DRAFT UGANDA STANDARD  
  DUS  2219  
First Edition  
2019 -mm-dd 
 
 
 Reference number  
DUS 2219: 2019  
© UNBS 2019   
  
Bread crumb s — Specification  
 DUS 2219 : 2019  
ii © UNBS 2019  – 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 2019   
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 4 333 2 50/1/2/3  
Fax: +256 41 4 286 123  
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  CDUS 2219:2019  
© UNBS 2019  – All rights reserved  iii 
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ............................  iv 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  2 
4 Ingredients  ................................ ................................ ................................ ................................ .............  2 
5 Requirements  ................................ ................................ ................................ ................................ .........  2 
5.1 General requirements  ................................ ................................ ................................ ...........................  2 
5.2 Specific requirements  ................................ ................................ ................................ ...........................  3 
5.3 Particle size  ................................ ................................ ................................ ................................ ............  3 
6 Hygiene  ................................ ................................ ................................ ................................ ...................  3 
7 Food additives  ................................ ................................ ................................ ................................ ....... 4 
8 Contaminants  ................................ ................................ ................................ ................................ .........  4 
8.1 Heavy metals  ................................ ................................ ................................ ................................ ..........  4 
8.2 Pesticide residues  ................................ ................................ ................................ ................................ . 4 
9 Packaging  ................................ ................................ ................................ ................................ ...............  4 
10 Weights and measures  ................................ ................................ ................................ .........................  4 
11 Labelling  ................................ ................................ ................................ ................................ .................  4 
12 Sampling  ................................ ................................ ................................ ................................ ................  5 
Bibliography  ................................ ................................ ................................ ................................ ........................  6 
 DUS 2219 : 2019  
iv © UNBS 2019  – All rights reserved  
 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 Commis sion 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 standa rds in a given field or area and consists of key stakeholders 
including government, academia, consumer groups, private sector and other interested parties.  
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.  
The committee responsible for this document is Technical Commit tee UNBS /TC 2, Food and Agriculture , 
Subcommittee SC 3, Cereal s, Pulses and Related. Products and Processes  
  
 DRAFT UGANDA STANDARD  DUS 2219: 2019  
 
© UNBS 2019 – All rights reserved  1 
 Bread crumbs  — Specification  
1 Scope   
This Draft Uganda Standard specifies the requirements, test and sampling methods for bread  crumbs  
2 Normat ive references   
The following referenced documents referred to in the text in such a way that some or all of their content 
constitutes requirements of this document. For dated references, only the edition cited applies. For undated 
references, the latest e dition of the referenced document (including any amendments) applies.  
AOAC Official Method 999.11, Lead, Cadmium, Copper, Iron, and Zinc in Foods Atomic Absorption  
ISO 3310  (all parts) , Test sieves — Technical requirements and testing  
US ISO 11085, Cereals , cereals -based products and animal feeding stuffs — Determination of crude fat and 
total fat content by the Randall extraction method  
US 45, General standard for food additives   
US 738, General standard for contaminants and toxins in food and feed  
US 1659 , Materials in contact with food - Requirements for packaging materials  
US 1902 , Baker`s yeast - Specification  
US EAS 12 , Potable water — Specification  
US EAS 35 , Fortified food grade salt — Specification  
US EAS 38, Labelling of pre -packaged foods — Genera l requirements  
US EAS 39,  Code of practice for hygiene in the food and drink manufacturing industry  
US EAS 321, Edible fats and oils – Specificatio n  
US EAS 900, Cereals and pulses — Sampling  
US EAS 901 , Cereals and pulses — Test methods  
US ISO 483 3 (all p arts), Microbiology of the food chain - Horizontal method for the enumeration of 
microorganisms - Part 1: Colony count at 30 C by the pour plate technique  
US ISO 5498, Agricultural food products - Determination of crude fibre content - General method  
US IS O 5985 , Animal feeding stuffs - Determination of ash insoluble in hydrochloric acid   
2 © UNBS 20 19 – All rights reserved  
 US ISO 6579 -1, Microbiology of the food chain - Horizontal method for the detection, enumeration and 
serotyping of Salmonella - Part 1: Detection of Salmonella spp . 
US ISO 6888 -1, Microbiology of food and animal feeds — Horizontal method for enumeration of Coagulase - 
positive staphylococci. (Staphylococcus aureus and other species), Detection and MPN technique for low  
US ISO 7251,  Microbiology of food and animal feeds — Horizontal method for detection, enumeration of 
presumptive Escherichia coli – Most probable number technique  
US ISO 21527 -2, Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of 
yeasts and moulds - Part 2: Colony count tec hnique in products with water activity less than or equal to 0.95  
3 Terms and definitions   
For the purposes of this document, the following terms and definitions apply.  
ISO and IEC maintain terminological databases for use in standardization at the followi ng addresses:  
— ISO Online browsing platform: available at http://www.iso.org/obp  
3.1 
bread crumbs  
product obtained  by baking dough made from flour that is cooled and crushed  into appropriate grain size  
4 Ingredients   
4.1 Essential ingredients  
The follo wing ingredients  shall be used in the preparation of bread crumbs . 
4.1.1  Flour complying with the relevant Uganda Standard s such as wheat flour, sweet potato flour etc.  
4.1.2 Salt conforming to the requirements of  US EAS 35  
4.1.3 Sugar complying with relev ant Uganda standards  
4.1.4 Potable w ater comply ing with the  requirements of US EAS  12  
4.2 Optional Ingredients  
4.2.1 Food fortificants  
4.2.2  Baker’s yeast complying with US 1902  
4.2.3  Flavours , herbs ,and any spices as desired  
4.2.4  Vegetable  oils / fat c omplying with US EAS 321  
5 Requirements  
5.1 General r equirements  
5.1.1 Bread crumbs shall be dry  and crispy  DUS 2219: 2019  
© UNBS 2019  – All rights reserved  3 
 5.1.2 Bread crumbs shall own characteristic colour, taste and flavour  
5.1.3  Bread  crumbs may be presented  in coarse or fine texture  
5.1.4 Bread crum bs shall be free  from:  
a) harmful constituents,  
b) meta llic objects,  
c) adulterants   
d) insect infestation   
e) fermented, musty, rancid  flavours   
f) any objectionable odour  
5.2 Specific requirements   
Bread crumbs shall comply with the specific requirements  as shown in T able 1  when tested in accordance 
with the test methods specified therein  
Table 1  — Specific  requirements for bread crumbs  
S/N  Characteristics  Maximum limit  Test method  
i.  Moisture content, % , m/m 10 US EAS 901 
ii.  Acid insoluble ash (on dry basis ), m/m  0.2 US ISO 5985  
iii.  Crude fibre percent (on dry basis ),m/m 0.6 US ISO 5498  
iv.  Fat content,%  3.0 US ISO 11085  
 
5.3 Particle size   
Not more than 2 percent of bread crumbs  shall remain on 3.15mm aperture screen and not more than 1 
percent  of bread  crumbs  shall pass through 0.18mm (180µm) aperture screen  when sieved using test sieve 
conforming to ISO 3310  
6 Hygiene  
Bread crumbs shall be manufactured  stored and handled under hygienic conditions in accordance with US  
EAS 3 9 and shall comply with m icrobiologi cal limits given  in Table 2 . 
Table 2 — Microbiological l imits  
S/N Micro-organism  Maximum limit  Test method  
i.  Salmonella per 25g Absent  US ISO 6579   
4 © UNBS 20 19 – All rights reserved  
 ii.  Escherichia Coli per g Absent  US ISO 7251  
iii.  Staphylococcus  per g  Absent  US ISO 6888 -1  
iv.  Total aero bic count per g  104 US ISO 483 3  
v.  Yeast and mould, per g 103 US ISO 21527 -2 
 
7 Food additives  
Bread crumbs may contain food additives in accordance with US 45  
8 Contaminant s 
8.1 Heavy metals  
Bread crumbs shall comply with limits for heavy metals establis hed by the Codex Alimentarius Commission as 
given in Table 3 when tested in accordance with the test methods specified therein.  
Table 3  — Heavy m etal limits for bread crumbs  
S/N  Characteristics  Maximum l imit, 
Mg/kg  Test method  
i.  Lead  0.2  
AOAC 999.11  ii Cadmium  0.1 
 
8.2 Pesticide residues  
Bread crumbs shall comply with pesticide residue limits established by the Codex Alimentarius Commission 
for this commodity   
9 Packaging  
Bread crumbs shall be packaged  in food grade  materials  that ensure the integrit y and safety of the product  
and which comply with US 1659  
10 Weights and measures  
Bread crumbs shall be package d in accordance with the weights and measures  regulations  
11 Labelling  
The following specific labelling requirements shall apply and shall be le gibly and indelibly marked  in 
accordance with the requirements of US EAS 38 . DUS 2219: 2019  
© UNBS 2019  – All rights reserved  5 
 a) name of the product to be declared on the label as ‘Bread crumbs  ’from X, where X is the type of flour 
used   
b) name and the physical address of the manufacturer  / distributor  
c) net we ight in metric units   
d) country of origin;  
e) lot identification ;  
f) best before/use by date; .  
g) list of ingredients  in descending order  
h) instruction for storage  
12 Sampling  
Sampling shall be carried out in accordance with US EAS 900.  
6 © UNBS 20 19 – All rights reserved  
 Bibliography  
[1] KS 1302:199 6-Specification for bread crumb s  
[2] US EAS 43 , Bread—Specification  
 DUS 2219: 2019  
© UNBS 2019 – All rights reserved  7 
 Certification marking  
Products that conform to Uganda standards may be marked with Uganda National Bureau of Standards 
(UNBS) Certification Mark shown in the figure below.  
The use of t he 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 t he 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 
certifica tion 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 
Natio nal Bureau of Standards.  
 
 DUS 2219: 2019    
 
ICS 67.060  
Price b ased on number of pages  
© UNBS 2019 – All rights reserved