ICS 67.100  
 
Reference number  
DRS 475 : 2021  
© RSB 2021  
  
 RWANDA 
STANDARD  DRS  
475  
 
First edition  
2021 -mm-dd 
 
Milk zone  — Requirements  
   
DRS 475 : 2021  
©RSB 2021 - 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 2021  
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 475 : 2021  
iii                ©RSB 2021  - All rights reserved  
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ...................  iv 
1 Scope  ................................ ................................ ................................ ................................ .............  1 
2 Normative references  ................................ ................................ ................................ ...................  1 
3 Terms and definitions  ................................ ................................ ................................ ..................  1 
4 License  ................................ ................................ ................................ ................................ ..........  3 
5 Location  ................................ ................................ ................................ ................................ .........  3 
6 General design and structural requirements  ................................ ................................ ............  3 
7 Milk zone requirements ................................ ................................ ................................ ................  3 
7.1 Operation room  ................................ ................................ ................................ .............................  4 
7.2 Toilet  ................................ ................................ ................................ ................................ ..............  4 
8 Utilities  ................................ ................................ ................................ ................................ ...........  4 
8.1 Road accessibility  ................................ ................................ ................................ ........................  4 
8.2 Water  ................................ ................................ ................................ ................................ ..............  4 
8.3 Electricity  ................................ ................................ ................................ ................................ ...... 4 
9 Machines, equipment and tools  ................................ ................................ ................................ .. 5 
10 Milk cooling system  ................................ ................................ ................................ .....................  5 
11 Transportation  ................................ ................................ ................................ ..............................  5 
12 Hygiene  ................................ ................................ ................................ ................................ ..........  5 
12.1  General requirements  ................................ ................................ ................................ ..................  5 
12.2  Personal hygiene management  ................................ ................................ ................................ .. 6 
12.2.1  Health Status of vendor  ................................ ................................ ................................ ...............  6 
12.2.2  Personal Hygiene and Behaviour  ................................ ................................ ...............................  6 
13 Safety measures and environmental management  ................................ ................................ .. 6 
 DRS 475 : 2021  
©RSB 2021 - 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 ratifie d by me mbers of RSB Board of Director s for publication and gazettment as 
Rwanda Standards.  
DRS 475  was prepared by Technical Committee RSB/TC 004, Milk and milk products  
In the preparation of this standard, reference was made to the following standard  (s): 
1) TAS 6401: Good manufacturing practices for milk zone  
2) US 163: Standard of hygienic practise for milk and milk products  
3) RS 293: Milk collection centre (MCC)  
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 Milk and milk products (RSB/TC 
004) in the preparation of this standard.  
Benya Co.Ltd  
Blessed Dairy Ltd  
Inyange Industries Ltd  
Ishyo Food Ltd  
Mukamira Dairy Ltd  
National Industrial Research and Development Agency ( NIRDA ) 
Nyarutarama Business Incubation Centre  
Rwanda  Agriculture and Animal Resources Development Board  (RAB)  
Rwanda Inspectorate, Competition and Consumer Protection Authority ( RICA ) 
Soma Gacye Ltd  DRS 475 : 2021  
©RSB 2021 - All rights reserved                  ii 
 Urwibutso Ese  
Rwanda  Standards Board  (RSB) – Secretariat  
  DRS 475 : 2021  
1                ©RSB 2021  - All rights reserved  
 Milk zone  — Requirements  
1 Scope   
This Draft Rwanda Standard  specifies requirements for location, structure, facility, equipment , handling and 
management for milk zone  intended for selling milk or milk products to ensure that public health is protected . 
2 Normative references   
The following documents a re 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 referenced document (including any  amendments) applies.  
RS CAC/RCP 1, General principles for food hygiene — Code of practice  
RS CAC/RCP 57, Code of hygienic practice for milk and milk products  
RS EAS 12, Potable water — Specification  
3 Terms and definitions   
For the purposes of this standard, the follow ing terms and definitions apply   
3.1 
cleaning  
removal of milk residues and objectionable  matter  (soil, dirt, grease etc ). 
3.2 
contaminant  
biological or chemical agent, foreign matter, or other substances not intentionally added to food  which may 
compromise food safety or suitability.  
3.3 
contamination  
introduction or occurrence of a contaminant in food or food environment   
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 3.4 
milk product  
product obtained from milk with the addition only of food additives, processing aids and other ing redients 
functionally necessary for the manufacturing process  
3.5 
milk zone  
public place recognized by the competent authority where milk and  or milk products are sold  
3.6 
potable water 
water, which shall comply with RS EAS 12 . 
3.7 
raw milk  
milk produced by cow after calving not less than seven days and free from colostrums without having  undergone 
processes  
3.8 
competent authority  
Ministry having responsibility and any local or officially recognised authority  
3.9 
utensil  
appliance, container and equipment including traditional types used in the processing, storage and sale of milk 
and milk products.  
3.10 
waste w ater 
 sullage  water arising as a result of the activity of milk and milk products handlers.  
3.11 
water c ontainer  
form of food grade container which is used solely for the purpose of storing and serving water and has not been 
used previously for any other purposes which could cause contamination of the water stored in it.  DRS 475 : 2021  
3                ©RSB 2021  - All rights reserved  
 4 License  
4.1 Milk zone  shall be licensed by the competent authority .  
4.2 In addition to the requirements laid down in the relevant Laws of Rwanda , licensing of milk zone shall be 
subject to the following:  
a) An authorised registered medical practitioner shall medically examine every person empl oyed in 
connection with milk zone in accordance with relevant regulations. Subsequently, the employee shall 
be medically examined at least twice  in a year; if necessary, to ensure that s he/he is medically fit and 
free from communicable diseases. A record and certificate of such examination shall be maintained.  
b) Milk zone worker shall have been trained on  handling  milk and milk products before they are licensed 
by competent  authority . 
5  Locat ion 
5.1 The location of milk zone  shall be authorized by the competent authority  
5.2 Milk zone  shall be in the appropriate location distanced from any source of pollution, such  as, smoke and 
rubbish dump and waste disposal area.  
5.3 The milk zone  shall hav e access to facilities such as clean water and  power supply.  
6 General design and structural requirements  
The construction and building materials  of milk zone  shall conform to the National Building Regulations and 
relevant Standards  and shall be:  
a) of a type approved by the competent  authority ; 
b) constructed from impervious materials that can be easily cleaned such as stainless steel, aluminium, 
glazed tiles or any other materials as approved by the competent  authority ; and  
c) properly constructed as to b e readily cleaned and maintained in a good state of repair at all times.  
7 Milk zone requirements  
Facilities shall:  
a) include operation room, washing and toilet facilities . 
b) permit protection against cross -contamination  
c) be clearly signposted   
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 7.1 Operation room  
7.1.1  Facility shall provide space to accommodate the operations that are taking in a milk zone to ensure that 
there is no milk contamination.  
7.1.2   Wall shall be finished with non -absorbent, washable and easy to clean materials  
7.1.3  Floor shall be made of impact -resistant, non -corrosive, non -absorbent and easy to clean materials, 
undamaged, and shall drain easily. Wall and floor connection shall be of curved angle.  
7.1.4  Wall shall be made of materials not causing contamination. Interior surface shall be  smooth without dirt 
accumulation, clean and undamaged, with no opening passage to prevent the entry of disease carrier animals.  
7.1.5  Ceiling shall be designed, constructed and finished as to prevent the accumulation of dirt and minimize 
condensation, mou ld development and flaking and shall be easy to clean.  
7.1.6  All windows shall be  provided with screens fitted to the outside which shall be removable for cleaning 
and the sills shall be slopping.  
7.2 Toilet  
Milk zone shall be provided with toilet,  located in appropriate position, adequate and able to prevent milk  and/or 
milk products  contamination effectively.  
8 Utilities  
8.1 Road accessibility  
8.1.1  Access roads to Milk Collection Center shall be at least compacted gravel road as per the Rwanda 
Rural Road Standard.  
8.1.2  The building verge, main internal access road, loading bays and all areas serving vehicular traffic shall 
be either paved or tarred.  
8.2 Water  
Milk zone shall ensure sufficient supply of potable water at all times. Where necessary, such  as in the case of 
mobile vendors or where potable water supply is not yet available, potable water shall be stored in clean water 
containers.  
8.3 Electricity  
8.3.1 Milk zone shall have access to power supply  
8.3.2 The electrical installation shall comply with Rwanda Electrical code.  DRS 475 : 2021  
5                ©RSB 2021  - All rights reserved  
 8.3.3 Installation of electric wires and sockets shall be neat, well arranged and shall be in the position that 
cause no contamination and safe for operators.  
9 Machines, equipment and tools  
9.1 The equipment, including containers for storing drinking water, shall be made of materials which do not 
transmit toxic substances, odour or taste, are not absorbent, are resistant to corrosion and capable of 
withstanding repeated cleaning and disinfecting.  
9.2 Only containers made of food grade material, not previously used for non -food use, maintained in good 
state of cleanliness and repair shall be used.  
9.3 Milk coolers and refrigerators shall not be overloaded and their temperatures shall be maintained at a 
maximum of 4 oC. 
9.4 All washed an d clean utensils shall be handled, stored or transported separately from unclean and used 
utensils and other sources of contamination such as vermin  
10 Milk cooling system  
10.1 The cooling system shall be able to reduce the raw milk temperature to the range o f 2 °C -4 °C within  two 
hours and maintain the raw milk temperature constantly.  
10.2 The device shall be regularly maintained and calibrated  
10.3 Temperature shall be monitored and record kept.  
10.4 Where water is used in the cooling system it shall be tre ated for its quality. In case the chemicals are  
used, only food grade chemicals shall be used.  
11 Transportation  
Milk and milk products that require transportation to the point of sale shall conform to relevant national regulation  
12 Hygiene  
12.1 General requirements  
Operation s in the Milk zone shall be done accordance with the provisions in RS CAC/RCP 1 and  RS CAC/RCP 
57.  
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 12.2 Personal hygiene management  
12.2.1  Health Status of vendor  
12.2.1.1  Any vendor or helper who is suffering from jaundice, diarrhoea, vomiting, fever, sore throat with 
fever, discharge from ear, eye and nose, visibly infected skin lesions (boils, cuts, etc.) shall cease from handling 
food in any capacity and seek medical treatment.  
12.2.1.2  Any vendor or helper who has been identified as or is known to be or has previously been a carrier 
of food borne disease organisms  and communicable diseases and , shall not be involved in any food handling 
activity until certified by a Medical Officer or any other medical practitioner as a non -carrier.  
12.2.1.3  Any vendor or  helper shall be free from  communicable diseases and  food and water borne disease 
such as typhoid, hepatitis A or any other food and water borne diseases as required by relevant authority.  
12.2.2  Personal Hygiene and Behaviour  
Every vendor or helper, during the conduct of his business, shall observe the following:  
a) Wear an identification tag Dress in clean and proper attire.  
b) Wash hands thoroughly with soap and clean water before and after handling food, after visiting the toilet, 
after handling unsanitary articles , touching animals, touching raw food, after handling toxic and dangerous 
materials and as and when necessary.  
c) Finger nails shall be kept short and clean at all times.  
d) Hair shall be kept clean and tidy and shall be covered during operation.  
e) Non-infected cu ts shall be completely protected by a waterproof dressing which is firmly secured and 
routinely changed.  
f) Shall not smoke or chew chewing gum while selling milk or milk products.  
g) Refrain from any unhygienic practices such as spitting and cleaning nose, ears  or any other body opening 
or sore.  
h) Shall not sneeze or cough onto the milk or milk products.  
i) The use of gloves is not recommended.  
13 Safety measures and environmental management  
Safety measures shall be as follows:  
a) First-Aid kit and training course thereof shall be provided;  
b) Fire extinguishers shall be installed;  DRS 475 : 2021  
7                ©RSB 2021  - All rights reserved  
 Bibliography  
[1] IS 7005 -1973, Standard for Hygienic Conditions for Production, Processing, Transportation and distribution 
of Milk. Indian Standards Institution .  
[2] IS. 3219:1990, Standard of practice fo r hygiene for Hygiene in the Food and Drink Manufacturing Industry. 
National Standards Authority of Ireland.  
[3] CAC/DL 22 -1997 , Guidelines for the design control measures for street vended foods in Africa. Standards 
Alimentarius commission  
 DRS 475 : 2021  
 
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