  AFDC 07(6578 ) P3/TZS 457: 2016  
                                                                                             ICS: 67.220. 10 
 
© TBS 20 20                                                                                             First Edition 20 20  
DRAFT TANZANIA STANDARD  
 
 
 
Code of hygienic practices for spices and dried aromatic plants  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
                     TANZANIA BUREAU OF STANDARDS 
ii  ©TBS 20 20– All rights reserved   
 
Tanzania Bureau of Standards (TBS) is the statutory national standards body for Tanzania established 
under the Standards Act No. 3 of 1975, repealed and replaced by the Standards Act No. 2 of 2009 . 
 
The Agriculture and Food  Divisional Standards Committee, under whose supervision this Tanzania 
Standard was prepared, consists o f representatives from the following organizations:   
 
*Sokoine University Agriculture, Faculty of Agriculture, Department of Food Science and 
Technology (SUA)  
Ministry of Agriculture and Food Security (MAFSC)  
*Tanzania Food and Drugs Authority (TFDA)  
Tanza nia Food and Nutrition Centre (TFNC)  
United Nations Industrial Development Organization (UNIDO) / Small Industries Development 
Organization (SIDO)  
Tanzania Revenue Authority – Customs Department (TRA)  
Tanzania Consumers Protection Association (TCPA)  
Biash ara Consumers Services Limited  
Government Chemist Laboratory Agency (GCLA)  
 
The organizations marked with an asterisk ( *) in the above list, together with the following were directly 
represented on the Technical Committee entrusted with the preparation of this Tanzania Standard:  
 
University of Dar es Salaam, Botany Department (UD)  
Promasidor Tanzania Limited  
Tanzania Organic Products (TAZOP)  
 
 
 
 
 
 
 
 
Tanzania Bureau of Standards  
P O Box 9524  
Dar es Salaam  
Tel: +255 (22) 2450206/2450949/2450298  
Fax: +255 22 2450298  
E-mail: info@tbs.go.tz  
 
 
 
 
 
 
 
ISBN: 978-9976 -64-950-5 
 
 
 
 
                                                                                                                             
©TBS 20 20 – All rights reserved   1  
Code of hygienic practices for spices and dried aromatic plants  
 
 
0 Foreword  
 
This code contains requirements designed to secure satisfactory levels of plant protection,  hygiene and 
appro priate precautions to safeguard spices  and dried aromatic  plants  from risks of contamina tion. 
 
This code will guide farmers, processors, exporters, importers and all involved in the value chain in 
achieving safety and quality of the spices  and dried aromat ic plants  
  
This code is an adjunct to TZS 109 , Food processing units — Code of hygiene — General  in which the 
basic principles of hygiene underl ying the technical advice in this code may be applied with appropriate 
modifications to all spices and dried ar omatic plants.  
 
In the preparation of this Tanzania S tandard assistance was de rived  from:  
 
CAC/RCP 42 – 2014 , Code  of hygiene for spices , condiments  and dried aromatic plant  
manufacturing unit , established by the Codex Alimentarius Commission . 
 
 
1 Scope  
 
This code of hygienic practice applies to spices and dried aromatic plants -whole, broken, ground or 
blended. It covers the minimum requirements of hygiene for production, harvesting, post -harvest 
technology (curing, bleaching, drying, cleaning, grading, p acking, transportation and storage including 
microbial and insect disinfestation) processing establishment, processing technology (grinding, blending, 
freezing and freeze drying, etc.) packaging and storage of processed products.  
 
 
2 Terms and definitions  
 
For the purpose of this Tanzania S tandard and in addition to the terms under TZS 29: Terminology for 
spices and dried aromatic plant   the following terms  and definitions  shall also apply . 
 
2.1 spices  
 
the term spices, which includes dried aromatic plants , relates to natural dried components or mixtures 
thereof, used in foods for flavouring, seasoning and imparting aroma. The term applies equally to spices in 
the whole, broken or ground form  
 
2.2 dried aromatic plants  
 
plant that produce and exude aromatic  substances which are used in food  
 
2.3 blended spice  products  
 
blended  spice products  are obtained by mixing and grinding, cleaned, dried and sound selected spices  
 
 
 
 
2.4 p ortable water   
  
ii  ©TBS 20 20– All rights reserved  water which meets the quality standards  as per   TZS 789 
2  ©TBS 20 20 – All rights reserved  3 Hygienic requirements in the production/harvesting area  
 
3.1 Environmental hygiene in areas where raw m aterials are produced  to ensure production of safe and 
quality spices  and aromatic produce , the growers should observe the following hygienic r equirements;   
 
3.1.1 Unsuitable growing or harvesting a reas 
 
Spices  and aromatic plants  should not be grown or harvested where the presence of poten tially harmful 
substances would lead to an unacceptable level of such substances in the final product.  
 
3.1.2 Protection fr om contamination by w astes  
 
3.1.2.1  Raw spices  and aromatic plants  should be protected from contamination by human, a nimal, 
domestic, industrial and agricultural wastes which may be present at levels likely to be a hazard to health. 
Adequate p recautions sh ould be taken to ensure that these wastes are not used and are not disposed of 
in a manner which may constitute a hazard to health through the food.  
 
3.1.2.2  Arrangements for the disposal of domestic and industrial wastes in  areas from which raw materials 
are derived should be acceptable to the official agency having jurisdiction.  
 
3.1.3 Irrigation c ontrol  
 
Spices and aromatic plants should not be grown or produced in areas where the water used for irrigation 
might constitute  health  hazard to the consumer s. 
 
3.1.4 Pest and disease c ontrol  
 
Control measures involving treatment with chemical, physical or biological agents should only be  
undertaken under direct supervision of personnel who have a thorough knowle dge of the potential 
hazards to health.  
Pesticide s to be used should be of the recommended type, dosage and time of application to ensure 
safety of the spices and reduce adverse environmental impact.  
 
3.2 Drying (c uring)  
 
Plants or parts of plants used for the preparation of spices  may be d ried naturally  or using other 
technological approaches , provided adequate measures are taken to prevent contamination or alteration 
of the raw material during th e process. To prevent the growth of microorganisms, especially mycotoxin 
producing mould, a safe moisture level should be achieved. If dried naturally, plants or part of plants 
should not be in direct con tact with the soil. They should be placed on raised platforms or on a floor made 
of a suitable material.  
 
New concrete floors should be used for drying only when  it is absolutely certain that the new concrete is 
well-cured and free of excess water. It is safer to use an approved plastic cover spread over the  entire 
new concrete floor as a moisture barrier prior to use for spices.  
Excessive heating/drying of materi al should be avoided in order to retain its aromatic principles.  
 
Suitable precautions should be taken to protect the spices from contamination by do mestic animals, 
rodents, birds, mites and other arthropods or other objectionable substances during drying,  handling and 
storage.  
 
3.3 Cleaning  
 
The spices should be cleaned properly to  remove any foreign matters undesirable to the product or  that 
might pose health hazards so as to ensure safety and quality of outgoing product  
    
©TBS 20 20 – All rights reserved   3  
3.4 Packaging  
 
Packaging should protect the clean eddried spices from contamination a nd the entry of water or excess 
moisture. In particular, the reabsorption of ambient moisture in humid  areas  should be prevented.  
Contamination from mineral oils used for processing natural fibre bags sh ould be prevented by the use of 
liners where appropriate. Reusable containers should be properly cleaned, disinfested  and disinfected 
before reuse.  
 
3.5 Transportation  
 
The conveyances for transporting the harvested, cleaned, dried and packed spices from th e place of 
production to storage for processing should be cleaned and disinfested be fore loading. In addition, bulk 
transport such as ship or rail car should be cleaned and, as appropriate, well ve ntilated with dry air to 
remove moisture resulting from the  respiration of spices, and to prevent moisture co ndensation as the 
vehicle moves from a warmer to a cooler region or from day to night.  
 
 
4 Establishment: Design and facilities  
 
4.1 Location  
 
Establishments should preferably be located in areas which are free from objectionable odours,  smoke, 
dust or other contaminants and are not subject to flooding.  
 
4.2 R oadways and areas used by wheeled traffic  
 
Such roadways and areas serving the establishment which are within its boundaries or in its immediate 
vicini ty should have a hard paved surface suitable for wheeled tr affic. There should be adequate drainage 
and provision should be made to allow for cleaning.  
 
4.3 Building and facilities  
 
4.3.1  Buildings and facilities should be of sound construction and  maintai ned in good repair. All 
construction materials should be such that they do not transmit any unde sirable substances to food. All 
construction materials should be such that , when construction is completed, they do not emit toxic 
vapours.  
 
4.3.2  Adequate work ing space should be provided to allow for satisfactory performance of all operations.  
 
4.3.3  The design should be such as to permit easy and adequate cleaning and to facilit ate proper 
supervision of food hygiene.  
 
4.3.4  The buildings and facilities should be designed to prevent the entra nce and harbouring of insects 
and other vermin  and the entry of environmental contaminants such as smoke, dust, etc.  
 
4.3.5  Buildings and facilities should be designed to provide separation, by partition, location or other 
effective means, between those operations which may cause cross -contamination.  
 
4.3.6  Buildings and facilities should be designed to facilitate hygienic ope rations by means of a regulated 
flow in the process from the arrival of the raw materials at the prem ises to t he finished product, and should 
provide for appropriate temperature conditions for the process and the product.  
 
4.3.7 Spices handling areas   
 
The following shou ld be considered during designing of spice handling area :  
4  ©TBS 20 20 – All rights reserved   
4.3.7.1  Floors  
 
should be o f water -proof, non -absorbent, washable, non -slip and non-toxic materials, without cracks or 
crevices, and should be easy to clean and disin fect. Where appropriate, floors should slope sufficiently for 
liquids to drain to trapped outlets.  
 
4.3.7.2  Walls  
 
should be of water -proof, non -absorbent  and washable materials, sealed and free of insects and should 
be light coloured. Up to a height appropriate fo r the operation these should be smooth and without cracks 
or crevices, and should be easy to clean , disinfec t and disinfes t. Where appropriate , angles between 
walls, between walls and floors, and between walls and ceilings should be  sealed and coved to facilitate 
cleaning.  
 
4.3.7.3 Roof  
 
Should be so designed, constructed and finished with any suitable roofing m aterials to prevent leakage.   
 
4.3.7.4  Ceilings  
 
should be so designed, constructed and finished as to preve nt the accumulation of dirt and minimize 
condensation, mould development and flaking, and should be easy to clean.  
 
4.3.7.5  Windows and other openin gs 
 
should be so constructed as to avoid  accumulation of dirt and those which open should be fitted with 
insect -proof screens. Screens should be easil y movable for cleaning and kept in good repair. Internal 
window sills, if present, should be sloped to pre vent use as shelves.  
 
4.3.7.6  Doors  
 
should have smooth, non -absorbent surfaces and where appropriate, be self -closing and  close fitting.  
 
4.3.7.7  Stairs  
 
Lift cages and auxiliary structures such as platforms, ladders and chutes should be so situated and 
constructed as not to cause contamination to food. Chutes should  be constructed with inspection and 
cleaning hatches.  
 
4.3.8 Overhead structures and fittings  
 
should be installed in such a m anner as to avoid contamination of the finished product and raw mat erials 
by condensation and drip,  and should not hamper cleaning operations. These should be insulated, where 
appropriate, and be so designed  and finished as to prevent the accumulation of dirt and to minimize 
condensation, mould development and flaking. Th ey should be easy to clean.  
 
4.3.9  Living quarters, toilets and areas where animals are kept should b e completely separated from and 
should not open directly on to spice handling areas.  
 
4.3.10  Where appropriate, establishments should be so designed that a ccess to various sections can be 
controlled.  
 
4.3.11  The use of materials which cannot be adequately cleaned and disin fected, such as wood, should 
be avoided unless its use would clearly not be a source of contamination.  
    
©TBS 20 20 – All rights reserved   5  
4.3.12 Water s upply  
 
An ample sup ply of water, in compliance with section 7.3 of this Co de, under adequate pressure and at 
suitable temperature should be available with appropriate facilities for it s storage, where necessary, and 
distribution, and with proper protection against contaminat ion. 
 
Ice should be made from potable water; it should be manufactur ed, handled and stored so as to protect it 
from contamination. Steam used in direct contact with food or surfaces in contact with food should contain 
no substances  which may be hazardous t o health or contaminate the food.  
 
Non-potable water  – used for steam production, refrigeration, fire control and other similar purposes not 
connected with processing should be carried in completely separate lines, identifiable preferably by colour, 
and wi th no cross -connection with or back siphonage into the system carrying potable water.  
 
4.3.13 Effluent and waste disposal  
 
Establishments should have an efficient effluent and waste disposal system which should at all times be 
maintained in good order and repair. All effluent lines (including sewer systems) should be large enough to 
carry peak loads and should be so constructed as to avoid contamination of potable water supplies.  
 
4.3.14 Changing facilities and t oilets  
 
Adequate, suitable and conveniently l ocated changing facilities and toilets should be provided in all 
establishments. Toilets should be so designed as to ensure hygienic removal of waste matter. These 
areas should be well lit, ventilated and, where appropriate, heated and should not open dire ctly into the 
handling areas. Hand washing facilities with warm or hot and cold water, a suitable hand -cleaning 
preparation, and hygienic means of drying hands, should be provided adjacent to toilets and in such a 
position that the employee must pass them when returning to the processing area. Where hot and cold 
water are available mixing taps should be provided. Where paper towels are used, a sufficient number of 
dispensers and receptacles should be provided near to each washing facility. Taps of a non -hand 
operation type are desirable. Notices should be posted directing personnel to wash their hands after using 
the toilet.  
 
4.3.15 Hand -washing facilities in processing areas 
 
Adequate and conveniently located facilities for hand washin g and drying should be  provided wherever 
the process demands. Where appropriate, facilities for hand disinfection should also be provided.  
 
Warm or hot and cold water and a suitable hand cleaning preparation should be provided. Where hot and 
cold water are available mixing taps  should be provided. There should be suitable hygienic means of 
drying hands.  
 
Where paper towels are used, a sufficient number of dispensers and receptacles  should be provided 
adjacent to each washing facility. Taps of a non -hand operated type are desirab le. The faci lities should be 
furnished with properly trapped waste pipes leading to drains.  
 
4.3.16 Disinfection f acilities  
 
Where appropriate, adequate facilities for cleaning and disinfe ction of working implements and equipment 
should be provided. These facilities should be constructed of corrosi on-resistant materials, capable of 
being easily cleaned, and should be fitted with suitable means of supplying h ot and cold water in sufficient 
quantities.  
 
 
  
6  ©TBS 20 20 – All rights reserved   
4.3.17 Lighting  
 
Adequate natural or artificial light ing should be provided thro ughout the establishment. Where appropriate, 
the lighting should not alter colours and the intensity should not be less than:  
 
540 lux (50 foot candles) at all inspection points  
 
220 lux (20 foot candles) in work rooms  
 
110 lux ( 10 foot candles) in other areas.  
 
Light bulbs and fixtures suspended over food materials in any stage of produc tion should be of a safety 
type and protected to prevent contamination of the material in case of breakage.  
 
4.3.18 Ventilation  
 
Adequate ventila tion should be provided to prevent excessive heat, steam condensation and dust and to 
remove contaminated air. The direction of the air -flow within the plant shoul d never be from a dirty area to 
a clean area. Ventilator openings should be provided with a s creen o r other protective enclosure of non-
corrodible material. Screens should be easily removable for cleaning.  
 
4.3.19 Facilities for storage of waste and inedible material  
 
Facilities should be provided for the storage of waste and inedible material pri or to removal from the 
establishment. These facilities should be designed to prevent access to waste or  inedible material by 
insects and other vermin  and to avoid contamination of food, potable water, equipment and buildings or 
roadways on the premises.  
 
4.4 Equipment and utensils  
 
4.4.1 Materials  
 
All equipment and utensils used in food handling areas and which may contact food should be made of 
food grade materials which do not transmit toxic substances, odour or taste, is non -absor bent, is resistant 
to corrosion and is capable of withstanding repeated cleaning and disinfection. Surfaces  should be smooth 
and free from pits and crevices. The use of wood and other materials which cannot be ade quately cleaned 
and disinfected should be avoided except when thei r use would clearly not be a source of cont amination. 
The use of different metals in such a way that contact corrosion can occur should be avoided.  
 
4.4.2 Sanitary design, construction and installation  
 
4.4.2.1  All equipment and utensils should be so desig ned and constructed  as to prevent hygienic hazards 
and permit easy and thorough cleaning and disinfection and, where practicable, be visible for inspection . 
Stationary equipment should be installed in such a manner as to permit easy access and thorough 
cleaning.  
 
4.4.2.2  Containers for inedible materials or waste should be leak -proof , constructed of metal or other 
suitable impervious materials, should be easy to clean or disposable and should close securely.  
 
4.4.2.3  All refrigerated spaces should be equipp ed with temperature measurement or recording devices.  
 
4.4.3 Equipment identification  
 
Equipment and utensils used for inedible materials or waste should be identified and should not be used 
for edible products.     
©TBS 20 20 – All rights reserved   7  
5 Establishment: Hygiene requirements  
 
5.1 Maintenance  
 
The buildings, equipment, utensils and all other physical facilities of the establishment, including drains, 
should be maintained in an orderly condition. As far as practicable,  rooms should be kept free from steam, 
vapour and surplus water.  
 
5.2 Cleaning and disinfection  
 
5.2.1  Cleaning and disinfection should meet the requirements of this co de and of the TZS 109:2009 
Codes of hygiene principles for food processing units – General  
 
5.2.2  To prevent contamination of spices, all equipment and ut ensils sho uld be cleaned as frequently as 
necessary and disinfected whenever circumstances demand.  
 
NOTE  — Equipment, utensils, etc. that are in contact with plants  or parts of plants used in the 
preparation or processing of spices will be contaminated by micro organisms. There is an inherent 
risk of affecting other plants or spices that will be manipulated later. It is th erefore necessary to 
clean the equipment and when appropriate, dismantle it at frequent intervals during the day, at least  
after each brea k and when changing from one food product to ano ther. Dismantling, cleaning and 
disinfection at the end of the work day are aimed at preventing the pro liferation of pathogenic flora. 
Control should be exercised through regular inspections.  
 
5.2.3  Adequate precautions should be taken to prevent spices from being contaminated during cleaning or 
disinfection of rooms, equipment or utensils by water and detergents or by disinfectants and their 
solutions.  
 
Detergents and disinfectants should be suitable for the purpose intended and should be acceptable to the 
official agency having jurisdiction. Any residues of these agents on a surface  which may come in contact 
with spices should be removed by rinsing with potable water or rinsing and drying w ith steam before th e 
surface or equipment is again used for handling food.  
 
5.2.4  Either immediately after cessation of work for the day or at such oth er times as may be appropriate, 
floors including drains and orifices for the evacuation of liquid wastes, au xiliary structur es and walls of 
handling areas should be thoroughly cleaned.  
 
5.2.5 Changing facilities and toilets should be kept clean at all times.  
 
5.2.6  Roadways and yards in the immediate vicinity of and serving the premises should be kept clean.  
 
5.3 Hygiene contro l programme  
 
A permanent cleaning and disinfection schedule should be drawn up f or each establishment to ensure that 
all areas are appropriately cleaned and that critical areas, equipment a nd materials are designated for 
special attention. A single individ ual, who should preferably be a perma nent member of the staff of the 
establishment and whose duties preferably should be independent of produc tion, should be appointed to 
be responsible for the cleanliness of the establishment. He or she should have a thor ough understanding 
of the significance of contamination and the hazards involved. All cleaning person nel should be well 
trained in cleaning techniques.  
 
5.4 By -products  
 
By-products such as trimmings, peelings, discards, etc. not classed as waste material and which may 
have some future use should be stored in a manner to avoid contamination of food. They should be 
removed from the work zones as often as necessary and at least daily.   
8  ©TBS 20 20 – All rights reserved   
5.5 Storage and disposal of waste  
 
Waste material should be handled in suc h a way as to avoid contamination of food or potable water.  Care 
should be taken to prevent access to waste by pests. Waste should be removed from the spice handling 
and other working areas as often as necessary and at least daily. Immed iately after dispos al of waste, 
receptacles used for storage and any equipment which has come into contact w ith the waste should be 
cleaned and disinfected. The waste storage area should also be cleaned and disinfected.  
 
5.6 Exclusion of animals  
 
Animals should be excluded f rom establishments.  
 
5.7 Pest control  
 
5.7.1  There should be an effective and continuous programme for the contr ol of pests. Establishments and 
surrounding areas should be regularly examined for evidence of infestation.  
 
5.7.2  Should pests gain entrance to  the establishment, eradication measure s should be instituted. Control 
measures involving treatment with chemical, physical or biological agents should only be undertaken by or 
under direct supervision of personnel who have a thorough understanding of the potential hazards to 
health resulting from residues retained in the product. Such measures should only be  carried out in 
accordance with the recommendations of the official agency having jurisdiction.  
 
5.7.3  Pesticides should only be used if other precauti onary measures can not be used effectively. Before 
pesticides are applied, care should be taken to safeguard all spic es, equipment and utensils from 
contamination. After application, contaminated equipment and utensils should  be thoroughly cleaned prior 
to being used again.  
 
5.8 Storage of hazardous substances  
 
5.8.1  Pesticides or other substances which may represent a hazard to hea lth should be suitably labelled 
with a warning about their toxicity and use. They should be stored in locked rooms or cabinets u sed only 
for that purpose and dispensed and handled only by authorized and properly traine d personnel or by 
persons under strict supervision of trained personnel. Extreme care should be taken to avoid 
contaminating foods.  
 
5.8.2  No substance which could co ntaminate food should be used or stored in spice handling areas.  
 
5.9 Personal effects and clothing  
 
Personal effects and clothing should not be left in spice handling areas.  
 
 
6 Personnel hygiene and health requirements  
 
6.1 Hygiene t raining  
 
Managers of establishments should arrange for adequate and co ntinuing training of workers in hygienic 
handling of spices and in personal hygiene so that they understa nd the precautions necessary to prevent 
contamination of food. Training should include relevant sectio ns of this code.  
 
6.2 Medical e xamination  
 
Persons who come in contact with the spices in the course of t heir work should have a medical 
examination prior to their employment if the official agency having jurisdic tion, acting on medical advice,    
©TBS 20 20 – All rights reserved   9 considers t hat this is necessary because of epidemiological considerations, the n ature of the spice 
prepared in a particular establishment or the medical history of the prospective spice handler . Medical 
examination of a spice handler should also be carried out at ot her times when clinically or 
epidemiologically indicated.  
 
6.3 Communicable d iseases  
 
The management should take care to ensure that no person, while known or suspected to be suffering  
from, or to be a carrier of a disease likely to be transmitted through spices o r while afflicted with infected 
wounds, skin infections, sores or with diarrhoea  etc, is permitted to work in  any spice handling area in any 
capacity in which there is any likelihood of such a person directly or ind irectly contaminating food with 
pathogenic micro -organisms. Any person so affected should immediately report to the management.  
 
6.4 Injuries  
 
Any person who has a cut or wound should not continue to handle t he material until the injury is 
completely protected by a waterproof covering whi ch is firmly secured, and which is conspicuous in  colour. 
Adequate first -aid facilities should be provided for this purpose.  
 
6.5 Washing of h ands  
 
Any person working in a spice handling area should wash hands f requently and thoroughly with a suitable 
hand -cleaning preparation under running warm water which should be in accordance with the TZS 109:  
Hands should always be  washed before commencing work, immediately after using the toilet, after 
handling contaminated material and  wherever else necessary. After  handling any material which might be 
capable of transmitting disease, hands should be washed and disinfected  immediately. Notices requiring 
hand -washing should be displayed. There sh ould be adequate supervision to ensure compliance with this 
requirement.  
 
6.6 Personal c leanliness  
 
Every person engaged in a spice handling area should maintain a high  degree of personal cleanliness 
while on duty, and should at all times while so engaged wear suitable pro tective clothing including head 
covering and footwear, a ll of which articles should be cleanable unless design ed to be disposed of and 
should be maintained in a clean condition consistent with the nature of the work in which the person is 
engaged. Aprons and similar items should be washed in an appropriate are a. Where hands come into 
direct contact with spices, any jewellery should be removed from the hands. Personn el should not have or 
wear any insecure item or jewels  when engaged in spice handling.  
 
6.7 P ersonal b ehaviour  
 
Any behaviour which could result in c ontamination of spices, such as eating, use of tobacco, chewing (e.g. 
gum, sticks, betel nuts, etc.) or unhygienic practices such as sp itting, should be prohibited in handling 
areas.  
 
6.8 Gloves and other protective gears  
 
Gloves and other protection equip ment such as masks, if used in th e handling of spices, should be 
maintained in a sound, clean and sanitary condition. The wearing of gloves do es not exempt the operator 
from having thoroughly washed hands.  
 
6.9 Visitors  
 
Precautions should be taken to regu late the entry of visitors to handling and processing areas to  avoid 
contamination. These precautions include the use of protective cl othing. Visitors should observe the 
provisions recommended in sub-section 5.9, 6.3, 6.4 and 6.7 of this code.   
10  ©TBS 20 20 – All rights reserved   
6.10 Superv ision  
 
Responsibility for ensuring compliance by all personnel with the requirements of sub-sections 6.1 to  6.9 
should be specifically allocated to competent supervisory personnel.  
 
 
7 Establishment: Hygienic processing requirements  
 
7.1 Raw material requi rements  
 
7.1.1  Acceptance criteria  
 
Spices should not be accepted by the processing plant if they are known to con tain parasites, 
microorganisms, decomposed, toxic, or extraneous substances which will not be reduced to ac ceptable 
levels by normal plant procedures, sorting or preparation. Particular care should be taken to avoid 
contamination.  
 
Plants, parts of plants or spices suspected of being contamina ted with animal or human faecal material 
should be rejected for human consumption. Special precautions m ust be taken  to reject spices showing 
signs of insect damage or mould growth because of the ir danger of containing mycotoxins such as 
aflatoxins.  
 
7.1.2. Inspection and s orting  
 
Raw materials should be inspected and sorted prior to processing and where nec essary, laboratory tests 
should be conducted. This inspection may include:  
 
a) Visual inspection for foreign matter ; 
 
b) Organoleptic evaluation: odour, appearance, possibly taste ; and  
 
c) Testing for microbiological or mycotoxin contamination: syst ematic monitorin g for sensitive 
materials, periodic monitoring for less sensitive materials.  
 
These tests should refer either to national regulations, internationa l standards or recommendations, or 
established methods used in the industry.  
 
7.1.3 Treatment  
 
In order to co ntrol microbiological contamination or pest infe station, appropriate methods of treatment may 
be used in accordance with the regulations set by the official agency having jurisdiction.  
 
Whenever spices have been treated, the type of treatment must be state d explicitly in an accompanying 
certificate. For use of irradiation, consult the Code of Good Irradiation Practi ce for the Control of 
Pathogens and Other Microflora in Spices, Herbs and Other Vegetable Seasonings   
 
7.1.4 Storage  
 
Raw materials stored in th e plant premises should be maintained under conditions that will protect  them 
against contamination and infestation and minimize deterioration. Spi ces not scheduled for immediate use 
should be stored under conditions that prevent infestation and mould grow th. 
 
The warehouse should be of sound construction and well equipped s o that it will provide suitable storage 
and adequate protection for spices. Any breaks or openings in the wall s, floors, roof shall have been 
repaired. Any breaks or openings around door s, windows and ventilators should be repaired or screened.    
©TBS 20 20 – All rights reserved   11 Screens should be used only in those areas of the building where moisture entry from precipitation cannot 
occur. The building should have sufficient ventilation to prevent accumulatio n of moisture.  Provision 
should be made in existing storage or at the design stage in new storage for gas tightne ss to permit in situ 
fumigation of spices.  
 
Areas with new concrete floors or walls should not be used for storage unti l it is absolutely certain that the 
new concrete is well -cured and free of excess water. It is safer t o use an approved plastic cover spread 
over the entire new concrete floor as a moisture barrier prior to use f or spices. However, other means of 
protecting the spices against moisture from "sw eating" concrete can be used,  such as stacking of 
containers on pallets. The plastic can be removed when the warehouse is emptied. T his system will 
protect against moulding of the spices due to the sweating of new concrete.  
 
Products which affect the stora ge life, quality or flavour of spices s hould not be stored in the same room or 
compartment as spices. For example, such items as fruits, vegetables , fish, fertilizer, gasoline or 
lubricating oils, etc. should not be stored along with spices.  
 
7.2 Preventio n of cross -contamination  
 
7.2.1 Effective measures should be taken to prevent contamination of uncontaminated spices by direct or 
indirect contact with material at earlier stages of the processing.  
 
7.2.2  Persons handling raw materials or semi -processed pr oducts capable of contaminating the end 
product should not come into contact with any end -product unless and until they discard all protective 
clothing worn by them during the handling of the said raw material or semi -processed products and have 
changed in to clean protective clothing.  
 
7.2.3  If there is a likelihood of contamination, hands should be washed an d disinfected thoroughly before 
handling products at different stages of processing.  
 
7.2.4  Raw products that may present a hazard should be processed  in separate rooms, or in areas 
physically separate from those where end -products are being prepared.  
 
7.2.5  All equipment which has been in contact with raw or contaminated materials sho uld be thoroughly 
cleaned and disinfected prior to being used for cont act with end -product.  
 
7.3 Use of water 
 
7.3.1  As a general principle only potable water,  should be used in food handling.  
 
7.3.2  Non-potable water may be used with the acceptance of the official agency having jurisdiction for  
steam production, refrigerati on, fire control and other similar purposes no t connected with food. However, 
non-potable water may, with specific acceptance by the official agency having j urisdiction, be used in 
certain food handling areas provided this does not constitute a hazard to h ealth.  
 
7.3.3 Water re -circulated for re -use within an establishment should be treated and main tained in such a 
condition so that no health hazard can result from its use. The treatme nt process should be kept under 
constant surveillance. Alternatively, re -circulated water which has received n o further treatment may be 
used in conditions where its use would not constitute a health hazard and will  not contaminate either the 
raw material or the end -product. Re -circulated water should have a separate d istributi on system which can 
be readily identified. The acceptance of the official agency having jurisdiction  should be required for any 
treatment process and for the use of re -circulated water in any food process.  
 
7.4 Processing  
 
7.4.1  Processing should be superv ised by technically competent personnel.   
12  ©TBS 20 20 – All rights reserved  7.4.2  All steps in the production process, including packaging, should b e performed without unnecessary 
delay and under conditions which will prevent the possibility of cont amination, deterioration or the 
developmen t of pathogenic and spoilage micro -organisms.  
 
7.4.3  Rough treatment of containers should be avoided to prevent the poss ibility of contamination of the 
processed product.  
 
7.4.4 Methods of preservation and necessary controls should be such as t o protect ag ainst contamination 
or development of a public health hazard and against deterioration withi n the limits of good commercial 
practice.  
 
7.5 Packaging  
 
7.5.1  All packaging material should be stored in a clean and sanitary  manner. The material should be 
appro priate for the product to be packed and for the expected conditions of sto rage and should not 
transmit to the product objectionable substances beyond the limits acceptable to the official agency having 
jurisdiction.  
The packaging material should be sound a nd should provide appropriate protection from contamination.  
 
7.5.2  Containers should not have been used for any purpose which m ay lead to contamination of the 
product. Containers should be inspected immediately before use to ensure that they are in a sati sfactory 
condition and where necessary cleaned and/or disinfected; when washed they s hould be well drained and 
dried before filling. Only packaging material required for immediate use should be k ept in the packaging or 
filling area.  
 
7.5.3  Packing should b e done under hygienic conditions that preclude th e introduction of contamination 
into the product.  
 
7.6 Storage of the end-product  
 
7.6.1  Spices and their products should be stored at a moisture low enough so that the product can be  held 
under normal stora ge conditions without development of mould or significan t deterioration by oxidative or 
enzymatic changes. An environment with a relative humidity between 55 and 60 percent should be 
maintained to protect quality and prevent mould growth. Where this is not  practicable, spices shoul d be 
packed in waterproof and gas -proof containers and stored in a proper warehouse.  
 
7.6.2  Finished products may be packed in gas tight containers preferably under inert gases like nitrogen,  
etc., or under vacuum in order to prot ect quality and retard possible mould growth . 
 
7.6.3  All products should be stored in clean, dry buildings, protecte d from insects, mites and other 
arthropods, rodents, birds, or other pests, chemical or microbiological contaminants, debris and dust.  
 
7.6.4 Control of infestation by insects, and other arthropods  
 
Spices should be stored in such a manner that infestation can b e controlled by such methods as 
anaerobic or refrigerated storage or fumigation prior to storage. Stored spice s should be inspected 
regularly and, if infested, fumigated by appropriate methods. If necessary, aff ected spices may be 
removed for fumigation. In this case, the storage areas should be cleaned and disinfected separately.  
 
7.7 Transport of the end-product  
 
Spice products should be stored and transported under conditions tha t maintain the integrity of the 
container and the product within it. Carriers should be clean, dry, weatherp roof, free from infestation and 
sealed to prevent water, rodents or insects from reaching the products . Spice products should be loaded, 
transported and unloaded in a manner that protects them from any damage or wa ter. Well insulated 
carriers or refrigerated vehicles are recommended for transport when climatic conditions indicate such a    
©TBS 20 20 – All rights reserved   13 need . Extreme care should be taken to prevent condensation when unloading spice products  from a 
refrigerated vehicle or while taking out of a cold storage. In warm, humid weather, the spices sho uld be 
allowed to reach ambient temperature before exposure to external condition s; this may require 1 -3 days . 
Spices that have been spilled are vulnerable to contamination and should not be used as food.  
 
7.8 S ampling and laboratory control procedures  
 
7.8.1  Laboratory procedures used should preferably follow recognized or  standard me thods in order that 
the results may be readily reproduced.  
 
7.8.2  In addition to any control by the official agency having jurisdic tion, it is desirable that each production 
plant should have its own or contracted laboratory control of the hygi enic quality  of the spice products 
processed and of the pest control procedures. The amount and type of such control will vary with the 
different spice products as well as the needs of management. Such control s hould provide for monitoring 
of the quality of the finish ed products and rejection of all spices that are unfit for human consumption.  
 
 
8 End-product specifications  
 
8.1 When tested by appropriate methods of sampling and examination  spices shall comply with the 
specific product  standard  
 
8.2 Microbiological criteria  
 
Treated, ready -to-eat spices shall be free from Salmonella when t en samples of 25 g are analyzed by 
appropriate me thods of examination . 
 
8.3 Mycotoxin criteria  
 
Spices and aromatic plants sh all be free from mycotoxin or at acceptable level as per sp ecific 
product standard  
 
9 Documentation and records  
 
Implementation of this code should be documented and records generated should be maintained and 
availed when needed.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
14  ©TBS 20 20 – All rights reserved   
 
  
©TBS 2020  – All rights reserved  
 
 
 