ICS 67.080.01  
 
Reference number  
DRS 207: 20 20 
© RSB 2020  
  
 RWANDA 
STANDARD  DRS 
207  
 
First edition  
2020 -mm-dd 
(Reaffirmed yyyy) 
Code of hygienic practice for dried fruits  
 
   
DRS 207: 20 20 
©RSB 2020 - 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 2020  
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 207: 20 20 
iii                ©RSB 2020  - All rights reserved  
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ............................  iv 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  1 
4 There are no terms and definitions Raw material requirements  ................................ ......................  1 
4.1 Environmental sanitation in growing and food production areas  ................................ ...................  1 
4.1.1  Sanitary disposal of human and animal wastes  ................................ ................................ ................  1 
4.1.2  Sanitary quality of irrigation water  ................................ ................................ ................................ ...... 1 
4.1.3  Animal, plant pest and disease control  ................................ ................................ ...............................  1 
4.2 Sanitary harvesting and food production  ................................ ................................ ...........................  2 
4.2.1  Equipment and product containers  ................................ ................................ ................................ ..... 2 
4.2.2  Sanitary techniques  ................................ ................................ ................................ ..............................  2 
4.2.3  Removal of obviously unfit materials  ................................ ................................ ................................ .. 2 
4.2.4  Protection of product from contamination  ................................ ................................ .........................  2 
4.2.5  Drying yards  ................................ ................................ ................................ ................................ ...........  2 
4.3 Transportati on ................................ ................................ ................................ ................................ ....... 3 
4.3.1  Facilities  ................................ ................................ ................................ ................................ .................  3 
4.3.2  Handling procedures ................................ ................................ ................................ .............................  3 
5 Plant facilities and operating requirements  ................................ ................................ .......................  3 
5.1 Plant construction and layout  ................................ ................................ ................................ ..............  3 
5.1.1  Location, size and sanitary design  ................................ ................................ ................................ ...... 3 
5.1.2  Sanitary facilities and controls  ................................ ................................ ................................ ............  4 
5.2 Equipment and utensils  ................................ ................................ ................................ ........................  5 
5.2.1  Materials  ................................ ................................ ................................ ................................ .................  5 
5.2.2  Sanitary design, construction and installation  ................................ ................................ ..................  5 
5.2.3  Equipment and utensils  ................................ ................................ ................................ ........................  5 
5.2.4  Drying equipment  ................................ ................................ ................................ ................................ .. 5 
5.3 Hygienic operating requirements  ................................ ................................ ................................ ........  5 
5.3.1  Sanitary maintenance of plant, facilities and premises  ................................ ................................ .... 5 
5.3.2  Vermin control  ................................ ................................ ................................ ................................ ....... 6 
5.3.3  Exclusio n of domestic animals  ................................ ................................ ................................ ............  6 
5.3.4  Personnel health  ................................ ................................ ................................ ................................ .... 6 
5.3.5  Toxic substances  ................................ ................................ ................................ ................................ .. 6 
5.3.6  Person nel hygiene and food handling practices  ................................ ................................ ...............  6 
5.4 Operating practices and production requirements  ................................ ................................ ...........  7 
5.4.1  Raw material handling  ................................ ................................ ................................ ..........................  7 
5.4.2  Inspection and sorting  ................................ ................................ ................................ ..........................  7 
5.4.3  Washing or other preparation  ................................ ................................ ................................ ..............  7 
5.4.4  Preparation and processing  ................................ ................................ ................................ .................  7 
5.4.5  Packaging of finished product  ................................ ................................ ................................ .............  7 
5.4.6  Preservation of finished product  ................................ ................................ ................................ .........  8 
5.4.7  Storage and transport of finished products  ................................ ................................ .......................  8 
5.5 Sanitation control programme  ................................ ................................ ................................ .............  8 
5.6 Laboratory control procedures  ................................ ................................ ................................ ............  8 
6 End product specifications  ................................ ................................ ................................ ..................  8 
 DRS 207: 20 20 
©RSB 2020 - 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 ma in 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.  
RS 207 was prepared by Tech nical Committee RSB/TC 038, Processed fruits and vegetables . 
In the preparation of this standard, reference was made to the following standard  (s): 
1) CAC/RCP 3 -1969: Code of hygienic practice for dried fruits  
The assistance de rived from the above source is hereby acknowledged with thanks.  
 The first edition (RS  207: 2014 ) has been re affirmed  by the Board on dd-mm-yyyy. 
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.  
Africa Food Supply Ltd  
Benya Co. Ltd  
Dry Fruits Ltd  
Good believers Ltd  
MIECA Ltd  
National Agricultural Export Development Board (NAEB ) 
National Industrial Research and Development Agency (NIRDA ) 
NETRAPI Ltd  
NORELGA MACADAMIA  
Nyarutarama Business Incubation Center (NBIC)  DRS 207: 20 20 
v                ©RSB 2020  - All rights reserved  
 Paragraph of participants Natural Fruits Dried Co Ltd  
Rwanda NUT Company  
SHEKINA Enterprise  
SORWATOM  
TUZAMURANE Cooperative  
University of Rwanda, College of Agriculture, Animal Sciences and Veterinary Medicine  (UR-CAVM)  
ZIMA Enterprise  
Rwanda  Standards Board  (RSB) – Secretariat  DRS 207: 20 20 
1                ©RSB 2020  - All rights reserved  
 Code of hygienic practice for dried fruits  
1 Scope  
This standard applies to all fruits that have been dried by natural or artificial means or a combination of both. 
The fruit is dried to the extent that the greater part of the moisture has been removed and in addition the fruit 
may be su bjected to a safe and appropriate treatment in preparation and packing, to permit marketing in 
normal trade channels. Fruits other than vine fruits prior to drying , if desired, and applicable  for the particular 
fruit, may be cored, or pitted, sliced, diced , quartered, halved, or otherwise subdivided. This standard does not 
apply to fruits commonly known as “dehydrated fruits” with a moisture content not exceeding 5%.  
2 Normative references   
The following documents are referred to in the text in such a way th at 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 referenced document (including any amendments) applies.  
RS EAS 12, Potable  water  —Specification  
3 Terms and definitions   
4 There are no terms and definitions  Raw material requirements  
4.1 Environmental sanitation in growing and food production areas  
4.1.1  Sanitary disposal of human and animal wastes  
Adequate precaution should be taken to ensur e that human and animal wastes are disposed of in such a 
manner as not to constitute a public health or hygienic hazard and extreme care should be taken to protect the 
fruit from contamination with these wastes.  
4.1.2  Sanitary quality of irrigation water  
Water used for irrigation should not constitute a public health hazard to the consumer through the fruit.  
4.1.3  Animal, plant pest and disease control  
Growing areas should be kept free from rotten or decomposing fruit that is attractive to insects, rodents and 
birds. Where control measures are undertaken, treatment with chemical, biological or physical agents should 
be done only in accordance with the recommendations of the appropriate official agency, by or under the 
direct supervision of personnel with a thorough und erstanding of the hazards involved, including the possibility 
of toxic residues being retained by the fruit.   
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 4.2 Sanitary harvesting and food production  
4.2.1  Equipment and product containers  
Equipment and product containers should not constitute a hazard to health.  Containers which are reused 
should be of such material and construction as to facilitate thorough cleaning, and should be so cleaned and 
maintained as not to constitute a source of contamination to the fruit.  
4.2.2  Sanitary techniques  
Harvesting and production operations, methods and procedures should be clean and sanitary.  
4.2.3  Removal of obviously unfit materials  
Unfit products should be segregated during harvesting and production to the fullest extent practicable and 
should be disposed of in an appropriate manner . The harvested fruit should be examine d by competent 
persons to ensure that it is fit for further processing into food.  
4.2.4  Protection of product from contamination  
Suitable precautions should be taken to prevent the raw fruit from being contaminated by anima ls, insects, 
vermin, birds, chemical or microbiological contaminants or other objectionable substances during handling 
and storage. The nature of the fruit and the methods of harvesting shall indicate the type and degree of 
protection required. The raw or dried fruit should be moved to suitable storage or to the processing area for 
immediate processing, as soon as possible after harvesting or drying. Where fruits are likely to have become 
infested with insects or mites during or after harvesting or drying a s a preventive measure, suitable treatment 
such as fumigation should be applied. Fruit held for processing should be stored in closed containers, 
buildings or under suitable type of covering that protects it from rodents, insects, birds, debris and dust. 
Fumigation methods and chemicals used should be approved by legal authorities having jurisdiction.  
4.2.5  Drying yards  
Where fruit is dried by the sun in drying yards, such yards should be recognized as food processing yards 
whether drying is carried out on a grow er’s property or as a commercial operation. Such yards should as far 
as possible comply with such of the provisions of clause 4  of this standard as are applicable and in particular 
with the requirements specif ied in 4.2.5.1 -4.2.5.3.  
4.2.5.1  Location  
Drying yards should in all cases be located a t sufficient distance from cattle feed lots, setting pods and/or 
other waste collection areas to prevent contamination from these sources. They should also be so located that 
they have proper and adequate drainage.  
4.2.5.2  Construct ion 
4.2.5.2.1   The drying yard should be so surfaced to permit maintenance of clean yard surfaces and 
prevent contamination of drying fruit. The drying yard should be fenced, where necessary, to keep out animals 
as far as practicable and the area around th e drying yard should be kept clean, free from weeds and other 
debris that can blow into the yard.  DRS 207: 20 20 
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 4.2.5.2.2   Cutting sheds in which fruit is pitted, cut or otherwise prepared and spread on trays for drying  
should preferably be closed buildings with screened windows that do not permit access by rodents, insects or 
birds. Where cutting is done in open sheds, adequate precautions should be taken to protect against insect, 
rodent and bird contamination or harbo urage. The sheds should be adequately lit and ventilated and 
adequate, clean toilet and handwashing facilities should be provided.  
4.2.5.2.3   Both fresh fruit for processing and the dried fruit should be stored in areas where it is protected 
from rodent, i nsect and bird depredations and storage  time should be kept to a minimum consistent with good 
manufacturing practice.  
4.2.5.2.4   There should be an adequate supply  of clean potable water for hand washing, equipment 
cleaning and raw product washing. Standar ds of potability shall not  be less than those contained in RS EAS 
12 
4.2.5.3  Hygienic operating requirements  
Drying trays, cutting equipment and storage bins should be kept clean and free from fruit residue and foreign 
substances that may cause contamination of th e fruit.  
4.3 Transportation  
4.3.1  Facilities  
Conveyance for transporting the harvested crop or raw product from the production area, place of harvest or 
storage should be adequate for the purpose intended and should be of such material and construction should 
permit  thorough cleaning and should be so cleaned and maintained as not to constitute a source of 
contamination to the fruit.  
4.3.2  Handling procedures  
All handling procedures should be such as to prevent the product from being contaminated. Extreme care 
should be tak en in transporting perishable products to prevent spoilage or deterioration. Special equipment 
such as refrigeration equipment should be used if the nature of the product or distances involved so indicate if 
ice is used in contact with the fruit, it should  be of sanitary quality as required in  5.1.2.3.   
5 Plant facilities and operating requirements  
5.1 Plant construction and layout  
5.1.1  Location, size and sanitary design  
The building and surrounding area should be such as can be kept reasonably free of objectionable o dours, 
smoke, dust, or other contamination; should  be of sufficient size for the purpose intended without crowding of 
equipment or personnel; should  be of sound construction and kept in good repair ; should be of such 
construction as to protect against the entrance or harbouring of insects or birds or vermin and should be so 
designed as to permit easy and adequate cleaning. In areas experiencing high concentrations of air -borne 
pollutants, equipment should be used to remove pollutants from the air blown acro ss or through the product.   
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 5.1.2  Sanitary facilities and controls  
5.1.2.1  Separation of processes  
Areas where raw materials are received or stored should be so separated from areas in which final product 
preparation or packaging is conducted as to preclude contamination  of the finished product. Areas and 
compartments used for storage, manufacture or handling of edible products should be separate and distinct 
from those used for inedible materials. The food handling area should be completely separated from any part 
of the  premises used as living quarters  
5.1.2.2  Water supply  
An ample supply of cold water should be available and an adequate supply of hot water where necessary. The 
water supply should be of potable quality. Standards of potability shall not be less than those contai ned in RS 
EAS 12.  
5.1.2.3  Ice  
Ice should be made from water of potable quality and should be manufactured, handled, stored and used, so 
as to protect it from contamination.  
5.1.2.4  Auxiliary water supply  
Where non -potable water is used for such purposes as fire control, it shall be carried in completely separate 
lines, identified preferably by colour and with no cross -connection or back siphonage with the lines carrying 
potable water.  
5.1.2.5  Plumbing and waste disposal  
All plumbing and waste disposal lines  (including sewer syste ms) shall be large enough to carry peak loads. All 
lines shall be water -tight and have adequate traps and vents. Disposal of waste should be effected in such a 
manner as not to permit contamination of potable water supplies. The plumbing and the manner of waste 
disposal should be approved by the official agency having jurisdiction.  
5.1.2.6  Lighting and ventilation  
Premises should be well lit and ventilated. Special attention should be given to the venting of areas and 
equipment producing excessive heat, steam, obnoxious fumes or vapours or contaminating aerosols . Good 
ventilation is important to prevent both condensation (which may drip into the product  and mould growth in 
overhead structures which growth may fall into the food. Light bulbs and fixtures suspended over food in any 
step of preparation should be of the safety type or otherwise protected to prevent food contamination in the 
case of breakage.  
5.1.2.7  Toilet rooms and facilities  
Adequate and convenient toilets should be provided and toilet areas shoul d be equipped with self -closing 
doors. Toilet rooms should be well lit and ventilated and should not open directly into a food handling area. 
They should be kept in a sanitary condition at all times. There should be associated hand -washing facilities DRS 207: 20 20 
5                ©RSB 2020  - All rights reserved  
 within the toilet area and the notices should be posted requiring personnel to wash their hands after using the 
toilet.  
5.1.2.8  Hand -washing facilities  
Adequate and convenient facilities for employees to wash and dry their hands should be provided wherever 
the process demands. They should be in full view of the processing floor. Single -use towels are recommended 
where practicable but otherwise the method of drying should be approved by the official agency having 
jurisdiction. The facilities should be kept in a sanitary condition at all times.  
5.2 Equipment and utensils  
5.2.1  Materials  
All food contact surfaces should be smooth, free from pits, crevices and loose scale, non -toxic, unaffected by 
food products and capable of withstanding repeated exposure to normal cleaning and non -absorbent unless 
the nature of a particular and otherwise acceptable process renders the use of a surface such as wood, 
necessary.  
5.2.2  Sanitary design, construction and installation  
Equipment and utensils should be so designed and constructed as to prevent hyg ienic hazards and permit 
easy   and thorough cleaning. Stationary equipment should be installed in such a manner as to permit easy 
and thorough cleaning.  
5.2.3  Equipment and utensils  
Equipment and utensils used for inedible or contaminating materials should be so identified and should not be 
used for handling edible products.  
5.2.4  Drying equipment  
Equipment  used for drying should be so constructed and operated that the product cannot be adversely 
affected by the drying medium.  
5.3 Hygienic operating requirements  
While a dditional and more specific requirements may be established for certain products, requirements in 
5.3.1 -5.3.6 should apply as minimal in all  food production, handling, storage and distribution.  
5.3.1  Sanitary maintenance of plant, facilities and premises  
The bui lding, equipment, utensils and all other physical facilities of the plant should be kept in good repair and 
should be kept clean and maintained in an orderly, sanitary condition. Waste materials should be frequently 
removed from the working area during pla nt operation and adequate waste receptacles should be provided. 
Detergents and disinfectants employed should be appropriate to the purpose and should be so used as to 
present no hazard to public health.   
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 5.3.2  Vermin control  
Effective measures should be taken to protect against the entrance into the premises and the harbourage on 
the premises of insects, rodents, birds or other vermin.  
5.3.3  Exclusion of domestic animals  
Dogs, cats and other domestic animals should be excluded from areas where food is processed or stored.  
5.3.4  Personnel health  
Plant management should advise personnel that any person afflicted with infected wounds, sores, or any 
illness, notably diarrhoea should immediately report to management. Management should take care to ensure 
that no person, while known to be affected with a disease capable of being transmitted through food or known 
to be a carrier of such disease microorganisms, or while afflicted with  infected wounds, sores or any illness, is 
permitted to work in any area of a food plant in a capa city in which there is a likelihood of such person 
contaminating food or food contact surfaces with pathogenic organisms.  
5.3.5  Toxic substances  
All rodenticides, fumigants, insecticides or other toxic substances should be stored in separate locked rooms 
or cabi nets and handled only by properly trained personnel. They should be used only by or under the direct 
supervision of personnel with a thorough understanding of the hazards involved including the possibility of 
contamination of the product.  
5.3.6  Personnel hygiene  and food handling practices  
5.3.6.1  All persons working in a food plant should maintain a high  degree of personal cleanliness while 
on duty. Clothing including suitable headdress should be appropriate to the duties being performed and 
should be  kept clean . 
5.3.6.2  Hands should be washed as often as necessary to conform to hygienic operating practices.  
5.3.6.3  Spitting, eating and the  use of tobacco or chewing gum should be prohibited in food handling areas.  
5.3.6.4  All necessary precautions should be taken  to prevent the contamination of the food product or 
ingredients with any foreign substance.  
5.3.6.5  Minor cuts and abrasions on the hands should be appropriately treated and covered with a 
suitable waterproof dressing. Adequate first -aid facilities should  be provided to meet these contingencies so 
that there is no contamination of the food.  
5.3.6.6  Gloves used in food handling should be maintained in a sound, clean and sanitary condition, 
gloves should be made of an impermeable material except where their usage would be inappropriate or 
incompatible with the work involved.  DRS 207: 20 20 
7                ©RSB 2020  - All rights reserved  
 5.4 Operating practices and production requirements  
5.4.1  Raw material handling  
5.4.1.1  Acceptance criteria  
The raw material should not be accepted by the plant if known to contain decomposed, toxic or extraneous 
substances which shall not be removed to acceptable levels by normal plant procedures of sorting or 
preparation.  
5.4.1.2  Storage  
Raw materials stored on the plant premises should be maintained under conditions that shall protect against 
contamination an d infestation and minimize deterioration.  
5.4.1.3  Water  
Water used for conveying raw materials into the plant should be from such a source or suitably treated as not 
to constitute a public health hazard and should be used only by permission of the official agency having 
jurisdiction.  
5.4.2  Inspection and sorting  
Prior to introduction into the processing line, or at a convenient point within it, raw materials should be 
inspected, sorted or culled as required to remove unfit materials. Such operations should be carried ou t in a 
clean and sanitary manner. Only clean, sound materials should be used in further processing.  
5.4.3  Washing or other preparation  
Raw materials should be washed as needed to remove soil or other contamination. Water used for such 
purposes should not be reci rculated unless  suitably treated to maintain it in a condition as not to constitute a 
public health hazard. Water used for washing, rinsing or conveying should be of potable quality.  
5.4.4  Preparation and processing  
Preparatory operations leading to the finished  product and the packaging operations should be so timed as to 
permit expeditious handling of consecutive units in production under conditions which would prevent 
contamination, deterioration, spoilage, or the development of infectious or toxigenic microor ganisms.  
5.4.5  Packaging of finished product  
5.4.5.1  Materials:  Packaging materials should be stored in a clean and sanitary manner and should not 
transmit to the product objectionable substances beyond limits acceptable to the official agency having 
jurisdictio n and should provide appropriate protection from contamination.  
5.4.5.2  Techniques: Packaging should be  done under conditions that preclude  the introduction of 
contamination into the product.   
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 5.4.6  Preservation of finished product  
Methods of preservation or trea tment of the finished product should be such as to kill any insects or mites 
remaining after processing and to result in protection against contamination, deterioration or development of a 
public health hazard. The finished product should be of such moistu re content that it can be held in the 
localities of origin and distribution under any normally foreseeable conditions for those localities without 
significant deterioration by decay, mould, enzymatic changes or other causes. In addition to applicable dryin g, 
the finished product may be treated with chemical preservatives at levels approved by the codex alimentarius 
commission as referenced in the codex commodity standards, heat processed and/or packed in hermetically 
sealed containers so that the product sh all remain safe and not spoil under normal non -refrigerated storage 
conditions.  
5.4.7  Storage and transport of finished products  
The finished products should be stored and transported under such conditions as to preclude the 
contamination with or development of pathogenic or toxigenic microorganisms and protect against rodent and 
insect infestation and deterioration of the product or of the container:  
a) the product should be stored under suitable conditions of time, temperature, humidity and atmosphere, to 
prevent significant deterioration.  
b) where dried fruits are stored under conditions in which they may become infested by insects and mites, 
appropriate methods of protection should be used regularly. Dried fruits should be stored in such a 
manner that they can be fu migated in situ or so stored that they  can be removed elsewhere for fumigation 
in special facilities (e.g. fumigation chambers, steel barges, etc.). Cold storage can be used, either to 
prevent infestation in localities where insects are likely to be presen t in ordinary storage or to prevent 
insects damaging the fruit.  
5.5 Sanitation control programme  
It is desirable that each plant in its own interest designate a single individual, whose duties are preferably 
divorced from production, to be held responsible for  the cleanliness of the plant. His staff should be a 
permanent part of the organization and should be well trained in the use of special cleaning tools, methods of 
disassembling equipment for cleaning and in the significance of contamination and the hazard s involved. 
Critical areas, equipment for cleaning and materials should be designated for specific attention as part of 
permanent sanitation schedule.  
5.6 Laboratory control procedures  
In addition to any control by the official agency having jurisdiction, it is desirable that each plan in its own 
interest should have its own or access to laboratory control of the sanitary quality of the products processed.  
The amount and type of such control shall vary with the fruit as well as the needs of management. Such 
control should reject all fruits that are unfit for human consumption. Analytical procedures should follow 
recognized or standard methods in order that the results may be readily interpreted.  
6 End product specifications  
Appropriate methods should be used for sampling, analysis and determination in the following specifications:  DRS 207: 20 20 
9                ©RSB 2020  - All rights reserved  
 a) to the extent possible in good manufacturing practice the products should be free from objectionable 
matter;  
b) the products should not contain any pathogen microorganisms or any toxic subs tance originating from 
microorganisms; and  
c) the products should comply with the requirements set forth by the codex alimentarius commission on 
pesticide residues and food additives .  
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 Bibliography  
[1] RS 207: 2014 , Code of hygienic practice for dried fruits , First edition.  DRS 207: 20 20 
 
Price based on 9 pages  
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