ICS 67.060  
 
Reference number
DRS 58: 2020
© RSB 2020
  
 RWANDA 
STANDARD  DRS
58
Third edition
2020 -mm-dd
Flaked breakfast cereals —Specification  
   
DRS 58: 2020  
©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  
 
 
 
 
 
 
 
 
© RSB2020  
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ePortal: www.portal.rsb.gov.rw  DRS 58: 2020  
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 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ...................... iv 
1 Scope  ................................ ................................ ................................ ................................ ................ 1 
2 Normative references  ................................ ................................ ................................ ....................... 1 
3 Terms and defi nitions  ................................ ................................ ................................ ...................... 2 
4 Requirements  ................................ ................................ ................................ ................................ ...3 
4.1 General requirements ................................ ................................ ................................ ....................... 3 
4.2 Specific requirements  ................................ ................................ ................................ ...................... 3 
5 Food additives  ................................ ................................ ................................ ................................ ..3 
6 Hygiene  ................................ ................................ ................................ ................................ ............. 4 
7 Contaminants  ................................ ................................ ................................ ................................ ...4 
7.1 Heavy metals  ................................ ................................ ................................ ................................ ....4 
7.2 Mycotoxins  ................................ ................................ ................................ ................................ .......4 
7.3 Pesticide residues  ................................ ................................ ................................ ............................ 4 
8 Packaging and labelling  ................................ ................................ ................................ ................... 5 
8.1 Packaging  ................................ ................................ ................................ ................................ ......... 5 
8.2 Labelling  ................................ ................................ ................................ ................................ ........... 5 
9 Sampling  ................................ ................................ ................................ ................................ ........... 5 
 DRS 58: 2020  
©RSB 2020 - All rights reserved                  iv 
 Foreword  
Rwanda Standard sareprepared 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 ratifie d by me mbers of RSB Board of Director s for publication and 
gazettment as Rwanda Standards.  
DRS58 was prepared by Technical Committee RSB/TC 003, Cereals, pulses, legumes and derived products . 
In the preparation of this standard, reference was made to the f ollowing standard  (s): 
1) KS 523: 2011, Breakfast cereals — Specification — Part 2: Flaked cereals (ready -to-eat) 
The assistance de rived from the above source is hereby acknowledged with thanks.  
This thirdedition cancels and replaces the secondedition (RS  58: 2015 ), whichhas been technically revised.  
Committee membership  
The following organizations were represented on the Technical Committee on Cereals, pulses, legumes and 
derived products (RSB/TC 003) in the preparation of this standard.  
ADMA International  
Africa Improved Food (AIF)  
ASCOM Ltd  
MANOSALIWA Food Industries Ltd  
National Industrial Research and Development Agency (NIRDA)  
Radisson Blu Hotel & Convention Centre  
Rwanda Consumer's Rights Protection Organization (ADECOR)  
SOSOMA Industries  
University of  Rwanda, College of Agriculture, Animal Science  and Veterinary Medicine (UR -CAVM)  
Rwanda  Standards Board (RSB) – Secretariat  DRS 58: 2020  
1                ©RSB2020 - All rights reserved  
 Flaked breakfast cereals —Specification  
1 Scope  
This Draft Rwanda Standard specifies the requirements , sampling and test methods for ready -to-eat flaked 
breakfastcereals 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 editioncited applies. For undated references, 
the latest edition of the referenced  document (including any amendments) applies.  
AOAC 2001.04 , Fumonisins B1 and B2 in corn and corn flakes.  
AOAC 999.11, Lead, cadmium, Copper, Iron and Zinc in foods Atomic Absorption Spectrophotometry after 
dryashing  
ISO 6541, Agricultural food products — Determination of crude fibre content — Modified Scharrer method  
RS CAC/RCP 1, Code of practice — General standard for food hygiene  
RS CODEX STAN 192 , General standard for food additives  
RS EAS 38, General standard for the lebelling of prepacked foods  
RS IS O 11085, Cereals, cereals -based products and animal feeding stuffs — Determination of crude fat 
andtotal fat content by the Randall extraction method  
RS ISO 16050, Foodstuffs — Determination of aflatoxin B1, and the total content of aflatoxins B1, B2, G1 
andG2 in cereals, nuts and derived products — High-performance liquid chromatographic method  
RS ISO 16649 -2, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
ß-glucuronidase -positive Escherichia coli —Part 2: Colony -count technique at 44 °C using 5 - bromo -4-chloro -
3-indolyl ß -D-glucuronide  
RS ISO 20483, Cereals and pulses — Determination of the nitrogen content and calculation of the 
crudeprotein content — Kjeldahl method  
RS ISO 21527 -2, Microbiology of food and anim al feeding stuffs — Horizontal method for the enumeration 
ofyeasts and moulds — Part 2: Colony count technique in products with water activity less than or equal to 
0,95 
RS ISO 2171, Cereals, pulses and by -products — Determination of ash yield by incinerat ion  
©RSB 2020 - All rights reserved                  2 
 RS ISO 24333 , Cereals and cereal products — Sampling  
RS ISO 4833 -1, Microbiology of the food chain — Horizontal method for the enumeration of microorganisms — 
Part 1: Colony count at 30 degrees C by the pour plate technique  
RS ISO5985 , Animal feeding stuffs — Determination of ash insoluble in hydrochloric acid  
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.  
RS ISO 6888 -1,Microbiology of foo d and animal feeding stuffs — Horizontal method for the enumeration of 
coagulase -positive staphylococci (Staphylococcus aureus and other species) — Part 1: Technique using 
Baird -Parker agar medium  
RS ISO 712, Cereals and cereal products — Determination of moisture content — Reference met hod. 
3 Terms and definitions  
For the purposes of this standard, the follow ing terms and definitions apply . 
3.1 
flaked breakfast cereal  
ready to eat breakfast cereal with low water content and crunchy texture. They are made directly from whole 
grain kernels or parts of kernels of corn, wheat, or rice and are processed in such a way as to obta in particles, 
called flaking grits, that form one flake each  
3.2  
flaking  
separating cereal meal using flaker rolls into small pieces kn own as flakes   
3.3 
food grade packaging material  
packaging material, made of substances which are safe and suitable for their intended use and which will not 
impart any toxic substance or undesirable odour or flavour to the product  
3.4 
hardness  
maximum force during the sample compression  DRS 58: 2020  
3                ©RSB2020 - All rights reserved  
 3.5 
crispness  
food texture  and sensory quality  attribute referred to when a hard food or lo-moisture solid food emits a sound 
upon fracturing  
4 Requirements  
4.1 General requirements  
4.1.1 Flaked breakfast cereal shall be prepar ed from grains complying with relevant Standards.  
4.1.2  If the Flaked breakfast cereal s are prepared from cereal flour, the flour used shall comply with 
relevant standards.  
4.1.3  Flaked breakfast cereal shall be tender, crispy, and reasonably uniform in size and of good flavour 
and colour.  
4.1.4 Flaked breakfast cereal shall possess a good characteristic taste and odour and shall be free from 
rancid,musty, sour and other undesirable tastes and odours. The flakes shall be free from insects an d 
extraneousmat ter. 
4.1.5When immersed in milk or water the product shall readily absorb the liquid and swell 
substantiallypresenting a pleasant texture and taste. The product shall not be soggy.  
4.2 Specific requirements  
Flaked breakfast cereals shall comply with  the requirements given in the Table 1  when tested in accordance 
with test methods specified therein.  
Table 1 ▬Specific r equirements for flaked breakfast cereals  
S/N Characteristic  Requirement  Test method  
i. Moisture content, % , max 6.0 RS ISO 712  
ii. Protein %, min. 5 RS ISO 20483  
iii. Fat,  %, max 8 RS ISO 11085  
iv. Total Ash, , % m/m,  max. 3.0 RS ISO 2171  
v. Crude fibre ,  % , max. 3.0 ISO 6541  
vi. Acid insoluble ash , % m/m,  max. 0.2 RS ISO 5985  
5 Food additives  
If used, food additives  shall comply with RS CODEX STAN 192   
©RSB 2020 - All rights reserved                  4 
 6 Hygiene  
6.1 Flaked breakfast cereals shall be prepared , and handled in  accordance with RS CAC/RCP 1.  
6.2 Flaked breakfast cereals shall not exceed microbiological limits given in Table 2 when tested in 
accordance with the test methods specified therein.  
Table 2 ― Microbiological limits for flaked breakfast cereals  
S/N Type of micro -organisms  Maximum limit Test method  
i. Total Plate Count, cfu/g  500 RS ISO 4833 -1 
ii. Salmonella spp in 25 g Absent  RS ISO 6579 -1 
iii. Escherichia coli cfu/g  Absent  RS ISO 16649 -2 
iv. Staphylococcus aureus cfu/g  Absent  RS ISO 6888 -1 
v. Yeasts and moulds, cfu/g  100 RS ISO 21527 -2 
7 Contaminants  
7.1 Heavy metals  
Flaked breakfast cereals shall not exceed limits for heavy metals in Table 3  when tested in accordance with 
test method  specified therein.  
Table 3 ▬ Maximum limits for heavy metals  
S/N Contaminants  Limits (mg/kg)  Test method  
i. Lead (Pb)  0.2 AOAC 999.11  
ii. Cadmium  0.1 
7.2 Mycotoxins  
Flaked breakfast cereals shall not exceed those maximum levels of mycotoxins specified in Table 4  when 
tested in accordance with test methods specified therein.  
Table 4 ▬ Mycotoxins limits for flaked cereals  
S/N Mycotoxin  Maximum levels µg/kg, 
max Test method  
i. Total aflatoxins  10 RS ISO 16050  
ii. Aflatoxin B1  5 
iii. Fumonisin  2000 AOAC 2001.04  
7.3 Pesticide residues  
Flaked breakfast cereals shall comply with those maximum pesticide residue limits established by the 
CodexAlimentarius Commission for cereals . DRS 58: 2020  
5                ©RSB2020 - All rights reserved  
 8 Packaging and labelling  
8.1 Packaging  
 Flaked breakfast cereals  shall be packed in well -sealed moisture proof food grade packaging materials which 
will protect the product from deterioration in quality and safety throughout the shelf life.  
8.2 Labelling  
The labelling of the flaked breakfast cereals  shall comply with RS EAS 38. In addition, the following 
informationshall be legibly and indelibly marked on the container:  
a) name of product; ” Flaked breakfast cereals” ; 
b) name, location and physical address of the manufacturer;  
c) list of ingredients in descend ing order of proportions;  
d) country of origin;  
e) food additives if any ; 
f) date of manufacture;  
g) expiry date;  
h) net weight ; 
i) instructions for use; and  
j) storage instructions.  
9 Sampling  
Sampling of flaked breakfast cereals shall be done in accordance  with RS ISO 24333.   
©RSB 2020 - All rights reserved                  6 
 Bibliography  
[1] RS 58: 2015  Flaked breakfast cereals —Specification , Second edition  DRS 58: 2020  
 
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