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ValueLinksModule 9 Introducing quality & safety standards

Introducing product norms and standards

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Types and importance of norms and quality standards

Contents

Approaches to introduce safety norms and quality standards

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Introducing product norms and standards

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Food safety / product safety Hygienic harmlessness Free of harmful substances or

content below thresholds Disease free Traceability required

Product quality and safety

Food quality Freshness Taste … variety Homogeneity Nutrient content Processing methods Origin and traceability …

Non-food product quality Fitness for use Design Uniqueness of product …

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Motivation of norms & standards

Non-food product safety Safe for use Free of harmful substances or

content below thresholds …

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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

Social sustainability / ethic standards no child labour Fair labour conditions Decent workplace timely payment of producers …

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Motivation of norms & standards

Social and ecological criteria

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Obliging norms - regulated by laws

safety of food

effectiveness of inputs avoid dissemination of diseases and pests

formal precondition for access to (export) markets

Voluntary standards Satisfaction of clients Competitiveness on domestic markets (imported

products) Competitiveness at / access to export markets

Nature of standards

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issued byGovernment

Product quality standards

Safety standards

issued by Industry

- Grades

- Codes of Conduct

Overview of types of standards

Social and ecological standards

- Food laws- Liability laws

- Social laws- Environ- ment laws

- Industry standards

- FSC- Flower label- Rugmark

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Types of quality norms & standards

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issued byGovernment

Product quality standards

Safety standards

issued by Industry or Civil society

Overview of types of standards

Social and ecological standards

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Types of quality norms & standards

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Types and importance of norms and quality standards

Contents

Approaches to introduce safety norms and quality standards

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Introducing product norms and standards

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Developing codes and standards

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Which standard? – a decision treeDo target markets require the observation of standards?…or would a standard improve market access?Yes

NoDoes this standard exist already?

Are there any important safety, social and/or ecological concerns?

No

Yes

Yes- Develop and agree on a specific private code of conduct

Is there scope for adjustment?

YesNo

- Agree on VC / country-specific adaptations

- Introduce standard

Is there a standard / law that regulates the issue at stake?

YesNo

- Support legal reform &enforcement

Is it binding?

YesNo

- Amend standard

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Conformity control (risk analysis, control of food production / processing, of markets and shops

Gather information

Development of QM-systems

Adaptation of legal framework

Public-Private Partner-shipsPreparation of

laboratories + certification bodies for ISO-Certification

on regulatory framework / norms / laws on food safety, input standards , sanctions (international trade!)

on existence / effectiveness of control bodies

Use information

Identify needs for adaptation of framework

Process introducing safety standards

Identify upgrading needs of control bodies

Identify up-grading needs of enterprises

Capacity developmentOrganize/ implement upgrading

Macro Meso Micro

Technologies, management

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Gather information

Quality requirements of the buyers Involved price differences or willingness to pay

for better quality

Use information

Sensitize / raise awareness of suppliers on quality / safety needs and related economic potentials

If interest and willingness to contribute are manifest

Develop / agree on <simple> measures to achieve the required qualities and benefits

Implement & evaluate

Implement agreed measures Evaluate with suppliers and buyers Learn from experience

Use experience + momentum

Disseminate success storiesScale-up

Process introducing quality standards

Exit?

Exit?

MesoMicro ( )

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ProductionTrans-formation Distribution

Primaryproducers

Traders,Retailers

Con-sumers

ProcessingIndustry

Con-sumption

GAP GMP GTP

GDP

GHP GHP GHP

Operational prerequisites:GAP = good agricultural practiceGMP = good manufacturing practiceGTP = good trade practiceGDP = good distribution practiceGHP = good hygiene practice

Quality Management Systeme.g.- HACCP- Product traceability

Based on laws and norms General: - ISO 9000pp

Specific to food safety, e.g.:- ISO 22000- EU Regulation 178/2002

Quality & Safety Management System

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ISO 65ISO 65

accr

edi-

tatio

n

Standard GuidelinesStandard Guidelinesce

rtifi

-ca

tion

Third party audit

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Verifying standard application

Customer

Certification body

Operator (producer, processor,Exporter)

First party audit Second party

audit

Accreditation body