DRAFT FOR PUBLIC REVIEW DRAFT UGANDA STANDARD  
  DUS 1682  
First  Edition 
2017 -mm-dd 
 
 
 Reference number  
DUS 1682 : 2017 
© UNBS 2017   
  
Edible eggs in shell — Specification 
 DRAFT FOR PUBLIC REVIEWDUS 1682: 2017 
ii © UNBS 2017  – 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 2017  
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: +256 414 333 250 /1/2/3 
Fax: +256 414 286 123 
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  DRAFT FOR PUBLIC REVIEWDUS 1682: 2017  
© UNBS 2017  – All rights reserved  iii 
 Contents Page 
Foreword ............................................................................................................................................................ iv 
Introducti on ......................................................................................................................................................... v  
1 Scope  ................................ ................................ ................................................................ ...................... 1 
2 Normative references  ................................................................ ................................ ............................ 1 
3 Terms and definitions  ................................................................ ................................ ........................... 1 
4 Requirements  ................................ ................................ ................................................................ ......... 2 
4.1 Specific requirements  ................................................................ ................................ ........................... 3 
4.1.1  Defects  ................................ ................................ ................................................................ .................... 3 
4.1.2  Unsafe eggs  ................................ ................................ ................................................................ ........... 3 
5 Contaminates  ................................ ................................ ................................................................ ......... 3 
5.1 Veterinary Drug Residues  ................................ ................................................................ .................... 3 
6 Hygiene  ................................ ................................ ................................................................ ................... 4 
6.1 Microbiology  ................................ ................................ ................................................................ .......... 4 
7 Preservation methods  ................................................................ ................................ ........................... 4 
8 Grading  ................................ ................................ ................................................................ ................... 5 
8.1 Quality tolerance  ................................................................ ................................ ................................... 5 
8.2 Forms of presentation ................................................................ ................................ ........................... 6 
8.3 Tolerance of size and weight  ................................ ................................................................ ............... 6 
8.4 Additional grading  ................................................................ ................................ .................................  6 
8.5 Ident ification based on color  ................................ ................................................................ ............... 7 
9 Packaging  ................................ ................................ ................................................................ ............... 7 
10 Labelling  ................................ ................................ ................................................................ ................. 8 
11 Nutri tion and health claims  ................................ ................................................................ .................. 8 
12 Storage  ................................ ................................ ................................................................ ................... 8 
13 Transportation  ................................ ................................ ................................ ....................................... 9 
Annex A (Informative)  Images of poultry edible eggs in shell .................................................................... 10 
A.1 Poultry edible eggs in shell  ................................ ................................................................ ................ 10 
Bibliography ...................................................................................................................................................... 11 
 
 DRAFT FOR PUBLIC REVIEWDUS 1682: 2017 
iv © UNBS 2017  – All rights reserved  
 Foreword 
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade, Industry and 
Cooperatives established under Cap 327, of the Laws of Uganda, as amended.  UNBS is mandated to co-
ordinate the elaboration of standards and is  
a member of International Organisation for Standardisation (ISO) and  
a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and  
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 deliberate 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 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. 
The Technical Committee responsible for this document is UNBS/TC 2, [Food and Agriculture], Subcommittee 
SC 12, [Meat, poultry and processed products]. 
This is the first editio n (CDUS 1682:2017), which has been technically developed. DRAFT FOR PUBLIC REVIEWDUS 1682: 2017  
© UNBS 2017  – All rights reserved  v 
 Introduction 
Bird eggs are a common food and one of the most versatile ingredients used in cooking. They are important in 
many branches of the modern food industry.  
The most commonly used bird eggs are those from the chicken, duck and goose eggs. The smaller eggs such 
as quail eggs, are occasionally used as a gourmet ingredient in industries. The largest bird eggs from 
ostriches tend to be used only as special luxury food. In some African countries, guinea fowl eggs are 
commonly seen in market places. Pheasant eggs and emu eggs are edible but less widely available. 
Sometimes they are obtainable from farmers, poulterers, or luxury grocery stores. In many countries, wild 
birds’ eggs are protected by la ws which prohibit collecting or selling them, or permit collection only during 
specific periods of the year. 
Eggs are a very good source high quality protein. More than half the protein of an egg is found in the albumen 
along with vitamin B2 and lower amounts of fat and cholesterol than the yolk. The whites are rich sources of 
selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper. Egg yolks contain more calories and 
fat. They are the source of cholesterol, fat soluble vitamins A, D, E and K and lecithin. 
For the purpose of this standard, the edible eggs in shell only include those from Chicken, Duck, Turkey, 
Goose, Quail, Pheasant, Emu, Ostrich and Guinea fowl. 
 DRAFT FOR PUBLIC REVIEWDRAFT FOR PUBLIC REVIEWDRAFT UGANDA STANDARD  DUS 1682 : 2017  
 
© UNBS  2017  – All rights reserved  1 
 Edible eggs in shell — Specification  
1 Scope  
This Committee Draft Uganda Standard specifies requirements and methods of test for edible eggs- in-shell fit 
for human consumption and for use in the food and/or non-food industries Eggs may be from any poultry 
domesticated. 
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 references, only the edition cited applies. For undated 
references, the latest edition of the referenced document (including any amendments) applies. 
US CAC/MRL- 2, Maximum Residue Limits (MRLs) and Risk management Recommendations (RMRs) for 
Residues of Veterinary Drugs in food  
US CAC/RCP 15, Code of hygienic practice for eggs and egg products  
US EAS 38, Labelling of pre-packaged foods — General requirements  
US EAS 456, Organic products standard  
US EAS 803, Nutrition labelling — Requirements  
US EAS 805, Use of nutrition and health claims — Requirements  
US ISO 6579 , Microbiology of food and animal feeds — Horizontal method for detection, enumeration and 
serotyping of Salmonella, Enumeration by a miniaturized most probable number technique  
US ISO 6888-1 , Microbiology of food and animal feeds — Horizontal method for enumeration of Coagulase- 
positive staphylococci. (Staphylococcus aureus and other species), Detection and MPN technique for low 
numbers  
US ISO 7251, Microbiology of food and animal feeds — Horizontal method for detection, enumeration of 
presumptive Escherichia coli – Most probable number technique  
3 Terms and definitions  
For the purposes of this document, the following terms and definitions apply.  
3.1 
edible eggs 
eggs fit and safe for human consumption 
3.2 
egg yolk 
portion of an egg with the primary function to supply food for the development of the bird embryo DRAFT FOR PUBLIC REVIEWDUS 1682: 2017 
2 © UNBS 2017  – All rights reserved  
 3.3 
egg shell 
is the outer covering of an egg, which may be soft or hard, spotted or not spotted depending on the bird in 
particular 
3.4 
egg albumen 
is the clear liquid, also called the egg white contained within an egg, it can be white and solid for boiled eggs 
3.5 
contamination 
intrusion process of undesirable compounds in the food that may be harmful for human consumption or 
compromise with safety, may be physical (Dust, droppings and metal powders), Chemical (antibiotics) or 
biological (microorganisms) 
3.6 
flock 
number of birds of one kind feeding, resting, or traveling together 
3.7 
defects 
is a physical, aesthetic, or functional attribute of a product or service that exhibits  the product or service failed 
to meet any of the desired requirement 
3.8 
incubator eggs 
eggs that have been previously put under the incubator and provided environmental controlled conditions, 
such as temperature and humidity for hatching but fail to hatch  
3.9 
poulterer 
any person dealing in poultry as a business  
3.10 
veterinary drug residues 
include the parent compounds and/or their metabolites in any edible portion of the animal product, and include 
residues of associated impurities of the veterinary drug concerned 
4 Requirements 
a) Eggs shall come from flocks (both breeding and laying) in good health so that flock health does not 
adversely affect the safety and suitability of the eggs. 
b) Egg laying areas and establishments shall, to the extent practicable, be designed, constructed, 
maintained and used in a manner that minimizes exposure of domesticated birds or their eggs to hazards 
and pests. 
c) Appropriate measures shall be implemented during disposal of unsafe and unsuitable eggs to protect 
other eggs from contamination. 
d) Eggs shall be collected using collection equipment made of materials that are non-toxic and be designed, 
constructed, installed, maintained and used in a manner to facilitate good hygiene practices. 
e) Eggs shall be of the normal original taste from the bird in particular, if the egg is fortified during poultry 
feeding practices, this should be properly stated on the pack. 
f) Eggs which have been kept at a temperature below + 5°C during transport of not more than 24 hours or 
on retail premises shall not be considered as refrigerated  DRAFT FOR PUBLIC REVIEWDUS 1682: 2017  
© UNBS  2017  – All rights reserved  3 
 g) Eggs shall be practically normal with oval shape, free from foreign matter and colur, clean and free from 
visible cracks 
4.1 Specific requirements 
4.1.1  Defects 
The edible eggs in shell shall be free from the defects that compromise their quality, as listed in Table 1 below 
Table 1 — Defects of Edible eggs in shell 
Egg shell  Egg albumen  
 Thin, sandy, rough, ridged or too soft  
 Abnormal colour, faded colour  
 Mottled shell  
 Tainting of shell   Weak, thin, watery egg white  
 Flecks in the albumen  
 Blood and meat spots  
 Off flavour and odours  
 Green rot and clou dy white  
 
Egg yolk  Egg membrane  
 Orange - pink colour  
 Colourless yolks  
 Double yolk  
 Misplaced yolks  
 Blood and meat spots  
 Thick, pastry and rubbery yolks  
 Off flavours and odours   Too thick membrane  
 No membrane  
 
 
4.1.2  Unsafe eggs 
Unsafe eggs shall not be consumed or used in industries for processing egg products. Examples of unsafe 
eggs include; 
a) Incubator eggs  
b) Broken/leaker eggs  
c) Eggs with bacterial or fungal rots  
d) Eggs contaminated with faecal matter  
e) Eggs stored for hatching for sufficient time to adversely affect the safety and suitability 
5 Contaminates 
5.1 Veterinary Drug Residues 
Edible eggs in shell shall have a maximum residual limit for veterinary drugs in accordance with US 
CAC/MRL-2 DRAFT FOR PUBLIC REVIEWDUS 1682: 2017 
4 © UNBS 2017  – All rights reserved  
 6 Hygiene 
The edible shelled eggs shall be handled, stored and transported following hygienic practices in accordance 
with US CAC/RCP 15, the personal handling eggs shall also be clean and health. 
6.1 Microbiology 
Edible eggs in shell shall be free from microorganisms as stated in Table 2 below; 
Table 2 — Microbiological limits for edible eggs in shell 
Microorganism  Limit  Test method  
Salmonella spp  Absent  US ISO 6579  
Escherichia coli   Absent  US ISO 7251  
Staphylococcus areaus  10 3 cfu/ml  max.  US ISO 6888 -1 
 
7 Preservation methods 
The shell of an egg normally carries a wide range of microorganisms on its surface which are mostly 
responsible for spoilage of eggs. 
The methods below may be used in the prolonging of the shelf life of edible eggs in shell; 
a) Cold storage  
i. A temperature of 0 ºC and relative humidity of 85 % – 90 % is recommended for cold storage of eggs to 
preserve them for 5 to 8 months.  
ii. For short period of preservation of 2 to 3 months, eggs can be stored at 10 C – 12 ºC or 50 ºF – 55 ºF 
with a relative humidity of 60 % – 70 %. 
iii. Intact eggs may be held at the lowest possible temperature that will avoid freezing and bursting of the 
shells. 
iv. For intact eggs, the relative humidity must not go beyond 90 % since do not freeze at temperature 
between -1.5 ºC and -2 ºC 
b) Over-wrapping 
i. For over wrapping of eggs polyethylene, cellophane, polyvinylidene and other transparent, thin but 
sufficiently strong, films or food grade waxes may be used. 
ii. These films should be impervious to gases and moisture. 
iii. Over wrapping of eggs in different atmosphere like carbon dioxide or vacuum can be used 
c) Thermostabilization 
i. This method is good for fertile eggs since it kills the embryos and therefore is also known as 
'defertilization' method. 
ii. Edible eggs in shell may be immersed in hot water at 54.4 ºC for 30 minutes which tend to coagulate the 
albumin and then the egg is cooled under tap water. DRAFT FOR PUBLIC REVIEWDUS 1682: 2017  
© UNBS  2017  – All rights reserved  5 
 iii. Treated eggs may remain edible for 3 to 4 weeks even during dry season. 
iv. Though this method has many advantages such as stabilizing of the albumin and sterilization of the egg 
shell, the egg loses the property of foaming to a remarkable extent. 
d) Dry packing 
Eggs may be kept in an earthen pot with clean dry packing material and the pot is buried in wet sand 
e) Treatment by immersing in liqu id 
Edible eggs in shell may be immersed in liquids such as lime and sodium chloride to prevent microorganisms 
also inhibit bacterial decomposition by chemicals action or by physical means such as occlusion of air 
passages/pore. This prevents the escape of moisture from the egg. 
8 Grading 
The edible eggs in shell shall be graded basing on the quality, form of presentation, sizes, weight, mode of 
poultry storage system and colour as in sections below; 
8.1 Quality tolerance 
Edible eggs in shell shall be graded according to quality aspects as stated in Table 3 below 
Table 3— Quality aspects of different classes of edible shelled eggs 
Grade A  Grade B  
 Shell and cuticle: normal, clean, undamaged  
 Air space: height not exceeding 6 mm, stationary; 
however, for eggs t o be marketed as "extra", it shall not 
exceed 4 mm  
 White: clear, limpid, of gelatinous consistency, free of 
extraneous matters of any kind  
 Yolk: visible on candling as a shadow only, without 
clearly discernible outline, not moving appreciably away 
from the  centre of the egg on rotation, free of 
extraneous matter of any kind   Shell: normal and undamaged;  
 Air space: height not exceeding 9 mm;  
 White: clear, limpid, free of extraneous 
matter of any kind;  
 Yolk: visible on candling as a shadow only; 
this character istic is not required of eggs 
preserved in lime and free of extraneous 
matter of any kind;  
 Germ cell: imperceptible development;  
 Odour: free of extraneous odour  
Grade C   
 Eggs have whites that may be thinner and yolks that 
may be wider and flatter than eg gs of higher grades.  
 The shells must be unbroken but may show slight 
stains.  
 This quality is seldom found in retail stores because 
they are usually used to make liquid, frozen, and dried 
egg products, as well as other egg -containing products   
 
Note 1:  The edible eggs in shell shall be graded basing on classes, where the letter A, B and C indicate; 
Class A or 'fresh eggs' 
Class B or 'second quality' or 'preserved eggs'; DRAFT FOR PUBLIC REVIEWDUS 1682: 2017 
6 © UNBS 2017  – All rights reserved  
 Class C or 'down-graded eggs' intended for approved food industry undertakings 
Note 2 : Grade "A" eggs shall not be treated or preserved or refrigerated in premises or plants where the temperature is 
artificially maintained at less than +5°C. 
8.2 Forms of presentation 
The edible eggs in shell may be graded depending on the form of presentation as follows; 
 Chilled egg 
 Boiled egg 
 Frozen egg 
 Waxed egg 
 Fresh raw egg 
8.3 Tolerance of size and weight 
The edible eggs in shell shall be graded depending on size as stated in Table 4 below; 
Table 4 — Recommended egg size and corresponding weight 
Size Minimum net weight per egg  (grams)  
Jumbo  More than 66  
Extra large  59 – 66 
Large  51 – 59 
Medium  43 – 51 
Small  33 – 43 
 
Note 1 : this size grading shall apply to chicken, turkey, guinea fowl and duck only. 
Note 2 : The following egg weight shall apply to the edible shelled eggs of other birds, as below stated; 
a) Quail Eggs at only 9 grams each, quail eggs are significantly smaller than the average  
b) Goose eggs are roughly equivalent to two jumbo chicken eggs and have a white shell 
c) Pheasant eggs classified as light (20.0 g – 26.0 g), medium (27.0 g – 32.0g) and heavy (33.0 g – 40.0 
g) 
d) Ostrich eggs have a weight range between 1,100 g and 1,900 g 
e) Emu eggs are approximately 680g 
8.4 Additional grading 
Edible eggs in shell shall also be graded basing on the method in which the birds are raised as below; 
a) Standard White Eggs DRAFT FOR PUBLIC REVIEWDUS 1682: 2017  
© UNBS  2017  – All rights reserved  7 
 These eggs come from white poultry that are typically raised in conventional housing systems. Conventional 
housing has been the standard for decades. 
b) Standard Brown Eggs 
These eggs come from brown poultry that are typically raised in conventional housing systems. Conventional 
housing has been the standard for decades. 
c) Furnished / Enriched / Nest-Laid Eggs 
These eggs come from poultry that are raised in furnished housing systems. Furnished housing provides more 
space (both floor space and height) for the birds to move around, while also providing a variety of 
enrichments, which allow the birds to express more natural behaviours.  Enrichments include nesting 
boxes, perches, scratch pads and dust baths. 
d) Free-Run Eggs 
These eggs come from poultry that are raised in free-run (barn or aviary) housing systems. Free-run systems 
allow the birds to roam freely within an enclosed barn, while also providing a variety of enrichments such 
as nesting boxes and perches. 
e) Free-Range Eggs 
These eggs come from poultry that are raised in free-run (barn or aviary) housing systems, which also provide 
access to outdoor runs (when weather permits). 
f) Organic Eggs 
These eggs come from poultry that are raised in free-range housing systems.  The birds are only provided 
feed that has been certified organic, which means that it only contains ingredients that were grown 
without pesticides, herbicides or commercial fertilizer.  Look for a certified organic symbol on the egg 
carton. This should be in consistence with be a.US EAS 456. 
g) Omega-3 Eggs 
These eggs come from birds that were provided feed containing extra flax (up to 10 % -20 %). As a result, the 
eggs laid by these birds contain more Omega-3 fatty acids. 
h) Vitamin-Enhanced Eggs 
These eggs come from poultry that were provided feed that was nutritionally enhanced to include higher levels 
of certain vitamins (Vitamin D, vitamin A or Vitamin E). As a result, the eggs laid by these birds contain 
corresponding higher amounts of the particular vitamin(s). 
i) Vegetarian Eggs 
These eggs come from poultry that were provided feed containing only plant-based ingredients 
8.5 Identification based on color 
Edible eggs in shell shall be in its original natural colour depending on the bird in context as shown in Annex A 
9 Packaging 
Edible eggs in shell shall be packaged in food grade containers/material to ensure the safety and quality 
requirements specified in this standard are maintained throughout the shelf life of the product. DRAFT FOR PUBLIC REVIEWDUS 1682: 2017 
8 © UNBS 2017  – All rights reserved  
 10 Labelling 
In addition to the requirements of US EAS 38, the following labelling requirements shall apply and shall be 
legibly and indelibly marked. 
a) Name and physical address,  
b) Name of Food used shall be ‘‘Edible eggs in shell’  
c) Lot Identification: A form of identification is required which enables you to trace and recall the entire lot 
from sale where there is found to be a risk to human or animal health. A farm base, shed base, date 
based system (or combination of these) can help satisfy the requirements for a lot mark 
d) The food identification requirements must always be followed. If the food is being transferred within a 
company or group of companies, the outer packaging may contain the food identification requirements. If 
the required information is not on the outer package, then this information can be conveyed by separately 
delivered documentation. 
e) Best before date 
f) The packaging of eggs should contain a statement regarding the country of origin 
g) Number of contents, net weight or volume, weight grade, weight in metric units  
h) Egg packaging must include a Nutrition Information Panel (NIP) based on the edible portion of two 
average size eggs in that carton or tray. On average, 87% of an egg weight is edible 
i) Quality grading must be clearly stated on the pack in terms of weight and quality of class 
j) Date or week number of packing 
k) Particulars of storage conditions such as under refrigeration  
l) Edible eggs in shell must be well labelled if from organic farming.as in accordance with US EAS 456. 
11 Nutrition and health claims 
Edible eggs in shell may have health claims associated with nutrition and health. Such claims when declared 
shall be consistent with US EAS 805 and shall follow nutritional labelling concepts as in accordance with US 
EAS 803. 
12 Storage 
Edible eggs in shell shall be stored at room temperature and cold storage depending on if they are fresh or 
preserved  
For the successful storage of fresh eggs, the following conditions shall be met; 
a. The eggs placed in storage must be clean; they must not be washed or wet 
b. The storage room must be free from tainting products and materials should be cleaned regularly with 
odourless detergent or sanitizers. 
c. The storage room must be kept at a constant temperature and humidity must be checked. 
d. There must be air circulation in the storage room. DRAFT FOR PUBLIC REVIEWDUS 1682: 2017  
© UNBS  2017  – All rights reserved  9 
 e. Eggs shall be stored so that they are allowed to breathe., airspace should be faced upwards 
f. As far as possible, interior quality shall be monitored; there should be a good proportion of thick white, 
the yolk should stand up well, and the flavour of white and yolk should be good. 
g. Edible eggs in shell shall follow a gradual adjustment to temperatures if there is a change in means of 
storage or transportation. 
Note 1 : In the tropics, eggs can deteriorate very quickly unless they are stored at low temperatures. The ideal temperature 
for storage in such climates is 13 °C or lower (usually between 10 °C and 13 °C). Here refrigeration is a necessity for 
successful commercial storage; however, it may be unavailable or the costs too high.  
Note 2 : during storage and transport preserved eggs that have also been chilled must be maintained at a temperature 
between 8 ºC and 0 ºC, in order to maintain their initial quality, and, in any case the eggs must not be re-chilled. 
13 Transportation 
The following requirements shall be observed during the transportation of the edible eggs in shell; 
a) Packs, including inner packing material must be shock resistant, dry, clean and in good repair and made 
of materials which protect the eggs from extraneous odour and the risk of quality deterioration and 
mechanical damage. 
b) Large packs, used for transporting and dispatching eggs, including inner packing material, shall not be re-
used unless they are as new and meet the technical hygiene requirements  
c) Re-used large packs, must not bear any previous marking likely to lead to confusion. 
d) Small packages containing not more than 30 eggs shall not be re-used for transporting eggs 
e) Eggs in transport must be kept clean, dry and free of extraneous odour and effectively protected from 
shocks, weather and the effect of light. 
f) Care should be taken at all stages of handling and transport. Workers handling eggs should be instructed 
so that they appreciate the need for careful handling. The provision of convenient loading platforms at 
packing stations, loading depots and railing stations, and handling aids, such as hand trucks and lifts, are 
of great help. 
g) The eggs must be protected at all times against exposure to temperatures that cause deterioration in 
quality as well as contamination, especially tainting. DRAFT FOR PUBLIC REVIEWDUS 1682: 2017 
10 © UNBS 2017  – All rights reserved  
 Annex A 
(Informative)  
 
Images of poultry edible eggs in shell 
A.1 Poultry edible eggs in shell 
 
Figure 1 : Indicates edible eggs in shell from different poultry: turkey, quail, chicken, duck, pheasant, goose, ostrich, emu 
and guinea fowl from left to right respectively. 
 
DRAFT FOR PUBLIC REVIEWDUS 1682: 2017  
© UNBS  2017  – All rights reserved  11 
 Bibliography 
[1] Egg labelling Guide: 2013, Guide to Austrian laws, regulations and standards for egg producers 
[2] Egg marketing: 2003, Guide to production and sale of eggs, Food and Agriculture Organisation of the 
United Nations 
[3] Egg marketing standards regulations: 2003, Subsidiary legislation 427.48 
[4] Food labelling requirements for eggs and egg products: 2009, New Zealand Food Safety Authority 
[5] R. Scott Beyer, 2005: Factors affecting egg quality. Kansas State University 
[6] Standard specification: 2010, Chicken table eggs, Food recap 
[7] Types of eggs: 2017, Farmers of Alberta, Calgary 
. DRAFT FOR PUBLIC REVIEWDRAFT FOR PUBLIC REVIEWCDUS  1682: 2017  
© UNBS  2017  – All rights reserved  13 
 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 UNBS 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 relevant 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.  
 
 DRAFT FOR PUBLIC REVIEWCDUS 1682 : 2017    
 
ICS 67.120. 20 
Price based on nn pages 
© UNBS 2017 – All rights reserved