G/TBT/N/RWA/783  
23 January 2023  
(23-0522) Page: 1/2 
Committee on Technical Barriers to Trade  Original:  English  
 
  
NOTIFICATION  
The following notification is being circulated in accordance with Article 10.6  
 
1. Notifying Member:  RWANDA  
If applicable, name of local government involved (Article 3.2 and 7.2):   
2. Agency responsible:   
Rwanda Standards Board (RSB)  
KK 15 Rd, 49  
P.O.BOX 7099, Kigali, Rwanda  
Tel: +250 788303492  
Email: info@rsb.gov.rw  
Website: www.rsb.gov.rw   
Name and address (including telephone and fax numbers , email and website 
addresses, if available) of agency or authority designated to handle comments 
regarding the notification shall be indicated if different from above:   
3. Notified under Article 2.9.2 [X], 2.10.1 [  ], 5.6.2 [  ], 5.7.1 [  ], 3.2 [  ], 7.2 [  ], 
other :  
4. Products covered (HS or CCCN where applicable, otherwise national tariff 
heading. ICS numbers may be provided in addition, where applicable):  Spices and 
condiments (ICS code(s): 67.220.10)  
5. Title, number of pages and langua ge(s) of the notified document:  DRS 548: 2023, 
Processed chili — Specification; (15 page(s), in English)  
6. Description of content:  This Working Draft Standard specifies the requirements, 
sampling and test methods for processed chili intended for direct h uman consumption 
excluding chilli oil and chilli sauce.  
7. Objective and rationale, including the nature of urgent problems where 
applicable:  Consumer information, labelling; Prevention of deceptive practices and 
consumer protection; Quality requirements; Reducing trade barriers and facilitating trade  
8. Relevant documents:   
1. AOAC 950.17, Citric acid in non -alcoholic beverages  
2. AOAC 952.13, Arsenic in food. Silver diethyldithiocarbamate  
3. AOAC 962.17, Volatile oil in spices  
4. AOAC 973.34, Cadmium in food. Atomic absorption spectrophotometric method  
5. AOAC 999.10, Lead, Cadmium, Zinc, Copper, and Iron in Foods  
6. ISO 948, Spices and condiments — Sampling  
7. ISO 3513, Chillies — Determination of Scoville index  G/TBT/N/RWA/783  
 
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  8. ISO 16649 -2, Microbiology of food and an imal 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  
9. RS CAC/RCP 1, General principles of food hygie ne — Code of practice  
10. RS CODEX STAN 192, General standard for food additives  
11. RS EAS 38, Labelling of pre -packaged foods — General requirements  
12. RS ISO 1842, Fruit and vegetable products — Determination of pH  
13. RS ISO 3960, Animal and vegetable fats and oils — Determination of peroxide 
value — Iodometric (visual) endpoint determination  
14. 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  
15. 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.  
16. RS ISO 21527 -1, Microbiology of food and animal feeding stuffs — Horizontal 
method for the e numeration of yeasts and moulds — Part 1: Colony count 
technique in products with water activity greater than 0,95  
9. Proposed date of adoption:  To be determined  
Proposed date of entry into force:  To be determined  
10. Final date for comments:  60 days from notification  
11. Texts available from:  National enquiry point [ ] or address, telephone and fax 
numbers and email and website addresses, if available , of other body:   
Rwanda Standards Board (RSB)  
KK 15 Rd, 49  
Toll Free: 3250  
Tel: +250 788303492  
Email: info@rsb.gov.rw  
Website: www.rsb.gov.rw   
P.O.BOX 7099, Kigali, Rwanda  
https://members.wto.org/crnattachments/2023/TBT/RWA/23_0552_00_e.pdf