Produtos afetados
Sistema de classificação Código Nome
HS 210390 - Outros
ICS 6722010 Spices and condiments
Detalhes
País Uganda
Agência responsável Uganda National Bureau of Standards
Agency or authority designated to handle comments if different from above
Artigos 2.9.2
Covered Products Food Seasoning mixtures
Cobertura Temperos
Title, number of pages and language(s) of the notified document DUS 2149:2019, Food Seasoning mixtures — Specification, First Edition.
Resumo em portugues Propõe Regulamento Técnico: DUS 2149:2019, que especifica requisitos, métodos de amostragem e de ensaio para misturas de temperos alimentares.
Resumo original This Draft Uganda standard specifies the requirements and sampling and test methods for food seasoning mixtures. This standard does not cover dehydrated soups, broths, curry powders, masalas and/or spices and herb mixtures.
Objetivos Proteção do Consumidor Requisitos da Qualidade Informação ao Consumidor Saúde Humana
Documentos relevantes US EAS 1, Wheat flour — Specification US CODEX STAN 193, Codex general standard for contaminants and toxins in foods US EAS 5, Refined white sugar — Specification US EAS 35, Edible salts — Specification US EAS 38, Labelling of pre-packaged foods — General requirements US EAS 39, Hygiene in the food and drink manufacturing industry — Code of practice US EAS 749, Brown sugars — Specification US EAS 321, Edible fats and oils (General) — Specification US ISO 927, Spices and Condiments — Determination of extraneous matter and foreign matter content US ISO 928, Spices and condiments — Determination of total ash US ISO 930, Spices and condiments — Determination of acid-insoluble ash US ISO 948, Spices and condiments — Sampling US ISO 4832, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of coliforms — Colony-count technique US ISO 6888-1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) Part 1: Technique using Baird-Parker agar medium US ISO 16050, Foodstuffs — Determination of afflatoxin B1, and the total content of aflatoxins B1, B2, G1 and G2 in cereals, nuts and derived products — High-performance liquid chromatographic method. US CODEX STAN 192, General standard for food additives ISO 6579, Microbiology of food and animal feeding stuffs — Horizontal method for the detection of Salmonella spp. US ISO 7521, Microbiology of food and animal feeding stuffs — Horizontal method for the detection and enumeration of presumptive Escherichia coli - Most probable number technique US ISO 7937, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of Clostridium perfringens - Colony-count technique US ISO 7954, Microbiology — General guidance for enumeration of yeasts and moulds — Colony count technique at 25 degrees C ISO 939, Spices and condiments -- determination of moisture content - entrainment method KS 1095:2016, Food seasoning mixtures — Specification
Detalhes do contato

Datas importantes
  • Distribuição
    11/09/19
  • Comentários
    Até 10/11/19
  • Adoção
    December 2019
  • Vigência
    Upon declaration as mandatory by the Minister for Trade, Industry and Cooperatives
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