Reference number  
DRS  420: 2019  
© RSB 2019  
 
 
 RWANDA 
STANDARD  DRS 
420 
 
First edition  
2019 -mm-dd 
 
Banana crisps  — Specification  
 
 
  DRS 420: 2019  
©RSB 2019  - All rights reserved                  ii 
 In order to match with technological development and to keep continuous progress in industries, 
standards are subject to periodic review. Users shall ascertain that they are in possession of the latest 
edition  
 
 
 
 
 
 
 
 
© RSB 2019  
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized 
in any form or by any means, electronic or mechanical, including photocopying and microfilm, without 
prior written permission from R SB. 
Requests for permission to reprodu ce this document should be addressed to : 
Rwanda Standards  Board  
P.O Box 7099 Kigali -Rwanda  
KK 15 Rd, 49  
Tel. +250 788303492  
Toll Free: 3250  
E-mail: info@rsb.gov.rw  
Website: www.rsb.gov.rw   
ePortal: www.portal.rsb.gov.rw   DRS 420: 2019  
iii                ©RSB 2019  - All rights reserved  
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ...................  iv 
1 Scope  ................................ ................................ ................................ ................................ .............  1 
2 Normative references  ................................ ................................ ................................ ...................  1 
3 Terms and definitions  ................................ ................................ ................................ ..................  1 
4 Requirements  ................................ ................................ ................................ ................................  2 
4.1 Essential ingredients  ................................ ................................ ................................ ...................  2 
4.2 Optional ingredients  ................................ ................................ ................................ .....................  2 
4.3 Genera l requirements  ................................ ................................ ................................ ..................  2 
4.4 Defects  ................................ ................................ ................................ ................................ ...........  3 
4.5 Specific requirements  ................................ ................................ ................................ ..................  3 
5 Food additives  ................................ ................................ ................................ ..............................  4 
6 Hygiene  ................................ ................................ ................................ ................................ ..........  4 
7 Contaminants  ................................ ................................ ................................ ................................  4 
7.1 Pesticides residues  ................................ ................................ ................................ ......................  4 
7.2 Other contaminants  ................................ ................................ ................................ ......................  4 
8 Packaging  ................................ ................................ ................................ ................................ ...... 4 
9 Labelling  ................................ ................................ ................................ ................................ ........  4 
10 Sampling  ................................ ................................ ................................ ................................ ....... 5 
Annex  A (normative)  A nnex title  ................................ ................................ ................................ .............  6 
A.1 6 
Annex  B (informative)  Bibliography  ................................ ................................ ................................ ....... 7 
 DRS 420: 2019  
©RSB 2019  - All rights reserved                  iv 
 Foreword   
Rwanda Standard s are prepared  by Technical Committees and approved by R wanda Standards Board (RSB) 
Board  of Directors in  accordance with the procedures of RSB, in compliance with Annex 3 of the WTO/TBT 
agreement on the preparation, adoption and application of standards.  
The main task of technical committees is to prepare national standards.  Final Draft Rwanda S tandards adopted 
by Technical committ ees are ratified  by me mbers of RSB Board of Director s for publication and gazettment as 
Rwanda Standards.  
WD xxx  was prepared by Technical Committee RSB/TC 038, Processed fruits and vegetables . 
In the preparation of this standard, reference was made to the following standard  (s): 
1) RS EAS 774, Sweet potato crisps —Specification  
2) RS EAS 745, Potato crisps —Specification   
3) RS EAS 743, Cassava crisps —Specification  
The assistance de rived from the above source is hereby acknowledged with thanks.  
Committee membership  
The following organizations were represented on the Technical Committee on Processed fruits and vegetables  
(RSB/TC 038) in the preparation of this standard . 
JD LIUAR  
National Agricultural Export Development Board (NAEB)  
NETRAPI Ltd  
Nyarutarama Incubation Center  
Shekina Enterprise  
TUZAMURANE Cooperative  
ZIMA Enterprise  
Rwanda  Standards Board  (RSB) – Secretariat   DRS 420: 2019  
1                ©RSB 2019  - All rights reserved  
 Banana crisps —Specification  
1 Scope   
This Draft Rwanda Standards specifies the requirements, sampling and test methods for  banana crisps  intended 
for human consumption.  
2 Normative references  
The following documents are referred to in the text in such a way that some or all of  their content constitutes 
requirements of this document.  For dated references, only the edition  cited applies. For undated references, the 
latest edition of the reference d document (including any amendments) applies.  
RS CODEX STAN 192, General standard for food additives  
RS CODEX STAN 193, Codex general standard for contaminants and toxins in food and feed  
RS EAS 321, Edible fats and oils — Specification  
RS EAS 38 , Labell ing of pre - packaged foods — General requirements  
RS ISO 16649 -2, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
beta-glucuronidase -positive Escherichia coli — Part 2: Colony -count technique at 44 degrees C using 5 -bromo -
4-chloro -3-indolyl beta -D-glucuronide  
RS ISO 21527 -2, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
yeasts and moulds — Part 2: Colony count technique in products with water activity less than or equal to 0.95 
RS ISO 3960, Animal and vegetable fats and oils —Determination of peroxide value — Iodometric (visual) 
endpoint determination  
RS ISO 6579 -1, Microbiology of the food chain — Horizontal method for the detection, enumeration and 
serotyping of Salmonella  — Part 1: Detection of Salmonella spp  
3 Terms and definitions   
For the purposes of this standard , the follow ing terms and definitions apply . 
3.1 
banana crisps  
thin slices of peeled and washed bana na, deep -fried until crunchy   
©RSB 2019  - All rights reserved                  2 
 3.2  
foreign matter  
organic and  inorganic materials (such as sand, soil, glass) other than extraneous matter in the c risps  
3.3  
extraneous matter  
organic matter of banana origin other than banana c risps   
3.4 
food grade packaging material  
packaging  material, made of substances which are safe and suitable for their intended use and which will not 
alter the quality and safety of the product  
4 Requirements  
4.1 Essential ingredients  
The following essential ingredients shall be used in the manufacture of banan a crisps and shall comply with 
relevant standards:  
a) fully mature banana; and  
b) edible oil or fat complying with RS EAS 321 . 
Note: Using the oil several times may lead to poor quality sand may affect the quality of banana crisps  
4.2 Optional ingredients  
Optional  ingredients which may be used in the manufacture of banana crisps shall comply with relevant 
standards. They include but are not limited to the following:  
a) salt complying with RS EAS 35; and  
b) spices and condiments.  
4.3 General requirements  
Banana crisps  shall:  
a) be crunchy  or crispy;  DRS 420: 2019  
3                ©RSB 2019  - All rights reserved  
 b) have characteristic colour of the banana variety used;  
c) be free from off -flavours, rancidity, bitter taste or any blemish;  
d) be free from sogginess and excessive oil;  
e) be from extraneous matter and foreign matter;  
f) be uniform in siz e and thickness;  and  
g) be light yellow to golden brown in colour . 
4.4 Defects  
4.4.1  Banana crisps shall not contain more than 10% by mass of small pieces, slivers and irregular pieces.  
4.4.2  Packaged banana crisps shall have not more than 1% by mass of the crisps with the following defects:  
a) surface or internal pigmentation;  
b) blisters;  
c) callous areas ; and  
d) black specks and spots . 
4.5 Specific requirements  
Banana crisps shall comply with the specific requirements given in Table 1 when tested in accordance with test  
methods specified therein.  
Table 1—Specific requirements for  Banana crisps  
S/N Characteristic  Requirements  Test method  
i.  Moisture, % by mass, max.  4.5 AOAC 934.06  
ii.  Fat content on dry weight basis, %, by mass, 
max.  20.0 AOAC 963.15  
iii.  Free fatty acids on dry weight basis, %, max.  0.5  
iv.  Sodium chloride (NaCI) on dry weight basis, %, 
max.  2.0  
v.  Acid insoluble ash, %, by mass, max  0.05 RS ISO 5985  
vi.  Peroxide value, meq oxygen per gram max.  0.5 RS ISO 3960  
  
©RSB 2019  - All rights reserved                  4 
 5 Food additives  
Food additives which may be used in the manufacture of Banana crisps  shall comply with RS CODEX STAN 
192. 
6 Hygiene  
6.1 Banana crisps shall be manufactured and handled in accordance with the hygienic requirements 
stipulated in RS CAC/RCP 1.  
6.2 Banana crisps  shall not exceed the microbiological limits in Table 2 when tested in accordance with test 
methods specified therein . 
Table 2 — Microbiological limits for  Banana crisps  
S/N Microorganisms  Limit  Test method  
i.  Total Plate Count, cfu/g max.  103 RS ISO 4833 -1 
ii.  Escherichia coli, cfu/ g max . Absent  RS ISO 16649 -2 
iii.  Salmonella spp  in 25 g max . Absent  RS ISO 6579 -1 
iv.  Yeasts  and moulds , cfu/g , max.  102 RS ISO 21527 -2 
7 Contaminants  
7.1 Pesticides residues  
Banana crisps shall comply with the maximum residue limits for pesticides established by the Codex 
Alimentarius Commission.  
7.2 Other contaminants  
Banana crisps shall comply with  the maximum levels of the Codex  General Standard for Contaminants and 
Toxins in Food and Feed RS CODEX STAN 193.  
8 Packaging  
8.1 Banana crisps shall be packaged in food grade materials which will safeguard the hygienic, nutritional, 
technological, and organoleptic qualities of the product.  
8.2 The packaging material shall comply with the environmental legislation of the destination country . 
9 Label ling 
9.1 In addition to the requirements of RS EAS 38, the following specific labelling requirements shall be legibly 
and indelibly marked:  DRS 420: 2019  
5                ©RSB 2019  - All rights reserved  
 a) name of the product shall be " Banana crisps ”; 
b) if spiced, the product shall be labelled  as “Spiced banana crisps ”; 
c) name, location and address of the manufacturer; packer and/or distributor ; 
d) date of manufacture;  
e) best before date;  
f) country of origin;  
g) list of ingredients;  
h) net content;  
i) lot/ batch number;  
j) if used, food additives shall be declared;  
k) declaration stating "salted"  or "unsalted";  
l) declaration of flavouring agent or spice used;  
m) storage conditions;   
n) instructions for use; and  
o) instructions on disposal of used package . 
9.2  When labelling non -retail packages, information for non -retail packages shall either be given on the 
packages or in accompanying documents, except that the name of the product, lot identification and the name 
and address of the manufacturer or packer shal l appear on the packages.  
10 Sampling  
Sampling of banana crisps shall be done in accordance with  RS ISO 24333.  
 
 
  
©RSB 2019  - All rights reserved                  6 
 Annex  A 
(normative)  
 
Annex title  
A.1  
  DRS 420: 2019  
7                ©RSB 2019  - All rights reserved  
 Annex  B 
(informative)  
 
Bibliography  
[1] DRS 420: 2019  
ICS 67.080.10  
 
 
©RSB 2019  - All rights reserved