Tartrazine dye Na3TZ in foodstuff products was determined by a new modified carbon paste electrode, encoded sensor A, and a coated silver wire electrode, encoded sensor B, based on tartrazine TZ- cetryltrimethyl ammoniumbromide CTAB as a chemical modifier TZ-CTA. The electrodes exhibit the following characteristics listed respectively: a Nernstian slope of 17.9±0.5 and 19.4±0.2mV/decade for tartrazine ion over a wide concentration range from 4.3×10−7 to 1.0×10−2 and 1.1×10−7 to 1.0×10−2M. The lower detection limits: 3.2×10−7 and 5.5×10−8M. Short response time (5–8s) over the pH range 3.8–7.7 and 4.2–8.1. The proposed sensors display significantly high selectivity for TZ ion over a wide variety of sugars, some anions, common organic, inorganic compounds and additives. The developed electrodes were applied to the potentiometric determination of tartrazine ion in different kinds of foodstuffs: solid jelly (strawberry and custard) powder samples and soft drink (orange) samples with satisfactory results.