FINAL DRAFT UGANDA 
STANDARD  
  FDUS EAS 745
First Edition
2011-mm-dd
 
Referen
ce numbe r
FDUS EAS 745: 2010
 © UNBS 201 1
  
Potato crisps — Specification 
 FDUS EAS 745: 2010  
 
© UNBS  2011 – All rights reserved ii 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 2011 
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, in cluding 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 41 505 995 
Fax: 256 41 286 123 
E-mail: unbs@infocom.co.ug
Web: www.unbs.go.ug  
 FDUS EAS 745: 2010 
© UNBS  2011 - All rights rese rved                iii National foreword 
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry  of Tourism, Trade and 
Industry established under Cap 327, of the Laws of U ganda. 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 A limentariu s Commission on Food Standards, and  
(c) the National Enquiry Point on TBT/SPS Agr eem ents 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 standards in a gi ven field or area and consists of representatives of 
consumers, traders, academician s, manufacturers, governme nt and other stakeholders. 
Draft Uganda Standards adopted by the Technical Committ ee 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. 
This Final Draft Uganda Standard, FDUS EAS 745:2010, Potato crisps — Specification, is identical with and 
has been reproduced fr om an East African Standard, EAS 745:2010, Potato crisps — Specification,  and is 
being proposed for adoption as a Uganda Standard.  
This standard was developed by the Food and Agricu lt ure Standards Technical Committee (UNBS/TC 2).  
Wherever the words, “East African Standard" appear, they sho uld be replaced by "Uganda Standard." 
 
 EAS 745:2010
 ICS 67.080.20
 
© EAC 2010                First Edition 2010  
 
EAST AFRICAN STANDARD 
 
 
Potato crisps — Specification 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
EAST AFRICAN COMMUNITY 
 EAS 745:2010 9 
 
© EAC 2010 – All rights reserved               ii 
 Foreword 
 
Development of the East African Standards has been necessitated by the need for harmonizing requirements 
governing quality of products and services in East Africa. It is envisaged that through harmonized 
standardization, trade barriers which are encountered when goods and services are exchanged within the 
Community will be removed.  
 
In order to meet the above objectives, the EAC Partner  States have enacted an East African Standardization, 
Quality Assurance, Metrology and Test Act, 2006 (EAC SQMT Act, 2006) to make provisions for ensuring 
standardization, quality assurance, metrology and testing of  products produced or originating in a third country 
and traded in the Community in order to facilitate industrial development and trade as well as helping to 
protect the health and safety of societ y and the environment in the Community. 
 
East African Standards are formulated  in accordance with the procedures established by the East African 
Standards Committee. The East African Standards Committe e is established under the provisions of Article 4 
of the EAC SQMT Act, 2006. The Committee is compos ed of representatives of the National Standards 
Bodies in Partner States, together with the repr esentatives from the priv ate sectors and consumer 
organizations. Draft East African Standards are circul ated to stakeholders through the National Standards 
Bodies in the Partner States. The comments received are discussed and incorporated before finalization of 
standards, in accordance with t he procedures of the Community.  
 
Article 15(1) of the EAC SQMT Act, 2006 provides that “Wit hin six months of the declar ation of an East African 
Standard, the Partner States shall adopt, without deviation from the approved text of the standard, the East African Standard as a national standard and withdraw any existing national standard with similar scope and 
purpose”. 
 
East African Standards are subject to review, to keep pace with technological advances. Users of the East 
African Standards are therefor e expected to ensure that they always hav e the latest versions of the standards 
they are implementing.  
 
© East African Community 2010 — All rights reserved *
East African Community  
P O Box 1096  
Arusha  
Tanzania  
Tel: 255 27 2504253/8 
Fax: 255-27-2504481/2504255 
E-Mail: eac@eachq.org
Web: www.each.int 
                                                      
* © 2010 EAC — All rights of exploitation in any form and by an y means reserved worldwide for EAC Partner States’ NSBs.  
 EAS 745:2010 
Acknowledgement 
This standard was devel oped with support from the Policy Analysi s and Advocacy Programme (PAAP) of the 
Association for Strengthening Agricult ural Research in Eastern and Cent ral Africa (ASARECA). This was 
possible though a grant by the United States Agency for International Development (USAID). This support 
was used in the process of formulation and mobilization of stakeholders to review the standard in national and 
regional fora. 
ASARECA is a non-political association of agricultural research institutes  in: Burundi, DR Congo, Eritrea, 
Ethiopia, Kenya, Madagascar, Rwanda, Sudan, Tanzani a and Uganda. ASARECA serves  as a platform for 
promoting regional research and in the sharing of benef its and spillovers that derive from such research. The 
mission of ASARECA is to “ Enhance regional collective action in agricultural research for development, 
extension and agricultural training and education, to pr omote economic growth, fight poverty, eradicate hunger 
and enhance sustainable use of resources in Eastern and Central Africa ”. 
Development of standards has been part of PAAP’s contribution to changing the way business is done in 
crucial agricultural sectors to increase effici ency and/or reduce waste through rationalization and 
harmonization of policies, laws, regulations and proc edures. Rationalization focuses on how countries conduct 
business in a given subsector, and determines what should be done to make the procedures and processes 
more efficient. Harmonization brings together regionally  different approaches (policies, laws, regulations and 
procedures) into unified approaches that are applied acro ss the countries. This harmonization process allows 
commodities and factors to move freely across national boundaries, thereby improving domestic and foreign investment by expanding markets beyond national borders. Over time this will lead to gradual attainment of 
seamless borders for trade in potatoes and potato products across the region. 
Removal of regulatory bottlenecks to transboundary mo vement of potato products in the region will enhance 
competitiveness of trade and value addition in the sub-se ctor. It will improve the value chains by supporting 
product differentiation and hence increased trade in pot ato products in the region.  This will ultimately 
contribute to incomes, employment generation and improved welfare in the region. This fits snugly with the 
aspirations of ASARECA as a key player contributing to economic dev elopment of the region.  
 
© EAC 2010 – All rights reserved                 iii 
 EAST AFRICAN STANDARD EAS 745:2010
 
1               © EAC 2010– All rights reserved 
 Potato crisps — Specification 
 
 
1 Scope 
 
This East African Standard specifies requirements and methods of sampling and test for crisps made 
from potato tubers ( Solanum tuberosum  L.) 
 
2 Normative references 
 
The following referenced documents are indispensable for the application of this document. For dated 
references, only the edition cited applies. For undated  references, the latest edition of the referenced 
document (including any amendments) applies. 
 
EAS 35,  Specification for edible (fortified) salt  
 
EAS 38,  General standard for labeling of prepackaged foods 
 
EAS 39,  Code of practice for hygiene in the food and drink manufacturing industry  
 
EAS 103, Schedule of permitted food additives 
 
ISO 3960, Animal and vegetable fats and oils — Determination of peroxide value 
 
EAS 321,  Edible oils and fats ─ Specification  
 
EAS 748, Fresh potatoes - Specification 
 
EAS 98,  Spices and condiments ─ Specification 
 
3 Product description  
 
potato crisps 
thin slices of peeled and washed potato tubers, deep-fried until  crunchy  
 
4 Essential quality and compositional requirements 
 
4.1 Raw materials  
 
The following materials shall be used in the manufacture of potato crisps: 
 
a) potato, conforming to EAS  748; and 
 
b) edible oil or fat conforming to EAS 321  
 
NOTE Using the oil several times may lead to poor quality and affect the safety of the crisps. 
 
4.2 Optional ingredients 
 
In addition to the essential ingredients specified in 4.1, the following optional ingredients may be added: 
 
a) spices and condiments conforming to EAS 98 and ; 
 
b) salt conforming to EAS 35;  EAS 745:2010 9 
 
4.3 General quality requirements  
 
Potato crisps shall; 
 
a) shall be light yellow to golden brown in colour or typical colour of the permitted additive used, 
 
b) be generally uniform in size and symmetry, 
 
c) be well cooked, crispy and free from sogginess and excessive oil, 
 
d) have crispy texture and the external surface shall not show any noticeable separation from 
the inner portion, 
 
e) not be  rancid, bitter and have off odours and flavours, and 
 
f) practically free from foreign ma tter, adulterants and any other blemish. 
 
4.4 Defects 
 
Potato crisps, when packed, shall not contain more  than 10 % by mass of small pieces, slivers and 
irregular pieces. 
 
Packed potato crisps shall have not more than 1 % of the crisps with the following defects: 
 
a) surface or internal pigmentation; and 
 
b) black specks and spots. 
 
c) blisters and  
 
d) callous areas. 
 
4.5 Essential compositional requirements 
 
Potato crisps shall conform to the requirements specified in Table 1. 
 
Table 1— Chemical compositional requirements for potato crisps  
Characteristic Limit Method of test  
Moisture content, %, by  mass, max. 5 Annex A  
Free fatty acids, %, by mass on dry weight basis, 
max. 0.5 Annex B 
Acid insoluble ash, % by mass on dry weight basis, max. 0.05 Annex C 
Peroxide value, meq/oxygen per gram 0. 5 mg/kg EAS  ISO 3960  
Fat content on dry weight basis  
35  
Sodium chloride (NaCl) on dry weight basis, %, max 2  
 
5 Food additives 
 
Food additives may be used in the preparation of potato crisps in accordance with EAS 103. 
 
© EAC 2010 – All rights reserved               2 
 EAS 745:2010 
 
6 Contaminants 
 
6.1 Pesticide residues 
 
Potato crisps shall conform to those maximum re sidue limits established by the Codex Alimentarius 
Commission for this commodity.  
 
6.2 Other contaminants  
 
Potato crisps shall comply with the maximum levels of the Codex General Standard for Contaminants 
and Toxins in Food and Feed (CODEX STAN 193). 
 
7 Hygiene  
 
Potato crisps shall be prepared  and handled in hygienic manner in accordance with EAS 39 shall 
conform to microbiological limits in Table 3. 
 
Table 3— Microbiological requirements for potato crisps 
 
Micro-organism(s) Maximum limit Method of test 
Total viable count, CFU per gram, 
max 103 EAS ISO  
Escherichia coli , CFU per  gram Shall be absent  ISO 7251 
ISO 4833; 
Salmonella  Shall be absent ISO 6579 
Yeasts and moulds, CFU per gram 103 EAS ISO  
ISO 21527-2 
 
8 Packaging 
 
Before packaging, the crisps excess oil shall be re moved. The crisps shall be packaged within a short 
time after frying so as to keep the crispy taste and texture of the crisps. 
 
The product shall be packed in food grade material s that ensure the qualit y, safety and integrity 
throughout the shelf life. 
 
9 Weights and Measures   
 
Fresh sweet cassava shall be packaged in accordan ce with the Weights and Measures requirements 
of the destination country.  
 
10 Labelling  
 
In addition to the requirements of EAS 38,  the following specific labelling requirements shall apply and 
shall be legibly  and indelibly marked; 
 
a) common name of the product shall be “Potato crisps.”  
 
b) If spiced the product shall be labelled “Spiced potato crisps”; 
 
c) name, physical address and location of the manufacturer and /or trade/brand name; 
© EAC 2010 – All rights reserved               3 
 EAS 745:2010 9 
 
d) date of manufacture; 
 
e) best before date; 
 
f) country of origin; 
 
g) list of ingredients; 
 
h) net weight; and 
 
i) lot identification  
 
j) storage instructions  
 
k) Instructions on disposal of used package. 
 
l) salted or unsalted 
 
m) declaration of flavouring agent or spice used 
 
11 Methods of test 
 
The product covered by this standard shall be tested ac cording to the methods of test indicated in this 
standard. 
 
12 Criteria for conformity  
 
A lot shall be declared as conforming to this standard  if each sample inspected or analysed for quality 
requirement conforms to the provision of this standard. 
 
 
© EAC 2010 – All rights reserved               4 
 EAS 745:2010 
Annex A  
(normative) 
 
Determination of moisture content 
A.1 Procedure 
Weigh accurately 10 g of the material in a suitable moisture dish previously dried in an electric oven 
and weighed.  Place the dish in an electric oven main tained at 105 °C ± 1 °C for 5 h.  Cool the dish in 
a desiccator and weigh with the lid on.  Repeat the process of heating, cooling and weighing at half-
hour intervals until the loss in weight between two successive weighings is less than 1 mg. 
Record the lowest weight obtained. 
A.2 Calculation and expression of results 
Moisture, percent by mass =  
3 12 1100  x ) (
M MM M
−− 
where,  
M1 is the mass, in grams, of the dish and sample before drying; 
M2 is the mass, in grams, of the dish and sample after drying; 
M3 is the mass, in grams, of the dish only. 
© EAC 2010 – All rights reserved               5 
 EAS 745:2010 9 
 
© EAC 2010 – All rights reserved               6 
 Annex B 
(normative) 
 
Determination of free fatty acids 
B.1 Apparatus 
 
Soxhlet fat extraction apparatus 
 
B.2 Reagents 
 
B.2.1 Petroleum ether , distilling below 65 °C, or ethyl ether 
 
B.2.2 Alcohol potassium hydroxide, 0.1 N (use absolute or alcohol denatured with methanol, 
[MeOH]) 
 
B.2.3 Alcohol-ether mixture , equal volumes of 96 % alcohol and ethyl ether 
 
B.2.4 Phenolphthalein solution , 1 % in alcohol or alcohol denatured with methanol (MeOH) 
Add 0.3 ml per 100 ml mixture of alcohol-ether and add alcoholic KOH solution to a faint pink. 
 
B.3 Procedure 
 
Extract 10.00 g ± 0.01 g of the sample taken in a thimble with petroleum ether for about 4 h in a Soxhlet extraction apparatus.  Completely evaporate  the solvent from the extraction flask (weighed 
previously) on a steam bath, cool and weigh the extr action flask with the residue. Dissolve the residue 
in the extraction flask with the 50 ml of the alcohol-ether phenolphthalein solution. Titrate the 
dissolved extract, with standard potas sium hydroxide solution, to a faint pink colour, which persists for 
10 s. If emulsion is formed during titration, dispel  by adding a second 50 ml portion of the alcohol-
ether phenolphthalein solution. 
 
Make a blank titration on 50 ml of the alcohol-ether phenolphthalein solution and substract this value from the titration value of the sample. If t he additional 50 ml portion of the alcohol-ether 
phenolphthalein solution is added, double the blank titration. 
 
B.4 Calculation 
 
Calculate the acid value from the following formula: 
Acid value (as oleic acid) = 
MVN56.1 
where, 
V is the volume, in millilitres, of standa rd potassium hydroxide solution used; 
N is the normality of standard pot assium hydroxide solution; and  
M is the mass, in grams, of the material taken for the test. 
 EAS 745:2010
  
© EAC 2010 — All rights reserved