2.

Agency responsible:

Uganda National Bureau of Standards

Plot 2-12 ByPass Link, Bweyogerere Industrial and Business Park

P.O. Box 6329

Kampala, Uganda

Tel: +(256) 4 1733 3250/1/2

Fax: +(256) 4 1428 6123

E-mail: info@unbs.go.ug

Website: https://www.unbs.go.ug

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 [ ], 3.2 [ ], 7.2 [ ], other:

4.

Products covered (HS or CCCN where applicable, otherwise national tariff heading. ICS numbers may be provided in addition, where applicable): Potatoes, prepared or preserved otherwise than by vinegar or acetic acid (excl. frozen) (HS code(s): 200520); Vegetables and derived products (ICS code(s): 67.080.20); Potato crisps

5.

Title, number of pages and language(s) of the notified document: DUS DARS 850:2024, Potato crisps — Specification, first edition; (18 page(s), in English)

Note: This Draft Uganda Standard was also notified to the SPS Committee.

6.

Description of content: This Draft Uganda Standard specifies requirements and methods of sampling and test for crisps made from potato tubers (Solanum tuberosum L.)

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; Harmonization; Reducing trade barriers and facilitating trade

8.

Relevant documents:

1. ARS 53, General principles of food hygiene — Code of practice

2. ARS 56, Prepackaged foods — Labelling

3. ARS 471, Food grade salt — Specification

4. ARS 847, Fresh potato tubers — Specification

5. CODEX STAN 192, General standard for food additives

6. CODEX STAN 193, Codex general standard for contaminants and toxins in food and feed

7. ISO 712, Cereals and cereal products — Determination of moisture content — Reference method

8. ISO 2171, Cereals, pulses and by-products — Determination of ash yield by incineration

9. ISO 3960, Animal and vegetable fats and oils – Determination of peroxide value – Iodometric (visual) endpoint determination

10. ISO 4833-1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of microorganisms — Colony-count technique at 30 degrees C

11. ISO 4833-1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of microorganisms — Colony-count technique at 30 degrees C

12. ISO 6579, Microbiology of food and animal feeding stuffs — Horizontal method for the detection of Salmonella spp.

13. ISO 7251, Microbiology of food and animal feeding stuffs — Horizontal method for the detection and enumeration of presumptive Escherichia coli — Most probable number technique

14. ISO 11085, Cereals, cereals-based products and animal feeding stuffs

15. ISO 21527-2, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of yeasts and moulds — Part 2: Colony count technique in products with water activity less than or equal to 0.95

16. ISO 27107, Animal and vegetable fats and oils — Determination of peroxide value — Potentiometric end-point determination

17. EAS 745:2010, Potato crisps — Specification

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:

Uganda National Bureau of Standards

Plot 2-12 ByPass Link, Bweyogerere Industrial and Business Park

P.O. Box 6329

Kampala, Uganda

Tel: +(256) 4 1733 3250/1/2

Fax: +(256) 4 1428 6123

E-mail: info@unbs.go.ug

Website: https://www.unbs.go.ug

https://members.wto.org/crnattachments/2024/TBT/UGA/24_08381_00_e.pdf