G/TBT/N/UGA/1132  
6 November 2019  
(19-7532) Page: 1/2 
Committee on Technical Barriers to Trade  Original:  English  
 
  
NOTIFICATION  
The following notification is being circulated in accordance with Article 10.6  
 
1. Notifying Member:  UGANDA   
If applicable, name of local government involved (Article 3.2 and 7.2):   
2. Agency responsible:  Uganda National Bureau of Standards  
Name and address (including telephone and fax numbers , email and website 
addresses, if available) of agency or authority designated to handle comments 
regarding the notification shall be indicated if different from above:   
3. Notified under Article 2.9.2 [X], 2.10.1 [   ], 5.6.2 [X], 5.7.1 [   ], other :  
4. Products covered (HS or CCCN where applicable, otherwise national tariff 
heading. ICS numbers may be provided in addition, where applicable):  Baker's 
yeast; - Active yeasts (HS 210210); Food additives (ICS 67.220.20)  
5. Title, number of pages and language( s) of the notified document:  DUS DEAS 
997:2019, Baker's yeast — Specification, First Edition. (25 page(s), in English)  
6. Description of content:  This Draft Uganda Standard specifies the requirements, 
sampling and test methods for baker's yeast.  
Note: This draft standard was also notified to the SPS Committee.  
7. Objective and rationale, including the nature of urgent problems where 
applicable:  Consumer information, labelling; Prevention of deceptive practices and 
consumer protection; Protection of human health or safety; Quality requirements; 
Harmonization; Reducing trade barriers and facilitating trade  
8. Relevant documents:   
1. COFALEC (2012): General characteristics of dry baker's yeast  
2. COFALEC (2012): General characteristics of fresh baker's yeast  
3. IS 1320 (1988) (Reaffirmed in 2010) — Specification for baker's yeast (Third 
Edition)  
4. CODEX STAN 107, General standard for the labelling of food additives when sold 
as such  
5. CODEX STAN 192, General standard for food additives  
6. CAC/GL 50, General guidelines on sampling  
7. EAS 1, Wheat flour – Specification  
8. ISO 4832, Microbiology of food and animal feeding stuffs — Horizontal method 
for the enumerati on of coliforms — Colony -count technique  G/TBT/N/UGA/1132  
 
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  9. ISO 6579 -1, Microbiology of the food chain — Horizontal method for the 
detection, enumeration and serotyping of Salmonella — Part 1: Detection of 
Salmonella spp.  
10. ISO/TS 6579 -2, Microbiology of food and animal feed — Horizontal method for 
the detection, enumeration and serotyping of Salmonella — Part 2: Enumeration 
by a miniaturized most probable number technique  
11. ISO 6888 -1, Microbiology of food and animal feeding stuffs — Horizontal 
method for the enumeration of coag ulase-positive staphylococci 
(Staphylococcus aureus and other species) — Part 1: Technique using Baird -
Parker agar medium  
12. ISO 6888 -2, Microbiology of food and animal feeding stuffs — Horizontal 
method for the enumeration of coagulase -positive staphylococci  
(Staphylococcus aureus and other species) — Part 2: Technique using rabbit 
plasma fibrinogen agar medium  
13. ISO 6888 -3, Microbiology of food and animal feeding stuffs — Horizontal 
method for the enumeration of coagulase -positive staphylococci 
(Staphylococcus  aureus and other species) — Part 3: Detection and MPN 
technique for low numbers  
14. ISO 7251, Microbiology of food and animal feeding stuffs — Horizontal method 
for the detection and enumeration of presumptive Escherichia coli — Most 
probable number technique  
15. EAS 39, Hygiene in the food and drink manufacturing industry — Code of 
practice  
16. ISO 15914, Animal feeding stuffs — Enzymatic determination of total starch 
content  
9. Proposed date of adoption:  June 2020  
Proposed date of entry into force:  Upon declaration as mandatory by the Minister for 
Trade, Industry and Cooperatives.  
10. Final date for comments:  60 days from notification  
11. Texts available from:  National enquiry point [X] or address, telephone and fax 
numbers and email and website addresses, if available , of other body:   
https://members.wto.org/crnattachments/2019/TBT/UGA/19_6297_00_e.pdf