G/TBT/N/TZA/527  
8 March 2021  
(21-1884) Page: 1/2 
Committee on Technical Barriers to Trade  Original:  English  
 
  
NOTIFICATION  
The following notification is being circulated in accordance with Article 10.6  
 
1. Notifying Member:  TANZANIA   
If applicable, name of local government involved (Article 3.2 and 7.2):   
2. Agency responsible:  Tanzania Bureau of Standards  
Name and address (including telephone and fax numbers , email and website 
addresses, if available) of agency or authority designated to handle comments 
regarding the notification shall be indicated if different from above:   
3. Notified under Article 2.9.2 [X], 2.10.1 [   ], 5.6.2 [   ], 5.7.1 [   ], other :  
4. Products covered (HS or CCCN where applicable, otherwise national tariff 
heading. ICS numbers may be provided in addition, where applicable):  Fish and 
fishery products (ICS 67.120.30)  
5. Title, number of pages and language(s) of the notified document:  TBS/AFDC 
23(355) CD3 Fried sardine - Specification (5 page(s), in English)  
6. Description of content:  This Tanzania standard specifies requirements, methods of 
sampling and test for fried sardine intended for human consumption.  
7. Objective and rationale, including the nature of urgent problems where 
applicable:  Consumer information, labelling; Protectio n of human health or safety; 
Quality requirements  
8. Relevant documents:   
• TZS 109, Food processing units – code of hygiene  
• TZS 118 Microbiology of food and animal feeding stuffs – Horizontal method for 
enumeration of micro – organisms – Colony count technique at 30ºc  
• TZS 119 Microbiology – General guidance for the enumeration of coliforms – 
Most Probable Number technique (MPN).  
• TZS 122 Microbiology of food and feeding stuffs – Horizontal method for the 
detection of Salmonella spp  
• TZS 123 Microbiologic al - examination for clostridium perfringens  
• TZS 125 Microbiology of food and animal feeding stuffs – Horizontal method for 
enumeration of coagulase – positive staphylococci (Staphylococcus aureus and 
other species)  
• TZS 131 Microbiology - General guidance f or enumeration of yeast and moulds -
Colony count technique at 25°C  
• TZS 132 Edible common salt – Specification  
• TZS 538 Packaging and labelling of foods  G/TBT/N/TZA/527  
 
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  • TZS 731:2007 / ISO 7251:2005 – Microbiology of food and feeding stuffs – 
Horizontal method for detection and enumeration of presumptive Escherichia 
Coli – Most Probable Number Technique  
• TZS 789:2018 - Portable water – Specification  
• TZS 961:2007/ISO 1666, Starch - Determination of moisture content - Oven-
drying method  
• TZS 1331: 2017: /IS0 660 - Animal a nd vegetable fats and oils — Determination 
of acid value and acidity  
• TZS 2230:2018 Lead determination in fish and fishery product  
• Codex Stan 192 - Codex General Standard for food additives  
• AOAC 2015.01, Heavy metals in food  
9. Proposed date of adoption:  April 2021  
Proposed date of entry into force:  6 months from adoption  
10. Final date for comments:  60 days from notification  
11. Texts available from:  National enquiry point [X] or address, telephone and fax 
numbers and email and website addresses, if available , of other body:   
Contact person(s):  
Ms. Bahati Samillani (NEP officer) and Mr. Clavery Chausi  
Tanzania Bureau of Standards (TBS)  
 
Morogoro/Sam Nujoma Road, Ubungo  
P O Box 9524  
Dar Es Salaam  
 
+(255) 22 2450206  
nep@tbs.go.tz ; bahati.samillani@tbs.go.tz  
http://www.tbs.go.tz  
 
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