Usage

1. التقييس: أسسه ومجالاته وأبعاده وأهدافه وفوائدهStandardization, principles, scope, faces, objevtives and benefits • Standardization or standardisation is the process of developing and agreeing upon technical standards. • A standard is a document that establishes uniform engineering or technical specifications, criteria, methods, processes, or practices. • Some standards are mandatory while others are voluntary. • Voluntary standards are available if one chooses to use them.

2. Some are de facto standards, meaning a norm or requirement which has an informal but dominant status. • Some standards are de jure, meaning formal legal requirements. • Formal standards organizations, such as the International Organization for Standardization (ISO) or the American National Standards Institute, are independent of the manufacturers of the goods for which they publish standards. • The goals of standardization can be to help with independence of single suppliers (commoditization), compatibility, interoperability, safety, repeatability, or quality.

3. Usage • Standardization is the process of establishing a technical standard, which could be a standard specification, standard test method, standard definition, standard procedure (or practice), etc. • The existence of a published standard does not necessarily imply that it is useful or correct.

4. Just because an item is stamped with a standard number does not, by itself, indicate that the item is fit for any particular use. • The people who use the item or service (engineers, trade unions, etc) or specify it (building codes, government, industry, etc) have the responsibility to consider the available standards, specify the correct one, enforce compliance, and use the item correctly. Validation of suitability is necessary.

5. In the context of social criticism and social sciences, standardization often means the process of establishing standards of various kinds and improving efficiency to handle people, their interactions, cases, and so forth. • Examples include formalization of judicial procedure in court, and establishing uniform criteria for diagnosing mental disease.

6. Standardization in this sense is often discussed along with such large-scale social changes as modernization, bureaucratization, homogenization, and centralization of society. • In the context of business information exchanges, standardization refers to the process of developing data exchange standards for specific business processes using specific syntaxes.

7. These standards are usually developed in voluntary consensus standards bodies such as • the United Nations Center for Trade Facilitation and Electronic Business (UN/CEFACT), • the World Wide Web Consortium W3C, and • the Organization for the Advancement of Structured Information Standards (OASIS).

8. In the context of customer service, standardization refers to the process of developing an international standard that enables organizations to focus their attention on delivering excellence in customer service, whilst at the same time providing recognition of success through a 3rd Party organization, such as British Standards Institution (BSI).

9. The International Customer Service Standard (TICSS) has been developed by The International Customer Service Institute (TICSI) with the objective of making it the cornerstone global standard of customer service. • This standard has the status of an independent standard, managed by The International Customer Service Institute.

10. Standards can be: • de facto standards which means they are followed by informal convention or dominant usage. • de jure standards which are part of legally binding contracts, laws or regulations. • Voluntary standards which are published and available for people to consider for use • In general, each country or economy has a single recognized National Standards Body (NSB). • Examples include ABNT, ANSI, AENOR, BSI, DGN, DIN, IRAM, JISC, KATS, SABS, SAC, SCC, SIS, SNZ. An NSB is likely the sole member from that economy in ISO.

11. NSBs may be either public or private sector organizations, or combinations of the two. • For example, the three NSBs of Canada, Mexico and the United States are respectively the Standards Council of Canada (SCC), the General Bureau of Standards (Dirección General de Normas, DGN), and the American National Standards Institute (ANSI). • SCC is a Canadian Crown Corporation, DGN is a governmental agency within the Mexican Ministry of Economy, and ANSI and AENOR are a non-profit organization with members from both the private and public sectors.

12. The determinates of whether an NSB for a particular economy is a public or private sector body may include the historical and traditional roles that the private sector fills in public affairs in that economy or the development stage of that economy. • Many specifications that govern the operation and interaction of devices and software on the Internet are in use. • To preserve the word "standard" as the domain of relatively disinterested bodies such as ISO, the W3C, for example, publishes "Recommendations", and the IETF publishes "Requests for Comments" (RFCs).

13. These publications are sometimes referred to as being standards. Drafts and working documents should not be considered as formal published standards. • In a military context, standardization can be defined as: The development and implementation of concepts, doctrines, procedures and designs to achieve and maintain the required levels of compatibility, interchangeability or commonality in the operational, procedural, material, technical and administrative fields to attain interoperability.

14. There are at least four levels of standardization: • compatibility, • interchangeability, • commonality and • reference. • These standardization processes create compatibility, similarity, measurement and symbol standards.

15. Techniques • There are typically four different techniques for standardization • Simplification or variety control • Codification • value engineering / value analysis • Statistical process • Other uses • In statistics, standardization refers to conversion to standard scores. • In test theory, standardization refers to measurements or assessments conducted under exact, specified, and repeatable conditions.

16. In supply chain management, standardization refers to approaches for increasing commonality of either part, process, product or procurement. • Such change will enable delayed making of manufacturing or procurement decisions, thus reducing variability found in having many non-standard components. • From a New institutional economics point of view, standardization process starts with a social problem known as "coordination dilemma". • Standards, as "voluntary norms", serve to facilitate the resolution of coordination dilemmas and realize mutual gains; then standard refer also to a kind of social dilemma solution.

17. Types • Types of standardization process: • Emergence as de facto standard: tradition, market domination, etc. • Written by a Standards organization: • in a closed consensus process: Restricted membership and often having formal procedures for due-process among voting members • in a full consensus process: usually open to all interested and qualified parties and with formal procedures for due-process considerations. • Written by a government or regulatory body • Written by a corporation, union, trade association, etc

18. EUROPEAN FOOD STANDARDIZATION: • CEN, (Committee European de Normalisation) the European Committee for Standardization, draws up voluntary technical specifications to help achieve the the Single Market in Europe, promoting the welfare • ELEMENTS FOR A CEN STRATEGY AND ACTION PLAN • Agricultural and food standardization has become a reality at national and international level since a long time.

20. European food standardization has also become a reality in this field since 1988 and may receive a new impetus under the pressure of safety necessities resulting from the establishment of the European Food Safety Authority and the new European regulation on food safety • It is one priority of the CEN Business Plan. The outline and prospects of European Food standardization were reported to the CEN Administrative Board of 26-27th March 2001 (CEN CA N 1242-2001-03-16). • A CEN Strategy and action plan is now proposed to the CEN Technical Board taking into account the experience of CEN and the new opportunities at European and international level.

21. The document will present the following issues: • The ongoing work of CEN (existing European standards, actions undertaken, work programmes); • The elements of a CEN Strategy at national, European and international level; • A proposal for an action plan for the short term concerning the CEN National Members, CMC, ISO and the Codex Alimentarius.

22. I - THE ONGOING WORK OF CEN • Since 1988 CEN produced more than 266 European standards in the food sector developed by now 7 Technical Committees and 2 sub-sectors, mainly for methods of sampling and analysis1. European standardization supports European legislation (e.g. • ENs based on EC mandates for materials and articles in contact with food, for • irradiated food) and contributes to the quality and the safety of food.

23. CEN also develops European standards for specifications as shown by EN 13188:2000 for vinegar and EN 13189:2000 for acid acetic. • A part of these standards are EN ISO standards under the Vienna Agreement (10% to 100%). • European standards cover a big part of the food chain from the food producer to the food processor and address the consumer interests.

24. On 10 October 2000 CEN organized a seminar on food safety and European standardization in order to identify the European food industry problems, needs for and use of voluntary tools. • CEN can assist as a service provider to facilitate the European initiatives (e.g. analytical methods, or more). • The industry and the food authorities have also to express their needs to CEN.

25. The main outcomes of the seminar were the awareness of the outside world on the useful contribution of European standardization to food safety and therefore a better visibility of CEN. • It was used as a basis for further discussions with the European Commission and European Parliament. • CEN is now working on specific projects in the field of food standardization: new • technologies (GMOs2), rapid test methods at low cost (microbiology), animal feeding • stuffs (new mandate from DG Sanco/Enterprise M/315 in co-operation with CEMA3),

26. cereals (new CEN Technical Committee 338 established since October 2001) • and traceability of fish (development of a CEN Workshop agreement-CWA (http://www.cenorm.be/standardization/tech_bodies/workshop/otherthanICT/ws8. htm). • Since 2000 the White Paper on food safety (COM (99) 719) presented by the European Commission, and now the regulation on the European Food Safety Authority and food safety (Regulation (EC) N° 178/2002 of 28 January 2002 –JOCE L 31 1/02/2002) gave the opportunity to CEN to offer its support:

27. Since 1999 CEN has followed the discussions of the Kangaroo Group composed of Members of the European Parliament, Commission, Council and industry, by • presenting the European standardization in the food area and participating in • meetings where European food law is concerned; • The development of European food standardization is one of the priority actions of CEN.

28. The development of European food standardization implies the organization of the awareness of CEN work in this field (e.g. December 2001 and June 2002 issues of the CEN Networking on food and materials in contact with food -http://www.cenorm.be/news/newsletter.htm), • a general recognition of its wide possibilities (test methods, specifications, quality, guidelines…) and its involvement in the ongoing international work of the Codex Alimentarius.

29. On proposal of the European Commission the Codex Alimentarius Commission adopted the five CEN methods for the detection of irradiated food as General Codex Methods for the Detection of Irradiated Foods4 at its 24th session of 2-7 July 2001 in Geneva. • The Codex Alimentarius Commission also revoked the European Regional Standard for vinegar (http://www.codexalimentarius.net/cac24/alinorm0141/bodye.htm).

30. The work programme of CEN in the field of food covers now more than 410 work items and will increase with the work of TC 338 “Cereals and cereals products” and TC 327 “Animal feeding stuffs” based on mandate M/315 on animal feeding stuffs. • CEN is aiming the recognition of the European Commission supporting areas of standardization where CEN can assist the European legislation.

31. 1. FRUIT JUICES/UTENSILS IN CONTACT WITH FOOD/FOOD ANALYSIS/MILK/ OILSEEDS-VEGETABLE AND ANIMAL FATS AND OILS/ANIMAL FEEDING STUFFS,CEREALS-CEN/SS C10 Starches, CEN/SS C01 Food products • 2. GENETICALLY MODIFIED ORGANISMS • 3. COMMITTE OF EXPERTS OF METHODS OF ANALYSIS (CEC) • 4. EN 1784,1785,1786,1788/1996 and EN 1787:2000 made by CEN TC 275 - Food Analysis - Horizontal methods

32. II- ELEMENTS FOR A CEN STRATEGY • The development of European standardization can benefit from an agreed strategy resulting from initiatives taken by the CEN National Members and CMC at European and international level. • Many CEN National Members have already developed national standards (analytical methods or specifications) for agricultural and food products, as well as in the field of food hygiene. • CEN National Members supported CEN via the adoption of standards and the important progress of the CEN work programme for food.

33. AFNOR, DIN and NEN are the most interested CEN National Members in the development of European food standardization. • CEN National Members can take initiatives and make proposals to CEN which can be part of the CEN Strategy both at European and international level.

34. 1. Elements for a CEN strategy at European level • European standards already contribute to the quality and the safety of food (e.g. irradiated food, aflatoxins, listeria mycotogenes, genetically modified organisms…). • Initiatives can result from the development of the European legislation for the safety of food and the reference to European standards.

35. The European Food Safety Authority and general principles of food law Regulation (EC) N°178/2002 of the European Parliament and of the Council of 28 January 2002 on the general principles and requirements of food law and the European food Safety Authority- OJEC L N°31 2002-02-01 p 1 • The European Food Safety Authority is entrusted with a number of key tasks such as independent scientific advice on all aspects to food safety, communication and dialogue with consumers on food safety and health issues as well as networking with national agencies and scientific bodies.

36. The tasks of the authority essentially concentrate on risk assessment and risk communication. • Risk management - including legislation and control - remains the responsibility of the Commission. • It is proposed that CEN will establish a formal co-operation with the European Food Safety Agency when operating in 2002.

37. The Community principle has been to move away from product specific requirements to horizontal legislation covering broad aspects as food additives, contaminants, labelling, etc. • The legislation has in certain sectors been linked to the results from international harmonization works as that of CODEX Alimentarius, including regional standards (EC Regulation 178/2002 Art 13- International standards). • In the field of industrial products the principles of the New Approach has been applied.

38. In the food sector this has been a non-issue and the food authorities have not been prepared to reduce their national inspections/control systems and deregulate. • It is not politically realistic to assume that the New Approach principles will be accepted as such in the food sector. • However the question remains if there are elements which could be taken over by the food sector. • It would be logical to enter into a dialogue with the Commission, industry and the National Standards Bodies to identify possible elements.

39. Development of European standards in the food sector European Food Directives/new Regulation will lead to an increased need for: • - common validated analytical methods in order ensure necessary comparison of test results; • - developing sampling methods; • - methods for confirmation of test results (based on the general provisions of the EN 45 000 series of standards); and, • - guidance documents based on the new regulation on hygiene (Hazard analysis and critical control points).

40. The Joint Research Centre (Food products and consumer goods Unit- Ispra) provides • validated methods which serve the various CEN working groups (GMOs, mycotoxins, • materials in contact with food). Reference to European standards is already used by • the Commission for the official control of foodstuffs, and some contaminants (see • Annex). The European Commission, DG SANCO, also provided some information on

41. European standardization in the field of the detection of irradiated foods http://europa.eu.int/comm/food/fs/sfp/fi07_en.htlm) and • materials in contact with food (http://europa.eu.int/comm/food/fs/sfp/food_contact/index_en.htlm- see practical • guide, chap III CEN). • The European Commission makes use of European Standardization when needs are identified on a casual basis. • It would be necessary to broaden the dialogue with the European Commission including a wider range of possible interested parties.

42. 2. Elements for a CEN strategy at international level • CEN policy with the International Standardization Organization (ISO) is based on the Vienna Agreement, on a case by case basis, and there is a need for evaluation of ISO standards in view of their enhancement to European standards (e.g. ISO 15161:2001 • Guidelines on the application of ISO 9001:2000 for the food and drink industry…). • Around 500 ISO standards were already published for a wide range of agricultural food products mainly prepared by ISO TC 34 “Agricultural food product” (methods of analysis, cereals, fruits and derived products, butter, ice cream, spices and condiments, tea, coffee, cocoa…).

43. At international level, the European Commission and CEN National Members via the national governmental delegations can propose European standards to the Codex Alimentarius Commission. • AFNOR and DIN participate in national delegations of some Codex Committees (Food Additives and contaminants, methods of analysis and sampling, Codex Alimentarius Commission). • On behalf of DIN the German delegation proposed to the Codex Committee on food additives and contaminants (Rotterdam-11-15 March 2002) to endorse as Codex methods European standards elaborated by CEN TC 275 (CX/FAC 02/31 Add.1).

44. Since some years TC 275 has participated informally to the Inter-Agency meetings (IAM), preceding the meetings of Codex Committees on methods of analysis and sampling. • Taking into account the growing interest for European standards at this level, it is necessary for CEN to establish a formal contact with the Codex Alimentarius. • CEN can also participate in EC initiatives for international co-operation (e.g. • ASEM/Asiatic countries and future food issues).

45. III PROPOSAL FOR AN ACTION PLAN • An action plan is proposed taking due account of already ongoing CEN activities in • the field and the framework strategy as shown before. The aim is to complete a • process which started in 1988 which should lead CEN to optimize its existing work • and standards as well as to offer a full set of standards. The following action plan is • proposed:

46. · National Standards Bodies are invited to consult nationally on possible projects • and to report to CMC by December 2002. Standards and guides on food hygiene • should be considered as a source of possible projects for CEN. • · CMC takes up a broad consultation of the European Commission on possible • references to European standards or projects to assist EU Regulation. • · CMC will propose a co-operation with the European Food Safety Authority by end • 2002 subject to a possible formal agreement in 2003.

47. · CMC organizes a survey with major stakeholders in the process to inquire on • possible assistance from standardization in the food chain (food industry, retailers, • and consumers) by end 2002. • · National Standards Bodies are invited to make proposals to CMC on the basis of • ISO TC 34 standards and work programme (and possible others like ISO TC 47 ) • by December 2002 in order to prepare a plan for launching PQs on ISO standards • in the framework of the Vienna Agreement. • · CMC will initiate a co-operation with the Codex Alimentarius by end 2002 .subject • to a possible formal agreement and request for observer status in 2003.

48. · CMC will prepare a web site on European food standardization by end 2002 with • the view to provide a global information on the role of standardization • organizations in relation to the food area in 2003. • · CMC will report to BT on the progress of actions by March 2003 subject to a final • report to BT by end 2003. • ANNEX • References to European standards in European food legislation • Examples of references to European standards • in European food legislation

49. · Commission recommendation of 25 January 2002 concerning a coordinated • programme for the official control of foodstuffs for 2002 (2002/66/EC)(JOL 26 • 30 01 2002 p 8): • -In the preamble (3) ,reference to EN 45000 series and EN ISO 17025 :2000 • concerning the general requirements for the competence of testing and calibration • laboratories; • - Art 6.2 Sampling and method of analysis, reference to, • .ISO 6579 • (in CEN TC 275 work programme under prEN 6579 Microbiology of food and animal • feeding stuffs- Horizontal method for the detection of Salmonella (ISO/DIS • 6579:2000)

50. .EN/ISO 16654 • (Microbiology of food and animal feeding stuffs- Horizontal method for the detection of • Escherichia coli 0157) • .EN/ISO 11290-1 • (Microbiology of food and animal feeding stuffs- Horizontal method for the detection • and enumeration of Listeria monocytogenes- Part 1: Detection method) • .EN/ISO 11290-2 • (Microbiology of food and animal feeding stuffs- Horizontal method for the detection • and enumeration of listeria monocytogenes- Part 2: Enumeration method)