| RS 76: 2019 | Code of marketing of breast milk substitutes | Food technology | STANDARDS OF RWANDA ORIGIN | RWF12,000 | View Details | |
| RS 50-4: 2017 | Cheese — Specification — Part 4: Processed cheese | Food technology | STANDARDS OF RWANDA ORIGIN | RWF7,500 | View Details | |
| RS 50-1: 2018 | Cheese ? Part1: General Requirements | Food technology | STANDARDS OF RWANDA ORIGIN | RWF9,000 | View Details | |
| RS 293: 2021 | Milk collection centre — Basic requirements | Agriculture | STANDARDS OF RWANDA ORIGIN | RWF18,000 | View Details | |
| RS 221: 2019 | Cream and prepared creams — Specification | Food technology | STANDARDS OF RWANDA ORIGIN | RWF12,000 | View Details | |
| RS 194: 2019 | Flavoured Milk — Specification | Food technology | STANDARDS OF RWANDA ORIGIN | RWF10,500 | View Details | |
| RS ISO 16050: 2003 | Foodstuffs — Determination of aflatoxin B1, and the total content of aflatoxin B1, B2, G1 and G2 in cereals, nuts and derived products — High performance liquid chromatographic method | Food technology | ADOPTED ISO STANDARDS | RWF18,000 | View Details | |
| RS ISO/TS 22002-4: 2013 | Prerequisite programmes on food safety — Part 4: Food packaging manufacturing | Food technology | ADOPTED ISO STANDARDS | RWF25,500 | View Details | |
| RS ISO/TS 22002-3: 2011 | Prerequisite programmes on food safety — Part 3: Farming | Food technology | ADOPTED ISO STANDARDS | RWF33,000 | View Details | |
| RS ISO/TS 22002-2: 2013 | Prerequisite programmes on food safety — Part 2: Catering | Food technology | ADOPTED ISO STANDARDS | RWF27,000 | View Details | |
| RS ISO/TS 22002-1: 2009 | Prerequisite programmes on food safety — Part 1: Food manufacturing | Food technology | ADOPTED ISO STANDARDS | RWF28,500 | View Details | |
| RS ISO 9648: 1988 | Sorghum — Determination of tannin content | Food technology | ADOPTED ISO STANDARDS | RWF4,500 | View Details | |
| RS ISO 7971-2: 2019 | Cereals — Determination of bulk density, called "mass per hectolitre" — Part 2: Routine method | Food technology | ADOPTED ISO STANDARDS | RWF34,500 | View Details | |
| RS ISO 7971-1: 2009 | Cereals — Determination of bulk density, called "mass per hectolitre" — Part 1: Reference method | Food technology | ADOPTED ISO STANDARDS | RWF12,000 | View Details | |
| RS ISO 7970: 2011 | Wheat (Triticum aestivum L.) — Specification | Food technology | ADOPTED ISO STANDARDS | RWF18,000 | View Details | |
| RS ISO 7305: 2019 | Milled cereal products — Determination of fat acidity | Food technology | ADOPTED ISO STANDARDS | RWF10,500 | View Details | |
| RS ISO 712: 2009 | Cereals and cereal products — Determination of moisture content — Reference method | Food technology | ADOPTED ISO STANDARDS | RWF22,500 | View Details | |
| RS ISO 6820: 1985 | Wheat flour and rye flour — General guidance on the drafting of bread — making tests | Food technology | ADOPTED ISO STANDARDS | RWF6,000 | View Details | |
| RS ISO 6540: 1980 | Maize — Determination of moisture content (on milled grains and on whole grains) | Food technology | ADOPTED ISO STANDARDS | RWF16,500 | View Details | |
| RS ISO 6322-2: 2000 | Guide on essential requirements for storage of cereals and pulses — Part 2: Practical recommendations | Food technology | ADOPTED ISO STANDARDS | RWF12,000 | View Details | |
