TBS/ AFDC 27 (6607) P3          
                                         
 
 
   
                           DRAFT TANZANIA STANDARD  
 
Code of practice for the prevention and reduction of lead 
contamination in foods  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
TANZANIA BUREAU OF STANDARDS                                                                                                  TBS/ AFDC 27 (6607) P3          
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 0 FOREWORD  
Lead contamination of food arises from numerous sources , including air, soil, food processing, food  handling, and 
food packaging. Atmospheric lead from industrial pollution or leaded gasoline can contaminate food through 
deposition on agricultural crop plants. Soil lead arising from lead -containing ordnance st ored on former munitions 
sites and from ammunition used in rifle or military firing, atmospheric deposition, or inappropriate application of 
pesticides, fertilizers, or sewage sludge can contaminate agricultural crop plants through uptake or through 
deposi tion of the soil on plant surfaces.  
 
Sources of lead in food processing areas include lead paint and lead -containing equipment, such as piping and lead -
soldered machinery. In the packaging area, lead -soldered cans have been identified as a very important s ource of 
lead contamination of food. Other packaging items that are potential sources of lead contamination include colored 
plastic bags and wrapping papers, cardboard containers that contain lead or are colored with lead -containing dyes, 
lead foil capsule s on wine bottles, and lead -glazed ceramic, lead crystal, or lead -containing metal vessels used for 
packaging or storing foods.  
 
Chronic exposure to lead at relatively low levels can result in damage to the kidneys and liver, and to the 
reproductive, cardi ovascular, immune, hematopoietic, nervous, and gastrointestinal systems. Short -term exposure to 
high amounts of lead can cause gastrointestinal distress, anaemia, encephalopathy, and death. The most critical 
effect of low -level lead exposure is reduced cog nitive and intellectual development in children.  
 
This code of practice is therefore aiming to guide regulators, farmers , and  food manufacturers as well as consumers 
to prevent or reduce lead contamination in foods.  
 
In the preparation of this code of prac tice, assistance was drawn from; - CAC/RCP 56 : 2004 - Code of practice for 
the prevention and reduction of lead contamination in foods.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
                                                                                                 TBS/ AFDC 27 (6607) P3          
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1 SCOPE  
This code of practice recommends on the practices based on Good Agricultur e Practices and Good Manufacturing 
Practices to prevent or reduce lead contamination in foods  along the food value chain . Compliance with this code  
does not confer immunity from relevant statutory and legal requirements.  
 
2 TERMS AND DEFINITIONS  
For the pu rposes of this document, the following terms and definitions apply.  
 
2.1 Good Agricultural Practices ( GAP ) 
collection of principles to apply for on -farm production and post -production processes, resulting in safe and healthy 
food and non -food agricultural products, while taking into account economic, social and environmental sustainability  
 
2.2 Good Manufacturing Practice ( GMP ) 
system to ensure that products meet food safety, quality and legal requirements  
 
2.3 food  
any substance, whether processed, semi -processed or raw which is intended for direct human consumption, and 
includes drink, chewing gum and any substance which has been used in the manufacture, preparation or treatment 
of “food” but does not include cosmetics, tobacco, medicinal products, narcoti c or psychotropic substances, residues 
and contaminants  
 
2.4 Food value chain  
consists of all the stakeholders who participate in the coordinated production and value -adding activities that are 
needed to make food products.  
 
2.5 Packaging materials  
materi als that have direct contact with foods  
 
 
3. RECOMMENDED PRACTICES BASED ON GOOD AGRICULTURAL PRACTICES (GAP) 
AND GOOD MANUFACTURING PRACTICES (GMP)  
 
3.1 Agricultural  practices  
3.1.1 Leaded gasoline is a major contributor to atmospheric lead. For instance dryers  powered with leaded gasoline 
have been found to contaminate drying crops with lead. Farmers and processors should avoid using dryers or other 
equipment powered by leaded gasoline on harvested crops. Regulator s should consider reducing or eliminating  the 
use of leaded gasoline in agricultur e.  
 
3.1.2  Agricultural lands near industrial facilities, roadways, and ordnance depots,  mining sites,  rifle ranges and 
military firing ranges may have higher lead levels than more isolated lands. Land near building s with weathered 
exterior paint also may have high lead levels, a particular concern when such buildings are situated near livestock or 
small gardens. Where possible, farmers should test lead levels in soils that are near lead sources or that are 
suspected  of having elevated lead levels to determine if lead levels exceed recommendations for planting by 
regulators . 
 
3.1.3  Regulators and extension officers should identify the land contaminated with lead arsenate pesticides from 
previous application.   
 
 3.1.4  Farmers should avoid  using lands that have been used to store/ treated with lead arsenate pesticide, such as 
former orchards, to grow crops that may accumulate lead internally (such as carrots , cassava  and other root crops) 
or on their surface (such as lea fy vegetables).  
 
3.1.5 Farmers should be educated and informed on the health risks on growing crops on lands that have been 
treated with sewage sludge . Farmers should also avoid  growing crops on lands that have been treated with sewage 
sludge that does not  adhere to national maximum allowable lead levels.  
 
3.1.6 Leafy vegetables are more vulnerable than non -leafy vegetables or roo t vegetables to deposition from airborne 
lead. Cereal grains also have been reported to absorb lead from the air at a significant  rate. In areas  like along the                                                                                                 TBS/ AFDC 27 (6607) P3          
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 high ways, industrial facilities and mining sites,  where atmospheric lead levels are higher, farmers should  be advised 
choosing  crops that are less vulnerable to airborne deposition.  
 
3.1.7 Farmers should avoid using non- registered pesticides and fertilizers that contain lead (such as lead arsenate 
pesticide) or may be contaminated with lead (e.g., improperly prepared copper fungicide or phosphate fertilizer) in 
agricultural areas.  
 
3.1.8 Crops should be protected from lead c ontamination (e.g., exposure to atmospheric lead, soil, dust) during 
transport to processing facilities.  
 
3.1.9 Home or small -scale commercial gardeners should also take steps to reduce  lead contamination. For instance 
testing of the soil before planting, avoid planting near roadways and buildings  painted with lead -based paint, good 
gardening practices for soils with elevated lead levels include mixing organic matter into the soil, adjusting soil pH to 
reduce availability of lead to plants, choosing plants that are less vulnerable to lead contamination, using liners to 
reduce contact deposition of soil on plants  and build up gardening beds with lead -free soil . Gardeners should consult 
extension officers , for advice on what lead levels are too high for garden ing and advice on how to garden safely in 
lead-contaminated soils.  
 
3.1.1 0 Agricultural water for irrigation should be protected from sources of lead contamination and monitored for lead 
levels to prevent or reduce lead contamination of crops. For example,  well water and waste water from treatment 
facilities used for irrigation should be properly protected and routinely monitored to prevent contamination.  
 
3.1.1 1 Farmers  should be trained on good agricultural practices  to prevent lead contamination o f farml ands  and 
crops . 
 
3.2 Drinking water  
3.2.1 Regulators  should monitor  allowable lead levels or appropriate treatment techniques for controlling lead levels 
in drinking water.  
 
3.2.2  Administrators of water systems with high lead levels should consider treat ment techniques, such as increasing 
the pH of acidic waters, to minimize corrosion and reduce leaching of lead in the distribution system.  
 
3.2.3  Where appropriate, administrators of water systems should consider replacing lead piping and other lead -
contai ning fixtures.  
 
3.3 Food ingredients and processing  
3.3.1  Regulators  should detect  and monitor  the levels of  lead in  foods and food ingredients .  
 
3.3.2  Food processors should choose food and food ingredients, including ingredients used for dietary supplem ents 
that have the lowest lead levels possible. They should also consider whether the land used to produce crops has 
been treated with lead -containing pesticides or sewage sludge.  The food processors should know the source of the 
raw materials  and food ing redients . 
 
3.3.3  During processing  and preparation , maximum removal of surface lead from plants should be practiced, e.g., by 
thoroughly washing vegetables, particularly leafy vegetables; removing the outer leaves of leafy vegetables; and 
peeling root vege tables, where appropriate.  
 
3.3.4  Food processors should ensure that the water supply for food processing complies with established maximum 
limits for lead .  
 
3.3.5  Food processors should use non -leaded pipes and examine piping within facilities to ensure  that older piping is 
not adding lead to water supplies. Such piping may include brass fixtures, in addition to lead -soldered pipes.  
 
3.3.6  Food processors  and food service establishments  should use food -grade metals for all metal surfaces that 
come into c ontact with food and beverages.  
 
3.3.7 Food processors and food service establishments should not use lead solder to repair broken equipment in 
food processing facilities. They should also not substitute non -food-grade equipment that may be present in a fo od 
processing facility for broken food -grade equipment.  
 
3.3.8 Food processors and food service establishments should ensure that lead paint peelings do not become a 
source of lead contamination in processing facilities. If food processors and food service  establishments carry out 
lead paint abatement, they should also ensure that appropriate clean -up procedures are followed to prevent further 
dispersion of lead paint and dust, which could create a greater hazard.                                                                                                  TBS/ AFDC 27 (6607) P3          
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3.3.9 Food processors  and food service est ablishments  should occasionally test incoming raw materials and finished 
products for lead to verify that their control measures are functioning effectively.  
 
3.3.10 F ood processing facilities should be located in food processing designated areas to preven t lead 
contamination.  For the food service est ablishments located in higher risks areas of  lead contamination , the 
measures should be taken to prevent contamination.  
 
3.4 Production , use  of packaging and storage  products  
3.4.1  To provide maximum protection  against lead contamination, food processors should not use lead -soldered 
cans.   
 
3.4.2  Lead can be released from the solder surface itself, or from solder dust or solder splashes deposited inside the 
can during the can -making process.  Methods for reduci ng splashing and dust formation include avoiding the use of 
excess flux, controlling exhaust over the work area to minimize dust deposition, controlling the temperature of the 
fluxed can body and solder, post -solder lacquering of the interior surface or in terior side seams of cans, careful 
wiping of excess solder from finished cans, and washing soldered cans before use..  
 
3.4.3  Tinplate used for food cans should meet national or international standards for maximum allowable lead 
concentration . 
 
3.4.4  Lead d yes or lead -based printing inks should not be used for packaging, such as for brightly colored candy 
wrappers. Even if such wrapping does not come in direct contact with foods, children may be tempted to put the 
brightly colour  wrappers in their mouths.  
 
3.4.5 Plastic bags or boxes with exteriors treated with lead -based dyes or lead -based printing inks should not be 
used as primary packaging materials for food. Handling of these items during cooking or reuse by consumers for 
storing other food items can cau se lead contamination.  
 
3.4.6  Packing foods for sale in traditional lead -glazed ceramics should be avoided because these ceramics may 
leach significant quantities of lead into the foods.  
 
3.4.7  Lead foil capsules should not be used on wine bottles because this practice may leave lead residues around 
the mouth of the bottle that can contaminate wine upon pouring.  
 
3.4.8  Decorative ceramic ware that has the potential to leach unacceptable quantities of lead should be clearly 
labelled  as not for food use.  
 
3.4.9 Ceramic ware producers should use manufacturing procedures and quality control mechanisms that minimize 
lead leaching.  
 
3.5 Consumer practices  
3.5.1  Regulators should  educate consumers about appropriate practices to reduce lead contamination in the gard en 
and the home.  
 
3.5.2  Consumers should avoid storing foods, particularly acidic foods or foods for infants and children, in decorative 
ceramic ware, lead crystal, or other containers that can leach lead. Foods should not be stored in opened lead -
soldered  cans or stored in reused lead -dyed bags and containers. Consumers should avoid frequent use of ceramic 
mugs when drinking hot beverages such as coffee or tea, unless the mugs are known to have been made with a 
lead glaze that is properly fired or with a n on-lead glaze.  
 
3.5.3  Consumers should wash vegetables and fruit thoroughly to remove dust and soil that may contain lead. 
Washing hands before preparing food will also help remove any lead -contaminated dust or soil from hands.  
 
3.5.4  Where lead in water d istribution systems is a problem, consumers should let water run from faucets before use 
to allow corroded lead from piping to be flushed out of the system, particularly if they are preparing foods for infants 
or children. Hot water from the faucet should not be used for cooking or food preparation.  
 
3.5.5 Consumers should reject buying and consuming the foods originated from lead contaminated areas.  
 
3.6 Consideration for certain foods  
Calabash chalk, also known by other names such as “udongo wa pemba”, “u dongo wa kigoma” is eaten by some 
women by leisure or  to help alleviate morning sickness during pregnancy. Levels of lead in this product are often 
high (greater than 10 mg/kg) and may have consequences for the health of the developing fetus.                                                                                                  TBS/ AFDC 27 (6607) P3          
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3.7 Handlin g of food products at the point of sales  
Regulators should regularly train food retailers on good handling practices to prevent among other s lead 
contamination. Retailers should be responsible to prevent contamination of foods with lead.