AFDC 27 (2569) DTZS  
                                         
 
 
                                                                                                                
  @ TBS 2024                                                                                                  First Edition 202 4 
 
                          DRAFT  TANZANIA STANDARD  
 
Code of practice for the prevention and reduction of lead 
contamination in foods  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
TANZANIA BUREAU OF STANDARDS                                                                                                  AFDC 27 (2569) DTZS  
2 
© TBS 2024  – All rights reserved  
 Copyright notice  
This document is copyright -protected by Ta nzania Bureau of Standards. Neither this document nor any extract 
from it may be reproduced, stored or transmitted in any form for any other purpose without prior written 
permission from TBS.  
Requests for permission to reproduce this document for the purpo se of use should be addressed as shown 
below:  
Tanzania Bureau of Standards  
P O Box 9524  
16103 Dar es Salaam  
Sam Nujoma Road/Morogoro Road,  
Tel +255 (22) 2450206/2450949/2450298  
Fax +255 22 2450298  
Hotline: 0800110827  
E-mail: info@tbs.go.tz  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
                                                                                                 AFDC 27 (2569) DTZS  
3 
© TBS 2024  – All rights reserved  
 Code of practice for the prevention and reduction of lead contamination in foods  
 
Foreword  
This Tanzania Standard was approved under the authority of the Board of Director of Tanzania Bureau of Standards.  
Tanzania Bureau of Standards (TBS) is th e statutory national standards body for Tanzania established by the 
Standards Act Cap. 130 . 
Tanzania Standards are developed through Technical Committees that are representative of key stakeholders 
including government, academia, consumer groups, private s ector and other interested parties. The Technical 
Committees work under the supervision of Divisional (sectoral) Committees. The Standards are developed in 
accordance with the Guide and Procedure for Development of Tanzania Standards and TZS 0, Guide for 
presentation of Tanzania Standards .  
Tanzania Standards are subject to review, to keep pace with  science and  technological advances. Users of the 
Tanzania Standards are therefore expected to ensure that they always have the latest versions of the standards they 
are implementing.  
This Tanzania Standard was developed under the supervision of the Agriculture and Food  Divisional Standards 
Committee [ AFDC ]. The Technical Committee responsible for the standard is AFDC 27 - Contaminants.   
The reporting of the result  of a test or analysis made in accordance with this Tanzania Standard, if the final value, 
observed or calculated is to be rounded off, shall be done in accordance with TZS 4.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
                                                                                                 AFDC 27 (2569) DTZS  
4 
© TBS 2024  – All rights reserved  
 Introduction  
Lead is among  the heavy  metal s that occur s in the environment both naturally, and largely from anthropogenic 
sources, because of its widespread industrial uses. Lead exposure can occur through the consumption of food and 
water, and through the use of cosmetics, dietary supplements, traditional me dicines,  tobacco,  and other 
contaminated materials. Lead exposure  also occurs in the workplace, from lead paint, in toys for children, and 
generally through exposure  to lead -contaminated soil and air.  
 
Lead contamination of food arises from numerous source s, 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 s tored on former ammunitions 
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 
deposition 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 importan t source of 
lead contamination in 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 caps ules on wine bottles, and lead -glazed ceramic, lead crystal, or lead -containing metal vessels used for 
packaging or storing foods.  
 
Chronic exposure to lead   can result in damage to the kidneys and liver, as well as  the reproductive, cardiovascular, 
immun e, hematopoietic, nervous, and gastrointestinal systems. The most critical effect of chronic lead  exposure is 
reduced cognitive and intellectual development in children.  Exposure to high amounts of lead can cause acute 
toxicity leading to gastrointestinal distress, anaemia, encephalopathy, and death.  
 
There have been worldwide efforts to reduce lead exposure from food. Such efforts have focused on implementing 
standards for maximum or allowable lead levels in food, food additives, and food contact material s; ending the use of 
lead-soldered cans; controlling lead levels in drinking water; reducing leaching from lead -containing vessels or 
restricting their use for decorative purposes; and identifying and reacting to additional sources of lead contamination 
in foods or dietary supplements. Although not targeted specifically at food, efforts to reduce environmental sources 
of lead, including restrictions on industrial emissions and restricted use of leaded gasoline, have also contributed to 
declining lead levels  in food. Despite efforts to reduce lead exposure, lead contamination of foods may still result 
from lingering environmental contamination (e.g. from leaded gasoline), continued use of lead -containing products 
(e.g. lead -glazed ceramic vessels erroneously used for food), and consumption of products remaining on the market 
(like older vintage wines).  
 
This code of practice is therefore aim ed at guiding regulators, farmers , and  food manufacturers as well as 
consumers to prevent or reduce lead contamination in  foods.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
                                                                                                 AFDC 27 (2569) DTZS  
5 
© TBS 2024  – All rights reserved  
 1. Scope  
This code of practice recommends on the application of  Good Agriculture Practices and Good Manufacturing 
Practices to prevent or reduce lead contamination in foods  along the food systems .   
 
2. Normative references  
The fo llowing referenced documents are indispensable for the application of this document. For dated references, 
only the edition cited applies. For undated references, the latest edition of the referenced document (in cluding any 
amendments) applies .  
CAC/RCP 49 -2001 - Code of practice concerning source directed measures to reduce contamination of food with 
chemicals  
 
3. Terms and definitions  
For the purposes of this Tanzania standard , the follow ing terms and definitions apply:  
3.1 contamination  
action or state of making  or being made impure by polluting or poisoning  
3.2 food systems  
encompass the entire range of actors and their interlinked value -adding activities involved in the production, 
aggregation, processing, distribution, consumption and disposal of food products th at originate from agriculture, 
forestry or fisheries, and parts of the broader economic, societal and natural environments in which they are 
embedded.  
3.3 good agricultural practices   
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  
 
3.4 good manufacturing practice s   
system to ensure that products meet food safety, quality and lega l requirements  
 
3.5 food  
any substance, whether processed, semi -processed or raw which is intended forhuman consumption, but does not 
include cosmetics, tobacco, medicinal products, narcotic or psychotropic substances, residues and contaminants  
 
3.6 food value cha in 
consists of all the stakeholders who participate in the coordinated production and value -adding activities that are 
needed to make food products.  
 
3.7 packaging materials  
materials that have direct contact with foods  
 
3.8 heavy metal  
an element having an atomi c number greater than 20 and  density above 5  g/cm3 that is  especially  poisonous  
 
4. Recommended practices based on Good Agricultural Practices (GAP) and Good 
Manufacturing Practices (GMP)  
4.1 Source directed measures  
Food control authorit ies should consider impl ementation of source directed measures recommended in CAC/RCP 
49-2001 . 
4.2 Agricultural  practices  
4.2.1  Leaded gasoline is a major contributor to atmospheric lead. For instance,  dryers  powered with leaded 
gasoline have been found to contaminate drying crops with lea d. Farmers and processors should avoid using dryers 
or other equipment powered by leaded gasoline to dry produce . Regulator s should consider reducing or eliminating 
the use of leaded gasoline in agricultur e.                                                                                                  AFDC 27 (2569) DTZS  
6 
© TBS 2024  – All rights reserved  
  
4.2.2  Agricultural lands near industrial facilities,  roadways, ordnance depots,  mining sites,  rifle ranges and military 
firing ranges may have higher lead levels than more isolated lands. Land near buildings with weathered exterior 
paint also may have high lead levels, a particular concern when such buildin gs 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 they exceed  recommend ed levels   by regulators . 
 
4.2.3  Regulators and extension officers should identify the land contaminated with lead arsenate pesticides from 
previous application /or premises used to store  obsolete pesticides .   
 
4.2.4   Farmers should avoid  using lands that have been  treated with lead arsenate pestic ide, 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 leafy vegetables).  
 
4.2.5  Farmers should be educated and informed on the health risks on growing crops on  lands that have been 
treated with sewage sludge  from different  sources . 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.  
 
4.2.6  Leafy vegetables are more v ulnerable than non -leafy vegetables or roo t vegetables to deposition from 
airborne lead. Cereal grains also can absorb lead from the air at a significant rate. In areas  like along the high ways, 
industrial facilities and mining sites,  where atmospheric lea d levels are higher, farmers should  be advised choosing  
crops that are less vulnerable to airborne deposition.  
 
4.2.7  Regulators responsible for pesticide s and fertilizer s should regulate pesticide and fertilizers  in order to limit 
access by farmers to lead cont aminated inputs.  
 
4.2.8   Farmers should avoid using non- registered pesticides and fertilizers to prevent lead contamination.  
 
4.2.9  Crops should be protected from lead contamination (e.g., exposure to atmospheric lead, soil, dust) during 
transport to processing faci lities.  
 
4.2.10  Home or small -scale commercial gardeners should also take steps to reduce  lead contamination. For 
instance testing of the soil before planting, a void 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 pl ants and build up gardening beds with lead -free 
soil. Gardeners should consult extension officers , for advice on what lead levels are too high for gardening and 
advice on how to garden safely in lead -contaminated soils.  
 
4.2.11  Agricultural water for irrigation s hould be protected from sources of lead contamination and monitored for 
lead levels to prevent or redu ce lead contamination of crops. For example, well water and waste water from 
treatment facilities used for irrigation should be properly protected and rou tinely monitored to prevent contamination.  
 
4.2.12  Farmers  should be trained on good agricultural practices  to prevent lead contamination o f farmlands  and 
crops . 
 
4.3 Drinking water  
4.3.1  Regulators  should monitor    lead levels or treatment techniques for controlling lead levels in drinking water.  
 
4.3.2  Water  supply  authorities  should consider treatment techniques, such as increasing the pH of acidic waters, 
to minimize corrosion and reduce leaching of lead in the distribution system.  
 
4.3.3  Where appropriate, water  supply  authoritie s should consider replacing lead piping and other lead -containing 
fixtures.  
 
4.4 Food ingredients and processing                                                                                                  AFDC 27 (2569) DTZS  
7 
© TBS 2024  – All rights reserved  
 4.4.1  Regulators  should   monitor  the levels of  lead in  foods and food ingredients .  
 
4.4.2  Food processors should use food and food ingredients, including ing redients for food supplements that have  
complied with the set lead limit . The food processors should know the source of the raw materials  and food 
ingredients . 
 
4.4.3  During processing  and preparation , maximum removal of surface lead from plants should be practi ced, e.g., 
by thoroughly washing vegetables, removing the outer leaves of vegetables; and peeling root vegetables, where 
appropriate.  
4.4.4  Food processors should ensure that the water supply for food processing complies with established 
maximum limits for lead .  
 
4.4.5  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.  
 
4.4.6  Food processors  and food ser vice establishments  should use food -grade metals for all metal surfaces that 
come into contact with food and beverages.  
 
4.4.7  Food processors and food service establishments should not use lead solder to repair broken equipment in 
food processing facilities. Th ey should also not substitute non -food-grade equipment that may be present in a food 
processing facility for broken food -grade equipment.  
 
4.4.8  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, whic h could create a greater hazard.  
 
4.4.9  Food processors  and food service establishments  should occasionally test incoming raw materials and 
finished products for lead to verify that their control measures are functioning effectively.  
 
4.4.10  Food processing facilities should be located in food processing designated areas to prevent lead 
contamination.  For the food service est ablishments located in higher risks areas of  lead contamination , the 
measures should be taken to prevent contamination.  
 
4.5 Production , use  of packagi ng and storage  products  
4.5.1  To provide maximum protection against lead contamination, food processors should not use lead -soldered 
cans.   
 
4.5.2  Lead can be released from the solder surface itself, or from solder dust or solder splashes deposited inside 
the can dur ing the can -making process.  Methods for reducing 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 interior side seams of cans, careful 
wiping of excess solder from finished cans, and wa shing soldered cans before use.  
 
4.5.3  Tinplate used for food cans should meet national or international standards for maximum level of lead.  
 
4.5.4  Lead dyes or lead -based printing inks should not be used for packaging, such as for brightly coloured  candy 
wrappers. Even if such wrapping does not come in to direct contact with foods, children may be tempted to put the 
brightly colour  wrappe rs in their mouths.  
 
4.5.5  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 fo od items can cause lead contamination.  
                                                                                                 AFDC 27 (2569) DTZS  
8 
© TBS 2024  – All rights reserved  
 4.5.6  Packing foods for sale in traditional lead -glazed ceramics should be avoided because these ceramics may 
leach significant quantities of lead into the foods.  
 
4.5.7  Lead foil capsules should not be used on wine bottles beca use this practice may leave lead residues around 
the mouth of the bottle that can contaminate wine upon pouring.  
 
4.5.8  Decorative ceramic ware that has the potential to leach unacceptable quantities of lead should be clearly 
labelled  as not for food use.  
 
4.5.9  Ceram ic ware producers should use manufacturing procedures and quality control mechanisms that 
minimize lead leaching.  
 
4.6 Consumer practices  
4.6.1  Regulators should  educate consumers about appropriate practices to reduce lead contamination in foods.  
 
4.6.2  Consumers should a void 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 a nd 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 non -lead glaze.  
 
4.6.3  Consumers should wash vege tables 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.  
 
4.6.4  Where lead in water distribution systems is a problem  due to corrosion , con sumers 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 prepa ration.  
 
4.6.5  Consumers should avoid  buying and consuming the foods originated from lead contaminated areas.  
 
4.7 Handling 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.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
                                                                                                 AFDC 27 (2569) DTZS  
9 
© TBS 2024  – All rights reserved  
 Bibliography  
CAC/RCP 56 : 2004 - Code of practice for the prevention and reduction  of lead contamination in foods