DRS 123 RWANDA STANDARD. Chilli sauce Specification. Second edition mm-dd. Reference number DRS 123: 2017

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1 RWANDA STANDARD DRS 123 Second edition 2017-mm-dd Chilli sauce Specification Reference number DRS 123: 2017 RSB 2017

2 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 RSB. Requests for permission to reproduce this document should be addressed to: Rwanda Standards Board P.O Box 7099 Kigali-Rwanda KK 15 Rd, 49 Tel / Toll Free: Website: RSB All rights reserved ii

3 Contents Page 1 Scope Normative references Terms and definitions Types of chilli sauce Essential Composition and Quality factors Essential ingredients Other permitted ingredients Quality criteria Compositional requirements Microbiological requirements Food additives Contaminants Pesticides Residues Heavy metals Hygiene Packaging Weights and measures Fill of container Labelling... 6 Annex A (normative) List of permitted additives... 8 Annex B (normative) Sampling plan B.1 definition B.2 Sampling procedure iii RSB All rights reserved

4 Foreword Rwanda Standards are prepared by Technical Committees and approved by Rwanda 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 Standards adopted by Technical committees are ratified by members of RSB Board of Directors 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 123: 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 RSB All rights reserved iv

5 Chilli sauce Specification 1 Scope This Rwanda Standard specifies the requirements, sampling and test methods for 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) applies. AOAC Total solids in food dressings AOAC , Official Method Citric Acid in non-alcoholic Beverages AOAC , Arsenic in food. Silver diethyldithiocarbamate AOAC , Benzoic acid in nonsolid food and beverages. AOAC , Volatile oil in spices AOAC , Lead in fish. Atomic absorption spectrophotome AOAC , Cadmium in food. Atomic absorption spectrophot AOAC , Tin in Canned Foods. AOAC , Lead, Cadmium, Zinc, Copper, and Iron in Foods CAC/GL 66, guidelines for the uses of flavouring ISO , 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 1 RSB All rights reserved

6 RS EAS 38, General requirements for labelling of pre-packaged foods RS IS , Microbiology of the food chain -- Horizontal method for the detection, enumeration and serotyping of Salmonella -- Part 1: Detection of Salmonella spp RS IS , 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 , 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 , 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 , 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 RS ISO , 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 , 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 , 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 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 3 Terms and definitions For the purposes of this standard, the following terms and definitions apply. 3.1 chillies fresh, mature and clean chillies of Capsicum and/or preserved chillies RSB All rights reserved 2

7 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 Other permitted ingredients The following optional ingredients may also be used in certain products: a) mango, papaya, tamarind, and/ or other fruits; 3 RSB All rights reserved

8 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 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 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 Defects and allowances Chilli sauce shall be practically free from specks or scale-like particles, discoloured seeds or pieces of abnormally discoloured 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 compositional 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 AOAC ii. Acidity (as acetic acid), % m/m,min AOAC iii. ph, max RS ISO 1842 iv. Benzoic acid, mg/kg, max AOAC v. Capsaicinoid content, mg/kg ISO vi. Volatile oil, %, max AOAC RSB All rights reserved 4

9 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 limit Test method i. Total plate count, CFU/g 10 5 RS IS ii. E. coli, CFU/g Absent RS ISO iii. Clostridum perfringens, CFU/g Absent RS IS iv. Salmonella, CFU/25g Absent RS IS v. Staphylococcus aureus, CFU/g Absent RS IS vi. Yeast and mould, CFU/g 10 RS ISO 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 Flavourings in CAC/GL 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 those 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 ii. Lead 0.5 AOAC iii. Cadmium 0.05 AOAC iv. Copper 5 AOAC RSB All rights reserved

10 v. Zinc 5 vi. Tin 250 AOAC 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 Minimum fill 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 20 o C which the sealed container will hold when completely filled Flexible containers shall be filled as full as commercially practicable Classification of Defectives A container that fails to meet the requirements of minimum fill of shall be considered as a defective Lot acceptance A lot shall be considered as meeting the requirement of section when the number of defectives as defined in section does not exceed the acceptance number of the appropriate sampling plan in Annex A with an acceptable quality level (AQL) of Labelling In addition to the requirements in RS EAS 38, the following 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; RSB All rights reserved 6

11 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. 7 RSB All rights reserved

12 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) 2. Monosodium tartrate (singly or in combination) 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 9. Tocopherol concentrate, mixed combination) 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 16. Riboflavin, 5 -phosphate sodium combination) 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) 32. Sodium benzoate (singly or in combination) 33. Potassium benzoate 34. Calcium benzoate 35. Sorbic acid 1000 mg/kg (as sorbic acid) 36. Sodium sorbate (singly or in combination) 37. Potassium sorbate 38. Calcium sorbate 39. Sulfur dioxide 300 mg/kg (as residual SO2) 40. Sodium sulfite (singly or in combination) 41. Sodium hydrogen sulfite 42. Sodium metabisulfite 43. Potassium metabisulfite RSB All rights reserved 8

13 44. Potassium sulfite 45. Sodium thiosulfate 46. Ethyl paradydroxybenzoates 1000 mg/kg 47. Methyl para-hydroxybenzoates 48. Emulsifiers Polyoxyethylene (20) sorbitan monolaurate 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 mg/kg 53. Polyglycerol esters of fatty acids mg/kg 54. Propylene glycol esters of fatty acids 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 59. Calcium saccharin 60. Potassium saccharin 61. Sodium saccharin 62. Stabilizers Diacetyctartaric and fatty acid esters of glycerol combination) mg/kg 63. Thickeners Propylene glycol alginate mg/kg 9 RSB All rights reserved

14 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) 4,800 or less 6 1 4,801-24, ,001-48, ,001-84, , , , , More than 240, Acceptance Number (c) 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) 2,400 or less 6 1 2,401-15, ,001-24, Acceptance Number (c) RSB All rights reserved 10

15 24,001-42, ,001-72, , , More than 120, 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) 600 or less More than Acceptance Number (c) 11 RSB All rights reserved

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17 ICS RSB All rights reserved