Standarisation and Certification of the European Market dr inz. Ewa Tyran, University of Agriculture in Krakow

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

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Standarisation and Certification of the European
Market

• HACCP
• GHP
• GPM
• CE
• Organic farming
• EcoLabel European Flower
• Regionbal products
• PDO
• PGI
• TSG

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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.

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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

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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.

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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

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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

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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.

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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

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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

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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

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Internal aspects of the introduction of HACCP
system

• Economy
• Control the production process
• Systematic work
• Clear accountability
• Sence of security
• Awarness of quality and health safety

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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.

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This process is divided in 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

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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

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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

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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

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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

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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

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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

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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

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CE marking

• Existing in its present form since 1993, the CE
  marking is a key indicator of a products
  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.

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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

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CE marking
European conformance CE mark
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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.

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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

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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

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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)

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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

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Organic farming - organic food certification

• international organisations
• national organisations
• EU financial support for organic farming
• National programs supporting organic farming

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The European Eco-labelEuropean 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

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European Flower

• distiguishes enviromentally friendly, high
  quality products
• guarentees reliable information
• ofers competitive adventage to producers of
  eco-labeled products

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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

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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

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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

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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

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Example of Eco-label
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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
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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

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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)

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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

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Protected Designation of Origin (PDO)
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Protected Geographical Indication (PGI)
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Protected Geographical Indication (PGI)
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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

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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.

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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

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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.

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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.

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• If you want to learn more or find the details
• each label and certification proces has its
  own Internet page and several other documents.
• My e-mail rutyran_at_cyf-kr.edu.pl
• THANK YOU