Voluntary Certifications in Agriculture For

Better Food Quality, Safety, Sustainability and Marketing"

Good Agricultural Practices and

Food Safety Practices

Dr. Hari PrakashJoint Adviser Quality Council Of IndiaNational Accreditation Board for Certification Bodies

It covers•Distribution of Agriculture Crops in India, Production, export.•What is the need of Good Agri. Practices• Good Transportation, processing and packaging practices•Management of Crop cultivation•Certification Process steps•Quality Control•Who require certification•Benefits of certification in Marketing•About QCI

Production & ExportProduction & Export• China and India are the two largest crop

producers of and account for 40% of global bio-diversity. However, China has established itself as the major exporter of traditional crops in the world market, with exports to major countries , as against limited export by India. India needs to organize itself well to achieve a significant share in this growing market segment.

Issues • Poor Cultivation Practices: indiscriminate use of poor quality water, compost, pesticides, harvesting• Poor Handling : Thrashing, cleaning, packing, storage,

and transportation• Market Yards: Space Shortage, poor handling , poor

house keeping, poor hygiene • Processing : Space shortage, manual handling, poor

hygiene, poor packaging material

Contamination

• Biological : Microbial, bacterial, viral • Chemical: Residues, heavy metals, • Physical : Metals, Glass, bird droppings,

rodents/ animals feces

Sources of Contamination

Food

Air Soil

Irrigation

Animals, insects, rodents

Processing equipments

Ingredients

Packaging

Material

Handlers,Transpor

t

Quality Demands from Global Markets• Purity Requirements: Centre-stage• Sourcing Practices: Transparent, Healthy &

Sustainable• Consistency in Nutritional Profile– Quantification of Protein/ Minerals/Active in

gradients– Chromatographic Fingerprinting

• Residual Pesticides• Trace metals• Aflatoxins & Ochratoxins

The Cost of Poor Quality

Gestation PeriodsVariable & Prolonged

Multi-factorial Stress on Resource

High & Largely Intangible

• Valeriana wallichii: High altitude species- 2 years Gestation • Average Yield of Dry Roots: 633 mg per plant

• 15,79,778 Plants needed to Provide 1.00 MT of Raw material

Specificity of Habitat

• Quantum of Loss if Rejected on Quality Grounds????

Obvious Need GAP• A Quality Management System integrating:– Quality (of end-produce)– Sustainability (of resource)– Food Safety – Nutritional Value– Economic Benefits /social benefits(to the

Producers/ Collectors) • A Quality Management System Applicable for Wild &

Cultivated Sources • Specific For Agriculture Sector– Prevailing QMS/ FSMS/ HACCP/Certification

Processes have limitations for Agriculture• “Holistic Quality Management” (HQM) as Against “Total

Quality Management” (TQM), G;obal GAP, India GAP,

The Genesis of GAP & Food Safety• WHO Guidelines for Good Agricultural & Food Safety

1962 • India Specific Guidelines by Food Safety Standards

Authority of India (FSSAI) • India GAP and India HACCP• Collaboration with QCI & Development & Adaptation

of Standards for GAP & HACCP• Current Status:– Consultations completed on “India GAP Guiglines– Work Started on India HACCP guidelines– Certification Scheme Launch: may be with in 6

months.

Criteria for Good Agricultural Practices • Site Selection & meteorological data• Soil Conditions• Seeds & Propagation Materials• Crop Management• Harvest & Post Harvest Management• Identification & Traceability• Personnel and Equipment• Worker’s Health, Safety & Welfare• Record keeping• Self- Assessment/ Internal Audits

GAP• Use good Seed ( no infections, weed free)• Good soil and water (no marshland, old garbage

dumps, no urban sludge, no contaminated/ effluent water),

• Away from polluting industry, highway,• Use recommended pest control , additives and in time• Good cleanliness/ hygiene of farm, processing area,

storage, equipments, • Healthy and hygienic handlers• Safe packaging material ( no contaminated/ chemical

packing material)• Safe transport, handling, storage, • Safe marketing and handing over

Soil, water, pest control • Crop should not be grown in soil contaminated with sludge,

heavy metals, residues, plant protection products or other chemicals etc.

• It is permissible to use farm yard manure and farm organic residue which has been thoroughly decomposed to meet harm-free sanitary standards. It is prohibited to use urban household garbage, industrial and hospital wastes or night soil as manures & fertilizer.

• Use safe water & maintain good drainage. • Use Safe and optimum Pesticides such a way that no residual

toxicity in the raw material will be present at detectable level.

• Any chemicals used in the growth or protection of the crop should be kept to a bare minimum.

17Mar2010

Harvesting and Primary ProcessingHarvesting and Primary Processing

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Harvesting, Threshing, Storage • Harvesting should be done at appropriate harvesting time. • Implements and mmachinery used for harvesting should be

clean free of contamination• kept in a dry place free of insects, rodents and livestock.• During harvesting, efforts should be made, as far as possible,

to remove foreign objects, in particular weeds and toxic substances .

• Threshing yards or sites should be clean and have the facilities for protection against dust, rain, rodents, insects and livestock.

• Storage & Distribution Be aware of the potential for cross-contamination Separate dry & wet produce and place water-repellant barriers between mixed loads

010

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Trampling Beating

Threshing of SeedsThreshing of Seeds

Good Field Collection PracticesGood Field Collection Practices• Permission to collect– Collection permits (from Govt or landowners)

must be obtained.– Compliance to international, national and local

regulations for collection. • Technical Planning– Population density of target species– Essential information of target species

(taxonomy; distribution; phenology; genetic diversity; reproductive biology; ethnobotany)

– Collection site information– Familiarity of collection team– Social impact

Processing

Personnel and EquipmentPersonnel and Equipment

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• All personnel involved in the production should have a basic understanding of agronomy or crop husbandry, and

• should have received training in production techniques, safety and hygiene, use of pesticides and protection techniques.

• Personnel involved in processing, packaging and inspection should receive medical check-ups at regular intervals.

• Persons suffering from infectious diseases, skin disease or open wounds should not be allowed to perform functions which involve direct contact with plant material.

• Specific persons should be designated by the manufacturer to be responsible for inspecting environmental sanitation and personnel hygiene.

Packaging, Transportation Packaging, Transportation and Storageand Storage

17Mar2010

Packing , Transportation: • Packing Facilities Packing surfaces & equipment:

minimize injury to produce & maximize accessibility for cleaning Establish routine cleaning & sanitizing programs Remove as much dirt as possible for containers, trailers or bins before use Establish & maintain pest control program Prevent birds or other vectors from contaminating equipment, areas, & storage Store unformed or empty containers off the floor or bare soil

• Transportation Inspect vehicles for cleanliness, odors, dirt & debris before loading Ensure that transporters, distributors & retailers maintain lot identification & trace back systems

• Inspection is necessary before packaging to eliminate substandard products and foreign objects. Packaging should be done in accordance with standard operational regulations and records should be kept of batch packaging, including the product name, specifications, origin, batch number, weight, packaging assignment number and packaging date.

• The packaging material should be clean, dry, non-polluted, undamaged and in conformity with the quality requirements for the medicinal plant material.

• The product name, specifications, origin, batch number, packaging date and manufacturer should be indicated on each package of material, and there should also be a label indicating quality approval.

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Food SafetyHAZARD ANALYSIS

CRITCAL CONTROL POINTS ( HACCP)

Is a scientific and rational approach to food safety which analyzes potential hazards, determines the critical control points in a food process and develops monitoring procedures to determine if the hazards identified are being effectively controlled

7 PRINCIPLES

1. Conduct a Hazard Analysis2. Identify Critical Control Points3. Establish Critical Limits4. Establish CCP Monitoring5. Establish Corrective Actions6. Establish Verification Procedures7. Establish Record Keeping

Hazards

Bacterial contamination Survival of bacterial contaminants Contamination

- Biological- Physical- Chemical

Cross Contamination Look for things that would make food unsafe Could people get sick? Hazards could make people ill

Critical Control Points Focus on Foodborne Disease Risk Factors What do you absolutely have to do correctly to make the food

safe? If this step is not done

right, people could get sick Focus on Foodborne Disease Risk Factors

1. Time/Temperature- Cooking- Cooling- Holding- Reheating

2. Employee Health/Habits3. Cross Contamination

Critical Control Point Guidelines At this step of preparation, can:

- food become contaminated?- contaminated increase?- contaminants survive?

Can this hazard be prevented through corrective action(s)?

Can this hazard be prevented, eliminated, or reduced by steps taken later in the preparation process?

Can you monitor the critical control point (CCP)? How will you measure the CCP? Can you document the CCP?

Critical Limits

Each standard should be something that can be immediately monitored - by measurement or observation: standards (critical limits) for CCPs must be as specific as possible.

- TEMPERATURE- TIME

- darkness - RH

- pH

Monitoring Procedures

Each standard should state specifically:

1. WHAT is to be monitored.2. WHO is going to monitor it.3. HOW will they monitor the CCP.4. WHEN will they monitor it.

Corrective Actions

A corresponding corrective action must be established for each critical limit.

- Reject product - Evaluate product - Adjust temperature - Move product - Cover product

Corrective Actions

A corresponding corrective action must be established for each critical limit.

- Evaluate procedure- Wash, rinse, sanitize- Redo- Discard product

Verification

An evaluation of the HACCP system should

be implemented when A product change occurs in

- Formulation- Production- Distribution

A specified length of time has passes New food safety information becomes available Product linked to a food borne disease outbreak

Verification

Identification of Potential Deficiencies HACCP Records - sourced from , field history

- Temperature logs- Deviations from critical limits- Flow diagrams

Test Results From Sample Monitoring Manufacturer/Supplier Recommendation Third Party “Audit” Reports

Record Keeping

Document measurements to show critical limits are being met

Time/temperature logs curve Checklists Audit Forms Certification records Customize Record Keeping Forms to Meet YOUR

Operational Needs Build on what you already have!

Quality ControlQuality Control

17Mar2010

• Quality control departments should be set up by manufacturers to oversee the supervisory management and quality control of the entire production process of ISM plant material. Such department should be supplied with staff, sites, instruments and equipment c– Developing training programmes and

supervising their implementation;– Preparing and managing quality control

documentation, and managing all kinds of original records concerning production, packaging and inspection, etc.

DocumentationDocumentation

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• There should be detailed records kept of the entire production process for each kind with photographs or pictures when necessary. The records should include:

a) The origin of seeds and propagation material; b) Production techniques and processes;

The planting time, quantity and area of medicinal plants; the growth of seedlings, transplantation, the kind of fertilizer used, and the time, amount and method of its use; the type of pesticide used, the amount, time and method of its use.

17Mar2010

• VC will benefit the Farmers, producer/collector/group of producers/collectors, societies, traders, processors, Food operators, pharmaceutical industry and foods consumers due to the assured quality of the raw material, plants, fruits, herbs. To follow the principle of "maximizing sustainable output", so as to ensure safe and sustainable availability of the Agriculture produce.

What is the purpose of Voluntary What is the purpose of Voluntary CertificationCertification

ADDITIONAL BENEFITS

• Reduced risk of recall/rejection.• Better quality , low risk• Increased buyer confidence in Indian agri. Produce • Sustainable production• Environment protection, optimum resource

utilization • Assured Legal compliance

Certification Process: At A Glance• Scheme Ownership: – National Medicinal Plants Board, Department of

AYUSH, Government of India• Custodian of the Scheme:– Quality Council of India

• Voluntary Scheme to Start with• Certification through 3rd Party/ Independent

Evaluation :• The Certification Body:– A Legal Entity in India – Accredited by NABCB (QCI)

Certification Process: At A Glance• Individual/ Corporate Entity or A Group– Production/ Collection Clusters Can be Covered

• Product Certification through Process Evaluation– One Lot of production (under GAP) or Collection (Under

GFCP)– Option for Continuous Certification: Under Consideration

• Site Audit/ Evaluation:– Single-time Audit

• Linked to Harvesting Cycle– Option for Preparatory Evaluation/ Advisory Audit– Individual Assessments when Inter-cropping Protocols are

deployed for Two Medicinal Plants Concurrently• Process Designed to Promote the Concept– Adequate Consideration to Certification Costs

Certification process

Registration of Application

Evaluation(s) at the site

Testing of sample(s)

Grant of Certificate

Periodic Surveillance Evaluation

Market sampling

Renewal of certificate

.

.

Accreditation Body(QCI)

Standard Owner ( FSSAI, NMPB)

“The customer”

“The organization”

Certification Body

Voluntary Certification

WHY VOLUNTARY STANDARDS?Largely retailer driven – need to protect themselves against

liability – vendor approvalCompetition in the market – need to differentiate oneself –

Me Too factorDemanding consumers – enhance confidenceRegulators taking cognizance – demonstration of legal

complianceConcerns in developing countries – SPS committee -

represent barriers to trade – market driven – no role for govts

Indian food/ feed industry to prepare for both

DOMESTIC SCENE

Old historyAgmark - 1935ISI mark on a number of products – since 1955 –

biscuits, salt, coffee, alcoholic drinks - compulsory by law on packaged water, infant milk foods etc. under PFA Act

ISO 9000 certification since 1987ISO 22000 certification since 2005No of certification bodies in India

INTERNATIONAL SCENE• ISO 9001/ISO 22000/ HACCP/ GMP(feed)• Number of retail driven initiatives in Europe/USA

– SQF – Safe Quality Food, Global food safety and quality certification and management system, division of the Food Marketing Institute (FMI) with HO at Washington DC, USA

– BRC (British Retail Consortium) Global Food Standard, Retailers, Trade Associations and Inspection Bodies

– International Food Standard (IFS) Standard for Auditing Food Suppliers, German and French Retailers ad Italian Retail Associations

– Global Food safety Initiative (GFSI) – GlobalGap – for fresh Fruit & Vegetables production – F&V sector

also - MoU with QCI – National interpretation being prepared for Crops – entry level standard – FSSAI interest

HACCP• Codex Alimentarius Commission –

Recommended International Code Of Practice General Principles of Food Hygiene – HACCP– Mother standard for all HACCP standards around the

world - Guideline standard – not certifiable– Converted into certifiable requirement standard by

many countries/scheme owners– None in India – FSSAI initiative likely – also GMP/GHP

– drafts made by QCI

IMPLICATIONSCommon to both regimes - Requirements

(Regulations/standards) prescribed –to be complied with – need for checking compliance

Checking compliance to prescribed standards – conformity assessment – inspection, testing, certification

Confidence in conformity assessmentInternational acceptability for facilitating trade -

Need for recognition of inspection/testing/ certification across borders

Accomplished through accreditation

ABOUT QCI

• Established in 1997 by a Cabinet decision – in partnership with CII, FICCI, ASSOCHAM

• Autonomous body – regd as society - Chairman appointed by PM (Ratan Tata, Venu Srinivasan, Dr. R.A.Mashelkar)

• Provide accreditation structure in the country• Spread quality movement in India – assigned National

Quality Campaign funded by Govt• Provide right and unbiased information on quality &

related standards• Represent India’s interest in international fora• Help establish brand equity of Indian products and

services

STRUCTURE OF QCI• National Accreditation Board for Certification Bodies

(NABCB) – inspection/certification bodies

• National Accreditation Board for Testing and Calibration Laboratories (NABL) – currently society under DST – testing/calibration/medical labs

• National Accreditation Board for Education and Training (NABET) – auditors/consultants/training programmes

• National Accreditation Board for Hospitals & Healthcare providers (NABH) – hospitals, blood banks,

• National Board for Quality Promotion (NBQP)

• Quality Information and Enquiry Service

INTERNATIONAL RECOGNITION

• Accreditation Bodies to comply with ISO 17011 – Peer Assessment – signatory to MRAs• NABCB - Signed PAC MLA for QMS – Aug 2002;IAF MLA for QMS – Sept 2002 - Signed PAC MLA for EMS – July 2007- IAF MLA for EMS – Oct 2007• NABCB accreditation equivalent worldwide and certificates with NABCB logo acceptable internationally• No equivalence yet in FSMS/HACCP certification• NABL – signatory to ILAC/APLAC MRAs for Testing and Calibration Labs since 2000; APLAC MRA for medical labs Dec 2008• Sum up – India has world class accreditation infrastructure

BENEFITS OF ACCREDITATION

• Recognition of certification/inspection/ testing by Indian conformity assessment bodies in other countries – certificates/test reports issued by accredited CABs accepted worldwide

• Regulators relying on accreditation – G-to-G MRAs• Reduces risk for government, business and customers • ensures through regular surveillance that Conformity

assessment bodies are both independent and competent• Lower cost of accreditation – in turn lower cost of

certification/inspection/testing for industry – enhances competitiveness

CHOOSING CB

• Caution• ABs not members of IAF in the market• ABs not internationally equivalent – Dubai,

Pakistan etc• Avoid CBs accredited by such ABs• Insist on AB’s logo on your certificate – makes

sure not only accredited but for your sector also

• Go for NABCB accreditation – govt bodies making it a condition

Thank You

Quality Council of India National Accreditation Board for Certification Bodies

2nd Floor, Institution of Engineers Building, 2, Bahadur Shah Zafar Marg, New Delhi – 110002,INDIA

Tel : +91-11-23379321/9260/0567/8057Fax: +91-11-23379621

Email :qci03@qcin.org Website : www.qcin.org