TBS/AFDC 23(355) CD 3 
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 Draft Tanzania Standard  
 
 
 
Fried sardine - Specification  
TANZANIA BUREAU OF STANDARDS  
  
  TBS/AFDC 23(355) CD 3 
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 Fried sardine – Specification  
 
0. Foreword  
The demand for processing and consumption of fried sardine is increasing thus, the need to ensure the 
safety and quality  of the product produced  and/or marketed in Tanzania.  
 
In reporting the result of a test or analysis made in accordance with this standard, if the final value 
observed or calculated, is to be rounded off, it shall be done in accordance with TZS 4  (See clau se 2)  
1 Scope  
This Tanzania standard specifies requirements, methods of sampling and test for fried sardine  intended 
for human consumption . 
2 Normative References  
The following referenced documents are indispensable for the application of this document. Fo r dated 
references, only the edition cited applies. For undated references, the latest edition of the referenced 
document (including any amendments) applies.  
TZS 4 - Rounding off numerical values  
TZS 109, Food processing units – code of hygiene  
TZS 118  Microbiology of food and animal feeding stuffs – Horizontal method for enumeration of micro – 
organisms – Colony count technique at 30ºc  
TZS 119 Microbiology – General guidance for the enumeration of  coliforms – Most Probable Number 
technique (MPN).  
TZS 122  Microbiology of food and feeding stuffs – Horizontal method for the detection of Salmonella spp  
TZS 123 Microbiological - examination for  clostridium perfringens   
TZS 125 Microbiology of food and animal feeding stuffs – Horizontal method for enumeration of 
coagulase – positive staphylococci  (Staphylococcus aureus  and other species)  
TZS 131 Microbiology - General guidance for enumeration of yeast and moulds -Colony count technique at 
25°C 
TZS 132 Edible common salt – Specification  
TZS 538 Packaging and labelli ng of foods  
TZS 731:2007 / ISO 7251:2005 – Microbiology of food and feeding stuffs – Horizontal method for 
detection and enumeration of presumptive  Escherichia Coli – Most Probable Number Technique  
TZS 789:2018 - Portable water – Specification  TBS/AFDC 23(355) CD 3 
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 TZS 961:2007/ ISO 1666, Starch - Determination of moisture content - Oven -drying method  
 
TZS 1331: 2017:  /IS0 660 - Animal and vegetable fats and oils — Determination of acid value and acidity  
 
TZS 2230:2018 Lead determinat ion in fish and fishery product  
 
Codex Stan 192 - Codex General Standard for food additives  
AOAC 2015.01, Heavy metals in food  
3 Terms and definitions  
For the purpose of this standard the following terms and definitions shall apply;  
3.1 fried sardine  
sardine that has been prepared by frying  using cooking oil/fat  
 
3.2 frying  
cooking of  sardine in boiling oil or fat  
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  
 
4 Requirements  
4.1 General requireme nts 
4.1.1  Raw materials  
4.1.1.1  Fried sardines shall be prepared from fresh, sound sardine which is of an acceptable quality 
and fit for human consumption  
4.1.1.2  Water used for processing shall be portable complying with TZS  789 
4.1.1.3 Edible  Fat/oil us ed shall conform to  the specific standard  
  NOTE  Using fat/oil several times may affect quality and safety of the product.  
4.1.2  Ingredients  
Other ingredients such as seasoning and condiments, herbs and spices conforming to applicable 
standards may be use d in the preparation of fried sardine . When salt is used, it shall conform to TZS 132.  
4.1.3  Finished product  
Fried sardine shall:  
a) have characteristic colour;  
b) not show any evidence of visible fungal growth;  TBS/AFDC 23(355) CD 3 
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 c) be free from insect or mite infestation;  
d) have th e characteristic odour; and  
e) not be too oily . 
4.2 Specific requirements  
4.2.1  Fried sardines shall conform to the specific requirements in Table 1 when tested in accordance 
with the methods prescribed therein . 
Table 1 — Spec ific requirements for fried sard ine 
S/N Parameter  Maximum limits  Test method  
i.  Moisture content, % m/m  12 TZS 961  
ii.  Free fatty acid, moisture free base 
% m/m  0.5 TZS 1331  
 
4.2.2  Fried sardine shall be presented not less than 90 % whole.  
5 Contaminants  
5.1 Heavy metals  
Fried sardine sha ll comply with the heavy metal limits given in Table 2. 
Table 2 — Heavy metal limits for fried sardine  
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 
 
5.2 Pesticide residues  
 
Fried  sardine shall conform to maximum residue limits for pesticide residues established by the Codex 
Alimentarius Commission for this commodity.  
 
6.0 Hygiene  
6.1 The  product shall be prepared and handled in accordance with TZS 109 and shall comply with 
microbi ological limits given in Table 3. 
 TBS/AFDC 23(355) CD 3 
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 Table 3 — Microbiological limits for fried sardine  
S/N Type of microorganism  Maximum limit  Test method  
i.  Salmonella,  in 25 g  Absent  TZS 122  
ii.  Escherichia coli, *MPN/g  Absent  TZS 731  
iii.  Staphylococcus aureus, per g  2 × 103 TZS 125  
iv.  Total viable count, CFU/g  106 TZS 118  
v.  Vibrio spp, per g.  Absent  TZS 119  
vi.  Yeast and moulds,  CFU/g  103 TZS 131  
vii.  Clostridium perfringes , per g  Absent  TZS 123  
* Escherichia  coli strain 0157 : H 7 shall be absent.  
 
6.2 The product shall be free fro m any p ests. 
7 Sampling and test  
7.1 Sampling  
Sampling of fried sardine shall  be done according to  the Codex general guideline on sampling (CAC/GL 
50-2004).  
 
7.2 Test  
Fried sardine  shall be done according to test methods prescribed in Table 1 , 2 and 3 of this standard.  
8 Food additives  
Food additives may be used in the preparat ion and processing of fried sardine  in accordance with 
CODEX STAN 192.  
9 Weights and Measures  
 
Fried sardine shall be packaged in accordance with Weights and Measures requirements o f the 
destination country.  
9 Packing, marking and labeling  
9.1Packing  
Fried sardine  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  TBS/AFDC 23(355) CD 3 
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 a) Name of the product shall be (Fried sardine ). 
b) A complete list of ingredients  
c) Net content  
d) Name, physical and postal address of the manufacturer or packer  
e) Country of origin  
f) Date of manufacture and expiry  
g) Brand name of th e product  
h) Storage condition  
i) Batch or code number  
j) Instruction for use  
k) 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 marked with the TBS Standards M ark of Quality.  
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.