Reference number  
DRS 369 :2017  
© RBS yyyy 
© RSB 2017  
 
 RWANDA 
STANDARD  DRS  
369 
 
First edition  
2017 -mm-dd 
 
Edible ice lollies—Specification  
 
  PD xxx: 2017  
©RSB 2017  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 2017  
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  
Tel. +250 252 586103/ 582945  
E-mail: info@rsb.gov.rw  
Website: www.rsb.gov.rw  DRS 369 :2017  
iii                 ©RSB 2017  All rights reserved  
 
 Contents  Page 
1 Scope  ................................ ................................ ................................ ................................ .............  1 
2 Normative re ferences  ................................ ................................ ................................ ...................  1 
3 Terms and definitions  ................................ ................................ ................................ ..................  2 
4 Requirements  ................................ ................................ ................................ ................................  2 
4.1 Ingredient s ................................ ................................ ................................ ................................ .... 2 
4.2 General requirements  ................................ ................................ ................................ ..................  3 
4.3 Specific requirements  ................................ ................................ ................................ ..................  3 
4.4 Microbiological requirements  ................................ ................................ ................................ ..... 3 
5 Hygiene  ................................ ................................ ................................ ................................ ..........  3 
6 Contaminants  ................................ ................................ ................................ ................................  4 
6.1 Pesticides residues  ................................ ................................ ................................ ......................  4 
6.2 Heavy metals  ................................ ................................ ................................ ................................ . 4 
7 Food addit ives ................................ ................................ ................................ ..............................  4 
8 Packaging  ................................ ................................ ................................ ................................ ...... 4 
9 Labelling  ................................ ................................ ................................ ................................ ........  4 
10 Sampling  ................................ ................................ ................................ ................................ ....... 5 
Annex  A (normative)  Annex title  ................................ ................................  Error! Bookmark not defined.  
A.1 General  ................................ ................................ .............................  Error! Bookmark not defined.  
Annex  B (informative)  Which styles correspond to which element — Quick reference guide  . Error! 
Bookmark not defined.  
 PD xxx: 2017  
©RSB 2017  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.  
RS 369 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:  
1) TZS 1426 Edible ices(lollies )— Specification  
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.  
Enterprise Urwibutso  
Fromagerie Ikambere  
Fromagerie La Reine  
Global Trading Impex Serena Nice Cream (GTI)  
Inyange Industries  
Laiterie Nyabisindu  
Ministry of Agriculture (MINAGRI/RALIS)  
Rubilizi Dairy  
Agashinguracumu L td 
Rwanda Consumer’s Rights Protection Organization (ADECOR)  
Rwanda  National Dairy Platform (RNDP)  DRS 369 :2017  
v                 ©RSB 2017  All rights reserved  
 
 Rwanda  Standards Board (RSB) – Secretariat  PD xxx: 2017  
©RSB 2017  All rights reserved                  vi 
 
 Introduction  
Edible ices (lollies) are frozen confectionery, delicacies usually made from sugar or permitted sweet eners mixed 
with water and natural fruit juices or fruit concentrates. The mixture is stirred, packed in food grade plastic  
containers and frozen.  
The standard was developed as a guidance to ensure safety of and to control quality of locally produced or 
imported ice lollies intended for human consumption  
 
 DRS 369: 2017  
1                 ©RSB 2017  All rights reserved  
 
 Edible i ce lollies  — Specification  
1 Scope  
This preliminary draft standard specifies the r equirements , sampling and test  methods  for edible ice lollies ) 
intended  for human  consumption . 
2 Normative references  
The following referenced documents are indispensable for the application 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.  
AOAC 932.12, Solids (Soluble) in Fruits and Fruit Products  
AOAC 952.13, Arsenic in food. Silver diethyldithiocarbamate  
AOAC 983.20, Mercury (methyl) in fish and shellfish, Gas chromatographic method  
AOAC 999.10, Lead, cadmium, zinc, copper and iron in food, Atomic Absorption Spectrophotometry  
RS CAC/RCP 1, General Principles for Food Hygiene  
RS CODEX  STAN 192 , General standard for food additives  
RS CODEX STAN 212 , Sugars— Specification  
RS EAS 1 2, Potable Water  — Specification  
RS EAS 38 , General standard for labeling of prepackaged foods  
RS ISO 16649 -1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
beta-glucuronidase -positive Escherichia coli — Part 1: Colony -count technique at 44 degrees C using 
membranes and 5 -bromo -4-chloro -3-indolyl Beta -D-glucuronide  
RS ISO 1842, Fruit and vegetable products — Determinati on of pH  
RS ISO 4833 -1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
microorganisms — Part 1: Colony count at 30 degrees C by the pour plate technique  
RS ISO 6579 -1, Microbiology of food and animal feeding stuf fs -- Horizontal method for the detection of 
Salmonella  spp.  
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 RS ISO 6888 -1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
coagulase -positive staphylococci (Staphylococcus aureus and other species) — Part 1: Techn ique using Baird -
Parker agar medium  
RS ISO 707 , Milk and milk products -- Guidance on sampling  
RS ISO 763, Fruit and vegetable products —Determination of ash insoluble in hydrochloric acid  
3 Terms and definitions  
For the purposes of this standard, the follow ing terms and definitions apply.  
3.1  
edible ices  
foodstuffs which are frozen from a liquid state to a more viscous texture, that are stored, transported, sold and 
consumed in a frozen state, that may contain different permitted food additives . 
3.2 
edible  icelollies  
sweetened, flavo ured and coloured mixture of water and sugar with other ingredients  but not milk or milk 
products , pre-packaged , pasteurized and frozen.  
3.3  
extraneous matter  
inorganic matter such as sand, glass, metal, gravel, dirt, pebbles,  stones, lumps of earth, clay and mud and 
organic matter such as chaff, straw, weed seeds and grains of crops, insects or insects’ fragments, rodent hairs 
or any other foreign matter  
3.4  
food grade packaging material  
packaging material, made of substanc es which are safe and suitable for their intended use and which will not 
impart any toxic substance or undesirable odour or flavour to the product.  
4 Requirements  
4.1 Ingredients  
4.1.1  The edible icelollies shall consist of the following essential ingredients:  
a) Potable water conforming to RS EAS 12 ; and  DRS 369: 2017  
3                 ©RSB 2017  All rights reserved  
 
 b) Sugars conforming to RS CODEX STAN 212 . 
4.1.2  If used, the permitted food flavours, colours and preservatives shall comply with RS CODEX STAN 192 . 
4.2 General requirements  
Edible icelollies shall:  
c) be free from extran eous matter;  
d) be free from any substances injurious to health;  and 
e) be of typical taste, flavour, odour and colour  characteristic of edible ice lollies  
4.3 Specific requirements  
Edible ice lollies  shall comply with the s pecific requirements in Table 1.  
Table 1—Specific requirements for  ice lollies  
S/N Characteristic  Limit Test method  
 pH, max.  4.5 RS ISO 1842  
 Total soluble solids, % 20 AOAC 932.12  
 Acid insoluble ash %  0.3 - 0.4 RS ISO 763  
4.4 Microbiological requirements  
When tested in accordance with appropriate methods, ice lollies shall be free from microorganisms in amounts 
which may represent a hazard to health and shall meet the requirements specified in Table 2.  
Table 2—Microbiolo gical requirements for ice lollies  
S/N Characteristic  Limit Test methods  
I.  Total plate count CFU/ml , max.  103 RS ISO 4833 -1 
II.  E.coli  CFU/ml  , max.  Absent  RS ISO 16649 -1 
III.  Salmonella spp  CFU/ 25ml , max.  Absent  RS ISO 6579 -1 
IV.  Staphylococcus aureus CFU/ml, max.  Absent  RS ISO 6888 -1 
5 Hygiene  
Edible icelollies shall be processed, packaged, stored and distributed under hygie nic conditions prescribed in 
RS CAC/RCP 1.   
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 6 Contaminants  
6.1 Pesticides residues  
The products covered by the provisions of this Standard should comply with those maximum residue limits for 
pesticides est ablished by the Codex Alimentarius Commission for these products.  
6.2 Heavy metals  
Edibl e icelollies shall not contain metal contaminants in excess of the limits indicated in Table 3.  
Table 3 — Heavy metals in icelollies  
S/N Characteristic  Maximum limits (mg/l)  Method of test  
i.  Arsenic , As  0.1 AOAC 952.13  
ii.  Leads, Pb  0.2 AOAC 999.10  
iii.  Mercury, Hg  0.05 AOAC 983.20  
7 Food additives  
Food additives which may be used shall comply with RS CODEX STAN 192.  
8 Packaging  
Edible icelollies sh all be packaged in food grade packaging materials that shall not affect the quality of the 
product.  
9 Labelling  
In addition to the requirements specified in RS EAS 38, each pack  of icelollies  shall be clearly and indelibly 
marked with the following information : 
a) name of the product : " ice lollies’ ’; 
b) name and , address of the manufacturer;  
c) list of ingredients;  
d) lot number;  
e) date of manufacture;  
f) expiry date  DRS 369: 2017  
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 g) instructions for use;  
h) net contents;  
i) storage instructions; and   
j) country of origin  
10 Sampling  
Sampling shall be done in accordance with  RS ISO 707.  
 DRS 369 :2017  
ICS 67.180.10  
 
 
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