DRAFT UGANDA STANDARD ON PUBLIC REVIEW DRAFT UGANDA STANDARD  
  DUS DEAS 875 
First  Edition  
2015-mm-dd 
 
 Reference number  
DUS DEAS 875: 2015 
© UNBS 201 5 
  
Quick frozen prawns and shrimp — Specification  
 DRAFT UGANDA STANDARD ON PUBLIC REVIEWDUS DEAS 875:2015 
ii                © UNBS  2015 - 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 applicati on 
© UNBS 2015 
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 UNB S. 
Requests for permission to reproduce this document should be addressed to 
The Executive Director 
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P.O. Box 6329 
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Uganda 
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 DRAFT UGANDA STANDARD ON PUBLIC REVIEWDUS DEAS 875:2015 
© UNBS  2015 - 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 875: 2015, Quick frozen prawns and shrimp — Specification , is 
identical with  and has been reproduced from an East African  Standard , DEAS 8 75: 201 5, Quick frozen prawns 
and shrimp — 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 ON PUBLIC REVIEW DEAS 875: 2015 
ICS 67.120.30 
© EAC 2015                                                                                                                              First Edition 2015  
 
DRAFT EAST AFRICAN STANDARD 
Quick frozen prawns and shrimp — Specification 
EAST AFRICAN COMMUNITY DRAFT UGANDA STANDARD ON PUBLIC REVIEW  DEAS 875: 2015 
© EAC 2015  – All right s 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 2015 — All rights reserved 
East African Community  
P.O.Box 1096 
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Reproduction for sales purposes may be subject to royalty payments or a licensing agreement. 
Violators may be persecuted DRAFT UGANDA STANDARD ON PUBLIC REVIEW  DEAS 875: 2015 
© EAC 2015  – All right s 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.  
 
 DRAFT UGANDA STANDARD ON PUBLIC REVIEWDRAFT EAST AFRICAN STANDARD  DEAS 875 : 2015  
 
© EAC 2015  – All rights reserved  1 
 Quick frozen prawns and shrimps – Specification 
1 Scope 
This Draft East African Standard specifies requirements and methods of sampling and test for quick frozen 
prawns and shrimps. 
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 952.13, Arsenic in food ― Silver diethyldibocarbamate method  
AOAC 972.23, Lead in fish ― Atomic absorption spectrophotometric method  
AOAC 973.34, Cadmium in food ― Atomic absorptio n spectrophotometric method  
AOAC 983.20, Mercury (methyl) in fish and shellfish― Gas chromatographic method  
CAC/GL 50-2004,  General guideline on sampling 
CAC/RCP 52-2003, Code of practice for fish and fishery product s 
CODEX STAN 192-1995, General standard for food additives  
EAS 12, Drinking (potable water) — Specification 
EAS 38, Labelling of pre-packaged foods — Requirements  
EAS 39,  Hygiene in the food and drink manufacturing industry ― Code of practice  
3 Terms and definitions 
For the purposes of this standard, the following terms and definitions shall apply. 
3.1  
brine 
solution of food grade common salt (sodium chloride) in potable water 
  
3.2  
cleaning 
removal of soil, food residue, dirt, grease or other objectionable matter from the surface 
 
3.3 
clean  water 
water from any source where harmful microbiological contamination, substances and /or toxic plankton are not 
present in such quantities as may affect the health, quality of fish, shell fish and their products 
 
3.4  
foreign matter  
any undesirable material which is not of fish origin such as sand, stones and metallic chips 
 
3.5  
contaminant  
Any substance not intentionally added to fish, which is present in fish as a result of the production,  
processing, packing, packaging, transport or holding of such food or as a result of environmental DRAFT UGANDA STANDARD ON PUBLIC REVIEW 
© EAC 2015  – All right s reserved   
 contamination. The term does not include insect fragments, rodent hairs and other extraneous matter 
 
3.6 
contamination 
direct or indirect transmission of contaminants to prawns and shrimps or their products 
 
3.7 
deveining 
the process of removing the vein and / or gut from a peeled prawns or shrimps 
 
3.8 
disinfection 
reduction by means of chemical agents and/or physical methods in the number of micro-organisms in the 
environment to a level that does not compromise food safety or suitability 
 
3.9 
shrimp  
small swimming crustacean with an elongated body typically marine 
 
3.10  
prawn  
crustacean having a slender flattened body with a long tail and two pairs of pincers inhabits fresh water 
 
3.11   
fresh prawns or shrimps  
freshly caught prawns or shrimps which have received no preservation treatment other than chilling 
 
3.12 
peeling or shelling  
process of removing the head and all the shell of prawns or shrimp 
 
 
4 Requirements 
 
4.1 Raw materials  
Raw prawns or shrimps used to prepare quick frozen prawns or shrimps shall  
-be clean, wholesome and sound.  
 -have colour characteristic of the species and habitat  
-be free from dehydration, black spots, blackening or other abnormal discolouration.  
-potable water used during processing of quick frozen prawns or shrimps shall comply with EAS 12. 
 4.2 Finished product 
4.2.1 Quick frozen prawns or shrimps shall be clean, free from foreign matter and practically free from 
extraneous matter.  
4.2.2 Quick frozen prawns or shrimps after thawing shall have characteristic fresh appearance and  free from 
off flavour and odour.  
4.2.3 The product shall be quick frozen at temperature -30 ºC up to -40 ºC between 6  to 8 hours.  
 
4.2.4 The product shall be maintained at a temperature of -18 ºC or lower. 
. 
 DRAFT UGANDA STANDARD ON PUBLIC REVIEW 
© EAC 2015  – All right s reserved   
  
4.2.5 Defects and tolerances  
Quick frozen prawns or shrimps shall also be within the defects tolerances defined and given in Annex A. 
4.3 Final product presentation 
 Prawns or shrimps may be presented as  
 4.3.1 Whole - head, shell and tail fans o n;  
 4.3.2 Headless - head removed, shell and tail fans on;  
 4.3.3 Peeled (tail fans on) - head removed, shell removed down to the last segment. The shell on the last 
segment and the tail fans to be present. 
 i. Peeled and deveined - Prepared as in 4.3.3, the back of the peeled segments have been cut open and 
the vein and / or gut removed.  
ii. Fantail (split or cutlet) - In addition to the preparations in 4.3.3, the peeled segments have been split 
longitudinally through the dorsal axis, laid open and the vein (gut) removed.   
4.3.4 (i) Peeled (with tail fans removed) - The head, at the shell including tail fans have been removed.  
ii)Peeled (with tail fans removed) and deveined - In addition to the preparation as described in 4.3.4 (i) 
the back has been cut open and the vein and /or  gut removed.  
4.3.5 Any other forms provided they are adequately described on the label. 
5 Food additives 
Food additives may be used in the preparation of quick frozen prawns or shrimps  in accordance with CODEX 
STAN 192.  
6 Hygiene  
The product shall be prepared and handled in accordance with EAS 39 and CAC/RCP 52 and shall comply 
with microbiological limits given in Table 1 . 
Table 1 —  Microbiological limits  for quick frozen prawns and shrimps.  
 
S/No.  parameters  Maximum limits  Method of test  
(i) Total viable  count,CFU/g  105 ISO 4833  
(iii) E. Coli,MPN/g  10 ISO 7251  
(iv) Salmonella,per 25g  Absent  ISO 6579  
(v) Staphylococcus aureus,CFU/g  2x 103 ISO 6888  
(vii) Vibro spp,per 25g              Absent  ISO 
 
7 Contaminants  
Prawns or shrimps shall be free from contaminants, veterinary drug and pesticide residues in amounts 
injurious to human health.  DRAFT UGANDA STANDARD ON PUBLIC REVIEW 
© EAC 2015  – All right s reserved   
 7.1 Heavy metals 
Quick frozen prawns or shrimps shall comply with the heavy metal limits given in Table 2. 
Table 2 — Heavy metal limits for quick frozen prawns or shrimps 
S/No.  Heavy metal  Maximum limit,  
mg/kg  Test method  
(i) Arsenic  0.1 AOAC 952.13  
(ii) Lead  0.5 AOAC 972.23  
(iii) Cadmium  0.5 AOAC 973.34  
(iv) Methyl mercury  0.5 AOAC 983.20  
 
7.2 Veterinary drug residues  
The product shall comply with those maximum veterinary drug residue limits established by the Codex 
Alimentarius Commission. 
8 Weights and measures 
The weight of the product shall comply with Weights and Measures regulations of Partner States or equivalent 
legislation. 
9 Packaging  
Quick frozen prawns or shrimps shall be packaged in food grade containers which will safeguard the hygienic, 
nutritional, and organoleptic qualities of the product.  
10 Labelling 
10.1 In addition to the requirements in EAS 38, the following specific labelling requirements shall apply and 
shall be legibly and indelibly marked: 
a) name of the product shall be "  quick frozen prawns or shrimps”; 
b) the form of presentation - (see 4.6.2);   
c) net content - exclusive of the glaze; 
d)  name and address of the processor, packer or exporter or vendor of the product;  
e) Production date  
f) expiry date;  
g) batch number 
h) storage conditions;  
i)  instruction for use; 
j) country of origin; 
10.2 Nutrition labelling, nutrition and health claims 
Nutrition labelling, nutrition and health claim may be made in accordance with EAS 803, EAS 804 and EAS 
805. DRAFT UGANDA STANDARD ON PUBLIC REVIEW 
© EAC 2015  – All right s reserved   
 10.3 Labelling of non-retail containers 
Information on the above provisions 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 processor or packer 
as well as storage instructions, shall appear on the container. 
However, lot identification, and the name and address of the processor or packer may be replaced by an 
identification mark provided that such a mark is clearly identifiable with the accompanying documents. 
11 Sampling  
Sampling shall be done in accordance with CAC/GL 50 
 
 
 DRAFT UGANDA STANDARD ON PUBLIC REVIEWDEAS 875 : 2015    
 
© EAC 2015 – All rights reserved 
  
  
ANNEX A 
(Normative) 
 
Types of defects and the determination of defective sample unit 
Type of defect  Applicable to f orms 
of presentation 
(4.6.2.1 -6) One instance  Additional instance  
Count.Not more than 440/kg  
Dehydration/desiccation  
Discolouration (including 
blackening and other abnormal 
coloration)  
                         meat  
black spot  
                           Shell  1   2    3   4   5   6  
x  x    x    x    x    x  
 
x   x    x   x    x    x  
x    x    x  x     x    x  
 
x  x                 x     x   
5% by count  
 
5% by count  
8% by count  
 
12% by count  
  
+3% 
 
+3% 
+4% 
 
+6% 
headless  x 5% by weight  +3% 
Partialy headless  x 8% by weight  +4% 
Cut,torn or damaged  X   x   x    x            x  9% by weight  +5% 
pieces  X   x    x    x           x  9% by weight  +5% 
Improperly peeled in relation to 
form of presentation              X   x 5% by weight  +3% 
Incompletely deveined (when  
specified)       X    x   x     x  5% by weight  
 +3% 
Heads,parts of heads and soft 
shell prawn or shrimp  x 5% by weight  +2% 
Legs,loose shell and antennae            X    x   x     x  5% by number  +3% 
Extraneous material (not harmful)  x   x    x   x    x    x 2 by number  +1 
Count.ove 440/kg  
Dehydration/desiccation  
 
                         meat  
Black spot  
                      Shell   
x   x    x   x    x    x  
 
x    x    x  x     x    x  
 
x  x                 x     x   
5% by count  
 
8% by count  
 
12% by count   
+3% 
 
+4% 
 
+6% DRAFT UGANDA STANDARD ON PUBLIC REVIEW 
© EAC 2015  – All right s reserved   
  
Cut,torn or damaged  x    x    x  x         x  
 9% by weight  +5% 
Pieces  x    x    x  x         x  25% by weight  +10%  
Improperly peeled in relation to 
form of presentation             x  x          
 5% by weight  +3% 
Deveined (when specified)              x  x     x    x  
 5% by count  +3% 
Heads,parts of heads and soft 
shell prawn or shrimp        x 3% by weight  +2% 
Legs,loose shell          x  x     x    x  
 20% by number  +5 
Extraneous materials (not 
harmful)  x    x    x  x     x    x  2% by numb er +1% 
 
Maximum allowable tolerance for defects:A sample of 250g will be considered defective if it contains more 
than 4 instances of defects.