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DRAFT UGANDA STANDARD

DUS DEAS 875

First Edition 2015-mm-dd

Reference number DUS DEAS 875: 2015

© UNBS 2015

Quick frozen prawns and shrimp — Specification

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DUS DEAS 875:2015

ii © UNBS 2015 - All rights reserved

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 2015

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 41 505 995 Fax: 256 41 286 123 E-mail: unbs@infocom.co.ug Web: www.unbs.go.ug

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DUS DEAS 875:2015

© UNBS 2015 - All rights reserved iii

National foreword

Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade, Industry and Cooperatives established under Cap 327, of the Laws of Uganda, as amended. 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 Agreement 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. This Draft Uganda Standard, DUS DEAS 875: 2015, Quick frozen prawns and shrimp — Specification, is identical with and has been reproduced from an East African Standard, DEAS 875: 2015, Quick frozen prawns and shrimp — Specification, and is being proposed for adoption as a Uganda Standard.

Wherever the words, “East African Standard" appear, they should be replaced by "Uganda Standard."

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DEAS 875: 2015

ICS 67.120.30

© EAC 2015 First Edition 2015

DRAFT EAST AFRICAN STANDARD

Quick frozen prawns and shrimp — Specification

EAST AFRICAN COMMUNITY

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DEAS 875: 2015

© EAC 2015 – All rights reserved

Copyright notice

This EAC document is copyright-protected by EAC. While the reproduction of this document by participants in the EAC standards development process is permitted without prior permission from EAC, neither this document nor any extract from it may be reproduced, stored or transmitted in any form for any other purpose without prior written permission from EAC.

Requests for permission to reproduce this document for the purpose of selling it should be addressed as shown below or to EAC’s member body in the country of the requester:

© East African Community 2015 — All rights reserved East African Community P.O.Box 1096 Arusha Tanzania Tel: 255 27 2504253/8 Fax: 255 27 2504481/2504255 E-mail: eac@eachq.org

Web: www.eac-quality.net

Reproduction for sales purposes may be subject to royalty payments or a licensing agreement. Violators may be persecuted

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DEAS 875: 2015

© EAC 2015 – All rights reserved

Foreword

Development of the East African Standards has been necessitated by the need for harmonizing requirements governing quality of products and services in the East African Community. It is envisaged that through harmonized standardization, trade barriers that are encountered when goods and services are exchanged within the Community will be removed.

In order to achieve this objective, the Community established an East African Standards Committee mandated to develop and issue East African Standards.

The Committee is composed of representatives of the National Standards Bodies in Partner States, together with the representatives from the private sectors and consumer organizations. Draft East African Standards are circulated to stakeholders through the National Standards Bodies in the Partner States. The comments received are discussed and incorporated before finalization of standards, in accordance with the procedures of the Community.

East African Standards are subject to review, to keep pace with technological advances. Users of the East African Standards are therefore expected to ensure that they always have the latest versions of the standards they are implementing.

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DRAFT EAST AFRICAN STANDARD DEAS 875: 2015

© EAC 2015 – All rights reserved 1

Quick frozen prawns and shrimps – Specification

1 Scope

This Draft East African Standard specifies requirements and methods of sampling and test for quick frozen prawns and shrimps.

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.

AOAC 952.13, Arsenic in food ― Silver diethyldibocarbamate method

AOAC 972.23, Lead in fish ― Atomic absorption spectrophotometric method

AOAC 973.34, Cadmium in food ― Atomic absorption spectrophotometric method

AOAC 983.20, Mercury (methyl) in fish and shellfish― Gas chromatographic method

CAC/GL 50-2004, General guideline on sampling

CAC/RCP 52-2003, Code of practice for fish and fishery products

CODEX STAN 192-1995, General standard for food additives

EAS 12, Drinking (potable water) — Specification

EAS 38, Labelling of pre-packaged foods — Requirements

EAS 39, Hygiene in the food and drink manufacturing industry ― Code of practice

3 Terms and definitions

For the purposes of this standard, the following terms and definitions shall apply.

3.1 brine solution of food grade common salt (sodium chloride) in potable water 3.2 cleaning removal of soil, food residue, dirt, grease or other objectionable matter from the surface 3.3 clean water water from any source where harmful microbiological contamination, substances and /or toxic plankton are not present in such quantities as may affect the health, quality of fish, shell fish and their products 3.4 foreign matter any undesirable material which is not of fish origin such as sand, stones and metallic chips 3.5 contaminant Any substance not intentionally added to fish, which is present in fish as a result of the production, processing, packing, packaging, transport or holding of such food or as a result of environmental

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contamination. The term does not include insect fragments, rodent hairs and other extraneous matter

3.6 contamination direct or indirect transmission of contaminants to prawns and shrimps or their products 3.7 deveining the process of removing the vein and / or gut from a peeled prawns or shrimps 3.8 disinfection reduction by means of chemical agents and/or physical methods in the number of micro-organisms in the environment to a level that does not compromise food safety or suitability 3.9 shrimp small swimming crustacean with an elongated body typically marine 3.10 prawn crustacean having a slender flattened body with a long tail and two pairs of pincers inhabits fresh water 3.11 fresh prawns or shrimps freshly caught prawns or shrimps which have received no preservation treatment other than chilling 3.12 peeling or shelling process of removing the head and all the shell of prawns or shrimp 4 Requirements

4.1 Raw materials

Raw prawns or shrimps used to prepare quick frozen prawns or shrimps shall

-be clean, wholesome and sound.

-have colour characteristic of the species and habitat

-be free from dehydration, black spots, blackening or other abnormal discolouration.

-potable water used during processing of quick frozen prawns or shrimps shall comply with EAS 12.

4.2 Finished product

4.2.1 Quick frozen prawns or shrimps shall be clean, free from foreign matter and practically free from extraneous matter.

4.2.2 Quick frozen prawns or shrimps after thawing shall have characteristic fresh appearance and free from off flavour and odour.

4.2.3 The product shall be quick frozen at temperature -30 ºC up to -40 ºC between 6 to 8 hours. 4.2.4 The product shall be maintained at a temperature of -18 ºC or lower. .

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4.2.5 Defects and tolerances

Quick frozen prawns or shrimps shall also be within the defects tolerances defined and given in Annex A.

4.3 Final product presentation

Prawns or shrimps may be presented as

4.3.1 Whole - head, shell and tail fans on;

4.3.2 Headless - head removed, shell and tail fans on;

4.3.3 Peeled (tail fans on) - head removed, shell removed down to the last segment. The shell on the last segment and the tail fans to be present.

i. Peeled and deveined - Prepared as in 4.3.3, the back of the peeled segments have been cut open and the vein and / or gut removed.

ii. Fantail (split or cutlet) - In addition to the preparations in 4.3.3, the peeled segments have been split longitudinally through the dorsal axis, laid open and the vein (gut) removed.

4.3.4 (i) Peeled (with tail fans removed) - The head, at the shell including tail fans have been removed.

ii)Peeled (with tail fans removed) and deveined - In addition to the preparation as described in 4.3.4 (i) the back has been cut open and the vein and /or gut removed.

4.3.5 Any other forms provided they are adequately described on the label.

5 Food additives

Food additives may be used in the preparation of quick frozen prawns or shrimps in accordance with CODEX STAN 192.

6 Hygiene

The product shall be prepared and handled in accordance with EAS 39 and CAC/RCP 52 and shall comply with microbiological limits given in Table 1.

Table 1 — Microbiological limits for quick frozen prawns and shrimps.

S/No. parameters Maximum limits Method of test

(i) Total viable count,CFU/g 105 ISO 4833

(iii) E. Coli,MPN/g 10 ISO 7251

(iv) Salmonella,per 25g Absent ISO 6579

(v) Staphylococcus aureus,CFU/g 2x 103 ISO 6888

(vii) Vibro spp,per 25g Absent ISO

7 Contaminants

Prawns or shrimps shall be free from contaminants, veterinary drug and pesticide residues in amounts injurious to human health.

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7.1 Heavy metals

Quick frozen prawns or shrimps shall comply with the heavy metal limits given in Table 2.

Table 2 — Heavy metal limits for quick frozen prawns or shrimps

S/No. Heavy metal Maximum limit,

mg/kg Test method

(i) Arsenic 0.1 AOAC 952.13

(ii) Lead 0.5 AOAC 972.23

(iii) Cadmium 0.5 AOAC 973.34

(iv) Methyl mercury 0.5 AOAC 983.20

7.2 Veterinary drug residues

The product shall comply with those maximum veterinary drug residue limits established by the Codex Alimentarius Commission.

8 Weights and measures

The weight of the product shall comply with Weights and Measures regulations of Partner States or equivalent legislation.

9 Packaging

Quick frozen prawns or shrimps shall be packaged in food grade containers which will safeguard the hygienic, nutritional, and organoleptic qualities of the product.

10 Labelling

10.1 In addition to the requirements in EAS 38, the following specific labelling requirements shall apply and shall be legibly and indelibly marked:

a) name of the product shall be " quick frozen prawns or shrimps”;

b) the form of presentation - (see 4.6.2);

c) net content - exclusive of the glaze;

d) name and address of the processor, packer or exporter or vendor of the product;

e) Production date

f) expiry date;

g) batch number

h) storage conditions;

i) instruction for use;

j) country of origin;

10.2 Nutrition labelling, nutrition and health claims

Nutrition labelling, nutrition and health claim may be made in accordance with EAS 803, EAS 804 and EAS 805.

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10.3 Labelling of non-retail containers

Information on the above provisions shall be given either on the container or in accompanying documents, except that the name of the product, lot identification, and the name and address of the processor or packer as well as storage instructions, shall appear on the container.

However, lot identification, and the name and address of the processor or packer may be replaced by an identification mark provided that such a mark is clearly identifiable with the accompanying documents.

11 Sampling

Sampling shall be done in accordance with CAC/GL 50

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DEAS 875 : 2015

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ANNEX A

(Normative)

Types of defects and the determination of defective sample unit

Type of defect Applicable to forms of presentation (4.6.2.1 -6)

One instance Additional instance

Count.Not more than 440/kg

Dehydration/desiccation

Discolouration (including blackening and other abnormal coloration)

meat

black spot

Shell

1 2 3 4 5 6

x x x x x x

x x x x x x

x x x x x x

x x x x

5% by count

5% by count

8% by count

12% by count

+3%

+3%

+4%

+6%

headless x 5% by weight +3%

Partialy headless x 8% by weight +4%

Cut,torn or damaged X x x x x 9% by weight +5%

pieces X x x x x 9% by weight +5%

Improperly peeled in relation to form of presentation

X x 5% by weight +3%

Incompletely deveined (when specified)

X x x x 5% by weight

+3%

Heads,parts of heads and soft shell prawn or shrimp

x 5% by weight +2%

Legs,loose shell and antennae X x x x 5% by number +3%

Extraneous material (not harmful) x x x x x x 2 by number +1

Count.ove 440/kg

Dehydration/desiccation

meat

Black spot

Shell

x x x x x x

x x x x x x

x x x x

5% by count

8% by count

12% by count

+3%

+4%

+6%

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Cut,torn or damaged x x x x x

9% by weight +5%

Pieces x x x x x 25% by weight +10%

Improperly peeled in relation to form of presentation

x x

5% by weight +3%

Deveined (when specified) x x x x

5% by count +3%

Heads,parts of heads and soft shell prawn or shrimp

x 3% by weight +2%

Legs,loose shell x x x x

20% by number +5

Extraneous materials (not harmful)

x x x x x x 2% by number +1%

Maximum allowable tolerance for defects:A sample of 250g will be considered defective if it contains more than 4 instances of defects.