AFDC 15 (773) DTZS  
                                DRAFT  TANZANIA STANDARD                                                                          
 
 
 
             Frozen samosa  and spring rolls – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
                            TANZANIA BUREAU OF STANDARDS  
 
 
 
 0 Foreword  
This Tanzania Standard is being prepared to ensure the safety and quality of frozen  samosa , spring roll, 
puff pastry and similar products produced and/ or traded in the country.  
In the preparation of this Tanzania standards assistance was drawn from local manufacturers.  
In reporting the results of a test or analysis made in accordance with this Tanzania draft Standard, if the 
final value observed or calculated is to be rounded off, it shall be done in accordance with TZS 4 (see 
clause 2).  
1 Scope  
This Tanzania Standard specifies requirements , methods of sa mpling and test  for frozen  samosa  and spring 
roll intended  for further processing to render it suitable  for human consumption. It is also applicable to 
similar products with different shapes  such  as cones, half -moon, rectangle shapes.  
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;   
CODEX STAN 192, Codex General Standard for foods  additives.  
CODEX STAN 193, Codex General Standard for Contaminants and Toxins  in foods  
TZS 4 , Rounding off numerical v alues  
TZS 109, Food pro cessing units - Code of hygiene - General  
TZS 111, Bakery units – Code of hygiene  
TZS 538/EAS 38, Labelling of pre -packaged foods — General requirements  
TZS 730 - 2/ISO 16649 -2 Microbiology of food and animal feeding stuffs – Horizontal method for the 
enumeration of -b-glucuronidase -positive Escherichia coli – Part 2 – Colony -count technique at 44 0C using 
5-bromo -4-chloro -3-indolyl -b-D-glucuronide  
TZS 118 -1/ISO 4833 -1, Microbiology of the food chain – Horizontal method fo r the enumeration of 
microorgan isms – Part 1: Colony count at 300C 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 
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  
TZS 2426 -1/ ISO 21527 -1 Microbio logy of food and animal feeding stuffs - Horizontal method for the 
enumeration of yeasts and moulds - Part 1: Colony count technique in products with water activity greater 
than 0.95   
 TZS 2752: Bakery products - methods of analysis  
TZS 2753: Bakery products  - methods of sampling  
3 Terms and definitions  
For the purpose of this draft Tanzania Standard the following terms and definitions  shall apply  
3.1 frozen samosa   
Frozen pastry with a  cooked savory filling of ingredients such as potatoes, onions, peas, lentils, meat , 
fish,with or without spices,  triangula r in shape . 
3.1 frozen spring rolls  
Frozen pastry with a  cooked savory filling of ingredients such as potatoes, onions, peas, lentils, meat , 
fish,with or without spices ,  cylindrical in shape . 
3.3 food grade packaging material  
Packaging  material, made of substances which are safe and suitable for their intended use and which will 
safeguard the hygienic, nutritional and organoleptic qualities of the product . 
3.4 similar products  
Frozen pastry with a  cooked savory filling of ingredients such as potatoes, onions, peas, lentils, meat , fish , 
with or without spices such as meat pie, Zanzibar pizza, and puffy  pastry.  
4 Requirements  
4.1 General  
 The product shall  
(i) Have a characteristic shape depending on the type.  
(ii) be free of extraneous substances and impurities.  
(iii) be free from fungus phenomenon  
(iv) not have off flavor or rancid odor.  
4.2 Essential ingredients  
The following essential ingredients shall be used in the preparation of frozen  samosa , spring roll, and other 
similar products shall comply with relevant Tanzania Standards  
(i) manda (dough) sheets   
(ii) salt  
(iii)  Fillings such as vegetables/ pulses/ meat/chicken /fish 
 
4.3 Optional ingredients   
 In addition to the essential ingredients in 4.2, the following optional ingredients may be used in the 
preparation of frozen  samosa  and spring roll  and shall comply with relevant Tanzania Standards : 
(i) spices  
(ii) fruits and fruit products;  
(iii) egg and egg products;  
(iv) sweet corn  
4.4 specific requirements  
Frozen samosa , spring roll  and other similar products shall comply with the specific requirements stipulated 
in Table 1  
 
    Table 1 — Specific requirements for frozen samosa , spring roll  and other similar products  
S/N Characteristics  
 Requirements  
 Test method  
1 Moisture content, %, max.  60  TZS 2752  
2 Total fat, %, max.  8 
3 Acid insoluble ash , % max  0.2 
4 Acid value of extracted fat  % as oleic acid, max  1 
 
5 Food additives  
Food additives may be used in the preparation of frozen  samosa , spring roll and other similar products shall 
comply with Codex  Stan 192.  
6 Hygiene  
6.1 Frozen samosa  and spring roll  shall be prepared under Good Hygienic Practices as stipulated in TZS 
109 and TZS 111 (see clause 2).  
6.2 Frozen  samosa , spring roll other similar products shall be free from pathogenic microorganisms and 
shall comply with the microbiological limits given in Table 2.  
Table 2 - Microbial limit for frozen samosa , spring roll  and other similar products  
Characteristic  limit  Methods of test (see clause 2)  
 Total plate count cfu/g  max,  
  103   TZS 118 -1  
 Yeast and mould cfu/g max  102   TZS 2426 -1 
 Salmonella  spp per 25 g   Absent   TZS 122 -1 
 E. coli cfu/g   Absent   TZS 730-2 
 S. aureus cfu/g  Absent   TZS 125 -1 
 
  
 7 Contaminants  
Heavy metal  
Presence of 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  
Frozen samosa , spring roll  and other similar products  shall be samples in accordance with Tanzania 
Standard TZS 2753 . 
8.2 Method of tests  
Frozen samosa , spring roll  and other similar products  shall be tested in accordance with methods described 
in this Tanzania Standard.  
9 Packing, marking and labelling  
9.1 Packing  
Frozen samosa , spring roll and other similar products shall be packed in food grade packaging materials  
that will safeguard  the quality and safety of the product.  
9.2 Marking and labelling  
9.2.1 Labelling of Frozen samosa , spring roll and other similar products 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  
b) Name, physical and postal address of the manufacturer;  
c) Batch or code number;  
d) Date of manufacture and expire date;  
e) Net weight;  
f) Country of origin;  
g) List of ingredients;  
h) Storage  conditions    
i )instructions  for use ; and  
j) Trade name or brand, if any.  
9.2.2 The packages  may 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 obtained from TBS.