The Following Notification Is Being Circulated in Accordance with Article 10.6 s4
G/TBT/N/UGA/554
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NOTIFICATION
The following notification is being circulated in accordance with Article 10.6
1. / Notifying Member:UgandaIf 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):Chilli sauce:Sauces and preparations therefor; mixed condiments and mixed seasonings; mustard flour and meal and prepared mustard (HS:2103). Vegetables and derived products (ICS:67.080.20)
5. / Title, number of pages and language(s) of the notified document:DUSDEAS893:2016, Chili sauce – Specification (23 pages, in English)
6. / Description of content:This draft Uganda standard specifies requirements and methods of sampling and test for chilli sauce for human consumption.
7. / Objective and rationale, including the nature of urgent problems where applicable:Trade facilitation; Quality requirements; Protection of human health or safety; Prevention of deceptive practices and consumer protection
8. / Relevant documents:
1. Thai Agricultural Standard TAS 8401-2009 for chilli sauce
2. CODEX STAN 192-1995; Rev. 3-2001, General standard for food additives
3. ISO 6633:1984 Fruits, vegetables and derived products – Determination of lead content – Flameless atomic absorption spectrometric method
4. EAS 38, Packaging, marking and labelling of foods
5. EAS 39, General principles of food hygiene – Code of practice
6. EAS 42, Microbiology – General guidance for the enumeration of microorganisms
7. Colony count technique at 30° C
8. ISO 874, Fresh fruits and vegetables – Sampling
9. ISO 2173, Fruit and vegetable products – Determination of soluble solids – Refractometric method
10. ISO 750 Fruits and vegetables – Determination of titratable acidity
11. ISO 6633, Fruits, vegetables and derived products – Determination of lead content – Flameless atomic absorption spectrometric method
12. ISO 17240:2004 Fruit and vegetable products – Determination of tin content – Method using flame atomic absorption spectrometry
13. ISO 7952:1994 Fruits, vegetables and derived products – Determination of copper content – Method using flame atomic absorption spectrometry
14. ISO 6636-2:1981 Fruits, vegetables and derived products – Determination of zinc content – Part 2:Atomic absorption spectrometric method
15. ISO 17239:2004 Fruits, vegetables and derived products – Determination of arsenic content – Method using hydride generation atomic absorption spectrometry
16. CODEX STAN 192 General standard for food additives
17. ISO 4833 (all parts), Microbiology of the food chain – Horizontal methods for the enumeration of microorganisms
18. ISO 21527-1, Microbiology of food and animal feedingstuffs – Horizontal methods for the enumeration of yeasts and moulds
19. ISO 7251, Microbiology of food and animal feedingstuffs – Horizontal methods for the detection and enumeration of presumptive Escherichia coli – Most Probable Number technique
20. ISO 6579, Microbiology of food and animal feedingstuffs – Horizontal methods for the detection of Salmonella spp.
9. / Proposed date of adoption:December 2016
Proposed date of entry into force:Upon declaration as mandatory by the Minister for Trade, Industry and Cooperatives
10. / Final date for comments:1 October 2016
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/2016/TBT/UGA/16_3031_00_e.pdf