DRAFT ZANZIBAR NATIONAL STANDARD  
 
 
Seaweed based chilli  sauce  - Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
ZANZIBAR BUREAU OF STANDARDS  
 
 
©ZBS 202 3- All rights reserved           First Edition  
 
 
 
WGD 6: 2021  
PCD 452:2023  
ICS 67.080.20  
ICS 67.120.30   
 
PCD  4 52: 202 3 
 
ii                                                                                                             ©ZBS 202 3 - All rights reserved  
  
Foreword  
 
This draft Zanzibar National Standard has been developed Food Standard Technical committee 
(TCFA1). In accordance with ZBS general procedures, this draft standard is presented to the public in 
order to r eceive any technical and editorial comment concerns.  
 
The Zanzibar Bureau of Standard (ZBS) was established under Standard Act No. 1 of 2011.   
 
In the preparation of this Standard, the reference was derived from:  EAS 893:2017 Chilli sauce — 
Specification  
 
Zanzibar Bureau of Standards (ZBS)  
PO Box 1136  
Zanzibar  
Tel:  +255 24 2232225  
Fax: +255 24 2232225  
E-mail: info@zbs.go.tz  
Web: www.zbs.go.tz   
 
PCD 452:2023  
©ZBS 202 3 - All rights reserved  
 1 
 Seaweed based chilli  sauce  - Specification  
 
1 Scope 
 
This draft Zanzibar national standard specifies requirements, method of sampling and test for seaweed -
based  chilli sauce intended for direct human consumption.  
 
2 Normative references 
 
The following referenced documents are indispensable for the application of this working draft Zanzibar 
National Standard. For dated references, only the edition cited applies. For undated references, the 
latest edition of the referenced document (including any amendmen ts) applies.  
EAS 39  
 
CODEX STAN 193, Codex general standard for contaminants and toxins in food and feed  
 
EAS 39, Hygiene in the food and drink manufacturing industry — Code of practice  
 
CODEX STAN 192 , General Standard for Food Additives  
 
CODEX STAN 193, Codex general standard for contaminants and toxins in food and feed  
 
ISO 750, Fruits, vegetables and derived products – Sampling and methods of test – Part 2: 
Determination of titratable acidy  
 
ISO 2448 Fruits and vegetable products – Deter mination of ethanol content  
 
ISO 4833 -2, Microbiology of the food chain — Horizontal method for the enumeration of microorganisms 
— Part 2: Colony count at 30 °C by the surface plating technique  
 
ISO 4833 -1, Microbiology of the food chain — Horizontal method for the enumeration of microorganisms 
— Part 1: Colony count at 30 °C by the pour plate technique  
 
ISO 6579 -1, Microbiology of the food chain — Horizontal method for the detection, enumeration and 
serotyping of Salmonella — Part 1: Detect ion of Salmonella spp.  
 
ISO 16649 -2, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration 
of beta - glucuronidase -positive Escherichia coli — Part 2: Colony count technique  at 44 degrees C 
using 5 -bromo -4-chloro -3-indoly beta-D- glucuronide  
 
ISO 21527 -2, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration 
of yeasts and moulds — Part 2: Colony count technique in products with water activity less than or equal 
to 0,95  
 
ZNS 61 , Packaging and labeling of food  
 
ZNS 94, Rounding off numerical values  
 
ZNS 570 , Dried raw seaweed   
 
3 Terms  and definitio ns 
 
For the purposes of this standard, the following terms and definitions shall apply. 
 
 
 
 
  
 
PCD  4 52: 202 3 
 
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 3.1  
seaweed  
cluster of macroscopic and multi cellular marine algae of the division Rhodophyta (red), Phaeophyta 
(brown) and Chlorophyta (green)  
 
3.2  
chillies 
whole, mature ripe pungent fruits of botanical species Capsicum frutescens (Linnaeus). The fruits 
vary in colour from orange  red to yellowish green 
 
3.3  
Seaweed based chilli  sauce  
product prepared from suitable chillies with added seaweed and other optional ingredients such as 
tomato products , common salt, spices, sugar, and vinegar. 
 
3.4  
foreign matter  
organic and inorganic matter other than seaweed -based chilli sauce  
3.4.1   
inorganic foreign matter  
components, such as stone, sand, plastic, glass, shells, and dust  
3.4.2   
organic foreign matter  
components such as filth, rodents and their derivatives  
 
3.5  
food grade  packaging  material 
material that will safeguard the hygienic, safety, nutritional, technological, and organoleptic qualities of 
the product  
 
4 Requir ements 
 
4.1 Raw material  
 
4.1.1  ingredients  
 
The following essential ingredients shall be used in the preparation of seaweed -based  chilli sauce  and 
shall comply with relevant Zanzibar Standards;  
 
a) seaweed ; and 
b) chilli;  
 
4.1.2  Optional ingredients  
 
In addition to the essential ingredients, the following opt ional ingredients complying with relevant 
Zanzibar standards may be used  
 
a) tomato product ,  
b) common salt,  
c) spices,  
d) sugar, and  
e) vinegar  
 
 
 
 
  
 
PCD  4 52: 202 3 
 
©ZBS 202 3 - All rights reserved  
 3 
 4.2 General  requirements 
 
Seaweed based chilli sauce  shall: 
 
a) contain not less than 10% of seaweed  
b) be practically free from insect or fragments; 
c) be free from foreign matter; 
d) be free from fungal or any other blemish affecting the quality and safety of the product; 
e) be practically free from d efects; 
f) possess good body and consistency; 
g) be of uniform colour; 
h) be of good keeping quality and shall show no sign of fermentation; 
i) be free from burnt or any other objectionable flavours; and  
j) have the characteristic taste and flavour of seaweed -based  chilli sauce 
 
4.3 Specific requirements  
 
Seaweed based Chilli sauce shall comply with the requirements given in Table 1 when tested in 
accordance with the  test methods specified therein . 
 
Table 1: Specific  requiremen ts for seaweed -based  chilli sauce  
 
SN Characteristic Requirement Test method 
i.  Total soluble s o l i d s  p e r c e n t  by m a s s  
(Brix), percent by mass at 20 °C, 7-18 ISO 2173 
ii.  Acidity expresse d as anhydrous  acetic  acid, percent by 
mass, min. 0.8 ISO 750 
iii.  Specific gravity at 20 °C 1.027 73 – 1.074 13  Annex A 
 
5 Food Additives  
 
 Seaweed based Chilli sauce may contain only permitted additives in accordance with CODEX STAN 
192. 
 
6 Cont aminants 
 
6.1 Pesticide  resid ues 
 
Seaweed based Chilli sauce shall conform to those maximum residue limits established by the Codex 
Committee on Pesticide Residues for this commodity. 
 
6.2 contamin ants 
 
Seaweed based chilli sauce  shall comply with those maximum heavy metal limits established by the 
Codex Stan 193.  
 
7 Hygiene 
 
Seaweed based  chilli sauce  shall be produced and handled under hygienic conditions in accordance 
with EAS 39  and s hall comply with microbiological limits given in Table 1 when  tested in accordance  
with the methods specified therein. 
 
 
 
  
 
PCD  4 52: 202 3 
 
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 Table 2: Microbiological  limits for seaweed -based  chilli sauce  
 
 
S/No  Microorg anism Limit Test method 
i.  Total plate count, cfu/g, max. 105 ISO 4833-1/2 
ii.  Yeasts and moulds, cfu/g, max. 102 ISO 2152 7-2 
iii.  Salmonella spp, per 25 g Absen t ISO 6579-1 
iv.  Escherichia coli, cfu/g Absen t ISO 1664 9-2 
 
 
8 Weights and measures  
 
Seaweed based chilli sauce  shall be packed in accordance with the weights and measures regulations 
of Zanzibar.  
 
9 Packaging and Labelling  
 
9.1 Packaging  
 
Seaweed based chilli sauce  shall be packaged in food grade material that secures the integrity and the 
safety of the product.  
 
9.2 Labelling   
 
9.2.1  In addition to the labelling requirements specified in ZNS 61, the containers shall be also  legibly 
and indelibly labelled with the following: - 
 
a) name of the product as ‘ seaweed -based  chilli sauce ; 
b) brand name/trade name if any;  
c) name and address of producer/packer/distributor;  
d) storage condition and transportation;  
e) date of manufacturing;  
f) best before date;  
g) lot identification or batch or code number;  
h) country of origin;  
i) net weight in metric unit; and  
j) instruction for disposal of used  packaged material.  
9.2.2  The language on the label shall be ‘Kiswahili’ and/or English. Additional language may be used 
depending on the designated market.  
 
10 Sampling  
 
Sampling of Seaweed based chilli sauce  shall be done according Annex B  
 
 
 
 
 
 
  
 
PCD  4 52: 202 3 
 
©ZBS 202 3 - All rights reserved  
 5 
  
Annex A 
(normative) 
 
Determination of specific gravity 
 
 
A.1 Principle 
 
The method involves use of specific gravity bottle which enables a liquid's density to be measured 
accurate ly by reference to an  appropriate working fluid which is water. The specific gravity bottle is 
weighed empty, full of wat er, and full of a liquid whose  specific gravity is desired. The ratio of the mass 
of a unit volume of a substance to the mass of a unit volume of wat er is then calculated as the specific 
gravity. 
 
 
 
A.2 Apparatus 
 
Specific gravity bottle/ pycnometer 
 
 
 
A.3 Procedure  
 
Clean and thoroughly dry the specific gravity bottle and weigh it. Fill it up to the mark with freshly 
boiled and cooled water, which has been maintained at a temperature of 20 °C ± 1 °C and weigh. 
Remove the water, dry the  bottle again and fill it with the material maintained at the same temperature. 
Weight the bottle again. 
 
 
 
A.4 Calculation 
 
Specify the temperature of testing 
 
Calculate as follows: 
 
Specific gravity at 20 °C/20 °C = 𝐶−𝐴
𝐵−𝐴 
 
 
where 
 
A    is the mass, in grams, of the empty specific gravity bottle,  
B    is the mass, in grams, of the specific gravity bottle with water. and 
C    is the mass, in grams, of the specific gravity bottle with the material, 
 
 
 
 
 
 
 
 
 
 
  
 
PCD  4 52: 202 3 
 
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 Annex B 
(normative) 
Sam pling 
 
 
B.1 Definitions  
 
B.1.1   
lot 
collection of primary containers or units of the same size, type, and style manufactured  or 
packed under similar conditions and handled as a single unit of trade  
 
B.1.2   
lot size 
number of primary containers or units in the lot 
 
B.1.3   
sample size 
total number of sample units drawn  for examination from a  lot 
 
B.1.4   
sample unit 
container, a portion of the contents of a container, or a composite mixture of product  from small 
containers th at is sufficient for the examination or testing as a single unit. For fill of container, the sample 
unit shall be the entire contents of the container 
 
B.2 Sampling plans  
 
Sampling shall be done in accordance  with the plan specified in Table B.2. 
 
Table B.2: Sampling  plan 
 
Lot size (primary containers) Size of container, 
 
na 
 
Net weight equal to or less than 1 kg (2.2 lb) 
 
4 800 or less  
13 
 
4 801 to 24 000  
21 
 
24 001 to 48 000  
29 
 
48 001 to 84 000  
48 
 
84 001 to 144 000  
84 
 
144 001 to 240 000  
126 
 
Over 240 000  
200 
 
Net weight greater than 1 kg (2.2 lb) but not more than 4.5 kg (10 lb) 
 
2 400 or less  
13  
 
PCD  4 52: 202 3 
 
©ZBS 202 3 - All rights reserved  
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 Table B.2: Sampling plan concluded  
 
 
2 401 to 15 000  
21 
 
15 001 to 24 000  
29 
 
24 001 to 42 000  
48 
 
42 001 to 72, 000  
84 
 
72 001 to 120 000  
126 
 
Over 120 000  
200 
 
Net weight greater than 4.5 kg (10 lb) 
 
600 or less  
13 
 
601 to 2 000  
21 
 
2 001 to 7 200  
29 
 
7 201 to 15 000  
48 
 
15 001 to 24 000  
84 
 
24 001 to 42 000  
126 
 
Over 42 000  
200 
 
a      n is the number of primary containers in sample.