US CODEX STAN 302:2011, Standard for fish sauce

This Uganda Standard applies to fish sauce produced by means of fermentation by mixing fish and salt and may include other ingredients added to assist the fermentation process. The product is intended for direct consumption as a seasoning, or condiment or ingredient for food. This standard does not apply to fish sauce produced by acid hydrolysis.

Source of regulation

The Uganda National Bureau of standards 

Publication of regulation

UGANDA GAZETTE Vol. CVIII No. 20 of 21 April 2015 

Date of implementation

21 April 2015 

Regulation file