G/TBT/N/BDI/41  
 
23 May 2019  
(19-3563) 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:  BURUNDI   
If applicable, name of local government involved (Article 3.2 and 7.2):   
2. Agency responsible:   
Burundi Bureau of Standards and Quality Control (BBN)  
Boulevard de la Tanzanie N° 500  
BP: 3535 Bujumbura, Burundi  
Tel: +25722221815/+25722221577  
E- Mail: info@bbn -burundi.org   
Website: www.bbn -burundi.org   
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):  Fish and 
fishery products (ICS 67.120.30)  
5. Title, number of pages and language(s) of the notified document:  Fried fish — 
Specification (10 page(s), in English)  
6. Description of content:  This East African Standard adopted as Burundi Standard 
specifies requirements, sampling and test methods for fried fish of all species, which may 
be whole or portions intended for human consumption.  
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; 
Reducing trade barriers and facilitating trade  
8. Relevant documents:   
1. AOAC 925.09, Solids (total) and loss on drying (moisture) in flour —– Vacuum 
oven method  
2. AOAC 972.23, Lead in fish —– Atomic absorption spectrophotometric method  
3. AOAC 973.34, Cadmium in food — Atomic absorption spectrophotometric method  
4. AOAC 977.13, Histamine in sea food — Fluorometric method  
5. AOAC 983.20, Mercury (methyl) in fish and shellfish — Gas chromatographic 
method  
6. CAC/GL 50, General guidelines on sampling  G/TBT/N/BDI/41  
 
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  7. CAC/RC P 52, Code of practice for fish and fishery products  
8. CODEX STAN 192, General standard for food additives  
9. EAS 35, Fortified food grade salt — Specification  
10. EAS 62 -1, Fish handling and processing — Code of practice — Part 1: Fresh fish  
11. EAS 321, Edible fats a nd oils (general) — Specification  
12. EAS 38, Labelling of pre -packaged foods —General requirements  
13. EAS 39, Hygiene in the food and drink manufacturing industry ― Code of practice  
14. EAS 803, Nutrition labelling — Requirements  
15. EAS 804, Claims on foods — Requireme nts 
16. EAS 805, Use of nutritional and health claims — Requirements  
17. ISO 660, Animal and vegetable fats and oils — Determination of acid value and 
acidity  
18. ISO 4833 (all parts), Microbiology of food and animal feeding stuffs — Horizontal 
method for the enumerat ion of microorganisms — Colony -count technique at 30 
degrees C  
19. ISO 6579, Microbiology of food and animal feeding stuffs — Horizontal method 
for the detection of Salmonella spp.  
20. 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  
21. ISO 7251, Microbiology of food and animal feeding stuffs — Horizontal method 
for the detection and enumera tion of presumptive Escherichia coli — Most 
probable number technique  
22. ISO 7937, Microbiology of food and animal feeding stuffs — Horizontal method 
for the enumeration of Clostridium perfringens -- Colony -count technique  
23. ISO 21527 -1, Microbiology of food an d animal feeding stuffs — Horizontal   
9. Proposed date of adoption:  To be determined  
Proposed date of entry into force:  To be determined  
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:   
Documentation and Information Centre Division at BBN  
Boulevard de la Tanzanie N° 500  
BP: 3535 Bujumbura, Burundi  
Tel: +25722221815 or +25722221577  
E- Mail: info@bbn -burundi.org   
Website: www.bbn -burundi.org