Michel Siméon, AFTE1 1WB Rural Week, 26 March 1999

Food Safety and Quality Management

Managing Quality in Food Production Systems

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Managing quality: why?

Demand for fruits, vegetables and livestock products is growing fast

Export markets can absorb high value added products and bring high returns

One key factor is the ability to manage a constant level of quality

Growing Consumer concern for food safety

Michel Siméon, AFTE1 WB Rural Week, 26 March 1999

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Quality Standards in International Trade

WTO / SPS Agreement: standards set by Codex Alimentarius, O.I.E., I.P.P.C.

EU harmonization ( standards on raw material, process and end product)

NAFTA requirementsBilateral requirementsISO Standards

Michel Siméon, AFTE1 WB Rural Week, 26 March 1999

Principle provisions of SPS

Applied only to the extent necessary to safeguard plant, animal and human health

Harmonization, no discriminationEquivalence: recognize different systemsRisk assessment and determination of

« appropriate level of protection »Adaptation to Regional Conditions

4Michel Siméon, AFTE1 WB Rural Week, 26 March 1999

Differences in Policies

Large differences exist among similar countries: hormones dispute raw-milk cheese animal welfare, child labor

Consumer values versus science-based standards

5Michel Siméon, AFTE1 WB Rural Week, 26 March 1999

Culture drives policy

Framing the problem: «selective vision » of problems depends

on culture  the example of Genetically Modified

Organisms (GMOs): the US focuses on the products while UK is concerned with the process, Germany by both

6Michel Siméon, AFTE1 WB Rural Week, 26 March 1999

Culture drives policy (2)

Styles of regulation differences in public participation conflict resolution: political versus judicial

Acceptable evidence: formal / quantitative versus qualitative

appraisal measurable risk versus precaution

Forms of expertise: technical / neutral versus affiliation

7Michel Siméon, AFTE1 WB Rural Week, 26 March 1999

Two basic models

The old model:

one by one inspection at the end of the

chain

zero tolerance

The new model:

quality management throughout the chain

standards based on risk assessment

8Michel Siméon, AFTE1 WB Rural Week, 26 March 1999

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Modern Chain Based Quality Control Systems

Total quality control (ISO 9000 series)Hazard Analysis and Critical Control Point

system (HACCP)Standard operating procedures (e.g. GMP,

GLP, ...)

Michel Siméon, AFTE1 WB Rural Week, 26 March 1999

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ISO 9000 A Quality Assurance System

ISO 9000 mandates that an organization: defines appropriate quality standards, documents its processes, and proves that it consistently adheres to both.

ISO 9000 does not specify HOW a particular organization should operate!

Michel Siméon, AFTE1 WB Rural Week, 26 March 1999

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ISO 9000 Certification

Companies can register for ISO 9000 certification. Assures customers about suppliers capabilities

and systems to provide quality goods and services.

The US DoD is switching to ISO 9000EU requires ISO 9000 registration for 35 product

categories. Japan requires ISO 9000 registration for

companies wishing to market products and services.

Michel Siméon, AFTE1 WB Rural Week, 26 March 1999

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ISO 9000 shortcomings

Does not always guarantee high-quality products.

ISO 9000 standards focus mainly on traditional manufacturing businesses.

While improvements can lead to savings and higher profits, the cost of ISO 9000 certification is over $200,000

Michel Siméon, AFTE1 WB Rural Week, 26 March 1999

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Hazard Analysis and Critical Control Point system

Control is transferred from end product testing to a number of points of the manufacturing chain of foods

Testing for failure is replaced by preventing failure

Some end product testing still required for on-going verification of the process.

Michel Siméon, AFTE1 WB Rural Week, 26 March 1999

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Key features of HACCP

It provides a more structured approach than traditional procedures.

Developed in the 1960’s for NASA to guarantee total food safety for astronauts

Now part of the Codex AlimentariusNow required of all food businesses in

Europe under EC Directive 93/43.

Michel Siméon, AFTE1 WB Rural Week, 26 March 1999

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 The 7 Components of HACCP

1: Conduct a hazard analysis2: Identify the Critical Control Points 3: Establish target level(s) and tolerance(s)

for keeping each CCP under control4: Establish a monitoring system of the CCPs5: Establish corrective action to be taken

when a particular CCP is moving out of control

6: Document all procedures and keep records 7: Establish verification procedures

Michel Siméon, AFTE1 WB Rural Week, 26 March 1999

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Managing food hazardsElements of effective programs

Sound export / import regulationsUp-to-date active disease

surveillance and information systems

Efficiently functioning plant protection and veterinary services

Alert field professionals and public health officials

Full cooperation of industriesMichel Siméon, AFTE1 WB Rural Week, 26 March 1999

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Areas for World Bank support

Policy dialogue and sector work to help client countries to: Be in a position to influence international

negotiations and standards setting Adapt ISO 9000 and HACCP to local

conditions Develop institutional capacity (public,

private) through: Training in quality management, risk

analysis, markets requirements, ... Investment in facilities: Laboratories, border

stations, quality testing

Michel Siméon, AFTE1 WB Rural Week, 26 March 1999