 
  
                                                                                                          AFDC 26 (566) DTZS    
   
DRAFT TANZANIA STANDARD  
  
  
Code of hygienic practices for sprouts production  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
                 TANZANIA BUREAU OF STANDARDS   
 
AFDC 26 (566) DTZS   
 
  
0 Foreword  
  
Sprouting is the natural process, by which seeds or spores germinate and put out shoots, and already 
established plants produce new leaves  or buds or other newly developing parts experience further growth.  
 
Popularity of sprouted seed has increased dramatically and is favoured by their nutritional value .  However, 
risks of food borne illnes associated with increased sprout consumption raised  concerns and necessitated 
elaboration of this guideline for sprout production .  
 
This code will guide farmers, processors, exporters and importers in handling, transportation, storage for 
purpose of ensuring safety and quality of sprouts. This code should  be used in conjunction with the TZS 
109: Food processing units — Code of hygiene — General and TZS 1743:    National Standard G ood 
Agricultural Practices  (GAP)  and G ood Handling Practices (GHP) for fresh fruits and vegetables .  
In the preparation of this code assistance was derived from CAC/RCP 53 -2003 published by the Codex 
Alimentarius Commission  
  
  
1 Scope   
  
This Tanzania Standard covers the hygienic practices that are specific for the primary production of seeds 
for sprou ting and the production of safe and quality sprouts for human consumption.  
 
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 109, Food processing units - Code  of hygiene — General  
 
TZS 538, Packaging and labelling of foods  
 
TZS 1743,  National Standard Good Agricultural Practices (GAP) and Good Handling Practices (GHP) for 
fresh fruits and vegetables .  
 
3 Terms and definitions  
  
For the purpose of this  Standard, terms and definitions in the TZS 1743, National Standard G ood 
Agricultural Practices  and G ood Handling Practices for fresh fruits and vegetables , and the following shall 
apply :  
  
3.1 sprout  
freshly germinated seeds of plants which can be eaten raw or processed   
  
3.2 seed producer  
any person directly responsible for the management of activities associated with the p rimary production of 
seeds including post -harvest practices  
   AFDC 26 (566) DTZS                                                                                                  
. 3.3 cultivation   
any agricultural action or practi ce used by growers to allow and improve the growing conditions of fresh 
fruits or vegetables grown in the field (with or without cover) or in protected facilities (hydroponic systems, 
greenhouses)  
  
3.4 farm    
any premise or establishment in which sprouts and seeds for sprout production   are grown and harvested 
where  the surroundings are under the control of the same management   
  
3.5 harvester   
person directly responsible for the management of  harvesting of sprouts and seeds for sprouts production   
  
3.6 hazard  
any biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse 
health effect  
  
3.7 micro -organisms   
organisms which are too small to be  visible to the naked eye  including  yeasts, moulds, b acteria, viruses 
and parasites  
 
3.8 primary production   
steps involved in the growing and harvesting of sprouts and seeds for sprouts production  such as planting, 
irrigation, application of fertilizers, application of agricultural chemicals, etc.  
  
3.9 seed dist ributor  
any person directly responsible for the distribution of seeds (handling, storage and transportation) to 
sprout producers. Seed distributors may deal with single or multiple seed producers and can be 
producers themselves  
  
3.10 sprout producer  
any person directly responsible for the management of the activities associated with the production of 
sprouts   
  
3.11 spent irrigation water  
water that has been in contact with sprouts during the sprouting process  
  
  
4 Primary production of seeds   
  
Seeds for sprout s production are grown and harvested under a wide range of climatic and diverse 
geographical conditions, using various agricultural inputs and technologies, and on farms of varying sizes. 
Biological, chemical and physical hazards may theref ore vary significantly from one type of production to 
another. In each primary production area, it is necessary to apply Good Agricultural Practices (GAP) that 
promote the production of safe seeds and sprout s, taking into account the conditions specific to  the primary 
production area, type of products, and methods used. Procedures associated with primary production    AFDC 26 (566) DTZS
  
 should be conducted under good hygienic conditions and should minimize potential hazards to health due 
to the contamination of seeds and sprout s.   
  
4.1 Environmental hygiene   
  
Potential sources of contamination from the environment should be identified. In particular, primary 
production should not be carried out in areas where the presence of potentially harmful substances would 
lead to an una cceptable level of such substances in or on sprouts . 
  
Growers should evaluate the previous uses of the sites (indoor and outdoor) as well as adjoining sites in 
order to identify potential microbial, chemical and physical hazards. The potential for other types of 
contamination (for example. from agricultural c hemicals, hazardous wastes, etc.) should also be 
considered. The evaluation process should include the following:   
  
• Previous and present usage of the primary production area and the adjoining sites (e.g. crop grown, 
feed lot, animal production, hazardous  waste site, sewage treatment site, mining extraction site) to 
identify potential microbial hazards including faecal contamination and contamination by organic 
waste and potential environmental hazards that could be carried to the growing site.   
  
• The access of farm and wild animals to the site and to water sources used in primary production to 
identify potential faecal contamination of the soils and water and the likelihood of contaminating 
crop. Existing practices should be reviewed to assess the prevalence and likelihood of uncontrolled 
deposits of animal faeces coming into contact with crops. Considering this potential source of 
contamination, efforts should be made to protect seed and sprouts production areas from animals. 
As far as possible, do mestic and wild animal should be excluded from the area.   
  
• Potential for contaminating produce fields from leaking, leaching or overflowing manure storage 
sites and flooding from polluted surface waters.   
  
If previous uses cannot be identified, or the examination of the growing or adjoining sites leads to the 
conclusion that potential hazards exist, the sites should be analysed for contaminants of concern. If the 
contaminants are at excessive levels and corrective or preventative actions have not been t aken to minimize 
potential hazards, the sites should not be used until correction/control measures are applied.  
  
4.2 Hygienic production of seeds   
  
4.2.1 Manure and biosolids    
  
When seeds are destined for the production of sprouts for human consumpti on, wild or domestic animals 
should not be allowed to graze in the fields where seeds are grown. It is particularly important to prevent 
microbial contamination during the production of seeds which will be used to produce sprouts for human 
consumption beca use of the potential for pathogens to grow during the sprouting process. Consequently, 
manure, biosolids and other natural fertilizers should only be used when they have undergone treatments 
which achieve a high level of pathogen reduction.   
  
4.2.2 Agric ultural chemicals    
  
Seed producers should only use chemicals (for example pesticides, desiccants) which are acceptable for 
seeds intended for the production of sprouts for human consumption.   
  
4.2.3 Equipment associated with growing and harvesting    
   AFDC 26 (566) DTZS                                                                                                  
. Prior to harvest, equipment should be adjusted to minimize soil intake and seed damage and should be free 
from any debris or earth.  
 
4.3 Handling, storage and transport ation    
  
Seeds produced for the production of sprouts for human consumption should be segregated from product 
to be seeded or planted for animal feed (for example for forage or animal grazing) and clearly labelled.   
  
Recognizing that seeds are vulnerable to micro bial pathogens during threshing and drying, adequate care 
is needed to maintain sanitation in drying yards, and exposure of seeds to mist, high humidity and fog 
should be avoided.   
  
  
4.4 Microbial a nalys is of seeds   
  
Seed producers, distributors, and sprout producers should test lots of seeds for microbial pathogens using 
internationally accepted analytical methods. Sprouting seeds before testing increases the possibility of 
finding pathogens that may be present. If lots of seeds are found to be contaminated, diseased or damaged, 
which could be susceptible to microbial contamination should  not be sold or used for the production of 
sprouts for human consumption.  Because of the limitations associated with sampling methods  and 
analytical tests, failure to find contamination does not guarantee that the seeds are pathogen free. However, 
if contamination is found at this stage, it allows seeds to be diverted or destroyed before entering sprout 
production for human consumption.   
 
  
4.5 Seed recall   
  
Seed producers  should ensure that records and recall procedures are in place to effectively respond to 
health risk situations. Procedures should enable the complete and rapid recall of any implicated seed. The 
procedures should als o assist in providing detailed information for the identification and investigation of any 
contaminated seeds and sprouts. The following should be adopted:   
  
• Seed production and distribution practices should be in place to minimize the quantity of seed 
identified as a single lot and avoid the mixing of multiple lots that would complicate recalls and 
provide greater opportunity for cross -contamination. Seed producers and distributors and sprout 
producers should maintain records for each lot. The lot number , producer and country of origin 
should be indicated on each container.   
• Seed producers should have a system to: effectively identify lots, trace the production sites and 
agricultural inputs associated with the lots, and allow physical retrieval of the se eds in case of a 
suspected hazard.   
• Seeds which may present a hazard must be held and detained until they are disposed of properly.   
  
5. Establishment for sprout s production   
Attention to good hygienic design and construction, appropriate location, and the provision of adequate 
facilities, is necessary to enable hazards to be effectively controlled.   
  
5.1 Location   
  
Premises, equipment and facilities should be located, designed and constructed to ensure that:   
  
• contamination is minimized;   
• design and layout permit appropriate maintenance, cleaning and disinfections and minimize 
airborne contamination;      AFDC 26 (566) DTZS
  
 • surfaces an d materials, in particular those in contact with sprout s, are non -toxic for intended use 
and, where necessary, suitably durable, and easy to maintain and clean;   
• where appropriate, suitable facilities are available for temperature, humidity and other cont rols; and   
• there is effective protection against pest access and harbourage.   
  
5.2 Facilities   
  
5.2.1 Water supply    
 
An adequate supply of potable water with appropriate facilities for its storage, distribution and temperature 
control, should be available whenever necessary to ensure the safety and suitability of sprout.   
Potable water should be as specified in the late st edition of WHO Guidelines for Drinking Water Quality, or 
water of a higher standard. Non -potable water (for use in, for example, fire control, steam production, 
refrigeration and other similar purposes where it would not contaminate food), shall have a separate system. 
Non-potable water systems shall be identified and shall not connect with, or allow reflux into, potable water 
systems.   
  
5.2.2 Drainage and waste disposal   
  
Adequate drainage and waste disposal systems and facilities should be provided . They should be designed 
and constructed so that the risk of contaminating sprout s or the potable water supply is avoided.   
  
5.2.3 Cleaning   
Adequate facilities, suitably designated, should be provided for cleaning food, utensils and equipment. Such 
facilities should have an adequate supply of hot and cold potable water where appropriate.   
  
5.2.4 Personnel hygiene facilities and toilets   
  
Personnel hygiene facilities should be available to ensure that an appropriate degree of personal hygiene 
is mai ntained and to avoid sprout contamination. Such facilities should be suitably located, designated and 
consider the following :   
 adequate means of hygienically washing and drying hands, including wash basins and a supply 
of hot and cold (or suitably tempera ture controlled) clean running water;   
 lavatories of appropriate hygienic design; and   
 adequate changing facilities for personnel.   
  
  
6 Control of operation   
  
Growers should manage the  risk of unsafe sprout by taking preventive measures to assure the safety and 
suitability of food at an appropriate stage in the operation.    
  
6.1 Control of sprout hazards   
Sprout business operators should control sprout hazards through the use of syste ms such as HACCP.   
They should:   
• identify  any steps in their operations which are critical to the safety;   
• implement  effective control procedures at those steps;    AFDC 26 (566) DTZS                                                                                                  
. • monitor  control procedures to ensure their continuing effectiveness; and   
• review  control  procedures periodically, and whenever the operations change.   
These systems should be applied throughout the food chain to control food hygiene throughout the shelf  
life of the sprout through proper product and process design.   
Control procedures may be  simple, such as checking stock rotation calibrating equipment, or correctly 
loading refrigerated display units. In some cases a system based on expert advice, and involving 
documentation, may be appropriate.   
  
6.2 Key aspects of hygiene control systems   
  
6.2.1 Specific process steps in sprout production    
  
6.2.1.1 Water for sprout production    
  
Water quality management will vary throughout all operations. Sprout producers should follow Good 
Manufacturing Practices ( GMPs ) to minimize the potential for the introduction or spread of pathogens in 
processing water. The quality of water used should be dependent on the stage of the operation. Because 
of the potential for pathogen proliferation during the sprouting process, clean  water could be used for initial 
washing stages, whereas water used later in the sprout production process (i.e. for the rinse following the 
microbiological decontamination of seed, and subsequent operations) should be preferably of potable 
quality or at l east clean water.   
  
6.2.1.2 Initial rinse    
  
The seeds should be rinsed thoroughly before the microbiological decontamination treatment to remove dirt 
and increase the efficiency of this treatment. Seeds should be rinsed and thoroughly agitated in large  
volumes of clean water, in such a way to maximize surface contact. The process should be repeated until 
most of the dirt is removed and rinse water remains clear.   
  
6.2.1.3 Microbiological disinfection of seeds    
  
Due to the difficulty of obtaining see ds which can be guaranteed as pathogen free, it is recommended that 
seeds be treated prior to the sprouting process. Although there are other options like the use of lactic acid 
bacteria, liquid microbiological disinfection treatment is generally used. Dur ing this treatment sprout 
producers should adhere to the following:   
  
• All containers used for microbiological disinfection of seeds should be cleaned and disinfected prior to 
use.   
• Seeds should be well agitated in large volumes of antimicrobial agent to  maximize surface contact.   
• The duration of treatment and the concentration of antimicrobial agent used should be accurately 
measured and recorded.   
• Strict measures should be in place to prevent re -contamination of seeds after the microbiological 
deconta mination treatment.   
• Antimicrobial agent should be used according to manufacturer’s instructions for their intended use.   
  
6.2.1.4 Rinse after seed treatment (disinfection)   
  
As appropriate, seeds should be thoroughly rinsed after the microbiological decontamination treatment with 
potable water or at least clean water. Rinsing should be repeated sufficiently to eliminate antimicrobial 
agent.   
  
6.2.1.5 Pre-germination soak    
     AFDC 26 (566) DTZS
  
 Soaking is often necessary to improve germination. When soaking, the sprout producer should adhere to 
the following:   
• All containers used for soaking should be cleaned and disinfected prior to use.   
• Seeds should be soaked in cleaned water for the shorte st possible time to minimize microbial growth.   
• This step may also employ antimicrobial agents.   
• After soaking, seeds should be rinsed thoroughly with potable water or at least clean water.   
  
6.2.1.6 Germination   
  
During germination, keep the environment and equipment clean to avoid potential contamination. All 
equipment should be cleaned and disinfected before each new batch.  Only potable water should be used.  
Where necessary and when used, soils or other matrice s should be treated (e.g., pasteurized) to achieve 
a high degree of microbial reduction.   
  
  
6.2.1.7 Harvesting   
  
All equipment should be cleaned and disinfected before each new batch. Harvesting should be done with 
cleaned and disinfected tools dedicated for this use.   
  
6.2.1.8 Final rinse and cooling    
  
A final water rinse will remove hulls, cool product, and may  reduce microbial contamination on sprouts.   
  
The following should be adopted:   
• As appropriate, sprouts should be rinsed in cold potable water to lower sprout temperature and slow down 
microbial growth.   
• Water should be changed, as needed (for example between batches), to prevent cross -contamination.   
• Sprouts should be drained using appropriate equipment (for example food grade centrifugal dryers) that 
is clean and disinfected prior to use.   
• If additional cooling time is necessary, steps should be tak en to facilitate rapid cooling (for example placed 
in smaller containers with adequate air flow between containers).   
  
6.2.1.9 Storage of finished product    
  
Where appropriate, sprouts should be kept under cold temperature around 50C that will minimize microbial 
growth for the intended shelf life of the product. Regular and effective monitoring of temperature of storage 
areas and transport vehicles should be carried out.   
  
6.2.2 Microbiological and other specifications   
  
It is recommended that seed a nd sprouts or spent irrigation water be tested for the presence of pathogens.   
  
6.2.2.1 Testing of seed lots before entering production    
  
It is recommended that each new lot of seeds received at the sprouting facility is tested before entering 
producti on (i.e. before the microbiological decontamination of seeds). The seed sample selected for testing 
should be sprouted prior to analysis to increase the potential to detect pathogens if present. Analysis may 
be performed on the sprouted seeds or the water used to sprout the sample. Seed samples for microbial 
analysis should not be subject to any microbiological decontamination treatment at the sprouting facility.  
   
6.2.2.2 Testing of sprouts and/or spent irrigation water    
   AFDC 26 (566) DTZS                                                                                                  
. Producers should have in place a sampling/testing plan to regularly monitor for pathogens at one or more 
stages after the start of germination. This is because current seed treatments cannot guarantee total 
elimination of pathogens. Further, if even a few pathogens survive the microbiological decontamination 
treatment, they can grow to high numbers during sprouting.    
  
Analyses can be performed during the germination process (for example spent irrigation water or sprouts) 
and/or finished product may be an alysed after harvest. Testing spent irrigation water is a good indicator of 
microbial conditions of sprouts. It is homogeneous and is simpler to analyse. Further, sampling spent 
irrigation water (or sprouts) during germination allows earlier results compar ed to testing finished product. 
Because of the sporadic nature of seed contamination, it is recommended that producers test every 
production lot.   
  
6.2.3 Microbiological cross -contamination   
  
Sprout producers should adhere to    the traffic pattern of employees to  prevent cross -contamination of 
sprouts. For example: the employees should avoid going back and forth to various areas of production. The 
employees should not go from a potentially contaminated area to the germination and/or packaging area 
unless they have washed their hands and changed  to clean protective clothing.  
  
  
6.3 Incoming material requirements   
  
6.3.1 Specifications for incoming seeds    
  
• Sprout producers should obtain seeds produced under Good Agricultural Practices and ensure tha t 
seed producers provide evidence that the product was grown according to clause 3 of this Tanzania 
Standard and the TZS 1743, National Standard G ood Agricultural Practices (GAP)  and G ood Handling 
Practices (GHP) for fresh fruits and vegetables ..   
• Seed an d sprout producers should obtain assurance from seed producers or distributors that 
chemical residues of each incoming lot are within the limits established by the Codex Alimentarius 
Commission and, where appropriate, they should obtain certificates of ana lysis for microbial pathogens of 
concern.   
  
6.3.2 Control of incoming seeds    
  
Seed containers should be examined at their arrival to minimize the potential for introducing obvious 
contaminants in the establishment. Seed containers should be examined fo r physical damage (for example 
holes from rodents) and signs of contamination (for example stains, rodent, insects, faeces, urine, foreign 
material, etc.). If found to be damaged, contaminated or potentially contaminated, its contents should not 
be used fo r the production of sprouts for human consumption. If seed lots are analysed for the presence of 
microbial pathogens of concern, these should not be used until results of analyses are available.   
  
6.3.3 Seed storage   
  
Seeds should be handled and stored in a manner that will prevent damage and contamination. Seeds 
should be stored off the floor, away from walls and in proper storage conditions to prevent mould and 
bacterial growth and facilitate pest control inspection. Open containers should be stored in such a way that 
they are protected from pests and other sources of contamination.   
  
6.4 Documentation and records   
   
Written records that accurately reflect product information and operational controls should be avai lable to 
demonstrate the adequacy of the production activities.  
    AFDC 26 (566) DTZS
  
  Upon receipt of seeds, records should be maintained of the seed supplier, the lot number and the 
country of origin to facilitate recall procedures.   
 
 Records should be legible, permanent an d accurate.  
 
 Records should include written procedures, controls, limits, monitoring results and subsequent 
follow -up documents. Records must include: seed sources and lot numbers, water analysis results, 
sanitation checks, pest control monitoring, sprout  lot codes, analysis results, production volumes, 
storage temperature monitoring, and product  distribution and consumer complaints.  
 
 Records should be kept long enough to facilitate recalls and food borne illness investigation, if 
required. This period wi ll likely be much longer than the shelf life of the product.   
 
6.5 Traceability    
The traceability should be designed and implemented to enable the withdrawal of the products, where 
necessary.  Detailed records should be kept that link each supplier of th e product with the immediate 
subsequent recipient of the sprouts throughout the food chain. The information needed to link each supplier 
should include, if available, the packer name, address, and phone number, date packed, date released, 
type of sprout in cluding brand name, lot identification and number of lots, and transporter.   
   
  
The following are examples of the types of records that should be retained to facilitate traceability:  -Shipping 
documents   
- Invoices   
- Other records maintained by the firm that identifies the supplier and the buyer   
- Operators such as growers and producers and, in cases where contract harvesters are used, 
harvesters should keep current all relevant information on agricultural activities s uch as 
information concerning each lot, date harvested, grower contact information, harvest practices, if 
water used in harvesting, water quality.   
  
6.6 Sprout recall   
  
In the event of a foodborne illness outbreak associated with sprout, maintaining ap propriate records of 
production, processing, packaging and distribution may help to identify the source of contamination in the 
sprout food chain and facilitate product recalls. Growers/packers/processors/distributors should consider 
developing and maintai ning a recall procedure . The recall procedure  should be designed and implemented 
accordingly to enable the withdrawal of the products, where necessary.   
  
 
  
7 Establishment: Maintenance and sanitation   
  
To facilitate the continuing effective control of  sprout hazards, pests, and other agents likely to contaminate 
sprout establishment should have effective systems to:   
  
 ensure adequate and appropriate maintenance and cleaning;   
 control pests;   
 manage waste; and   
 monitor effectiveness of maintenance and sanitation procedures.   
   AFDC 26 (566) DTZS                                                                                                  
.  
 
7.1 Maintenance and cleaning   
  
7.1.1 General   
  
Establishments and equipment should be kept in an appropriate state of repair and condition to:   
• facilitate all sanitation procedures;    
• function as intended, particularly at critical steps (see clause 5.1);   
• prevent contamination of sprout s, for example from metal shards, flaking plaster, debris and 
chemicals.   
  
Cleaning should remove food residues and dirt which may be a source of contamination. Disinfection may 
be necessary after cleaning.   
Cleaning chemicals should be handled and used carefully and in accordance with manufacturers’ 
instructions and stored, whe re necessary, separated from food, in clearly identified containers to avoid the 
risk of contaminating food.   
  
7.1.2 Cleaning procedures and methods    
Cleaning can be carried out by the separate or the combined use of physical methods, such as heat, 
scrubbing, turbulent flow, vacuum cleaning or other methods that avoid the use of water, and chemical 
methods using detergents, alkalis or acids.   
Cleaning procedures will involve, where appropriate:   
• removing gross debris from surfaces;   
• applying a deterge nt solution to loosen soil and bacterial film and hold them in solution or suspension;   
• rinsing with water which complies with clause 4.2.1, to remove loosened soil and residues of 
detergent;   
• dry cleaning or other appropriate methods for removing and co llecting residues and debris; and   
• where necessary, disinfection with subsequent rinsing unless the manufacturers’ instructions indicate 
on scientific basis that rinsing is not required.   
  
7.2 Cleaning programmes   
  
Cleaning and disinfection programmes  should ensure that all parts of the establishment are appropriately 
clean, and should include the cleaning of cleaning equipment.   
Cleaning and disinfection programmes should be continually and effectively monitored for their suitability 
and effectivenes s and where necessary, documented.   
Where written cleaning programmes are used, they should specify:   
• areas, items of equipment and utensils to be cleaned;   
• responsibility for particular tasks;  
•  method and frequency of cleaning; and   
• monitoring  arrangements.   
Programmes should be drawn up in consultation with relevant specialists.  
     AFDC 26 (566) DTZS
  
 7.3 Pest control systems   
7.3.1 General   
Pests pose a major threat to the safety and suitability of food. Pest infestations can occur where there are 
breeding sites and a supply of food. Good hygiene practices should be employed to avoid creating an 
environment conducive to pests. Good sanitation , inspection of incoming materials and good monitoring 
can minimize the likelihood of infestation and thereby limit the need for pesticides.   
7.3.2 Preventing access    
Buildings should be kept in good repair and condition to prevent pest access and to eli minate potential 
breeding sites. Holes, drains and other places where pests are likely to gain access should be kept sealed. 
Wire mesh screens, for example on open windows, doors and ventilators, will reduce the problem of pest 
entry. Animals should, where ver possible, be excluded from the grounds of factories and food processing 
plants.   
7.3.3 Harbourage and infestation    
The availability of food and water encourages pest harbourage and infestation. Potential food sources 
should be stored in pest -proof co ntainers and/or stacked above the ground and away from walls. Areas 
both inside and outside food premises should be kept clean. Where appropriate, refuse should be stored in 
covered, pest -proof containers.   
 
7.3.4 Monitoring and detection    
Establishments and surrounding areas should be regularly examined for evidence of infestation.   
7.3.5 Eradication   
Pest infestations should be dealt with immediately and without adversely affecting food safety or suitability. 
Treatment with chemical, phy sical or biological agents should be carried out without posing a threat to the 
safety or suitability of food.   
  
7.4 Waste management   
  
Suitable provision must be made for the removal and storage of waste. Waste must not be allowed to 
accumulate in foo d handling, food storage, and other working areas and the adjoining environment except 
so far as is unavoidable for the proper functioning of the business.  Waste stores must be kept appropriately 
clean.   
 
7.5 Monitoring effectiveness   
  
Sanitation syste ms should be monitored for effectiveness, periodically verified by means such as audit pre -
operational inspections or, where appropriate, microbiological sampling of environment and food contact 
surfaces and regularly reviewed and adapted to reflect change d circumstances.  
  
8 Establishment: Personal h ygiene   
  
People who do not maintain an appropriate degree of personal cleanliness, who have certain illnesses or 
conditions or who behave inappropriately, can contaminate food and transmit illness to consumers. 
Ensure that those who come directly or indirectly into  contact with food are not likely to contaminate food 
by:   
 maintaining an appropriate degree of personal 
cleanliness ; and 
 behaving and operating in an appropriate manner.    AFDC 26 (566) DTZS                                                                                                  
. 8.1 Health status   
People known, or suspected, to be suffering from, or to be a c arrier of a disease or illness likely to be 
transmitted through food, should not be allowed to enter any food handling area if there is a likelihood of 
them contaminating food. Any person so affected should immediately report illness or symptoms of illness  
to the management.  Medical examination of a food handler should be carried out if clinically or 
epidemiologically indicated.   
 
8.2 Illness and injuries   
Conditions which should be reported to management so that any need for medical examination and/or 
possible exclusion from food handling can be considered, include jaundice,  diarrhea, vomiting, fever, sore 
throat with fever, visibly infected skin lesions (boils, cuts, etc.) and discharges from the ear, eye or nose.   
  
8.3 Personnel cleanliness   
Sprout  handlers should maintain a high degree of personal cleanliness and, where appropriate, wear 
suitable protective clothing, head covering, and footwear. Cuts and wounds, where personnel are permitted 
to continue working, should be covered by suitable waterp roof dressings.   
Personal cleanliness may affect sprout safety. Therefore personnel should always wash their hands , for 
example: at the start of food handling activities; immediately after using the toilet; and after handling raw 
food or any contaminated  material, where this could result in contamination of other food items; they should 
avoid handling ready -to-eat food, where appropriate etc.   
  
8.4 Personal behaviour   
  
People engaged in food handling activities should refrain from behaviour which could result in contamination 
of food, for example: smoking; spitting; chewing or eating; sneezing or coughing over unprotected food. 
Personal effects such as jewellery, watches , pins or other items should not be worn or brought into food 
handling areas if they pose a threat to the safety and suitability of food.   
  
8.5 Visitors   
  
Visitors to sprout growing, processing or handling areas should, where appropriate, wear protecti ve clothing 
and adhere to the other personal hygiene provisions in clause 7.  
  
  
9 Transportation   
  
Sprout may become contaminated, or may not reach its destination in a suitable condition for consumption, 
unless effective control measures are taken dur ing transport, even where adequate hygiene control 
measures have been taken earlier in the food chain. Measures should be taken in order to:   
 protect sprout from potential sources of contamination;   
 protect sprout from damage likely to render the food un suitable for consumption; and   
 provide an environment which effectively controls the growth of pathogenic or spoilage micro -
organisms and the production of toxins in food.   
  
The design of the sprout transportation unit should be such as to avoid cross c ontamination due to 
simultaneous or consecutive transport. There should be appropriate facilities conveniently available for 
cleaning and, where appropriate disinfecting of the food transportation unit.  
  
  
10 Product information and consumer awareness   
     AFDC 26 (566) DTZS
  
 10.1 Product information  
  
Insufficient product information, and/or inadequate knowledge of general food hygiene, can lead to products 
being mishandled at later stages in the food chain. Such mishandling can result in illnesses, or products 
becoming unsuitable for consumption, even where adequate hygiene control measures have been taken 
earlier in the food chain.   
Products should bear appropriate information to ensure that:   
 adequate and accessible information is available to the next person in the food chain to 
enable them to hand le, store, process, prepare and display the product safely and 
correctly;  
 the lot or batch can be easily identified and recalled if necessary.   
10.2 Marking and labelling   
Prepackaged sprout s should be labelled with clear instructions. Each package shou ld bear the following 
particulars legibly and indelibly marked.  In addition to  the provisions covered by this Standard, sprouts 
should  also be pac ked in according with TZS 1003 and TZS 5 38 (see cl ause 2).  
 
 
• Name and address of the packer and/or dispatche r  
• Name of the produce by common name; including variety/cultivar  
• Origin of the produce – Name of the producing country, region and district where grown  
• Commercial specification, i.e. type, class, size expressed as minimum and maximum diameter  
• Net weigh t   
• Batch number  
• Brand or trade mark, if any  
  
10.3 Consumer education    
  
Health education programmes should cover general food hygiene. Such programmes should enable 
consumers to understand the importance of any product information and to follow any instructions 
accompanying products, and make informed choices. In particular co nsumers should be informed of the 
relationship between time/temperature control and foodborne illnesses. Consumer should prevent 
contamination and growth or survival of food borne pathogens by storing, preparing and using it correctly.   
  
All stakeholders  in the sprout value chain including government, industry, consumer organizations and the 
media should work together to communicate clear consistent messages on handling sprout safely to avoid 
giving contradictory advice and causing confusion.   
  
Consumer  information on handling sprout safely should cover:   
  
• Avoiding the selection of sprout with damaged or rotten areas.   
• Transportation to home ; increase in product temperature during transportation can be considerable. 
Time in transit for sprout between retail/market and the home should be kept as short as possible.   
• Storage/ refrigeration of sprout ; sprout should preferably be stored in a cool environment. All 
prepackaged sprout should be refrigerated as soon as possible.   
• Once removed from the refrigerator, sprout should be consumed as soon as possible.   
• Wash sprout using potable running water and where appropriate, disinfect.   
• Correct hand washing methods.    AFDC 26 (566) DTZS                                                                                                  
. • Cross -contamination ; consumers need to handle, prepare, and sto re sprout safely to avoid cross  
contamination with pathogens from various sources (e.g., hands, sinks, cutting boards, utensils, 
raw meats).  
 
 
 11 Training   
  
Training is fundamentally important to any food hygiene system.   
Inadequate hygiene training, and/or instruction and supervision of all people involved in food related 
activities pose a potential threat to the safety of food and its suitability for consumption.   
Those engaged in food operations who come directly or ind irectly into contact with food should be trained, 
and/or instructed in food hygiene to a level appropriate to the operations they are to perform.   
11.1 Awareness and responsibilities   
Food hygiene training is fundamentally important. All personnel should  be aware of their role and 
responsibility in protecting food from contamination or deterioration. Food handlers should have the 
necessary knowledge and skills to enable them to handle food hygienically. Those who handle strong 
cleaning chemicals or other potentially hazardous chemicals should be instructed in safe handling 
techniques.   
Personnel associated with packing should be aware of GMPs, Good Hygienic Practices  (GHP)  and their 
role and responsibility in protecting fresh fruits and vegetables from co ntamination or deterioration. Packers 
should have the necessary knowledge and skills to enable them to perform packing operations and to 
handle fresh fruits and vegetables in a way that minimizes the potential for microbial, chemical, or physical 
contamina tion.   
All personnel who handle cleaning chemicals or other potentially hazardous chemicals should be instructed 
in safe handling techniques. They should be aware of their role and responsibility in protecting fresh fruit 
and vegetables from contamination  during cleaning and maintenance.  
   
Producer should have a written training programme that is routinely reviewed and updated. Systems should 
be in place to ensure that food handlers remain aware of all procedures necessary to maintain the safety 
of sprou ts.   
  
11.2 Training programmes   
  
Personnel involved in primary production, packing, processing or transport operations of sprout should 
receive training appropriate to their tasks and should be periodically assessed while performing their duties 
to ensure tasks are being completed correct ly. Training should be delivered in a language and manner to 
facilitate understanding of what is expected of them and why, and should emphasize the importance of 
using hygienic practices. A well -designed training programme considers the barriers to learnin g of the 
trainees and develops training methods and materials to overcome those barriers.  
  
All agricultural workers should be trained in proper use of hygiene facilities. Training could include, for 
example, toilet use, proper disposal of toilet paper or  equivalent, and proper hand washing and drying 
procedures.   
  
The following training considerations should be addressed:   
  
• Longstanding entrenched trainee behaviours, attitudes or personal beliefs   
• Transient nature of workforce with no prior training in food safety and hygiene   
• Concerns about children/infants who may accompany parents working in the production site with 
the potential for transfer of pathogens with a human reservoir   
• Diverse cultural, social and traditional practices   
• Literacy and ed ucation level   
• Language and dialect of trainees      AFDC 26 (566) DTZS
  
 • Need to make food safety practices realistic and easy to implement (identify enabling factors, 
motivators and incentives)   
• Raising awareness among trainees of the symptoms and signs of disease and encoura ge them to 
act upon it (taking personal responsibility for health)  
• Risks associated with consumption of unsafe sprout  
  
Training programmes should be repeated periodically, and updated whenever there is a change in the 
product, process or staff and monitored for effectiveness and modified when necessary.  
  
Increased emphasis on training in cold chain logistics and manageme nt is recommended, in line with 
advancing knowledge and technologies for both refrigeration and temperature monitoring and expanding 
international trade.  
 
11.3 Refresher training programmes   
Training programmes should be routinely reviewed and updated where necessary. Systems should be in 
place to ensure that food handlers remain aware of all procedures necessary to maintain the safety and 
suitability of food.  
11.4 Instruction and supervision    
Periodic assessments of the effectiveness of training and instruction programmes should be made, as well 
as routine supervision and checks to ensure that procedures are being carried out effectively.   
Managers and supervisors of food processes should h ave the necessary knowledge of food hygiene 
principles and practices to be able to judge potential risks and take the necessary action to remedy 
deficiencies.   
   
                                                                     AFDC 26 (566) DTZS   
   