TBS/ AFDC 22 (5268) P 3                         
                                                                                                 ICS 67.120. 10                                          
 
 
DRAFT TANZANIA STANDARD  
 
Dressed poultry  – Specification   
 
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
TANZANIA BUREAU OF STANDARDS   
 
2 Dressed poultry – Specification  
  
0 FOREWORD  
Dressed poultry are locally produced and some are imported in Tanzania. The demand 
for these products is increasing  hence the necessity  to develop  the standard  that will  assist 
in ensuring safety of consumers, export promotion  and safety and quality  of dressed 
poultry  traded in  the country .  
 
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 clause 2).  
 
1.0 SCOPE  
This Tanzania  standard prescribes requirements, methods of sampling and test for 
dressed poultry. It covers poultry such as chickens, ducks, geese, turkeys, pigeons, 
guinea fowl or any other domesticated bird.  
 
2.0 REFERENCES  
The following referenced standards 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 standard  (including any amendments) applies.  
 
TZS 4, Rounding off numerical values . 
TZS 109 , Food processing units  - Code of hygiene . 
TZS 131 / ISO 7954, Microbiology of food and animal feeding stuff – General guidance for 
enumeration of yeasts and moulds – Colony count technique at 25  oC. 
TZS 118 / ISO 4833, Microbiology of food and animal feeding stuffs – Horizontal method 
for the enumeration of microorganisms – Colony -count technique at 30  oC. 
TZS 119 / ISO 4831, Microbiology of food and animal feeding stuffs – Horizontal method 
for detection and enume ration of coliforms – Most probable number technique  
TZS 122 , Microbiology of food and feeding staffs  – Horizontal method for detection of 
Salmonella spp . 
TZS 123  /ISO 7937 , Microbiology of food and animal feeding stuffs – Horizontal method 
for the enumeration of Clostridium perfringens  – Colony -count technique . 
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 – Amendment 1: 
Inclusion of precision data   
TZS 125 – 2 / ISO 6888 -2, Microbiology of food and animal feeding stuffs – Horizont al 
method for the enumeration of coagulase -positive staphylococci ( Staphylococcus aureus  
and other species) – Part 2: Technique using rabbit plasma fibrinogen agar medium  
TZS 127  /ISO/TS 21872 -1, Microbiology of food and animal feeding stuffs – Horizontal  
method for detection of potentially enteropathogenic Vibrio spp . – Part 1: Detection of 
Vibrio parahaemolyticus  and Vibrio cholera . 
TZS 459, Code of  hygiene for poultry processing.  
TZS 538 , Labelling of pre -packaged foods — General requirements  
TZS 731 / ISO 7251, Microbiology of food and feeding -stuffs – Horizontal method for the 
detection and enumeration of presumptive Escherichia  Coli – Most Probable Number 
Technique  
TZS 852 -1 / ISO 11290 -1, Microbiology of food and animal feeding stuffs – Horizontal 
method for the detection and enumeration of Listeria monocytogenes – Part 1 – Detection 
method   
 
3 TZS 852 -2 / ISO 11290 -2, Microbiology of food and animal feeding stuffs – Horizontal 
method for the detection and enumeration of Listeria monocytogenes  – Part 2 – 
Enumeration method  
TZS 949 -1 / ISO 21528 -1, Microbiology of food and animal feeding stuffs – Horizontal 
methods for th e detection and enumeration of Enterobacteriaceae – Part 1 – Detection 
and enumeration by MPN technique with pre -enrichment  
TZS 949 -2 / ISO 21528 -2, Microbiology of food and animal feeding stuffs -- Horizontal 
methods for the detection and enumeration of Enterobacteriaceae – Part 2 – Colony count 
method  
ISO 17604 Microbiology of the food chain  – Carcass sampling for microbiology analysis  
ISO 10272 -1:2006 Microbiology of food and animal feeding stuffs – Horizontal method for 
detection and enumeration of Campylobacter spp . – Part 1: Detection method  
ISO 10 272-2:2006 Microbiology of food and animal feeding stuffs – Horizontal method for 
detection and enumeration of Campylobacter spp . – Part 2: Colony -count technique  
Codex Stan 193 – Codex general standard for contaminants and toxins in food 
and feed.  
 
3.0 TERMS AND DEFINITIONS  
For the purpose of this draft Tanzania standard, the following terms and definitions shall 
apply:  
 
3.1 poultry  
all domesticated birds used for the production of meat or eggs.  
3.2 broiler   
young meat -type chicken (usually 7 weeks to 10 weeks old) of either sex; with a 
minimum dressed weight of 900 g . 
3.3 capon   
castrated mature male chicken (usually over 10 months of age) with coarse skin  and 
tough  meat , usually weighing 1 kg and above .  
3.4 culls  
mature female birds usually having completed one laying season, that is 18 months.  
3.5 spring  
young chicken (usually 4 weeks to 6 weeks of age) of either sex, with tender  meat,  
pliable, smooth -textured skin and breastbone cartilage ; dressed weight is between 750 g 
to 850 g .  
3.6 cock  
mature male chicken (usually over 10 months of age) with coarse skin, tough  meat   and 
hardened breastbone tip .  
3.7 cockerel  
male chicken (usually under 10 months of age) with coarse skin, somewhat tough meat 
and considerable  hardening of the breastbone cartilage .  
3.8 rooster  
young chicken (usually 3 months to 5 months of age) of either sex, with tender meat  soft, 
pliable, smooth -textured skin and breastbone cartilage that may be somewhat less 
flexible than that of a broiler or fryer.  
  
 
4 3.9 duck  
any of various swimming birds which have the neck and short depressed legs, the bill 
often broad and flat . 
3.10 geese  
birds, having a high compressed bill, legs of moderate length, usually with a longer -neck 
than ducks . 
3.11 guinea fowl  
typically,  with a bare neck and head, the latter surmounted by a bony casque, and slaty 
plumage speckled with white, though pale and pure white varieties occur . 
3.12 pigeon  
a stout seed or fruit eating bird with a small head, short leg and a cooing voice of either 
sex with course skin and tough meat.   
3.13 turkey  
bird having typically a bronzy lustrous plumage, a naked carcunculate head, and a tail .  
3.14 carcass  
whole of a bird after stunning, slaughtering, bleeding, plucking and eviscerating .  
3.15 dressing  
progressive separation of a slaughter bird into a carcass (or sides of a carcass) , edible  
and inedible offals.   
3.16 food grade material  
materials that are free from substances that are hazardous to human health and 
therefore, may come in contact with food .  
4.0 REQUIREMENTS  
4.1 General requirements  
4.1.1  Live poultry ;  
a) should be of good health and well -nourished.  
b) should have bright  eyes , nostrils free from discharge, combs and wattles firm 
and bright in colour, feathers glossy, the movements active, and showing no 
evidence of diarrhoea or any other diseases.  
c) shall be subjected to ante -mortem and post -mortem inspection.  
 
4.1.2  Dressed  poultry  shall:  
a) be properly bled , suitably scalded and all pin -feathers and body hairs 
removed;  
b) eviscerated, head, feet and oil glands removed.  
c) be suitably chilled and/or frozen as required in Sub clause  4.1.3 .  
d) have wings folded back and  legs introduced into  the abdominal opening.   
e) be inspected and passed as fit for human consumption bear ing the approval 
stamp at the central part of the back.   
f) not show any evidence of deterioration, discoloration or any slimy 
appearance on storage.  
 
 
  
 
5 4.1.3 Types  
Dressed poultry shall be of the following two types:  
a) Type A : chilled dressed poultry, in which the carcass shall be chilled so that the 
temperature of the deepest portion of the flesh near the bone shall be 1 – 4 °C; 
and  
b) Type B : frozen dressed poultry, in which t he chilled carcass shall be individually 
packed in polythene bags and shall be frozen solid at –18 °C. The giblets shall 
be removed and frozen separately, if necessary.  
4.1.4 Grades  
Based on the characteristics given in Table 1, dressed poultry shall be of two grades, 
namely Grade 1 and Grade 2.  
 
Table 1 : Grading characteristics for dressed poultry  
No.  Characteristics  Grade 1  Grade 2  
1  Conformation  Free of deformities that 
detract from its appearance 
or that affect the normal 
distribution of flesh. Slight 
deformities, such as slightly 
curved or dented 
breastbones and slightly 
curved backs may be 
present.  Slight abnormalities, such as 
curved or crook ed, 
breastbone, crooked back or 
misshaped legs or wings, 
which do not materially affect 
the distribution of flesh or the 
appearance of the carcass or 
part.  
2  Fleshing  The breast is moderately 
long and deep and has 
sufficient flesh to give it a 
rounded appearance with the 
flesh carrying well up to the 
crest of the breastbone along 
its entire length.  The breast has a substantial 
covering of flesh carrying up 
to the crest of the breastbone 
sufficiently to prevent a thin 
appearance.  
3  Fat cover  The fat is well distributed so 
that there is a noticeable 
amount of fat in the skin in 
the areas between the heavy 
feather tracts.  The fat under the skin is 
sufficient to prevent a distinct 
appearance of the flesh 
through the skin especially on 
the breast  and legs.  
4  Defeathering  Free of pin feathers, 
diminutive feathers, and hair 
which are visible to the 
inspector or grader.  Not more than an occasional, 
protruding pin feather or 
diminutive feather shall be 
evident under a careful 
examination.  
5  Cuts and tears  Free of cuts and tears on the 
breast and legs.  The carcass may have very 
few minor cuts and tears.  
6  Discolouration  Discolouration due to 
bruising shall be free of clots. Discolouration due to bruising 
shall be free of clots.  
 
6 Flesh bruises and 
discolourations of the skin, 
such as, „blue back‟ are not 
permitted.  Moderate areas of 
discolouration due to bruises 
in the skin or flesh such as 
„blue back‟ are permitted.  
7  Freezer burn  Many have an occasional 
pock -mark due to drying of 
the inner layer of skin 
(derma), provided that none 
exceeds the area of a circle 
3 mm in diameter.  May have a few pock -marks 
due to drying of the inner 
layer of skin (derma), 
provided that no single area 
exceeds that of a circle 10 
mm in diameter.  
Note:  Ungraded dressed poultry shall be that which does not fall within the requirements 
of Grades 1 and 2 of this standard but is not rejected.  
 
4.2 Food additives  
Additives when used in dressed poultry shall comply with the  respective levels  specified 
in Codex Stan 19 2. 
 
5.0 CONTAMINANTS  
5.1 Heavy metal contaminants    
Dressed poultry  shall comply with the requirements  for contaminants and Toxins in Foods 
and Feeds as established in Codex Stan 193 .  
 
5.2 Pesticides and veterinary drug residues  
5.2.1  The maximum residual limits (MRLs) for pesticides and veterinary drug residues in 
dressed poultry  shall be as prescribed in the respective CAC/MRLs . 
 
5.2.2  The following veterinary drug residues shall also be included  for testing ; 
quinolones, tetracycline, OTC, gentamycin, pen -strep, penicil lin, Sulphur containing drugs 
e.g. Sulphadimidine.  
 
6.0  HYGIENE  
6.1 Dressed poultry shall be prepared under strict hygienic conditions according to TZS 
459 and TZS 109 (See clause 2).  
 
6.2 Sample of dressed poultry tested shall not contain microbiological count more than the 
requirements prescribed in Table 2. 
Table 2: Microbiological requirements  for dressed poultry  
S/N Characteristic   Requirement  Method of test  
(see clause 2)  
1.  Total plate count, cfu/g , max.  1 x 104  TZS 118  
2.  Total Coliforms count , max.  1 x 103 TZS 119  
3.  Enterobacteriaceae , max.  1 x 102 TZS 949 (Part 1 or 2)  
4.  Escherichia  coli, cfu/g 
(enteropathogenic type)  Absent  TZS 731  
5.  Staphylococcus aureus  Absent  TZS 125 (Part 1 or 2)  
6.  Salmonella  spp. Absent  TZS 122  
7.  Clostridium perfringens  Absent  TZS 123  
8.  Campylobacter spp. Absent  ISO 10272 (Part or 2)  
9.  Vibrio cholera (Vibrio spp.)  Absent  TZS 127  
10. 1
0 Listeria monocytogenes , cfu/g  Absent  TZS 852 (Part 1 & 2)   
 
7  
 
7.0 SAMPLING AND TEST   
7.1 Sampling  
Sampling of dressed poultry shall be done accord ing to  ISO 17604  (see clause 2) .  
 
7.2 Test  
Testing of dressed poultry shall be done according to the grade in Table 1 and test 
methods prescribed in Table 2 . 
 
8.0 PACKAGING, MARKING AND LABELING  
8.1 Packaging   
In addition to the packaging requirements  prescribed in TZS 538  (see clause 2), dressed  
poultry shall also be packed in food grade containers which will safeguard the hygienic, 
nutritional, technological, and organoleptic qualities of the product.  
 
The containers  shall be made of substances that  are safe and suitable for their intended 
use. They shall not impart any toxic substance or undesirable odour or flavor to the 
product.  
 
8.2 Marking  and labeling  
The container  shall be marked and labeled in accordance with TZS 538 (see clause 2). In 
addition,  each container of Dressed poultry shall be legibly and indelibly marked with the 
following information:  
 
a) Name  of the product to be shown on the label for example, “dressed chicken”, 
“dressed turkey”, “dressed geese” etc ; 
b) Name and physical address of the processor /packer ; 
c) Name and trade name of the processor;  
d) Type and grade of the product;  
e) Batch or code number;  
f) Net weight  in metric units ; 
g) Date of p ackaging ; 
h) Storage and cooking instructions ; 
i) Expiry  date;  
j) Country of origin ; 
k) Approval Stamp shall appear on the  carcass before packaging.  
l) The language on the label shall be “Kiswahili” or Kiswahili and English. A nother  
language may be used depending on the designated market.  
 
8.3 The container may also be marked with TBS Certification Quality Mark.  
NOTE  – The TBS Standards Mark of Quality may be used by the manufacturers 
only under license  from TBS. Particulars of conditions under which the 
licenses  are granted may be obtained from TBS.