This standard outlines the technical and safety requirements for fortified wheat flour intended for human consumption in Rwanda. It specifies quality characteristics, including acceptable moisture, protein, and ash content, and mandates the fortification of wheat flour with essential micronutrients such as iron, folic acid, zinc, and various B vitamins to combat nutritional deficiencies. The standard includes guidelines on allowable food additives, hygienic production practices, microbiological safety, and packaging and labeling requirements. It also provides procedures for sampling and testing to ensure compliance. The standard aligns with regional East African Standards and aims to improve public health through nutrient-enhanced staple foods. The standard contains 12 Articles and 3 Annexes.
رواندا · 2019-09-13