Draft Uganda Standard

DUS 203

DRAFT UGANDA STANDARD

Fourth Edition 2010-10-19

Food grade salt — Specification

Reference number DUS 203:2010

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

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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]

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

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

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.

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

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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 food manufacturing processes

3.4 household salt cooking salt common salt;. food grade salt intended for use in household for cooking

3.5 table salt salt that is a predominately white crystalline sodium chloride product suitably coated with free flowing agents such as light magnesium carbonate, calcium carbonate, tri-calcium phosphate or calcium silicate, so as to retard moisture absorption, caking and to impart the free flowing property to the salt

3.6 food manufacturing salt salt that is designated for manufacturing of food products

3.7 food additive any substance not normally consumed as a food by itself and not normally used as a typical ingredient of the food, whether or not it has nutritive value, the intentional addition of which to food for a technological (including organoleptic) purpose in the manufacture, processing, preparation, treatment, packing, packaging, transport or holding of such food results, or may be reasonably expected to result, (directly or indirectly) in it or

its by-products becoming a component of or otherwise affecting the characteristics of such foods. The term does not include “contaminants” or substances added to food for maintaining or improving nutritional qualities.

3.8 anti-caking agent agent added to improve the free running qualities of salt

3.9 iodised salt food grade salt, which is used as a carrier of iodine for public health reasons. The commonly used iodising agents include potassium iodate and potassium iodide.

3.10 fortified salt food grade salt, which is used as a carrier of micronutrients for public health reasons.

3.11 sterilised salt salt that has been treated to ensure a product free from red halophylic bacteria

4 Requirements

4.1 Types of food grade salt

Food grade salt shall be presented in one of the following types:

Commercial grade salt, which may be further divided into the following subtypes: a) Household salt, common salt or cooking salt b) Sterilized salt

Technical grade salt, which may be further divided into the following subtypes: a) Table salt b) Food manufacturing salt

4.2 General requirements

4.2.1 Colour

Food grade salt shall be white in colour, and a solution that contains 10 g of salt in 100 mL distilled water shall be clear and colourless.

4.2.2 Visible impurities

Food grade salt shall be practically free from grit and other extraneous adulterants when the sample is tested in accordance with Annex A.

4.3 Particle size

For table salt, 99 % of the material shall pass through a 1.00 mm (1 000 micron) sieve and not more than 20 % by mass of the material shall pass through a 0.212 mm or a 212-micron sieve.

Unless agreed to between the supplier and the purchaser, salt for food manufacture shall be such that 100% of the material shall pass through a 212-micron sieve;

For all other types, the fineness of grain of salt may be agreed upon by the supplier and purchaser.

4.4 Moisture content

When determined in accordance with DUS ISO 2483, the moisture content of food grade salt shall be not greater than 0.5 % by mass.

4.5 Chemical characteristics

When tested in accordance with methods as indicated, food grade salt, shall conform to the requirements in Table 1.

Table 1 — Requirements for food grade salt

Characteristics Requirements Method of Test

Chloride content as (NaCl), on dry matter 97.0 Annex B basis, % m/m, min Matter insoluble in water, on dry matter 0.2 US 103 basis,% m/m, max Calcium (as Ca) water soluble, on dry matter 0.10 US 107 basis,% m/m, max Copper, (as Cu), on dry matter basis, mg/kg, 2.0 US 111 Max Magnesium (Mg) water-soluble, on dry matter 0.10 US 107 basis,% m/m, max

Sulphate (as SO4), on dry matter basis,% m/m, 0.50 US 105 max

Total alkalinity (Na2CO3), on dry matter 0.20 US 114 basis,% m/m, max pH range 7.0 - 8.0 US 114 Acid insoluble matter, on dry matter basis, % 0.2 US 103 m/m, max

4.6 Iodisation of food grade salt

Food grade salt shall be iodised with food grade sodium or potassium iodate or iodide in such a manner that the salt shall conform to the requirements in Table 2.

Table 2 — Requirements for iodine in food grade salt, mg per kg at point of manufacture, point of entry for imported salt and point of retail in Uganda

Minimum, Maximum, Method of test Point of control mg/100g mg/100g Requirement at point of manufacture in Uganda or Point of entry for 3 5 imported salt Annex C Point of retail shop or market 2.5 5

Note: When iodide is used for iodisation care should be taken to ensure that the iodide compound is stabilised or that an overage in the addition of the compound to use to ensure the levels of iodine are maintained.

4.7 Use as a carrier

When used as a carrier for food additives such as mixtures of nitrate and/or nitrite (curing salt) or nutrients such as fluoride, iodine, iron, and vitamins the salt shall be of food grade quality.

5 Food additives and processing aids

5.1 Food additives

Food additives may be used in the manufacture of food grade salt in accordance with US 45.

5.2 Processing aids

Dimethylpolysiloxane shall have a maximum level of 10 mg of residue/kg in the product.

6 Contaminants

Food grade salt shall not contain contaminants in amounts and in such form that may be harmful to the health of the consumer. In particular the limits in Table 3 shall not be exceeded.

Table 3 — Limits for contaminants

Maximum Contaminants Method of Test limit,(mg/kg)

Arsenic (as As) 0.5 DUS-1 Lead (as Pb) 2.0 US 112 Cadmium (as Cd) 0.5 US 110 Mercury (Hg) 0.1 US 113

1 Adopt: ESPA/CN-E/105, Sodium chloride – Determination of arsenic – Silver diethyldithiocarbamate photometric method1).

7 Hygiene

In order to ensure that proper standards of food hygiene are maintained until the product reaches the consumer food grade salt shall be handled in accordance with US 28.

When tested in accordance with 5.9, sterilised food grade salt shall be free from red halophylic bacteria.

8 Packaging

Food grade salt shall be packaged in air tight bags of either high density polyethylene (HDPE) or polypropylene ((PP) (laminated or non laminated)) or jute bags or sisal bags with Low density polyethylene (LDP) liner or nylon bags or multi-layer paper bags whichever is applicable and any other suitable food grade material.

Bulk packaging shall not exceed 50 kg

Small quantities shall be packed in HDPE/LDPE or polypropylene and/or paper bags.

The material used to package food grade salt shall be clean, to protect it from contamination and shall not react with the salt.

Types of bags which are normally used for packaging commodities such as fertilizers or chemicals and bags that have been used for such purposes shall not be reused for packaging of iodised salt.

9 Labelling

9.1 Food grade salt shall be clearly labelled with true and accurate information and in a manner conforming to US 7, US 500, US 508 and US 566 and shall show the following:-

(a) Name of product

(i) The name of the product as declared on the label shall be “iodised salt”.

(ii) The type of the salt shall be declared on the label in close proximity to the name salt as either “Food Grade Salt” Or “Common salt”, “Cooking Salt”, “Household Salt” or “Table Salt”.

(iii) The term "dendritic Salt" may only be used when one or more ferrocyanide salts have been added to the salt during the crystallization step in the production.

(iv) Where salt is used as a carrier for one or more nutrients, the name of the product shall be indicated on the label for example, "Iodised salt", “Salt fortified with vitamins" and “Salt Fortified with Iron”

(b) the name and physical address of the manufacturer, importer or distributor;

(d) the date of manufacture;

(e) the country of manufacture;

(f) the lot or batch identification number;

(g) the net weight of the salt;

(h) the expiry date;

(i) the level of iodine in mg/100g; and

(j) the caution label indicating that the salt must be stored in a cool and dry place.

9.2 The food fortification logo may be displayed on the label of salt provided that it is done in accordance with the food fortification regulations

9.3 Salt intended for industrial purposes shall not be offered for sale for human consumption and shall not be labelled as food grade or common salt.

10 Methods of test

Testing of food grade salt shall be carried out using the methods declared in the appropriate clause of this standard.

11 Methods of sampling

Sampling of food grade salt shall be carried out in accordance with Annex D

Annex A (normative) Test for visible impurities

Dissolve 50 g of the salt in approximately 500 mL distilled water and filter the solution through a flock pad. Examine the pad for visible impurities.

Annex B (normative)

Determination of the chloride content, calculated as sodium chloride

1 Apparatus

Normally available laboratory glassware.

2 Reagents

2.1 Potassium chromate solution.

Dissolve 5 g of potassium chromate (K2CrO4) in 100 mL of water.

2.2 Standard 0,1 N silver nitrate solution

2.2.1 Preparation

Dissolve 17,0 g of silver nitrate (AgNO3) in 1 000 mL of water. Store the solution in the dark.

2.2.2 Standardization

Carry out the standardization in triplicate.

Weigh out accurately 5,8 g of analytical reagent grade sodium chloride (NaCl) (previously dried at

200 °C ± 50 °C for 2 h and cooled to room temperature in a desiccator) into a 1 L volumetric flask and dissolve it in approximately 200 mL of water. Adjust the temperature of this solution to 20 °C and dilute it to 1 000 mL with water at the same temperature. Pipette 25 mL of the sodium chloride solution at 20 °C into a 250 mL conical flask, add 1 mL of potassium chromate solution, and titrate with the 0,1 N silver nitrate solution until a faint reddish-brown colour persists after brisk shaking. Carry out a blank titration using the same procedure but replacing the 25 mL sodium chloride solution with 25 mL water.

Calculate the mean normality of the silver nitrate solution from the triplicate determinations.

N = where

N is the normality of silver nitrate solution;

A is the mass of sodium chloride, in grams, in 1 000 mL solution;

b is the volume of silver nitrate solution, in millilitres, required to titrate 25 mL of sodium chloride solution; c is the volume of silver nitrate solution, in millilitres, required to titrate the blank.

NOTE A commercially prepared volumetric solution may be used instead.

3 Procedure

Carry out the determination in triplicate on each of the test samples.

Pipette 50 mL of the principal solution reserved in 5.7.3 at 20 °C, into a 250 mL volumetric flask and dilute to 250 mL with water at the same temperature. Mix well and pipette 25 mL of this solution at 20 °C into a 250 mL conical flask. If the solution is acid to litmus, neutralize with sodium bicarbonate solution; if the solution is alkaline, add dilute nitric acid (1:10) drop by drop until the solution is acid to litmus and then neutralize with sodium bicarbonate solution. Add 1 mL of potassium chromate solution and titrate with the standard 0,1 N silver nitrate solution until a faint reddish-brown colour persists after brisk shaking.

4 Calculation

Calculate the chloride content as NaCl, on a moisture-free basis (and free-flowing agent-free basis, where relevant), as a percentage, as follows:

where

C is the chloride content, as NaCl, expressed as a percentage (by mass); a is the volume of silver nitrate solution, in millilitres, used in the titration;

N is the normality of the silver nitrate solution;

B is the mass of sample, in grams, in 1 000 mL principal solution, corrected for moisture content and, where relevant, the drier content.

5 Report

Report the chloride content of each test sample as the mean of its triplicate determinations.

Annex C (normative)

Methods for determination of iodine in food grade salt

C.1 Reagents

C.1.1 Standard sodium thiosulphate (Na2S2O3), 0.005 M. Dissolve 1.240 g AR grade Na2S2O3 in previously boiled distilled water and make up to 1 L.

C.1.2 Sulphuric acid (H2SO4), 1 M

C.1.3 Potassium iodide (KI) AR grade, 10 % solution. Dissolve 10 g of KI in 100 mL of distilled water.

C.1.4 Starch solution, 1 %. Dissolve 1 g of soluble starch in 10 mL of boiling distilled water. To this add 90 ml of saturated NaCl solution.

C.1.5 Bromine water, saturated aqueous solution. Determine the approximate concentration (mg/L) by adding from the burette a measured volume to a flask containing 5 mL of 10 % KI solution and 5 mL of dilute H2SO4 and titrate the liberated iodine with 0.1 N sodium thiosulphate solution.

1 mL of 0.1 N Na2S2O3 = 8 mg of bromine = 12.7 mg of iodine

C.1.6 Sodium sulphite, 1 % (m/v)

C.1.7 Methyl orange — Dissolve 0.01 g methyl orange in water and dilute to 100 mL.

C.1.8 Phenol solution, 5 % (m/v)

C.2 Preparation of the sample solution

Dissolve 50 g of given salt in distilled water. Transfer to 250 mL volumetric flask and fill to the mark. Measure 50 mL of this solution for the test in A.3.

C.3 Procedure

C.3.1 Method A: When iodide is used to iodise salt

C.3.1.1 Measure 50 mL of the test solution (10 g NaCl content) and transfer to 200 mL Erlenmeyer flask. Neutralize with 1 M sulphuric acid, using methyl orange as an indicator. Add bromine water drop-wise from a burette in a quantity equivalent to 10 mg of bromine. Allow standing for a few minutes. Add 1 % sodium sulphite by drops while mixing to destroy a greater portion of bromine. Wash down the neck and sides of the flask with water and complete the destruction of bromine by adding 1 or 2 drops of 5 % phenol.

C.3.1.2 Add 1 mL of 1 M H2SO4 and 5 mL of 10 % potassium iodide solution. Titrate the liberated iodine with 0.005 M sodium thiosulphate adding starch as an indicator towards the end of the titration. Carry out a blank determination of the reagents and make one or more control determinations using 100 mL of sodium chloride solution to which has been added an appropriate quantity of potassium iodide control solution.

C.3.1.3 For the calculation of the iodine, the following equation is used:

5.2875V 1  V 2N Iodine(I), mg/kg  M where,

V1 is the volume, in mL, of standard thiosulphate solution required for the test with the prepared sample solution;

V2 is the volume, in mL, of standard thiosulphate solution required for the blank determination;

N is the normality of standard thiosulphate solution; and

M is the mass, in g, of the material taken for the test.

C.3.2 Method B (Alternate method when iodate is used for iodising salt)

C.3.2.1 Measure 50 mL of the prepared sample solution (A.2). Add 1 mL of 1 M sulphuric acid and 5 mL of 10 % potassium iodide. Keep in the dark for 10 min. Titrate the liberated iodine with 0.005 M sodium thiosulphate using starch as an indicator.

C.3.2.2 For the calculation of the iodine, the following equation is used:

Iodine (I), mg/kg = 5.2875 x V1 where

V1 is the volume, in mL, of sodium thiosulphate solution required for the test with the prepared sample solution.

C.3.3 Expression of Iodine (I), mg/kg on dry weight basis

100 IodineI,mg/kg  Iodine, mg / kg  100  M where

Iodine mg/Kg is the iodine content determined as in A.3.1.3 and A.3.2.1 and

M is the percent moisture content of sample.

Annex D (normative)

Methods of sampling food grade salt

D.1 Definition lot collection of packages of the same size, type and style which have been manufactured and packaged under essentially the same conditions. If the consignment is declared to consist of different batches, the batches shall be marked separately and the group of containers in each batch shall constitute separate lots.

D.2 General requirements of sampling

In drawing, stirring, preparing and handling test samples, the precautions below shall be observed.

a) Samples shall not be taken at a place exposed to weather.

b) Precautions shall be taken to protect the samples, the sampling instrument and the containers for samples from adventitious contamination.

c) To draw a representative sample, the contents of each container selected for sampling shall be mixed thoroughly by suitable means.

d) The sample shall be placed in clean, dry and airtight glass or plastic containers that are suitable.

e) Each sample container shall be sealed airtight after filling and marked with full details of sampling, the date of sampling and year of manufacture.

f) The number of packages (n) to be selected from a lot shall depend upon the size of the lot (N) and shall be in accordance with Table 1.

Table 1 — Number of packages to be selected for sample

Lot size Number of packages to be selected (N) (n) 5 to 100 4 101 to 500 5 501 to 1000 7 1001 to above 10 NOTE: When the size of the lot is four or less the number of packages to be selected should be as agreed to between the purchaser and the supplier.

g) The packages shall be selected at random, using tables of random numbers. If these are not available, the following procedure shall be applied: Starting from any package, count all the packages in order as 1, 2, 3 .... N, selecting every kth package, where k is the integral part of N  n.

h) The minimum size of sample to be taken during sampling shall be as follows:

 for salt in bulk or pre-packaged in more than 1 kg packages, 250 g of salt shall be taken as per Table 1; and

 for salt pre-packaged in 500 g or 1 kg packages, one package of salt shall be taken as per Table 1.

D.3 Preparation of test samples

The contents of the packages selected as per B.2 shall be thoroughly mixed, and by a process of quartering, the sample shall be reduced to about 500 g for testing.

The test sample shall be immediately transferred to a sample container for testing purpose.

Annex E

Microbiological test for the presence of red halophylic bacteria (normative)

E1 Apparatus

E1.1 Medicine flats, two.

E1.2 Autoclave, at 121 °C ± 1 °C.

E1.3 Metal container, with a suitable lid.

E1.4 Waring blender, sterile.

E1.5 Petri dishes, sterile, with a diameter of 95 mm.

E1.6 Incubator, at 37 °C ± 1 °C.

E.2 Reagents

E2.1 Sodium chloride, analytical reagent grade.

E2.2 Skim milk salt agar (SMS).

E2.3 Bacto-agar. E3 Preparation Dissolve 5 g of magnesium sulfate (MgSO4·7H2O), 1 g of magnesium nitrate (Mg(NO3)2·6H2O), 0,25 g of ferric chloride (FeCl3·6H2O), 10 g of glycerol, 5 g of proteose peptone and 200 g of sodium chloride in 1 000 mL water (heat if necessary). Adjust the pH of the solution to a value between 7,2 and 7,5.

Transfer the prepared brine to two medicine flats, 500 mL to each. Sterilize both portions at 121 °C ± 1 °C for 15 min in an autoclave and store until the SMS plates are prepared. When the plates are required, pour one 500 mL portion of the nutrient brine into a 1,5 L flask and place in a water bath at ± 60 °C. Add 15 g of Bacto- agar to the other 500 mL portion and autoclave at 121 °C ± 1 °C for 15 min to dissolve the agar. Transfer the flask containing the nutrient brine and agar to the water bath. When the first portion of 500 mL nutrient brine (not containing any agar) has reached ± 60 °C, pour into a sterile Waring blender, add 50 g of skim milk powder and mix well. Place this mixture back into the water bath, heat to ± 60 °C, and then add it slowly to the agar mixture. Check the pH and adjust to a value between 7,2 and 7,5, if necessary. Pour 20 mL portions of this final mixture into petri dishes.

Allow to set, and store the SMS plates in a refrigerator at 3 °C ± 2 °C until needed.

E.4 Procedure Thoroughly mix the salt sample by using a sterile spatula. Sprinkle 1 g of salt over the surface of a SMS plate. Close the petri dish lid without delay and allow to stand for a few minutes before inverting the plate. Set up two plates per sample in this way. Place a small dish with saturated salt solution in the bottom of the metal container, place the seeded plates on a stand over the salt solution and close the lid of the container. Incubate at 37 °C ± 1 °C. Examine the SMS plates after one week for the development of pink or red colonies. If no

colonies have developed, incubate for a further two weeks. Examine the plates for the presence of pink or red colonies, indicating the presence of red halophylic bacteria, and check for compliance with clause 7.

Bibliography

[1] CODEX STAN 150-1985, Codex Standard for food grade salt

[2] EAS 35, Harmonised East African Standard for Edible Salts

[3] MS 47:1986, Specification for refined edible salt, published by Mauritius Standards Bureau

[4] Draft Food and Drugs (Salt iodisation) Regulations, 2010

[5] TZS 132: 1988, Specification for edible common salt, published by the Tanzania Bureau of Standards

Certification marking

Products that conform to Uganda standards may be marked with Uganda National Bureau of Standards (UNBS) Certification Mark shown in the figure below.

The use of the UNBS Certification Mark is governed by the Standards Act, and the Regulations made thereunder. This mark can be used only by those licensed under the certification mark scheme operated by the Uganda National Bureau of Standards and in conjunction with the relevant Uganda Standard. The presence of this mark on a product or in relation to a product is an assurance that the goods comply with the requirements of that standard under a system of supervision, control and testing in accordance with the certification mark scheme of the Uganda National Bureau of Standards. UNBS marked products are continually checked by UNBS for conformity to that standard.

Further particulars of the terms and conditions of licensing may be obtained from the Director, Uganda National Bureau of Standards.

Food Fortification Logo

Products that conform to Uganda Standards for fortified food products may be marked National food fortification logo shown in the figure below.

The use of the food fortification logo is governed by the Food Fortification Regulations. Further particulars of the terms and conditions of use of the logo may be obtained from Uganda National Bureau of Standards.

DUS 203:2010

ICS 71.060.50

Price based on 24 pages