AFDC 26 (560) DTZS  
                                                                                              
 
 DRAF T TANZANIA STANDARD  
 
 
Code of hygienic practices for ready -to-eat fresh pre -cut fruits and 
vegetables  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
                  TANZANIA BUREAU OF STANDARDS  AFDC 26 (560) DTZS  
  
 
0 Foreword  
 
The health benefits associated with fresh f ruits and vegetables combined with the on -going consumer 
interest in the availability of a variety of ready -to-eat foods have contributed to a substantial increase in 
the popularity of pre -cut fruits and vegetables. The fresh ness  of the produce and increas ed 
conveniences and consumption of pre -cut fruits and vegetables in and away from home and the need 
to ensure safety and quality of pre-cut fruits and vegetables  and the need of contributing to sustainable  
environment  necessitated the developme nt of this code.  
 
This Tanzania Standard will guide all involved in the value chain of fresh pre -cut fruits and vegetables  
in achieving its safety and quality . The code should be used in conjunction with the TZS 109 , Food 
processing units – Code of hygiene  – General  and TZS 1743, National Standard Good Agricultural 
Practices and Good Handling Practices for  Fresh Fruits and Vegetables . 
 
In the preparation of this Tanzania Standard  assistance was derived from CAC/RCP 53 -2003  
published by the Codex Alimentariu s Commission . 
 
 
1 Scope   
 
This Tanzania Standard specifically applies to ready -to-eat fresh fruit s and ve getables that have been 
peeled, cut or otherwise physically altered from their original form but remain in the fresh state and 
particularly those that are intended to be consumed raw. This Tanzania Standard applies irrespective 
of where the operations take place (e.g. in the field, at the farm, at the retailer, at the wholesaler, at the 
processing establishment, etc.).  
 
 
2 Normative r eferences  
 
The foll owing 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 (includi ng any amendments) applies.  
 
TZS 109, Code of hygiene for food processin g units  
 
TZS 538 , Packaging and labeling of foods  
  
TZS 1743,  National Standard Good Agricultural Practices and Good Handling Practices for fresh f ruits 
and vegetables.  
 
3 Terms and definitions  
 
For the purpose of this Tanzania Standard,  the following terms  and definitions  shall also apply:  
 
 3.1 antimicrobial agents  
 
any substance of natural, synthetic or semi -synthetic origin which at low concentra tions kills or inhibits 
the growth of micro -organisms but c auses little or no host damage  
 
3.2 environment  
 
surroundings or conditions in which a person, an imal or plant lives or operates  
 
 
 AFDC 26 (560) DTZS  
  3 3.3 farm 
 
any premise or establishment in which fresh fruits and/or  vegetables are grown and harvested where  
the surroundings  are under the control of the same management  
  
3.4 fruits  
 
reproductive body of a flowering plant that has an edible more or less sweet pulp, usually being used 
as dessert or sweet course of a meal . 
 
3.5 grower  
 
person  directly  responsible for the management of the primary production of fresh fruits and 
vegetables  
 
3.6 harvester  
 
person  directly  responsible for the management of the harvesting of fresh fruits and vegetables  
 
3.7 Hazard Analysis Crit ical Control Point (HACCP)  
 
system which identifies, analyses , and controls hazards which are significant for food safety  
 
3.8 hazard  
 
any biological, chemical or physical agent in, or condition of, food with the potential to cause an 
adverse health effect  
 
3.9 hazardous material  
 
any compound which, at specific levels, has the potential t o cause adverse health effects  
 
3.10 micro-organisms  
 
organisms which are too small  to be visible  by naked eye. Include yeasts, moulds, bacteria, vi ruses 
and microscopi c parasites    
 
3.11 packer  
 
person  directly  responsible for the management of post -harvest processing and packing of fresh fruits 
and vegetables  
 
3.12 packing  
 
action of putting fresh fruits and vegetables in a package. This may take place in a field or in  an 
establishment  
 
3.13   establishment  
any indoor structure in which fresh fruits and vegetables receive post -harvest treatment and are 
packaged  
3.14 primary production  
steps involved in the growing and harvesting of fresh fruits and vegetables such as pl anting, irrigation, 
application of fertilizers, application of agricultural chemicals, etc.  
 
 AFDC 26 (560) DTZS  
4   3.15 vegetables  
tender edible shoot, leaf, blossom, fruits, root and tubers of plant that are eaten whole, in part, raw or 
cooked, as a supplement to starch foods  and meats/fish  
 
3.16 pre- cut fresh fruit and vegetable  
 
ready -to-eat fresh fruits and vegetables that have been peeled, cut or otherwise physically altered 
from their original form but remain in the fresh state . 
 
3.17 processor  
 
person responsible for th e management of the activities associated with the production of ready -to-eat 
fresh  pre-cut fruits and vegetables  
 
3.18 potable water  
water that is safe and suitable for human consumption  
 
3.19 non-potable water  
means water that does not meet the standard or value for drinking water  
 
4 Primary production  
 
Procedure s associated with p rimary production  should be conducted as described in TZS 1743.  
 
5 Establishment: design and facilities  
 
Good hygienic design and construction, appropriate location and the provision of adequate facilities, is 
necessary to enable hazards to be effectively controlled. Depending on the nature of the op erations, 
and the risks associated with them, premises, equipment and facilities should be located, designed 
and constructed to ensure that:  
 
a) contamination is minimized;  
 
b) design and layout permit appropriate maintenance, cleaning and disinfections and mi nimize 
air-borne and cross - contamination;  
 
c) surfaces and materials, in particular those  come  into contact with food, are non -toxic in 
intended use and, where necessary, suitably durable, and easy to maintain and clean;  
 
d) where appropriate, suitable facil ities are available for temperature, humidity and other 
controls; and  
 
e) there is effective protection against pest access and harbourage.  
 
5.1 Location   
 
5.1.1 Establishments   
 
Potential sources of contamination need to be considered when deciding where t o locate food 
establishments, as well as the effectiveness of any reasonable measures that might be taken to 
protect food. Establishments should not be located in an area  where, after considering such protective 
measures, it is clear that there will remain  a threat to food safety or suitability. In particular, 
establishments should normally be located away from:  
 
a) environmentally polluted areas and industrial activities which pose a serious threat of 
contaminating food;  AFDC 26 (560) DTZS  
  5  
b) areas subject to flooding unless su fficient safeguards are provided;  
 
c) areas prone to infestations of pests;  
 
d) areas where wastes, either solid or liquid, cannot be removed effectively.  
 
5.1.2 Equipment   
 
Equipment should be located so that it:  
 
a) permits adequate maintenance and cleaning;  
 
b) functions in accordance with its intended use; and  
 
c) facilitates good hygiene practices, including monitoring.  
 
5.2 Premises and rooms  
 
 
5.2.1 Design and layout   
 
The internal design and layout of food establishments should permit good food hygiene pra ctices, 
including protection against cross -contamination .  
 
5.2.2 Internal structures and fittings   
 
Structures within food establishments should be soundly built of durable materials and be easy to 
maintain, clean and where appropriate, able to be disinfe cted. In particular the following specific 
conditions should be satisfied where necessary to protect the safety and suitability of food:  
 
a) the surfaces of walls, partitions and floors should be made of impervious materials with no 
toxic effect in intended use;  
 
b) walls and partitions should have a smooth surface and appropriate colour up to a height 
appropriate to the operation;  
 
c) floors should be constructed to allow adequate drainage and cleaning;  
 
d) ceilings and overhead fixtures should be constructed and finished to minimize the buildup  of 
dirt and condensation, and the shedding of particles;  
 
e) windows 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. Wh ere necessary, 
windows should be fixed;  
 
f) doors should have smooth, non -absorbent surfaces, and be easy to clean and, where 
necessary, disinfect;  
 
g) working surfaces that come into direct contact with food should be in sound condition, durable 
and easy to c lean, maintain and disinfect. They should be made of smooth, non -absorbent 
materials, and inert to the food, to detergents and disinfectants under normal operating 
conditions.  
 
5.2.3 Temporary/mobile premises and vending machines  
 
Premises and structures  covered here include market stalls, mobile sales and street vending vehicles, 
temporary premises in which food is handled such as tents and marquees.  
 AFDC 26 (560) DTZS  
6   Such premises and structures should be sited, designed and constructed to avoid, as far as 
reasonably p racticable, contamin ating food and harbouring pests.   
 
In applying these specific conditions and requirements, any food hygiene hazards associated with 
such facilities should be adequately controlled to ensure the safety and suitability of food.  
 
5.3 Equipment   
 
5.3.1 General   
 
Equipment and containers (other than once -only use containers and packaging) coming into contact 
with food, should be designed and constructed to ensure that, where necessary, they can be 
adequately cleaned, disinfected and maintain ed to avoid the contamination of food. Equipment 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, to facilitate inspection for pests.  
 
5.3.2 Food control and monitoring equipment   
 
In addition to the general requirements in clause  5.3.1, equipment used to heat treat, cool, store or 
freeze food should be desig ned to achieve the required food temperatures as rapidly as necessary in 
the interests of food safety and suitability, and maintain them effectively. Such equipment should also 
be designed to allow temperatures to be monitored and controlled. Where necessa ry, such equipment 
should have effective means of controlling and monitoring humidity, air -flow and any other 
characteristic likely to have a detrimental effect on the safety or suitability of food. These requirements 
are intended to ensure that:  
a) harmful or undesirable micro -organisms or their toxins are eliminated or reduced to safe levels 
or their survival and growth are effectively controlled;  
 
b) where appropriate, critical limits established in HACCP -based plans can be monitored; and  
 
c) temperatures and other conditions necessary to food safety and suitability can be rapidly 
achieved and maintained.  
 
5.3.3 Containers for waste and inedible substances  
 
Containers for waste, by -products and inedible or dangerous substances, should be specifically 
identifi able, suitably constructed and, where appropriate, made of impervious material. Containers 
used to h old dangerous substances should be identified and, where appropriate, be lockable to 
prevent malicious or accidental contamination of food.  
 
5.4 Facilities   
 
5.4.1 Water supply   
 
An adequate supply of potable water with appropriate facilities for its storage, distribution and 
temperature control, should be available whenever necessary to ensure the safety and suitability of 
food.  
 
Non-potable water (for use  in, for example, fire control, steam production, refrigeration and other 
similar purposes where it would not contaminate food), shall have a separate system. Non -potable 
water systems shall be identified and shall not connect with, or allow reflux into po table water systems.  
 
5.4.2 Drainage and waste disposal   
 
Adequate drainage and waste disposal systems and facilities should be provided . They should be 
designed and constructed so that the risk of contaminating food or the potable water supply is 
avoided .  
 
5.4.3 Cleaning   AFDC 26 (560) DTZS  
  7  
Adequate facilities, suitably designated, should be provided for cleaning food, utensils and equipment. 
Such facilities should have an adequate supply of hot and cold potable water where appropriate.  
 
5.4.4 Personnel hygiene facilitie s and toilets   
 
Personnel hygiene facilities should be available to ensure that an appropriate degree of personal 
hygiene can be maintained and to avoid contaminating food. Where appropriate, facilities should 
include:  
 
a) adequate means of hygienically wash ing and drying hands, including wash basins and a 
supply of hot and cold (or suitably temperature controlled) water;  
 
b) lavatories of appropriate hygienic design; and  
 
c) adequate changing facilities for personnel.  
 
Such facilities should be suitably located  and designated.  
 
 
5.4.5 Temperature control   
 
Adequate facilities should be available for heating, cooling, refrigerating and freezing food, for storing 
refrigerated or frozen foods, monitoring food temperatures, and when necessary, controlling ambient  
temperatures to ensure the safety and suitability of food.  
 
5.4.6 Air quality and ventilation   
 
Adequate means of natural or mechanical ventilation should be provided, in particular to:  
 
a) minimize air -borne contamination of food, for example, from aeroso ls and condensation 
droplets;  
 
b) control ambient temperatures;  
 
c) control odours which might affect the suitability of food; and  
 
d) control humidity, where necessary, to ensure the safety and suitability of food.  
 
Ventilation systems should be designed and c onstructed so that air does not flow from contaminated 
areas to clean areas and, where necessary, they can be adequately maintained and cleaned.  
 
5.4.7 Lighting   
 
Adequate natural or artificial lighting should be provided to enable the undertaking to oper ate in a 
hygienic manner. Where necessary, lighting should not be such that the resulting colour is misleading. 
The intensity should be adequate to the nature of the operation. Lighting fixtures should be protected 
to ensure that food is not contaminated b y breakages.  
 
5.4.8 Storage   
 
Adequate facilities for the storage of food, ingredients and non -food chemicals (e.g. cleaning 
materials, lubricants, fuels) should be provided.  
 
Food storage facilities should be designed and constructed to:  
 
a) permit adequa te maintenance and cleaning;  
 
b) avoid pest access and harbourage;  
 AFDC 26 (560) DTZS  
8   c) enable food to be effectively protected from contamination during storage; and  
 
d) provide an environment which minimizes the deterioration of food (e.g. by temperature and 
humidity control).  
 
The type of storage facilities required will depend on the nature of the food. Where necessary, 
separate, secure storage facilities for cleaning materials and hazardous substances should be 
provided.  
 
5.4.9 Drainage and waste disposal   
 
The processing of  products covered by this standard generates a large quantity of waste that can 
serve as food and shelter for pests. It is therefore very important to plan an effective waste disposal 
system. This system should always be maintained in good condition so that it does not become a 
source of product contamination.  
 
 
6 Control of operations  
 
To reduce the risk of unsafe food is imperative to take preventive measure s that assure the safety and 
suitability of food at an appropria te stage in the operation by controlling food hazards.  
 
6.1 Control of food hazards  
 
Processing may reduce the level of contamination initially present on the raw materials  but it will not 
be able to guarantee elimination of such contamination. Consequent ly, the processor should ensure 
that steps are taken by their suppliers (growers, harvesters, packers and distributors) to minimize 
contamination of the raw materials during primary production.  
 
There are certain pathogens  such as  Listeria monocytogenes and Clostridium botulinum , which 
present specific concern in relation to ready to eat fresh pre -cut vegetables packaged in a modified 
atmosphere. Processors should ensure that they have addressed all relevant safety issues relating to 
the use of such packag ing.  
 
6.2 Key aspects of control systems  
 
6.2.1 Specific process steps   
 
Proper qual ity control measures should be exercised throughout the various processes as detailed 
below.  
 
6.2.1.1 Receipt and inspection of raw materials   
 
During unloading of raw ma terials, cleanliness of the food transportation unit and raw materials should 
be verified for evidence of contamination and deterioration.  
 
6.2.1.2 Preparation of raw materials before processing   
 
Physical hazards (such as the presence of animal and plant debris, metal, and other foreign materials) 
should be removed through manual sorting or the use of detectors, such as metal detectors. Raw 
materials should be trimmed to remove any damaged, rotten or mould materials.  
 
6.2.1.3 Washing and microbiological d econtamination   
 
Water used for final rinses should be of potable quality, particularly for these products as they are not 
likely to be washed before consumption.  
 
6.2.1.4  Pre-cooling and cooling of fresh fruits and vegetables   
 AFDC 26 (560) DTZS  
  9 a) condensate and defrost wat er from evaporator type cooling systems (e.g. vacuum cooling, 
cold rooms) should not drip onto fresh fruits and vegetables. The inside of the cooling systems 
should be maintained clean.  
 
b) potable water should be used in cooling systems where water or ice i s in direct contact with 
fresh fruits and vegetables (e.g. hydro cooling, ice cooling). The water quality in these systems 
should be controlled and maintained.  
 
c) forced -air cooling is the use of rapid movement of refrigerated air over fresh fruits and 
vege tables in cold rooms. Air cooling systems should be appropriately designed and 
maintained to avoid contaminating fresh produce.  
 
6.2.1.5 Cutting, slicing, shredding, and similar pre -cut processes   
 
Procedures should be in place to minimize contamination wi th physical (e.g. metal) and 
microbiological contaminants during cutting, slicing, shredding or similar pre -cut processes.  
  
The following should be considered:   
  
a) maintain sharpness and condition of knives and cutting edges to en sure product quality and  
safety; and    
 
b) cutting equipment should be cleaned and sanitized on a regular basis according to written 
procedures to ensure that the potential for cross contamination is minimized.  
 
 
6.2.1.6 Washing after cutting, slicing, shredding, and similar pre -cut processes  
 
 Potable water should be used to wash cut produce to reduce microbiological contamination. In 
addition, it removes some of the cellular fluids that were released during the cutting process thereby 
reducing the level of available nutrients for  microbiological growth.  The following should be 
considered:  
 
a) water should be replaced at sufficient frequency to prevent the build -up of organic material 
and prevent cross -contamination;   
 
b) antimicrobial agents should be used, where necessary, to minimize cross -contamination 
during washing and where their use is in line with Good Hygienic Practices. The antimicrobial 
agents levels should be monitored and controlled to ensure that they are maintained at 
effective concentrations. Application of antimicrobial agents, followed by a wash as necessary, 
should be done to ensure that chemical residues do not exceed levels as recommended by 
the Codex Alimentarius Commission; and  
 
c) drying or draining to remove water after washing is important to minimize microbiologica l 
growth.  
 
6.2.1.7  Cold storage  
 
a) pre-cut fresh fruits and vegetables should be maintained at low temperatures at all stages, 
from cutting through distribution to minimize microbiological growth.  
 
b) condensate and defrost water from the cooling system in cold stor age areas should not drip 
on to fresh fruits and vegetables. The inside of the cooling systems should be maintained in a 
clean and sanitary condition.  
 
6.3 Documentation and records  
 
Written records that accurately reflect product information and operation al controls should be available 
to demonstrate the adequacy of the production activities.  
 AFDC 26 (560) DTZS  
10   Maintaining adequate documentation and records of processing operations is important in the event of 
recall of with fresh pre -cut fruits and vegetables. Records sho uld be kept long enough to facilitate 
recalls and foodborne illness investigations, if required. This period will likely be much longer than the 
shelf life of the product. Some examples of records to keep are the following:  
 
a) fresh fruit  and vegetable supp lier records;  
 
b) water quality and supply records;  
 
c) equipment mon itoring and maintenance records;  
 
d) equipment cali bration records;  
 
e) sanitation records;  
 
f) product processing records;  
 
g) pest control records;  
 
h) distribution records ; and  
 
i) training records . 
 
 
 
6.4 Traceability  
 
The traceability should be designed and implemented to enable the withdrawal of the products, where 
necessary.  
 
Detailed  records should be kept that link each supplier of the product with the immediate subsequent 
recipient of the food througho ut the supply chain. The information should include, if available, the 
packer name, address, and phone, date packed, date released, type of food including brand name and 
specific variety ( e.g. Romaine lettuce rather than just lettuce), lot identification, and number of items, 
the following are examples of the types of records that should be retai ned to facilitate traceability;  
 
a) Shipping documents  
 
i Invoices  
 
ii Other records maintained by the firm that identifies the supplier and the buyer  
 
iii Operators such as growers and producers and, in cases where contract harvesters 
are used, harvesters should keep current all relevant information on agricultural 
activities such as information concerning each lot, date harvested, grower contact 
information, harvest practice s, if water used in harvesting, water quality.  
 
b) In fresh -cut, pre -cut or ready -to-eat salad operations, multiple ingredients from different 
sources may be combined in a single package. This practice can complicate efforts to trace 
fresh fruits and vegetab les to their source. The processors should consider establishing and 
maintaining records to identify the source of each ingredient in the product.  
 
6.5 Recall procedures  
 
Supervisors  should ensure effective procedures are in place to deal with any food sa fety hazard and to 
enable the complete, rapid recall of any implicated lot of the finished food 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 
evaluated for safety and may need to be withdrawn. The need for public warnings should be 
considered.  AFDC 26 (560) DTZS  
  11  
Recalled products should be held under supervision until they are destroyed, used for purposes  other 
than human consumption, determined to be safe for human consumption, or reprocessed in a manner 
to ensure their safety.  
 
 
7 Establishment: maintenance and sanitation  
 
Maintenance  and sanitation facilitate the continuing effective control of food ha zards, pests, and other 
agents likely to contaminate fo od. The effective system should be established to:  
 
a) ensure adequate and appropriate maintenance and cleaning;  
 
b) control pests;  
 
c) manage waste; and  
 
d) monitor effectiveness of maintenance and sanitation procedures.  
 
 
7.1 Maintenance and cleaning  
 
Establishments and equipment should be kept in an appropriate state of repair and condition to:  
 
a) facilitate all sanitation procedures;  
 
b) function as intended, particularly at critical steps (see clause  6.1);  
 
c) prevent contamination of food, e.g. from metal shards, flaking plaster, debris and chemicals.  
 
Cleaning should remove food residues and dirt  which may be a source of contamination. The 
necessary cleaning methods and materials will depend on the nature of  the food business. Disinfection 
may be necessary after cleaning.  
 
Cleaning chemicals should be handled and used carefully and in accordance with manufacturers’ 
instructions and stored, where necessary, separated from food, in clearly identified container s to avoid 
the risk of contaminating food.  
 
Cleaning can be carried out by the separate or the combined use of physical methods, such as heat, 
scrubbing, turbulent flow, vacuum cleaning or other methods that avoid the use of water, and chemical 
methods us ing detergents, alkalis or acids.  
 
7.2 Cleaning programmes  
 
Cleaning and disinfection programmes should ensure that all parts of the establishment are 
appropriately clean, and should include the cleaning of cleaning equipment.  
 
Cleaning and disinfection  programmes should be continually and effectively monitored for their 
suitability and effectiveness and where necessary, documented  on areas, items of equipment and 
utensils to be cleaned; responsibility for particular tasks; method and frequency of cleani ng; and 
monitoring arrangements.  
 
Programmes should be drawn up in consultation with relevant specialist . 
 
7.3 Pest control systems  
 
7.3.1 General   
 
Pests pose a major threat to the safety and suitability of food. Pest infestations can occur where there 
are breeding sites and a supply of food. Good Hygien ic Practices should be employed to avoid AFDC 26 (560) DTZS  
12   creating an environment conducive to pests. Good sanitation, inspection of incoming materials and 
good monitoring can minimize the likelihood of infestation and th ereby limit the need for pesticides.  
 
7.3.2 Preventing access   
 
Buildings should be kept in good repair and condition to prevent pest access and to eliminate potential 
breeding sites. Holes, drains and other places where pests are likely to gain access sh ould be kept 
sealed. Wire mesh screens, for example on open windows, doors and ventilators, will reduce the 
problem of pest entry. Ani mals should, wherever possible, be excluded from the grounds of factories 
and food processing plants.  
 
7.3.3 Harbourage a nd infestation   
 
The availability of food and water encourages pest harbourage and infestation. Potential food sources 
should be stored in pest -proof containers and/or stacked above the ground and away from walls. 
Areas both inside and outside food premise s should be kept clean. Where appropriate, refuse should 
be stored in covered, pest -proof containers.  
 
7.3.4 Monitoring and detection   
 
Establishments and surrounding areas should be regularly examined for evidence of infestation.  
 
7.3.5 Eradication   
 
Pest infestations should be dealt with immediately and without adversely affecting food safety or 
suitability. Treatment with chemical, physical or biological agents should be carried out without posing 
a threat to the safety or suitability of food.  Pest co ntrol p rogrammes should be drawn up in 
consultation with relevant specialist.  
 
 
7.4 Waste management  
 
Suitable provision must be made for the removal and storage of waste. Waste must not be allowed to 
accumulate in food handling, food storage, and other w orking areas and the adjoining environment 
except so far as is unavoidable for the proper functioning of the business. Waste stores must be kept 
appropriately clean.  
 
 
7.5 Monitoring effectiveness  
 
Sanitation systems should be monitored for effectiveness , periodically verified by means such as audit 
pre-operational inspections or, where appropriate, microbiological sampling of environment and food 
contact surfaces and regularly reviewed and adapted to reflect changed circumstances.  
 
 
8 Establishment: pers onal hygiene  
 
People who do not maintain an appropriate degree of personal cleanliness, who have certain illnesses 
or conditions or who behave inappropriately, can contaminate food and transmit illness to consumers.  
 
Ensure that those who come directly or  indirectly into contact with food are not likely to contaminate 
food by:  
 
a) maintaining an appropriate degree of personal cleanliness;  
 
b) behaving and operating in an appropriate manner.  
 
 
 
 AFDC 26 (560) DTZS  
  13 8.1 Health status  
 
People known, or suspected, to be suffering from , or to be a carrier of a disease or illness likely to be 
transmitted through food, should not be allowed to enter any food handling area if there is a likelihood 
of their contaminating food. Any person so affected should immediately report illness or symp toms of 
illness to the management.  
Medical examination of a food handler should be carried out if clinically or epidemiologically indicated.  
 
8.2 Illness and injuries  
 
Conditions which should be reported to management so that any need for medical examin ation and/or 
possible exclusion from food handling can be considered, include: jaundice , diarrhea; vomiting , fever , 
sore throat with fever , visibly infected skin lesions (boils, cuts, etc.) , discharges from the ear, eye or 
nose.  
 
8.3 Personal cleanliness  
 
Food handlers should maintain a high degree of personal cleanliness and, where appropriate, wear 
suitable protective clothing, head covering, and footwear. Cuts and wounds, where personnel are 
permitted to continue working, should be covered by suitable waterproof dressings.  
 
Personnel should always wash their hands   for example:  
 
a) at the start of food handling activities;  
 
b) immediately after using the toilet; and  
 
c) after handling raw food or any contaminated material, where this could result in contami nation 
of other food items; they should avoid handling ready -to-eat food, where appropriate.  
 
8.4 Personal behaviour  
 
People engaged in food handling activitie s should refrain from behaviour which could result in 
contamination of food, for example  smokin g, spitting , chewing or eating , sneezing or coughing over 
unprotected food.  
 
Personal effects such as jewellery, watches, pins or other items should not be worn or brought into 
food handling areas if they pose a threat to the safety and suitability of foo d.  
 
8.5 Visitors   
 
Visitors to food manufacturing, processing or handling areas should  wear protective clothing and 
adhere to the other personal hygiene provisions in this clause . 
 
 
9 Transportation  
 
Ready to eat fresh pre -cut fruits and vegetables  may b ecome contaminated, or may not reach its 
destination in a suitable condition for consumption, unless effective control measures are taken during 
transport ation , even where adequate hygiene control measures have been taken earlier in the food 
chain.  
 
Measur es should be taken where necessary to:  
 
a) protect ready to eat fresh pre -cut fruits and vegetables from potential sources of 
contamination;  
 
b) protect ready to eat fresh pre -cut fruits and vegetables  from damage likely to render the food 
unsuitable for consu mption; and  
 AFDC 26 (560) DTZS  
14   c) provide an environment which effectively controls the growth of pathogenic or spoilage micro -
organisms and the production of toxins in ready to eat fresh pre -cut fruits and vegetables .  
 
The design of the ready to eat fresh pre -cut fruits and  vegetables  transportation unit should be such as 
to avoid cross contamination due to simultaneous or consecut ive transport. Important aspect are 
cleanability and appropriate coatings. Construction and design of the food transportation unit should 
facilita te inspection, cleaning, disinfection and when appropriate enable temperature control.  
 
There should be appropriate facilities conveniently available for cleaning and, where appropriate 
disinfecting of the ready to eat fresh pre -cut fruits and vegetables transportation  unit.  
 
 
10 Product information and consumer awareness  
 
10.1 Product information  
Insufficient product information, and/or inadequate knowledge of general food hygiene, can lead to 
products being mishandled at later stages in the food chain.   
 
 
Products should bear appropriate information to ensure that:  
 
a) adequate and accessible information is available to the next person in the food chain to 
enable them to handle, store, process, prepare and display the product safely and correctly;  
 
b) the lot or batch can be easily identified and recalled if necessary.  
 
Consumers should have enough knowledge of food hygiene to enable them to:  
 
a) understand the importance of product information;  
 
b) make informed choices appropriate to the individual; and  
 
c) prevent contamination and growth or survival of food -borne pathogens by storing, preparing 
and using it correctly.  
 
  
10.2 Packing, Marking and labe lling 
 
10.2.1 Packing  
Ready to eat fresh pre -cut fruits and vegetables should be packaged in containers made from food 
grade packag ing material that will safeguard the hygienic, nutritional and organoleptic properties of the 
product . 
 
10.2.2 Marking and labelling  
 
Prepackaged ready to eat fresh pre -cut fruits and vegetables should be labelled with clear instructions 
to enable the next person in the food chain to handle, display, store and use the product safely. Each 
package shall bear the following particulars l egibly and indelibly marked . In addition to the labelling 
requirements specified in  TZS 538 , packages of ready to eat fresh pre -cut fruits and vegetables 
should be labelled with the following information:  
 
a) name and address of the packer and/or dispatcher ; 
 
b) name of the produce by common name; including variety/cultivar ; 
 
c) origin of the produce – Name of the producing country, region and district where grown ; 
 
d) commercial specificat ion, i.e. type, class, size expressed as minimum and maximum diameter ; 
 AFDC 26 (560) DTZS  
  15 e) net weight; a nd 
 
f) brand or trade mark, if any . 
 
10.3 Consumer education  
 
Health education programmes should cover general food hygiene. Such programmes should enable 
consumers to under stand the importance of any product information and to follow any instructions 
accompanying products, and make informed choices. In particular consumers should be informed of 
the relationship between time/temperature control and foodborne illness.  
 
All sta keholders in the ready to eat fresh pre -cut fruits and vegetables value chain (government, 
industry, consumer organizations and the media) should work together to communicate clear 
consistent messages on handling ready to eat fresh pre -cut fruits and veget ables safely to avoid giving 
contradictory advice and causing confusion.  
 
Consumer information on handling ready to eat fresh pre -cut fruits and vegetables  should cover:  
 
a) avoiding the selection of ready to eat fresh pre -cut fruits and vegetables  with dam aged  or 
rotten areas;  
 
b) transportation to home: Increase in product temperature during transportation can be 
considerable. Time in transit fo r ready to eat fresh pre -cut fruits and vegetables between 
retail/market and the home shoul d be kept as short as pos sible;  
 
c) storage/ ref rigeration of ready to eat fresh pre -cut fruits and vegetables: Ready to eat fresh 
pre-cut fruits and vegetables should preferably be stored in a cool environment. All 
prepackaged ready to eat fresh pre -cut fruits and vegetables should be refrigerated as soon 
as possible;   
 
d) once removed from the refrigerator, pre -cut fruit s and vegetables  should be consumed as 
soon as possible;   
 
e) correct hand washing methods; and  
 
f) cross-contamination:  Consumers need to handle, prepare, and store ready to  eat pre-cut fruits 
and vegetables  safely to avoid cross -contamination with pathogens from various sources 
(e.g., hands, sinks, cutting boards, utensils, and raw  meats).  
 
 
11Training   
 
Training is fundamentally important to any food hygiene system.  
 
Inade quate hygiene training, and/or instruction and supervision of all people involved in food related 
activities pose a potential threat to the safety of food and its suitability for consumption.  
 
Those engaged in food operations who come directly or indirect ly into contact with food should be 
regularly trained, and/or instructed in food hygiene to a level appropriate to the operations they are to 
perform.  
 
 
11.1 Awareness and responsibilities  
  
Personnel associated with packing should be aware of  Good Manuf acturing Practices  (GMPs ), Good 
Hygienic P ractices (GHPs) and their role and responsibility in protecting fresh fruits and vegetables 
from contamination or deterioration. Packers should have the necessary knowledge and skills to 
enable them to perform pack ing operations and to handle fresh fruits and vegetables in a way that 
minimizes the potential for microbial, chemical, or physical contamination.  
 AFDC 26 (560) DTZS  
16   All personnel who handle cleaning chemicals or other potentially hazardous chemicals should be 
instructed i n safe handling techniques. They should be aware of their role and responsibility in 
protecting fresh fruit and vegetables from contamination during cleaning and maintenance.  
 
11.2 Training programmes  
 
To evaluate the level of training required of persons  responsible for   process ing of fresh pre -cut fruits 
and vegetables, the additional following factors should be taken into account:  
 
a) the packaging systems used for fresh pre -cut fruits and vegetables, including the risks of 
contamination or microbiologic al growth involved in this method;  
 
b) the importance of temperature control and GMP.  
 
 
11.3 Instruction and supervision  
 
Periodic assessments of the effectiveness of training and instruction programmes should be made, as 
well as routine supervision and ch ecks to ensure that procedures are being carried out effectively.  
 
Managers and supervisors of food processes should have the necessary knowledge of food hygiene 
principles and practices to be able to judge potential risks and take the necessary action to  remedy 
deficiencies.  
 
11.4 Refresher training  
 
Training programmes should be routinely reviewed and updated where necessary. Systems should be 
in place to ensure that food handlers remain aware of all procedures necessary to maintain the safety 
and suit ability of food.