G/TBT/N/UGA/554  
 
2 August 2016  
(16-4139)  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): Chilli sauce: Sauces 
and preparations therefor; mixed condiments and mixed seasonings; mustard flour and meal and prepared mustard (HS: 2103). Vegetabl es and derived products (ICS: 67.080.20) 
5. Title, number of pages and language(s) of the notified 
document: DUS DEAS 893:2016, Chili sauce – Specification (23 pages, in English) 
6. Description of content: This draft Uganda standard specifies requirements and methods 
of sampling and test for chilli sauce for human consumption.  
7. Objective and rationale, including the nature of urgent problems where 
applicable: Trade facilitation; Quality requirements; Protection of human health or safety; 
Prevention of deceptive practices and consumer protection  
8. Relevant documents:  
1. Thai Agricultural Standard TAS 8401-2009 for chilli sauce 
2. CODEX STAN 192-1995; Rev. 3-2001, General standard for food additives  
3. ISO 6633:1984 Fruits, vegetables and derived products – Determination of lead 
content – Flameless atomic absorption spectrometric method  
4. EAS 38, Packaging, marking and labelling of foods  
5. EAS 39, General principles of food hygiene – Code of practice  
6. EAS 42, Microbiology – General guidance for the enumeration of microorganisms  
7. Colony count technique at 30° C  
8. ISO 874, Fresh fruits and vegetables – Sampling  
9. ISO 2173, Fruit and vegetable products – Determination of soluble solids – 
Refractometric method  
10. ISO 750 Fruits and vegetables – Determination of titratable acidity  
11. ISO 6633, Fruits, vegetables and derived products – Determination of lead content – 
Flameless atomic absorption spectrometric method  G/TBT/N/UGA/554 
 
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  12. ISO 17240:2004 Fruit and vegetable products – Determination of tin content – 
Method using flame atomic absorption spectrometry  
13. ISO 7952:1994 Fruits, vegetables and derived products – Determination of copper 
content – Method using flame atomic absorption spectrometry  
14. ISO 6636-2:1981 Fruits, vegetables and derived products – Determination of zinc 
content – Part 2: Atomic absorption spectrometric method  
15. ISO 17239:2004 Fruits, vegetables and derived products – Determination of arsenic 
content – Method using hydride generati on atomic absorption spectrometry  
16. CODEX STAN 192 General standard for food additives  
17. ISO 4833 (all parts), Microbiology of the food chain – Horizontal methods for the 
enumeration of microorganisms  
18. ISO 21527-1, Microbiology of food and animal feedingstuffs – Horizontal methods for 
the enumeration of yeasts and moulds  
19. ISO 7251, Microbiology of food and animal  feedingstuffs – Horizontal methods for 
the detection and enumeration of presumpt ive Escherichia coli – Most Probable 
Number technique  
20. ISO 6579, Microbiology of food and animal  feedingstuffs – Horizontal methods for 
the detection of Salmonella spp . 
9. Proposed date of adoption: December 2016 
Proposed date of entry into force: Upon declaration as mandatory by the Minister for 
Trade, Industry and Cooperatives   
10. Final date for comments: 1 October 2016 
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/2 016/TBT/UGA/16_3031_00_e.pdf