TBS/AFDC 23(36 4) CD3 
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 Draft Tanzania Standard  
 
 
 
Canned finfish  – Specification  
TANZANIA BUREAU OF STANDARDS  
  
                                                                                                                                        TBS/AFDC 23(36 4) CD3 
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 Canned finfish  - Specification  
 
0. Foreword  
Finfish is any fish other than shell fish and flat fish. Canned finfish is the product produced from the flesh 
of any species of finfish which is suitable for human consumption and may contain a mixture of species, 
with similar sensory properties, from within the same genus.  This product has been in use thus the need 
to ensure its safety and quality.   
In preparation of th is Tanzania standard assistance was drawn from CODEX STAN 119: 2013 - Standard 
for canned finfish published by Codex Alimentarius Commission.   
In reporting the result of a test or analysis made in accordance with this standard, if the final value 
observed o r 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, m ethods of sampling and test for canned finfish packed 
in water, oil or other suitable packing medium. It d oes not apply to specialty  products where the canned 
finfish constitutes less than 50% m/m of the net contents of the can . 
 2 Normative References  
The following referenced documents are indispensable for the application of this document. For dated 
referenc es, only the edition cited applies. For undated references, the latest edition of the referenced 
document (including any amendments) applies.  
TZS 4:2009 - Rounding off numerical values  
TZS 50 (4th Ed) Sunflower oil – Specification  
TZS 53 Edible cotton seed  oil – Specification   
TZS 109 - Food processing units - Code of hygiene – General  
 
TZS 121  Method for microbiological examination of Clostridium botulinum  and Clostridium botulinum toxin 
in foodstuffs  
TZS 13 2 Edible common salt – Specification  
  
TZS 271  Edible palm oil specification  
 
TZS 447 - Fish and fishery products - determination of histamine  
TZS 538 Packaging and labelling of foods   
 
TZS 1492 Fruit and vegetable products —Determination of tin content  
 
TZS 2230 Lead determinat ion in fish and fishery produ ct 
AOAC 2015.01, Heavy metals in food  
CXG 31 -1999 - Guidelines for the Sensory Evaluation of Fish and Shellfish in Laboratories  
  
CAC/GL 50, General guidelines on sampling                                                                                                                                        TBS/AFDC 23(36 4) CD3 
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 CAC/RCP 52, Code of practice for fish and fishery products  
 
 
 
 
 
3 Terms and definitio ns 
For the purpose of this standard the following terms and definitions shall apply;  
3.1 canned finfish  
finfish  preserved by canning  
 
3.2 canning  
processing treatment applicable in food products packed in suitable media and hermetically sealed to 
ensure c ommercial sterility   
 
3.3 food grade material  
material that will not transfer non -food chemicals into the food and contains no chemicals which would be 
hazardous to human health  
 
3.4 foreign matter  
any matter present in the sample, which has not been der ived from finfish or the packing medium that 
does not pose a threat to human health and is readily recognized without magnification  
3.5 commercial sterility  
conditions achieved by application of heat which renders such food free from microorganisms capable  of 
growing in the food at temperatures at which the food is likely to be held during manufacture, distribution 
and storage  
4 Requirements  
4.1 General requirements  
4.1.1  Raw material  
4.1.1.1  The product shall be prepared from sound finfish from which the h eads, tails and viscera have 
been removed.  
4.1.1.2 All other ingredients used shall be of food grade quality and conform to applicable Tanzania 
standards.  
4.1.2  Finished product  
4.1.2.1  The product shall be free from any foreign material that compromise safety and qual ity. The 
product shall be free from container integrity defects which may compromise the hermetic seal.                                                                                                                                        TBS/AFDC 23(36 4) CD3 
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 4.2 Specific requirements  
Canned  finfish  will be considered defective when it exhibits any of the following properties : 
i. Presen ce of foreign matter determine d by visual method.  
ii. Objectionable odours or flavours indicative of decomposition or rancidity determined as per 
CXS/GL 31;  
iii. Excessive mushy  or tough  flesh texture uncharacteristic of the species in the presentation  
determined as per CXS/GL 31;  
iv.  Distinct dis coloration indicative of decomposition or rancidity or by sulphide staining of the flesh 
exceeding 5% of the net contents determined as per CXS/GL 31;  
v. If the average net weight and the average drained weight where appropriate of all sample units 
examined i s less than the declared weight or drained weight determined as per Annex A ; and  
vi. When tested in accordance with TZS 447, the level of histamine shall not exceed 20 mg per 100 g.  
5  Contaminants  
Heavy metals  
Canned finfish  shall comply with the heavy metal  limits given in Table 1.  
Table 1 — Heavy metal  limits  for ca nned finfish  
S/No.  Heavy metal   Maximum limit,  
mg/kg  Test method  
i.  Lead  0.3 TZS 2230  
ii.  Cadmium  0.3 AOAC 2015.01  
iii.  Mercury  0.5 
iv.  Tin 250 TZS 1492  
5.2 Pesticide residues  
Canned finfish shall conf orm to maximum residue limits for pesticide residues established by the Codex 
Alimentarius Commission for this commodity . 
6 Hygiene  
6.1 Canned finfish  shall be produced and handled in a hygienic manner in accordance with TZS 109 
and CAC/RCP 52.  
6.2 The pr oduct shall pass the commercial sterility test which is evidenced by bulging or swelling of 
the can at 37 °C for seven days.                                                                                                                                        TBS/AFDC 23(36 4) CD3 
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 6.3 When tested in accordance with TZS 121, Clostridium botulinum  shall be absent in canned 
finfish . 
7 Sampling and test  
7.1 Sampli ng 
Sampling of canned finfish  shall be done according to  the Codex general guideline on sampling (CAC/GL 
50). 
 
7.2 Test  
Testing of canned finfish  shall be done according to test methods prescribed in Table 1 and in other parts 
of this standard.  
8 Food add itives  
 
Additive  Maximum 
Level in the 
Final 
Product  
Thickening or Gelling 
Agents (for use in packing 
media only)  GMP  
 
400 Alginic acid  
401 Sodium alginate  
402 Potassium alginate  
404 Calcium alginate  
406 Agar  
407 Carrageenan and its 
Na, K, and NH4 salts 
(including furcelleran  
407a Processed Eucheuma 
Seaweed (PES)  
410 Carob bean gum  
412 Guar gum  
413 Tragacanth gum  
415 Xanthan gum  
440 Pectins  
466 Sodium 
carboxymethylcellulose  
Modified Starches  
1401 Acid treated starches 
(includin g white and yellow 
dextrins)  
1402 Alkaline treated 
starches  
1404 Oxidized starches  
1410 Monostarch 
phosphate  
1412 Distarch phosphate, 
esterified  
1414 Acetylated distarch 
phosphate  
1413 Phosphated distarch                                                                                                                                        TBS/AFDC 23(36 4) CD3 
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 phosphate  
1420/1421 Starch acetate  
1422 Acetylated distarch 
adipate  
1440 Hydroxypropyl starch  
1440 Hydroxypropyl starch  
1442 Hydroxypropyl starch 
phosphate  
Acidity Regulators  GMP  
260 Acetic acid  
270 Lactic acid (L -, D-, and 
DL-)  
 
330 Citric acid  
Acidity Regulators  
Natural Flavours  
Spice oils Spice extracts 
Smoke flavours (Natural 
smoke solutions and 
extracts)  
 GMP  
 
 
 
9 Weights and Measures  
 
Canned finfish  shall be packaged in accordance with Weights and Measures requirements of the 
destination country.  
10 Packing, mark ing and labeling  
10.1Packing  
Canned finfish  shall be packed in suitable food grade materials.  
10.2 Marking and labeling  
In addition to the requirements of TZS 538; the following labeling requirements shall apply and shall be 
legibly and indelibly marked  
a) name of the product as "Canned finfish " and common or species name  or mixture  thereof  
b) date of production;  
c) date of expiry;  
d) name and physical address of the processor;  
e) drained weight in Système International (SI) units (metric units);  
f) batch or lot number;  
g) pack ing medium used;  
h) list of ingredients in  descending order of proportion;  
i) Instruction for use ; and 
j) The language on the label shall be Swahili and/or English Another language may be used 
depending on the designated market.  
 
10.3 The containers may also be ma rked with the TBS Standards Mark of Quality.                                                                                                                                        TBS/AFDC 23(36 4) CD3 
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 NOTE: The TBS Standards Mark of Quality may be used by the manufacturers only under license from 
TBS. Particulars of conditions under which the licenses are granted, may be obtained from TBS.                                                                                                                                        TBS/AFDC 23(36 4) CD3 
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 Annex A  
(normative)  
 
Determination of drained weight  
A.1 Apparatus  
Test sieve 200  (Aperture 2.00 mm) — BS Sieve 8 or Tyler Sieve 9 or ASA Sieve 10 (same as ASTM Test 
Sieve), may also be used.  
A.2 Procedure  
A.2.1  Carefully weigh the clean and dry sieve and transfer the conten ts of the can to the sieve. Allow to 
drain for five minutes and weigh the sieve with the contents. The difference between the two weights 
gives the drained weight. Calculate the drained weight as percentage of the water capacity of the can. 
Retain the resi due on the sieve as well as the drained liquid.  
A.2.2  Determine the water capacity of the can by the procedure given in A.2.2.1 to A.2.2.4.  
A.2.2.1  Cut out the lid without removing or altering the height of the double seam.  
A.2.2.2  Wash, dry and weigh the  empty can.  
A.2.2.3  Fill the container with distilled water at 20 °C to 4 mm vertical distance below the top level of 
the container and weigh.  
A.2.2.4  Subtract the weight in A.2.2.2 from the weight in A.2.2.3. The difference shall be considered 
to be the w eight of water required to fill the container.