AFDC 15 (768) DTZS  
DRAFT  TANZANIA STANDARD  
 
 
 
             Visheti  – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
                            TANZANIA BUREAU OF STANDARDS  
 
 
 
 0 Foreword  
Visheti  are confectionery crunchy product s made from deep fried pieces of chemically leavened wheat 
dough  with or without sugar coating ranging from soft to hard crunchy. The hard crunc hy Visheti are also 
known as vikokoto .  Visheti are commonly consumed as snacks . 
This Tanzania Standard is being prepared to ensure the safety and quality of Visheti  produced and/ or 
traded in the country.  
In the preparation of this Tanzania standard, assistance was drawn from  local manufacturers  
In reporting the results of a test or analysis made in accordance with this Tanzania 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 sa mpling and test for Visheti  intended for 
human consumption.  
2 Normative r eferences  
The following 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 (including any amendments) applies;   
TZS 4 , Rounding off numerical v alues  
TZS 109, Food processing units - Code of hygiene - General  
TZS 111, Bakery units – Code of hygiene  
TZS 118 -1: 2018/ISO 4833 -1: 2013,  Microbiology of the food chain - Horizontal method for the 
enumeration of microorganisms - Part 1: Colony count at 30 °C by the pour plate technique  
TZS 122 -1/ISO 6579 -1, Microbiology of the food chain — Horizontal method for the detection, 
enumeration and serotyping of Salmonella - Part 1: Detection of Salmonella spp.  
CODEX STAN 192, Codex General Standard for foods  additives.  
CODEX STAN 193, Codex General Standard for Cont aminants and Toxins  in foods  
TZS 538/EAS 38, Labelling of pre -packaged foods — General requirements  
TZS 730 -1/ ISO 16649 – 1, Microbiology of the food chain - Horizontal method for the enumeration of 
beta-glucuronidase -positive Escherichia coli - Part 1: Col ony-count technique at 44 0C using membranes 
and 5 -bromo -4-chloro -3-indolyl beta -D-glucuronide  
TZS 2426 -2/ISO 21527 -2, Microbiology of food and animal feeding stuffs - Horizontal method for the 
enumeration of yeasts and moulds - Part 2: Colony count techn ique in products with water activity less 
than or equal to 0.95  
TZS 2752: Bakery products - methods of analysis   
 TZS 2753: Bakery products - methods of sampling  
3 Term s and definitions  
For the purpose of this Tanzania Standard the following term s and definitions  shall apply  
3.1 Visheti   
A confectionery  crunchy product made from deep fried pieces of chemically leavened wheat dough  with 
or without sugar coating .  
3.2 food grade packaging material  
Packaging material made of substances, which are safe and suitable for their intended use, and 
safeguards the hygienic, nutritional, technological and organoleptic quality of the product.  
4 Requirements  
4.1 General requirements  
4.1.1 The product shall  
 be well cooked  with no signs of under cooking  or over cooking . 
 have the uniform size   and shape,   
 have typical characteristics flavour and aroma   
 be crunchy texture  
 be light to golden brown colour  
 be free from any evidence of rancidity or other objectionable tastes, insect or fungus, mould 
infestation and  
 be free from foreign matter  and impurities . 
4.1.2 Essential ingredients  
The following essential ingredients shall be used in the preparation of Visheti  and shall comply with the 
relevant Tanzania standards;  
 Wheat flour  
 baking powder  
 Water  
 edible fats / oil 
 Sugar  
4.1.3 Optional ingredients  
In addition to the essential ingredients in 4. 1.2, the following but not limited to optional ingredients may be 
used in the preparation of visheti  and shall conform to the relevant Tanzania standard:  
 coconut cream/milk  
 milk and milk products;  
 flavours  
 spices;  
 salt  
 4.2 specific requirements  
Visheti  shall comply with the specific requirements stipulated in Table 1  
 
    Table 1 — Specific requirements for visheti  
S/N Characteristics  
 Requirements  Test method  
1 Moisture content, %, max.  8  TZS 2752  
2 Acid value of extracted  fat/oil, Max  1.0 
3 Peroxide value  of extracted  fat/oil, meq 
oxygen/kg fat, Max  10 
4 Acid insoluble ash  %, m/m max 0.2 
 
5 Food additives  
Food additives used  in the preparation of Visheti  shall comply with Codex  Stan 192.  
6 Hygiene  
6.1 Visheti  shall be prepared under Good Hygie nic Practices as stipulated in TZS 109 and TZS 111 (see 
clause 2).  
6.2 When tested by appropriate methods of sampling and test, Visheti  shall comply with the 
microbiological limits gi ven in T able 2. 
Table 2 - Microbial limits  for Visheti  
Characteristic  Maximum limit  Methods of test (see clause 2)  
 Total plate count cfu/g   
  103   TZS 118 -1 
 Yeast and mould cfu/g   102   TZS 2426 -2 
 Staphyllococus aureus    absent   TZS 125 -1 
 E. coli cfu/25g   absent   TZS 730 -1 
 
7 Contaminants  
Heavy metal  
Heavy  metal shall conform to the limits set in appropriate sections of CODEX STAN 193 (see clause 2).                      
8 Sampling and methods of test  
8.1 Sampling  
Visheti  shall be sample d in accordance with Tanzania Standard  TZS 2753 . 
8.2 Method of tests   
 Visheti  shall be tested in accordance with methods described in this Tanzania Standard.  
9 Packing, marking and labelling  
9.1 Packing  
Visheti  shall be packed in food grade packaging material that do not affect the qual ity and safety of the 
product.  
9.2 Marking and labelling  
9.2.1 Labelling of Visheti  shall be done in accordance with the requirements of the TZS 538/EAS 38 and 
the following particular shall be clearly and indelibly marked on each container; printing ink if any shall be 
non-toxic and non -transferable  
a) Name of the product shall be Visheti  
b) Name, physical and postal address of the manufacturer;  
c) Batch or code number;  
d) Date of manufacture and expir y date;  
e) Net weight;  
f) Country of origin;  
g) List of ingredients;  
h) Storage  conditions ; and  
i) Trade name or brand, if any.  
9.2.2 The containers shall be marked with the TBS Standards Mark of Quality.  
NOTE - The TBS Standards Mark of Quality shall be used by the manufacturers only under licence from 
TBS. Particulars of conditions under which the licences are granted, may be obtaine d from TBS.