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Draft Uganda Standard DUS 203 DRAFT UGANDA STANDARD Fourth Edition 2010-10-19 Food grade salt — Specification Reference number DUS 203:2010 © UNBS 2010 DUS 203:2010 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 2010 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, including 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 4 505 995 Fax: 256 41 4 286 123 E-mail: [email protected] ii © UNBS 2010 – All rights reserved DUS 203:2010 Table of Contents Foreword ............................................................................................................................................................ iv 1 Scope ...................................................................................................................................................... 1 2 Normative references ............................................................................................................................ 1 3 Terms and definitions ........................................................................................................................... 2 4 Requirements ......................................................................................................................................... 3 4.1 Types of food grade salt ....................................................................................................................... 3 4.2 General requirements ........................................................................................................................... 3 4.3 Particle size ............................................................................................................................................ 4 4.4 Moisture content .................................................................................................................................... 4 4.5 Chemical characteristics ...................................................................................................................... 4 4.7 Use as a carrier ...................................................................................................................................... 5 5 Food additives and processing aids ................................................................................................... 5 5.1 Food additives ....................................................................................................................................... 5 5.2 Processing aids ..................................................................................................................................... 5 6 Contaminants ......................................................................................................................................... 5 7 Hygiene ................................................................................................................................................... 6 8 Packaging ............................................................................................................................................... 6 9 Labelling ................................................................................................................................................. 6 10 Methods of test ...................................................................................................................................... 7 11 Methods of sampling ............................................................................................................................. 7 Annex A (normative) Test for visible impurities.............................................................................................. 8 Annex B (normative) Determination of the chloride content, calculated as sodium chloride .................. 9 Annex C (normative) Methods for determination of iodine in food grade salt ......................................... 11 Annex D (normative) Methods of sampling food grade salt ....................................................................... 13 Annex E (normative) Microbiological test for the presence of red halophylic bacteria .......................... 15 © UNBS 2010 – All rights reserved iii DUS 203:2010 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 Uganda. 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 Alimentarius Commission on Food Standards, and (c) the National Enquiry Point on TBT/SPS Agreements 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 given field or area and consists of representatives of consumers, traders, academicians, manufacturers, government and other stakeholders. Draft Uganda Standards adopted by the Technical Committee 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. The Uganda standards US 203 on edible salts was first published in 1994. It was revised in 1999 and 2006. This draft standard DUS 203:2010 will form the fourth edition following revision to prescribe levels for iodisation at production and border entry points in Uganda and lower the maximum amount of iodine to be added to the salt. This fourth edition will cancels and replaces the third edition, US 203:2006, which has been technically revised. This Uganda Standard US 203:2010; Food grade salt — Specification, was prepared by the Sub Committee on Nutrition and Foods for Special Dietary Uses under the Food and Agriculture Standards Technical Committee (TC 2). The efforts of the committee members and all other stakeholders are acknowledged. iv © UNBS 2010 – All rights reserved UGANDA STANDARD DUS 203:2010 Food grade salt — Specification 1 Scope This Draft Uganda Standard specifies the requirements and methods of sampling and test for food grade salts obtained from the sea, from underground rock salt deposits and from natural brine intended for human consumption either through direct sale to the consumer or use in food manufacturing. It also applies to salt used as a carrier of food additives or nutrients (or both). This standard does not apply to salt which is a by product of chemical industries. 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. US 7, General standard for the labelling of pre-packaged foods US 28, Code of hygiene practice for the food and drink manufacturing industry US 45, General standard for food additives US 500, General requirements for nutrition labelling of foods US 508, General requirements for nutrition and health claims on foods US 566, Use of nutrition claims — Requirements DUS ISO 2479, Sodium chloride — Determination of matter insoluble in water or in acid and preparation of principal solutions for other determinations DUS ISO 2480, Sodium chloride for industrial use — Determination of sulphate content — Barium sulphate gravimetric method DUS ISO 2481, Sodium chloride — Determination of halogens, expressed as chlorine— Mercurimetric method DUS ISO 2482, Sodium chloride — Determination of calcium and magnesium contents — EDTA complexometric methods DUS ISO 2483, Sodium chloride — Determination of moisture content (loss of mass at 110 °C) ICS 71.060.50 Price based on 24 pages © UNBS 2010 – All rights reserved US 110, Sodium chloride for industrial use — Determination of cadmium content US 112, Sodium chloride — Determination of lead content US 113, Sodium chloride — Determination of mercury content US 114, Sodium chloride — Determination of pH and total alkalinity US 116, Sodium chloride — Determination of anti-caking additives content of salt SI No. 2. 2005 The Food and Drugs (Food Fortification) Regulations; 2005. 3 Terms and definitions For the purpose of this standard, the following terms and definitions shall apply. 3.1 food grade salt is a crystalline product consisting predominantly of sodium chloride which is used as an ingredient or flavourant in or on foodstuff, and which may be obtained from the sea, underground rock salt deposits or natural brine, and which may also be referred to as table salt, cooking salt, or common salt;. 3.2 commercial grade salt general purpose salt suitable for human consumption and food manufacturing and which complies with the minimum requirements of the Codex standard for food grade salt (see CODEX STAN 150) 3.3 technical grade salt premium grade salt that meets the technical requirements for higher purity than commercial grade salt and which is used as table salt and in specialized
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