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ValueLinks Module 9 Introducing quality & safety standards

ValueLinks Module 9 Introducing quality & safety standards. Introducing product norms and standards. Introducing product norms and standards. Contents. 1. Types and importance of norms and quality standards. 2. Approaches to introduce safety norms and quality standards.

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ValueLinks Module 9 Introducing quality & safety standards

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  1. ValueLinks Module 9Introducing quality & safety standards Introducing product norms and standards

  2. Introducing product norms and standards Contents 1 Types and importance of norms and quality standards 2 Approaches to introduce safety norms and quality standards

  3. Motivation of norms & standards Product quality and safety Food quality • Freshness • Taste … variety • Homogeneity • Nutrient content • Processing methods • Origin and traceability • … Food safety / product safety • Hygienic harmlessness • Free of harmful substances or content below thresholds • Disease free • Traceability required 1 Non-food product safety • Safe for use • Free of harmful substances or content below thresholds • … Non-food product quality • Fitness for use • Design • Uniqueness of product • …

  4. Motivation of norms & standards Social and ecological criteria Environmental sustainability • “Good practice” • Sustainability of production(especially in case of products from gathering or hunting) • Recycling (of waste, used product) • Reduced CO2 emission in transport and logistics 1 Social sustainability / ethic standards • no child labour • Fair labour conditions • Decent workplace • timely payment of producers • …

  5. Nature of standards • Obliging norms - regulated by laws •  safety of food •  effectiveness of inputs • avoid dissemination of diseases and pests  formal precondition for access to (export) markets 1 • Voluntary standards • Satisfaction of clients • Competitiveness on domestic markets (imported products) • Competitiveness at / access to export markets

  6. Types of quality norms & standards Overview of types of standards Social and ecological standards Product quality standards Safety standards - Grades - Food laws- Liability laws - Social laws- Environ- ment laws 1 issued byGovernment • Codes of Conduct - Industry standards - FSC- Flower label- Rugmark issued byIndustry

  7. Types of quality norms & standards Overview of types of standards Social and ecological standards Product quality standards Safety standards 1 issued byGovernment issued byIndustry or Civil society

  8. Introducing product norms and standards Contents 1 Types and importance of norms and quality standards 2 Approaches to introduce safety norms and quality standards

  9. Developing codes and standards Which standard? – a decision tree Are there any important safety, social and/or ecological concerns? Do target markets require the observation of standards? …or would a standard improve market access? Yes No Is there a standard / law that regulates the issue at stake? No Yes Does this standard exist already? Yes 2 No Is it binding? Yes - Develop and agree on a specific private code of conduct Is there scope for adjustment? Yes No No • Support • legal reform &enforcement - Amend standard Yes - Introduce standard - Agree on VC / country-specific adaptations

  10. Meso Macro Process introducing safety standards Gather information • on regulatory framework / norms / laws on food safety, input standards , sanctions (international trade!) • on existence / effectiveness of control bodies Micro Use information Identify needs for adaptation of framework Identify upgrading needs of control bodies Identify up-grading needs of enterprises Organize/ implement upgrading Adaptation of legal framework Capacity development 2 Conformity control (risk analysis, control of food production / processing, of markets and shops Technologies, management Public-Private Partner-ships Preparation of laboratories + certification bodies for ISO-Certification Development of QM-systems

  11. Meso Process introducing quality standards ( ) Micro • Quality requirements of the buyers • Involved price differences or willingness to pay for better quality Gather information Sensitize / raise awareness of suppliers on quality / safety needs and related economic potentials Use information Exit? If interest and willingness to contribute are manifest Develop / agree on <simple> measures to achieve the required qualities and benefits 2 • Implement agreed measures • Evaluate with suppliers and buyers • Learn from experience Implement & evaluate Exit? Use experience + momentum Disseminate success stories Scale-up

  12. Quality & Safety Management System Primary producers Processing Industry Traders, Retailers Con- sumers Trans- formation Con- sumption Production Distribution GAP GMP GTP Operational prerequisites: GAP = good agricultural practice GMP = good manufacturing practice GTP = good trade practice GDP = good distribution practice GHP = good hygiene practice GDP 2 GHP GHP GHP Based on laws and norms General: - ISO 9000pp Specific to food safety, e.g.: - ISO 22000 - EU Regulation 178/2002 • Quality Management System • e.g. • HACCP • Product traceability

  13. Verifying standard application Third party audit Accreditation body ISO 65 accredi-tation Certification body Standard Guidelines 2 certifi-cation First party audit Operator (producer, processor, Exporter) Second party audit Customer

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