G/TBT/N/TZA/363  
18 December 2019  
(19-8809) Page: 1/2 
Committee on Technical Barriers to Trade  Original:  English  
 
  
NOTIFICATION  
The following notification is being circulated in accordance with Article 10.6  
 
1. Notifying Member:  TANZANIA   
If applicable, name of local government involved (Article 3.2 and 7.2):   
2. Agency responsible:   
Tanzania Bureau of Standards  
MOROGORO/Sam Nujoma Road, Ubungo  
 P O BOX 9524  
Tel: +255 222450206  
Email: nep@tbs.go.tz  
Website: www.tbs.go.tz  
Name and address (including telephone and fax numbers , email and website 
addresses, if available) of agency or authority designated to handle comments 
regarding the notification shall be indicated if different from above:   
3. Notified under Article 2.9.2 [X], 2.10.1 [   ], 5.6.2 [   ], 5.7.1 [   ], other :  
4. Products covered (HS or CCCN where applicable, otherwise national tariff 
heading. ICS numbers may be provided in addition, where applicable):  Spices and 
condiments. Food additives (ICS 67.220)  
5. Title, number of pages and language(s) of the notified document:  AFDC 07(6574) 
P3 Cinnamon — Specification (5 page(s), in English)  
6. Description of content:  This Tanzania Standard specifies the requirements, sampling 
and test methodsfor whole or ground (powdered) cinnamon which is the bark of the tr ee 
or shrub Cinnamomum zeylanicum blume intended for human consumption  
7. Objective and rationale, including the nature of urgent problems where 
applicable:  Consumer information, labelling; Protection of human health or safety; 
Quality requirements  
8. Relevant documents:   
TZS 4, Rounding off numerical values  
TZS 29, Spices and condiments — Nomenclature  
TZS 33, Spices and condiments — Sampling  
TZS 109, Code of hygiene for food processing units — General  
TZS 118, Microbiology of food and animal feeding stuffs — Horizontal method for 
enumeration of micro -organisms - Colony count technique at 30 0C  
TZS 119, Microbiology — General guidance for the enumeration of coliforms — Most 
probable number technique  
TZS 131: 2006, Microbiology — General guidanc e for the enumeration of yeast and 
mould - Colony count technique at 25 0C  
TZS 268: General atomic absorption — Spectrophotometric method for the 
determination of lead in food stuffs  G/TBT/N/TZA/363  
 
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  TZS 457, Code of hygienic practices for spices and dried aromatic plants  
TZS 730 (Part 2): 2007, Microbiology — General guidance for the enumeration of E.coli 
— Most probable number technique  
TZS 1315, Spices and condiments — Determination of extraneous matter and foreign 
matter content  
TZS 1316, Spices and condiments — Determi nation of total ash  
TZS 1317, Spices and condiments — Determination of acid insoluble ash  
TZS 1318, Spices and condiments — Determination of moisture content Entrainment 
method  
TZS 1319, Spices and condiments — Determination of non volatile ether extract  
TZS 1492, Fruits and vegetables — Determination of tin content  
TZS 1502, Fruits and vegetables — Determination of arsenic content  
TZS 1581 -Part 1, Determination of cadmium content – Method graphite furnace atomic 
absorption spectrometry  
TZS 1501:2016/ ISO 6 637-1984Fruits, vegetables and derived products – Sampling and 
methods of test – Part 16: Determination of mercury content – Flameless atomic 
absorption method  
9. Proposed date of adoption:  April 2020  
Proposed date of entry into force:  Upon declaration as  a mandatory by the Minister 
for Industry, Trade and Investment  
10. Final date for comments:  60 days from notification  
11. Texts available from:  National enquiry point [X] or address, telephone and fax 
numbers and email and website addresses, if available , of other body:   
Tanzania Bureau of Standards  
MOROGORO/Sam Nujoma Road, Ubungo  
 P O BOX 9524  
Tel: +255 222450206  
Email: nep@tbs.go.tz  
Website: www.tbs.go.tz  
https://members.wto.org/crnattachments/2019/TBT/TZA/19_7300_00_e.pdf