ORGANIC QUALITY CERTIFICATION by 7FvO6g3

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       กำรตรวจร ับรองมำตรฐำนกำรผลิต
  ิ่   ี้    ิ                  ุ่
 สงบ่งชทำงภูมศำสตร์ ข้ำวหอมมะลิทงกุลำร้องไห้

• Bioagricert s.r.l. คือใคร
                          ็          ่         ่
  - บริษ ัท Bioagricert เปนบริษ ัททีทำธุรกิจเกียวก ับกำรตรวจสอบ และ
        ็    ้                     ิ
  กำรเปนผูให้กำรร ับรองกำรผลิตสนค้ำทำงกำรเกษตร บริษ ัท
  Bioagricert ได้ร ับกำรยอมร ับและแต่งตงโดยหน่วยงำนซงดูแล
                                          ั้              ึ่
     ่                                 ึ่
  เกียวก ับกำรให้กำรร ับรองในยุโรป ซงร ับรองโดย SINCERT และ
  IFOAM ตำมข้อตกลงมำตรฐำน ISO 65 และ มำตรฐำน EN 45011
                 ่        ้
• มำตรฐำนอะไร ทีบริษ ัทใชควบคุมขบวนกำรผลิตในกำร
                       ิ่   ี้   ิ
  ตรวจร ับรองกำรผลิต สงบ่งชทำงภูมศำสตร์
  - ECC Regulation No. 510/2006 และ 1898/2006
  - นอกจำกนี้ บริษ ัท Bioagricert ย ังได้ร ับกำรร ับรองในหลำยๆประเทศ
       ้ ี                                         ่
  โดยผูมอำนำจในกำรให้กำรร ับรองประจำท้องถินของประเทศนนๆ        ั้
ORGANIC QUALITY CERTIFICATION




 Reference norm Reg. CEE 2092/91 of 24/06/1991
 and following modifications
 BAC Guide Lines Sections 1, 2, 3, 4, 5 e 6
 Authorisations: D.M. Mipaf 29/07/2002 n.91822
 Accreditation: SINCERT registration N. 050 B
ORGANIC QUALITY CERTIFICATION




  Reference norm Norm NOP
  (National Organic Program)
  BAC Guide Lines Sections 8 and 5
ORGANIC QUALITY CERTIFICATION




Reference norm Norm JAS Organic
(Japan Agriculture Standards)
BAC Guide Lines Sections 9 and 5
ORGANIC QUALITY CERTIFICATION



                        Reference norm Quebec Norms
                        BAC Guide Lines sections 1, 2, 3, 4, 5, 6




Reference norm Norm CC REPAB of
30/08/2000 and BAC Guide Lines: sec. 10
e5
BAC Guide Lines sections 1, 2, 3, 4, 5, 6
ORGANIC QUALITY CERTIFICATION


                       Reference norm Biosuisse
                       (Swiss Association of the organisation for the
                       biological agriculture)
                       BAC Guide Lines Sections 11 and 5




Reference norm Basic Standards for
Organic Production and Processing
BAC Guide Lines Sections 1, 2, 3, 4, 5,
6e 7
  ORGANIC QUALITY CERTIFICATION




Bioagricert, due to the exclusion of some kind of products
from the community regulation of organic agriculture, offers
services of international voluntary certification for the sectors
of aqua-cultivation, restaurants, textile, cosmetic on the basis
of private standards that can be
recognised from the trademark of conformity: Bioagricert
International.
    ORGANIC QUALITY CERTIFICATION

Natural Cosmetic:

It is made up of ingredients of “natural origin”, according to the
definitions reported above, maximum 5% of synthetic ingredients is
authorised , derogation that only concerns the chemical substances
included in the list of authorised additives.

In the final product the ingredients must be natural or of natural origin
up to 95%. In the per cent calculus water is excluded. These per cents
are based on weight. In this case the product can be labelled as:
    ORGANIC QUALITY CERTIFICATION
Bio & Natural Cosmetic:
• It is made up of ingredients of natural origin, agricultural or
   spontaneous harvesting productionbut also certified as
   “organic”; maximum 5% of ingredients of synthetic origin is
   allowed (the derogation only concerns the chemical substances
   included in the list of authorised additives). The certifiable
   ingredients, according to the official Regulations for organic
   farming, can have CEE 2092/91, NOP, JAS (or other official
   norms, included IFOAM norms, directly or after processing)
   certificate; under derogation, the 5% of such organic certifiable
   ingredients, can be non organic (per cents are based on
   weight). In thiscase the product can be labelled as: ORGANIC
   and NATURAL (with Bio&Natural Trademark).
PRODUCT QUALITY CERTIFICATION



EUREP (Euro retailer produce working group) is an
organisation promoted by the most important
European retailers, born to sustain the
commercialisation of agricultural products grown with
eco-sustainable methods. The normative document
Eurepgap is a scheme for international certification of
Good Agriculture Practices GAP and it includes:
    PRODUCT QUALITY CERTIFICATION



- Safe productions for the consumer,
- traceability,
- very low use of chemical products,
- specific attention for environment protection,
- care of hygienic aspects in the transformation of food products,
- workers health and safety salute and good working conditions,
- elements related to the firm management.

The importance of this certification scheme is underlined by the
fact that lots of retailer
have said that Eurepgap certification will become a compulsory
requirement to be their
supplier.
PRODUCT QUALITY CERTIFICATION
PRODUCT QUALITY CERTIFICATION
    PRODUCT QUALITY CERTIFICATION


•    Control point & compliance criteria
    1.   Traceability
    2.   Record keeping internal self-inspection
    3.   Variety and rootstocks
    4.   Site history and site management
    5.   Soil and substrate management
    6.   Fertilizer use
    7.   Irrigation/fertigation method
PRODUCT QUALITY CERTIFICATION


8 Crop protection
9 Harvesting
10 Produce handling
11 Waste and pollution
12 Worker health, safety and welfare
13 Environment issues
14 Compliance form
   PRODUCT QUALITY CERTIFICATION

STANDARD IFS (International Food Standards)

    IFS standard answers to the exigency of a
    higher transparency of finished products and
    row materials.

    It is used to qualify the suppliers on the basis
    of quality, security and conformity to food
    products norms.
    PRODUCT QUALITY CERTIFICATION

STANDARD IFS (International Food Standards)


  It has the following requirements:

  - quality management (use of a documented system for
    quality management and of a HACCP system)
  - responsibility of the direction (pledge of the direction,
    re- examination and orientation towards the client)
  - resources management (resources, staff, seats and
    facilities)
  - product realisation
  - measuring processes, analysis and improvements
    PRODUCT QUALITY CERTIFICATION
STANDARD BRC (British Retail Consortium)

BRC (British Retail Consortium) in 1998 has developed an
inspection model to be used for the evaluation and the
control of suppliers of food products with a trademark
(Technical Standard and Protocol for Companies Supplying
Retailer Branded Food Products) to guarantee that such
product are made respecting well defined hygienic and
quality requirements.
    PRODUCT QUALITY CERTIFICATION
STANDARD BRC (British Retail Consortium)

BRC standard essentially includes:
- use of a HACCP system (Analysis of risks and critical
  points of control)
- use of a Management System for Quality well documented
- control of defined standards for work spaces, for the
  product and the process
-definition and application of staff management procedures

BRC standards is a product certification scheme (EN 45011)
that offers a guaranty of safety,
conformity and competence.
    PRODUCT QUALITY CERTIFICATION


Reference norm UNI 10939/2001


TradeMark (if they are product/production
chains of biologic agriculture)




TradeMark (if they are other products or
other food production chains)
     PRODUCT QUALITY CERTIFICATION



Reference Norm UNI 11020/ 2002



(if products from organic
farming)
Trademark

 (if other food products) Trademark
PROTECT GEOPGRAPHICAL INDICATION




Reference norm Reg. CEE/UE n° 510 of 2006 e Disciplinary
CONTROLLED PRODUCTS IGP “Farro della Garfagnana”
                          FAIR TRADE
DIMENSION OF THE ORGANIZATION
• Number of the members (physical people and/or other organisms )
• The people's number involved at different title (families, related activities,
  etc.)
• The employees' number
• Infrastructures owned
• Historical series of the turnover with differentiation among sales on the
   inside market, export, export toward organisms of equitable Commerce
 HISTORY AND OBJECTIVE OF THE ORGANIZATION
• Birth of the organisation
• Inspiring principles
• Initial objectives
• Evolution of the organisation
• Problems met during the of evolution
• Objective actual (if changed, in everything or partly, during the time)
• Stable collaborations with other subjects (ATO, NGO, institutional subjects
  etc.)
                                FAIR TRADE
VERIFICATION OF THE SUBSTANTIAL CRITERIAS

    INCOME OF THE PRODUCERS/WORKERS
•   Type of established working relations (salaried, to piecework, etc.)
•   The relationship of job constitutes the only source of income of the
    producer or it deals with an integrative income
•   The producer's income (differentiation for roles and function)
•   Legal (Minimum) salary of the Country (if it exists)
•   Real average salary
•   Transparent price of some reference products (total composition of
    the price FOB of the product, from the raw materials to the final
    administrative costs)
•   Modality of remuneration of the producers and possibility of pre
    financing (if it deals with export)
                             FAIR TRADE
JOB CONDITIONS
• Working time, hours
• Location and characteristics of the place of job
• Respect of the existing norms of safety of the place of job and social
  security (national, if any, and international - ILO)
• Initiatives of the organisation about safety on the place of job and
  social security
• Continuity of the relationship of job
JUVENILE AND CHILDRENS JOB
• Methods to prevent the exploitation of the juvenile job and the
  children job
• Role of the young persons and of children in the case of job
  developed by family unity
• Possible ways to represent of the interests of the small workers
• Tools to facilitate the education, the schooling and the formation of
  the young persons
                                   FAIR TRADE
MEN/FEMALE EQUALITY
• Women's percentage on the total of the producers/workers
• Women's percentage on the total of the employees
• Women's percentage in the managerial roles
• Comparison of the masculine and female salaries for similar
  activities
• Politics to increase the female share to every level
• Tools of facilitation of the female job (maternity, possibility to hold
  the small children to job, etc.)
ENVIRONMENTAL PROTECTION
• Origin of the raw materials
• Use of fertilisers or pesticides of synthesis
• Description of the productive process
• Programs of ecological or organic cultivation
• Programs of environmental protection
ทำไมต้องมีกำรควบคุม และกำรให้กำรร ับรอง


                          ้
• ระยะทำงระหว่ำงผูผลิต และผูบริโภค   ้
        ้            ้
• กำรคุมครองผูบริโภคให้ได้ร ับประโยชน์
  สูงสุด
           ้
• กำรปกปองผูผลิต   ้
      ่                     ่   ุ ิ
• เพือขจ ัดกำรแข่งข ันทีไม่ยตธรรม
             ็         ิ่     ้
• ใบร ับรองเปนสงสำค ัญพืนฐำนสงทีจะสอถึงิ่ ่ ื่
    ้            ่
  ผูบริโภคได้วำ ผลิตภ ัณฑ์นนๆ เปน ั้     ็
               ี่ ี ุ
  ผลิตภ ัณฑ์ทมคณภำพสูง
                     กำรควบคุม

                    ่                 ่
    เข้ำไปตรวจสอบสวนกำรผลิตต่ำงๆ เริมจำกไร่นำ /โรงงำน
                  ิ                       ่ ิ
    / โกด ังเก็บสนค้ำหล ังจำกผลิต / กำรนำสงสนค้ำไปย ัง
                             ิ      ่
    จุดหมำยปลำยทำง / ต ัวสนค้ำทีวำงจำหน่ำยตำม
                ิ              ่ ื่
    ห้ำงสรรพสนค้ำ และสถำนทีอนๆ ภำยในประเทศและ
    ต่ำงประเทศ

      ้     ้           ้ ้
    ผูผลิต ผูแปรรูป และผูคำ ต้องให้ควำมสำค ัญก ับกำรบ ันทึก
                      ั้
    ข้อมูลในทุกลำด ับขนของกำรผลิต กำรแปรรูป กำรเก็บ
                   ่      ่
    ร ักษำ กำรขนสง และสงออก


   ผลกำรตรวจสอบจะถูกนำเสนอในรำยงำนกำรตรวจฟำร์ม
                     ั้                ่
    และโรงงำน จำกนนข้อมูลด ังกล่ำวจะนำสงไปย ังหน่วยงำน
    กำรให้กำรร ับรอง
                กำรให้กำรร ับรอง

      ่                                       ุ
    เพือยืนย ันควำมสอดคล้องของผลิตภ ัณฑ์ ว่ำมีคณสมบ ัติ
             ่             ิ                      ็
    ตรงก ับทีแจ้งไว้ในฉลำกสนค้ำ และกระบวนกำรผลิตเปนไป
    ตำมมำตรฐำน
      ่
    เพือเปรียบเทียบผลกำรควบคุมก ับข้อกำหนดของมำตรฐำน
                                                    ่
    ออกใบร ับรอง ระง ับกำรให้กำรร ับรอง รอสอบกล ับเพือ
    พิจำรณำรอกำรอนุม ัติ
                    ั้  ่          ่ั
    กำรให้กำรร ับรองนนเพือสร้ำงควำมมนใจว่ำผลิตภ ัณฑ์ และ
                                       ็
    ขบวนกำรผลิตของผลิตภ ัณฑ์ด ังกล่ำวเปนไปตำมมำตรฐำน
                             CERTIFICATION METHODS

1. direct certification




                                   international inspector (EU, etc.)   producer
international certifier


2. Co-certification




 international certifier                             local inspector    producer




3. local certification


                           Local certifier            local inspector   producer
       ั้
ควบคุมตงแต่ฟำร์มจนถึงวำงผลิตภ ัณฑ์
          ในท้องตลำด

•      ้
    ผูผลิต (ฟำร์ม)
•    ่
    สวนกำรแปรรูป และ บรรจุภ ัณฑ์
•        ้ ่     ้
    ผูสงออก / ผูร ับปลำยทำง
•   กำรขำยในปริมำณมำก
•   กำรขำยปลีก

								
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