PUBLIC REVIEW DRAFT DRAFT UGANDA STANDARD  
  DUS DEAS  1028  
First   Edition  
2020 -mm-dd 
 
 Reference number  
DUS DEAS  1028 : 2020 
© UNBS 2020  
   
Ham  — Specification  
 
 PUBLIC REVIEW DRAFTDUS DEAS 1028: 2020  
ii                © UNBS  2020 - 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 2020 
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: +256 417 333 250/1/2 
Fax: +256 414 286 123 
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  
 PUBLIC REVIEW DRAFTDUS DEAS 1028: 2020  
© UNBS  2020 - 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 1028: 2020 , Ham — Specification , is identical with and has been 
reproduced from an East African Standard, DEAS 1028 : 2020, Ham — Specification , and is being proposed 
for adoption as a Uganda Standard. 
The committee responsible for this document is Technical Committee UNBS/TC 2,  Food and agriculture , 
Subcommittee SC 12, Meat, poultry and processed products.  
Wherever the words, “ East African Standard " appear, they should be replaced by "Uganda Standard." 
 
 
 
 
   DEAS 1028 : 2020 
ICS nn.nnn.nn  
© EAS 2020                                                                                                                              First  Edition 2020  
 
DRAFT EAST AFRICAN STANDARD 
Ham — Specification 
EAST AFRICAN COMMUNITY DEAS 1028:  2020 
ii © EAC  2020  – 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 2020  — 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 prosecuted DEAS 1028:  2020  
© EAC 2020  – All rights rese rved iii 
 Contents Page 
Foreword ............................................................................................................................................................ iv 
1 Scope  ................................ ................................................................ ................................ ...................... 1 
2 Conformance  ................................ ................................ ................................................................ ......... 1 
3 Normative references  ................................................................ ................................ ............................ 1 
4 Terms and definitions  ................................................................ ................................ ........................... 2 
5 Symbols (and abbreviated terms)  ................................ ................................................................ ........ 2 
6 Clause  ................................ ................................................................ .........Error! Bookmark not defined.  
6.1 Subclause (level  1) ................................ ................................ ....................Error! Bookmark not defined.  
6.1.1 Subclause (level  2) ................................ ................................ ....................Error! Bookmark not defined.  
6.1.2 Subclause (level  2) ................................ ................................ ....................Error! Bookmark not defined.  
6.2 Subclause ( level  1) ................................ ................................ ....................Error! Bookmark not defined.  
7 Clause  ................................ ................................................................ .........Error! Bookmark not defined.  
8 Special  ................................ ................................................................ ........ Error! Bookmark not defined.  
Annex A (normative)  Annex title ..........................................................................Error! Bookmark not defined.  
A.1 General  ................................ ................................................................ .......Error! Bookmark not defined.  
A.2 Clause  ................................ ................................................................ .........Error! Bookmark not defined.  
A.2.1  Subclause (level  1) ................................ ................................ ....................Error! Bookmark not defined.  
A.2.2  Subclaus e (level  1) ................................ ................................ ....................Error! Book mark not defined.  
A.3 Clause  ................................ ................................................................ .........Error! Bookmark not defined.  
Annex B (informative)  Which styles correspond to which element — Quick reference guide Error! Bookmark not defined.  
Bibliography ........................................................................................................................................................ 6  
 
 DEAS 1028:  2020 
iv © EAC  2020  – 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 .  
EAS nnn- n was prepared by Technical Committee EAS/TC 004, Meat, poultry, game, eggs and their products . 
 
 
 DRAFT EAST AFRICA N STANDARD                                            DEAS 1028 :2020  
 
© EAC  – All rights reserved  1 
 Ham — Specification 
1 Scope 
This Draft East African standard s pecifies r equirem ents, sampling and test methods for ham.  The 
standard applies to the product that is cured and may be smoked or cooked, spiced and/or flavored . 
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. 
CAC/MRL 2 , Maximum residue limits for veterinary drugs in food  
CAC/RCP 68-2009, Code of practice for the reduction of contamination of food with Polycyclic Aromatic 
Hydrocarbons (PAH) from smoking and direct drying processes 
CAC/RCP 58 , Code of hygienic practice for meat  
CODEX STAN 192, General standard for food additives  
EAS 38, Labelling of pre-packaged foods — General requirements  
EAS 35, Edible table salt — Specification  
EAS 39, Hygiene in the food and drink manufacturing industry — Code of practice  
EAS 12, Potable water — Specification   
ISO 5961,  Water quality — Determination of cadmium by atomic absorption spectrometry  
ISO 6633 , Fruits, vegetables and derived products — Determination of lead content — Flameless atomic 
absorption spectrometric method  
ISO 6637, Fruits, vegetables and derived products — Determination of mercury content — Flameless atomic 
absorption method  
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  
ISO 6579, Microbiology of the food chain — Horizontal method for the detection, enumeration and serotyping 
of Salmonella — Part 1: Detection of Salmonella spp.  
ISO 16654:2001/Amd.1:2017, Microbiology of food and animal feeding stuffs — Horizontal method for the 
detection of Escherichia coli O157 AMENDMENT 1: Annex B: Result of interlaboratory studies   
2 © EAC  2020  – All rights reserved  
 ISO 11290-1, Microbiology of the food chain — Horizontal method for the detection and enumeration of 
Listeria monocytogenes and of Listeria spp. — Part 1: Detection method  
ISO 17294-2 , Water quality — Application of inductively coupled plasma mass spectrometry (ICP-MS) — Part 
2: Determination of 62 elements  
3 Terms and definitions 
For the purposes of this standard, the following terms and definitions shall apply. 
ISO and IEC maintain terminological databases for use in standardization at the following addresses: 
— ISO Online browsing platform: available at http://www.iso.org/obp  
— IEC Electropedia: available at http://www.electropedia.org/  
3.1 
meat  
is all parts of an animal that are intended for, and have been judged as safe and suitable for human 
consumption  
3.2 
ham 
is traditionally a cured hind pork leg .  
NOTE If meat from other portions of the carcass or other food animal is used, the product name w ill be qualified to 
identify the portions. Ham can be smoked, uncured, sugar cured, honey cured and lean or extra lean.  
3.3 
ready- to-eat 
products that are intended to be consumed without any further biocidal steps.  
4 General requirements 
4.1 General requirements 
4.1.1  The food anim al from which ham is derived shall be slaughtered in a hygie nically managed 
slaughter-house an d subjected to ante-mort em and po st-mortem examination according to the procedur e 
specified in CAC/RCP 58.  
4.1.2  The meat from which t he product is prepared shall be of a quality suitable for human consumption and 
free from objectionable odours.  
4.1.3  The product shall be prepared, handled  and delivered under hygienic conditions.  
4.1.4  The product shall be prepared in a faci lity which is complying with EAS 39.  
4.1.5  The ham shall be of good colou r, firm with excellent conform ation and good fi nish.  
4.1.6  The ham shall be free from f o r e i g n  m a t t e r  and di scoloration  
 
4.2 Raw material requirements 
4.2.1  Meat shall be derived from animals slaughte red in a hygienically managed slaughter house complying 
with relevant Partner states regulations .  
© EAC 2020  – All rights rese rved 3 
 4.2.2  The curing agent used shall comply with CODEX 192.  
4.2.3 Portable water used shall comply with EAS 12. 
4.3 Optional Ingredients  
4.3.1  All optional ingredients used shall be of food grade quality and conform to applicable EAS Standards.  
4.3.2  Sucrose, invert sugar, honey, dextrose (glucose), lactose, malto se, glucose syrup (including corn 
syrup).  
4.3.3  Spices, seasonings and condiments complying with re spective EAS Standards.  
4.3.4  Salt complying with EAS 35  
4.3.5  Smoking shall be done according to the Code of Practice for The Reduction of Contamination of  Food 
with Polycyclic Aromatic Hydrocarbons (PAH) From Smoking and Direct Drying Processes CAC/RCP 68-2009 
5 Food additives 
Food additives used in ham shall be complying with CODEX STAN 192. 
6 H ygiene requirements 
6.1 Ham shall be produced and handled in accordance with CAC/RCP 58 and EAS 39. 
6.2 Ham shall comply with microbiological limits given in Table 1 when tested in accordance with the test 
methods specified therein. 
Table 1 — Microbiological limits for Ham 
 
S/No. Type of organisms  Max Test method  
Raw Ready -To-
Eat 
i)  E. coli 0157:H7  cfu/25g  Absent  Absent  ISO 166 54 
ii)  Salmonella spp cfu/25g Absen t Absent  ISO 6579  
iii)  Listeria monocytogenes cfu/25g 102 Absent  ISO 11290 -1 
iv)  Coagulase  positive  Staphylococcus  
aureus  cfu/g  103 Absent  ISO 6888 -1 
v)  Yeast  and Moulds  cfu/g  Not Applicable 102 ISO 21527 -2 
vi)  Clostridium  Perfringens   Absent  Absent  ISO 7937  
 
7 Meat Identification 
The identification/isolation of meat used in ham shall be done according to the Polymerase Chain Reaction 
test or any other validated test method to determine the species of origin.  
4 © EAC  2020  – All rights reserved  
 8 Contaminants 
Veterinary drug residues Ham  shall comply with the maximum residue limits specified in CAC/MRL 2.  
8.2 Pesticide residues   
Ham when tested shall comply with the maximum residue limits set by Codex Alimentarius Commission  
 
8.3 Heavy metal  
Ham shall comply with maximum limits for heavy meta ls as specified in Table 3 when tested by methods 
mentioned therein. 
Table 3 — Limits for heavy metal in Ham 
 
S/No.  Heavy metals  Maximum limits  
ppm  Test method  
i)  Arsenic (Ar)  0.1 ISO 17294 -2 
ii)  Lead (Pb)  0.1 ISO 6633  
iii)  Cadmium (Cd)  0.05 ISO 5961  
iv)  Mercury ( Hg) 0.03 ISO 6637  
 
9 Packaging and labelling  
 
9.1 Packaging Packaging shall be done in food grade packaging materials that protect the product from 
any physi cal, microbiological, chemical or any other type of contamination during handling, storage and 
distribution.  
The packages shall be able to withstand the rigors of handling and transportation and shall not be exposed to 
direct sun or rain. 
9.2 Labelling 
Labelling of packages shall be done in accordance with the requirements stipulated in EAS 38. In addi tion, the 
following particulars shall be legibly and indelibly labelled on the container: ” 
 
a) description /Name of the product as appropriate, including part of the carcass and the species of 
origin; 
b) list of ingredients in descending order; 
c) allergens decla ration; 
d) name, location and address of manufacturer; 
e) net weight in metric units; 
f) declaration as “raw” or “cooked”  product ; 
g) date of manufacture;  
© EAC 2020  – All rights rese rved 5 
 h) expiry date; 
i) batch number; 
j) instructions for use;  
k) storage conditions and temperature of storage; and 
l) country of origin  
 
  
6 © EAC  2020  – All rights reserved  
 Bibliography 
[1]  
[2]  
[3]  
[4]  
[5] 
. DEAS 1028 : 2020    
 
© EAC 2020  – All rights reserved 
  
  