| RS EAS 1192: 2026 | Dairy based desserts — Specification | Food technology | EAST AFRICAN STANDARDS | RWF15,000 | View Details | |
| RS EAS 1224-2: 2026 | Gas cylinders —
Part 2: Safe use of Liquefied Petroleum Gas
(LPG) in domestic dwellings — Code of
practice | Food technology | EAST AFRICAN STANDARDS | RWF7,500 | View Details | |
| RS EAS 1243: 2026 | Meat soup stock — Specification | Food technology | EAST AFRICAN STANDARDS | RWF7,500 | View Details | |
| RS EAS 1242: 2026 | Processed meat — Code of practice | Food technology | EAST AFRICAN STANDARDS | RWF33,000 | View Details | |
| RS ISO 4833-1:2013+Amd.1:2022 | Microbiology of food chain — Horizontal
method for the enumeration of
microorganisms —
Part 1: Colony count at 30 °C by the pour
plate technique | Food technology | ADOPTED ISO STANDARDS | RWF13,500 | View Details | |
| RS ISO 6579-1:2017+Amd.1:2020 | Microbiology of food chain — Horizontal
method for the detection, enumeration and
serotyping of salmonella —
Part 1: Detection of salmonella spp. | Food technology | ADOPTED ISO STANDARDS | RWF16,500 | View Details | |
| RS ISO 6888-1:2021+Amd.1:2023 | Microbiology of food chain — Horizontal
method for the enumeration of coagulasepositive
staphylococci (Staphylococcus
aureus and other species) —
Part 1: Method using Baird-Parker agar
medium | Food technology | ADOPTED ISO STANDARDS | RWF30,000 | View Details | |
| RS 553: 2026 | Fish seeds and fingerlings — Requirements for certification | Food technology | ADOPTED AFSEC STANDARDS | RWF12,000 | View Details | |
| RS 633: 2026 | Fish sauce — Specification | Food technology | STANDARDS OF RWANDA ORIGIN | RWF6,000 | View Details | |
| RS 621: 2026 | Pizza — Specification | Food technology | STANDARDS OF RWANDA ORIGIN | RWF13,500 | View Details | |
| RS 620: 2026 | Samosa — Specification | Food technology | STANDARDS OF RWANDA ORIGIN | RWF10,500 | View Details | |
| RS EAS 975: 2026 | Instant coffee — Specification | Food technology | EAST AFRICAN STANDARDS | RWF9,000 | View Details | |
| RS ARS 1080: 2025(E) | Processed cheese — Specification | Food technology | ADOPTED ARSO STANDARD | RWF9,000 | View Details | |
| RS 436: 2026 | Instant fortified whole maize flour —Specification | Food technology | STANDARDS OF RWANDA ORIGIN | RWF10,500 | View Details | |
| RS 50-9: 2026 | Cheese — Specification
Part 9: Goat cheese | Food technology | STANDARDS OF RWANDA ORIGIN | RWF10,500 | View Details | |
| RS ISO 3433: 2008 | Cheese — Determination of fat content —
Van Gulik method | Food technology | ADOPTED AFSEC STANDARDS | RWF10,500 | View Details | |
| RS 553: 2026 | Fish seeds and fingerlings — Requirements for certification | Food technology | STANDARDS OF RWANDA ORIGIN | RWF12,000 | View Details | |
| RS 633: 2026 | Fish sauce — Specification | Food technology | STANDARDS OF RWANDA ORIGIN | RWF6,000 | View Details | |
| RS 636: 2026 | Fortified pre-packaged cooked beans —Specification | Food technology | STANDARDS OF RWANDA ORIGIN | RWF15,000 | View Details | |
| RS 621: 2026 | Pizza — Specification | Food technology | STANDARDS OF RWANDA ORIGIN | RWF13,500 | View Details | |
