,Tanzania Bureau of Standards has issued a draft standard AFDC 22 (4296) DTZS: 2026 establishing detailed specifications for raw and spiced chicken meat (Gallus domesticus) intended for human consumption in Tanzania. The proposed standard aims to strengthen food safety, ensure product quality, and support domestic and international trade of poultry products.
The standard applies to whole chicken carcasses and chicken parts, including breast, fillet, thigh, drumstick, wings, and other edible portions. Chicken meat must originate from healthy birds slaughtered and processed in approved facilities in compliance with national hygiene codes. The carcasses must be properly scalded, defeathered, eviscerated, cleaned, and chilled, and must be free from contamination, foreign matter, objectionable odors, or signs of disease.
The regulation introduces two main product types based on temperature handling. Chilled chicken meat must maintain a core temperature between 0°C and 4°C, while frozen chicken meat must be stored and transported at –18°C or below. Frozen carcasses must be individually packaged in food-grade materials, with giblets removed and packed separately.
The draft also establishes classification and quality grading criteria. Whole chicken products are categorized into Extra Class, Class I, and Class II, based on factors such as conformation, breast bone shape, flesh firmness, discoloration, feather remnants, and presence of broken or disjointed bones. Chicken parts are classified into Extra Class and Class I, depending on parameters such as flesh quality, skin condition, discoloration, and structural defects.
To ensure safety, the standard sets microbiological limits for chicken meat. Maximum allowable levels include a total plate count of 1 × 10? CFU/g, total coliforms up to 1 × 10³ MPN/g, and Enterobacteriaceae up to 10² CFU/g. Pathogenic microorganisms such as Salmonella spp., Listeria monocytogenes, Staphylococcus aureus, Campylobacter spp., Vibrio spp., Clostridium perfringens, and enteropathogenic Escherichia coli must be completely absent in specified sample sizes.
The regulation further requires that heavy metals, veterinary drug residues, and pesticide residues comply with limits established by the Codex Alimentarius Commission, including the General Standard for Contaminants and Toxins in Food and Feed (CXS 193) and maximum residue limits for veterinary drugs (CXM 2). Any food additives used must conform to the Codex General Standard for Food Additives (CXS 192).
Packaging must use food-grade materials that preserve product safety and quality. Labels must include key information such as the name and class of the chicken meat, manufacturer or packer details, batch code, net weight, ingredient list, manufacturing date, best-before date, storage conditions, and country of origin, in accordance with Tanzania’s pre-packaged food labeling requirements.
Additionally, the standard specifies storage and transport requirements, including refrigerated vehicles capable of maintaining temperatures below 4°C for chilled products and –18°C for frozen products, with maximum storage periods of 7 days for chilled chicken meat and 12 months for frozen products.
Overall, the proposed standard seeks to enhance consumer protection, hygienic handling, traceability, and quality assurance across the chicken meat supply chain in Tanzania.