ICS 79.080 
 
Reference number  
DRS  573: 2024 
© RSB 2024 
  
 RWANDA 
STANDARD  DRS  
573  
 
First edition  
2024-mm-dd 
 
Wooden and bamboo toothpicks  — 
Specification  
 
   
DRS  573: 2024 
©RSB 2024 - 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 2024 
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. 
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Website: www.rsb.gov.rw  
ePortal: www.portal.rsb.gov.rw   DRS  573:2024 
iii                ©RSB 2024 - All rights reserved  
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ...................  iv 
1 Scope  ................................ ................................ ................................ ................................ .............  1 
2 Normative references  ................................ ................................ ................................ ...................  1 
3 Terms and definitions  ................................ ................................ ................................ ..................  2 
4 Classification  ................................ ................................ ................................ ................................  4 
4.1 Shape  ................................ ................................ ................................ ................................ .............  4 
4.2 Structural types  ................................ ................................ ................................ ............................  5 
5 Requirements  ................................ ................................ ................................ ................................  7 
5.1 Species  ................................ ................................ ................................ ................................ ..........  7 
5.2 Size and tolerances  ................................ ................................ ................................ ......................  8 
5.3 The quality of surface finish  ................................ ................................ ................................ ........  9 
5.4 Sensory requirements ................................ ................................ ................................ ..................  9 
5.5 Moisture content  ................................ ................................ ................................ ...........................  9 
5.6 Test methods  ................................ ................................ ................................ ..............................  10 
5.6.1  Size................................ ................................ ................................ ................................ ...............  10 
5.6.2  Length  ................................ ................................ ................................ ................................ ..........  10 
5.6.3  Diameter  ................................ ................................ ................................ ................................ ...... 10 
5.6.4  End taper angle  ................................ ................................ ................................ ...........................  10 
5.6.5  Width and thickness  ................................ ................................ ................................ ...................  10 
5.6.6  The quality of surface finish  ................................ ................................ ................................ ...... 10 
5.6.7  Sensory requirements ................................ ................................ ................................ ................  11 
5.6.8  Moisture content  ................................ ................................ ................................ .........................  11 
6 Hygiene  ................................ ................................ ................................ ................................ ........  11 
7 Packaging  ................................ ................................ ................................ ................................ .... 11 
8 Labelling  ................................ ................................ ................................ ................................ ...... 11 
9 Storage and transportation  ................................ ................................ ................................ ....... 11 
10 Sampling  ................................ ................................ ................................ ................................ ..... 11 
  DRS  573: 2024 
©RSB 2024 - All rights reserved                  iv 
 Forewor d 
Rwanda Standard s are prepared  by Technical Committees and approved by Rwanda 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.  
DRS  XXX was prepared by Technical Committee RSB/TC 67, Consumer Products . 
In the preparation of this standard, reference was made to the following standards:  
Chinese standard on wooden toothpick  (木制牙签的中国标准) 
The assistance derived from the above source is hereby acknowledged with thanks.  
Committee membership  
The following organizations were represented on the Technical Committee on Consumer Products  (RSB/TC 
67) in the preparation of this standard.  
Paragraph of p articipants  
Yako Ltd  
UR-CAVM  
UR-CST 
RFA 
ADECOR  
SfS 
RICA  
MINICOM  
Rwanda  Standards Board  (RSB) – Secretariat  DRS 573:2024 
1                ©RSB 2024 - All rights reserved  
 Wooden  and Bamboo  toothpi cks — Specification  
1 Scope  
This Draft Rwanda S tandard specifies the terms and definitions,  classification, requirements, packaging,  
labelling, transportation and storage of wooden and bamboo toothpicks. This standard applies to wooden and 
bamboo  sticks processed from wood and bamboo for tooth picking . 
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 referenced document (including any amendments) applies.  
RS 427 , Round and sawn timber — Nomenclature of timbers used in Rwanda  
RS 413 , Furniture — Quality and grading of wooden furniture  
RS ISO 13061 -1, Physical and mechanical properties of wood — Test methods for small clear wood specimens 
— Part 1: Determination of moisture content for physical and mechanical tests  
RS ISO 2859 -1:1, Sampling procedures for inspection by attributes — Part 1: Sampling schemes indexed by 
acceptance quality limit (AQL) for lot -by-lot inspection  
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 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 688 8-1, Microbiology of food 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 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  
 
 
  
©RSB 2024 - All rights reserved                  2 
 3 Terms and definitions  
For the purposes of this document, the following terms and definitions apply.  
ISO and IEC maintain terminological databases for use in standardization at the following addresses:  
— IEC Electropedia: available at http://www.electropedia.org/  
— ISO Online browsing platform: available at http://www.iso.org/obp  
3.1 
tip 
slender end of a toothpick.  
3.2 
Split  tip 
Stubble on the tip of a toothpick.  
3.3 
Arris  tip 
The longitudinal prismatic tip of the tip of a toothpick.  
3.4 
Decay  
Due to the invasion of decaying bacteria, the cell wall material is decomposed, resulting in the loosening of 
bamboo tissue structure, the decrease of strength and density, and the phenomenon of colo ur change.  
3.5 
 wooden toothpick  
Wooden sticks are made from wood as raw materials, and are processed by rotary cutting, shearing, drying, 
rod making, and sharpening  
 
 DRS 573:2024 
3                ©RSB 2024 - All rights reserved  
 3.6 
Bamboo toothpick  
bamboo  sticks are made from bamboo  as raw materials, and are processed by rotary cutting, shearing, drying, 
rod making, and sharpening  
3.7 
 Surface arris  
Longitudinal ribs on the surface of toothpicks  
3.8 
 little tip  
The slender tip of the toothpick  
3.9 
 barbed tip  
Toothpick tip with barb -shaped tip  
3.10 
 obtuse tip  
toothpick with a thicker tip than the specified diameter  
3.11 
 split tip  
Stubble at the tip of a toothpick  
3.12 
 arris tip  
Longitudinal prismatic tip on the tip of a toothpick  
  
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 3.13 
 split  
Separation of wood  or bamboo  fibers along the direction of the grain  
3.14 
 wane  
Defects due to machining, pla nning, sanding or impact  
3.15 
 prickle  
During the processing of toothpicks, raised wood  or bamboo  fiber bundles are formed on the surface  
3.16 
decay  
decomposition of material due to the invasion of decaying bacteria and/or fungi resulting to reduced strength 
and structure.  
3.17 
staining  
Influenced by other substances, the surface color is different from the original color or has an odor  
3.18 
fungus  
Changes in material and material color due to mold growth  
4 Classification  
4.1 Shape  
The main shapes of wooden or bamboo toothpicks include the following four:  
a) round bi -pointed toothpicks;  DRS 573:2024 
5                ©RSB 2024 - All rights reserved  
 b) circular single -pointed toothpicks;  
c) circular carved toothpicks;  
d) Flat toothpicks.  
4.2  Structural types  
a) Round bi -pointed toothpicks  
A toothpick with a cone at both ends and a cylinder at the middle, see Figure 1.  
 
where:  
ϕ1: the diameter of the cylinder in the middle section  
ϕ2: the diameter of tip plane  
α: end taper angle  
L: length  
Figure 1: Round bi -pointed toothpick  
b) Round single -pointed toothpicks  
A toothpick with a cone at one end and a cylinder at the middle and the other end, see Figure 2.  
 
where:  
ϕ1: the diameter of the cylinder in the middle section  
ϕ2: the diameter of tip plane  
 
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 α: end taper angle  
L: length  
Figure 2: Round single -pointed toothpicks  
c) Round carved toothpicks  
One end is a cone, the other end is engraved, and the middle is a cylindrical toothpick, see Figure 3.  
 
Figure 3: Round carved toothpicks  
d) Flat toothpicks  
A toothpick with a wedge -shaped prolate, see Figure 4.  
 
Where:  
b1: length  
b2: width of small head  
L: width of large head  
h: thickness  
Figure 4: Flat toothpicks  
 
DRS 573:2024 
7                ©RSB 2024 - All rights reserved  
  
5 Requirements  
5.1 Species  
The wood  and bamboo  used to make wooden and bamboo toothpicks shall be one of the species specified in 
one of the following species:  
a) Betula spp. (Birch)  
b) Tilia spp. (Basswood)  
c) Populus spp. (poplar)  
d) Picea spp. (spruce)  
e) Abies spp. (fir)  
f) P. Sylvestris var.  mongolica Litv. (Pinus sylvestris)  
g) Alnus spp. (Alder)  
h) A. mono maxim (maple)  
i) phyllostachys aureo (yellow bamboo)  
j) phyllostachys bisseti,  (green bamboo)  
k) Other species  
 
 
 
 
 
 
  
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 5.2 Size and tolerances  
a) Sizes and tolerances of r ound wooden  and bamboo  toothpick  shall be according to Table 1.  
Table 1: Sizes and tolerances of round toothpick  
Requirement   Unit  Size  Tolerance  
Length  (L) mm 60, 65, 68, 70, 80, 100, 
105 ±0.5 
Engraving length  
(L1)  mm 9-12 - 
Diameter ( ϕ1) mm 2, 2.2, 2.4, 2.5, 3.0  ±0.1 
Diameter of tip 
plane (ϕ2)  mm 0.2  ±0.1 
End taper angle 
(α) (O) 11 ±3 
b) Sizes and tolerances of f lat wooden and bamboo toothpicks  shall be according to Table 2  
Table 2: Sizes and tolerances of flat toothpicks  
Requirement  Unit  Size  Tolerance  
Length (L)  mm 58-60 ±1.0 
Width of s mall 
head  (b1)  mm 1.3 ±0.2 
Width of large 
head (b 2) mm 2.3, 2.7  ±0.2 DRS 573:2024 
9                ©RSB 2024 - All rights reserved  
 Thickness  (h)  mm 0.5 ±0.2 
5.3 The quality of surface finish  
The quality of surface finish  of wooden and bamboo toothpicks shall be according to Table 3.  
Requirement  Permissible limit  
Decay, cavities, peeling, mildew, pollution, odo ur Not permitted  
Splitting  Not permitted  
Cracks  Not more than 20% of the length  
Roughness   Small  
Consistency of fiber and length direction  Consistent  
Void, hook, blunt  and edge point s Slight  
Note:  Slight means that it can be observed with the naked eye at a distance of 50  cm from the product under natural 
light.  
5.4 Sensory requirements  
toothpicks shall have  a clean, smooth and odor -free surface.  It shall not contain any foreign chemicals harmful 
to human beings.  
5.5 Moisture content  
Wooden and bamboo toothpicks shall have a  moisture content ranging from 8 -12%.  
©RSB 2024 - All rights reserved                  10 
 5.6 Test methods  
5.6.1  Size  
The measuring instruments used shall be : 
a) Steel ruler: the division value is 0.5  mm 
b) Vernier cal liper: the division value is 0.02  mm 
c) The degree value is : 0.02'  
5.6.2  Length  
The length shall be  measured with a steel ruler . The accuracy shall be  0.5 mm. 
5.6.3  Diameter  
The diameter of round wooden  or bamboo  toothpicks shall be  measured at one -half of the full length.  
The diameter of the tip plane shall be  measured with a vernier calliper at the smallest point of the tip.  
The accuracy of the measurement shall be 0.02 mm.  
5.6.4  End taper angle  
The cone angle of the end of round wooden  or bamboo  toothpick s shall be measured at the end with a universal 
angle ruler. The a ccuracy shall be  0.02'.  
5.6.5  Width and thickness  
The width of the flat wooden or bamboo toothpick shall be  measured at the small end and the large end with a 
vernier cal liper. 
The thickness shall be  measured at half of the full length.  
The a ccura cy shall be  0.02mm  
5.6.6  The quality of surface finish  
The quality of surface finish  of wooden or bamboo toothpicks  
When tested using visual inspection and nose -sniffing methods  under normal lighting or natural light, wooden 
or bamboo toothpicks  shall meet requirements specified in Clause 5.3 of this standard.  DRS 573:2024 
11                ©RSB 2024 - All rights reserved  
 5.6.7  Sensory requirements  
When wooden or bamboo toothpicks are  tested  one by one by visual inspection and nose olfactory , they shall 
meet requirements specified in Clause 5.4 of this standard.  
5.6.8  Moisture content  
When tested in accordance with RS ISO 13061 -1, wooden or bamboo toothpicks shall meet requirements 
specified in Clause 5.5 of this standard.  
6 Hygiene  
6.1 Toothpicks shall be handled, produced in a hygienic manner in accordance with RS CAC/RCP 1  (General 
principles for food hygiene)  
6.2 Wooden t oothpicks shall not exceed the microbiological limits in table 4 when tested in accordance with 
test methods specified therein  
Table 4 ─ Microbiological limits for wooden  toothpicks  
S/N Microorganism  Maximum limits  Test method  
i.  Total Viable Count, cfu/g  103 RS ISO 4833 -1 
ii.  Escherichia coli , cfu/g  Absent  RS ISO 16649 -2 
iii.  Staphylococcus aureus , cfu/g  Absent  RS ISO 6888 -1 
iv.  moulds, cfu/g, max  25 RS ISO 21527 -2 
7 Packaging  
7.1 The packaging sh all be firm, clean and moisture -proof.  
7.2 The packaging materials sh all be dry, and free of peculiar smell, which will not affect the product quality.  
8 Labe lling  
The packaging sh all be marked with the factory name, factory address, product name, specifications, quantity, 
grade, date of manufacture, implementation standard number, expiry period, safety warning and other signs 
which can be stamped with other product signs according to the supply and demand contract.  
9 Storage and transportation  
During storage and transportation, the product shall be protected from moisture, fire and pollution.  
10 Sampling  
Sampling shall be performed in accordance with RS ISO 2859 -1   
©RSB 2024 - All rights reserved                  12 
  DRS  573:2023 
 
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