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 covers requirements for canned beef products designated ‘corned beef’ and packed in hermetically sealed containers which have been treated after sealing to such an extent that the product is shelf-stable
This East African Standard provides guidelines for the handling and processing of fresh fish intended for human consumption
This East Africa Code of hygienic practice for the handling, processing, storage and the placing on the market of fish and fishery products lays down the health conditions for the production and the placing on the market of fish and fishery products for human consumption.
This part of this East African Standard specifies methods of grading and grades of beef livestock and carcasses thereof, meant for human consumption. The standard also defines major portions of meat cuts from the carcasses for sale.
This East African Standard specifies grading of lamb and mutton requirements, sampling and test methods for lamb and mutton carcasses and cuts meant for human consumption.
This East African Standard specifies grading of lamb and mutton requirements, sampling and test methods of lamb and mutton carcasses and cuts meant for human consumption.
This East African Standard specifies the requirements and methods of sampling and test for fortified wine
This East African Standard specifies the requirements and methods of sampling and test for sparkling wine
This East African Standard specifies the requirements and methods of sampling and test for whisky (whiskey)
This East African Standard specifies the requirements and methods of test and sampling for vodka
This East African Standard specifies the requirements and method of sampling and test for brandy
This method describes a reference procedure for identifying the Nitrogen concentration of volatile nitrogenous bases (Total-Volatile Base-N: TVB-N) in fish and fish products. The procedure is applicable to TVB-N concentrations from 5 mg/100 g to at least 100 mg/100 g
This East African Standard specifies requirements, sampling and test methods for dried freshwater sardines species such as Rastrineobola argentea, Stolothrissa tanganicae, Limnothrissa miodon, Engraulicypris sardella, Engraulicypris bredoi and Brycinus nurse intended for human consumption.
This East African Standard specifies requirements, sampling and test methods for fresh and frozen whole fin fish for human consumption.
This East African Standard specifies requirements, sampling and test methods for dried and salted dried fish and fish products. This standard does not apply to dried freshwater sardines and smoked fish.
This EAS prescribes conditions for the handling and transportation of live fish seeds for aquaculture purposes.
This East African Standard specifies requirements, sampling and test methods for frozen fish sticks (fish fingers), fish portions and fish fillets, breaded or in batter, intended for human consumption.
This East African Standard specifies requirements, sampling and test methods for frozen fish fillets intended for human consumption.
This East African Standard provides guidelines for operational cleanliness and hygiene in the fish industry.
This East African Standard provides guidelines for processing and handling of dried fish and fish products intended for human consumption.
This East African standard provides guidelines for processing and handling of salted fish and fish products intended for human consumption.
This East African Standard (EAS) specifies requirements, sampling and test methods for crackers prepared from marine and freshwater fish, crustacean and molluscan shellfish. This East African Standard does not include ready-to-eat fried as well as artificially flavored fish, crustacean and molluscan shellfish crackers.
This East African Standard specifies requirements, sampling, and test methods for fish sausages intended for human consumption. This standard applies to fresh fish sausages, cooked fish sausages, smoked fish sausages, dried fish sausages, andfermented fish sausages.
This East African Standard specifies requirements, sampling, and test methods for frozen octopus intended for human consumption
This East African Standard specifies requirements, sampling, and test methods for frozen tuna loins intended for human consumption
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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