 
 
                                                    AFDC 15( 6518 ) P3/ REV. TZS 1487:2012   
                              DRAFT TANZANIA STANDARD                                                                          
 
 
 
               Kashata – Specificat ion 
 
 
 
 
 
 
 
 
 
 
 
 
 
                            TANZANIA BUREAU OF STANDARDS  
 
  
 0 Foreword  
Kashata is a snack obtained by mixing melted sugar with cashew kernels o r peanuts or grated coconut or 
sesame seeds or sunflower seeds or rice puff.  
This Tanzania stan dard was prepared due to increasing consumption of kashata as snack , to ensure the 
safety and quality of kashata  produc ed and/ or traded in the country.  
This Tanzania Standard is being prepared to ensure the safety and quali ty of kashata produced  
In repo rting the results of a test or analysis made in accordance with this T anzania Standard, if the final 
value observed or calculated is to be rounded off, it shall be done in acc ordance with TZS 4 (see clause 
2).  
1 Scope  
This Tanzania Standard specifies req uirements , methods of sa mpling and testing for kashata intended for 
human consumption.  
2 Normative r eferences  
The following referenced documents are indispensable for the application of this standard. For dated 
references, only the edition cited applies.  For undated references, the latest edition of the referenced 
document (including any amendments) applies;   
CAC/MRL 1 Maximum Residues Limit for Pesticides  
CODEX STAN 192, Codex G eneral Standard for food additives  
CODEX STAN 193, Codex General Standard for Contaminants and Toxins  in foods  
TZS 4 , Rounding off numerical v alues  
TZS 76  General method for determination of arsenic silver diethyldithio carmate photometric method  
TZS 109, Food processing units - Code of hygiene - General  
TZS 119, Microbiology - General guidance for the e numeration of coliforms - Most probable number 
technique  
TZS 155 Sugar c onfectionery - Methods of sampling and analysis  
TZS 268, General atomic absorption - Spectrophotometric method  for determination of lead in food stuffs  
TZS 538/EAS 38  Labelling of pre -packaged foods — General requirements  
TZS 593/ISO  5496  Sensory analysis – Methodology – Initiation  and training of assessors in the detection 
and recognition of ordours.  
TZS 730 - 2/ISO 16649 - 2  Microbiology of food and animal feeding stuffs – Horizontal method for the 
enumeration of -b-glucuronidase -positive Escherichia coli – Part 2 – Colony -count technique at 44 0C 
using 5 -bromo -4-chloro -3-indolyl -b-D-glucuronide   
 TZS 739  Cashew kernels - Specification  
TZS 740  Groundnuts (peanuts) - Specification  
TZS 741 Simsim (sesam e) seeds - Specification  
TZS 799/ISO 16050  Foodstuffs – Determination of aflatoxin B1, and the total content of aflatoxins B1, B2, 
G1 and G2 in cereals, nuts and derived products – High-performance liquid chromatographic method . 
TZS 831  Tanzania brown suga r - Specification  
TZS 1501 /ISO 6637  Fruits, vegetables and derived products — Determination of mercury content — 
Flameless atomic absorption method  
TZS 1581 -1 Determination of cadmium content – Method graphite furnace atomic absorption 
spectrometry  
TZS 2429/ ISO 3972 Sensory analysis – Methodology – Method of investigating sensitivity of taste.  
3 Term  and definition  
For the purpose of this Tanzania Standard the following term and definition shall apply  
3.1 kashata  
Confection  made of sugar heated at high temperature and mixed  with grated coconut or cashew kernels 
or peanuts or s esame  seeds or sunflowe r seeds or rice puff w hether individually or together.  
4 Requirements  
4.1 General requirements  
Kashata shall be  
- a dry product and as described in 3.1 with no evidence of musty, rancid or other undesirable 
tastes or odours. Any sign of rancidity shall be tested organoleptically  and analytically using  TZS 
593 and TZS 2429 .  
 
-  free from living insects, moulds, dead insect, mites, insects fragments, excrement and rodent 
contamination visible to the naked eye.(corrected, if necessary, for abnormal vision)  
4.2 Essential  ingredients   
All essential ingredients shall be conform to relevant standards  
4.2.1  Cashew kernels used shall conform to TZS 739 (see clause 2).  
4.2.2  Peanuts used shall conform to TZS 740 (see clause 2).  
4.2.3 Sugar used shall conform to TZS 831 (see clause 2) on brown su gar, or a Tanzania Standard on 
jaggery.  
4.2.4  Sesame  seed shall conform to TZS 741 (see clause 2).   
 4.2.5  Grated coconut  
4.2.6  Sunflower  seed  
4.3 Optional ingredients  
Honey, wheat flour, salt and spices may be added dependi ng on the customer preferences and these 
shall be prepared under  Good Manufacturing Practices. Permitted food grade colour may be used and 
this shall comply with Codex Standard on food additives.  
4.4 Specific requirements  
Moisture content  
Kashata shall b e dry with the moisture content of not more than 3 % ( m/m) when tested in accordance 
with TZS 155 (see clause 2).  
5 Hygiene  
5.1 It is recommended that kashata shall be prepared under Good Hygie nic Practices as stipulated in 
TZS 109 (see clause 2).  
5.2 When tested by appropriate methods of sampling and test, kashata  shall be free from pathogenic 
microorganisms and shall comply with the microbiological limits given in table 1.  
Table 1  - Microbiological limits  for kashata  
Characteristic  Limits  Methods of test (see clause 
2)  
 Total plate count cfu/g , max  103   TZS 118  
 Yeast and mould cfu/g , max  102   TZS 131  
 Salmonella per 25 g   absent   TZS 122  
 Coliforms cfu/g   absent   TZS 119  
 E. coli cfu/g   absent   TZS 73 0-2  
 S. aureus cfu/g   absen t   TZS 125  
 
6 Contaminants  
6.1 Mycotoxin  
Kashata shall be free from mycotoxins at the level that is hazardous to h ealth. The maximum contents of 
aflatoxins in kashata, when determined in accordance with the TZS 799  shall be 5 ppb for aflatoxin B1 
and 10 ppb for total aflatoxin.  
6.2 Heavy metal  
Presence of heavy metal shall conform to the limits set in appropriate s ections of CODEX STAN 193 (see 
clause 2).   
  
Table 2 – Heavy metal limits for kashata  
 
S/N  
Metals   
limit (max) mg/kg   
test method  
 
 
1  
Lead  
  
0.2 
  
TZS 268  
 
2 
  
Arsenic   
0.1  
TZS 76  
 
3           Cadmium  
 0.1 TZS 1581 -1 
4          Mercury  0.01 TZS 1501  
 
6.3 Pesticide residues  
Individual ingredients used to make kashata shall not have pesticide resi due in limits exceeding amount 
stipulated by the Codex Alimentarius Commission .  
6.3 Other conta minants  
Individual ingredients used to make kashata shall not contain radi oactive material contamination above 
the Maximum tolerable limit established by Codex Alimentarius commission.  
7 Sampling and methods of test  
7.1 Sampling  
Sampling shall be done in accordance with TZS  155 
7.2 methods of test  
Kashata shall be tested in accordance with methods described in this Tanzania Standard.  
8 Packing, marking and labelling  
8.1 Packing  
Kashata shall be packaged in food grade materials that will ensure the safety  and integrity of the product 
throughout the shelf life.  
8.2 Marking and labelling  
8.2.1  Labelling of kashata  shall be done in accordance with the requirements of the TZS 538/EAS 38 and 
the following particular shall be clearly and indelibly marked on eac h container; printing ink if any shall be 
non-toxic and non -transferable   
 a) Name of the product indicating either made from cashew kernel, peanut, sesame , sunflower seed 
or coconut;  
b) Name, physical and postal address of the manufacturer;  
c) Batch or code number ;  
d) Date of manufacture and expire date;  
e) Net weight;  
f) Country of origin;  
g) List of ingredients;  
h) Storage instructions; and  
i) Trade name or brand, if any.  
j) Instruction for the disposal of packaging materials  
k) Nutritional information  
l) Allergen  declaration/inform ation  
 
8.2.2 The containers may also be marked with the TBS Standards Mark of Quality.  
NOTE - The TBS Standards Mark of Quality may be used by the manufacturers only under licence from 
TBS. Particulars of conditions under which the licences are granted, m ay be obtained from TBS.  