G/TBT/N/UGA/522  
 
1 October 2015  
(15-5057)  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 telephon e 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 applic able, otherwise national tariff heading. 
ICS numbers may be provided in addition, where applicable): Cereals, pulses and 
derived products (ICS: 67.060) 
5. Title, number of pages and langua ge(s) of the notified document: DUS 1599:2015, 
Pastry – Specification (12 pages, in English) 
6. Description of content: This draft Uganda Standard specifies requirements and methods 
of sampling and test for pastries. Pies, turnovers, strudel and cream puffs, are just a few 
of the pastries loved the world over. The same basic ingredients, flour, fat and water, are used to make all of them. When combined in different proportions and by varying mixing 
methods, these basic ingredients make flexible doughs that can be shaped into practical or 
decorative shapes to hold a vari ety of sweet or savoury fillings.  
7. Objective and rationale, including the nature of urgent problems where 
applicable: Quality requirements; Protection of human health or safety; Prevention of 
deceptive practices and consumer protection  
8. Relevant documents: 
1. GSO05/FDS:2012, Croissant – Specification 
2. US 28, Hygiene in the Food and Drink Manufacturing Industry – Code of Practice 
3. US 45, General Standard for Food Additives 
4. US EAS 1, Wheat flour – Specification 
5. US EAS 12, Drinking (Potable) Water – Specification 
6. US EAS 14, Specification for Margarine 
7. US EAS 22, Butter – Specification 
8. US EAS 35, Fortified Food Grade Salt – Specification 
9. US EAS 38, Labelling of Pre-Packaged Foods – Requirements 
10. US EAS 803, Nutrition Labelling – Requirements 
11. US EAS 804, Claims – General Requirements 
12. US EAS 805, Use of Nutrition and Health Claims – Requirements 
13. US ISO 5498, Agriculture Food Products – Determination of Crude Fibre Content – 
General Method 
14. US 738, General Standard for Contaminants and Toxins in Food and Feed 
 G/TBT/N/UGA/522 
 
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  15. US ISO 712, Cereals and Cereal Products – Determination of Moisture Content – 
Reference Method 
16. US ISO 2171, Cereals, Pulses and By-Products – Determination of Ash Yield by 
Incineration 
17. US ISO 4833-1, Microbiology of the Food Chain – Horizontal Method for the 
Enumeration of Microorganisms – Part 1: Colony Count at 300C by the Pour Plate 
Technique 
18. US ISO 6579, Microbiology of Food and Animal Feeding Stuffs – Horizontal Method 
for the Detection of Salmonella spp. 
19. 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 
20. US ISO 7251, Microbiology of Food and Animal Feeding Stuffs – Horizontal Method 
for the Detection and Enumeration of Presumptive Escherichia Coli – Most Probable 
Number Technique 
21. US ISO 11085, Cereals, Cereal-Based Products and Animal Feeding Stuffs – 
Determination of Crude Fat and Total Fat Content by Randall Extraction Method 
22. US ISO 20483, Cereals and Pulses – Determination of the Nitrogen Content and 
Calculation of the Crude Protein Content – Kjeldahl Method 
9. Proposed date of adoption: December 2015. 
Proposed date of entry into force: Upon declaration as mandat ory by the Minister for 
Trade, Industry and Cooperatives 
10. Final date for comments: 60 days from notification 
11. Texts available from: Nati onal enquiry point [X] or address, telephone and fax 
numbers and email and website addresses, if available, of other body:  
https://member s.wto.org/crnattachments/2 015/TBT/UGA/15_3843_00_e.pdf