AFDC 15( 6540 ) P3/ REV. TZS 14 26:2011 
                              DRAFT TANZANIA STANDARD                                                                          
 
 
 
 
               Edible ices (lollies ) – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
                            TANZANIA BUREAU OF STANDARDS  
  
 0 Foreword  
Edible ices (lollies) are frozen confectionery, delicacies usually made from sugar or permitted sweeteners 
mixed with water and natural fruit juices or fru it concentrates. The mixture is stirred, packed in food grade 
materials  and frozen  below  - 18 ºC.  
The standard was developed as a guidance to ensure safety and control quality of locally produced or 
imported ice lollies intended for human consumption  
In preparation of this Tanzania Standard, assistance was derived from:  
 GS 457: 1994, Edible Ices published by Saudi Arabia Standards Organization.  
 Local manufacturers  
In reporting the result of test or analysis made in accordance with this Tanzania Standa rd, 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 sampling and test for edible ices (lollies).  
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 fo r food additives  
TZS 4  Rounding off numerical values  
TZS 100/EAS16  Plantation white sugar – Specification  
TZS 101 Refined sugar – Specification  
TZS 118 Microbiology of food and animal feeding stuffs – Horizontal method for enumeration of micro -
organisms – Colony count technique at 30 ºC  
TZS 119 Microbiology – General guidance for the enumeration of coliforms – Most probable number 
technique  
TZS 122 -2/ISO/TS 6579 -2 Microbiology of food and animal feed — horizontal method for the detection, 
enumeration and serotyping of Salmonella — Part 2: Enumeration by a miniaturized most probable 
number technique.  
TZS 155 Sugar confectionery - Methods of sampling and analysis  
TZS 163 / ISO 874 Processed fruits and vegetables - methods of sampling and tests  
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 789 / EAS 12 Potable water - Specification  
TZS 831 Brown sugar – Specification  
3 Term and d efinition  
For the purpose of this Tanzania Standard the following definition shall apply.  
3.1 edible ices -lollies  
are sweetened, flavored and coloured mixture of water and sugar with other ingredients,  pasteurize d, 
prepackaged, and frozen. Edible ices are meant for human consumption in a frozen form.  
4 Requirements  
4.1 General requirements   
The edible ices shall be  
- Free from objectionable matter.  
- Of typical taste, flavour, odour and colour characteristic of edib le ices (lollies).  
- Frozen  and stored in a room/cabinet whi ch is maintained at temperature  below  -18 ºC. 
4.2 Essential ingredients  
The edible ices shall consist of the following essential ingredients:  
a) Potable water conforming to TZS 789 
b) Permitted suga rs conforming to TZS 100,101, 831  
c) Any kind of fruit juice conforming to relevant Tanzania Standard  or permitted food flavours and 
food colours  conforming to codex standard  on food additive  
4.3 optional ingredients  
May include:  
 i) Spices   
ii) An y kind of ready to drink beverages  
 iii) Stabilizers  and acids  
iv) Glucose  syrups  
v) Any other approved food substances  
  
 4.4 Specific requirements  
The product shall comply with specific  requirements as per Table1 
Table 1: Specific  requirements  
S/N Characteristic  Requirements   Method of test  
1 pH , max  4.5 pH Meter  
2 Total soluble solids %, min 20 TZS 163  
3 Acid insoluble ash %, max 0.3  TZS 155  
4 Acidity as %, citric acid , max   
 0.6 TZS 163  
5 Hygiene  
5.1 The p roducts shall be prepared under good hygienic practices as stipulated in TZS 109 (see clause 
2). 
5.2 The products shall be free from pathogenic micro -organisms, substances originating from micro -
organisms or any other deleterious substances in amounts whic h may constitute a health hazard. The 
product shall also comply with the microbiological limits  as given in Table 2 
Table 2: Microbiological limit 
S/N Characteristic  
  limits   Method of test  
1 Salmonella  /25ml absent  TZS 122  
2 Total Plate Counts ,cfu/ml max,  105  TZS 118  
3 Escherichia coli  cfu/ml absent  TZS 730 (Part 2)  
4 Coliforms cfu/ml  max,  102  TZS 119   
6 Sampling  
6.1 Selection of sample  
6.1.1 If the product is supplied in bulk units, the number of units to be selected for sam pling sh all normally 
be as given in the Table 2 below;  
Table 3: Sampling  of bulk units  
Total Number of Units                              Number of units to be selected  
 
1 1 
 
2 to 6  2 
 
6 to 20  3 
 
21 to 60  
 4 
61 to100  
 5  
 Over 100  
 5 plus one  for ea ch additional 
100 units for fraction there of  
 
6.1.2 When sampling retail units, the following minimum number of units shall be selected at random from 
separate packages  as given in the Table 4 below;  
Table 4:  Sampling of retail units  
Total Number of Uni ts Number of units to be selected  
 
1 to 100  
 1 
101 to 1000  
 2 
1001 to 10000  
 4 
Over 10000  
 4 plus one for each  
 
6.2 Sampling containers  
Wide mouth jars of mouth about 4.5 cm and capacity 100 to 200 g shall be made of glass metal or other 
suitable  material which can be sterilized easily. The jars shall be closed by means of suitable closure.  
6.3 Storage and transport of samples  
The sample shall be stored at temperature not higher than -5 ºC.  
6.4 Sampling for microbiological analysis  
Containers for sampling microbiological analysis samples shall be sterile jars placed in a thermally 
insulated transport container not less than 30 minutes before use.  
7 Pack ing, marking and labelling  
7.1 Pack ing 
7.1.1  The product shall be packed in foo d grade materials  that will ensure the safety and integrity of the 
product throughout the shelf life  
7.1.2  The packs shall be frozen below  -18 °C. The product may be attached to plastic or wooden sticks as 
handle to hold the lollies . Frozen Ice lollies with no sticks shall be packed in suitable food grade materials . 
7.2 Marking and Labeling  
7. 2.1 Labelling of edible ices (lollies) shall be done in accordance with the requirements of the TZS 
538/EAS 38 and the following pa rticular shall be clearly and indelibly marked on each container; printing 
ink if any shall be non -toxic and non -transferable : 
a) The name of the product  
b) The name, postal and physical address of the manufacturer   
 c) Batch or code number  
d) Net mass in me tric units  
e) A list of ingredients  
f) Date of manufacture and Expiry date  
g) Country of origin  
h) The wording “store frozen below  -18 °C” 
i) Instructions of use  
j) Instruction for the disposal of packaging materials  
7.2.2 The containers may also be marked with the TBS Standards Mark of Quality.  
NOTE - The TBS Standards Mark of Quality may be used by the manufacturers only under licence from 
TBS. Particulars of conditions under which the licences are granted, may be obtained from TBS.