FINAL DRAFT UGANDA 
STANDARD  
  FDUS EAS 767 
First  Edition  
2012-mm-dd 
 
 Reference number  
FDUS EAS 767: 2012 
© UNBS 201 2 
  
Fortified wheat flour — Specification 
 FDUS EAS 7 67: 2012 
ii                © UNBS  2012 - 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 2012 
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 41 505 995 
Fax: 256 41 286 123 
E-mail: unbs@infocom.co.ug  
Web: www.unbs.go.ug  
 FDUS EAS 7 67: 2012 
© UNBS  2012 - All rights reserved                iii National foreword 
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Tourism, Trade and 
Industry established under Cap 327 , of the Laws of Uganda. 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/SPS Agreements 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 Final Draft Uganda Standard, FDUS EAS 767: 2012, Fortified wheat flour — Specification, is identical 
with and has been reproduced from an East African Standard, EAS 767: 2012, Fortified wheat flour — 
Specification,  and is being proposed for adoption as a Uganda Standard.  
This standard was developed by Food and agriculture Standards Technical Committee (UNBS/TC 2).  
Wherever the words, “East African Standard" appear, they should be replaced by "Uganda Standard." 
 
 
     FDEAS 767:2012 
 
© EAC 2012 — All rights reserved   1 
  
 
  
 
 
 
 
 
 
FINAL DRAFT EAST AFRICAN STANDARD 
 
Fortified wheat flour — Specification 
 
 
 
 
 
 
 
 
EAST AFRICAN COMMUNITY  FDEAS 767:2012 
  
© EAC 201 2 — 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 2012  — 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 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 FDEAS 767:2012  
iii  © EAC 201 2 — 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  ............................................................................................................................. 8 
8 Contaminants  ................................................................................................................... 8 
9 Packaging  ......................................................................................................................... 8 
10 Labelling ............................................................................................................................ 9 
11 Methods of sampling  ..................................................................................................... 10 
12 Methods of test .............................................................................................................. 10 
Bibliography ............................................................................................................................ 11 
 FDEAS 767:2012 
  
© EAC 201 2 — All rights reserved   iv 
 Foreword 
 
Development of the 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 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. 
 
East African Standards are formulated in accordance with the procedures established by the East 
African Standards Committee. The 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 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 
East African Standard, the Partner States shall adopt, without deviation from the approved text of the 
standard, the East African Standard as a national standard and withdraw any existing national 
standard with similar scope and purpose”.  
 
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. 
 
© East African Community 2012 — 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  
 
  FDEAS 767:2012  
v  © EAC 201 2 — 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 tra de.  
 
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. 
                    FDEAS 767: 2012 
© EAC 2012 — All rights reserved   1 
 FINAL DRAFT EAST AFRICAN STANDARD  
 
 
Fortified wheat flour — Specification 
 
1 Scope 
This Final Draft East African Standard specifies the requirements and methods of sampling and test 
for fortified wheat flour prepared from common wheat  (Triticum aestivum L.), club wheat  (T. 
compactum Host.)  or a mixture thereof intended for human consumption. 
 
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  stuffs  —  Horizonta l  met hod  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 method 
ISO 20483, Cereals and pulses – Determination of the nitrogen content and calculation of the 
crude protein conten t —–  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 
 FDEAS 767:2012 
© EAC 20 12 — 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 food-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 
 
4 Quality requirements 
 
4.1 Raw materials 
 
Wheat grain from which the flour is obtained shall be of sound quality, free from sand, have 
characteristic odour and flavour conforming to EAS 51. 
 
4.2  General requirements  
 
4.2.1 Fortified wheat flour shall have the characteristic colour and shall be free from any 
objectionable flavours and odours. 
 
4.2.2  The flour shall be free from insects, worms, fungal infestation, rodent contaminations and 
foreign matter. 
 
4.2.3  The flour shall 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.  
 
4.3 Specific requirements  
The types of wheat flour shall comply with the compositional requirements given in Table 1. 
 
4.4 Self-raising flour 
 
In addition to the specifications in Table 1, specific requirements for self-raising wheat flour may 
contain the following: 
 
a) edible salt conforming to EAS 35; 
 
b) acid ingredients which shall be one or any combination of the following: FDEAS 767:2012 
  
© EAC 201 2 — All rights reserved   4 
  
i) sodium acid pyrophosphate;  
 
ii) mono acid calcium phosphate; 
 
iii) sodium aluminium phosphate; and  
 
iv) sodium bicarbonate in sufficient amounts to provide not less than 0.4 % of available carbon  
dioxide. 
 
 
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.  13 13 13 13 13 13 13 13 ISO 711 
or ISO 
712 
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 ma ss, max 0.7 0.7 0.55 0.70 2.0 1.10 2.0 2.0 ISO 2171  
Residue on sieving 
through 180 micron -
sieve,  
% by mass,  max.  0.8 0.8 0.5 0.5 0.8 30.0 55.0 30.0 AOAC 
965.22  
Protein content,  
 % by mass , min. 11.0 9.0 8.0 8.0 8.0 11.0 12.0 12.0 ISO 
20483  
 
 
 
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. 
 FDEAS 767:2012 
© EAC 20 12 — 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 level,  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 nutrie nts 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 the following 
documents: 
 British Pharmacopoeia (BP) ,  
 Food Chemical Codex (FCC), 
 Merck Index (MI), 
 United States National Formulary (NF), 
                                                 
1 NaFeEDTA-Sodium iron Ethylenediamine tetraacetic acid FDEAS 767:2012 
  
© EAC 201 2 — 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 Pyridoxine, activity level,  82 %, min  6 7.3 14.6 12 
Vitamin B 9 
(Folate)  Folic acid, activit y 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, min.  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   FDEAS 767:2012 
© EAC 20 12 — 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 
micronutr ient 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, (Water 
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  
 
The product may contain food additives in accordance with EAS 103. 
 FDEAS 767:2012 
  
© EAC 201 2 — 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 be free from pathogenic micro-organism and shall conform to the 
microbiological limits in Table 5. 
Table 5 — Microbiological limits for fortified wheat flour 
 
Sl. No.  Micro -organism  Maximum li mit Methods of test  
(ii) Escherichia c oli, MPN,  per 1 g , max  <1 ISO 7251 
(iii) Salmonella  per 25 g  Absent  ISO 6579  
(iv) Yeast and Moulds cfu/g , max  104 ISO 21527 -2 
 
 
8 Contaminants 
 
8.1 Heavy metals 
 
Fortified wheat flour shall conform to those maximum limits for heavy metals established by the 
Codex Alimentarius Commission for this commodity. 
 
8.2 Pesticide residues 
 
Fortified wheat flour shall conform to those maximum pesticide residue limits established by the 
Codex Alimentarius Commission for this commodity.  
 
NOTE Where the use of certain pesticides is prohibited by some Partner States, then it should be notified to all 
Partner States accordingly. 
 
8.3 Mycotoxins   
 
Fortified wheat flour shall conform to those maximum mycotoxin limits established by the Codex 
Alimentarius Commission for this commodity. In particular, aflatoxin levels in wheat flour for human 
consumption shall not exceed 10 µg/kg for total aflatoxins; and 5 µg/kg for aflatoxin B 1 when tested in 
accordance with ISO 16050. 
 
9 Packaging  
 
9.1 Fortified wheat flour shall be packed in suitable packages which shall be clean, sound, free 
from insects and fungal infestation, and the packing material shall be of food grade quality. 
 
9.2 Fortified wheat flour shall be packed in containers which will safeguard the hygienic, 
nutritional, technological and organoleptic qualities of the products. 
 
9.3 The containers, including packaging material, shall be made of materials which are safe and 
suitable for their intended use. They shall not impart any toxic substance or undesirable odour or 
flavour to the product. 
 FDEAS 767:2012 
© EAC 20 12 — All rights reserved   9 
 9.4 Each package shall be securely closed and sealed. 
 
NOTE 1 Pa ckaging mate rials m ay be requir ed to meet differe nt regulations in the differe nt destination co untries.  
NOTE 2 The pack ages fill should confo rm to the re quirements of the le gal metrology of the destination 
country . 
NOTE 3 East African Community Partner States are signatory to the International Labour Organisation (ILO) 
recommendation for maximum package weight of 50 kg per load where human loading and offloading is involved. 
 
10 Labelling 
 
10.1 General labelling 
 
In addition to the requirements in EAS 38, each package shall be legibly and indelibly marked with the 
following: 
 
i) product name as “ fortified wheat flour”   
 
ii) name , address and physical location of the manufacturer/ packer/importer; 
 
iii) lot or batch number in code or in clear format; 
 
iv) brand name or registered trade mark, if any; 
 
v) n et weight, in metric units;  
 
vi) the declaration “Human Food ’’; 
 
vii) storage instruction as “Store in a cool dry place away from any contaminants’’;  
 
viii) date of manufacture; 
 
ix) best before date; 
   
x) instructions on disposal of used package; 
 
xi) country of origin; 
 
Each product unit may also be marked with the national food fortification Logo, where the industry qualifies 
to use the mark. 
10.2 Nutrition labelling 
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. 
10.3 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. 
 FDEAS 767:2012 
  
© EAC 201 2 — All rights reserved   10 
 11 Methods of sampling  
 
Sampling shall be done in accordance with ISO 13690. 
 
12 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.pdf  FDEAS 767:2012 
© EAC 20 12 — All rights reserved   11 
 Bibliography 
 
 
[1] Codex standard 152-1985, Codex standard for wheat flour 
 
[2] ECSA-HC Guidelines of fortification levels for staples 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 FDEAS 767:2012 
© EAC 2012 — All rights reserved