PUBLIC REVIEW DRAFT DRAFT UGANDA STANDARD  
  DUS DEAS 767 
Second  Edition  
2016-mm- dd 
 
 Reference number  
DUS DEAS 767: 2016 
© UNBS 201 6 
  
Fortified wheat flour — Specification  
 PUBLIC REVIEW DRAFTDUS DEAS 767: 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 767:2016 
© 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 767: 2016, Fortified wheat flour  — Specification,  is identical with  and 
has been reproduced from a Draft East African Standard , DEAS 767: 2016, Fortified wheat flour  — 
Specification,  and is being proposed for adoption as a Uganda Standard. 
This second edition cancels and replaces the first edition US EAS 767:2012 , Fortified wheat flour — 
Specification , which has been technically revised.  
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." 
 
  PUBLIC REVIEW DRAFT
   DEAS 767:2016 
 
© EAC 2013  — All rights reserved   1 
  
 
  
 
 
 
 
 
 
DRAFT EAST AFRICAN STANDARD 
 
Fortified wheat flour — Specification 
 
 
 
 
 
 
 
 
EAST AFRICAN COMMUNITY  PUBLIC REVIEW DRAFTDEAS 767:2016 
  
© EAC 201 3 — All rights reserved   ii 
  
  
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 2013 — 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 licensing agreement. 
Violators may be persecuted 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 PUBLIC REVIEW DRAFTDEAS 767:2016 
iii  © EAC 201 3 — All rights reserved  
 Contents 
Foreword  .................................................................................................................................. iv 
Introduction  ............................................................................................................................... v 
1 Scope  ................................................................................................................................ 2 
2 Normative references  ..................................................................................................... 2 
3 Terms and definitions  ..................................................................................................... 3 
4 Quality requirements  ....................................................................................................... 3 
5 Fortification requirements  .............................................................................................. 4 
6 Food additives .................................................................................................................. 7 
7 Hygiene  ............................................................................................................................. 7 
8 Contaminants  ................................................................................................................... 8 
9 Packaging  ......................................................................................................................... 8 
10 Labelling ............................................................................................................................ 9 
11 Methods of sampling  ..................................................................................................... 10 
12 Methods of test .............................................................................................................. 10 
Bibliography ............................................................................................................................ 11 
 PUBLIC REVIEW DRAFTDEAS 767:2016 
  
© EAC 201 3 — All rights reserved   iv 
 Foreword 
 
Development of the Draft East African Standard 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 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 Draft East African 
Standardization, Quality Assurance, Metrology and Testing 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 industrial 
development and trade as well as helping to protect the health and safety of society and the 
environment in the Community. 
 
Draft East African Standards are formulated in accordance with the procedures established by the 
Draft East African Standard s Committee. The Draft 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 private sectors and consumer organizations. Draft 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. 
 
Article 15(1) of the EAC SQMT Act, 2006 provides that “Within six months of the declaration of an 
Draft East African Standard, the Partner States shall adopt, without deviation from the approved text 
of the standard, the Draft East African Standard as a national standard and withdraw any existing 
national standard with similar scope and purpose”.  
 
Draft East African Standards are subject to review, to keep pace with technological advances. Users 
of the Draft East African Standards are therefore expected to ensure that they always have the latest 
versions of the standards they are implementing. 
 
© East African Community 2013 — All rights reserved* 
East African Community 
P O Box1096 
Arusha 
Tanzania 
Tel: 255 27 2504253/8 
Fax: 255- 27-2504481/2504255 
E-Mail: eac@eachq.org 
Web: www.each.org  
 
  PUBLIC REVIEW DRAFTDEAS 767:2016 
v  © EAC 201 3 — All rights reserved  
 Introduction 
 
The Health Ministers of the East, Central and Southern Africa (ECSA) Health Community passed a 
resolution in 2002 directing the Secretariat to work with the countries to fortify commonly consumed foods 
in the region after recognizing that the high levels of malnutrition in the region. ECSA- HC is an inter-
governmental organization that fosters cooperation in health among countries in the East, Central and 
Southern African Region. It has 10 active member states namely Kenya, Uganda, Tanzania, Malawi, 
Zambia, Zimbabwe, Lesotho, Swaziland, Mauritius and Seychelles. The mandate of the organization is to 
promote relevance and efficiency in health in the region.  
 
Following initial promotion efforts, the countries identified staple foods suitable for fortification as oil, sugar, 
maize meal/ flour and wheat flour. These foods can be used as vehicles to deliver essential micronutrients 
to the populations. Based on scientific evidence and working with countries using country data, the 
Secretariat developed implementation focused guidelines on fortification of these foods to help countries 
start up programs and scale up the existing programs. These guidelines included fortification levels for 
addition of micronutrients at the factory, and levels for monitoring at commercial level. 
 
Based on the guidelines and other available information, most of the countries in the East African Region 
and in the larger Africa have initiated national programs on oil fortification with vitamin A; and wheat and 
maize meal/flour fortification with iron, zinc, folic acid, niacin, vitamin B-1, B-2 and B- 12, B-6 and vitamin A. 
Sugar fortification with vitamin A has also been considered as a way of supplementing other sources of the 
vitamin in order to prevent and reduce problems associated with the deficiency of this vitamin. Salt 
fortification with iodine continues to be implemented in all the countries. 
 
With the increased trade of food commodities including these fortified foods within the region, it has 
become imperative to develop regional standards that over and above the other standards, stipulate 
minimum and maximum levels of the added nutrients, provide clauses on how to pack the fortified product 
and the use of health and nutrition claims. The guidelines developed through ECSA have now been 
incorporated into food standards to provide for specific fortified products. 
 
It is envisaged that, the adoption of these standards and their utilization within the region will help countries 
adopt food fortification as a strategy to prevent, alleviate or eliminate micronutrient deficiency in the region. 
Standards will not only promote the health of the population but will also ensure safety of food products and 
enhance fair trade.  
 
This standard was developed with support from the East, Central and Southern African Health community 
(ECSA-HC) Secretariat. This was possible through a grant by the A2Z Project of the United States Agency 
for International Development (USAID). The financial and technical support was used in the process of 
formulation of fortification levels, development of the draft standards and mobilization of stakeholders to 
review the standard in national and regional fora. This support is hereby acknowledged. 
 PUBLIC REVIEW DRAFT                   DEAS 767: 2016 
© EAC 2013  — All rights reserved   1 
  DRAFT EAST AFRICAN STANDARD  
 
 
Fortified wheat flour — Specification 
 
1 Scope 
This Draft East African Standard specifies the requirements and methods of sampling and test for 
fortified wheat flour prepared from common wheat. Triticum aestivum L.  or club wheat, Triticum 
compactum Host , or mixtures thereof intended for human consumption. It does not apply to wheat 
flour obtained from Triticum durum.  
 
2 Normative references 
 
The following normative documents contain provisions which, through reference in this text constitute 
provisions of this standard  
EAS 1,  Wheat flour —Specification 
EAS 38, Labelling of prepackaged foods — Specification 
EAS 39, Code of practice for hygiene in the food and drink manufacturing industry  
EAS 51 , Wheat grains — Specification  
EAS 35 , Fortified food grade salt — Specification  
EAS 103,  General standard for food additives  
CAC/GL 1, General guidelines on claims  
CAC/GL 2, Guidelines on nutrition labelling   
CAC/GL 23, Guidelines for use of nutrition and health claims  
CODEXSTAN 193,  General standard for contaminants and toxins in food and fe ed 
ISO 711, Cereals and cereal products — Determination of moisture content (Basic reference 
method) 
ISO 712, Cereals and cereal products — Determination of moisture content — Reference method   
ISO 2171, Cereals, pulses and by-products — Determination of ash yield by incineration  
ISO 5498, Agricultural food products — Determination crude fibre content-General method 
ISO 6579, Microbiology of food and animal feeding stuffs — Horizontal method for the detection of 
Salmonella spp .  
ISO 7251 ,  Microbio logy  of  food  and  animal  feedin g  stuff s  —  Horizonta l  method  for  the  
detectio n  and e numerat ion of presumptive Escherichia coli — Mo st probable number techni que 
ISO 13690, Cereals, pulses and milled products — Sampling of static batches 
ISO 16050, Foodstuffs — Determination of aflatoxin B1, and the total content of aflatoxins B1, B2, G1 
and G2 in cereals, nuts and derived products — High-performance liquid chromatographic meth od 
ISO 20483, Cereals and pulses – Determination of the nitrogen content and calculation of the 
crude protein content —– Kjeldahl method  
ISO 21527-2 , Microbiology of food and animal feedstuffs — Horizontal method for the enumeration 
of yeasts and moulds — Part 2: Colony count technique in products with water activity less than or 
equal to 0.95 
 PUBLIC REVIEW DRAFTDEAS 767:2016 
© EAC 201 3 — All rights reserved   3 
 3 Terms and definitions 
 
For the purposes of this standard the terms and definitions in EAS 1 and the following shall apply: 
 
3.1 
diluent  
suitable, inert, edible f ood-grade carrier for micronutrients  
3.2 
premix  
blend of fortificants and diluents formulated to provide specified and determinable amounts of 
micronutrients 
 
3.3 
fortified wheat flour  
wheat flour to which nutrients have been added in accordance with this standard 
 
3.4 
fortificant  
compound which contains the specified micronutrient intended to be added to a food 
3.5 
food fortification 
practice of deliberately adding essential micronutrients in a food so as to improve the nutritional 
quality of the food and to provide a public health benefit with minimal risk to health 
 
3.6 
food grade container 
container which will safeguard the hygienic, nutritional, technological, and organoleptic qualities of the 
product 
 
 
4 Requirements 
 
4.1 General requirements 
4.1.1  The wheat grain from which the flour is obtained shall comply with EAS 51.  
4.1.2  Edible salt, if used, shall conform to EAS 35. 
4.1.3  Fortified wheat flour shall have the characteristic colour and shall  
a) be free from any objectionable flavours and odours; 
b) be free from insects, worms, fungal infestation, rodent contaminations and foreign matter; 
c) not contain flour from other cereals.  
However, the addition of malted barley flour not exceeding 1 % is permissible in the case of baker’s 
flour. PUBLIC REVIEW DRAFTDEAS 767:2016 
  
© EAC 201 3 — All rights reserved   4 
 4.2 Specific requirements 
All types of fortified wheat flour shall conform to the compositional requirements given in Table 1. 
In addition to the requirements in Table 1, self-raising flour shall contain the following: 
a) Sodium bicarbonate in sufficient amounts to provide not less than 0.4 % of available carbon  
dioxide; 
b) Acid ingredients singly or in combination including  sodium acid pyrophosphate, mono acid 
calcium phosphate and sodium aluminium phosphate; and 
c) Edible salt may be added in self raising flour. 
 
Table 1 — Specific requirements 
Parameter  Baker’s 
flour  Home 
baking 
flour  Biscuit 
flour  Cracker 
flour  Self-
raising 
flour  Standard 
flour  Atta 
flour  Whole -
meal 
flour  Method 
of test  
Moisture content,  
%, by mass,  max.  14 14 14 14 14 14 14 14 ISO 6540  
Crude f ibre content,  
% by mass, max.  1.0 1.0 1.0 1.0 1.0 1.5 2.0 2.0 ISO 5498  
Total ash content,  
% by mass , max 0.8 0.8 0.8 0.8 3.0 1.10 2.0 2.0 ISO 2171  
Residue on sieving 
through 180 micron -
sieve,  
% by mass,  max.  0.8 0.8 0.8 0.8 0.8 30.0 55.0 30.0 AOAC 
965.22  
Crude p rotein content,  
 % by mass , min. 11.0 8.0 8.0 8.0 8.0 11.0 8.0 8.0 ISO 1871  
 
 
 
5 Fortification requirements 
 
5.1 Levels of micronutrients  
 
The wheat flour shall be fortified with all the micronutrients indicated using the fortificants shown, in 
such a way that the product conforms to the limits set in Table 2. 
  
Factories should aim at fortifying the products at the recommended factory level to ensure the product 
conforms to the regulatory levels throughout the distribution chain. 
 PUBLIC REVIEW DRAFTDEAS 767:2016 
© EAC 201 3 — All rights reserved   5 
 Table 2 — Requirements for levels of micronutrients in fortified wheat flour1 
 
Nutrient  Fortificant compound  Recommended 
factory level,  
mg/kg  Regulatory levels,  
mg/kg  
Min Max 
Vitamin A1 Vitamin A (Retinyl) palmitate , 
spray - dried or equivalent, 0.075 
% retinol,  min.  1.0±0.4  0.5 1.4 
Vitamin  B 11 Thiamin Mononitrate , activity 
level, 81 %, min.  9.8± 4.4  
 4.6 
 NA2 
Vitamin B 21 Riboflavin , activity level, 100 %, 
min. 6.6±3  
 3.3 NA2 
Niacin1 Niacinamide , activity level, 99 %, 
min. 60±30  30 NA2 
Vitamin B 61 Pyridoxine , activity le vel,  82 %, 
min. 6.5±3.5  3 NA2 
Folate  Folic acid , activity level, 100 %, 
min. 2.3±1  1.1 3.2 
Vitamin B 12 Vitamin B 12 (Water soluble ), 
activity level, 0.1 %, min.  0.02±0.009  0.01 NA2 
Zinc Zinc oxide , activity level, 80 %, 
min. 60±20 40 80 
Total iron  Total iron  30±10  
 20 NA2 
Added Iron  NaFeEDTA 1,3 
activity level, 13 % Fe , min.  30±10  
 20 40 
Ferrous fumarate3  
activity level, 32 %, min  40±10  30 50 
1The addition of these micronutrients is optional in Tanzania.  
2NA-Not applicable.  The maximum   limits  for these nutrients are not necessary because the upper 
tolerance limits of these nutrients are very high.  
3 The use of one of these would be considered. 
 
5.2 Fortificants 
 
Fortificant for use shall be stable compounds conforming to specifications in any of t he following 
documents: 
 British Pharmacopoeia (BP) ,  
 Food Chemical Codex (FCC), 
 Merck Index (MI), 
 United States National Formulary (NF), 
                                                 
1 NaFeEDTA-Sodium iron Ethylenediamine tetraacetic acid PUBLIC REVIEW DRAFTDEAS 767:2016 
  
© EAC 201 3 — All rights reserved   6 
  European Pharmacopoeia (Ph. Eur), 
 United States Pharmacopoeia (USP); 
 FAO/WHO Codex Alimentarius Commission (C AC). 
NOTE For the addition of iron, premix producers may either use NaFeEDTA at the levels provided, which 
should be tried first to test for compatibility with the flour and if low levels are needed, or the producer may use 
ferrous fumarate. 
5.3 Premix 
The fortificants may be mixed with diluents or carrier as appropriate to form a premix. Diluents or 
carriers shall conform to USP, BP, Ph. Eur, NF, MI, FAO/WHO CAC or FFC. 
The premix shall be made in such a way that at a given rate of addition to the product, the product 
shall conform to the requirements in Table 2. The premix may be formulated to conform to the 
provisions given in Table 3 or Table 4 when Fumarate or NaFeEDTA is used respectively.    
Where the premix is made in accordance with Table 3, the addition rate shall be 500 g of premix per 
metric tonne of wheat flour. Where the premix is made in accordance with Table 4, the addition rate 
shall be 600 g of premix per metric tonne of wheat flour. 
The premix shall be labelled with the addition rate (that is the amount of premix to be added to the 
wheat flour) in grams of premix per metric tonne of wheat flour and dilution factor.  
NOTE This premix formulation in Table 3 and Table 4 is designed with minimum nutrient composition and does 
not take into consideration factory overages in the preparations of the premix. 
 
Table 3 — Formulation of fortification mix for addition of vitamins and minerals to wheat flour 
if using ferrous fumarate as source of iron 
Nutrient  
 Fortificant compound  
 Amount of 
micronutrient 
to be added to 
wheat flour,  
 mg/kg  Amount of  
fortificant to be 
added to wheat 
flour,   
mg/kg  Amount of  
fortificant in 
premix,  
g/kg premix  Amount of 
nutrient  in 
premix,  
g/kg premix  
Vitamin A  Vitamin A (Retinyl) palmitate , spray - 
dried or equivalent, 0.075 % retinol,  
min. 1 13.3 26.7 2 
Vitamin B 1 Thiamin Mononitrate, activity level, 81 
%, min.  9 11.1 22.2 18 
Vitamin B 2 Riboflavin, activity level, 100 %, min  6 6.0 12.0 12 
Vitamin B 3 
(Niacin)  Niacinamide, activity level, 99 %, min  50 50.5 101.0  100 
Vitamin B 6 Pyridoxin e, activity level,  82 %, min  6 7.3 14.6 12 
Vitamin B 9 
(Folate)  Folic acid, activity level, 100 %, min  2 2.2 4.4 4 
Vitamin B 12 Vitamin B 12 (Water soluble form), 
activity level, 0.1 %)  0.02 20.0 40.0 0.04 
Iron Ferrous fumarate , activity level, 32 % 
Fe, m in. 40 125.0  250.0  80 
Zinc Zinc oxide , activity level, 80 %, min.  30 37.5 93.8 75 
  Filling material (at least 25%)   68.2 317.5   
    TOTAL  341.2 1000   PUBLIC REVIEW DRAFTDEAS 767:2016 
© EAC 201 3 — All rights reserved   7 
  
Table 4 — Formulation of fortification mix for addition of vitamins and minerals to wheat flour 
if using NaFeEDTA as source of Iron 
 
Nutrient  
 Fortificant compound  
 Amount of 
micronutrient to 
be added to 
wheat flour,  
mg/kg  Amount of  
fortificant to be 
added to wheat 
flour,   
mg/kg  
 Amount of  
fortificant in 
premix,  
g/kg premix  
 Amount of 
nutrient in 
premix,   
g/kg premix  
 
Vitamin A  Vitamin A (Retinyl) 
palmitate , spray - dried or 
equivalent, 0.075 % 
retinol,  min.  1 13.3 26.7 2 
Vitamin B1 Thiamin Mononitrate , 
activity level, 81 %, min.  9 11.1 22.2 18 
Vitamin B 2 Riboflavin , activity level, 
100 %, min . 6 6.0 12.0 12 
Vitamin B 3 (Niacin)  Niacinamide , activity level, 
99 %, min . 50 50.5 101.0  100 
Vitamin B 6 Pyridoxine , activity level,  
82 %, min . 6 7.3 14.6 12 
Vitamin B 9 (Folate)  Folic acid , activity level, 
100 %, min . 2 2.2 4.4 4 
Vitamin B12 Vitamin  B12, (Wat er 
soluble  form) , activity 
level, 0.1 %, min. 0.02 20.0 40.0 0.04 
Iron NaFeEDTA , activity level, 
13 % Fe , min.  30 230.8  461.5  60 
Zinc Zinc oxide , activity level, 
80 %, min.  30 37.5 93.8 75 
  Diluent ( Filling material , at 
least 25  %) 
 94.7 53.1 
     TOTAL 473.4  1000.0  
  
 
5.4 Stability of fortificants and premixes 
The Vitamin fortificants and premixes shall have storage stability such that no more than 20 % of its 
original activity will be lost when stored for 21 days at 45 °C in a well closed container at a level 2.5g 
per kg in wheat flour having moisture content in the range of 13.5 % - 14.5 %. 
The supplier of the premix shall provide the stability data for the fortificants and premixes. 
6 Food additives  
 
Fortified wheat flour may contain only the permitted food additives in the Codex Stan 192. The use of 
Azordicarbonamide (ADA) and potassium bromate is not allowed.  PUBLIC REVIEW DRAFTDEAS 767:2016 
  
© EAC 201 3 — All rights reserved   8 
 7 Hygiene 
 
7.1 Fortified  wheat flour shall be produced, prepared and handled in accordance with EAS 39. 
 
7.2 The product shall conform to microbiological limits in Table 5. 
Table 5 — Microbiological limits 
S/No.  Micro -organism  Maximum limit  Methods of test  
i)  Total aerobic count per g  105 ISO 4832 
ii)  E. Coli  per 1 g  Absent  ISO 16649 -1 
iii)  Salmonella  per 25 g  Absent  ISO 6579 
iv)  Yeast and Moulds cf u/g 104 ISO 7954 
v)  S.aureus  per 25 g  102 ISO 6888 -1 
 
 
8 Contaminants 
 
8.1 Heavy metals 
Wheat flour shall conform to those maximum limits for heavy metals established by the Codex 
Alimentarius Commission as specified in Table 6 .  
Table 6 — Heavy metals 
S/N Heavy metal  Limits (mg/kg)  Test methods  
i)  Arsenic (As)  0.1 ISO 27085  
ii)  Lead (Pb)  0.2 ISO 6633  
iii)  Cadmium (cd)  0.1 ISO 6561 -1 or ISO  6561 -2 
 
8.2 Pesticide residues 
Wheat flour shall conform to those maximum pesticide residue limits established by the Code x 
Alimentarius Commission for this commodity.  
8.3 Mycotoxins 
Wheat flour shall conform to the maximum mycotoxin limits established by the Codex Alimentarius 
Commission as specified in Table 7 .  PUBLIC REVIEW DRAFTDEAS 767:2016 
© EAC 201 3 — All rights reserved   9 
  
 
Table 7 — Mycotoxins 
S/N Mycotoxins  Limits  Test methods  
i)  Total aflatoxins, µg/kg, max 10  ISO 16050.  
ii)  Aflatoxins B1, µg/kg, max 5 
iii)  Fumonisins, µg/kg, max 2000  AOAC 2001.04  
9 Weights  and measures 
The fill and the weight of the product shall conform to weights and measures regulations of the 
importing partner states.   
10 Packaging  
 
Fortified wheat flour Wheat flour shall be packaged in food grade containers. When the product is 
packaged in sacks, these must be clean, sturdy and strongly sewn or sealed. 
 
11 Labelling 
 
11.1 General labelling 
 
Labelling shall be done in accordance with EAS 38. At the minimum, the following information shall be 
displayed: 
 
a) product name as “fortified wheat flour”  
b) name, address and physical location of the manufacturer/ packer/importer; 
c) lot/batch/code number; 
d) net weight, in kg;  
e) the declaration “Food for Human Consumption’’;  
f) storage instruction as “Store in a cool dry place away from any contaminants’’;  
g) date of manufacture; 
h) expiry date; 
i) instructions on disposal of used package; and 
j) country of origin; 
 
Each product unit may also be marked with the national food fortification Logo, where the industry qualifies 
to use the mark. 
11.2 Nutrition labelling PUBLIC REVIEW DRAFTDEAS 767:2016 
  
© EAC 201 3 — All rights reserved   10 
 The names and the amount of the nutrients added in the fortified wheat flour shall be declared on the 
label in accordance with CAC/GL 2. 
11.3 Nutrition and health claims 
Fortified wheat flour may have claims on the importance of the added nutrients in nutrition and health. 
Such claims when declared shall be consistent with CAC/GL 1 and CAC/GL 23. 
 
12 Methods of sampling  
 
Sampling shall be done in accordance with ISO 24333. 
13 Methods of test 
 
Testing for micronutrients may be conducted using any ECSA2 or any other internationally recognized 
test methods 
 
                                                 
2 Manual of methods for determining micronutrients in fortified foods. www.a2zproject.org/ -
a2zorg/pdf/Manual_Foods.pd f PUBLIC REVIEW DRAFTDEAS 767:2016 
© EAC 201 3 — All rights reserved   11 
 Bibliography 
 
 
[1] Codex standard 152-1985, Codex standard for wheat flour 
 
[2] ECSA-HC Guidelines of fortification levels for staples 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 PUBLIC REVIEW DRAFTPUBLIC REVIEW DRAFTEAS 767:2013 
© EAC 2013 — All rights reserved