AFDC 15(6536) P 3/REV.TZS 111:1981  
                                           DRAFT TANZANIA STANDARD                                                                          
 
 
 
         Bakery units - Code of hygiene  
 
 
 
 
 
 
 
 
 
 
 
                            TANZANIA BUREAU OF STANDARDS  
 
 
 
 
 0 FOREWORD  
This standard on code of hygiene has been prepared with the view that  food safety and quality would be 
achieved if   the factory producing the food is governed by a strict hygienic code in respect of  layout, plant, 
personnel  and good manufacturing practices and where possible Hazard analysis and critical control 
points (HACCP) system.   
The standard contains requirements designed to secure satisfactory standards of cleanliness, hygiene 
and appropriate precautions to safeguard food from risk of contam inants which apply to most premises 
and food handlers working in the units.  
The controls described in this code of conduct document are internationally recognized as essential to 
ensure the safety and suitability of food for consumption. This document foll ows the food chain from 
primary production to the final consumer, setting out the necessary hygiene conditions for producing food 
which is safe and suitable for consumption.  
This code will guide the producers, processors, exporters, importers, food s ervice  operators, retailers, 
consumers , and all involved in the value chain in achieving the safety and quality of the bakery products 
in Tanzania .  
This code should  be used in conjunction with the   TZS 109  - Food processing units - Code of hygiene . 
In the prep aration of this standard assistance was derived from ; 
 IS 5059:1958 - Code of hygiene for bakery and biscuit manufacturing units, issued by the Indian 
Standards Institution . 
 CAC/RCP 1:1969: General principles of food hygiene published by Codex Alimentarius 
Commission.  
 EAS 39:2000: Hygiene in the food and drink manufacturing industry - Code of practice published 
by East Africa Community.  
1.0 SCOPE  
This Tanzania Standard represents code of hygienic practices for establishing and maintaining of bakery 
manufacturing units. Compliance with this code does not confer immunity from relevant statutory and 
legal requirements.  
2. NORMATIVE REFERENCES  
The following referenced documents are indispensable for the application of this standard. For dated 
references, only the edit ion cited applies. For undated references, the latest edition of the referenced 
document (including any amendments) applies;  
TZS 109 - Food processing units - Code of hygiene  
TZS 1770  - Hazard Analysis and Critical Control Point (HACCP) System — Requiremen ts for any 
organization in the food chain  
  
 3 TERMS AND DEFINITIONS  
For the purposes of this code of practice, the following terms and definitions apply.  
3.1 bakery  
Establishment that produces and/or sell flour based food baked in the oven such as bread, cookies, 
cakes, etc  
3.2 bakeries products  
Baked goods such as bread, cookies, cakes etc.  
3.3 cleaning  
 Removal of soil, products residue, dirt, grease or other object ionable matter.  
3.4 contaminant  
Any biological or chemical agent, foreign matter, or other substances not intentionally added to products 
which may compromise products safety or suitability  
3.5 contamination  
Introduction or occurrence of a contaminant in p roducts or product environment  
3.6 disinfection  
Reduction, by means of chemical agents and/or physical methods, of the number of micro -organisms in 
the environment, to a level that does not compromise products safety or suitability  
3.7 establishment  
Any bu ilding or area in which product is handled and the surroundings under the control of the same 
management  
3.8 hygiene  
All conditions and measures necessary to ensure the safety and suitability of product at all stages of 
processing  
2.9 hazard  
Biological, ch emical or physical agent in, or condition of, food with the potential to cause an adverse 
health effect  
3.10 HACCP  
System which identifies, evaluates, and controls hazards which are significant for product safety  
311 food handler  
Any person who directly ha ndles packaged or unpackaged product, equipment and utensils, contact 
surfaces and is therefore expected to comply with hygiene requirements  
2.12 product safety  
Assurance that product will not cause harm to the consumer when it is prepared and/or eaten acc ording 
to its intended use   
 3.13 product suitability  
Assurance that bakery product is acceptable for human consumption according to its intended use  
3.14 protective gears  
Clothing or equipment worn by an employee for protection against a hazard such as hea t, chemicals and 
infection in particular blood -borne pathogens. Examples; PPE Gloves, gown, lab coats, face shields or 
masks, eye protection, mouthpieces, resuscitation bags, pocket masks, or other ventilation devices etc.  
4.0 SITE  
4.1 A  bakery unit should preferably be situated in an open and clean locality, away from shed, open 
sewage drains, environmentally polluted areas and industrial activities which pose a serious threat of 
contaminating bakery products or other places likely to  breed flies (prone to infestations of pests or 
breeding of insects, rodents or birds)  
4.2 The ground of the premises surrounding the factory buildings should be clean and preferably paved or 
turfed to lay the dust.  
5.0 BUILDINGS  
5.1 Structure  
5.1.1  The buildings should be of a permanent nature and should be of brick, lime plaster, cement, 
concrete or any other material which ensures cleanliness, maintenance and  where appropriate, able to be 
disinfected.  
5.1.2  Construction of the buildings should be  rodent, insect and bird proof and such as to prevent 
infestation by any other vermin. The building and yard, with fittings and equipment should be kept free 
from breeding places for flies and other insects,  by eliminating cracks and crevices, as well as by routine  
and thorough cleaning.  
5.1.3  Working surfaces that come into direct contact with products should be in sound condition, durable 
and easy to clean, maintain and disinfect. They should be made of smooth, non -absorbent materials, and 
inert to the  bakery product, to detergents and disinfectants under normal operating conditions.  
5.2 internal design and layout  
Where appropriate, the internal design and layout of bakery s establishments should permit good hygiene 
practices, including protection again st cross -contamination between and during operations by food staffs.  
5.3 Ventilation and lighting  
5.3.1  The units should be adequately lighted and ventilated, keeping in mind the number of workers, their 
hours of work and nature of operations.  
5.3.2  Windo ws should be easy to clean, be constructed to minimize the buildup of dirt and where 
necessary, be fitted with removable and cleanable insect -proof screens. Where necessary, windows 
should be fixed.  
5.4 Floor   
 The floor should be washable, with sufficient drainage facility, and it should be impervious to water and 
not affected by weak acids, alkalis or steam.  
5.5 internal walls   
The internal walls should be smooth, tiled or cement plastered or made of any other impervious material 
to the minimum height of 1.5 m from the floor. Where hand -washing basins/sinks are installed, the walls 
should be made impervious to water up to a floor height (at least up to the height of the wash basin/ 
sinks) from the floor to safeguard the wall from water seepage.  
5.6 Ceilin gs  
5.6.1  Ceilings and overhead fixtures should be well constructed to minimize the buildup of dirt and 
condensation, and the shedding of particles.  
5.6.2  The ceilings should be kept clean.  
5.7 Maintenance and repairs  
5.7.1  The building should be maintai ned in a proper state of repair and cleanliness. Whenever required, it 
should be painted, disinfected or deodorized. Repair should not be done during food processing. There 
should be no cobwebs in any part of the unit.  
5.7.2  Preparation and filling tables should be covered with aluminum or stainless steel sheets or 
otherwise made impervious to water as far as practicable. All surfaces coming into contact with the food 
should be free from pits, crevices and loose scale and should be non -absorbent.  
5.7.3 All internal joinery work should be of simple design for easy cleaning and for minimizing flour dust 
deposit. In all rooms woodwork surrounding doors, windows and other openings should be fixed tight to 
the internal wall surfaces so as to avoid open joints wh ich may harbour pests.  
5.8 Store rooms  
5.8.1  The store rooms for raw and packing materials should be free from dampness and should be rodent 
proof.  
5.8.2  A separate room for storing machinery, equipment, spare parts and pesticides, should be provided 
in a location convenient to various preparation and processing areas.  
5.8.3  Proper places should be provided for storage of brooms, brushes, buckets and other cleaning gear.  
5.8.4  Proper places should be provided for storage of final products.  
5.8.5  Movement of unauthorized persons in the processing room should be prohibited. When allowed all 
necessary hygiene precautions should be adhered to.  
5.8.6  The equipment and/or items in the store room should be well labeled.  
6.0 FACTORY AND PROCESSING HYGIENE  
6.1 Waste and rubbish  should be collected in covered receptacles and should not be allowed to spread 
on the floor.   
 6.2 Adequate measures  should be taken to prevent microbial growth on equipment and internal structures 
of processing and storage rooms.  
6.3 Adequate steps should be taken to prevent infestation of cockroaches and other household pests.  
6.4 When pesticides and/or disinfectants are used , care should  be exercised to prevent contamination of 
equipment, raw mate rials and packing materials.  
6.5 Floor, walls, ceiling, window glass, light fittings and drains  should be kept clean. In the processing 
room, drains  should be provided with detachable covers.  
6.6 Sinks and troughs used for washing ingredients and utensil s should  not be used for washing of 
hands.  
6.7 No lavatory, sink, cesspool, or garbage  should be situated or maintained that odours or fumes there 
from pervade any room where the product or raw materials are prepared or stored.  
6.8 The factory effluents  should be disposed of in a hygienic manner and  should not be let off on road or 
adjacent fields.  
6.9 Container should  be clean  and not be stacked in a manner which allows the contamination of the 
product.  
6.10 Animals should  not be allowed in any part of the unit.  
7. CONTROL OF OPERATION  
7.1 General  
Reduce the risk of unsafe product by taking preventive measures to assure the safety and suitability of 
product at an appropriate stage in the operation by controlling product hazards . 
7.2. Control of Product Hazards  
7.2.1  Product business operators may control product hazards through the use of systems such as 
HACCP whereby they should:  
 identify any steps in their operations which are critical to the safety of product;  
 implemen t effective control procedures at those steps;  
 monitor control procedures to ensure their continuing effectiveness; and  
 review control procedures periodically, and whenever the operations change.  
7.2.2  These systems should be applied throughout the product  chain to control product hygiene 
throughout the shelf -life of the product through proper product and process design.  
7.2.3  Control procedures may be simple, such as checking stock rotation, and calibrating of electronic 
weighs equipment. In some cases a s ystem based on expert advice, and involving documentation, may 
be appropriate. A model of such a product safety system is described in Hazard Analysis and Critical 
Control (HACCP) standards TZS 1770.  
7.3. Key Aspects of Hygiene Control Systems  
7.3.1. Time and temperature control   
 7.3.1.1  Inadequate product temperature control is one of the most common causes of foodborne illness or 
product spoilage. Such controls include time and temperature of baking, cooling, and storage. Systems 
should be in place to ensure that temperature is controll ed effectively where it is critical to the safety and 
suitability of product.  
7.3.1.2  Temperature control systems should take into account:  
 the nature of the product, e.g. its water activity, pH, and likely initial level and types of micro -
organisms;  
 the intended shelf -life of the product;  
 the method of packaging and processing; and  
 how the product is intended to be used, e.g. further cooking/processing or ready -to-eat. 
7.3.1.3  Such systems should also specify tolerable limits for time and temperature varia tions.  
7.3.1.4  Temperature recording devices should be checked at regular intervals and tested for accuracy.  
7.3.2. Specific process steps  
Other steps which contribute to product hygiene may include, for example:  
 chilling,  
 thermal processing,  
 drying,  
 chemi cal preservation and  
 vacuum or modified atmospheric packaging.  
7.3.3. Microbiological and other specifications  
Management systems offer an effective way of ensuring the safety and suitability of product. Where 
microbiological, chemical or physical specific ations are used in any product control system, such 
specifications should be based on sound scientific principles and state, where appropriate, monitoring 
procedures, analytical methods and action limits.  
7.3.4. Microbiological cross -contamination  
7.3.4.1 Pathogens can be transferred from one product to another, either by direct contact or by food 
handlers, contact surfaces or the air. Raw material, unprocessed product should be effectively separated, 
either physically or by time, from ready -to-eat product , with effective intermediate cleaning and where 
appropriate disinfection.  
7.3.4.2 Access to processing areas may need to be restricted or controlled via a changing facility. 
Personnel may be required to put on clean protective gear including footwear and wash their hands 
before entering.  
7.3.4.3 Surfaces, utensils, equipment, fixtures and fittings should be thoroughly cleaned and where 
necessary disinfected after raw material has been handled or processed.  
7.3.5. Physical and chemical contamination   
 Systems  should be in place to prevent contamination of product by foreign bodies such as glass or metal 
shards from machinery, dust, harmful fumes and unwanted chemicals. In processing, suitable detection 
or screening devices should be used where necessary.  
7.4. Incoming Material Requirements  
7.4.1 No raw material or ingredient should be accepted by an establishment if it is known to contain 
parasites, undesirable micro -organisms, pesticides, veterinary drugs or toxins, decomposed or 
extraneous substances which wo uld not be reduced to an acceptable level by normal sorting and/or 
processing. Where appropriate, specifications for raw materials should be identified and applied.  
7.4.2 Raw materials or ingredients should, where appropriate, be inspected and sorted befor e processing. 
Where necessary, laboratory tests should be made to establish fitness for use. Only sound, suitable raw 
materials or ingredients should be used.  
7.4.3 Stocks of raw materials and ingredients should be subject to effective stock rotation.  
7.5. Packaging  
Packaging design and materials should provide adequate protection for products to minimize 
contamination, prevent damage, and accommodate proper labelling. Packaging materials or gases where 
used must be non -toxic and not pose a threat to the sa fety and suitability of product under the specified 
conditions of storage and use. Where appropriate, reusable packaging should be suitably durable, easy 
to clean and, where necessary, disinfect.  
7.6. Water  
Only potable water should be used in product handling and processing.  
7.7. Management and Supervision  
Managers and supervisors should have enough knowledge of food hygiene principles and practices to be 
able to judge potential risks, take appropriate preventive and corrective action, and ensure that effective 
monitoring and supervision takes place.  
7.8 Documentation and Records  
Where necessary, appropriate records of processing, production and distribution should be kept and 
retained for a period that exceeds the shelf -life of the product. Documentati on can enhance the credibility 
and effectiveness of the food safety control system.  
7.9. Recall Procedures  
7.9.1  Managers should ensure effective procedures are in place to deal with any food safety hazard and 
to enable the complete, rapid recall of any im plicated lot of the finished product from the market. Where a 
product has been withdrawn because of an immediate health hazard, other products which are produced 
under similar conditions, and which may present a similar hazard to public health, should be e valuated for 
safety and may need to be withdrawn. The need for public warnings should be considered.  
7.9.2  Recalled products should be held under supervision until they are destroyed, used for purposes 
other than human consumption, determined to be safe fo r human consumption, or reprocessed in a 
manner to ensure their safety.   
 8.0 INSTALLATION OF EQUIPMENT  
8.1 General  
8.1.1  All equipment should be installed on a foundation of durable, easily cleanable material, easily 
monitored and maintainable, functions i n accordance with its intended use.  
 
8.1.2  Equipment should be placed at least 30 cm from the walls with a view to facilitate inspection and 
cleaning.  
8.1.3  Installation of pipes should be such as to facilitate easy cleaning and maintenance.  
8.1.4  Equip ment and containers should be made of materials with no toxic effect in intended use. Where 
necessary, equipment should be durable and movable or capable of being disassembled to allow for 
maintenance, cleaning, disinfection, monitoring and, for example, t o facilitate inspection for pests.  
8.2 Containers for waste and inedible substances  
8.2.1  Containers for waste, by -products and inedible or dangerous substances, should be specifically 
identifiable, suitably constructed and, where appropriate, made of impe rvious material. Containers used 
to hold dangerous substances should be identified and, where appropriate, be lockable to prevent 
malicious or accidental contamination of products.  
8.2.2 There should be separate containers for dry and wet wastes.  
9.0 EQUIP MENT AND CONTAINER CLEANLINESS  
9.1 All electrical connections, such as switch boxes control boxes and conduit cables should be installed 
in such a way as to facilitate proper cleaning.  
9.2 All equipment coming into contact with raw materials or the product  should be kept clean. An ample 
supply of water, hose, brushes, detergents, disinfectants and other equipment necessary for the proper 
cleaning of machinery and equipment should be available.  
9.3 All processing systems should be cleaned at the close of op eration or at the termination of the 
continuous operation period.  
10.0 WATER  
10.1 There should be an adequate supply of water. The water should be of potable quality.  
10.2 The equipment should be so installed and used that siphonage  of liquid into the potable water lines 
is precluded.  
10.3 Hot and cold water in ample supply should be provided for plant clean -up needs.  
10.4 The storage tanks for water should, unless completely sealed, be kept covered examined regularly 
and cleaned o ut at least once every three months.  
11.0 EMPLOYEE HYGIENE   
 11.1 Every person employed in the factory should be medically examined before employment. All the 
employees should be medically examined at every six months to ensure, that they are free from 
contagious, or infectious communicable diseases. A record of such examination should be maintained.  
11.1.1  The Management should impress on all employees that they notify the medical officer, cases of 
vomiting, diarrhoea, typhoid, dysentery or any other noti fiable disease occurring in their own homes and 
families.  
11.2 Employees should keep their finger nails short and clean and wash their hands with soap or 
detergent before commencing work and after each absence, especially after using sanitary conveniences . 
No communal towels should be used. Disposable towels or hot air should be used. No ornaments should 
be worn during processing.  
11.3 All employees should be inoculated and vaccinated against the enteric groups of diseases regularly. 
In case of an epidemi c all workers should be inoculated. Medical examination should be carried out 
frequently to make sure that those vaccinated against diseases do not develop carrier state. A record 
should be kept.  
11.4 No worker should be allowed to work without proper pro tective gears.  
11.5 Employees should be provided with clean protective gears. These should not be worn outside the 
plant but put on just before starting the work and hanged when leaving.  Protective gear should be 
maintained in a clean condition.  
11.6 All persons entering the processing areas including visitors and sub -contractors should wear clean 
protective gears.  
11.7 Particular attention should be paid to maintenance staff and contractors to ensure that they do not 
carry dirt on the gear into production areas, particularly where product is sensitive to contamination.  
11.8 Personal garments should not be worn over protective gear.  
11.9 Clean overalls and coats, and covering to cover all hair including beards, should be worn by all 
personnel entering or wor king in the production area. Coats or overalls should be fitted with no external 
pockets above the waistline, to prevent the contents from entering the product, and should be securely 
fastened; studs or 'velcro' should ideally be used for this purpose,  
11.10 Footwear should be clean and workers should have separate footwear for use in the factory, to 
protect against the introduction of pathogenic micro -organisms into the products such as Salmonella spp  
and Listeria spp . 
11.11  Eating, spitting, nose cleaning  or the use of tobacco in any form should be prohibited within the 
manufacturing, packing and storage area of the unit. Notice to this effect should be prominently displayed.  
11.12  Sufficient and suitable sanitary conveniences including showers and changi ng rooms should be 
provided, maintained and kept clean in every factory. The conveniences should be properly lighted and 
ventilated and should be equipped with self -closing doors. Separate conveniences should be provided for 
each sex. No conveniences shoul d open directly into any work room in the factory. The conveniences 
should always be maintained clean and in good repairs. There should be associated hand -washing 
facilities within the toilet area and notices should be posted requiring personnel to wash th eir hands after 
using the toilet.   
 12.0 CLEANING CHART  
A routine cleaning chart should be drawn up and implemented. Minimum requirements for such chart 
should be on the lines of Annex A.  
ANNEX A:  ROUTINE CLEANING CHART FOR PREMISES  
 
EQUIPMENT OR AREA  
  
ROUTINE TO FOLLOW   
FREQUENCY OF 
CLEANING  
 
Drains  
 Remove grease and clean  
  
Frequently and regularly  
 
Open drainage channels   
Remove any surface grit and 
scrub grids and channels with 
hot water containing detergent 
with a disinfectant  
  
Frequently and regularly  
 
Dust bins  
 Wash out and invert to dry  
  
Frequently and regularly  
 
Stores:  
 
a) walls and shelves  
 
 
b) floors  
 
 
 
c) utensils, supply vessels 
and measures  
 
  
 
 
clean  
 
 
mop and/or vacuum clean wash 
down with hot water containing 
detergent and disinfectant  
 
Wash with hot water containing 
detergent, rinse and dry. If the 
utensils, supply vessels and 
measurers are used for meat, 
cream or egg, the hot water 
should contain detergent with a 
disinfectant  
  
 
 
At least once a week  
 
 
Frequently and regul arly 
 
 
 
At least once a day, more 
frequently if the process 
requires  
 
Ventilation ducts and fans  
 Brush and clean outside 
surfaces of ducts and metal 
fitments   
When cleaning the walls 
at least once a week.  
 
 
Storage tanks(not 
completely sealed)   
Drain tank, wash interior with 
hot water containing detergent. 
Rinse thoroughly and run off. 
When refilling first run off 
sufficient water to dispose of 
any residues  
  
At least once every three 
months.  
 
Brining tanks   
Scrape , scrub and wash w ith 
hot wate r conta ining detergent .  
After use    
  
  
 Rinse t horough ly. 
  
Before use  
 
Block ing, forming and 
stamping machines 
 Dismantle , degrease and clean 
thoroughly  
Frequen tly and regularly 
 
Homogen isers  
Was h working parts in warm 
water and detergent R inse w ith 
disinfectan t rinse w ith clean 
water  
 
Dismantle a nd reassemble  
including wash ing 
  
At the close of ever y 
work ing pe riod 
 
 
 Every week 
baking utens ils  
Clean thorough ly and scrub in 
water at 45 °C or above , or 
immerse in warm wa ter, 
containing detergen t with 
disinfecta nt. Scour , rinse a nd 
dry. 
  
After eve ry period of use  
Baking equipment(oven)  Clean walls with oven foams 
and wipe with dry cloth.  After every period of use  
 
Conveyor belts  Clean off dropped material  
 
Clean surface of rollers   
Frequently and regularly 
during use  
 
At least once a da y 
 
 
Proofing and  baking tins 
  
Clean thoroughly  
  
Frequen tly and regu larly 
during use  
 
Dough and pastry  
mixers  
Remove spillage and  extruded 
food 
 
 
Clean thoroughly and wash 
with warm water contain ing 
detergent . Rinse w ith cold 
water and dry  
  
Freque ntly and reg ularly 
during use 
 
At the close o f every 
working per iod. 
 
Flavours  essence s and 
colour packs  
  
Clean the outs ide of  containers  
Each time they are used 
 
Pastry boards 
and icing tables  
Remove a ll traces of  flour or 
sugar deposit Immerse b oards 
in boi ling wa ter and scrub , or 
scrub with warm water 
contain ing detergent with  
At least once a d ay or at 
the end o f the proces s.  
 disinfectan t 
 
 
Knives and similar 
equipment  
Was h in water at 45 °C or above 
or in warm wate r containing 
detergen t with d isinfectant . 
Rinse and d ry. 
  
After u se 
Wooden trays  Scrub with brush in warm water 
containing detergent. Rinse and 
dry. 
 Frequently and regularly  
 
Wiping materials  
and cloths  
  
Keep in suitable chemical 
disinfectant between uses and boil 
after changing.  
  
Change several times a  
Day