Somali Bureau of Standards · National Standards
The official register of Somali Standards (SOS), comprising standards developed locally by the Somali Bureau of Standards through its Technical Committees, together with East African Standards and ISO, IEC, ARSO, ASTM, EN, Codex and AOAC standards formally adopted as Somali Standards. Each adopted standard retains its original reference for full traceability.
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This East African Standard provides a framework of general principles for producing safe and suitable food for consumption by outlining necessary hygiene and food safety controls (Good Manufacturing Practices (GMPs) and Good Hygiene Practices (GHPs) to be implemented in production (including primary production), processing, manufacturing, preparation, packaging, storage, distribution, retail, food service operation and transport of food
This East African Standard specifies the requirements for establishment, implementation and maintenance of the HACCP system as a preventive system to ensure food safety control measures at each step throughout the food chain from primary production to final consumption. This standard applies to all food handling organizations, regardless of size, which produce, manufacture, handle or supply food involved in one or more steps of the food chain. This includes organizations directly involved but not limited to feed producers, farmers, harvesters, producers of ingredients, food manufacturers, retailers, food services, catering services, organizations providing cleaning, transportation, storage and distribution services and other organizations indirectly involved including, but not limited to, suppliers of equipment, cleaning agents and packaging material, and other food contact materials.
This East African Standard specifies the requirements, sampling and test methods for cassava-wheat composite flour for human consumption.
This East African Standard specifies requirements, sampling and test methods for food grade cassava starch.
This East African Standard specifies requirements and methods of sampling and test for crisps made from sweet varieties of cassava (Manihot esculenta Crantz).
This East African Standard specifies a method for the determination of total cyanogens in cassava and cassava products.
This East African Standard specifies requirements and methods of sampling and test for crisps made from potato tubers (Solanum tuberosum L.)
This East African Standard specifies the requirements and methods of sampling and test for frozen potato (Solanum tuberosum L.) chips to be supplied packaged either in retail packs or in bulk for human consumption.
This East African Standard specifies requirements and methods of sampling and test for deep fried potato chips ready for consumption.
This East African standard specifies the requirements, sampling and test methods for fresh ware potato of varieties (cultivars) grown from (SolanumosumL.) of the family Solanaceae for human consumption. This East African Standard does not apply to ware potato for industrial processing and seed potato
This East African Standard provides recommended practices for the production, storage, packaging and transportation of fresh cassava root (Manihot esculenta Crantz) intended for human consumption.
This East African Standard specifies the requirements, sampling and test methods for vitamin and mineral supplement intended for use in supplementing the normal/daily diet with vitamins and/or minerals for human consumption. This Standard covers vitamin and mineral supplement in concentrated forms of those nutrients singly or in combinations, marketed in forms such as capsules, tablets, powders, paste and solutions. This Standard does not cover foods for special dietary uses and the lipid based products containing vitamins and minerals.
This East African Standard specifies the requirements, sampling and test methods for lipid food supplement used for complementing the normal/daily diet with essential fatty acids. This standard covers lipid food supplements primarily providing essential fatty acids which may contain vitamins and/or minerals presented in forms such as capsules, paste or liquid. The product may be taken directly or added to another food with the primary objective of increasing the energy content of the food and provide essential fatty acids. This standard does not cover foods for special dietary uses.
Standards participation
Somali Standards are developed by Technical Committees with the participation of industry, regulators, academia and consumers. Sign in to the Applicant Portal to request membership of a committee or to comment and vote on a specific standard.
Join a SOBS Technical Committee as Member, Observer or Technical Expert and help develop the Somali Standards of your sector.
Comment during Public Inquiry and vote in Ballots on standards that are being drafted, reviewed or awaiting publication.
Open to stakeholder participation
No standard is open to stakeholder participation right now. Request membership of a Technical Committee to be involved from the first draft.
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