2.

Agency responsible:

Tanzania Bureau of Standards

Ubungo, Morogoro Road/Sam Nujoma Road

P. O. Box 9524

DAR ES SALAAM, TANZANIA

Tel. No: +255 22 245 0298/+255 22 245 0206

Email: nep@tbs.go.tz

Website: www.tbs.go.tz

Telefax: +255 22 2450959

E-mail: info@tbs.go.tz

Website: http://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 [X], 5.7.1 [ ], 3.2 [ ], 7.2 [ ], other:

4.

Products covered (HS or CCCN where applicable, otherwise national tariff heading. ICS numbers may be provided in addition, where applicable): Bread, pastry, cakes, biscuits and other bakers' wares, whether or not containing cocoa; communion wafers, empty cachets of a kind suitable for pharmaceutical use, sealing wafers, rice paper and similar products (excl. crispbread, gingerbread and the like, sweet biscuits, waffles, wafers not mentioned, rusks, toasted bread and similar toasted products) (HS code(s): 190590); Sugar and sugar products (ICS code(s): 67.180.10), Pizza bread.

5.

Title, number of pages and language(s) of the notified document: AFDC 15 (769) DTZS:2024, Pizza bread – Specification, First Edition.

Note: This Tanzania Standard was also notified under SPS committee; (5 page(s), in English)

6.

Description of content: This Tanzania Standard specifies requirements, methods of sampling and test of pizza bread intended for making pizza.

7.

Objective and rationale, including the nature of urgent problems where applicable: Consumer information, labelling; Prevention of deceptive practices and consumer protection; Protection of human health or safety; Protection of animal or plant life or health; Protection of the environment; Quality requirements; Harmonization; Reducing trade barriers and facilitating trade; Cost saving and productivity enhancement

8.

Relevant documents:

1.    CODEX STAN 192, Codex General Standard for foods additives.

2.    CODEX STAN 193, Codex General Standard for Contaminants and Toxins in foods

3.    TZS 4, Rounding off numerical values

4.    TZS 109, Food processing units - Code of hygiene - General

5.    TZS 111, Bakery units – Code of hygiene

6.    TZS 118-1/ISO 4833-1, Microbiology of the food chain – Horizontal method for the enumeration of microorganisms – Part 1: Colony count at 300C by the pour plate technique

7.    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.

8.    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

9.    TZS 731/ISO 7251, Microbiology of food and animal feeding stuffs – Horizontal method for the detection and enumeration of presumptive Escherichia coli – Most probable number technique

10.  TZS 2426-2/ISO 21527-2, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of yeasts and moulds — Part 2: Colony count technique in products with water activity less than or equal to 0.95

11.  TZS 2752: Bakery products - methods of analysis

12.  TZS 2753: Bakery products - methods of sampling

9.

Proposed date of adoption: To be determined and notified

Proposed date of entry into force: To be determined

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:

Contact person(s):

Ms. Bahati Samillani (NEP officer)

Tanzania Bureau of Standards (TBS)

Morogoro/Sam Nujoma Road, Ubungo

P O Box 9524

Dar Es Salaam

Tel: +(255) 22 2450206

Email: nep@tbs.go.tz; bahati.samillani@tbs.go.tz

https://members.wto.org/crnattachments/2025/TBT/TZA/25_00280_00_e.pdf