AFDC 15 (770) DTZS  
                                  DRAFT  TANZANIA STANDARD                                                                          
 
 
 
             Frozen pizza  – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
                            TANZANIA BUREAU OF STANDARDS  
 
 
 
 0 Foreword  
Frozen pizza is a ready to bake pizza maintained in frozen state traded in the country.  
This Tanzania Standard is being prepared to ensure the safety and quality of frozen pizza  produced and/ 
or traded in the country.  
In the preparation of this Tanzania standard, assistance was drawn from  local manufacturers  
In reporting the results of a test or analysis made in accordance with this Tanzania Standard, if the final 
value observed or calculated is to be rounded off, it shall be done in accordance with TZS 4 (see clause 
2). 
1 Scope  
This Tanzania Standard specifies requirements, sampling  and methods of test for frozen  pizza intended 
for human consumption.  
2 Normative r eferences  
The following referenced documents are indispensable for the application of this standard. For dated 
references, only the edition cited applies. For undated references, the latest edition of the referenced 
document (including any amendments) applies;   
TZS 4, Rounding off numerical values  
TZS 109, Food processing units - Code of hygiene - General   
TZS 111, Bakery units – Code of hygiene  
TZS 118 -1/ISO 4833 -1, Microbiology of the food chain - Horizontal method for the enumeration of 
microorganisms - Part 1: Colony count at 30 °C by the pour plate technique  
CODEX STAN 192, Codex General Standard for foods additives.  
CODEX STAN 193, Codex General Standard for Con taminants and Toxins in foods  
TZS 122 -1/ISO 6579 -1, Microbiology of the food chain — Horizontal method for the detection, 
enumeration and serotyping of Salmonella - Part 1: Detection of Salmonella spp.  
TZS 125 -1/ 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  
TZS 538/EAS 38, Labelling of pre -packaged foods — General requirements  
TZS 730 -1/ ISO 16649 – 1, Microbiology of the food chain - Horizontal method for the enumeration of 
beta-glucuronidase -positive Escherichia coli - Part 1: Colony -count technique at 44 degrees C using 
membranes and 5 -bromo -4-chloro -3-indolyl beta -D-glucuronide  
TZS 2426 -2/ISO 21527 -2, Microbiology of food and animal feeding stuffs - Horizontal method for the 
enumeration of yeasts and moulds - Part 2: Colony count technique in products with water activity less 
than or equal to 0.95   
 TZS 2752: Bakery products - methods of analysis  
TZS 2753: Bakery products - methods of sampling  
3 Term s and definitions  
For the purpose of this Tanzania Standard , the following term s and definitions  shall apply  
3.1 frozen pizza   
Frozen  dish typically made of flat leavened wheat -based  dough  spread with a savory mi xture usually 
including pizza  sauce , cheese and other  toppings ready for baking . 
3.2 pizza sauce  
A layer of  either raw tomato pieces or sauce  of cooked tomato with spices or  any other sauce used in 
topping during pizza making process.  
3.3 food grade  packaging material   
Packaging material made of substances, which are safe and suitable for their intended use, and 
safeguards the hygienic, nutritional, technological and orga noleptic quality of the product . 
4 Requirements  
4.1 General requirements  
The frozen pizza shall  
 have a characteristic fresh  and pleasant odor.  
 be free of foreign matters  and impurities.  
 be free from fungus phenomenon  
 not have rancid odor.  
 be flat with uniform size  
 be maintained at frozen state  
 be made from half cooked pizza base  
4.2 Essential ingredients  
The following essential ingredients shall be used in the preparation of frozen pizza  and shall comply with 
the relevant Tanzania standards.  
 Wheat flour  
 baking yeast  
 portable Water  
 edible fats / oil 
 Sugar  
 salt  
 cheese  
 pizza sauce  
  
 4.3 Optional ingredients  
In addition to the essential ingredients in 4.2, the following but not limited to optional ingredients may be 
used in the preparation of frozen pizza  and shall conform to the relevant Tanzania standard : 
 Meat  and meat products  
 Vegetables  
 chocolates  
 coconut cream/milk  
 gluten;  
 milk and milk products;  
 fruits and fruit products;  
 egg and egg products;  
 spices;  
 honey and sugar products;  
4.4 specific requirements  
Frozen pizza  shall comply with the specific requirements stipulated in Table 1  
 
    Table 1 — Specific requirements for frozen pizza  
S/N Characteristics  
 Requirements  
 Test method  
1 Total ash, %, m/m on dry basis, max.  2.5 Insert the test methods  
2 Acid insoluble ash  %, m/m  max 0.2 
3 Acidity of extracted oil (as oleic acid), % by mass, max.  1.0 
 
5 Food additives  
Food additives used in the preparation of frozen  pizza  shall comply with Codex  Stan 192.  
6 Hygiene  
6. 1 Frozen pizza  shall be prepared under Good Hygie nic Practices as stipulated in TZS 109 and TZS 
111 (see clause 2).  
6.2 When tested by appropriate methods of sampling and test, frozen pizza  shall comply with the 
microbiological limits given in Table 2.  
Table 2 - Microbial limit for frozen pizza  
S/N Characteristic  Maximum limit  Methods of test  
 1   Total plate count cfu/g   
  103   TZS 118 -1 
 2   Yeast and mould cfu/g   102   TZS 2426 -2 
 3   Salmonella spp  cfu/25 g   absent   TZS 122 -1 
 4   E. coli cfu/g   absent   TZS 730 -1 
 5   S. aureus cfu/g   absent   TZS 125 -1   
 7 Contaminants  
Heavy metal  
Presence of heavy metal shall conform to the limits set in appropriate sections of CODEX STAN 193 (see 
clause 2).   
8 Sampling and methods of test  
8.1 Sampling  
Frozen pizza  shall be sample d in accordance with Tanzania Standard  TZS 2753 . 
8.2 Method of tests  
Frozen pizza  shall be tested in accordance with methods described in this Tanzania Standard.  
9 Packing, marking and labelling  
9.1 Packing  
Frozen pizza  shall be packed in food grade packaging material that do not affect the qual ity and safety of 
the product.  
9.2 Marking and labelling  
9.2.1 Labelling of Frozen pizza  shall be done in accordance with the requirements of the TZS 538/EAS 38 
and the followin g particular shall be clearly and indelibly marked on each container; printing ink if any 
shall be non -toxic and non -transferable  
a) Name of the product shall be frozen pizza  
b) Name, physical and postal address of the manufacturer;  
c) Batch or code numbe r;  
d) Date of manufacture and expire date;  
e) Net weight  
f) Country of origin;  
g) List of ingredients;  
h) cooking instructions  (temperature  and time).  
i) Storage  conditions , and  
j) Trade name or brand, if any.  
9.2.2 The containers shall be marked with the TBS Standards Mark of Quality.  
NOTE - The TBS Standards Mark of Quality shall be used by the manufacturers only under licence from 
TBS. Particulars of conditions under which the licences are granted, may be obtained from TBS.