G/TBT/N/UGA/1036  
 
7 March 2019  
(19-1394) 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 [   ], 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):  Beef 
grades and cuts; Meat of bovine animals, frozen (HS 0202); Meat and meat products 
(ICS 67.120.10)  
5. Title, number of pages and language(s) of the notified document:  
DUS DEAS  84-1:2019, Meat grades and meat cuts – Specification – Part 1: Beef grades 
and cuts, First Edition. (17 page(s), in English)  
6. Description of content:  This part of this Draft Uganda Standard specifies methods of 
grading and grades of beef including veal,  quality and safety requirements, methods of 
sampling and test, of carcasses thereof, meant for human  consumption. The standard 
also defines major portions of meat cuts from the carcas ses for sale.  
7. Objective and rationale, including the nature of urgent problems where 
applicable:  Consumer information, labelling; Prevention of deceptive practices and 
consumer protection; Protection of human health or safety; Quality requirements; 
Harmonization; Reducing trade barriers and facilitating trade  
8. Relevant documents:   
1. CAC/RCP 58, Code of hygienic practice for meat  
2. EAS 38, Labelling of pre -packaged foods – General requirements  
3. ISO 4833 -1, Microbiology of the food chain – Horizontal method for the 
enumeration of microorganisms – Part 1: Colony count at 30 ˚C by the pour plate 
technique  
4. ISO 4833 -2, Microbiology of the food chain – Horizontal method for the 
enumeration of icroorganisms – Part 2: Colony count at 30 ˚C by the surface 
plating technique  
5. ISO 16649 -2, Microbiology of food and animal feeding stuffs – Horizontal method 
for the enumeration of beta -glucuronidase -positive Escherichia coli – Part 2: 
Colony -count technique at 44 ˚C using 5 -bromo -4-chloro -3-indolyl beta -D-
glucuronide  G/TBT/N/UGA/1036  
 
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  6. ISO 6888 -1, Microbiology of food and animal feeding stuffs – Horizontal method 
for the enumeration of coagulase -positive staphylococci (Staphylococcus aureus 
and other species) – Part 1: Technique using Baird -Parker agar medium  
7. ISO 7937, Microb iology of food and animal feeding stuffs – Horizontal method for 
the enumeration of Clostridium perfringens – Colony -count technique  
8. ISO 6579 -1, Microbiology of the food chain – Horizontal method for the detection, 
enumeration and serotyping of Salmonella – Part 1: Detection of Salmonella spp.  
9. ISO 11290 -1, Microbiology of the food chain – Horizontal method for the detection 
and enumeration of Listeria monocytogenes and of Listeria spp. – Part 1: 
Detection method  
10. ISO 11290 -1, Microbiology of the food chain – Horizontal method for the detection 
and enumeration of Listeria monocytogenes and of Listeria spp. – Part 1: 
Detection method  
11. ISO 6633, Fruits, vegetables and derived products – Determination of lead 
content – Flameless atomic absorption spectrometric met hod 
12. ISO 5961, Water quality – Determination of cadmium by atomic absorption 
spectrometry  
13. ISO 6637, Fruits, vegetables and derived products – Determination of mercury 
content – Flameless atomic absorption method  
9. Proposed date of adoption:  June 2019  
Prop osed 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 
numbers and email and website addresses, if available , of other body:   
https://members.wto.org/crnattachments/2019/TBT/UGA/19_1348_00_e.pdf