G/TBT/N/RWA/95  
 
10 January 2018  
(18-0202) Page: 1/3 
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 123: 2017 
Spices and condiments (ICS 67.220.10).  
5. Title, number of pages and language(s) of the notified document: Chilli sauce – 
Specification (17 page(s), in English)   
6. Description of content: This Rwanda Standard specifies the requirements, sampling and 
test methods for chilli sauce 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 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 spic es 
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.  G/TBT/N/RWA/95  
 
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  AOAC 999.10, Lead, Cadmium, Zinc, Copper, and Iron in Foods  
CAC/GL 66, guidelines for the uses of f lavouring  
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  
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 stuffs – Horizontal method for the 
enumerati on 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 fe eding 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 enumerat ion 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 co unt 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 a nd 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 7937, 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 Clostridium perfringens – Colony -count technique  
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  G/TBT/N/RWA/95  
 
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  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_0153_00_e.pdf