ICS 67.250  
 
Reference number  
DRS 562: 2023 
© RSB 2023 
  
 RWANDA 
STANDARD  DRS 
562 
 
First edition  
2023-mm-dd 
Tableware — Melamine tableware — 
Specification  
 
   
DRS  562: 2023  
©RSB 2023 - 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 2023  
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 reproduce 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 562: 2023 
iii                ©RSB 2023 - All rights reserved  
 Contents  Page 
1 Scope  ................................ ................................ ................................ ................................ .............  1 
2 Normative references  ................................ ................................ ................................ ...................  1 
3 Terms and definitions  ................................ ................................ ................................ ..................  1 
4 Requirements  ................................ ................................ ................................ ................................  2 
4.1 Raw materials  ................................ ................................ ................................ ...............................  2 
4.2 Tolerance on capacity  ................................ ................................ ................................ ..................  2 
4.3 Thickness  ................................ ................................ ................................ ................................ ...... 2 
4.4 Handles  ................................ ................................ ................................ ................................ ..........  3 
4.5 Lips and rims  ................................ ................................ ................................ ................................  3 
4.6 Ovalling  ................................ ................................ ................................ ................................ .........  3 
4.7 Cure test  ................................ ................................ ................................ ................................ ........  4 
4.8 Resistance to wet heat  ................................ ................................ ................................ .................  4 
4.9 Resistance to dry heat  ................................ ................................ ................................ .................  4 
4.10  Warping  ................................ ................................ ................................ ................................ .........  4 
4.11  Resistance to low temperature  ................................ ................................ ................................ ... 4 
4.12  Thermal shock  ................................ ................................ ................................ ..............................  4 
4.13  Resistance to staining  ................................ ................................ ................................ .................  5 
5 Packing and marking  ................................ ................................ ................................ ...................  5 
5.1 Packaging  ................................ ................................ ................................ ................................ ...... 5 
5.2 Marking  ................................ ................................ ................................ ................................ ..........  5 
6 Sampling  ................................ ................................ ................................ ................................ ....... 5 
7 Test methods  ................................ ................................ ................................ ................................  5 
Annex  A (normative)  Cure test  ................................ ................................ ................................ ................  6 
A.1 Dye test  ................................ ................................ ................................ ................................ ..........  6 
Annex  B (normative)  Wet heat resistance test  ................................ ................................ ......................  7 
Procedure  ................................ ................................ ................................ ................................ ...................  7 
Annex  C (normative)  Dry heat resistance test ................................ ................................ .......................  8 
Procedure  ................................ ................................ ................................ ................................ ...................  8 
Annex  D (normativ e)  Methods of test for staining  ................................ ................................ ................  9 
D.1 General  ................................ ................................ ................................ ................................ ..........  9 
D.2 Reagents  ................................ ................................ ................................ ................................ ....... 9 
D.3 Procedure  ................................ ................................ ................................ ................................ ...... 9 
Annex  E (normative)  Resistance to low temperature  ................................ ................................ .........  10 
Annex  F (normative)  Thermal shock  ................................ ................................ ................................ .... 11 
Annex  G (normative)  Food safety symbol  ................................ ................................ ...........................  12 
Annex  H (normative)  Not microwave symbol  ................................ ................................ ......................  13 
Annex  I (normative)  Sampling  ................................ ................................ ................................ ...............  14 
I.1 Scale of sampling  ................................ ................................ ................................ .......................  14 
I.2 Number of tests and criteria for conformity  ................................ ................................ ............  14 DRS  562: 2023  
©RSB 2023 - All rights reserved                  iv 
 Foreword  
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 ratifie d by me mbers of RSB Board of Director s for publication and gazettment as 
Rwanda Standards.  
DRS  562 was prepared by Technical Committee RSB/TC 48, Plastics and plastics products . 
In the preparation of this standard, reference was made to the following document : 
IS 9220 :1979, Specification for tableware made of melamine plastics  
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 Plastics and plastics products  
(RSB/TC 48) in the preparation of this standard.  
Entreprise URWIBUTSO  
Kigali Water Limited/METITO  
MILTEC  
Water Sanitation Corporation WASAC  
Prowater Ltd  
ROTO Ltd  
RWACOM industry  
Rwanda Plastic Industry  
Rwanda Water Board (RWB)  
SPOUTS OF WATER  
Rwanda Standards Board (RSB) – Secretariat   DRS 562: 2023 
1                ©RSB 2023 - All rights reserved  
 Tableware  — Specification  — Melamine tableware  
1 Scope  
This Draft Rwanda Standard specifies requirements , sampling  and test methods  for tableware such as cups, 
saucers, plates, bowls, compartmented trays and similar articles made of melamine plastics . 
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 432, Handmade ceramic products — Specification  
RS ISO 24153, Random sampling and ra ndomization procedures  
3 Terms and definitions  
For the purposes of this standard, the  following  terms and definitions the apply.  
3.1 
melamine plastic s 
plastic s based on aminoresins, melamine being the amine present in the greatest amount by mass of the  amine s 
or amides involved in the polymerization  
3.2 
melamine formaldehyde  
synthetic resin derived from the reaction of melamine (2, 4, 6 -triamino -1, 3, 5 -triazine) with formaldehyde or its 
polymers  
3.3 
tableware  
articles which are intended to be used in conta ct with foodstuffs made of melamine plastic  
3.4 
thermal shock  
sudden change in temperature applied to melamine tableware   
©RSB 2023 - All rights reserved                  2 
 3.5 
warpage  
deviation from flatness , out of roundness or shape or deviation from shape or roundness  
[adapted from RS 432]  
3.6 
ovalling  
difference between the maximum and minimum diameters  
4 Requirements  
4.1 Raw materials  
4.1.1  Tableware shall be manufactured from alpha -cellulose filled melamine formaldehyde moulding material.  
4.1.2  The finished tableware shall shall contain no constitu ents that are capable of being extracted by foodstuffs 
under normal conditions of use, in quantities sufficient to be injurious to health and shall not give any smell or 
impart any colour when subjected to free boiling in water for 10 minutes.  
4.1.3  The su rface finish of all tableware shall be representative of that produced by good moulding practice 
and shall be reasonably free from imperfections such as orange peel, pits, flow lines and contamination. The 
surface shall not be altered by the application of  lacquer, polish or other surface coating. Flash and parting lines 
only shall be buffed.  
4.1.4  Decorations shall be incorporated in such a manner as to become an integral part of the piece and 
shall be as durable as the undecorated surface.  
4.1.5  The finis hed tableware shall have rounded edges and shall be clean, well made and free from any 
visible defects such as spots, bubbles, holes, cracks, impurities and surface scratches that can affect 
appearance or serviceability  of the tableware . 
4.2 Tolerance on capac ity 
Where the nominal capacity of the tableware is specified, the actual capacity shall not be less than the nominal 
capacity and shall not exceed it by more than 4%.  
4.3 Thickness  
The thickness shall not be less than that specified in Table 1  and Table 2  and shall be maintained over at least 
70% of the total area of the tableware:  DRS 562: 2023 
3                ©RSB 2023 - All rights reserved  
 Table 1 — Vessels with or without handles  
Nominal capacity  
ml Depth, min . 
mm Thickness, min . 
mm 
100 40 2.0 
150 40 2.5 
250 40 3.0 
550 40 4.0 
NOTE  For a tableware having capacity between those specified above, the thickness shall be determined 
proportionally.  
Table 2 — Sucers, plates, dishes, shallow bowls and similar articles  
Nominal area  
cm2 Depth greater than  
mm Thickness, min  
mm 
50 40 2.0 
250 40 2.5 
600 40 3.0 
800 40 4.0 
NOTE  For tableware having area between those specified above, the thickness shall be determined proportionally.  
4.4 Handles  
Mould handles shall not constitute extreme changes of section. There shall be no visible weld  line in the 
mould ing. The handles shall have a mea n thickness not less than 1.5 times the wall thickness, except where 
they join the cup, and shall have a cross -sectional area not exceeding 10 t, where t is the wall thickness.  
NOTE  Moulded handles are now allowed to constitute extreme changes of section in  order to avoid knit lines and 
similar flaws.  
4.5 Lips and rims  
Tableware may have an internal radius at the lip or rim to give the appearance of a thinner section. The outer 
edge shall have a radius of not less than 0.8  mm. 
4.6 Ovalling  
In the case of round tableware, ovalling shall not exceed 1  % in the case of diameters over 75  mm and 2  % in 
the case of diameters less than 75  mm.  
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 4.7 Cure test 
4.7.1  Tableware shall show not more than slight staining of the surface except at flash lines  when tested in 
accordance with the dye test given in Annex A.  
4.7.2  Tableware shall show no chalking (defined as a dry, chalk like appearance or deposit on the surface)  
when tested in accordance with the sulphuric acid test given in A2.  
NOTE  A separate ta bleware shall be used for each test.  
4.8 Resistance to wet heat  
When tested by the method described in Annex B : 
a) the tableware shall not develop cracks, nor shall they show signs of surface marking or of any other 
defect that will impair their serviceability or  appearance ; 
b) the internal volume of the articles shall not be reduced by more than 4% of the initial value; and  
c) it shall not be possible to insert a 0.375mm feeler gauge at any point between the feet or base of the 
articles and a flat surface when the arti cles are placed as normally used on the flat surface and held 
firmly in place by exerting light pressure with one finger at the centre of the base.  
4.9 Resistance to dry heat  
When tested by the method described in Annex C, the tableware shall not develop crack s, nor shall they show 
signs of surface marking or of any other defect that will impair their serviceability or appearance.  
4.10 Warping  
4.10.1  When tableware is tested by the method described in Annex D after having been subjected 
successively to the tests spe cified in clause 4.8 and 4.9, it shall not be possible to insert a 0.375mm feeler 
gauge at any point between the feet or base of the tableware and a flat surface  by applying the method in 4.10.2.  
4.10.2  Place the article as normally used on a flat surface and hold firmly in place by exerting light pressure 
with one finger at the centre of the base. introduce q 0.375mm feeler gauge at different points between the feet 
or base of the article and the surface . 
4.11 Resistance to low temperature  
When tested by the method described in Annex E, the tableware shall not break or develop cracks.  
4.12 Thermal shock  
Tableware shall show no cracking, chalking, change of colo ur or other defects that impair serviceability and 
appearance when subjected to three cycles of the t hermal shock test specified in Annex F.  DRS 562: 2023 
5                ©RSB 2023 - All rights reserved  
 4.13 Resistance to staining  
Tableware shall pass the test for staining as specified in Annex D.  
5 Packing and marking  
5.1 Pack aging 
5.1.1  The tableware shall be pack aged in well -closed containers or as agreed to between the supplier and 
the purchaser.   
5.1.2  The manufacturer of the tableware shall also supply a leaflet containing recommendations to the user 
regarding safe use and cleaning of the tableware such as avoida nce of use of abrasive scouring powders.  
5.2 Marking  
5.2.1  The container shall be securely closed and legibly marked with the following information : 
a) manufacturer’s name and/or recognized trademark ; 
b) name of the tableware ; 
c) colour of the tableware ; 
d) batch number ; 
e) country of origin ;  
f) the words ‘FOR FOOD CONTACT’, or the Food safety symbol as shown in Annex G ; and   
g) the words ‘Not microwave safe’’ or/and “not microwave safe symbol” as shown in Annex H.  
5.2.2  The container may be legibly marked with a certification mar k issued by a competent authority.  
6 Sampling  
For the purpose of ascertaining conformity of a lot to this specification, the scale of sampling and criteria for 
conformity shall be as given in A nnex  I. 
7 Test methods  
Test methods shall be conducted in accordance with the test methods specified in 4. 7 to 4.13 of this Standard. 
The tests may be carried out in any order, except that the test for warping shall be carried out last.   
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 Annex  A 
(normative)  
 
Cure test   
A.1 Dye test  
A.1.1  Procedure  
The tableware shall be immersed f or 10 minutes in boiling 0.01 percent aqueous solution of Rhodamine  
Where the colour of the tableware masks the colour of the dye, boiling 0.01 percent aqueous solution of 
methylene blue shall be used. The tableware shall then be removed from the solution , washed with hot water, 
wiped with a cloth soaked in denatured spirit, rinsed and dried. Its surface shall then be inspected for staining.  
A.1.2  Sulphuric acid test  
A.1.2.1  Apparatus and reagents  
The following apparatus and reagents shall be used:  
a) Sulphuric acid solution containing 4.45 ml of concentrated sulphuric acid in 1000 ml of water.  
b) Porcelain ename lled or stainless -steel pail - with cover, of about 2000 to 3000 ml capacity. Enamel led 
ware shall not be used if the inside surface is chipped exposing bare metal.  
c) Heater, preferably a gas burner of about 100 to 125 mm diameter. In any event, it should have sufficient 
capacity to keep the acid solution boiling fairly vigorously.  
A.1.2.2  Procedure  
The entire tableware shall be tested except that where this is impracticable a total area of not less than 130 cm2 
may be used. A fresh portion of sulphuric acid solution shall be heated to boiling in a covered container. The 
test samples should be kept separated during boiling so that the acid bath has free access to all surfaces. T he 
test samples shall be removed after 10 minutes ±5 seconds, rinsed in cold water, dried in air for 15 to 20 minutes 
and then inspected for compliance with 4. 7.2 of this Rwanda Standard . 
 
 
 DRS 562: 2023 
7                ©RSB 2023 - All rights reserved  
 Annex  B 
(normative)  
 
Wet heat resistance test   
Procedure  
The tableware shall be immersed in a tank of water maintained at boiling point for 30 minutes, and then removed 
and allowed to stand for 1 hour at room temperature.  
This cycle shall he repeated three times, making a total of four cycles. The tableware sha ll then be conditioned 
for 24 h at ambient temperature. In case of dispute, the tableware shall be conditioned for 24 h at 27  °C ± 1 °C 
at a relative humidity of 65 % ± 2 %. The tableware shall , thereafter , be inspected for compliance with clause 
4.8. 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
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 Annex  C 
(normative)  
 
Dry heat resistance test   
Procedure  
The tableware shall be placed in an air -circulating oven at a temperature of 77 °C ± 2°C for 8 h, and then 
removed and allowed to cool. It shall , then, be conditioned for 24 h at ambient temperat ure. In case of dispute, 
the tableware shall be conditioned for 24 hours at 27 ± 1°C at a relative humidity of 65 % ± 2 %. The tableware 
shall, thereafter , be inspected for compliance with 4.9. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 DRS 562: 2023 
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 Annex  D 
(normative)  
 
Methods of test for staining   
D.1 General  
Depending upon the specific application of the tableware, a selection from the list of the staining agents given 
below shall be made. The number of staining materials as well as their concentration shall be agreed to be tween 
the purchaser and the supplier.  
D.2 Reagents  
The following reagents shall be used:  
a) citric acid solution – 2 % 
b) coffee: make a brew by pouring boiling water on to the ground coffee  (80 g coffee per litre of water) in 
a hot vessel, stirring occasionally and decanting from the coffee settled at the bottom after infusion for 
5 min.  
c) cooking fat: any cooking oil or hydrogenated fat with ground turmeric powder, 1  % (m/v) 
d) milk or butter milk ; and 
e) tea: infusion made by pouring boiling water on to te a (9 g of tea/litre of water) in a hot vessel, stirring 
occasionally and decanting from the leaves after infusion for 5 min . 
D.3 Procedure  
Apply the test solution on the test surface by pouring and expose the surface to the test solution for 30 minutes. 
The te st solution shall be at 30  °C for citric acid and at 60 °C  in all other cases. Wipe the surface with a clean 
bleached cloth and observe the surface for any stain. The material shall be deemed to have failed in the test if 
any visible stain is left on the s urface.   
 
 
 
 
 
 
  
©RSB 2023 - All rights reserved                  10 
 Annex  E 
(normative)  
 
Resistance to low temperature   
The tableware shall be subjected to a temperature between 0  °C and -7 °C for 24 h by being put in a regulated 
refrigerator set at between those temperatures. The tableware shall then be examined for breakage or 
development of any cracks.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 DRS 562: 2023 
11                ©RSB 2023 - All rights reserved  
 Annex  F 
(normative)  
 
Thermal shock   
Immerse a fresh uncut specimen in a circulating  oil bath at 120  °C ± 3  °C for 5 min, remove and immediately 
place in water at 22  °C ± 3  °C. After cooling , remove the specimen, wipe off, examine and repeat the cycle 
twice.  
 
 
 
 
 
 
 
 
 
 
 
  
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 Annex  G 
(normative)  
 
Food safety symbol   
The international symbol for "food safe" material is a wine glass and a fork symbol. The symbol indicates that 
the material used in the product is considered safe for food contact. This includes food and water containers, 
packaging materials, cutlery etc. These can be made from a variety of materials including plastics, rubber, paper 
and metal.  
 
Figure 1 — The international symbol for food safe material  
DRS 562: 2023 
13                ©RSB 2023 - All rights reserved  
 Annex  H 
(normative)  
 
Not microwave symbol   
Figure H.1 and Figure H.2 illustrate a typical example of a “not microwave safe” symbol.  
 
Figure H.1 — a “not safe microwave” symbol , example 2  
 
Figure H2 — a “not safe microwave” symbol , example 2  
 
©RSB 2023 - All rights reserved                  14 
 Annex  I 
(normative)  
 
Sampling  
I.1 Scale of sampling  
I.1.1 Lot 
In a single consignment, all the tableware of identical description, produced under relatively similar conditions 
of manufacture, such as the same batch of production and the same batch of raw material, shall constitute a 
lot. 
Samples shall be selected and examined for each lot separately to ascertain conformity of the lot to the 
requirements of this specification.  
I.1.2 Number of Samples  
From each lot, 17 tablewar e shall be selected for carrying out various tests specified in this standard with a view 
to ascertaining conformity of the lot to the requirements of this standard.  
The sample tableware shall be selected at random from the lot. If the tableware in the lot  are packed in different 
boxes, about 10 % of the boxes, subject to a minimum of 2, shall be chosen at random and from each box so 
chosen, approximately equal number of tableware shall be taken at random so as to make up 17 in all.  
In order to ensure the r andomness of selection, use shall be made of random number tables in accordance with 
RS ISO 24153 . 
I.2 Number of tests and criteria for conformity  
E.2.1  All test samples selected in Annex D (D1) shall be examined for the requirements in 4.1.3 to 4.5 . 
The lot s hall be considered acceptable in respect of these requirements if each of the 17 test samples 
individually satisfies each of these requirements.  
E.2.2 If the lot has been declared acceptable in E.2. 1, then out of the 17 test samples, 5 test samples shall 
be taken at random. Each of these 5 test samples shall be tested for requirements specified in 4.7, 4.8 and 
4.13.  
The lot shall be considered acceptable in respect of these requirements if each of the 5 test samples 
individually meets all these requirements . 
E.2.3   If the lot has been found acceptable in E.2.2, the remaining two test samples shall be subjected to 
cure test specified in  4.7. DRS 562: 2023 
15                ©RSB 2023 - All rights reserved  
 The lot shall be declared to conform to the requirements of this standard if both test samples pass the cure 
test. 
 DRS 562: 2023 
 
Price based on 14  pages  
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