Reference number  
DRS 123: 2017  
© RSB 2017  
 
 
 RWANDA 
STANDARD  DRS  
123 
 
Second edition  
2017 -mm-dd 
 
Chilli sauce  — Specification  
  DRS 123: 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 reprodu ce this document should be addressed to : 
Rwanda Standards  Board  
P.O Box 7099 Kigali -Rwanda  
KK 15 Rd, 49  
Tel. +250 252 586103/ 582945  
Toll Free: 3250  
E-mail: info@rsb.gov.rw  
Website: www.rsb.gov.rw  DRS 123: 2017  
iii                ©RSB 2017 - All rights reserved  
 Contents  Page 
1 Scope  ................................ ................................ ................................ ................................ .............  1 
2 Normative references  ................................ ................................ ................................ ...................  1 
3 Term s and definitions  ................................ ................................ ................................ ..................  2 
4 Types of chilli sauce  ................................ ................................ ................................ ....................  3 
5 Essential Composition and Quality factors  ................................ ................................ ...............  3 
5.1 Essential ingredients  ................................ ................................ ................................ ...................  3 
5.2 Other permitted ingredients  ................................ ................................ ................................ ........  3 
5.3 Quality criteria  ................................ ................................ ................................ ..............................  4 
5.4 Compositional requirements  ................................ ................................ ................................ ....... 4 
5.5 Microbiological requirements  ................................ ................................ ................................ ..... 5 
6 Food additives  ................................ ................................ ................................ ..............................  5 
7 Contaminants  ................................ ................................ ................................ ................................  5 
7.1 Pesticides Residues  ................................ ................................ ................................ .....................  5 
7.2 Heavy metals  ................................ ................................ ................................ ................................ . 5 
8 Hygiene  ................................ ................................ ................................ ................................ ..........  6 
9 Packaging  ................................ ................................ ................................ ................................ ...... 6 
10 Weights and measures  ................................ ................................ ................................ ................  6 
10.1  Fill of container  ................................ ................................ ................................ .............................  6 
11 Labelling  ................................ ................................ ................................ ................................ ........  6 
Annex  A (normative)  List of permitted additives  ................................ ................................ ..................  8 
Annex  B (normative)  Sampling plan  ................................ ................................ ................................ ..... 10 
B.1 definition  ................................ ................................ ................................ ................................ ..... 10 
B.2 Sampling procedure  ................................ ................................ ................................ ...................  10 
 DRS 123: 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.  
DRS 123 was prepared by Technical Committee RSB/TC 019, Spices, condiments and food additives.  
This second edition cancels and replaces the first edition (RS 1 23: 2012) which has been technically revised.  
Committee membership  
The following organizations were represented on the Technical Committee on Spices, condiments  and food 
additives  (RSB/TC 019) in the preparation of this standard.  
Enterprise Urwibutso  
IMARB Group  
Rwanda Consumer’s Rights Protection Organization (ADECOR)  
Spirulina Corporation  
Agashinguracumu Ltd  
Rwanda Standards Board  (RSB) – Secretariat  
 DRS 123: 2017  
1                ©RSB 2017 - All rights reserved  
 Chilli sauce  — Specification  
1 Scope  
This Rwanda S tandard specifies the requirements, sampling and test  methods f or chilli sauce intended for 
human consumption.  
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) a pplies.  
AOAC 935.56 Total solids in food dressings  
AOAC 950.17,  Official Method Citric Acid in non -alcoholic Beverages  
AOAC 952.13 , Arsenic in food. Silver diethyldithiocarbamate  
AOAC 960.38 -1964, Benzoic acid in nonsolid food and beverages.   
AOAC 962.17, Volatile oil in spices  
AOAC 972.23 , Lead in fish. Atomic absorption spectrophotome  
AOAC 973.34 , Cadmium in food. Atomic absorption spectrophot  
AOAC 985.16,  Tin in Canned Foods.  
AOAC 999.10,  Lead, Cadmium, Zinc, Copper, and Iron in Foods  
CAC/GL  66, guidelines for the uses of flavouring  
ISO 7543 -2, Chillies and chilli oleoresins — Determination of total capsaicinoid content —Part 2: Method 
using high -performance liquid chromatography  
RS CAC/RCP 1, General principles for food hygiene  
RS CODEX STAN  192, General standard for food additives  
RS EAS 12, Potable water —Specification  
RS EAS 147 -1, Vinegar — Specification — Part 1: Vinegar from natural sources  
RS EAS 35, Fortified food grade salt —Specification   
©RSB 2017 - All rights reserved                  2 
 RS EAS 38, General requirements for labelling of pre -packaged foods   
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 st uffs -- 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, 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 — Determination of pH  
RS 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 f eeding 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  
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 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 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 7 937, Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of 
Clostridium perfringens -- Colony -count technique  
RS ISO 7937 , Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
Clostri dium perfringens —Colony -count technique  
3 Terms and definitions  
For the purposes of this standard, the follow ing terms and definitions apply.  
3.1 
chillies  
fresh, mature and clean chillies of Capsicum and/or preserved chillies  DRS 123: 2017  
3                ©RSB 2017 - All rights reserved  
 3.2  
chilli sauce  
product made from chilli mixed with garlic, vinegar, salt, to which may be added vegetables, fruits and spices  
3.3 
hot chilli sauce  
chilli sauce made only from chillies and food additives such as sugar and vinegar  
3.4 
mixed chilli sauce  
chilli sauce product to which is  added vegetable, fruit or cooking oil.  
4 Types of chilli sauce  
Chilli sauce shall be of the following two types:  
a) hot chilli sauce;  and 
b) mixed chilli sauce  
5 Essential Composition and Quality factors  
5.1 Essential ingredients  
Product covered by this standard shall consist of the following ingredients:  
a) fresh chilli ( Capsicum spp ) or processed chilli such as chilli powder ground from dried chilli, roasted chilli,  ground 
chilli, chilli preserved in vinegar or in brine;  
b) vinegar or other permitted acid complying with RS EAS 147 -1; 
c) fortified salt complying with RS EAS 35; and  
d) water complying with RS EAS 12 . 
5.2 Other permitted ingredients  
The following optional ingredients may also be use d in certain product s: 
a) mango, papaya, tamarind, and/ or other fruits;   
©RSB 2017 - All rights reserved                  4 
 b) tomato,  garlic,  onion, carrot, sweet potato, yellow pumpkin and/ or other vegetables;  
c) spices and herbs;  
d) sugars;  
e) chilli extract; and  
f) other edible ingredients as appropriate to the product . 
5.3 Quality criteria  
5.3.1  General requirements  
Chilli sauce shall have normal colour, flavour, and odour, corresponding to the type or raw materials used and  
shall posses’ texture characteristic of the product.  
5.3.2  Defects  
Chilli sauce shall be free from any vegetable part such as, but not limited to, chilli pedicels, leaves, calyxes  and 
garlic  stems that does not pose any hazard to human health but affects the overall appearance of the final  
product.  
5.3.3  Defects and allowances  
Chilli sauce shall be practically free from specks or scale -like particles, discoloured seeds or pieces of  
abnormally disco loured ingredients and foreign vegetal matter excluding the dark specks or dark particles that  
are obtained from the natural process of the sauce, for example in the roasting process.  
5.4 Compositional requirements  
Chilli sauce shall comply with the compositio nal requirements indicated in Table 1  
Table 1 ― Compositional requirements for chilli sauce  
S/N Parameter  Mixed chilli sauce  Hot chilli sauce  Test method  
i.  Total solids, % m/m, min.  7.0 20.0 AOAC 935.56   
 
ii.  Acidity (as acetic acid), % 
m/m,min.  0.8 0.8 AOAC 950.17  
iii.  pH, max.  4.0 4.0 RS ISO 1842  
iv.  Benzoic acid, mg/kg, max.  750 750 AOAC 960.38  
v.  Capsaicinoid content, mg/kg  600-13 000  600-13 000  ISO 7543 -2 
vi.  Volatile oil, %, max  2.0 2.0 AOAC 962.17  DRS 123: 2017  
5                ©RSB 2017 - All rights reserved  
 5.5 Microbiological requirements  
Chilli sauce  shall conform to microbiological limits in Table 2.  
Table 2 —Microbiological requirements in chilli sauce  
S/N Parameter  Maximum l imit Test method  
i.  Total plate count, CFU/ g 105 RS IS0 4833 -1 
ii.  E. coli , CFU/g  Absent  RS ISO 16649 -1 
iii.  Clostridum perfringens , CFU/g  Absent  RS IS0 7937  
iv.  Salmonella , CFU/ 25g Absent  RS IS0 6579 -1 
v.  Staphylococcus aureus , CFU/g  Absent  RS IS0 6888 -1 
vi.  Yeast and mould, CFU/g  10 RS ISO 21527 -2 
6 Food additives  
6.1 Only those food additive classes listed below are technologically justified and may be used in products  chilli 
sauce . Within each additive class only those food additives listed in annex A , or referred to, may  be used and 
only for the functions, and within limits, specified.  
6.2 Acidity regulators, antioxidants, colours,  flavour enhancers, preservatives, sweeteners and thickeners listed 
in Table 3 of the RS CODEX STAN 192 are acceptable for use in food conforming to this standard.  
6.3 The flavourings used in chilli sauce  shall comply with the Guidelines for the Use of Fla vourings in CAC/GL 
66. 
7 Contaminants  
7.1 Pesticides Residues  
Chilli sauce  shall comply with the maximum residue limits for pesticides established by the Codex Alimentarius 
Commission.  
7.2 Heavy metals  
Chilli sauce  shall not contain heavy metals in excess of thos e given in Table  3. 
Table 3― Maximum limits for heavy metal contaminants  
S/N Contaminant   Maximum limit (mg/kg)  Test method  
i.  Arsenic,  0.5 AOAC 952.13  
ii.  Lead  0.5 AOAC 972.23  
iii.  Cadmium  0.05 AOAC 973.34  
iv.  Copper  5 AOAC 999.10   
©RSB 2017 - All rights reserved                  6 
 v.  Zinc 5 
vi.  Tin 250 AOAC 985.16  
8 Hygiene  
Chilli sauce  shall be prepared and handled in accordance with the hygienic requirements stipulated in RS 
CAC/RCP 1.  
9 Packaging  
Chilli sauce  shall be packaged in food grade containers which shall safeguard the safety and the quality of the 
product and the container shall be sealed and airtight.  
10 Weights and measures  
10.1 Fill of container  
10.1.1  Minimum fill  
10.1.1.1  The container shall be well filled with the product which shall occupy not less than 90%( minus any  
necessary head space according to good manufacturing practices) of the water capacity of the container. The  
water capacity of the container is the volume of distilled water at 20oC which the sealed container will hold  when 
completely filled.  
10.1.1.2  Flexible containers  shall be filled as full as commercially practicable  
10.1.2  Classification of ‘’Defectives’’  
A container that fails to meet the requirements of minimum fill of 10.1.1.1 shall be considered as a defective.  
10.1.3  Lot acceptance  
A lot shall be considered as meeting the requirement of section 10.1.1 when the number of defectives as  defined 
in section 10.1.2 does not exceed the acceptance number of the appropriate sampling plan in Annex A  with an 
acceptable quality level (AQL) of 6.5.  
11 Labelling  
In addition to the requirements in RS EAS 38, the fol lowing particulars shall be marked directly on each package 
or shall be marked on a label attached to the package:  
a) name of the product, including the type, that is, ‘Mixed chilli sauce’ or ‘Hot chilli sauce’;   
b) list of ingredients;  DRS 123: 2017  
7                ©RSB 2017 - All rights reserved  
 c) name and address of the manufacturer/packer ; 
d) country of origin;  
e) net weight;  
f) Date of manufacture ; 
g) expiry  date; 
h) batch number;  
i) storage instructions ; and  
j) instructions for use.   
©RSB 2017 - All rights reserved                  8 
 Annex  A 
(normative ) 
 
List of permitted additives  
Table A.1 ― Compositional requirements for chilli sauce  
S/N Class of additive  Food additive  Maximum limit  
1.  Acidity regulators  L(+)-Tartaric acid  5000 mg/kg (as tartrate) 
(singly or in combination)  2.  Monosodium tartrate  
3.  Sodium L(+) -tartrate  
4.  Monopotassium tartrate  
5.  Dipotassium tartrate  
6.  Potassium sodium L(+) -tartrate  
7.  Sodium polyphosphate  1000 mg/kg (as phosphorus)  
8.  Antioxidants  Tocopherol, d -alpha - 600 mg/kg  (singly or in 
combination)  9.  Tocopherol concentrate, mixed  
10.  Tocopherol, dl -alpha  
11.  Butylated hydroxyanisole  100 mg/kg  
12.  Butylated hydroxytoluene  100 mg/kg  
13.  Disodium ethylene diamine tetra acetate  75 mg/kg  
14.  Colours  Curcumin  GMP  
15.  Riboflavin, synthetic  350 mg/kg  (singly or in 
combination)  16.  Riboflavin, 5’ -phosphate sodium  
17.  Tartrazine  100 mg/kg  
18.  Sunset yellow FCF  300 mg/kg  
19.  Carmines  50 mg/kg  
20.  Ponceau (4R) (cochineal red A)  50 mg/kg  
21.  Erythrosine  50 mg/kg  
22.  Allura Red AC  300 mg/kg  
23.  Brilliant blue, FCF  100 mg/kg  
24.  Chlorophylls, copper complexes  30 mg/kg (as Cu)  
25.  Caramel III – ammonia process  1500 mg/kg  
26.  Caramel IV – sulphite ammonia process  1500 mg/kg  
27.  Brown HT  50 mg/kg  
28.  Carotenes, beta (vegetable)  2000 mg/kg  
29.  Annatto extracts, bixin based  10 mg/kg  
30.  Lycopene (synthetic)  390 mg/kg  
31.  Preservatives  Benzoic acid  1000 mg/kg (as benzoic acid) 
(singly or in combination)  32.  Sodium benzoate  
33.  Potassium benzoate  
34.  Calcium benzoate  
35.  Sorbic acid  1000 mg/kg (as sorbic acid) 
(singly or in combination)  36.  Sodium sorbate  
37.  Potassium sorbate  
38.  Calcium sorbate  
39.  Sulfur dioxide  300 mg/kg (as residual SO2) 
(singly or in combination)  40.  Sodium sulfite  
41.  Sodium hydrogen sulfite  
42.  Sodium metabisulfite  
43.  Potassium metabisulfite  DRS 123: 2017  
9                ©RSB 2017 - All rights reserved  
 44.  Potassium sulfite  
45.  Sodium thiosulfate  
46.  Ethyl paradydroxybenzoates  1000 mg/kg  
47.  Methyl para -hydroxybenzoates  
48.  Emulsifiers  Polyoxyethylene (20) sorbitan 
monolaurate  5 000 mg/kg  
(singly or in combination)  
49.  Polyoxyethylene (20) sorbitan 
monooleate  
50.  Polyoxyethylene (20) sorbitan 
monopalmitate  
51.  Polyoxyethylene (20) sorbitan 
monoesterate  
52.  Sucrose esters of fatty acids  5 000 mg/kg  
53.  Polyglycerol esters of fatty acids  10 000 mg/kg  
54.  Propylene glycol esters of fatty acids  20 000 mg/kg  
55.  Sweeteners  Aspartame  350 mg/kg  
56.  Acesulfame potassium  1000 mg/kg  
57.  Sucralose  450 mg/kg  
58.  Saccharin  150 mg/kg (singly or in 
combination)  59.  Calcium saccharin  
60.  Potassium saccharin  
61.  Sodium saccharin  
62.  Stabilizers  Diacetyctartaric and fatty acid esters of 
glycerol  10 000 mg/kg  
63.  Thickeners  Propylene glycol alginate  8 000 mg/kg  
 
  
©RSB 2017 - All rights reserved                  10 
 Annex  B 
(normative ) 
 
Sampling plan  
B.1 definition  
The definition is as follows:  
B.1.1 “lot” means chili sauce originated in the same production and circumstance which their compositions,  
product form, container and size shall be the same.  
B.2 Sampling procedure  
The lot sampling shall be randomly drawn in accordance with the number specified in Table A.1, A.2 and A.3.  
Table B.1 ― Sampling  plan for chili sauce in containers of net weight equal to or less than 1 kg  
Lot size (Number of container 
units)  Sample Size (Number of 
container  units)  Acceptance Number (c)  
4,800 or less  6 1 
4,801 -24,000  13 2 
24,001 -48,000  21 3 
48,001 -84,000  29 4 
84,001 -144,000  38 5 
144,001 -240,000  48 6 
More than 240,000  60 7 
Table B.2 ― Sampling plan for chili sauce in containers of net weight greater than 1 kg but not more 
than 4.5 kg  
Lot size (Number of container 
units)  Sample Size (Number of 
container  units)  Acceptance Number (c)  
2,400 or less  6 1 
2,401 -15,000  13 2 
15,001 -24,000  21 3 DRS 123: 2017  
11                ©RSB 2017 - All rights reserved  
 24,001 -42,000  29 4 
42,001 -72,000  38 5 
72,001 -120,000  48 6 
More than 120,000  60 7 
Table B.3 ― Sampling plan for chili sauce in containers greater than 4.5 kg  
Lot size (Number of container 
units)  Sample Size (Number of 
container  units)  Acceptance Number (c)  
600 or less  6 1 
601 - 2 000  13 2 
2 001 - 7 200  21 3 
7 201 - 15 000  29 4 
15 001 - 24 000  38 5 
24 001 - 42 000  48 6 
More than 42 000  60 7 
 
 DRS 123: 2017  
ICS 67.220.10  
 
 
©RSB 2017  - All right s reserved