G/TBT/N/UGA/703  
 
20 July 2017  
(17-3992) 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 telephone 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 [X], 5.7.1 [  ], other:  
4. Products covered (HS or CCCN where applicable, otherwise national tariff heading. 
ICS numbers may be provided in addition, where applicable):  Saccharomyces 
cerevisiae, fermented doughs.  Yeasts (active or ina ctive); other single -cell 
micro -organisms, dead (but not including vaccines of heading 30.02); prepared baking 
powders. (HS 2102), - Mixes and doughs for the preparation of bakers' wares of heading 
19.05 (HS 190120). Cereals, pulses and derived products (I CS 67.060), Food additives 
(ICS 67.220.20).  
5. Title, number of pages  and language(s)  of the notified document:  DUS 1717:2017, 
Baker’s Yeast — Specification. (20 page(s), in English)    
6. Description of content:  This Draft Uganda Standard specifies the r equirements and the 
methods of sampling and test for baker's yeast.  
7. Objective and rationale , including the nature of urgent problems where applicable: 
Consumer information, labelling; Prevention of deceptive practices and consumer 
protection; Protectio n of human health or safety; Quality requirements; Reducing trade 
barriers and facilitating trade  
8. Relevant documents:   
1. US 45, General Standard for Food Additives  
2. US 277, Labelling of food additives when sold as such – General requirements  
3. US 738, Gener al standard for contaminants and toxins in food and feed  
4. US CAC/GL 50, General guidelines on sampling  
5. US EAS 1, Wheat flour – Specification  
6. US EAS 38, Labelling of pre -packaged foods – General requirements  
7. US ISO 4832, Microbiology of food and animal feedi ng stuffs – Horizontal method 
for the enumeration of coliforms – Colony -count technique  
8. US ISO 6579, Microbiology of food and animal feeding stuffs – Horizontal method 
for the detection of Salmonella spp.  G/TBT/N/UGA/703  
 
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  9. US ISO 6888, Microbiology of food and animal feedin g stuffs – Horizontal method 
for the enumeration of coagulase -positive staphylococci (Staphylococcus aureus 
and other species)  
10. US ISO 7251, Microbiology of food and animal feeding stuffs – Horizontal method 
for the detection and enumeration of presumptive Escherichia coli – Most probable 
number technique  
11. The Weights and Measures (Sales and Labelling of goods) Rules, 2007  
12. COFALEC (2012): General characteristics of dry baker’s yeast  
13. COFALEC (2012): General characteristics of fresh baker’s yeast  
14. IS 1320 (1988)  (Third Edition) – Specification for baker's yeast (Reaffirmed in 
2010)  
9. Proposed date of adoption: December 2017  
Proposed date of entry into force: Upon declaration as mandatory by the Minister for 
Trade, Industry and Cooperatives.  
10. Final date for comments:  60 days from notification  
11. Texts available from : National enquiry point  [X] or address, telephone and fax 
number s and e mail and website address es, if available , of other body:   
https://members.wto.org/crnattachments/2017/TBT/UGA/17_3307_00_e.pdf