G/TBT/N/RWA/805  
23 January 2023  
(23-0556) 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):  Animal 
and vegetable fats and oils (ICS code(s): 67.200.10)  
5. Title, number of pag es and language(s) of the notified document:  DRS 370: 2023, 
Mayonnaise — Specification; (13 page(s), in English)  
6. Description of content:  This Draft Rwanda Standard specifies the requirements, 
sampling and test methods for mayonnaise intended for human consumption.  
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. RS ISO 1842, Fruit and vegetable products — Determination of pH  
2. RS ISO 3960, Animal and vegetable fats and oils — Determination of peroxide 
value — Iodometric (visual) endpoint determination  
3. 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  
4. RS ISO 5555, Animal and vegetable fats and oils — Sampling  G/TBT/N/RWA/805  
 
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  5. RS ISO 6888 -1, Microbiology of food and a nimal feeding stuffs — Horizontal 
method for the enumeration of coagulase -positive staphylococci (Staphylococcus 
aureus and other species) — Part 1: Technique using Baird -Parker agar medium  
6. RS ISO 8294, Animal and vegetable fats and oils — Determination of  copper, iron 
and nickel contents — Graphite furnace atomic absorption method  
7. 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.  
8. RS ISO 12193,  Animal and vegetable fats and oils — Determination of lead by 
direct graphite furnace atomic absorption spectroscopy  
9. RS ISO 21527 -1, Microbiology of food and animal feeding stuffs — Horizontal 
method for the enumeration of yeasts and moulds — Part 1: Colo ny count 
technique in products with water activity greater than 0,95  
10. AOAC 950.17, Official Method Citric Acid in non -alcoholic Beverages  
11. AOAC 952.13, Arsenic in food. Silver diethyldithiocarbamate  
12. ISO 17189, Butter, edible oil emulsions and spreadable fats — Determination of 
fat content (Reference method  
13. ISO 16649 -2, Microbiology of food and animal feeding stuffs — Horizontal method 
for the enumeration of beta -glucuronidase -positive Escherichia coli — Part 2: 
Colony -count technique at 44 degr ees C using 5 -bromo -4-chloro -3-indolyl beta -
D-glucuronide  
14. RS CAC/RCP 1, General principles for food hygiene  
15. RS CODEX STAN 192, General standard for food additives  
16. RS CODEX STAN 210, Named vegetable oils  
17. RS CODEX STAN 212, Sugars — Specification  
18. RS EAS 12, Potable water — Specification  
19. RS EAS 35, Fortified food grade salt — Specification  
20. RS EAS 38, General requirements of labelling of pre -packaged foods  
21. RS EAS 147 -1 Vinegar — Specification Part 1: Vinegar from natural sources  
22. RS ISO 661, Animal and vegetable  fats and oils — Preparation of test sample  
23. RS ISO 1738, Butter — Determination of salt content  
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_0588_00_e.pdf