Upload
marilyn-amoin
View
221
Download
0
Embed Size (px)
Citation preview
8/3/2019 Jing Presentation Food Safety Certification Systems
http://slidepdf.com/reader/full/jing-presentation-food-safety-certification-systems 1/36
Mechanisms for Product Quality
and Food Safety:Certification
Systems
Jerry ´Jingµ E. PacturanJerry ´Jingµ E. Pacturan
Organic Certification Center of the Philippines, Inc.Organic Certification Center of the Philippines, Inc. www.occpphils.orgwww.occpphils.orgPhilippine Development Assistance Programme, Inc.Philippine Development Assistance Programme, Inc. www.pdap.netwww.pdap.net
8/3/2019 Jing Presentation Food Safety Certification Systems
http://slidepdf.com/reader/full/jing-presentation-food-safety-certification-systems 2/36
Outline of Presentation
BackgroundBackground--Drivers for quality & food safetyDrivers for quality & food safety--Why certification programs existWhy certification programs exist--What is certificationWhat is certification²²Basic types of certificationBasic types of certification
Overview of Voluntary Certification SystemsOverview of Voluntary Certification Systems--Environmental certificationEnvironmental certification--Social certificationSocial certification--Food safety & good practice certificationFood safety & good practice certification
--Certification for intrinsic food qualityCertification for intrinsic food quality
Organic CertificationOrganic Certification
8/3/2019 Jing Presentation Food Safety Certification Systems
http://slidepdf.com/reader/full/jing-presentation-food-safety-certification-systems 3/36
Drivers for product quality and
food safety Consumer demandsConsumer demands Environmental concernsEnvironmental concerns
Health concernsHealth concerns Social concernsSocial concerns Government requirements for internationalGovernment requirements for international
trading trading
8/3/2019 Jing Presentation Food Safety Certification Systems
http://slidepdf.com/reader/full/jing-presentation-food-safety-certification-systems 4/36
Why certification programs exist?
It brings opportunities to producers/farmers(e.g., market access, protection of local resources, improvement of worker·s health &
living conditions of rural communities.)
Growing market/consumer awareness of the social &environmental problems associated with food
production, processing & trade
Safe and quality products ensure consumer health
8/3/2019 Jing Presentation Food Safety Certification Systems
http://slidepdf.com/reader/full/jing-presentation-food-safety-certification-systems 5/36
What is Certification?
It is a procedure for verifying that productsconform to certain standards, either
mandatory/compulsory or voluntarily.
In the case of organic products, it is primarily
the acknowledgement that such products havebeen produced according to the applicableorganic production standards.
8/3/2019 Jing Presentation Food Safety Certification Systems
http://slidepdf.com/reader/full/jing-presentation-food-safety-certification-systems 6/36
Basic types of certification
Mandatory or Compulsory (public)When products are sold to mainstream domestic market or
exported, national governments & exporting countries normallyrequire standards & certification as part of food safetyregulations (e.g., MRLs on pesticides use,Product Traceability).
Voluntary (private)Decision to adhere to standards & apply for certification ismainly a decision of the producing group for environmental,social, cultural, food safety purposes.
8/3/2019 Jing Presentation Food Safety Certification Systems
http://slidepdf.com/reader/full/jing-presentation-food-safety-certification-systems 7/36
Voluntary Certification Systems(for agriculture and food products)
Environmental certification Organic agriculture ISO 14001 certification
Social certification Fair trade Social Accountability 8000 (SA8000)
Food safety and good practice certification Good agricultural practices (GAP) Good manufacturing practice (GMP)
Certification for intrinsic quality (cultural) Geographical indications (GI) Halal
8/3/2019 Jing Presentation Food Safety Certification Systems
http://slidepdf.com/reader/full/jing-presentation-food-safety-certification-systems 8/36
ISO 14001(International Standards Organization)
ISO is a private intl network of national standard institutesworking with governments, industry & consumerrepresentatives
ISO 14001 is designed to help environmental mgt systems oforganizations both in public & private sectors based ongovernment environmental regulations
Granted either b y governmental or private certificationagencies
ISO logo cant be use on products; companies can howeverindicate in their promotional campaign they are ISO certified
Certification quite expensive and theres no price premium for
products
8/3/2019 Jing Presentation Food Safety Certification Systems
http://slidepdf.com/reader/full/jing-presentation-food-safety-certification-systems 9/36
FAIR TRADE
Based on the fair remuneration of producers. Products have premiumprice which enables producers to support themselves & invest incommunity development
Producers comply with standards notably labor rights, environmental andsocial requirements
Standard setting & certification under the control of Fairtrade LabelingOrganizations Intl. or FLO
Once certified, regular inspections are done annually to check complianceand use of fair trade premium
Key constraint FLO certifies if it finds market for the fair-trade labeled
products, usually in fair trade shops
8/3/2019 Jing Presentation Food Safety Certification Systems
http://slidepdf.com/reader/full/jing-presentation-food-safety-certification-systems 10/36
SA 8000
Social Accountability Intl is an NGO that promotes SA8000
A voluntary private workplace certification program aimed atcreating better working conditions
Based on intl. workplace norms including social justice, workerrights & working conditions
Some very large firms exporting banana, pineapple, tobacco, wine,
canned fruits & processed coffee are SA8000 certified
Certification mark is not used on product labels but companies mayuse it for promotional activities
No price premium for products of certified companies
8/3/2019 Jing Presentation Food Safety Certification Systems
http://slidepdf.com/reader/full/jing-presentation-food-safety-certification-systems 11/36
GOOD AGRICULTURAL PRACTICES (GAP)
GAP are practices that address environmental, economic & socialsustainability for on-farm processes, and result in safe and quality foodand non-food agricultural products
Developed by the food industry, producer organizations, governments
& NGOs, aiming to codify agricultural practices at farm level GAP benefits are:
-food quality & safety improvement-facilitating market access-reduction in non-compliance risks re. permitted pesticides, MRLs &
other contamination hazards
Main challenges:
-increase in production cost like recordkeeping, residue testing &certification
-Inadequate access to information and support services
8/3/2019 Jing Presentation Food Safety Certification Systems
http://slidepdf.com/reader/full/jing-presentation-food-safety-certification-systems 12/36
GOOD MANUFACTURINGPRACTICES (GMP)
International Food Standards (IFS) certification developed byGerman retailers in 2002 and later joined by French foodretailers www.food-care.info
Safe Quality Food (SQF) codes developed by the Western Australian Department of Agriculture in 1996 www.sqfi.com
British Retail Consortium (BRC) standards were developed tocomply with the UK Food Safety Act www.brc.org.uk/standards/
ISO 22000 harmonizes the requirements of national food safetymanagement systems worldwide on a non-governmental,
voluntary basis www.iso.org
8/3/2019 Jing Presentation Food Safety Certification Systems
http://slidepdf.com/reader/full/jing-presentation-food-safety-certification-systems 13/36
GEOGRAPHICALINDICATIONS (GI)
A private voluntary standard that has been registered by aproducers group or local government authority throughnational agencies in-charge of intellectual property
GIs are seal of quality which helps to promote know-how, tradition, diversity and quality for raw produce and processedfoods
Product comes from a determined geographic area
An appropriate marketing tool for regional & international tradeof characteristic local products
Existing Asian GIs ² Vietnam·s Bien Thuan Dragon Fruit & PhuQuoc Fish Sauce; Thailand·s Doi Tung Coffee; China·s LongjingTea
8/3/2019 Jing Presentation Food Safety Certification Systems
http://slidepdf.com/reader/full/jing-presentation-food-safety-certification-systems 14/36
HALAL
Halal is an Arabic word that means lawful and refers to things oractions permitted by Islamic law
Covers food & non-food; in food it is used to describe something thata Muslim is allowed to eat, drink or use
All inputs, products, tools, machinery, labour used in production,processing, storage & distribution are separated from anything that is´Haramµ
Halal market is estimated at US$150 billion Standards differ from country to country; Malaysian certification
becoming an international benchmark
Certificate granted by Islamic centers but proliferation of many local
certifying authorities raises concern about enforcement challenges
8/3/2019 Jing Presentation Food Safety Certification Systems
http://slidepdf.com/reader/full/jing-presentation-food-safety-certification-systems 15/36
Organic Certification
What is organic agriculture?
A production system that sustains the health of soils, ecosystems andpeople.
It relies on ecological processes, biodiversity and cycles adapted tolocal conditions, rather than the use of inputs with adverse effects.
It combines tradition, innovation and science to benefit the shared
environment and promote fair relationships and a good quality of lifefor all involved. (IFOAM 2008, www.ifoam.org)
8/3/2019 Jing Presentation Food Safety Certification Systems
http://slidepdf.com/reader/full/jing-presentation-food-safety-certification-systems 16/36
Organic Certification
ORGANIC AGRICULTURE PRINCIPLES (IFOAM)ORGANIC AGRICULTURE PRINCIPLES (IFOAM) Principle of HealthPrinciple of Health
sustain and enhance the health of soil, plant, animal, human and planet as one andindivisible
Principle of EcologyPrinciple of Ecology based on living ecological systems and cycles, work with them, emulate them and
help sustain them
Principle of FairnessPrinciple of Fairness build on relationships that ensure fairness with regard to the common environment
and life opportunities
Principle of CarePrinciple of Care managed in a precautionary and responsible manner to protect the health and well-
being of current and future generations and the environment
8/3/2019 Jing Presentation Food Safety Certification Systems
http://slidepdf.com/reader/full/jing-presentation-food-safety-certification-systems 17/36
Organic Certification
Is there a need for organic certification?
When organic farmers and traders are operating
in an anonymous market, certification isdeveloped to show and guarantee toconsumers that a product has been producedin consistency with organic standards.
For small farmers/producers - when there issurplus & scale that that warrants new markets,certification becomes important.
8/3/2019 Jing Presentation Food Safety Certification Systems
http://slidepdf.com/reader/full/jing-presentation-food-safety-certification-systems 18/36
Organic Certification
Balance of interests
CONSUMER requires healthy and environmentally soundproducts and is willing to pay premium price
Trust
FARMER/PROCESSOR is producing according tocertain standards (may be putting higher labour, etc.) is
getting access to premium price markets
8/3/2019 Jing Presentation Food Safety Certification Systems
http://slidepdf.com/reader/full/jing-presentation-food-safety-certification-systems 19/36
Organic Certification
What is organic certification«
² A procedure by which a third party gives written
assurance that a product, process or service is inconformity with certain standards
² Intended to assure quality and prevent fraud
² A marketing initiative aimed at regulating andfacilitating the sale of organic products toconsumers
8/3/2019 Jing Presentation Food Safety Certification Systems
http://slidepdf.com/reader/full/jing-presentation-food-safety-certification-systems 20/36
Organic Certification
What is a Certification Body«
² The organization performing the certification
² Might do the actual inspection or contract theinspection to an inspector or inspector body
² Certification decision is based on the inspectionreport, compliance with the standards, farmdocumentation and possibly complemented byother information sources as provided by theapplicant
8/3/2019 Jing Presentation Food Safety Certification Systems
http://slidepdf.com/reader/full/jing-presentation-food-safety-certification-systems 21/36
Organic Certification
Government² Europe (EU regulation
EEC2092/91)
² US (USDA-NOP)² Japan (JAS)² Canada² Australia² Thailand² India² China
Private Initiative² IFOAM
(www.ifoam.org)² Assurance system is
based on IFOAM norms(includes the IFOAMbasic standard andIFOAM accreditationcriteria)
² CertAll
8/3/2019 Jing Presentation Food Safety Certification Systems
http://slidepdf.com/reader/full/jing-presentation-food-safety-certification-systems 22/36
Organic Certification
Levels or Types of Certification
First Party Verification² The producer with installed internal control system claims
that the farm is organic² The system exist in areas or communities where the
producer and consumer know each other
² Farm or processing activity is open for consumerinspection
² Example is the Participatory Guarantee System (PGS)
8/3/2019 Jing Presentation Food Safety Certification Systems
http://slidepdf.com/reader/full/jing-presentation-food-safety-certification-systems 23/36
Organic Certification
Levels or Types of Certification
Second Party Verification² Occurs when the consumer verifies the production system
and farmer/processor adheres to the standard set by theconsumers
² Consumers inspect the farms before a marketing
agreement and activity takes place² This type of guarantee system sits in a situation where
there exist an organized consumer and producer group
² Example is the Community Supported Agriculture (CSA)
8/3/2019 Jing Presentation Food Safety Certification Systems
http://slidepdf.com/reader/full/jing-presentation-food-safety-certification-systems 24/36
Organic Certification
Levels or Types of Certification
Third Party Certification² Is done by a third party without direct interest in the
economic relationship between the supplier and the buyer
² The certification is the formal and documented procedureby which a third party assures that the organic productionstandards are followed
8/3/2019 Jing Presentation Food Safety Certification Systems
http://slidepdf.com/reader/full/jing-presentation-food-safety-certification-systems 25/36
Organic Certification
Third Party Certification
For two basic types of clients ²² Individual farm or processing enterprise
² Group certification through the installation of theInternal Control System (ICS)
ICS is part of the documented quality assurance system that allows the external certification body to delegate theperiodical inspection of individual group members to anidentified body or unit within the certified operator
8/3/2019 Jing Presentation Food Safety Certification Systems
http://slidepdf.com/reader/full/jing-presentation-food-safety-certification-systems 26/36
Organic Certification
Certification Requirement/Processes
Study the organic standards
Compliance to the standards Documentation and record keeping (day to day
farming and marketing records and other activities) Planning ²written annual production plan
Application Inspection Fees (need for costing and scale for cost recovery)
8/3/2019 Jing Presentation Food Safety Certification Systems
http://slidepdf.com/reader/full/jing-presentation-food-safety-certification-systems 27/36
What must be certified?
Farmer Processor
Trader
Transporter
ExporterShippingtransporter
Retailer Consumer
*Those shaded in blue needs organic agriculture certification
Organic Certification
8/3/2019 Jing Presentation Food Safety Certification Systems
http://slidepdf.com/reader/full/jing-presentation-food-safety-certification-systems 28/36
Certification Process forIndividual Farm or Processor
Applicant apply
for certification
Fill out formsand signcontracts
CertificationComm. assignsinspector
Inspector
inspects thefarm/processingplant
Farm walk
Check inputsand its sources
Checkdocumentation
Exit meeting
Inspectionreport to be
submitted toCertificationCommittee
Certification
Committeedeliberation
Release ofCertification
Decision
Organic Certification
8/3/2019 Jing Presentation Food Safety Certification Systems
http://slidepdf.com/reader/full/jing-presentation-food-safety-certification-systems 29/36
Certification Process forSmallholder Group
Applicant apply
for certificationFill out formsand signcontracts
CertificationComm. assignsinspector
Inspector inspectsInspector inspectsthe internal controlthe internal controlsystem of thesystem of theorganizationorganization
Farm walk(random sampling)
Check inputs andits sources
Checkdocumentation
Exit meeting
Inspectionreport to besubmitted toCertificationCommittee
Certification
Committeedeliberation
Release ofCertification
Decision
Organic Certification
8/3/2019 Jing Presentation Food Safety Certification Systems
http://slidepdf.com/reader/full/jing-presentation-food-safety-certification-systems 30/36
OCCP Certification Costs
Validity & Cost of Certification Validity of certificate ² 12 months subject for renewal
For local certification Application fee ² Php 2,000.00 (about US$42)
Minimum certification fee² Php 20,000 ² producer (US$420)² Php 20,000 ² processor (US$420)² Php 40,000 ² production & processing (US$840)² Php 25,000 ² group certification (US$520)
Inspection fee is Php 5,000 per day (US$104)
For foreign certification (in partnership with CERES of Germany) Application fee ² Euro 100 Minimum certification fee
² Euro 1,000.00 for individual farms/processors² Euro 1,200 for group certification
Inspection fee is Euro 100 per day
8/3/2019 Jing Presentation Food Safety Certification Systems
http://slidepdf.com/reader/full/jing-presentation-food-safety-certification-systems 31/36
Independent, Non-stock, membership based,standard setting and organic certification body
Trained by Bio-Swiss, Bio-Inspecta, Fibl andCERES Accredited by the DA-BAFPS in December 2004. Currently with 19 inspectors (8 passed the
international inspectors training)
About OCCP
8/3/2019 Jing Presentation Food Safety Certification Systems
http://slidepdf.com/reader/full/jing-presentation-food-safety-certification-systems 32/36
IFOAM member Philippine Fair Trade Forum (PFTF) Member Accreditation to Korea Member of Certification Alliance International Certifying Body Partners
-CERES GmbH (Germany)-ICEA (Italy)-ACT (Thailand)
About OCCP
8/3/2019 Jing Presentation Food Safety Certification Systems
http://slidepdf.com/reader/full/jing-presentation-food-safety-certification-systems 33/36
Organic Certification
Program- Organic Standard Development- Organic Farm certification- Organic Livestock certification- Organic Processing certification
- Smallholder group certification
About OCCP
Research, Policy and
Advocacy- Technical and social research- Local and national policy on
organic agriculture- Advocacy and promotion of
certified organic products
Services
8/3/2019 Jing Presentation Food Safety Certification Systems
http://slidepdf.com/reader/full/jing-presentation-food-safety-certification-systems 34/36
Products that were certified by OCCP
- Rice - Garlic
- Fruits - Lemongrass oil- Virgin coconut oil - Cooking oil- Coconut vinegar - Herbal plants- Henna - Wild herbal plants
- Vegetables - Coconut
About OCCP
8/3/2019 Jing Presentation Food Safety Certification Systems
http://slidepdf.com/reader/full/jing-presentation-food-safety-certification-systems 35/36
OCCP Seal
8/3/2019 Jing Presentation Food Safety Certification Systems
http://slidepdf.com/reader/full/jing-presentation-food-safety-certification-systems 36/36
Thank you !!!
Maraming salamat po!!!