FINAL DRAFT UGANDA 
STANDARD  
  FDUS EAS 128
First Edition
2011-mm-dd
 
 Reference numbe r
FDUS EAS 128: 2011
© UNBS 2011
  
Milled rice — Specification 
 FDUS EAS 128: 2011 
i i                 ©  U N B S  2011 - All rights reserved 
 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 128: 2011 
© 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 limentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT/SPS Agr eements 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 St andard, FDUS EAS 128:2011 , Milled rice — Specification, is identical with  and has 
been reproduced from  an 
East Afric an Standard, EAS 128:2011, Milled rice — Specification,  and is being 
proposed for adoption as a Uganda Standard.  
This standard was developed by the Food and agricu lture Standards Technical Committee (UNBS/TC 2).  
Wherever the words, “East African Standard" appear, they should be replaced by "Uganda Standard." 
 
  EAS 128:2011
ICS 67.060.10
 
© EAC 2011 Second Edition 2011  
 
      
EAST AFRICAN STANDARD 
 
Milled rice — Specification  
    
 
 
 
 
                      
EAST AFRICAN COMMUNITY  
HS 1006.30.00  EAS 128:2011  
 
 
Foreword 
 
Development of the East African Standards ha s 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 Comm unity will be removed.  
 In order to meet the above objectives, the EAC Partner States have enacted an East African 
Standardization, Quality Assurance, Metrology an d Test Act, 2006 (EAC SQMT Act, 2006) to make 
provisions for ensuring standardization, quality as surance, 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 society and the 
environment in the Community. 
 
East African Standards are formulat ed in accordance with the proc edures established by the East 
African Standards Committee. The East Afri can Standards Committee is established under the 
provisions of Article 4 of the EAC SQMT Act, 2006. The Committee is composed of representatives of the National Standards Bodies in Partner States, t ogether with the representatives from the private 
sectors and consumer organizations. Draft East African Standards are circ ulated to stakeholders 
through the National Standards Bodies in the Pa rtner States. The comments received are discussed 
and incorporated before finalization of standards, in accordance with the procedures of the 
Community.   Article 15(1) of the EAC SQMT Act, 2006 provides t hat “Within six months of the declaration 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 nationa l 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 therefore expected to ensure that they  always have the latest versions of 
the standards they are implementing.   
© East African Community 2011 — 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 
                                                 
* © 2011 EAC — All rights of exploitation in any form and by an y means reserved worldwide for EAC Partner States’ NSBs.  
 
ii © EAC 2011 — All rights reserved EAS 128:2011  
 
Introduction 
 
 
This standard has been developed to take into account:  
⎯ the needs of the market for the product;  
 
⎯ the need to facilitate fair domestic, regional and international trade and prevent technical barriers 
to trade by establishing a common trading language for buyers and sellers. 
 ⎯ the structure of the CODEX, UNECE, USA, ISO and other internat ionally significant standards; 
 
⎯ the needs of the producers in gaining knowle dge of market standards, conformity assessment, 
commercial cultivars and crop production process; 
 
⎯ the need to transport the product in a manner that  ensures keeping of quality until it reaches the 
consumer; 
 ⎯ the need for the plant protection authority to certif y, through a simplified form, that the product is 
fit for cross-border and international trade without carrying plant disease vectors; 
 ⎯ the need to promote good agricultural practi ces that will enhance wider market access, 
involvement of small-scale traders and hence making farming a viable means of wealth creation; 
and 
 
⎯ the need to ensure a reliable production base of consistent and safe crops that meet customer 
requirements. 
© EAC 2011 — All rights reserved iii EAS 128:2011  
iv © EAC 2011 — All rights reserved  
Contents 
 
1 Scope  .................................................................................................................................. 1  
2 Normative references  ......................................................................................................... 1  
3 Terms and Definitions ........................................................................................................ 1  
4 Quality requirements  .......................................................................................................... 6  
4.2 General  requirements  ................................................................................................ 6  
4.3 Specific requirements ................................................................................................. 6  
4.3.1 Grading  ...................................................................................................................... 6  
4.3.2  Ungraded milled rice  .............................................................................................. 7  
4.4 Reject grade milled rice  ............................................................................................. 7  
5 Contaminants  ..................................................................................................................... 7  
5.1 Heavy metals  .............................................................................................................. 7  
5.2 Pesticide residues  ....................................................................................................... 8  
5.3 Mycotoxin limits  ........................................................................................................ 8  
6 Hygiene  .............................................................................................................................. 8  
7 Packaging  ........................................................................................................................... 8  
8 Labelling  ............................................................................................................................ 9  
9 Sampling methods  .............................................................................................................. 9  
 EAS 128:2011  EAST AFRICAN STANDARD 
 
Milled rice — Specification  
 
 
1 Scope 
 
This East African Standard specifies the requiremen ts and methods of sampling and test for milled   
rice of the varieties grown from Oryza spp . intended for human consumption..  
 
2 Normative references 
 
The following normative documents contain provisions which, through reference in this text constitute 
provisions of this East African Standards 
 
ISO 605 , Pulses — Determination of impurities, size, foreign odours, insects, and species and variety 
— Test methods  ISO 711, Cereals and cereal products — Determination of moisture content (Basic reference method)  
 ISO 712 , Cereals and cereal products — Determinati on of moisture content — Routine reference 
method  
ISO 5223, Test sieves for cereals  
 ISO 6639-1, Cereals and pulses — Determination of hidden insect infestation — Part 1: General 
principles  
 ISO 6639-2, Cereals and pulses — Determination of hidden insect infestation — Part 2: Sampling  
 
ISO 6639-3, Cereals and pulses — Determination of hidden insect infestation — Part 3: Reference 
method  
 
ISO 6639-4, Cereals and pulses — Determination of hidde n insect infestation — Part 4: Rapid 
methods  
 
ISO 13690, Cereals, pulses and milled products — Sampling of static batches  
 ISO 16050,  Foodstuffs — Determination of aflatoxin B
1, and the total content of aflatoxin B 1, B2, G1 
and G 2 in cereals, nuts and derived products  — High performance liquid chromatographic method 
 EAS 38, Labelling of prepackaged foods — Specification  
 EAS 79, Cereals and pulses as grain — Methods of sampling  
 
EAS 217, Methods for the microbiological examination of foods 
 EAS 39, Hygiene in the food and drink manufac turing industry — Code of practice 
 
CODEX Stan 193, Codex general Standards for contaminants and toxins in Food and Feed 
 
3 Terms and Definitions  
 For the purpose of this East African Stan dard, the following definitions shall apply. 
3.1 
milled rice 
whole or broken kernels of rice ( Oryza spp  from which the hulls and at least the outer bran layers 
have been removed.  
 
© EAC 2011 — All rights reserved  EAS 128:2011  
3.2  
Bran 
a by product from milling consisting of the outer (per icarp) layers of the kernel with part of the germ 
 
3.3 
aromatic milled rice special varieties of rice ( Oryza sativa  L. scented ) that have a distinctive an d characteristic aroma; 
e.g., basmati and jasmine rice  
3.4 
broken kernels  
pieces of rice that are less than  three-quarters of a whole kernel and includes grains of rice in which 
part of the endosperm is exposed or rice without a ge rm. If the piece is more than three-quarters of a 
kernel, it is considered whole.   
3.5 
brown rice hole or broken kernels of rice from which the hulls have been removed 
 3.6 chalky kernels 
head rice or broken kernel of non-parboiled rice , except wax rice, whose whole surface has an 
opaque and floury appearance 
 
3.7 
chip part of kernel which passes through a metal sieve with round perforations 1.4 mm in diameter 
 
3.8 Variety  
There are four classes of milled rice. The following  four classes shall be based on the percentage of 
whole kernels, and types of rice: 
 
Long Grain Milled Rice. 
Medium Grain Milled Rice. 
Short Grain Milled Rice. Mixed Milled Rice. 
 
 
(1) Long grain milled rice  shall consist of milled rice which contains more than 25.0 percent of 
whole kernels of milled rice and in Grades 1 th rough 4 not more than 10.0 percent of whole or 
broken kernels of medium or short grain rice.  
 
(2) Medium grain milled rice  shall consist of milled rice which contains more than  25.0 percent of 
whole kernels of milled rice and in Grades 1 th rough 4 not more than 10.0 percent of whole or 
broken kernels of long grain rice or whole kernels of short grain rice.  
 
(3) Short grain milled rice  shall consist of milled rice which contains more than 25.0 percent of 
whole kernels of milled rice and in Grades 1 th rough 4 not more than 10.0 percent of whole or 
broken kernels of long grain rice or w hole kernels of medium grain rice.  
 
(4) Mixed milled rice  shall consist of milled rice which c ontains more than 25.0 percent of whole 
kernels of milled rice and more than 10.0 perc ent of "other types" as defined in 3.1.  
 
3.9 
damaged kernels/defective kernels 
kernels, pieces of rice ker nels, and other grains that ar e badly ground-damaged, badly weather-
damaged, diseased, frost-damaged, germ-damaged, heat-damaged, injured-by-heat, insect-bored, field fungi, skinned, mould-damaged, shot or sprout -damaged, dark tipped, pink-stained, over-dried 
damaged, bin burnt, storage mould affected or rotted, smut, stained or otherwise materially damaged.  
 
 
2 © EAC 2011 — All rights reserved EAS 128:2011  
3.10 
extra-well-milled rice 
rice obtained by milling husked rice in such a way that all of the br an and almost all of the embryo 
have been removed 
 3.11 foreign matter 
all organic and inorganic material other than pearl millet, broken kernels, other grains and filth.  
 3.12 
glutinous milled rice 
special varieties of rice ( Oryza sativa  L. glutinosa ) which contain more than 50 percent chalky kernels 
and have a white and opaque appearance. For long grain, medium grain, and short grain milled rice, 
Grade 1 shall contain not more than 1.0 percent of nonchalky kernels, Grade 2 not more than 2.0 
percent of nonchalky kernels, Grade 3 not more th an 4.0 percent of nonchalky kernels, Grade 4 not 
more than 6.0 percent of nonchalky kernels. For second head milled rice, Grade 1 shall contain not more than 4.0 percent of nonchalky kernels, Gra de 2 not more than 6.0 percent of nonchalky kernels, 
Grade 3 not more than 10.0 percent of nonchalky kernels and Grade 4 not more than 15.0 percent of 
nonchalky kernels. For screenings milled rice, ther e are no grade limits for percent of nonchalky 
kernels. For brewers milled rice, the special ca tegory "Glutinous milled rice" is not applicable. 
 3.13 
granulated brewers milled rice granulated brewers milled rice shall be milled rice which has been crushed or granulated so that 95.0 
percent or more will pass through a 5 sieve, 70.0 percent or more will pass through a 4 sieve, and not 
more than 15.0 percent will pass through a 2 1/2 sieve. 
 
3.14 
head rice whole kernel or part of the kernel with a length gr eater than or equal to 75 % of the average length of 
the test sample kernels (see Figure 1) 
 
 
a Not passing through a round perforation of 1.4 mm in diameter 
 
L is the average length 
 
Figure 1 — Size of kernels, broken kernels and chips  
 
3.15 
heat-damaged kernels 
whole or broken kernels of rice which are materially discoloured and damaged as a result of heating 
and parboiled kernels in nonparboiled rice which are as dark as, or darker in color than, the interpretive line for heat-damaged kernels. 
© EAC 2011 — All rights reserved  EAS 128:2011  
 
NOTE This category includes the kernel that is yellow/dark yellow in the case of non-parboiled rice and orange/dark orange 
in the case of parboiled rice, due to a microbiological alteration. 
 
3.16 
immature kernel/malformed kernel head rice or broken kernel which is unripe and/or badly developed 
 3.17 insect/pest damaged 
grains eaten in part by stored grain insects and any field pests of grains including Heliothis spp . 
Grains may have a hole (commonly referred to as bored) or have a chewed appearance on any part 
of the grain.  
3.18 
large broken kernel 
part of kernel with a length less than three-quarte rs but greater than one half of the average length of 
the test sample kernels 
 
3.19 
medium broken kernel part of kernel with a length less than or equal to one half but greater than one quarter of the average 
length of the test sample kernels (Figure 1) 
 
3.20 
paddy kernels whole or broken unhulled kernels of rice; whole or broken kernels of brown rice, and whole or broken 
kernels of milled rice having a portion or portions of  the hull remaining which cover 12.5 % or more of 
the whole or broken kernel 
 
3.21 
parboiled milled rice milled rice in which the starch has been gelatinized by soaking, steaming, and drying. Grades 1 to 4, 
inclusive, shall contain not more than 10.0 percen t of ungelatinized kernels. Grades 1 and 2 shall 
contain not more than 0.1 percent, Grades 3 and 4 not more than 0.2 percent of non parboiled rice. If the rice is: 
 
(1) Not distinctly coloured by the parboiling process, it shall be considered "Parboiled Light";  
 
(2) distinctly but not materially colored by the parboiling process, it shall be considered "Parboiled"; 
 (3) materially colored by the parboiling process,  it shall be consider ed "Parboiled Dark."  
 
The colour levels for "Parboiled Light," "Parboiled," and "Parboiled Dark" shall be in accordance with 
the interpretive line samples for parboiled rice. 
 
NOTE The maximum limits for "Chalky kernels," "Heat- damaged kernels," "Kernels damaged by heat", and the "Colour 
requirements" are not applicable to the special grade "Parboiled milled rice." 
 3.22 partly gelatinized kernel 
head rice or kernel of parboiled rice which is not fully gelatinized and show s a distinct white opaque 
area 
 
3.23 
peck head rice or broken kernel of parboiled rice of whic h more than 25 % of the surface is dark brown or 
black in colour due to the parboiling process 
 
  
 
4 © EAC 2011 — All rights reserved EAS 128:2011  
3.24 
poisonous, toxic and/or harmful seeds 
any seed which if present in quantities above pe rmissible limit may have damaging or dangerous 
effect on health, organoleptic properties or te chnological performance such as Jimson weed — 
dhatura ( D. fastuosa  Linn and D. stramonium  Linn.) corn cokle ( Agrostemma githago  L., Machai 
Lallium remulenum  Linn.) Akra (Vicia species), Argemone mexicana, Khesari and other seeds that 
are commonly recognized as harmful to health 
 3.25 red 
head rice or broken kernel having a red bran covering more than 25 % of its surface 
 
3.26 
red-streaked kernel 
head rice or broken kernel with red bran streaks of length  greater than or equal to 50 % of that whole 
kernel, but where the surface covered by these red streaks is less than 25 % of the total surace 
 
3.27 
rotten kernels  
kernels that are discoloured, swollen and soft as a re sult of decomposition by fungi or bacteria. They 
may feel spongy under pressure. There is a single tolerance for the total of binburnt, severely mildewed, mouldy, and rotten kernels. 
 
3.28 
sieves 
(a) 5 plate — A laminated metal plate 0.14209inch thick, with a top lamina, 0.05109-inch thick, 
perforated with rows of round holes 0.0781 (5/64) inch in diameter, 5/32 inch from center to center, with each row staggered in relation to the adjacent rows, and a bottom lamina 0.091-
inch thick, without perforations. 
 
(b) 6 plate — A laminated metal plate 0.142-inch thick, with a top lamina 0.051-inch thick, 
perforated with rows of round holes 0.0938 (6/64) inch in diameter, 5/32 inch from center to 
center, with each row staggered in relation to the adjacent rows, and a bottom lamina 
0.09109inch thick, without perforations. 
 (c) 2 1/2 sieve  — A metal sieve 0.032-inch thick, perfor ated with rows of round holes 0.0391 (2 
1/2/64) inch in diameter, 0.075-inch from center to center, with each row staggered in relation 
to the adjacent rows. 
 
(d) 4 sieve — A metal sieve 0.032-inch thick, perforat ed with rows of round holes 0.0625 (4/64) 
inch in diameter, 1/8 inch from center to center, with each row staggered in relation to the 
adjacent rows. 
 
(e) 5 sieve — A metal sieve 0.032-inch thick, perforat ed with rows of round holes 0.0781 (5/64) 
inch in diameter, 5/32 inch from center to ce nter, with each row staggered in relation to the 
adjacent rows. 
 (f) 5 1/2 sieve  — A metal sieve 0.032-inch thick, perfor ated with rows of round holes 0.0859 (5 
1/2/64) inch in diameter, 9/64 inch from center to center, with each row staggered in relation to the adjacent rows. 
 
(g) 6 sieve — A metal sieve 0.032-inch thick, perforat ed with rows of round holes 0.0938 (6/64) 
inch in diameter, 5/32 inch from center to ce nter, with each row staggered in relation to the 
adjacent rows. 
 
(h) 6 1/2 sieve  — A metal sieve 0.032-inch thick, perfor ated with rows of round holes 0.1016 (6 
1/2/64) inch in diameter, 5/32 inch from center to center, with each row staggered in relation to the adjacent rows. 
 
© EAC 2011 — All rights reserved  EAS 128:2011  
(i) 30 sieve — A woven wire cloth sieve having 0.0234-i nch openings, with a wire diameter of 
0.0153 inch. 
 
3.29 
Under-milled rice 
milled rice which is not equal to the milling requirements for "well milled," and "reasonably well milled" 
rice. Grades 1 and 2 shall contain not more than 2.0 percent, Grades 3 and 4 not more than 5.0 percent of well-milled kernels. 
 
3.30 
Un-gelatinized kernels 
whole or broken kernels of parboiled rice with dist inct white or chalky areas due to incomplete 
gelatinization of the starch 
 
3.31 
well milled kernels 
whole or broken kernels of rice from which the hulls and practically all of the germs and the bran 
layers have been removed  
NOTE this factor is determined on an individual kernel basis  and applies to the special grade Under-milled milled rice only. 
 3.32 whole kernels 
unbroken kernels of rice a nd broken kernels of rice which are at  least three-fourths of an unbroken 
kernel 
 
4 Quality requirements  
 
4.1 Raw materials 
 
The rough or brown rice from which the milled rice  is obtained shall be of sound quality, free from 
sand, have characteristic odour and flavour complyi ng with the relevant East African Standards 
 
4.2 General  requirements 
 
4.2.1 Milled  rice shall meet the following general requirements/limits as determined using the 
relevant standards listed in Clause 2: 
 
a) shall be the dried mature grains of edible Oryza spp ; 
 
b) shall be  clean, wholesome, uniform in size, colour and shape; 
 
c) shall be safe and suitable for human consumption; 
 
d) shall be free from abnormal flavours, musty, s our or other undesireable odour, obnoxious smell 
and discolouration;  
 
e) shall be free from micro-organisms and substances originating from micro-organisms, fungi or 
other poisonous or deleterious substances in amounts that may constitute a hazard to human health. 
 
4.3 Specific requirements 
 
4.3.1 Grading  
 
Milled rice grains for human consumption shall be graded into three grades on the basis of the 
tolerable limits established in Table 1 which shall be additional to the general requirements set out in 
this standard.   
 
 
6 © EAC 2011 — All rights reserved EAS 128:2011  
4.3.2  Ungraded milled rice 
 
Shall be milled rice which does not fall within the requirements of Grades 1, 2, and 3 of this standard 
but is not rejected rice grains. 
 Note: For Tanzania and Burundi this requirement shall not apply. 
 
4.3.3 Reject grade milled rice 
 
This comprises milled rice which has objectionable odour, off flavour, living insects or which do not 
possess the quality characteristics specified in T able 1. It cannot satisfy the conditions of ungraded 
milled rice and shall be graded as reject milled rice and shall be regarded as unfit for human consumption. 
 
Table 1 — Specific requirements  
 
Characteristics Maximum limits Test Method 
 Grade 1 Grade 2 Grade 3 
Broken, % 5 7 15 
 
ISO 605 Heat damaged rice, % 1 1.5 2.0 
Damaged rice, % 1.5 2 3.0 
Chalky a % 2 4 10 
Red or red streaked, % 2 6 12 
immature grains, % 1 1.5 2 
Other contrasting varieties, % 1 2 3 
Organic matter, % 0.1 0.2 0.5 
Inorganic matter, % 0.1 0.1 0.1 
Paddy grains, % 0.3 0.3 0.3 
Live weevils/kg Nil Nil Nil 
Filth, % 0.1 0.1 0.1 
Moisture contents, % 13 13 13 EAS 82/ISO 712 
Total Aflatoxin (AFB1+AFB2+AFG1 
+AFG2)), ppb  10 
ISO 16050 Aflatoxin B1 only, ppb 5 
 
Fumonisin ppm  2 
 
 
5 Contaminants 
 
5.1 Heavy metals 
 Milled rice shall comply with those maximum limits for heavy metals established by the Codex 
Alimentarius Commission for this commodity.  
 
 
© EAC 2011 — All rights reserved  EAS 128:2011  
5.2 Pesticide residues 
 
Milled rice shall comply with those maximum pesticide residue limits established by the Codex 
Alimentarius Commission for this commodity   
Note: where the use of certain pesticides  is prohibited by some Partner Stat es, then it shall be notified to all 
Partner States accordingly. 
 
5.3 Mycotoxin limits 
 
Milled rice shall comply with those maximum myco toxin limits established by the Codex Alimentarius 
Commission for this commodity. In  particular, total aflatoxin levels in milled rice for human 
consumption shall not exceed 10 µg/kg (ppb) with B 1 not exceeding 5 µg/kg (ppb) when tested 
according to ISO 16050.  
6 Hygiene 
 6.1 Milled rice shall be produced, prepared and handled in accordance with the provisions of 
appropriate sections of EAS 39  
 
6.2 When tested by appropriate standards of samp ling and examination listed in Clause 2, the 
products: 
 
⎯ shall be free from microorganisms in amounts which may represent a hazard to health and shall 
not exceed the limits stipulated in Table 2; 
 ⎯ shall be free from parasites which may represent a hazard to health; and 
 
⎯ shall not contain any substance originating from  microorganisms in amounts which may represent 
a hazard to health. 
 
 
Table 2 — Microbiological limits 
 
 Type of micro-organism Limits Test method 
i)  Yeasts and moulds, max. per g 102  
 
EAS 217 
 ii) S.aureus  per 25 g Not 
detectable 
iii) E. Coli , max. per g Not 
detectable
iv) Salmonella, max. per 25 g  Not 
detectable
  
7 Packaging 
 
7.1 Milled rice shall be packed in suitable packages which shall be clean, sound, free from insect, 
fungal infestation and the packing material shall be of food grade quality. 
 
7.2 Milled rice shall be packed in containers which will safeguard the hygienic, nutritional, 
technological and organoleptic qualities of the products. 
 
7.3 The containers, including packaging material, shall be made of substances which are safe 
and suitable for their intended use. They shall not impart any toxic substance or undesirable odour or 
flavour to the product. 
 
7.4 Each package shall contain rice of the sa me type and of the same grade designation. 
 
7.5  If milled rice is presented in bags, the bags  shall also be free of pests and contaminants. 
8 © EAC 2011 — All rights reserved EAS 128:2011  
 
7.6 Each package shall be securely closed and sealed. 
 
8 Labelling 
 8.1 In addition to the requirements in EAS 38, each  package shall be legibl y and indelibly marked 
with the following: 
 
i) product name as “Milled Rice”; 
 ii) variety; 
o Long grain milled rice 
o Medium grain milled rice 
o Short grain milled rice 
o Mixed milled rice 
 iii) grade; 
 
iv) name, address and physical location of the manufacturer/ packer/importer;  
v) lot/batch/code number; 
 vi) net weight, in kg; 
 
Note: EAC partner states are signatory to the Intern ational Labour Organizations (ILO) for maximum package 
weight of 50kg where human loading and offloading is involved 
 
vii) the declaration “Food for Human Consumption’’ 
 viii) storage instruction as “Store in a c ool dry place away from any contaminants’’; 
 ix) crop year;  
x) packing date; 
 xi) instructions on disposal of used package; 
 
xii) country of origin; 
 
xiii) a declaration on whether the milled rice was genetically modified or not. 
 
 9 Sampling methods 
 
Sampling shall be done in accordan ce with the EAS 79/ISO 13690. 
 
 
 
  
 
  
 
  
 
  
 
© EAC 2011 — All rights reserved  EAS 128:2011  
10 © EAC 2011 — All rights reserved