G/TBT/N/UGA/905  
 
9 August 2018  
(18-5036) 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): Tea 
masala; Coffee, tea, mate and spices (HS 09). Spices and condiments (ICS 67.220.10).  
5. Title, number of page s and language(s) of the notified document: 
DUS DEAS  920:2018, Tea masala - Specification, Second Edition. (15 page(s), in English)   
6. Description of content: This Draft Uganda Standard specifies the requirements and 
methods of sampling and test for tea masala which is used as a flavouring material in the 
preparation of tea.  
7. Objective and rationale, including the nature of urgent problems where 
applicable: Consumer information, labelling; Prevention of deceptive practices and 
consumer protection; Prot ection of human health or safety; Quality requirements; 
Harmonization; Reducing trade barriers and facilitating trade  
8. Relevant documents:   
1. CODEX STAN 193, General standard for contaminants and toxins in food and feed  
2. EAS 38, Labelling of pre -packaged foods - Specification  
3. EAS 39, Hygiene in the food and drink industry - Code of practice  
4. EAS 99, Spices and condiments - Terminology  
5. ISO 927, Spices and condiments - Determination of extraneous matter and foreign 
matter content  
6. ISO 928, Spices and condiments - Determination of total ash  
7. ISO 930, Spices and condiments - Determination of acid insoluble ash  
8. ISO 939, Spices and condiments - Determination of moisture content Entrainment 
method  
9. ISO 948, Spices and condiments - Sampling  
10. ISO 1108, Spices an d condiments - Determination of non -volatile ether extract  G/TBT/N/UGA/905  
 
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  11. ISO 4833 -1, Microbiology of the food chain - Horizontal method for the 
enumeration of micro -organisms - Part 1: Colony -count at 30 degrees C - Pour 
plate technique  
12. ISO 7954, Microbiology of food an d animal feeding stuffs - General guidance for 
enumeration of yeasts and moulds - Part 8: Colony count technique at 
25 degrees  C 
13. ISO 16050, Foodstuffs - Determination of aflatoxin B1, and the total content of 
aflatoxins B1, B2, G1 and G2 in cereals, nuts a nd derived products  
14. ISO 7251, Microbiology of food and animal feeding stuffs - Horizontal method for 
the detection and enumeration of presumptive Escherichia coli - Most probable 
number technique  
15. ISO 6579, Microbiology of food and animal feeding stuffs - Part 6: Horizontal 
method for the detection of Salmonella spp.  
16. ISO 6571, Spices and condiments - Determination of volatile oil content 
(hydrodistillation method)  
9. Proposed date of adoption: December 2018  
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 
numbers and email and website addresses, if available, of other body:   
https://members.wto.org/crnattachments/2018/TBT/UGA/18_4283_00_e.pdf