TBS/AFDC  22 (5272) P 1                                                                                     
                                                                                                  
 
                                                                                                         
 
DRAFT  TANZANIA STANDARD  
 
Table egg s  – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
TANZANIA BUREAU OF STANDARDS  
                                                                                                                                                                                             
1 
  
Table egg s  – Specification  
                        
0   FOREWORD  (A brief on table eggs)  
 
This Tanzania standard was developed due to rapid increase in demand of table eggs  in the 
Tanzania market. This standard aimed to con trol the safety and quality of table  eggs produced 
and traded  in the country for human consumption .  
 
In the preparation of this  Tanzania  standard considerable assistance was drawn from 
PNS/BAFPS 35:2005  Table egg – Specification  published by  the Philippin es National Standard  
Body .  
 
In reporting, the results 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 clause 2).  
 
1.0 SCOPE  
 
This Tan zania  standard specifies requirements, methods of sampling and test for  
chicken table eggs .   
2.0 REFERENCES  
 
For the purpose of this draft Tanzania  standard, the following references shall apply. 
For dated references, only the edition cited applies. For u ndated references, the latest 
edition of the referenced document (including any amendments) applies:  
 
TZS 4 – Rounding off numerical values .TZS 34 -1 – Animal feeds and feeding stuffs – Sampling 
and test methods – Part 1: General  
TZS 122 – Microbiology of f ood and animal feeding stuffs – Horizontal method for the detection 
of Salmonella spp.  
TZS 538 – Packaging and labelling of foods.  
CAC/RCP 15 – Code of hygienic practice for eggs and egg products  
CAC/RCP 1 – General Principles of Food Hygiene  
Codex Stan 193 – Codex General Standard for C ontamina nts and Toxins in Food and F eed. 
 
3.0 TERMS AND DEFINITIONS  
For the purpose of this  standard, the following terms and definitions shall apply:  
 
3.1 clean  egg 
an egg that is free from foreign material and stains or  discolorations that are readily visible  with 
only very small specks, cage marks or stains may be considered clean if such specks, cage 
marks, or stains are not of sufficient number or intensity or cover less than 10% of the shell 
surface.  
 
3.2 tray 
a container that can carry up to 30 pieces of  eggs.                                                                                                                                        
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3.3 crates/case or box  
a quantity of 12 trays.  
3.4 egg 
the oval or spherical body made of thin but rigid calcareous shell laid by birds, which contains  
yellowish food material, the yolk and the white.  
3.5 table egg  
an egg destined to be sold to the end consumer in its shell and without having received any 
treatment significantly modifying its properties.  
 
3.6 egg grading  
the grouping of egg into lots having similar characteristics as to colour, weight and quality.  
3.7 egg white or albumen  
the jelly -like substance surrounding the yolk in the egg of a bird.  
3.8 fresh  egg 
an egg is considered fresh when the egg yolk is still intact and the white is still firm.  
3.9 good egg  
an egg whose shell is unbroken.  
3.10 egg yolk  
the yellowish spheroidal mass of food material surrounded by the white in the egg of a bird.  
 
3.11 tolerances  
acceptable proportion of defective eggs in a particular grade.  
 
4.0 REQUIREMENTS   
 
4.1 General requirements  
Table egg s shall be:  
a) Fresh;  
b) Clean and free from visible cracks;  
c) Practically normal in shape ( large end and a taper end ); and 
d) Free from foreign odours.  
 
4.2 Specific requirements  
 
4.2.1  Classification   
Chicken eggs shall be grouped into two (2) based on the colour of the shell. Each group  shall be 
described as follows:  
 
a) Whites: a ll eggs must be of the standard chalky white tolerating the very light cream 
tints.  
b) Browns: a ll eggs must be apparently brown including the dark cream tints and any 
variation in the shade of brown eggshell.  
                                                                                                                                      
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 Each g roup shall be divided into seven (7) classes based on the weight of each egg in the group  
(see table 1) . 
 
Table 1: Weight classes of table eggs 
S/N Weight class  Weight range  (grams/egg)  
1.  Jumbo  70 and above  
 
2.  Extra Large  65 – 70 
 
3.  Large  60 – 65 
 
4.  Mediu m 55 – 60 
 
5.  Small  50 – 55 
 
6.  Pullets  45 – 50 
 
7.  Pewee  40 – 45 
 
8.  Unclassified  < 40 
 
 
4.2.2  Grading  
Table e ggs shall be graded as  Grade AA , A and B (see Table 2).  
Table 2: Grading of the table eggs   
Items  Requirements  
Grade AA  Grade A  Grade B  
1.Shell  
-Oute r shell  -Free from 
check  
- Clean, without 
stain  
- Smooth 
surface, free 
from ridges or 
rough areas  The same as grade AA.  - Free from check  
-Clean or may have slightly 
stained area.  
-Total scattered stains shall 
not be more than 1/16 of the 
shell surface. Localized stain 
shall be found less than 1/32 
of the shell surface and it 
shall be loosely attached.  
-The shell surface may have 
ridges or rough areas.  
2. Candling  
2.1 Shell   
-Clean and free 
from inner 
cracks   
The same as grade AA.   
Free from inner cracks   
2.2 Air cell  It shall be in the 
large end of 
egg, the height 
not more than 
0.3 cm and it 
does not move 
following the 
twirl. It shall be in the large end of 
egg, the height not more 
than 0.5 cm and it does not 
move following the twirl.  It shall be in the  large end of 
egg, the height not more 
than 0.8 cm and it does not 
move following the twirl.  Commented [l1]: Cross check the referenced standard 
used to develop this TZS if the weight range is the same.  
Size or weight class??                                                                                                                                       
4 
 2.3 Egg white  Blood spots or 
meat spots are 
not present  Blood spots or meat spots 
are not present  Blood spots or meat spots 
may be present. *  
2.4 Egg Yolk  The yo lk outline 
is slightly 
defined and 
floats in the 
middle of the 
egg. Blood 
spots or meat 
spots are not 
present.  The yolk outline is fairly well 
defined and approaches the 
shell more closely. Blood 
spots or meat spots are not 
present  The yolk outline is plai nly 
visible and approaches the 
shell closely. Blood spots or 
meat spots may be present. *  
3. Broken -out 
egg 
 
3.1 Egg yolk  It is round and  
of bulging 
shape located 
in the middle of 
the thick egg 
white. Blood 
spots or meat 
spots are not 
present.  It is round  and of bulging 
shape. Blood spots or meat 
spots are not present.  The yolk is flattened. Blood 
spots and meat spots may 
be present. *  
3.2 Egg white  The thick white 
liquid is firm 
and round. The 
thin white is not 
enlarged. Blood 
spots or meat 
spots are not  
present  The same as grade AA. The 
thick white is reasonably 
firm. The thick egg white and the 
thin egg white are not firm, 
being weak and watery, 
enlarged and watery, 
enlarged and flattened. 
Blood spots and meat spots 
may be present. *  
 
Note:  * The aggre gating blood spots and meat spots that  may be present and shall not be more 
than 0.3 cm in diameter.  
 
4.2.3  Tolerances  
Tolerances for each package shall be as follows:  
 
a) Quality tolerances  
- For grade AA, the minimum number of grade AA shall be 85%. Grade A can be included 
but not more than 15% of the total number of eggs.  
- For grade A, the minimum number of grade A shall be 85%. Grade B can be included 
but not more than 15% of the total number of eggs.  
- For grade B, only the eggs conforming to the requirement for egg s of grade B are 
allowed.  
 
b) Size tolerances  
Eggs of all sizes may include the immediate smaller size not more than 3.4% of the total 
number of eggs.  
 
c) Eggs of all grades and sizes shall be free from check except for the one caused by 
transportation but shall  not be more than 5% of the total number of eggs.  
                                                                                                                                      
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 5.0 CONTAMINANTS  
Table eggs shall comply with the requirements on maximum limits as prescribed in the 
Contamina nts and Toxins in Food and Feed as established in Codex Stan 193 and the 
requirements for maximum residue limits for pesticides and veterinary drugs established by the 
Codex  stan……??  Alimentarius C ommission .  
 
6.0  HYGIENE  
6.1 Table eggs shall be prepared under strict hygienic conditions according to 
CAC/RCP 15 – 1976  and CAC/RCP 1 (see clause 2).  
6.2 When  tested, t able eggs   shall not contain  Salmonella  in 25 g of sample  according 
to TZS 122. 
 
7.0 SAMPLING AND TESTS  
 
7.1 Sampling  
Sampling of table eggs for testing shall be done according to TZS 34 -1 (see clause 2).  
 
7.2 Tests  
Testing of this product shall be done according to test methods prescribed in Table s 1 
and 2. 
 
8.0 PACKAGING , MARKING  AND LABELLING  
 
8.1 Packaging  
8.1.1  In addition to the packaging  requirements prescribed in TZS 538 (see clause 2), table 
eggs  shall be packed in cartons or suitable containe rs that will avoid causing any external or 
internal damage and contamination of the table eggs.  
 
8.1.2  Table eggs  shall be packed either in cartons or in cases  with their tapered ends  facing 
down.  
 
8.1.3 Carton  – packaging material shall be new, standard plastic tray or paper cartons 
molded to suit the size of grade, each holding 6, 12 or 30 eggs.  
 
8.1.4 Cases  – packaging containing   thirty dozens or  more table eggs packed in wooden or 
fiberboard boxes.  
 
8.2 Marking and l abelling  
8.2.1  The container shall be marked and labeled in accordance with TZS 538 (see clause 
2). In addition, each container of chicken eggs shall be legibly and indelibly marked with the 
following information:  
a) Name and grade of the product  ;  
b) Date of production;  
c) Expiry date;  
d) Number of egg s in a package or its net weight in g or kg  
e) Name and address of producer, importer and distributor;                                                                                                                                       
6 
 f) Instruction for storage and transportation. The packages shall be labeled as 
“fragile”.  
 
8.2.2  The language on the label shall be “Kiswahili” or Kiswahili a nd English. Additional 
language  may be used depending on the designated market.  
 
8.3 The container may also be marked with TBS Certification Mark.  
NOTE  – The TBS Standards Mark of Quality may be used by the manufacturers only 
under license  from TBS. Partic ulars of conditions under which the licenses  are 
granted may be obtained from TBS.