AFDC 23 (1520)  DTZS  
ICS 67.120.30  
0 
  
               DRAFT TANZANIA STANDARD  
 
 
 
Frozen cuttlefish  and squid  — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
TANZANIA BUREAU OF STANDARDS  
 AFDC 23 (1520)  DTZS  
ICS 67.120.30  
1 
  
 
0 Foreword  
 
Cuttlefish and squid  are marine molluscs of the class Cephalopoda with eight arms and two tentacl es.  
 
This Tanzania Standard was prepared in order to ensure safety and quality of frozen cuttlefish and squid 
produced and/ or traded in Tanzania.  
 
In the preparation of this Tanzania Standard, considerable assistance was derived from IS 8076 - Frozen 
cuttle fish and squid - Specification  and stakeholders producing the product.  
 
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.  
 
1 Scope  
This Tanzania  Standard specifies requirements, methods of samp ling and test for frozen cuttlefish and 
squid.  
 2 Normative references  
The following referenced documents are indispensable for the application of this document. For dated 
references, only the edition cited applies. For undated references, the latest edition of the referenced 
document (including any amendments) applies.  
TZS 4 , Rounding off numerical values  
TZS 109, Code of hygiene for food processing units – Genera l 
CODEX STAN 193 :2008 · General Standard for contaminants & toxins in food.  
TZS 118/ ISO 4833 -1, Microbiology of food chain — Horizontal method for the enumeration of 
microorganisms — Part 1: Colony -count at 30 degrees C by the pour plate technique  
TZS 122/ ISO 6579 , Microbiology of food and animal feeding stuffs — Horizontal method for the detection 
of Salmonella spp.  
TZS 125/ ISO 6888 (all parts) , Microbiology of food and animal feeding stuffs — Horizontal method for the 
enumeration of coagulase -positive sta phylococci (Staphylococcus aureus and other species)  
TZS 127 -1/ ISO 21872: 2017 - Microbiology of the food chain - Horizontal method for the determination of 
Vibrio spp. - Part 1: Detection of potentially enteropathogenic Vibrio parahaemolyticus, Vibrio chole rae 
and Vibrio vulnificus  
TZS 536 Quick frozen prawns or shrimps – Sampling and test methods  
TZS 538 – Packaging and labeling in food  AFDC 23 (1520)  DTZS  
ICS 67.120.30  
2 
  
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  
TZS 852 -1/ ISO 11290 -1: 2017 - Microbiology of the food chain - Horizontal method for the detection and 
enumeration of Listeria monocytogenes and of Listeria spp. - Part 1: Detection method . 
3 Terms and definitions  
For the purposes of this standard, the following terms and defi nitions shall apply: - 
3.1 
cuttlefish  
cephalopods having eight  circumoral arms  and two slender tenta cles  with large carcarius internal shell 
called cuttlebone  
 
3.2  
squid  
cephalopods having eight circumoral arms, and two slender tentacles  with flexible feather -shaped 
structure inside the body structure called pen   
 
3.3 
tenderized cuttlefish/squid  
 
cuttlefish/squid that has undergone tumbling process   
 
3.4  
non-tenderized cuttlefish/squid   
cuttlefish/squid that has not undergone tumbling process   
 
3.5  
tumbling process  
rolling cuttlefish/ squid  in an appropriate circular container at a controlled temperature of about 0 -40C to 
become firm for the purpose of individual quick freezing  
 
3.6 
food grade container  
container which will safeguard the hygienic, nutritional, technological and organoleptic qualities of the 
products  
 
4 Requirements  
4.1 General requirements  
4.1.1  Raw materials  
4.1.1.1  Cuttlefish /squid  shall be wholesome,  clean and fresh , 
4.1.1.2 Cuttlefish/squid shall not show any signs of spoilage such as pink colour or any breaking or 
abrasions of the skin.   
Ice 
 AFDC 23 (1520)  DTZS  
ICS 67.120.30  
3 
  
4.1.2  Finished product  
The frozen cuttlefish/squid  shall be:  
 
i. clean and have its own characteristic colou r and odour on thawing ; 
 
ii. be in a sound  and  intact  condition ; 
 
iii. free from dehydration ox idative rancidity and off odour;  
 
iv. free from an y signs of spoilage and defects;  
 
v. quick frozen  to attain core temperature of -18 ºC or lower  for not more than 8hrs; 
 
vi. stored and transported  at a temperature of -18 ºC or lower, and  
 
vii. presented as whole flowered or any other form.  
 
4.2 Specific requirement  
Frozen cuttlefish/squid gut, ink gland, shell,  eyes, beak and mucous like substance shall be removed . 
5 Hygiene  
Frozen cuttlefish/squid shall be produced and handled in a hygienic manner in accordance with TZS 109  
and CAC/RCP 52 and shall comply with the microbi ological limits given in Table 1 . 
Table 1— Microbiological limits for frozen cuttlefish/squid  
S/No.  Type of microo rganism  Maximum limit  Test method  
i) Salmonella  in 25 g  Absent  TZS 122  
ii) Escherichia coli ,  MPN/g  Absent  TZS 731  
iii) Staphylococcus aureus, CFU/g  2 × 103 TZS 125   
iv) Total viable count, CFU/g  105 TZS 118  
v) Vibrio spp. in 25g  Absent  TZS 127  
vi) Listeria mono….  Absent  TZS 852 -1 
6 Contaminants  
6.1 Heavy metals  
Frozen cuttlefish/squid shall comply with those maximum limits for heavy metals and other contaminants 
specified in Codex Stan 193.  
 
6.2 Pesticide and veterinary drugs residues  
Frozen cuttl efish/squid shall comply with those maximum pesticide and veterinary drug residue limits 
established by the Codex Alimentarius Commission for similar commodity.   
 
 AFDC 23 (1520)  DTZS  
ICS 67.120.30  
4 
 7. Sampling and Tests  
 
7.1 Sampling  
Sampling shall be done in accordance with TZS 536.  
 
 
7.2 Testing  
Tests shall be done in accordance with m ethods prescribed in Table  1. 
 
8. Packing , marking  and labelling  
8.1 Packing  
Frozen cuttlefish/squid shall be well packaged in a food grade materials .  
 
8.2 Marking or labelling  
8.2.1 In addition to the req uirements of TZS 538 the following specific labelling requirements shall apply 
and shall be legibly and indelibly marked . 
 
a) name of the product shall be “ frozen cuttlefish/squid ”; 
b) name and  physical address of processor ; 
c) net weight;  
d) production date ; 
e) batch n umber;  
f) expiry date;  
g) storage conditions;  
h) instruction for use; and  
i) country of origin.  
8.2.2 Certification mark  
Each container may also be marked with TBS certification mark.  
NOTE:  The use of TBS certification mark is governed by provisions of the standards  Act 2009.  Details of 
the conditions under which a license for the use of TBS certification mark may be granted to 
manufacturers or producers, may be obtained from TBS.  
 
 