G/TBT/N/TZA/589  
30 April 2021  
(21-3704) Page: 1/2 
Committee on Technical Barriers to Trade  Original:  English  
 
  
NOTIFICATION  
The following notification is being circulated in accordance with Article 10.6  
 
1. Notifying Member:  TANZANIA   
If applicable, name of local government involved (Article 3.2 and 7.2):   
2. Agency responsible:  Tanzania Bureau of Standards  
Name and address (including telephone and fax numbers , email and website 
addresses, if available) of agency or authority designated to handle comments 
regarding the notification shall be indicated if different from above:   
3. Notified under Article 2.9.2 [X], 2.10.1 [   ], 5.6.2 [   ], 5.7.1 [   ], other :  
4. Products covered (HS or CCCN where applicable, otherwise national tariff 
heading. ICS numbers may be provided in addition, where applicable):  Meat and 
meat products (ICS 67. 120.10)  
5. Title, number of pages and language(s) of the notified document:  AFDC 22 (277) 
DTZS Minced meat products – Specification – Part 2: Chicken meat for burger, kebab, 
meat ball and meat loaf (6 page(s), in English)  
6. Description of content:  This draft Tanzania standard prescribes the requirements, 
sampling and test methods for chicken meat intended for making chicken burger, kebab, 
meat ball and meat loaf.  
7. Objective and rationale, including the nature of urgent problems where 
applicable:  Consumer information, labelling; Protection of human health or safety; 
Quality requirements  
8. Relevant documents:   
• TZS 4, Rounding off numerical values.  
• TZS 109, Food processing units - Code of hygiene.  
• TZS 118 / ISO 4833, Microbiology of food and animal feeding stuffs – Horizontal 
method for the enumeration of microorganisms – Colony -count technique at 
30°C.  
• TZS 122/ISO 6579 -1, Microbiology of food and feeding staffs – Horizontal method 
for detection of Salmonella spp.  
• TZS 123/ISO 7937, Microbiolog y of food and animal feeding stuffs – Horizontal 
method for the enumeration of Clostridium perfringens – Colony -count technique.  
• TZS 125 – 1/ISO 6888 -1, Microbiology of food and animal feeding stuffs – 
Horizontal method for the enumeration of coagulase -positive staphylococci 
(Staphylococcus aureus and other species) – Part 1: Technique using Baird -Parker 
agar medium – Amendment 1: Inclusion of precision data  
• TZS 459, Code of hygiene for poultry processing.  G/TBT/N/TZA/589  
 
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  • TZS 538, Labelling of pre -packaged foods — General requirements  
• TZS 730/ISO 7251, Microbiology of food and feeding -stuffs – Horizontal method 
for the detection and enumeration of presumptive Escherichia Coli – Most 
Probable Number Technique  
• TZS 852 -1/ISO 11290 -1, Microbiology of food and animal feeding stuffs – 
Horizontal method for the detection and enumeration of Listeria monocytogenes 
– Part 1 – Detection method  
• TZS 1761/ISO 1443 Meat and meat products – Determination of total fat content  
• ISO 17604 Microbiology of the food chain – Carcass samp ling for microbiology 
analysis  
• ISO 10272 -1:2006 Microbiology of food and animal feeding stuffs – Horizontal 
method for detection and enumeration of Campylobacter spp. – Part 1: Detection 
method  
• Codex Stan 193 – Codex general standard for contaminants and t oxins in food 
and feed.  
• TZS 2841/ISO 2917, Meat and meat products – measurement of pH – preference  
• TZS 183:2016 Fresh meat in retail – Code of hygiene  
9. Proposed date of adoption:  July 2021  
Proposed date of entry into force:  6 months from adoption  
10. Final date for comments:  60 days from notification  
11. Texts available from:  National enquiry point [X] or address, telephone and fax 
numbers and email and website addresses, if available , of other body:   
Contact person(s):  
Ms. Bahati Samillani (NEP officer) and Mr. Clavery Chausi  
Tanzania Bureau of Standards (TBS)  
Morogoro/Sam Nujoma Road, Ubungo  
P O Box 9524  
Dar Es Salaam  
+(255) 22 2450206  
nep@tbs.go.tz ; bahati.samillani@tbs.go.tz  
http://www.tbs.go.tz  
https://members.wto.org/crnattachments/2021/TBT/TZA/21_3185_00_e.pdf