in the raw materials or other ingredients (including food additives) shall 
not exceed the maximum level specified. 
Any carry over of food additive from the raw materials used shall be consistent with the provisions in the 
preamble of CODEX STAN 192:1995. 
7 Contaminants 
7.1 Pesticide residues 
The product shall be prepared with special care under good manufacturing practices, so that residues of those 
pesticides which may be required in the production, storage or processing of the raw materials of the finished 
food ingredient do not remain or if technically unavoidable, are reduced to the maximum extent possible 
provided that the residual amounts do not impair the health of the infant and young children. 
7.2 Other contaminants 
The product shall be free from residues of hormones and antibiotics as determined by validated methods of 
analysis and practically free from other contaminants, especially pharmacologically active substances.  
The product shall not contain contaminants or undesirable substances (for example. biologically active 
substances) in amounts which may represent a hazard to the health of the infants and young children.  
The product shall comply with those maximum residue limits and maximum levels established by the Codex 
Alimentarius Commission. 
The product shall be practically free from mycotoxins in amounts which may represent a hazard to the health 
of the infant and young children. 
8 Hygiene 
8.1 The processed cereal-based foods for infants and young children shall be prepared and packaged in 
the premises built and maintained under hygienic condition in accordance with EAS 39. 
8.2 The products shall conform to  microbiological limits specified in Table 3.  DRAFT UGANDA STANDARDFDEAS 72:2013 
© EAC 2013  – All rights rese rved 9 
 Table 3 — Microbiological limits for processed cereal -based foods for infants and young children  
SL NO.  Type of food  Type of organism  Microbiological criteria limits  Methods of test  
n c m M 
i.  Dried products ready for 
consumption  Coliform bacteria  5 2 2/g 20/g ISO 4832  
ii.  Salmonella  10 0 0/10g  - ISO 6579  
iii.  Escherichia coli  10 0 0/10g  - ISO 7521  
iv.  Dried  and instant 
products for constitution 
without cooking  Coliform bacteria  5 1 2 20 ISO 4832  
v.  Salmonella  60 0 0/25g  - ISO 6579  
vi.  Escherichia coli  10 0 0/10g  - ISO 7521  
vii.  Dried products requiring 
cooking before 
consumption  Coliform bacteria  5 2 10/g 102/g ISO 4832  
viii.  Salmonella  5 0 0/25g  - ISO 6579  
n = number of sample unit to be examined.  
M = Maximum allowable number of microorganism in c which separate marginally acceptable quality from defective 
quality.  
m = Maximum tolerable number of micro -organism i n c which separated acceptable quality from defective quality in case 
M is not set or good quality from marginally acceptable quality in case M is set.  
c = the maximum allowable number of positive samples which may contain microorganisms above m  
 
9 Packaging 
9.1 The product shall be packaged  in containers which will safeguard the hygienic and other qualities of the 
food.  
9.2 The containers, including packaging material, shall be made only of substances which are safe and 
suitable for their intended use. 
9.3 The fill of the container shall be in accordance to the Weights and Measure s legislation of the 
destination country.  
10 Labelling 
10.1 General 
In addition to the requirements of EAS 38, the specific requirements in 10.2 – 10.8 shall apply and shall be 
legibly and indelibly marked: 
10.2 Name of the food 
The name of the food shall be "Dry cereal for infants (and/or young children)", "Rusks for infants (and/or 
young children)", "Biscuits (or "milk biscuits") for infants (and/or young children)" or "Pasta for infants (and/or 
young children)", or any appropriate designation indicating the true nature of the food. DRAFT UGANDA STANDARDFDEAS 72:2013 
10 © EAC  2013  – All rights reserved  
 10.3 List of ingredients 
10.3.1 A complete list of ingredients shall be declared on the label in descending order of proportion except 
that in the case of added vitamins and added minerals, these ingredients shall be arranged as separate 
groups for vitamins and minerals, respectively, and within these groups the vitamins and minerals need not be 
listed in descending order of proportion. 
10.3.2 The specific name shall be declared for ingredients of animal or plant origin and for food additives. In 
addition, appropriate class names for these ingredients and additives may be included on the label. 
10.4 Declaration of nutritive value 
10.4.1 The declaration of nutrition information shall contain the following information in the following order: 
a) energy value, expressed in kilocalories (kcal) and kilojoules (kJ), and the amount of protein, 
carbohydrate and fat expressed in grams (g) per 100 g or 100 mL of the food as sold, and where 
appropriate, as per specified quantity of the food as suggested for consumption; and 
b) average amount of each vitamin and mineral for which specific levels are defined in Table 1, 
expressed in numerical form per 100 g or 100 mL of the food as sold and, where appropriate, as per 
specified quantity of the food as suggested for consumption; and 
10.4.2 The labelling may bear the average amount of the vitamins and minerals when their declaration is not 
covered by the provisions of 10.4.1 b) expressed in numerical form per 100 g or 100 mL of the product as sold 
and, where appropriate, per specified quantity of the food as suggested for consumption 
10.5 Date marking and storage instructions 
10.5.1 The date of minimum durability (preceded by the words "best before") shall be declared by the day, 
month and year in un-coded numerical sequence except that for products with a shelf-life of more than three 
months, the month and year will suffice. The month may be indicated by letters. In the case of products 
requiring a declaration of month and year only, and the shelf-life of the product is valid to the end of a given 
year, the expression "end (stated year)" may be used as an alternative. 
10.5.2 In addition to the date, any special conditions for the storage of the food shall be indicated if the 
validity of the date depends thereon. 
10.5. 3 Where practicable, storage instructions shall be in close proximity to the date marking.  
10.6 Name and address 
The name and address of the manufacturer, packer, distributor, importer, exporter, or vendor of the food shall 
be declared. 
10.7 Country of origin 
10.7.1 The country of origin of the food shall be declared. 
10.7.2 When the food undergoes processing in a second country, which changes its nature, the latter country 
shall be considered the country of origin for the purpose of labelling. 
10.8 Lot identification 
Each container shall be embossed or otherwise permanently marked, in code or in clear, to identify the 
producing factory and the lot. DRAFT UGANDA STANDARDFDEAS 72:2013 
© EAC 2013  – All rights rese rved 11 
 10.9 Information for use 
10.9.1 Directions as to the preparation and use of the food, and its storage and keeping before and after the 
container has been opened, shall appear on the label and may also appear on the accompanying leaflet.  
10.9.2 For products intended to be consumed with milk or formula , directions on the label shall state “Milk or 
formula but no water shall be used for dilution or mixing” or an equivalent statement.  
10.9.3 When the product is composed of gluten-free ingredients and food additives, the label may show the 
statement “gluten- free”.  
10.9.4 The label shall have a statement warning against possible presence of allergens in relation to the 
ingredients used . 
10.9.5 The label shall indicate clearly from which age the product is recommended for use. This age shall not 
be less than six months for any product. In addition, the label shall include a statement indicating that the 
decision when precisely to begin complementary feeding, including any exception to six months of age, should 
be made in consultation w ith a health worker, based on the individual infant‟s specific growth and 
development needs. 
11 Sampling 
Processed cereal-based foods for infants and young children shall be sampled in accordance with Annex A. DRAFT UGANDA STANDARDFDEAS 72:2013 
12 © EAC  2013  – All rights reserved  
 Annex A 
(normative) 
 
Sampling of processed cer eal-based foods  
A.1 General requirements 
A.1.1 In drawing, preparing, storing and handling samples, the precautions and directions in A. 1.2 – A.1.6 
shall be observed: 
A.1.2 Samples shall be taken in a protected place not exposed to damp air, dust or soot. 
A.1.3 The sampling instrument shall be clean and dry when used. When taking samples for bacteriological 
examination, it shall be sterile. 
A.1.4 Precautions shall be taken to protect the samples, the material being sampled, the sampling 
instrument and the containers for samples from adventitious contamination. The samples shall be placed in 
clean and dry glass containers. The sample containers shall be of such a size that they are almost completely 
filled by the sample. The sample containers shall in addition be sterile when they are used for samples for 
bacteriological examination. 
A.1.5 Each container shall be sealed airtight after filling and marked with full details of sampling, batch or 
code number, name of the manufacturer and other important particulars of the consignment. 
A.1.6 Samples shall be stored in a cool dark place and in such a manner that the temperature of the 
material does not vary unduly from the normal temperature. 
A.2 Scale of sampling 
All the containers in a single consignment of one type of material drawn from a single batch of manufacture 
shall constitute a lot. If the consignment is declared to consist of different batches of manufacture, the batches 
shall be marked separately and the group of containers in each batch shall constitute separate lots. 
Samples shall be tested from each lot for ascertaining its conformity to the requirements of the relevant East 
African Standard. 
The number of containers to be selected from the lot shall depend on the size of lot and shall be as given in 
Table 1. 
Table A.1 — Number of containers to be selected for sampling) 
(1) (2) (3) 
Lot size  Number of samples (for tests other 
than microbiological)  Number of samples (for 
microbiological tests)  
2 to 25  2 2 
26 to 100  3 3 
101 to 300  5 5 
301 to 500  7 7 
501 and above  9 9 DRAFT UGANDA STANDARDFDEAS 72:2013 
© EAC 2013  – All rights rese rved 13 
 The containers shall be chosen at random from the lot, and for this purpose a random number table as agreed 
to between the purchaser and the supplier shall be used. If such a table is not available, the following 
procedure shall be adopte d. 
Starting from any container, in one order, count them as 1, 2, 3, etc., up to r and so on in a systematic manner 
and withdraw the rth container; r being the integral part of N/n where N is the total number of containers and n 
the number of containers to be selected according to column 2 or 3 of Table A.1. 
A.3 Test samples and referee samples 
A.3.1 Microbiological examination samples 
Sampling for microbiological examination shall be carried out before sampling for chemical analysis. 
A.3.2 Preparation of individual sample 
Draw with a suitable sampling instrument approximately equal quantities of the material from different parts of 
the container till about 500 g of the material are obtained. From this, take about 150 g of the material and 
divide it into three equal parts. Each part so obtained shall constitute an individual sample representing the 
container and shall be transferred immediately to thoroughly clean and dry containers sealed air-tight with 
particulars given under A.1.5. The individual sample so obtained shall be divided into three sets in such a way 
that each set has a sample, representing each selected container. One of these shall be marked for the 
purchaser, another for the vendor and the third for the referee. 
A.3.3 Preparation of composite sample 
From the material from each selected container, remaining after the individual sample has been taken, 
approximately equal quantities of the material shall be taken and mixed together so as to form a composite 
sample weighing about 600 g. This composite sample shall be divided into three equal parts and transferred 
to clean and dry containers, sealed airtight and labelled with the particulars given in A.1.5. One of these 
composite samples shall be for the purchaser, another for the vendor and the third for the referee. Sufficient 
care shall be taken during the preparation of composite sample to avoid contamination. 
A.3.4 Preparation of samples for microbiological examination 
From the selected containers select a sub-sample according to column 3 of Table 1. Draw with a suitable 
sampling instrument, which is sterile, at least 100 g of the material and mix thoroughly under aseptic 
conditions to form a sample of container for microbiological examination. Divide the sample (taking care not to 
bring in microbiological contamination in the material) into three equal parts. Each part so obtained shall 
constitute a sample representing the container and shall be transferred to sterile glass containers, sealed air-
tight and labelled with particulars given in A.1.5. They shall be marked, in addition with the words, „For 
Microbiological Examination'. The samples so obtained shall be divided into three sets in such a way that 
each set has a sample representing each selected container. One of these sets shall be marked for the 
purchaser, another for the vendor and the third for the referee. 
A.3.5 Referee samples 
Referee samples shall consist of a set of individual samples (A.3.2), a composite sample (A.3.3) and a set of 
samples for microbiological examination (A.3.4) marked for this purpose and shall bear the seals of the 
purchaser and the vendor. These shall be kept at a place as agreed to between the two parties. 
A.4 Number of tests 
A.4.1 Test for the determination of moisture, flavour and fat shall be conducted on each of the samples 
constituting a set of individual samples. DRAFT UGANDA STANDARDFDEAS 72:2013 
14 © EAC  2013  – All rights reserved  
 A.4.2 Tests for the determination of acid-insoluble ash, Vitamin A, added Vitamin D and iron total 
carbohydrate, and total milk protein shall be conducted on the composite sample. 
A.4.3 Test for bacterial count and coliform count shall be conducted on each of the samples constituting a 
set of test samples labelled with the words „For Microbiological Examination'.  
A.5 Criteria for conformity 
The lot shall be declared as conforming to all the requirements of this standard when the following are 
satisfied: 
a) the test results, on each of the individual samples for determination of moisture, total milk protein, total 
ash, fat and total carbohydrate shall satisfy the corresponding requirements; 
b) the test results on the composite sample for general characteristics flavour acid-insoluble ash, Vitamin 
A, added Vitamin D and iron shall satisfy the corresponding requirements; 
c) the test results shall also satisfy other requirements in the relevant East African Standard; and 
the test results for bacterial count and coliform count shall satisfy the corresponding requirements. 
 DRAFT UGANDA STANDARDFDEAS 72: 2013    
 
© EAC 2013 – All rights reserved