Agro-food products and foodstuffs certification

1. Standarisation and Certification of the European Marketdr inż. Ewa Tyran, University of Agriculture in Krakow

2. Agro-food products and foodstuffs certification • Globalisation of food production, processing and commers • Increasing awareness and demand for: • food quality • food safety • animal welfare • value of natural environment caused several systems of stadarisation and certification

3. Standarisation and Certification of the European Market • HACCP • GHP • GPM • CE • Organic farming • EcoLabel „European Flower” • Regionbal products • PDO • PGI • TSG

4. Codex Alimentarius • The Codex Alimentarius is a set of food standards, definitions and criteria applicable to food fields and food microbiology and hygiene. • Was created in 1963 by FAO and WHO to develop food standards • It also defines the HACCP method. • If has become an international reference with authority over the whole food industry, from producers to consumers. Its impact is important for protecting consumer health.

5. HACCP = Hazard Analysis and Critical Control Points • Hazard – biological, chemical or phisical • Analyse – event probability, consequences, possible control • Critical – which factors, what are the critical parameters • Control – Monitoring and impact of hazards • Point - Activity, procedure, place

6. HACCP • is a preventive approach to food safety that addresses physical, chemical and biological hazards as a means of prevention rather than finished product inspection. • It is mainly used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCPs) can be taken to reduce or eliminate the risk of the hazards being realized. • This system ensures control at all stages of the food chain, anywhere in the proces of production, storage and sale of products, which could pose dangerous situation.

7. HACCP • Application of the HACCP system is not intended only for food manufactures, but also for all kinds of restaurants and hotels which are dealing with food products

8. The 7 principles of the HACCP method according to Code Alimentarius • Identify hazards • Determine the CCPs • Set critical lmits • Estabish surveillance initiatives • Set up corrective actions • Verification procedures • Documentary system

9. HACCP • Successful implementation and maintenance of HACCP systems depends primarily on the top management and their understanding of HACCP concept. • Also, if depends on permanent training of the employees to understand, accept and apply adequate knowledge and application of specific skills for successfull performance, as well as respect for certain procedures and work instructions that include descriptions of activities set before them.

10. HACCP advantages - the goal of HCCP implementation: • Reduces the apperance of diseases that can be transmited through food • Provides a safe supply of health food products to consumers • Provides fulfillment of legislation and efficient inspection • Provides effective and efficient operation of food business • Provides an effective introduction of new technologies and products • Increases profits • Reduces the risk of negative evaluation of inspection services

11. HACCP • Food industry branches that are requiring HACCP system: • Production, processing and food packaging • Storage, transport and distribution of food • Preparation and distribution of food to hospitals, kindergatens, hotels, restaurants…

12. External factors influencing the implementationof the HACCP system: • The expectations of buyers and owners • Gaining the trust of consumers • External image • Market position • Meeting the legislation requirements

13. Internal aspects of the introductionof HACCP system • Economy • Control the production process • Systematic work • Clear accountability • Sence of security • Awarness of quality and health safety

14. HACCP certificate • HACCP certification is similar to any other cerification schemes. When HACCP system is fully opertational for at least 3 months it is possible to start with the process of certification. • It is important to note that the HACCP implementation plan can be implemented with the help of external consultant and supported with the EU funds.

15. This process is dividedin 5 steps: • Preparation for HACCP • Development of HACCP • Implementation of HACCP • Certification of HACCP system by the independent authorized Certification Body • Maintenance and constant monitoring of HACCP system

16. Food safety • is a scientific discipline handling preparation and storage of food in ways that prevent foodborn illness. • This includes a number of routines that should be followed to avoid potentially severe health hazards

17. GHP – Good Hygiene Practice • The five key principles of food hygiene according to WHO are: • Prevent contaminating food with pathogens spreading from people, pets and pests • Separate raw and cooked foods to prevent contaminating the cooked food • Cook food for the appriopriate length of time and at the appriopriate temperature to kill pathogens • Store food at the proper temperature • Use safe water and raw materials

18. GHP • The parliament of the Europan Union makes legislation in the form of directions and regulations, many of which are mandatory for member states and which therefore must be incorporated into individual countries’ national legislation. • As a very large organisation that exists to remove bariers to trade between member states

19. GHP • The EU parliament is informed of food safety matters by European Food Safety Authorities • Individual members states may also have other legislation and controls in respect of food safety provided that they do not prevent trade with the other states, and can differ considerably in their internal structures and approaches to the ragulatory control of food safety

20. GHP • Member countries (also others) prepare and provide Industry Guides to Good Hygiene Practice They take into consideration the EU regulations and specific conditions and requirements of individual countries. Countries have their own Food Standars and Safety Agencies providing detailed regulations. The main goal of guides is to provide easy to understand and practicable advice on the best ways of complying with regulations

21. GMP – Good Manufacturing Practice • is a part of a quality system covering the manufacture and testing of active pharmaceutical ingridients, diagnostics, foods, farmaceutical products and medical devices. GMPs are guidelines that outline the aspects of production and testing that can impact the quality of a product. Many countries have legislated GMP procedures, and have created their own GMP guidelines that correspond with their legislation

22. GMP basic principles: • manufacturing processes are clearly defined and controlled, all critical processes are validated to ensure consistency and compliance with specifications • instructions and procedures are written in clear and unambiguous language (Good Documentation Practices) • operators are trained to carry and document procedures • records are made, manually or by instruments

23. CE marking • Existing in its present form since 1993, the CE marking is a key indicator of a product’s compliance with EU legislation and enables the free movement of products within the European market. • By affixing the CE marking on a product, a manufacturer is declaring, on his sole responsibility, conformity with all of the legal requirements to achieve CE marking and therefore ensuring validity for that product to be sold throughout the European Economic Area (27 member countries + Iceland, Norway and Liechtenstein). • This also applies to products made in third countries which are sold in the EEA.

24. CE mark • The CE marking (also known as CE mark) is a mandatory conformance mark on many products placed on the single market in the European Economic Area. • The CE marking certifies that a product has met EU consumer safety, health or environmental requirements. • CE stands for conformite europeenne, French for „European conformity”

25. CE marking European conformance CE mark

26. CE marking • CE marking does not indicate that a product was made in the EEA, but merely that the product is assessed befor being placed on the market and thus satisfies the legislative requirements to be sold there. • It means that the manufacturer has verified that the product complies with all relevant „essential requirements” (e.g. safety, health, environmnetal protection requirements) of the applicable directives – or, if stipulated in directives, had it examined by notified conformity assessment body.

27. CE marking • Not all products must bear the CE marking • The CE marking is mandatory for certain product groups in EEA. It is also obligatory for all products made in the third countries which are sold in the EEA • Products that are subject to certain EC directives providing for CE marking, have to be affixed with the CE marking before they can be placed on the market • The manufacturer draws up an EC declaration of conformity and affixes the CE marking on the product

28. Organic farming - organic products • Organic farming is the form of agriculture that relies on techniques such as crop rotation, green manure, compost and biological pest control to maintain soil productivity and control pests on a farm. • Organic farming excludes or strictly limits the use of manufactured fertilizers and pesticides, plant growth regulators such as hormones, livestock antibiotics, food additives, and genetically modified organisms

29. Organic farming - organic products • Organic agricultural methods are internationally regulated and legally enforced by many nations, based in large part on the standards set by International Federation of Organic Agriculture Movement (IFOAM), an international umbrella organisation for organic farming organisations established in1972. • Approximately 32 mln ha worldwide are now farmed organically + organic wild products are harvested on approximately 30 mln ha (2007)

30. Organic food • Organic foods are made in a way that complies organic standards set by national governments and international organisations. • Organic food production is a heavily regulated industry - currently the European Union and many other countries require procedures to obtain special certification in order to market food as „organic” within their boders. • Most of certifications allow some chemicals and pesticides to be used, so consumers should be aware of the standards for qualifying as „organic”

31. Organic farming - organic food certification • international organisations • national organisations • EU financial support for organic farming • National programs supporting organic farming

32. The European Eco-label„European Flower” • Created in 1992, revised in 2000 • Voluntary for business • Valid across EU, Norway, Iceland, Liechtenstein • Covers goods and services (not food and drugs) • Type-I environmental label: certified by independent third party, not a self-claim • Transprent process: multi-stakeholder

33. „European Flower” • …distiguishes enviromentally friendly, high quality products • … guarentees reliable information • … ofers competitive adventage to producers of eco-labeled products

34. „European Flower” - current legislative background • Regulation (EC) No 1980/2000 on revised Community Eco-label award Scheme • Commission Decisions: • European Union Eco-labelling Board • Consulting Forum • Criteria per Product Group • The EU Eco-label Working Plan 2005-2007 • Product Group Prioritisation

35. „European Flower” - who is in charge? • European Union Eco-labelling Board • European Commission • Member State level: Competent Bodies • Criteria development • Award • Interest groups: environmental NGOs, consumers associations SMEs… • Industry

36. „European Flower” - who is in charge? • European Union Eco-labelling Board: • Draft criteria Decisions • Management Groups: policy, marketing, cooperation and coordination • Regulatory Committee: criteria Decisions • Criteria development • Defined for each product group • Multi-criteria • Particiapation of interested groups • Based on Life Cycle Consideration

37. Flower labelled Products/ServicesHow does it work? • Certified good environmental quality and guaranteed technical performance • Generatees less environmental impacts on air, water, soil and human health throughout its life cycle, from raw material extraction to end of life „from cradle to grave” • Added value: usage cost generally lower than average

38. Example of Eco-label

39. How does it work? • Awarding process for Manufactures (by the Competent Body) Promotion/Marketing Compliance monitoring Eco-label award for one or more products Evaluation of application Submission of application

40. „European Flower” - achievements • Criteria defined for 23 Product Groups • Household appliences (4) Bed mattresses • Detergents (4) Personal computers • Indoor paints & varnishes Portable computers • Light bulbs Televisions • Soil improvers Hard floor covering • Textiles Tourist Accommodation • Footwear Tissue paper • Lubricants Copying paper • Composites • Under development: furniture, heat pumps, soaps …

41. Food and products of „special meaning and history” - traditional, regional products • According to EU regulations 3 ways of products protection: • Protected Designation of Origin (PDO) • Protected Geographical Indication (PGI) • Traditional Speciality Guaranteed (TSG)

42. Regional and traditional products • Have to fulfill specific conditions and requirements (certification process) to get one of the above mentioned categories and special labels • Label looks the same in each member country, only the name of the category is written in a „local” language • Label should be help consumers to identify unique characte of products

43. Protected Designation of Origin (PDO)

44. Protected Geographical Indication (PGI)

45. Protected Geographical Indication (PGI)

46. Protected Geographical Status - PGS • The EU law protects the names of regional foods. • The law ensures that only products genuinely originating in that region are allowed in commerce as such • The legislation came into force in 1992 • The purpose of the law is to protect the reputation of the regional foods and eliminate the unfair competition and misleading of consumers by non-genuine products, which may be of inferior quality or of different flavour

47. Description of the regimes • PDO - protected designation of origin is the name of an area, a specific place or, in exceptional cases, the name of a country, used as a designation for an agricultural product or a foodstuff, • which comes from such an area, place or country, • whose quality or propertis are significantly or exclusively determined by the geographical environment, including natural and human factors, • whose production, processing and preparaion takes place within the determined geographical area • To receive the PDO status, the entire product must be traditionally and ENTIRELY manufactured (prepared, processed AND produced) within the specific region and thus acquire unique propertis.

48. Description of the regimes • PGI - protected geographical indication is the name of an area, a specific place or, in excepional cases, the name of a country, used as a description of an agricultural product or a foodstuff, • which comes from such an area, place or country • whose quality or properties are significantly or exclusively determined by the geographical environment, including natural and human factors • whose production, processing or preparation takes place within the determined geographical area • To receive the PGI status, the entire product must be traditionlly and at least PARTIALLY manufactured (prepared, processed OR produced) within the specific region and thus acquire unique properties

49. Description of the regimes • TSG - traditional speciality guaranteed is a tradmark for an agricultural product or foodstuff, which has a certain feature or a set of feaures, setting it clearly apart from other similar products or foodstuffs belonging to the same category. • The product of foodstuff must be manufactured using traditional ingredients or must be characteristic for its traditional composition, production process, or processing reflecting a traditonal type of manufacturing or processing. • To receive a TSG status, the product does not have to be manufactured in a specific geographically delimited area; it is sufficient that it be traditional and different from other similar products.

50. Regional and traditional products • There are several categories of food and foodstuffs • The certification procedures include: • preparation of detailed documentation of a candidate product and submission it to the European Commission • placing information about the proposed product on the EU special internet page for 6 month – in case other counries or persons would object the rights for specific name registration • If product complies with procedures and requirements and there are no objections – the product receives the special label • Those who received the right to use special label can also get EU funds for international marketing of that product.