TBS/AFDC 19(288 ) CD3  
 
 
                DRAFT  TANZANIA STANDARD  
 
Mixed roasted nuts  – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
                                                                                                                                     TBS/AFDC 19(288 ) CD3  
   
Mixed roasted nuts  – Specification  
 
0 Foreword  
 
Mixed roasted nuts are a snac k food  consisting of mixture of three  or more mechanically or manually 
combined nuts. Peanuts  (Arachis hypogaea L) , almonds  (Amygdalus communis L.) , walnuts , Brazil 
nuts (Bertholletia excels) , cashews (Anacardium occidentale ), hazelnuts  (Corylus L  )(filberts ), 
pecans (Carya illinoinensis)  and macadamia nuts (Macadamia integrifolia)  are common constituents of 
mixed nuts.  
This Tanzania standard lays down specifications aiming at ensuring the safety and quality  of mixed 
roasted nuts  produced or traded in the country for human consumption.  
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.  
1 Scope  
 
This Tanzania Standard specifies requirements , methods of sampling and test for mixed roasted /fried  
nuts intended  for direct  human consumption . 
 
2 Normative r eferences  
 
The following documents are referred to in the te xt in such a way that some or all of their content 
constitutes requirements of this document. For dated references, only the edition cited applies. For 
undated references, the latest edition of the referenced document (in cluding any amendments) 
applies;  
           
Codex Stan 192, General standard for food additive  
 
Codex Stan 193 , General Standard for Contaminants and Toxins in Food and Feed  
TZS 4, Rounding off numerical values  
TZS 109, Food  processing units – Code of hygiene – General  
TZS 122,  Microbiology  of food and feeding Stuffs  – Horizont al method for the detection of S almonella 
spp 
 
TZS 538, Packaging and labeling of foods  
TZS 731,  Microbiology of food and feeding Stuffs -Horizon tal method for the detection and 
enumeration of presumptive Escherichia Co li –  Most Probable Number Technique  
TZS 742, O leaginous seeds – Sampling   
TZS 799 , Foodstuffs – Determination of aflatoxin B1, and the total content of aflatoxins  B1, B2, G1 
and G2 in cereals, nuts and derived products – High-performance liquid chromatogr aphic method  
TZS 1314  – 2, Oilseeds – Determination of moisture and volatile matter content  
TZS 1314  – 4, Oilseeds – Determination of acidity of oils  
 
TZS 2426 -2, Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration 
of yea sts and moulds - Part 2: Colony count technique in products with water activity less than or 
equal to 0.95                                                                                                                                      TBS/AFDC 19(288 ) CD3  
TZS 2624 , Oilseeds Residues  - Determination of total ash   
 
3 Terms and d efinitions   
 
For the purposes of this Tanzania Standard, the following terms and definitions  shall apply:  
  
3.1 mixed roasted nuts  
product obtained by dry heat treatment or frying of mixed nuts in edible oil with or without seasoning.  
3.2 seasoning  
any ingredient added to food to enhance its flavour and taste  
 
4.Requirements  
4.1 General requirements  
4.1.1  Mixed roasted nuts shall;  
a) be dry product which has been subjected to processing as provided in 3.1  
b) have a good characteristic flavour and odour of well roasted nuts with no evidence of musty, 
rancid or other undesirable tastes or  odours.  
 
c) be practi cally free from living insects,  dead  insect, mites, insect fragments, moulds , 
excrement and rodent contamination or any other substance which are injurious to health  
 
d) comprise of three or more of the optional shelled nut ingredients, w ith or without one or more 
of the shelled peanut ingredients  
 
4.1.2  Each such kind of nut ingredient when used shall be present in a quantity not less than 2 
percent and not more than 80 percent by weight of the finished food.  
 
4.2 Raw material requirement s  
 
4.2.1 Raw mixed nuts  used shall comply with the relevant Tanzania  standards  
 
4.2.2  Where seasonings are used, they shall comply with the relevant Tanzania  standards.  
 
4.3 Specific requirements  
Mixed roasted nuts  shall comply with requirements given in  Table 1 when tested in accordance with 
the methods specified therein ; 
Table 1 -Specific requirements for mixed roasted nuts  
S/n Characteristic  
 Requirement  Test method  
 
 
i Moisture content, %, m/m, max.  
 3.0  
 TZS 1314  – 2 
ii Acid value , mg KOH/g , max.  
 4.0 TZS 1314  – 4 
iii Total ash, % m/m on dry weight basis, 
max.  2.0 TZS 2624  
 
5 Food additives  
Food additives used in mixed roasted nuts  shall comply with Codex Stan 192.                                                                                                                                     TBS/AFDC 19(288 ) CD3  
 
6 Contaminants  
 
6.1 Heavy Metal  
Mixed roasted nuts  shall comply with those maxi mum heavy metal contaminan ts stipulated in Codex 
Stan 193  
 
6.2 Pesticide residues  
Mixed roasted nuts  shall comply with those maximum residue limits established by the Codex 
Alimentarius Commission for this commodity.  
 
6.3 Aflatoxin   
 
Mixed roasted nuts sha ll comply with the level of aflatoxin specified in Table 2 when tested in 
accordance with the methods specified therein;  
 
                         Table 2 - Aflatoxin limits for mixed roasted nuts  
S/N Aflatoxin  Maximum limit  Method of test  
i) Total aflatox in 10 µg/kg  TZS 799  
 ii) aflatoxin B1  5 µg/kg  
 
7 Hygiene  
7.1 Mixed roasted nuts  shall be processed, handled and stored in accordance with TZS 109.  
7.2 Mixed roasted nuts  shall comply with the microbiological limits given in T able 3 when tested in 
accord ance with the methods specified therein.  
Table 3 ― Microbiological limits for mixed roasted nuts  
S/N Microorganism  Maximum limit  Test method  
i Salmonella per 25 g  Shall be absent  
        TZS 122  
ii E. coli MPN/g  Shall be absent          TZS 731  
iii Yeast and moulds,  cfu/g,  max  102         TZS 2426 -2 
 
8 Sampling and methods of test s 
8.1 Sampling  
 
Sampling of mixed roasted nuts  shall be done in accordance with TZS 742.  
 
8.2 Methods of test  
 
Mixed roasted nuts  shall be tested in accordance with the methods specified in Table 1, 2 and 3 of 
this standard.  
 
9 Packing, Marking and labelling  
9.1 Packing                                                                                                                                      TBS/AFDC 19(288 ) CD3  
Mixed roasted nuts  shall be packed in containers made from food grade packaging material and 
sealed in a manner that will safeguard the hygienic, nutritional and organoleptic properties of the 
product . 
 
9. 2 Marking and labelling  
 
9.2.1 The product shall be marked and labelled in accordance with TZS 538 . In addition,  each 
container/packet of product shall be legibly and indelibly marked with the following information :  
 
a) Name of the product  as ‘Mixed roasted nut s’; 
b) Types of nuts used  
c) Trade name or brand, if any;  
d) Name, address of the manufacturer  and/or packer;  
e) Batch or code number;  
f) Packaging date;  
g) Expiry date;  
h) Net weight;  
i) Country of origin;  
j) Storage conditions  
k) List of ingredients in descending order, including t he specific name of additives  
l) Language on th e label shall be in Kiswahili and/or English. A second language may be used 
depending on the designated market.  
m) Disposal of used packages  
 
9.2.2  The containers shall also be marked with TBS Standards Mark of Qua lity.  
NOTE - The TBS Standards Mark of Quality shall be used by the manufacturers only under license 
from TBS. Particulars of conditions under which the licenses are granted, shall be obtained from 
TBS.