G/TBT/N/RWA/94  
 
9 January 2018  
(18-0200) 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)  
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:   
Rwanda Standards Board  
KK 15 Rd, 49  
P.O.BOX 7099, Kigali, Rwanda  
Tel: +250 252 586 103/582945  
Email: info@rsb.gov.rw   
Website: www.rsb.gov.rw  
3. Notified under Article 2.9.2 [X], 2.10.1 [  ], 5.6.2 [  ], 5.7.1 [  ], other:  
4. Products covered (HS or CCCN where applicable, otherwise national tariff 
heading. ICS numbers may be provided in addition, where applicable): 
DRS 169: 2017 
Spices and condiments (ICS 67.220.10).  
5. Title, number of pages and language(s) of the notified document: Chilli oil – 
Specification (21 page(s), in English)   
6. Description of content: This draft Rwanda Standard specifies the requirements, sampling 
and test methods for chilli oil intended for human consumption.  
7. Objective and rationale, including the nature of urgent problems where 
applicable: Protection of human health or safety; Quality requirements  
8. Relevant documents:   
AOAC  962.17, Volatile oil in spices  
AOAC 999.10, Lead, Cadmium, Zinc, Copper, and Iron in Foods  
ISO 3513, Chillies – Determination of Scoville index  
ISO 948, Spices and condiments – Sampling  
RS CAC/RCP 1, General principles of food hygiene – Code of practice  
RS CODEX STAN 192, General standard for food additives  
RS EAS 38, Labelling of pre -packaged foods – General requirements  
RS IS0 4833 -1, Microbiology of the food chain – Horizontal method for the enumeration of G/TBT/N/RWA/ 94 
 
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  microorganisms – Part 1: Colony count at 30 deg rees C by the pour plate technique  
RS IS0 6579 -1, Microbiology of the food chain – Horizontal method for the detection, 
enumeration and serotyping of Salmonella – Part 1: Detection of Salmonella spp.  
RS IS0 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: Technique using Baird -Parker agar medium  
RS ISO 16649 -1, Microbiol ogy 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, Fr uit and vegetable products – Determination of pHRS  
ISO 21527 -1, Microbiology of food and animal feeding stuffs – Horizontal method for the 
enumeration of yeasts and moulds – Part 1: Colony count technique in products with water 
activity greater than 0,95  
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   
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 [X] or address, telephone and fax 
numbers and email and website addresses, if available, of other body:   
KK 15 Rd, 49  
Toll Free: 3250  
Tel: +250 252 586 103/582945  
Email: info@rsb.gov.rw  
Website: www.rsb.gov.rw  
P.O.BOX 7099, Kigali, Rwanda  
http://portal.rsb.gov.rw  
https://members.wto.org/crnattachments/2018/TBT/RWA/18_0152_00_e.pdf