DRAFT UGANDA STANDARD  
  DUS 1558  
First Edition  
2013 
 
 
 Reference number  
DUS 1558: 2013  
© UNBS 2013   
  
 snacks  — Specification  
 DUS 1558 : 2013  
ii © UNBS 2013  – 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  
© UN BS 200 7  
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permission from UNBS.  
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The Executive Director  
Uganda National Bureau of Standards  
P.O. Box 6329  
Kampala  
Uganda  
Tel: 256 41 4 505 995  
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E-mail: unbs@ infocom.co.ug  
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 DUS 1558:2013  
© UNBS 2013  – All rights reserved  iii 
 Foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade , Industry and 
corporatives established under Cap 327 , of the Laws of Uganda.  UNBS is mandated to co -ordinate the 
elaboratio n 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/SPS Agreements of the World Trade Organisat ion (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, man ufacturers, 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.  
Committee membership  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 DUS 1558 : 2013  
iv © UNBS 2013  – All rights reserved  
 Introduction  
Snacks are those based from flour or potatoes starch or cereals or nuts and not include fried potatoes and 
snacks made fr om fish. The snacks that are included in these standards are namely; bagiya, daddies, puffed 
deep fried cereals,  doughnuts . It excludes the snacks the crisps, potato chips  
 DUS 1558: 2013  
v  
 Snacks  — Specification  
1 Scope  
This Draft  Uganda standard specifies requirements  and methods of sa mpling  and test for snacks.  
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 o f the referenced 
document (including any amendments) applies.  
US ISO 24333, Cereals, and cereal  products — Sampling  
US 7, General standard for labelling of pre -packaged foods   
US 28, Code of practice for hygiene in the food and drink manufacturing industry   
US 98 , Cereals and cereal products ― Determination of moisture content ― Routine method   
US EAS 803, Nutrition labelling ─ Requirements  
US EAS 804, Claims ─ General requirements  
US EAS 805, Use of nutrition and health claims ─ Requirements  
US ISO 660 , , Animal an d vegetable fats and oils -- Determination of acid value and acidity  
ISO 3960 , Animal and vegetable fats and oils — Determination of peroxide value  
US ISO 4831,  Microbiology of food and animal feeding stuffs —Horizontal method for the detection and 
enumera tion of coliforms — Most probable number technique  
US ISO 6579,  Microbiology of food and animal feeding stuffs -- Horizontal method for the detection of 
Salmonella spp.  
US ISO 7251, Microbiology of food and animal feeding stuffs -- Horizontal method for th e detection and 
enumeration of presumptive Escherichia coli -- Most probable number technique US EAS 217 -5, Methods for 
microbiological examination of foods – Part 5: Enumeration of coagulase -positive StaphylococcI  
US ISO 21527 -2, Microbiology of food and a nimal 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 
US 277, General standard for the labelling of food additives  
US ISO 1871, Agricultura l food products ― General directions for the determination of nitrogen by the Kjeldahl 
Method  
US ISO 6541, Agricultural food products ― Determination of crude fibre content modified Scharrer Method  
US 354, Milled cereal products – Determination of fat ac idity  
US EAS 82, Milled cereal products ― Methods of test (General methods )   
vi © UNBS 2013  – All rights reserved  
 3 Terms and definitions  
For the purposes of this standard , the following terms and definitions shall apply ; 
3.1 
 Frying  
it is cooking in hot fat or oil deep enough to immerse the  food entirely  
3.2 
 baking  
Is cooking of food by dry heat in an oven in which the action of dry convection is modified by steam  
3.3 
extruding  
The process  by which a set of mixed ingredients are forced through an opening in a perforated plate  or die 
with a  designed specific to the food, and is then  cut to a specified size by blades  
3.4  
food packaging materials  
packaging material, made of substances which are safe and suitable for their intended use and which will not 
impart any toxic substance or undesirab le odour or flavour to the product  
3.5  
Snacks  
a portion of food, often smaller than a regular meal, generally eaten between meals . 
4  Requirements  
4.1 Raw materials  
The essential ingredients  used in the manufacture of snack  shall comply with the relevant Uganda standards 
and these include;  
a) cereals  grains ,  cereal f lours and starches from roots and tubers  complying to the relevant Uganda 
specific standards  
b) edible animal & vegetables fats and oils  complying to the specific standards  
4.1.2 Optional  ingredient s  
The optional ingredients used in the manufacture of s nacks shall include;  
a) edible iodised salt.  
b) sugars.  
c) herbal plants which are permitted in food.  
d) milk.  
e) fermented milk  
f) flavouring agents  
g) other ingredients that are food grade  
h) nuts  
© UNBS 2013  – All rights reserved  vii 
   
4.2. General requir ements  
Snack shall be;  
a) clean and free from foreign matter.  
b) free from rancidity and off -odours  
c) of distinctive  sensory characteristics .  
d) of pleasant  taste and smell.  
e)  free from excess  oils. 
f) have a desired texture with uniform size and shape characteristic to the product  
4.2.2  Quality requirements   
The snack shall conform to the compositional requirements in Table 1  
Table 1 —Quality requirements for cereal based snack s 
Characteristic  Requirement,  Method of test  
Fat, max, % 23 US ISO 11085  
Crude fibre , % ,(max)  5.0 US ISO 5498  
Free fatty acids , %, (max) , by 
mass  1.5 US ISO 660  
Peroxide value , meq oxygen/kg 
fat, max  10 US ISO 3960  
 
Acid insoluble ash, %, max  0.15 US ISO 5985  
Moisture , %, (max)  by mass  5 US 98 , 
5 Food additives  
Food additives may be used  in snack in accordance with US 45 
6 Hygiene  
6.1 Snack shall be produced and handled in accordance with US 28.  
6.2 Snack shall comply with microbiological requirements in Table 2  
 
 
  
viii © UNBS 2013  – All rights reserved  
 Table 2 – Microbiological limits for  cereal based  snack  
S/n Microorganism  Maximum limit  Method of test  
ii Yeast and moulds , cfu/  103 US ISO 21527 -1 
iii Salmonella spp per 25 g  Absent  US ISO 6579  
iv E.coli ,  MPN/g  Absent  US ISO 7251  
 
*)E. coli is used here as an indicator of faecal contamination  
 
7 contaminants  
7.1 Pestic ide residues  
Snack shall comply with those maximum pesticide residue limits established by Codex Alimentarius 
Commission for similar commodities.  
7.2 Other contaminants  
Snacks  shall comply with those other contaminants limits established in  US 738 . 
 7.4 Aflatoxin  
The maximum content of aflatoxins in  snack when  determined in accorda nce the method described in ISO 
16050  shall not exceed 10µg/kg for total aflatoxins and 5 µg/kg (ppb) for aflatoxin B 1. 
8 Packaging  
Snacks shall be packaged in food grade material s that will safeguard the hygienic, nutritional and organoleptic 
qualities of the product.  
9  Weights and measures  
Snacks shall be packaged in accordance with the Weights and Measures requirements of the destination 
country . 
10 Labelling  
10.1. In additio n to the requirements in US EAS 38, the following specific labelling requirements shall apply 
and shall be legibly and indelibly marked   
I. The name of the product to be  declared on the label shall be “ Snack ” or accompanied by the specific  
name of the cere al used  or “X based snack where X refers to the cereal used  
II. Net contents the net contents shall be declared by weight in metric (`Systeme International') units.  
III. Name, location and physical address of the manufacturer shall be declared  
IV. Country of origin The  country of origin shall be declared  
V. Lot identification Each container shall be permanently marked with lot identification   
© UNBS 2013  – All rights reserved  ix 
 VI. The statement “store in a cool dry place and away from contaminants”  
VII. Date marking The date of minimum durability shall be declared (` sell by' date). date of manufacture  
VIII. Storage conditions  
IX. Best before date  
X. Instructions for disposal of used package  
XI. List of ingredients  
XII. If spiced or flavoured, salty or unsalted, allergens  
XIII. Source of fat or oil used  
 
10.2   Nutrition labelling   
The amount of micronutrients in the snacks shall be declared on the label in accordance with US EAS 803 . 
10.3   Nutrition and health claims  
Snacks may have claims on the importance of the micronutrients in nutrition and health. Such claims when 
declared shall be consist ent with US EAS 804 and US EAS 805 . 
11 sampling  
Sampling of snacks shall be in accordance to ISO 24333   
x © UNBS 2013  – All rights reserved  
 Bibliography  
[1] GSO  2011 , Snack standard  
 [  
© UNBS 2013  – All rights reserved  xi 
 Certification marking  
Products that conform to Uganda standards may be marked with Uganda National Bureau o f Standards 
(UNBS) Certification Mark shown in the figure below.  
The use of the UNBS Certification Mark is governed by the Standards Act, and the Regulations made 
thereunder. This mark can be used only by those licensed under the certification mark scheme  operated by 
the Uganda National Bureau of Standards and in conjunction with the relevant Uganda Standard. The 
presence of this mark on a product or in relation to a product is an assurance that the goods comply with the 
requirements of that standard under  a system of supervision, control and testing in accordance with the 
certification mark scheme of the Uganda National Bureau of Standards. UNBS marked products are 
continually checked by UNBS for conformity to that standard.  
Further particulars of the terms and conditions of licensing may be obtained from the Director, Uganda 
National Bureau of Standards.  
 
 DUS 1558: 2013    
  
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