PUBLIC REVIEW DRAFT DRAFT UGANDA STANDARD  
  DUS DEAS 66-2 
First  Edition  
2016-mm-dd 
 
 Reference number  
DUS DEAS 66-2: 2016 
© UNBS 201 6 
  
Tomato products — Specification — Part 2: Tomato sauce and 
Ketchup  
 PUBLIC REVIEW DRAFTDUS DEAS 66-2:2016 
ii                © UNBS  2016  - 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 2016 
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: 256 417 333 2 50/1/2/3 
Fax: 256 414 286 123 
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  
 PUBLIC REVIEW DRAFTDUS DEAS 66-2:2016 
© UNBS  2016 - All rights reserved                iii National 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) 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 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 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 Draft Uganda Standard, DUS DEAS 66-2: 2016, Tomato products — Specification — Part 2 : Tomato 
sauce and ketchup,  is identical with  and has been reproduced from a Draft East African Standard, DEAS 66-2 : 
2016 , Tomato products — Specification — Part 2 : Tomato sauce and ketchup,  and is being proposed for 
adoption as a Uganda Standard. 
This standard was developed by the Food and agriculture  Standards Technical Committee (UNBS/TC 2). 
Wherever the words, “ East African Standard" appear, they should be replaced by "Uganda Standard." 
 
   EAS 66 -2:2016 
ICS 67.080. 20 
 
© EAC 2016  Second Edition 2016   
 
 
 
 
 
 
 
 
EAST AFRICAN STANDARD  
 
Tomato products — Specification  — Part 2: Tomato sauce and Ketchup   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
EAST AFRICAN COMMUNITY  
HS 2103.20.2000  EAS 66 -2:2016  
© EAS 2016 — 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 ot her 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  2010— All rights reserved  
East African Community  
P.O.Box 1096  
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 licen sing agreement.  
Violators may be persecuted  EAS 66 -2:2016  
© EAC 2016 — All rights reserved  1  
 
Foreword  
 
Development of the East African Standards has been necessitated by the need for harmonizing 
requirements governing quality of products and services in East Africa. It is envisaged that through 
harmon ized standardization, trade barriers which are encountered when goods and services are 
exchanged within the Community will be removed.  
 
In order to meet the above objectives, the EAC Partner States have enacted an East African 
Standardization, Quality Ass urance, Metrology and Test Act, 2006 (EAC SQMT Act, 2006) to make 
provisions for ensuring standardization, quality assurance, metrology and testing of products 
produced or originating in a third country and traded in the Community in order to facilitate in dustrial 
development and trade as well as helping to protect the health and safety of society and the 
environment in the Co mmunity.  
 
East African Standards are formulated in accordance with the procedures established by the East 
African Standards Committee . The East African Standards Committee is established under the 
provisions of Article 4 of the EAC SQMT Act, 2006. The Committee is composed of representatives of 
the National Standards Bodies in Partner States, together with the representatives from the p rivate 
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 ac cordance with the procedures of the 
Community.  
 
Article 15(1) of the EAC SQMT Act, 2006 provides that “Within six months of the declaration of an 
East African Standard, the Partner States shall adopt, without deviation from the approved text of the 
standa rd, the East African Standard as a national standard and withdraw any existing national 
standard with similar scope and pu rpose”.  
 
East African Standards are subject to review, to keep pace with technological advances. Users of the 
East African Standards a re therefore expected to ensure that they always have the latest versions of 
the standards they are implementing.  
 
© East African Community 2010 — All rights reserved* 
East African Community  
P O Box 1096  
Arusha  
Tanzania  
Tel: 255 27 2504253/8  
Fax: 255 -27-2504481/2504255  
E-Mail: eac@eachq.org  
Web: www.each.org  
                                                 
* 2010 EAC — All rights of exploitation in any form and by any means reserved worldwide for EAC Partner States’ NSBs. 
  
© EAS 2016 — All rights reserved   
 
Table of contents  
 
1 Scope  ................................ ................................ ................................ ................................ .............  3 
2 Normative references  ................................ ................................ ................................ .....................  3 
3 Description and definitions  ................................ .............................  Error! Bookmark not defined.  
3.1 Product description  ................................ ................................ ................................ ................  3 
3.2 Definitions  ................................ ................................ ................................ ..............................  3 
4 Essential compositional and quality requirements  ................................ ................................ .........  4 
4.1 Essential characteristics  ................................ ................................ ................................ ........  4 
4.2 Definition of defects  ................................ ...............................  Error! Bookmark not defined.  
4.3 Compositional requirements  ................................ ..................  Error! Bookmark not defined.  
4.4 Lot acceptance  ................................ ................................ ...... Error! Bookmark not defined.  
4.5 Quality of consistency  ................................ ............................  Error! Bookmark not defined.  
5 Food additives  ................................ ................................ ................  Error! Bookmark not defined.  
5.1 Acidity regulators  ................................ ................................ ... Error! Bookmark not defined.  
6 Contaminants  ................................ ................................ ................................ ................................ . 5 
6.1 Pesticide residues  ................................ ................................ ................................ ..................  5 
6.2 Heavy metal limits  ................................ ................................ ................................ ..................  5 
7 Hygiene  ................................ ................................ ................................ ................................ ..........  5 
8 Weights and measures  ................................ ................................ ... Error! Bookmark not defined.  
8.1 Fill of container  ................................ ................................ ...... Error! Bookmark not defined.  
9 Packaging and labelling  ................................ ................................ ................................ .................  6 
9.1 Packaging  ................................ ................................ ..............  Error! Bookmark not defined.  
9.2 General  ................................ ................................ ................................ ................................ .. 6 
9.3 Name of the product  ................................ ..............................  Error! Bookmark not defined.  
9.4 Labelling of non -retail containers  ................................ ................................ ...........................  6 
9.6 Other labelli ng details  ................................ ............................  Error! Bookmark not defined.  
10 Methods of analysis and sampling  ................................ ................................ ................................ . 6 
Annex A (normative)  Determination of water capacity of containers  ................................ ...................  14 
Annex B (normative)  Sampling and compliance  ................................ ................................ ..................  15 EAS 66 -2:2016  
© EAC 2016 — All rights reserved  3  
Tomato products — Specification — Part 2: Tomato sauce and Ketchup   
 
 
1 Scope  
 
This Part 2 of EAS 66 prescribes the requirements for tomato sauce   and ketchup (also known as 
catsup and catchup) as defined in  Clause 3.  
 
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 (incl uding any amendments) applies.  
 
AOAC 97 1.27, Sodium chloride in canned vegetables. Method I  
ISO 2173,  Fruit and vegetable products — Determination of  soluble solids – Refractometric methods  
AOAC 920.151  Solids (total) in fruits and fruit products  
 
ISO 1842 , Fruit and vegetable products -- Determination of pH  
 
CODEX STAN 192 , General standard for food additives  
 
CAC/RCP 53, Code of Hygienic Practice for Fresh Fruits and Vegetables  
 
EAS 38, Labelling of prepackaged foods — Specification  
 
ISO 6633 , Fruits, vegetables and derived products -- Determination of lead content -- Flameless 
atomic absorption spectrometric method  
ISO 17240:2004 Fruit and vegetabl e products -- Determination of tin content -- Method using flame 
atomic absorption spectrometry  
 
ISO 7952:1994 Fruits, vegetables and derived products -- Determination of copper content -- Method 
using flame atomic absorption spectrometry  
 
ISO 6636 -2:1981 Fruits, vegetables and derived products -- Determination of zinc content -- Part 2: 
Atomic absorption spectrometric method  
 
ISO 17239:2004 Fruits, vegetables and derived products -- Determination of arsenic content -- 
Method using hydride generation atomic  absorption spectrometry  
ISO 4833 (all parts), Microbiology of the food chain - Horizontal methods for the enumeration of 
microorganisms  
ISO 21527 -1, Microbiology of food and animal feedingstuffs – Horizontal methods for the 
enumeration of yeasts and mould s 
ISO 7251,  Microbiology of food and animal feedingstuffs – Horizontal methods for the detection 
and enumeration of presumptive Escherichia coli – Most Probable Number technique  
ISO 6579, Microbiology of food and animal feedingstuffs – Horizontal methods f or the detection 
of Salmonella spp.  
AOAC 965.41, Mold in tomato products. Howard mold count  
 
 
3 Terms and definitions  
 
For the purpose of this standard the following definitions shall apply:  
 
3.1 
tomato sauce  and ketchup  EAST AFRICAN STANDARD   
© EAS 2016 — All rights reserved  products derived from sound, ripe, red or reddish tomatoes and are highly seasoned with 
characterising ingredients such as pepper, onions, vinegar and sugar in quantities that materially alter 
the flavour, aroma and taste of the tomato compon ent 
 
3.2 
sound  
Not overripe, not soft and free from diseases or insect damage, or bruising or physical injuries 
affecting keeping quality of the fruit.  
 
3.3 
Food grade packaging material  
Any material which when it comes in  contact with food or if the area near food is unlikely to 
contaminate food with harmful materials   
 
 
4 Requirements  
 
4.1 General  requirements  
 
4.1.1 Ingredients  
 
Substances that may be a dded to tomato sauce and ketchup include, vinegar, chillies, sucrose, invert 
sugar, dextrose, dried glucose syrup, glucose syrup , spices, flavouring, onions, or garlic which shall 
comply with the relevant applicable standards.  
 
 
4.1.2 Description  
Tomato sauce and   ketchup shall be a product derived from sound tomatoes, tomato paste or puree; 
practically free from insect or fragments, fungal or any other blemish affecting the quality and safety of 
the product.  Tomato sauce and  ketch up shall possess good body and consistency, and uniform 
colour; be practically free from defects . 
 
4.1.3 Defects  
 
The product s shall be practically free from the following defects:  
 
(a) tomato peel;  
 
(b) seeds or particles of seeds;  
 
(c) any extraneous p lant material; and  
 
(d) dark specks or scale -like particles.  
 
 
4.1.4  Additives  
Food additives shall be used as per CODEX STAN 192.  
 
 
4.1.5 Organoleptic properti es 
The finished product s shall have the characteristic taste and flavor of tomato  sauce  and ketchup  and 
shall be free from burnt or any other objectionable flavours. It shall be of good keeping quality and 
shall show no sign of fermentation.  
 
 
4.1.6  Fillers and stabilizers  
The product s may contain artificial fillers such as cereal products or other permitted stabilizers.  
 
 EAS 66 -2:2016  
© EAC 2016 — All rights reserved  5 4.2 Specific requirements  
Tomato sauce and ketchup shall comply with the compositional requirements indicated in Table 1.  
 
 
Table 1 ― Compositional requirements for tomato sauce/ketchup  
 
Characteristic  Requirement  Test method  
Total soluble solids content, % 
by mass,  Tomato sauce  18 - 25 AOAC 920. 151 
Tomato  ketchup , min.  26 
Sodium chloride, %  by mass , max.  6 AOAC 971.27  
pH Not higher than 
4.5 ISO 1842   
Specific gravity at 20 OC  
 1.050 -1.111  Annex A  
 
 
5 Contaminants  
 
5.1 Pesticide residues  
 
The product s shall conform to the pesticide residue limits prescribed by the Codex Alimentarius 
Commission of the res pective commodity.  
 
 
5.2 Heavy metal limits  
 
The products shall not exceed the limits for heavy metal indicated in Table 3. 
 
Table 3 — Requirements  for heavy metal in tomato sauce and ketchup  
 
SL NO  Heavy metal  Maximum 
limits  
(ppm)  Test method  
i) Arsenic (As)  0.5  ISO 17239   
ii) Lead (Pb)  1.0  ISO 6633  
iii) Copper (Cu)  5  ISO 7952 
iv) Zinc (Zn)  5  ISO 6636 -2  
v) Tin (Sn)  250  ISO 17240  
 
 
 
 
 
 
 
 
 
7 Hygiene  
 
7.1 The products shall shall be prepared under hygienic conditions in accordance with EAS 39 .  
 
7.2 Microbiological limits  
  
© EAS 2016 — All rights reserved  The products   shall be free from pathogenic organisms and shall comply with the microbiological  limits 
indicated in Table 2.  
 
Table 2 — Microbiological limits for tomato sauce and ketchup  
 
Type of micro -organism  Maximum limits  Test method  
Total viable counts, cfu/ g 10  ISO 4833 (all parts)  
Yeast/moulds cfu/ g shall be absent  ISO 21527 -1 
Escherichia coli MPN/ g shall be absent  ISO 7251  
Salmonella sp. per 25 g shall be absent  ISO 6579  
Mould filament, max.  40 %  positive fields  AOAC 965.41  
 
 
 
 
8 Minimum fill  
 
 
The products shall occupy a minimum fill of not less than 90 % of the water holding capacity of th e 
container  which shall be determined in accordance with Annex B. 
 
9 Packaging  
 
The products  shall be packed in suitable food grade containers having no action on the products.  
The c ontainers shall be free from other products that may lead to contamination and alter the 
quality, composition, flavour, odour and taste of the products.  Containers shall be air tight and 
shall be provided with tamper - proof seals and closures.  Containers  shall preclude 
contamination with or proliferation of microorganisms in the products during storage and 
transport.  
 
 
10 Labelling  
 
10.1 In addition to the requirements of EAS 38, the followi ng specific labelling requirements shall 
apply and shall be legibly and indelibly marked  :  
a) Name of prod uct including the type shall be “ Tomato  sauce” or “ Tomato ketchup (or catsup 
or catchup) ”. If an added ingredient, as defined in 4.1. 1, alters the flavour characteristic of the 
product, the name of the food shall be accompanied by the term “flavoured with X” or “X flavoured” as 
appropriate.  
b) Name, physical and postal address of manufacturer /importer   
c) Country of origin  
d) Date of manufacture and expiry date   
e) List of ingredients  
f) Net content  
g) Storage condition  
h) Batch number in code or in clear.  
 
 
10.2 Labelling of non -retail containers  
 
Information for non -retail containers shall be given either on the container or in accompanying 
documents, except that the name of the product, lot identification, and the name and address of the 
manufacturer, packer, distributor or importer, as well as storage instructions, s hall appear on the 
container. However, lot identification, and the name and address of the manufacturer, packer, 
distributor or importer may be replaced by an identification mark, provided that such a mark is clearly 
identifiable with the accompanying docu ments.  
 
10 Sampling  
 EAS 66 -2:2016  
© EAC 2016 — All rights reserved  7 Sampling shall be done in accordance with Annex C. 
 
 
  
© EAS 2016 — All rights reserved  Annex A  
(normative)  
 
Determination of specific gravity  
 
A.1  Principle  
The method involves us e of specific gravity bottle which enables a liquid's density to 
be measured accurately by reference to an appropriate working fluid which is water. 
The specific gravity bottle is weighed empty, full of water, and full of a liquid whose 
specific gravity is  desired. The ratio of the mass of a unit volume of a substance to 
the mass of a unit volume of water is then calculated as the specific gravity.  
 
A.2 Apparatus  
 
 Specific gravity bottle / pycnometer  
 
A.3  Procedure  
 
   Clean and thoroughly dry the specifi c gravity bottle and weigh it. Fill it up to the 
mark with freshly boiled and cooled water, which has been maintained at a 
temperature of 20°C ± 1°C and weigh. Remove the water, dry the bottle again and 
fill it with the material maintained at the same temp erature. Weight the bottle again.  
 
A.4 Calculation  
 
A.4.1 Specify the temperature of testing  
 
A.4.1.1 Calculate as follows:  
 
        C - A 
                  Specific gravity at 200C/200C = 
  
        B – A 
 
   Where C = mass in gram of the specific gravity  bottle with the material  
   A = mass in grams of the empty specific gravity bottle, and  
   B = mass in grams of the specific gravity bottle with water.  
 
 
A.4.1.2 To find out the degree Brix, the table given in Annex A shall be used.  
 EAS 66 -2:2016  
© EAC 2016 — All rights reserved  9 Degrees brix. Specif ic gravity and degrees baume of sugar solutions  
 
Degrees brix of  Per cent by  Specific gravity  
A 25°/20°  Specific gravity  
at 25°/4°  Degrees Baume  
(Modulus 145)  
0.0 
0.2 
0.4 
0.6 
0.8 
1.0 
1.2 
1.4 
1.6 
1.8 
2.0 
2.2 
2.4 
2.6 
2.8 
3.0 
3.2 
3.4 
3.6 
3.8 
4.0 
4.2 
4.4 
4.6 
4.8 
5.0 
5.2 
5.4 
5.6 
5.8 
6.0 
6.2 
6.4 
6.6 
6.8 
7.0 
7.2 
7.4 
7.6 
7.8 
8.0 
8.2 
8.4 
8.6 
8.8 
9.0 
9.2 
9.4 
9.6 
9.8 
10.0 
10.2 
10.4 
10.6 
10.8 1.000 000  
1.000 78  
1.001 55  
1.002 33  
1.003 11  
1.003 89  
1.004 67  
1.005 45  
1.006 23  
1.007 01  
1.007 79  
1.008 58  
1.009 36  
1.010 15  
1.010 93  
1.011 72  
1.012 51  
1.013 30  
1.014 09  
1.014 88  
1.015 57  
1.016 47  
1.017 26  
1.018 06  
1.018 86  
1.019 65  
1.101 45  
1.021 25  
1.022 06  
1.022 86  
1.023 66  
1.024 47  
1.025 27  
1.026 08  
1.026 89  
1.027 70  
1.028 51  
1.029 32  
1.030 13  
1.030 95  
1.031 76  
1.032 58  
1.033 40  
1.034 22  
1.035 04  
1.035 86  
1,036 68  
1.037 50  
1.038 33  
1.039 15  
1.039 98  
1.040 81  
1.041 64  
1.042 64  
1.043 00  0.998 234  
0.999 010  
0.999 786  
1.000 563  
1.001 342  
1.002 120  
1.002 897  
1.003 675  
1.004 453  
1.005 234  
1.006 015  
1.006 796  
1.007 580  
1.008 363  
1.009 148  
1.009 934  
1.010 721  
1.011 510  
1.012 298  
1.013 089  
1.013 881  
1.014 673  
1.015 467  
1.016 261  
1.017 058  
1.017 854  
1.018 652  
1.019 451  
1.020 251  
1.021 054  
1.021 855  
1.022 659  
1.023 463  
1.024 270  
1.025 077  
1.025 885  
1.026 694  
1.027 504  
1.028 316  
1.029 12 8 
1.029 942  
1.030 757  
1.031 573  
1.032 391  
1.033 209  
1.034 029  
1.034 850  
1.035 671  
1.036 494  
1.037 318  
1.038 143  
1.038 970  
1.039 797  
1.040 626  
1.041 456  0.00 
0.11 
0.22 
0.34 
0.45 
0.56 
0.67 
0.79 
0.90 
1.01 
1.12 
1.23 
1.34 
1.46 
1.57 
1.68 
1.79 
1.90 
2.02 
2.13 
2.24 
2.35 
2.46 
2.57 
2.68 
2.79 
2.91 
3.02 
3.13 
3.24 
3.35 
3.46 
3.57 
3.69 
3.80 
3.91 
4.02 
4.13 
4.24 
4.35 
4.46 
4.58 
4.69 
4.80 
4.91 
5.02 
5.13 
5.24 
5.35 
5.46 
5.57 
5.68 
5.80 
5.91 
6.02 
 
 
Annex A Continued   
© EAS 2016 — All rights reserved  11.0 
11.2 
11.4 
11.6 
11.8 
12.0 
12.2 
12.4 
12.6 
12.8 
 
13.0 
13.2 
13.4 
13.6 
13.8 
14.0 
14.2 
14.4 
14.6 
14.8 
16.0 
16.2 
16.4 
16.6 
16.8 
17.0 
17.2 
17.4 
17.6 
17.8 
 
18.0 
18.2 
18.4 
18.6 
18.8 
19.0 
19.2 
 
19.4 
19.6 
19.8 
20.0 
20.2 
20.4 
20.6 
20.8 
 
21.0 
21.2 
21.4 
21.6 
21.8 
 
22.0 
22.2 
22.4 
22.6 
22.8 
 1.044 13  
1.044 97  
1.045 80  
1.046.64  
1.047 47  
 
1.048 31  
1.049 15  
1.049 99  
1.050 84  
1.051 68  
 
1.052 52  
1.053 37  
1.054 22  
1.055 06  
1.055 91  
1.056 77  
1.057 62  
1.058 47  
1.059 33  
1.050 18  
1.065 34  
1.066 21  
1.067 07  
1.067 94  
1.068 81  
1.069 68  
1.070 55  
1.071 42  
1.072 29  
1.073 17  
 
1.074 04  
1.074 92  
1.075 80 
1.076 68  
1.077 56  
 
1.078 44  
1.079 32  
1.080 21  
1.081 10  
1.081 98  
1.082 87  
1.083 76  
 
1.084 65  
1.085 54  
1.086 44  
1.087 23  
1.088 23  
1.089 13  
1.090 03  
1.090 93  
1.091 83  
1.091 73  
1.093 64  
1.094 54  
1.095 54  
1.095 45  1.042 298  
1.043 121  
1.043 954  
1.044 788  
1.045 625  
 
1.046 462  
1.047 300  
1.048 140  
1.048 980  
1.049 822  
 
1.050 665  
1.051 510  
1.052 356  
1.053 202  
1.054 050  
1.059 165  
1.060 022  
1.050 880  
1.061 733  
1.062 598  
 
1.063 460  
1.064 324  
1.065 188  
1.066 054  
1.066 921  
1.067 799  
1.066 658  
 
1.069 529  
1.070 400  
1.071 273  
1.072 147  
1.073 023  
1.073 900  
1.074 777  
1.075 657  
 
1.076 537  
1.077 449  
1.078 320  
1.079 187  
1.080 071  
1.080 959  
1.081 848  
1.082 737  
1.083 628  
1.084 520  
1.084 414  
1.086 309  
1.087 205  
1.088 101  
1.089 000  
 
1.089 900  
1.090 802  
1.091 704  
1.092 607  
1.093 51 3 6.13 
6.24 
6.35 
6.46 
6.57 
 
6.68 
6.79 
6.90 
7.02 
7.13 
 
7.24 
7.35 
7.46 
7.57 
7.68 
 
8.34 
8.45 
8.56 
8.67 
8.78 
8.89 
9.00 
9.11 
9.22 
9.33 
9.45 
9.56 
9.67 
9.78 
9.89 
10.00  
11.00  
10.11  
10.33  
10.44  
 
10.55  
10.66  
10.77  
10.88  
10.99  
 
11.10  
11.21  
11.32  
11.43  
11.54  
11.65  
11.76 
11.87  
11.98  
12.09  
 
12.20  
12.31  
12.42  
12.52  
12.63.  
Annex A Continued  
    
23.0 
23.2 
23.4 1.096 36  
1.097 27  
1.098 18  1.094 420  
1.095 328  
1.096 236  12.74  
12.85  
12.96  EAS 66 -2:2016  
© EAC 2016 — All rights reserved  11 23.6 
23.8 
24.0 
24.2 
24.4 
24.6 
24.8 
25.0 
25.2 
25.4 
25.6 
25.8 
26.0 
26.2 
26.4 
26.6 
26.8 
27.0 
27.2 
27.4 
27.6 
27.8 
28.0 
28.2 
28.4 
28.6 
28.8 
29.0 
29.2 
29.4 
29.6 
29.8 
30.0 
30.2 
30.4 
30.6 
30.8 
31.0 
31.2 
31.4 
31.6 
31.8 
32.0 
32.2 
32.4 
32.6 
32.8 
33.0 
33.2 
33.4 
33.6 
33.8 
34.0 
34.2 
34.4 
34.6 1.099 09  
1.000 00  
 
1.100 92  
1.101 83  
1.102 75  
1.103 67  
1.104 59  
1.105 51  
1.106 43  
1.107 36  
1.108 28  
1.109 21  
1.110 14 
1.111 06  
1.112 00  
1.112 93 
1.113 86 
1.114  80 
1.115  73 
1.116  67 
1.117  61 
1.118  55 
1.119 49 
1.120 43 
1.121 38 
1.122 32 
1.123 27 
1.124 22 
1.125 17 
1.126 12 
1.127 07 
1.128 02 
1.129  98 
1.130 93 
1.130. 89  
1.131 85 
1.132 81 
1.133 78 
1.134 74 
1.135 70 
1.136 67 
1.137 64 
1.138 61 
1.139 58 
1.140 55 
1.141 52 
1.142 50 
1.143 47 
1.144 45 
1.145 43 
1.146 41 
1.147 39 
1.148 37 
1.149 36 
1.150 34 1.097 147  
1.098 058  
1.098 971  
1 099 886  
1.100 802  
1.101 718  
1.102 637  
1.103 557  
1.105 400  
1.106 324  
1.107 248  
1.108 175  
1.109 103  
1.110 033  
1.110 963  
1.111 895  
1.112 828  
1.113 763  
1.114 697  
1.115 635  
1.116 572  
 
1.117 512  
1.120 453  
1.119 395  
1.120 339  
           1. 121 284  
1.122 231  
1.123 179  
1.124 128  
1.125 128  
1.226 030  
 
1.126 984  
1.127 939  
1.128 896  
1,129 853  
1.130 812  
1.131 773  
1.132 735  
1.133 698  
1.134 663  
1.135 628  
1.136 596  
1.137 565  
1.138 534  
1.139 506  
1.140 479  
1.141 453  
1.142 420  
1.143 405  
1.144 384  
1.145 363  
1.146 345  
1.147 328  
1.148 313  
 13.07  
13.18 
13.29  
13.40  
13.51  
13.62  
13.73  
13.84  
13.95  
14.06  
14.17  
14.28  
14.39  
14.49  
14.60  
14.71  
14.82  
14.93  
15.04  
15.15  
15.26  
15.37  
 
15.48  
15.59  
15.69  
15.80  
15.91  
16.02  
16.13  
16.24  
16.35  
16.46  
 
16.57  
16.67  
16.78  
16.89  
17.00  
17.11  
17.22  
17.33  
17.43  
17.54  
17.65  
17.76  
17.87  
17.96  
18.08  
18.19  
18.30  
18.41  
18.52  
18.63  
18.73  
18.84  
18.95   
© EAS 2016 — All rights reserved  34.8 
35.0 
35.2 
35.4 
35.6 
35.8 
36.0 
36.2 
36.4 
36.6 
36.8 
37.0 
 
37.2 
 
37.4 
37.6 
37.8 
38.0 
38.2 
38.4 
38.6 
38.8 
39.0 
39.2 
39.4 
39.6 
39.8 
40.0 
40.2 
40.4 
40.6 
40.8 
41.0 
41.2 
41.4 
41.6 
41.8 
 
42.0 
42.2 
42.4 
42.6 
42.8 
 
43.0 
43.2 
43.4 
43.6 
43.8 
 
44.0 
44.2 
44.4 
44.6 
44.8 
45.0 
45.2 
45.4 
45.6 
45.8 1.151 33 
1.152 32 
1.533 1 
1.154 30  
1.155 30  
1.56 29  
1.157 29  
1.158 28  
1.159 28  
1.160 28  
1.161 28  
1.162 28  
 
1.163 29  
1.164 30  
1.165 30  
1.166 31  
1.167 32  
1.168 33  
1.169 34  
1.170 3 6 
1.171 38  
1.172 39  
1.173 41  
1.174 43  
1.175 45  
1.176 48  
1.177 50  
1.178 53  
1.179 56  
1.180 58  
1.181 62  
1.182 65  
1.183 68  
1.184 72  
1.185 75  
1.186 79  
1.187 83  
 
1.188 87  
1.189 92  
1.190 96  
1.192 01  
1.193 05  
 
1.194 10  
1.195 15  
1.196 20  
1.197 26  
1.198 31  
 
1.199 36  
1.200 42  
1.201 48  
1.202 54  
1.203 60  
1.204 67  
1.205 73  
1.206 80  
1.207 87  
1.208 94  1.149 298  
1.150 286  
1.151 275  
1.152 265  
1.153 256 
1.154 249 
1.55 242  
1.155 238 
1.156 235 
1.157 233 
1.158 233 
1.159 233 
1.160 236 
1.161 236 
1.162 240 
1.163 245 
1.164  252 
1.165  259 
1.166 269 
1.167 281 
1.168 293 
1.169 307 
1.170 322 
1.171 340 
1.172 359 
1.173 379 
1.174 400 
1.175 423 
1.176 447 
1.177 473 
1.178 501 
1.179 527 
1.180 560 
1.181 592 
1.182 625 
1.183 660 
1.184 696 
1.185 734 
1.186 773 
1.187 814 
1.188 856 
1.189 901 
1.190 946 
1.191 993 
 
1.193.041  
1.194.090  
1.195 141  
1.196 193  
 
1.197 247  
1.198 303  
1.199 360  
1.200 420  
1.201 480  
 
1.202 540  
1.203 603  
1.204 668  
1.205 733  
1.206 801  
 19.06  
19.17  
19.28  
19.38  
19.40  
19.60  
19.71  
19.81  
19.92  
20.03  
20.14  
20.25  
20.35  
20.46 
20.57  
20.68  
20.78  
20.89  
21.00  
21.11  
21.21  
21.32  
21.43  
21.54  
21.64  
21.75  
21.86  
21.97  
22.07  
22.18  
22.29  
22.39  
22.50  
22.61  
22.72  
22.82  
22.93  
 
23.04  
23.14  
23.25  
23.36  
23.46  
 
23.57  
23.68  
23.78  
23.89  
24.00  
 
24.10  
24.21  
24.32  
24.42  
24.53  
 
24.63  
24.74  
24.85  
24.95 
25.06  
 
46.0 
46.2 
46.4 
56.6  
1.210 01  
1.211 08  
1.212 15  
1.213 23   
1.207 870  
1.208 940  
1.210 013  
1.211 086   
25.17  
25.27  
25.38  
25.48  EAS 66 -2:2016  
© EAC 2016 — All rights reserved  13 46.8 
 
47.0 
47.2 
47.4 
47.6 
47.8 
 
48.0 
48.2 
48.4 
48.6 
48.8 
 
49.0 
49.2 
49.4 
49.6 
49.9 
 
50.0 
50.2 
50.4 
50.6 
50.8 1.214 31  
 
1.215 38  
1.216 46  
1.217 55  
1.218 63  
1.219 71  
 
1.220 80  
1.221 89  
1.222 98  
1.224 06  
1.225 16  
 
1.226 25  
1.227 35  
1.228 44  
1.229 54  
1.230 64  
 
1,213 74  
1.232 84  
1 233 95  
1.235 06  
1.236 16  1.212 162  
 
1.213 238  
1.214 317  
1.215 395  
1.216 476  
1.217 559  
 
1.218 643  
1.219 729  
1.220 815  
1.221 9 04 
1.222 995  
 
1.224 086  
1.225 180  
1.226 274  
1.227 371  
1.228 469  
 
1.229 567  
1.230 668  
1.231 770  
1.232 874  
1.233 979  25.59  
 
25.70  
25.80  
25.91  
26.01  
26.12  
 
26.23  
26.33  
26.44  
26.54  
26.65  
 
26.75  
26.86  
26.96  
27.07  
27.18  
 
27.80  
27.39  
27.49 
27.60  
27.70  
 
 
 
 
 
 
 
 
 
  
© EAS 2016 — All rights reserved  Annex B 
(normative)  
 
Determination of the fill  of the container  
B.1 Scope  
 
This method applies to glass containers.  
 
B.2 Definition  
 
The water capacity of a container is the volume of distilled water at 20  °C which the sealed con tainer 
will hold when completely filled.  
 
B.3 Procedure  
 
B.3.1 Select a container which is undamaged in all respects.  
 
B.3.2 Weigh the filled container, (W1)  
 
B.3.3 Empty, Wash, dry and weigh the empty container   (W2) .  
 
B.3.4 Fill the container with dis tilled water at 20  °C to the level of the top thereof, and weigh the 
container thus filled  (W3) . 
 
B.3.5 Calculate the water capacity of a container     
 
WCC (Water Capacity of the Container) = W3 - W2 
 
 
B.4 Calculation and expression of results  
Subtract the  weight  (W2) found in B.3.3 from the weight  (W1)  found in B.3.2 and divide the 
result by WCC  found in B.3.5 and multiply by 100 fill the container. Results are expressed  
as percentage.  
 Fill of the container = (W1 -W2)/WCC*100  
         = (W1 -W2)/(W3 - W2)*100  EAS 66 -2:2016  
© EAC 2016 — All rights reserved  15 Annex C 
(normative)  
 
Sampling  
 
 
 
B.1.1  Quality  
 
The quality of a lot shall be considered acceptable when the number of defectives does not exceed 
the acceptance number ( c) in the sampling plans.  
 
B.1.2  Fill of container  
 
A lot shall be deemed to be in c ompliance for fill of container (packing medium and vegetable 
ingredient) when the number of defectives does not exceed the acceptance number ( c) in the 
sampling plans.  
 
B.1.3  Drained weight  
 
A lot shall be deemed to be in compliance for drained weight bas ed on the average value of all 
samples analyzed according to the sampling plans.  
 
B.2 Sampling and acceptance procedure  
 
B.2.1  Definitions  
 
(i) Lot 
A collection of primary containers or units of the same size, type, and style manufactured or packed 
under s imilar conditions and handled as a single unit of trade.  
 
(ii) Lot size  
The number of primary containers or units in the lot.  
 
(iii) Sample size  
The total number of sample units drawn for examination from a lot.  
 
(iv) Sample unit  
A container, a portion of the contents of a container, or a composite mixture of product from small 
containers that is sufficient for the examination or testing as a single unit. For fill of container, the 
sample unit shall be the entire contents of the container.  
 
(v) Defective  
Any sample unit shall be regarded as defective when the sample unit does not meet the criteria set 
forth in the standards.  
 
(vi) Acceptance number ( c) 
The maximum number of defective sample units permitted in the sample in order to consider the lot 
as meetin g the specified requirements.  
 
(vii) Acceptable quality level (AQL)  
The maximum percent of defective sample units permitted in a lot that will be accepted approximately 
95 percent of the time.  
 
B.2.2  Sampling plans  
 
Lot size (primary containers  Size of con tainer  
n 1   
© EAS 2016 — All rights reserved  net weight equal to or less than 1 kg (2.2 lb)  
4,800 or less  13  
4,801 to 24,000  21  
24,001 to 48,000  29  
48,001 to 84,000  48  
84,001 to 144,000  84  
144,001 to 240,000  126  
Over 240,000  200  
net weight greater than 1 kg ( 2.2 lb) but not more than 4.5 kg (10 lb)  
2,400 or less  13  
2,401 to 15,000  21  
15,001 to 24,000  29  
24,001 to 42,000  48  
42,001 to 72,000  84  
72,001 to 120,000  126  
Over 120,000  200  
net weight greater than 4.5 kg (10 lb)  
600 or less  13  
601 to 2,000  21  
2,001 to 7,200  29  
7,201 to 15,000  48  
15,001 to 24,000  84  
24,001 to 42,000  126  
Over 42,000  200  
1 n = number of primary containers in sample.  
2 c = acceptance number.  
  
© EAC 2010 — All rights reserved    
 
 
Bibliography  
 
 
1. United States Standards for Grades of Tomato Catsup , Effective date February 26, 1992  
 
2. CODEX STAN 228:2001 (Rev.1:2004), General methods of analysis for contaminants  
 
3. CODEX STAN 230:2001 ( Rev.1:2003), Maximum levels for lead  
 
4. CODEX STAN 193:1995 (Rev.5:2009), General Standard for Contaminants and Toxins in 
Foods  
 
5. Codex Alimentarius website: http://www.codexalimentarius.net/mrls/pestdes/jsp/pest_q -e.jsp  
 
6. USDA Foreign Agricultural Service web site: http://www.mrldatabase.com  
 
7. USDA Agricultural Marketing Service website: http://www.ams.usda.gov/AMSv1.0/Standards  
 
8. USDA Plant Inspectorate Service website: http://www.aphis.usda.gov/import_export/plants  
 
9. European Union: http://ec.europa.eu/sanco_pes ticides/public  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
© EAS 2016 — All rights reserved