1.

Notifying Member: TANZANIA

If applicable, name of local government involved (Article 3.2 and 7.2):

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 [ ], 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): Chocolate and other food preparations containing cocoa, in blocks, slabs or bars weighing > 2 kg or in liquid, paste, powder, granular or other bulk form, in containers or immediate packings of a content > 2 kg (excl. cocoa powder) (HS code(s): 180620); Chocolate (ICS code(s): 67.190)

5.

Title, number of pages and language(s) of the notified document: CD-ARS 1816:2025,Chocolate & chocolate products — specification, First edition.

Note: This Draft East African Standard was also notified under SPS committee; (20 page(s), in English)

6.

Description of content: This African Standard specifies the requirements, sampling and test methods for chocolate and chocolate products intended for human consumption.

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._    AOAC Official Method 931.04, Moisture in Cacao Products

2._    AOAC Official Method 963.15, Fat in Cacao Products Soxhlet Extraction

3._    CAC/RCP 1-1969, Rev 3-1997 International Code of Practice – General Principles of Food Hygiene

4._    CAC/GL 21 – 1997, Principles for the Establishment and Application of Microbiology in Foods

5._    CAC/GL 66 Guidelines for The Use of Flavourings

6._    CAC/GL 75 Guidelines on Substances Used As Processing Aids

7._    CODEX STAN 87-1981, Rev. 1 - 2016), Standard for Chocolate and Chocolate Products

8._    CODEX STAN 1-1985, Rev 1-1991- Food Labelling of Packaged Foods

9._    Codex Stan 192 - 1995, Codex Alimentarius Commission General Standard for Food Additive Addendum (Revised 19 - 2019)

10._  ISO 4833-1, Microbiology of the food chain - Horizontal method for the enumeration of microorganisms — Part 1: Colony count at 30 °C by the pour plate technique

11._  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

12._  ISO 21528-1 Microbiology of the food chain — Horizontal method for the detection and enumeration of Enterobacteriaceae — Part 1: Detection of Enterobacteriaceae

13._  ISO 6579:2002, Microbiology of food and animal feeding stuffs - Horizontal method for the detection of Salmonella spp.

14._  ISO 16649-1 Microbiology of the food chain — Horizontal method for the enumeration of betaglucuronidase-positive Escherichia coli — Part 1: Colony-count technique at 44 degrees C using membranes and 5-bromo-4-chloro-3-indolyl beta-D-glucuronide

15._  ISO 16649-2, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli — Part 2: Colony- count technique at 44oC using 5-bromo-4-chloro-3-indolyl beta-D- glucuronide.

16._  CXS 193 General Standard for contaminants and toxins in food and feed Codex Pesticide Residue in food online database

17._  ISO 4833-1 Microbiology of the food chain — Horizontal method for the enumeration of microorganisms — Part 1: Colony count at 30 °C by the pour plate technique

18._  ISO 21528-1 Microbiology of the food chain — Horizontal method for the detection and enumeration of Enterobacteriaceae — Part 1: Detection of Enterobacteriaceae

19._  ISO 21527-2 Microbiology of the food chain — Horizontal method for the detection and enumeration of Enterobacteriaceae – Part 2: Colony-count technique

20._  ISO 6579 Microbiology of the food chain — Horizontal method for the detection, enumeration and serotyping of Salmonella – Part 4: Identification of monophasic Salmonella Typhimurium by polymerase chain reaction (PCR)

21._  ISO 16649-1 Microbiology of the food chain — Horizontal method for the enumeration of betaglucuronidase-positive Escherichia coli — Part 1: Colony-count technique at 44 degrees C using membranes and 5-bromo-4-chloro-3-indolyl beta-D-glucuronide

22._  ISO 16649-2 Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli — Part 2: Colony-count technique at 44 degrees C using 5-bromo-4-chloro-3-indolyl beta-D-glucuronide

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) and Mr. Clavery Chausi

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

Website: http://www.tbs.go.tz