G/TBT/N/RWA/102  
 
10 January 2018  
(18-0216) 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 55-1: 2017 
Fish and fishery products (ICS 67.120.30).  
5. Title, number of pages and language(s) of the notified document: Canned fish – 
Specification – Part 1: Canned finfish (13 page(s), in English)   
6. Description of content: This Rwanda Standard specifies the requirements and test 
methods for canned finfish intended for human consumption.  
This standard applies to canned fin fish packed in media including but not limited to 
tomato sauce, chilli sauce, mustard sauce, water, oil and brine  
7. Objective and rationa le, including the nature of urgent problems where 
applicable: Protection of human health or safety; Quality requirements  
8. Relevant documents:   
AOAC 950.17, Official Method Citric Acid in non -alcoholic Beverages  
AOAC 952.13, Arsenic in food – Silver diethyldibocarbamate method  
AOAC 972.23, Lead in fish, Atomic Absorption Spectrophotometric Method  
AOAC 973.34, Cadmium in foods Atomic Absorption Spectrophotometric Method  
AOAC 977.13, Histamine in sea food – Fluorometric method  
AOAC 983.20, Mercury (meth yl) in fish and shellfish, Gas chromatographic method  
ISO 10272 -1, Microbiology of the food chain – Horizontal method for detection and G/TBT/N/RWA/102  
 
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  enumeration of Campylobacter spp. – Part 1: Detection method  
ISO 936, Meat and meat products – Determination of total as h 
ISO/TS 17919, Microbiology of the food chain – Polymerase chain reaction (PCR) for the 
detection of food -borne pathogens – Detection of botulinum type A, B, E and F neurotoxin -
producing clostridia  
RS 123, Chilli sauce – Specification  
RS 46, Handling, processing and distribution of fish – Code of practice  
RS CAC/RCP 1, General principles for food hygiene  
RS CODEX STAN 192, General standard for food additives  
RS CODEX STAN 210, Named vegetable oils  
RS EAS 12, Potable water – Specification  
RS EAS 35, Fortified food grade salt – Specification  
RS EAS 38, General requirements of labelling of pre -packaged foods  
RS EAS 66 -4, Tomato products – Specification  – Part 4: Highly seasoned tomato products 
(sauce and ketchup)  
RS 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 degrees C using 5 -bromo -4-chloro -3-indolyl beta -D-glucuronide  
RS ISO 1738, Butte r – Determination of salt content  
RS ISO 4833 -1, Microbiology of the food chain – Horizontal method for the enumeration of 
microorganisms – Part 1: Colony count at 30 °C by the pour plate technique  
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.  
RS ISO 6888 -1, Microbiology of food and animal feeding stuffs – Horizontal method for the 
enumeration of coagulase -positive staphylococci (Staphyloco ccus aureus and other 
species) – Part 1: Technique using Baird -Parker agar medium   
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@r sb.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_0160_00_e.pdf