Principles of hygiene and food safety management, 342 trang

Principles of hygiene and food safety management, 342 trang Principles of hygiene and food safety management, 342 trang Principles of hygiene and food safety management, 342 trang Principles of hygiene and food safety management, 342 trang Principles of hygiene and food safety management, 342 trang Principles of hygiene and food safety management, 342 trang Principles of hygiene and food safety management, 342 trang Principles of hygiene and food safety management, 342 trang Principles of hygiene and food safety management, 342 trang Principles of hygiene and food safety management, 342 trang

PRINCIPLES OF HYGIENE AND FOOD SAFETY MANAGEMENT Following the example of the other training manuals produced by COLEACP PIP programme, training manual has been designed and written by the PIP Training Unit of the programme Bruno Schiffers, professor at Gembloux Agro-Bio Tech and head of the unit, in collaboration with Babacar Samb, is the author of chapters to in the manual Babacar Samb and Jérémy Knops, PIP experts, are respectively authors of chapter and chapter PIP is a European cooperation programme managed by COLEACP COLEACP is an international network promoting sustainable horticultural trade PIP is financed by the European Union and implemented at the request of the ACP (Africa, Caribbean and Pacific) Group of States In accordance with the Millennium Development Goals, the global objective is to : «Maintain and, if possible, increase the contribution made by export horticulture to the reduction of poverty in ACP countries» This publication has been produced with the assistance of the European Union The contents of this publication are the sole responsibility of PIP and COLEACP and can in no way be taken to reflect the views of the European Union PIP c/o COLEACP 130, rue du Trône • B-1050 Brussels • Belgium Tel : +32 (0)2 508 10 90 • Fax : +32 (0)2 514 06 32 E-mail : pip@coleacp.org www.coleacp.org/pip PRINCIPLES OF HYGIENE AND FOOD SAFETY MANAGEMENT Chapter 1: Basic food safety concepts 1.1 Food safety: facts and figures 1.2 Food safety: key concepts 1.3 The key role of operators in ensuring food safety Chapter 2: General principles of food hygiene 2.1 Importance of hygiene for product quality and safety 2.2 General principles of food hygiene 2.3 Implementing food hygiene principles Appendices: Guides to Good Practices Chapter 3: Origin and nature of food risk 3.1 Origin and nature of biological risks 3.2 Origin and nature of physical risks 3.3 Origin and nature of chemical risks 3.4 Emerging risks Appendices Chapter 4: Handling and preservation of fruit and vegetables 4.1 Importance of different factors for handling and preservation of fruit and vegetables 4.2 Use of cooling to preserve certain products 4.3 Hygiene and maintenance of cold chambers 4.4 Techniques for preparing and preserving products Appendices Chapter 5: The HACCP system 5.1 Scope and significance of the HACCP method 5.2 Description of the HACCP method 5.3 Example application of the HACCP method: production and packaging of fresh mangoes Appendices Chapter 6: Establishing a FSMS (Food Safety Management System) in a company 6.1 Usefulness and evolution of ‘quality approach’ concepts 6.2 Principles of establishing an FSMS in a company 6.3 The key steps Appendices: Aspects of the documentation system Chapter 7: The internal control and FSMS certification process 7.1 The continual improvement principle 7.2 Self-evaluations and internal audits 7.3 Third-party verification FSMS certification Appendices Chapter 8: Market Access Strategy 8.1 Business positioning and market access strategy 8.2 The European Union market for fruit and vegetable exports Chapter 9: Private standards (PS) 9.1 Private standards 9.2 Private standards in the area of food safety 9.3 Private standards in the field of sustainable development 9.4 Conclusions about private standards Glossary Abbreviations and acronyms Bibliographical references Useful Websites Chapter Basic food safety concepts 1.1 Food safety: facts and figures 1.2 Food safety: key concepts 13 1.3 The key role of operators in ensuring food safety 23 Chapter Basic food safety concepts 1.1 Food safety: facts and figures 1.1.1 A global problem Every day in every country people fall ill from the food they have eaten These foodborne illnesses are caused by dangerous micro-organisms and/or toxic chemicals Even though governments throughout the world their utmost to improve the safety and quality of food, the high number of foodborne illnesses is a major public health issue for all countries The WHO (World Health Organisation) has estimated that 800 000 people die each year from diarrhoeal diseases, and most cases can be attributed to contaminated food or drinking water (WHO, 2007) The cost in human suffering is thus far too high, in particular for the most vulnerable population groups (infants and young children, pregnant women, the elderly, the ill, etc.) Malnutrition, coupled with diarrhoea caused by unsanitary food, can be devastating and this vicious combination is the primary cause of child mortality in hygiene-deficient countries The WHO has also recognised that foodborne illnesses:  are a problem in developing and developed countries alike;  place a burden on healthcare systems;  seriously affect infants, young children, the elderly and those who are already ill;  spawn a vicious circle of diarrhoea and malnutrition;  undermine the economy and national development efforts, as well as international trade Participants in the WHO/FAO International Conference on Nutrition (Rome, 1992) recognised that 'Access to … safe food is a right of each individual' In this context, the availability of suitable food should be seen as a top priority by governments, industry and consumers Yet cases of food poisoning are constantly rising It is estimated that foodborne illnesses affect from to 10 % of the population in industrialised countries (WHO, 1999) Epidemics caused by bacteria such as Campylobacter jejuni, Escherichia coli O157, Listeria monocytogenes, Salmonella, etc or by viruses have struck thousands of victims in Europe, Japan and the USA New hazards are discovered every year, associated with the presence of chemical contaminants or toxins that form when food is processed or prepared Food allergies are also on the rise Chapter Basic food safety concepts 1.1.2 A steady increase in the number of cases registered This increase in the number of cases (referred to as 'prevalence' ) is the result of a large number of interacting factors, including:              the growing number of operators who intervene in the food chain between the primary producer and the consumer; inadequate hygiene controls at various steps of production and distribution, as well as in the consumer's own kitchen; a change in the way food is prepared and consumed: shorter cooking times, more consumption of raw products either for taste or to save time, less canning and more freezing, more fermented products, cold-smoked fish, and so on; more consumption outside the home in restaurants, canteens, etc.; more preparation of food, ready-tocook or ready to eat; greater sensitivity of products to spoilage (e.g.: less salt or sugar used); increased demand for meat or fish, which are more prone to contamination; longer food preservation periods due to the complexity of the food chain and greater distance between the field and the consumer's table; a larger quantity of food involved as a result of industrialisation of the agrifood chain and centralisation of distribution systems; more international trade, more transport and storage, which offers fewer guarantees that the cold chain has been maintained; better detection of bacterial contamination (more cases are reported); more exotic products in the diet; less respect for growing seasons Chapter Basic food safety concepts Food hygiene is regularly cited as a cause of food poisoning Those who produce and distribute food obviously must respect rules of hygiene, but individuals should also be concerned about the food they eat This point will be discussed in Chapter of this manual Main factors leading to foodborne illness outbreaks (FBI) in France (Source 'Conserver mieux' - CTCPA, 1997) Contamination of raw materials: 54 % Non-respect for the cold chain during meal preparation: 40 % Error in the preparation process: 35 % Too much time between preparation and consumption: 25 % Contamination by equipment: 21 % Contamination by employees: 17 % Non-respect for the hot chain: 14 % Nonetheless, food poisoning is not caused solely by insufficient hygiene but also by various types of contaminants which, at certain concentrations, can be toxic for the consumer Despite the recognised health benefits of regular fruit and vegetable consumption, recent studies on consumer exposure to pesticide residues point to an identifiable risk of poisoning for some groups such as children (W Claeys et al., 2010) Risks for the average consumer, however, remain low, but they can be reduced further when simple and efficient hygiene rules are applied and all operators implement food safety management systems based on an analysis of the hazards linked to their professional practices and the type of product they handle 1.1.3 Evolution of the concept of product 'quality' The international standard ISO 9000 defines terms related to quality Quality is defined as the degree to which a set of inherent characteristics fulfils requirements Quality comprises multiple characteristics, or components, that depend on the product or service under consideration W Claeys, J.F Schmit, C Bragard, G Maghuin-Rogister, L Pussemier & B.Schiffers (2010) Exposure of several Belgian consumer groups to pesticide residues through fresh fruit and vegetable consumption Food Control 22 (2011): 508-516 Chapter Basic food safety concepts Quality requirements for food products have multiplied considerably in the past years They cover not only aspects relating to a product's food safety, but also to the way it was produced or related services related to it (e.g.: information about the product) For instance, quality elements can include: Nutritional quality: quantitative and qualitative aspects Regulatory quality of the product, respect for the environment Organoleptic (sensory) quality: appearance, taste, pleasurable/attractive, etc Social quality ethical production practices, fairness in production, etc Quality of service: conservation, storage, consumer information, etc Hygiene and toxicological quality: no foreign bodies, insects, dangerous micro-organisms, toxins, pesticides, etc The concept of 'quality' can be illustrated by circles (Venn diagram) representing: Customer needs: which are variable and never totally expressed; Specifications: both internal (never perfectly defined) and external (better defined, for example regulations); Actual production: in the actual production process a gap often appears between the real conditions and those foreseen in specifications (in particular for agricultural products: inclement weather, materials, seasonal workers, etc.) Customer needs Actual production Specifications Chapter Basic food safety concepts The final objective of any 'quality strategy' will be to reconcile 'needs / specifications / actual production' in all circumstances - for controlled quality is found at the centre where the three circles intersect! Quality strategies will be discussed in Chapter of this manual Food safety and traceability requirements reflect the desire of buyers and consumers to know where, how, and when the food on their plate was produced in order to have a guarantee that it is safe 1.1.4 Significant evolution in retailers' approach Food safety cannot be used as a sales argument because it is illogical to sell foods that are 'safer' than others (they are either safe or not!) This aspect is nevertheless promoted by some retailers who oblige suppliers to apply their own private standards in the place of regulations such as MRL (maximum residue levels authorised for pesticides) In Germany, for example, after the Greenpeace campaigns in the retail sector on pesticide residues in fruit and vegetables ('Eating pesticide-free') the main supermarket chains imposed MRLs well below those authorised by the EU, even though reducing the limit considered as acceptable by 20 to 30 % has no effect on the consumer's level of risk! Campaign in the Netherlands (with the 'Hypermarket C1000' label): Mandatory limit of 80 % of MRL and maximum of detectable residues authorised in products 10 328 Bibliographical references References Bibliographical references ACTA – ACTIA (1998) Traỗabilitộ Guide pratique pour lagriculture et lindustrie alimentaire, pp 17 21 : ô Intộrờt de la traỗabilitộ ằ, 1998 ADEME, SAF (2002) Guide qualité – environnement – sécurité en agriculture, Agriculteurs de France, 2002 ADRIAN, P (2003) Mieux comprendre la réglementation européenne en matière de pesticides – LMR et tolérances import, Philippe ADRIAN, 2003 AGENCE FRANÇAISE DE DEVELOPPEMENT (2010) Hétérogénéité internationale des standards de sécurité sanitaire des aliments : Quelles stratégies pour les filières d’exportation des PED ? Document de travail, 101, Agence Franỗaise de Dộveloppement, Abdelhakim Hammoudi, Cristina Grazia, Eric GiraudHéraud, Oualid Hamza, octobre 2010 AGRA PRESSE HEBDO, 2003 Les accords des Quinze sur l’étiquetage (des OGM) et la traỗabilitộ formalisộs, 2003 AGRA PRESSE HEBDO (2003) Un peu moins de résidus de pesticides, 2003 BLANC, D (2007) ISO 22000 – HACCP et sécurité des aliments 2e édition, AFNOR Editions, La Plaine Saint-Denis, 416 pages BLANDIN, B (2005) Normes, standards, labels, chartes et démarches qualité pour l’e-formation, in CEDEFOP / Centre Info Pratiques innovantes en formation et enjeux pour la professionnalisation des acteurs Luxembourg : Office des publications officielles des Communautés européennes, p 52-57 BOUTOU, O (2008) De l’HACCP l’ISO 22000 – Management de la sécurité des aliments 2e édition, AFNOR Editions, La Plaine Saint-Denis, 332 pages BRC (2001) British Retail Consortium Technical Standard Résumé du référentiel CE (1993) Directive 93/43/CEE du Conseil, du 14 juin 1993, relative l’hygiène des denrées alimentaires CE (2000) Livre blanc sur la sécurité alimentaire, voir notamment le chapitre « Dimension internationale », 2000 330 References CENTRE D’ECONOMIE RURALE AQUITAINE (2002) Le glossaire de la qualité dans les filières agricoles et alimentaires, 2002 CENTRE D’ECONOMIE RURALE AQUITAINE (2002) Répertoire de sites Internet « Qualité » dans les filières agricoles et alimentaires, Bibliographie qualité dans les filières agricoles et agroalimentaires, 2002 CLAEYS, W., SCHMIT J.F., BRAGARD C., MAGHUIN-ROGISTER G., PUSSEMIER L & SCHIFFERS B (2010) Exposure of several Belgian consumer groups to pesticide residues through fresh fruit and vegetable consumption Food Control 22 (2011): 508-516 CODEX ALIMENTARIUS (1997) Principes régissant l’établissement et l’application de critères microbiologiques pour les aliments, textes de base, 1997 CODEX ALIMENTARIUS (1997) Système d’analyse des risques – Points critiques pour leur mtrise (HACCP) et directives concernant son application, textes de base, 1997 CODEX ALIMENTARIUS (2009) e Hygiène des denrées alimentaires Textes de base, édition, OMS/FAO, 2009 COLEACP - CAMEF Les importations de fruits et légumes frais dans l’Union Européenne de 1992 1998, Comité de Liaison Europe – Afrique – Caraïbes pour la promotion des exportations horticoles, Cellule d’Analyse des Marchés Européens des Fruits COLEACP-PIP (2009) Enquête sur les exportateurs de fruits et légumes en Afrique sub-saharienne - L’évolution des exigences des acheteurs et leur impact sur les chnes d’approvisionnement COLEACP-PIP (2009) Manuel N°11, La production ộthique COLEACP-PIP (2011) Manuel N2, La traỗabilitộ COMMISSION NATIONALE DES LABELS ET DES CERTIFICATIONS DE PRODUITS AGRICOLES ET ALIMENTAIRES (2003) Exigences et recommandations applicables la certification de fruits et lộgumes, modốle franỗais pour la rộalisation dun cahier des charges pour des fruits et légumes certifiés, février 2003 CTA (2008) Transformation des tomates Collection « Guides pratiques du CTA », n° 12, Wageningen, CTA, pages DOUCET, C (2005) La qualité PUF, Paris, 128 pages 331 References EAST AFRICAN COMMUNITY (2007) East African Standard, East African organic products standard, first edition, 2007 http://www.unepunctad.org/CBTF/events/dsalaam2/EAS%204562007_Organic%20produ cts%20standard_PRINT.pdf EFSA (2006) Opinion of the Scientific Committee on a request from EFSA related to the early identification of emerging risks The EFSA Journal (2006) 375, 1-14 EUREPG.A.P (2001) Checklist, 2001 Modalités générales Eurep Gap Fruits et légumes frais, 2001 Options for growers and more: explaining Eurep Gap” (www.eurep.org), présentation générale d’Eurep Gap 2001 Référentiel EurepG.A.P pour fruits et légumes frais, 2001 EUROPEAN PROJECT QLK1-1999-00986 (1999) Reduction of contamination by fungi and mycotoxins during the organic vegetable production chain: Alternaria-carrot model http://ec.europa.eu/research/quality-of-life/ka1/volume1/qlk1-1999-00986.htm EU SCIENTIFIC COMMITTEE ON FOOD (2000) Opinion on the Scientific Committee on Food on Fusarium Toxins Part 2: Zearalenone (ZEA) SCF/CS/CNTM/MYC/22 Rev Final http://ec.europa.eu/food/fs/sc/scf/out65_en.pdf FAO (2004) Réglementations relatives aux mycotoxines dans les produits d'alimentation humaine et animale, l'échelle mondiale en 2003 Etude FAO Alimentation et Nutrition N°81, Rome, 2004 FAO/OMS (2007) Aliments issus de l’agriculture biologique, troisième édition, Directives concernant la production, la transformation, l’étiquetage et la commercialisation des aliments issus de l’agriculture biologique, GL 32-1999, Codex Alimentarius ftp://ftp.fao.org/docrep/fao/010/a1385f/a1385f00.pdf FITZ JAMES, I et KUIPERS, B (2003) La conservation des fruits et des légumes Série « Agrodok », n° 3, 2e édition, Wageningen, Fondation Agromisa, 95 pages FSA (2007) Food Standards Agency’s international workshop on food incident prevention and horizon scanning to identify emerging food safety risks, organised in cooperation with European Food Safety Authority, London, 5-6 March 2007 FULPONI, L (2006) Final Report on Private Standards and the Shaping of the Agro-Food System OECD: AGR/CA/APM(2006)9 332 References FULPONI, L (2006) Private Standard Schemes and Developing Country Access To Global Value Chains: Challenges And Opportunities Emerging From Four Case Studies OECD: AGR/CA/ APM(2006)20, b FULPONI, L (2007) Private standard schemes and developing country access to global value chains: challenges and opportunities emerging from four case studies, Linda Fulponi, OECD, August 2007 GILLET-GOINARD, F et SENO, B (2009) La bte outils du Responsable Qualité Dunod, Paris, 192 pages GFSI Communiqué de presse de l’Initiative mondiale de la sécurité alimentaire (GFSI) : présentation HENSON, S et HUMPHREY, J (2009) The impacts of private food safety standards on the food chain and on public standardsetting process, paper prepared for FAO/WHO, Spencer Henson and John Humphrey, May 2009 JAFFEE, S (2003) From challenge to opportunity : the transformation of the Kenyan fresh vegetable trade in the context of emerging food safety and other standards, 2003 JOURDAIN, X (2003) Diapositives « Concept et démarches qualité », 2003 KIMANI, V (2003) Design and implementation of a traceability system for Avenue Fresh Produce Ltd and Myner Exports Ltd, 2003 KLETER, G.A., POELMAN, M., GROOT, M.J et MARVIN, H.J.P (2006) Inventory of possible emerging hazards to food safety and an analysis of critical factors Report 2006.010 RIKILT LAMY-DEHOEVE (1996) Etude 101 : l’Organisation Mondiale du Commerce /Les normes Codex, (notamment présentation des accords TBT et SPS), 1996 LAMY-DEHOEVE (1999) Etude 204 : Hygiène alimentaire – denrées animales et d’origine animale, produits vộgộtaux et boissons gộnộralitộs (exemple des exigences franỗaises en matière d’hygiène, notamment sur les produits végétaux), 1999 LAMY-DEHOEVE (2001) Etude 740 : Les organismes génétiquement modifiés (OGM), 2001 LAMY-DEHOEVE (2002) Etude 106 : la législation alimentaire dans l’Union européenne, 2002 333 References LAMY-DEHOVE (2002) Etude 405 : Végétaux et produits végétaux – Résidus de pesticides, (présentation de la réglementation en vigueur en France et des teneurs maximales en résidus de pesticides), 2002 LAMY-DEHOVE (2002) Etude 407 : Végétaux et produits végétaux – Contrôle phytosanitaire (notamment la Section I, la Section II, sous-sections III, IV et V), 2002 LAMY-DEHOEVE (2002) Etude 412 : Fruits et légumes – Commerce extérieur (réglementation européenne en matière de commercialisation des fruits et légumes), 2002 LAMY-DEHOEVE (2003) Etude 410 : Fruits et légumes – Généralités, 2003 LE MONDE Les conséquences sur la santé sont encore mal connues LIU, P (2009) Private standards in international trade: issues and opportunities, by Pascal Liu, Economist, Trade and Markets Division, FAO - paper was presented at the WTO’s workshop on environment-related private standards, certification and labeling requirements, Geneva, July 2009 LOUIS, G (2001) Qualité et origine des produits agricoles et alimentaires, Conseil Economique et Social, 2001 MEYER, Y (2003) Diapositives Eurepgap et traỗabilitộ, 2003 MULLER, F (2003) Diapositives La mise en uvre de la traỗabilitộ, 2003 METAYER, Y et HIRSCH, L (2007) Premiers pas dans le management des risques AFNOR Editions, La Plaine Saint-Denis, 136 pages NUTRINOV (2003) GFSI et le management de la sécurité alimentaire, 2003 OLSEN, A.R (1998) Regulatory action criteria for filth and other extraneous materials Review of hard or sharp foreign objects as physical hazards in food Regulatory Toxicology and Pharmacology, vol 28, p 181-189 OMC (1994) Accord sur l’application des mesures sanitaires et phytosanitaires, 1994 OMC (2002) Négociations de l’OMC sur l’agriculture : questions visées et état d’avancement, 2002 334 References ONUDI Comment éviter les risques de contamination du café et du cacao par l’Ochratoxine A (OTA) ? Côte d’Ivoire, ONUDI, 12 pages PERI, G (2003) Analysis of business and market strategy, 2003 PERI, G (2003) Raw material sourcing, production and traceability, 2003 PIERRE, O (2005) e Les critères microbiologiques Power Point au Colloque AgriMMộdia ô Traỗabilitộ et Hygiốne Alimentaire ằ, DGCCRF, 31 mars 2005 PROCESS (2002) Prouver l’efficacité de son système HACCP, 2002 RAPPORT BRUNTLAND (1987) Notre avenir tous, rapport de la Commission mondiale sur l'environnement et le développement, les Editions du Fleuve, 1987 RIVIER, M., MEOT, J.-M., FERRE, T et BRIARD, M (2009) Le séchage des mangues Collection « Guide pratique », Versailles, Quæ, Wageningen, CTA, 112 pages SAMB, B (2003) Diapositives d’illustration Hygiène et qualité sanitaire : contraintes spécifiques aux pays ACP, 2003 SAMB, B (2003) La qualité sanitaire et l’hygiène : les contraintes spécifiques aux pays ACP, 2003 SCHIFFERS, B (2003) Utilisation des pesticides dans le contexte de la production de fruits et légumes exportés, 2003 SCHIFFERS, B et ADRIAN, P (2003) Méthodologie d’ajustement des itinéraires techniques de production la réglementation – Utilisation des pesticides dans le contexte de la production de fruits et légumes exportés, 2003 SCHIFFERS, B et SAMB, B (2003) Diapositives d’illustration « Impact et origine des risques », Formation Responsables Assurance Qualité, 2003 SCHIFFERS, B et SAMB, B (2003) Origine et impact des risques biologiques, physiques et chimiques, Formation Responsables Assurance Qualité, 2003 VANDERHOFSTADT, B., JOUAN, B et al (2009) Culture de la pomme de terre en Afrique de l’Ouest Collection « Guide technique », Bruxelles, CEDE, Wageningen, CTA, 82 pages 335 References VWA (2006) Forming a global system for identifying food-related emerging risks Emrisk Final report, Service contract EFSA/SC/Tender/01/2004 VWA (2005) Report of SSA ERA-NET project PERIAPT: Pan-European Pro-Active Identification of Emerging risks in the Field of Food Production, Noteborn HPJM, Ooms BW, and M De Prado (Eds), The Hague, VWA pp1-56 336 Useful Websites Websites Useful Websites ACIA (Agence canadienne d’inspection des aliments / Canadian Food Inspection Agency) : http://www.inspection.gc.ca/ AGENCE BIO : http://www.agencebio.org/pageEdito.asp?IDPAGE=36 BRC GLOBAL STANDARDS : http://www.brcglobalstandards.com/bookshop/ BRITISH RETAIL CONSORTIUM (BRC) : http://www.brcdirectory.com/ BUSINESS SOCIAL COMPLIANCE INITIATIVE : http://www.bsci-intl.org/about-bsci http://www.bsci-intl.org/resources/public-resources http://www.bsci-intl.org/about-bsci/members-intro http://www.bsci-intl.org/resources/links CENTRE D’INFORMATION ISO/CEI : http://www.standardsinfo.net/ COMMISSION EUROPEENNE : http://ec.europa.eu/agriculture/organic/organic-farming/what-organic_fr ECOCERT : http://www.ecocert.com/ EPA ORD Research on « environmental futures » including « emeging pollutant » (USA, www.epa.gov/osp/regions/emerpoll_rep.pdf) ETHICAL TRADING INITIATIVE : http://www.ethicaltrade.org/about-eti http://www.ethicaltrade.org/about-eti/our-members http://www.ethicaltrade.org/sites/default/files/resources/ETI%20Base%20code%20%20French.pdf http://www.ethicaltrade.org/sites/default/files/resources/Principles%20of%20Implementati on,%20ENG.pdf http://www.ethicaltrade.org/faqs#fairtrade FAIRTRADE LABELLING ORGANIZATION : http://www.fairtrade.net/standards.html FOOD SAFETY MANAGEMENT : http://www.foodsafetymanagement.info/ 338 Websites FOOD SAFETY SYSTEM CERTIFICATION 22000 : http://www.fssc22000.com/downloads/Register011210.pdf http://www.fssc22000.com FSS (Food Surveillance System) : http://www.food.gov.uk/enforcement/monitoring/fss/ GLOBAL FOOD SAFETY INITIATIVE (GFSI) : http://www.mygfsi.com GLOBALG.A.P : http://www.globalgap.org GLOBAL REPORTING INITIATIVE : http://www.globalreporting.org GLOBAL SOCIAL COMPLIANCE PROGRAMME : http://www.gscpnet.com/ GPHIN : http://www.who.int/csr/alertresponse/en/ GRUPO AGROLIBANO : http://www.agrolibano.com/eng/gpo_montelibano_certified_products.html IMO SOCIAL RESPONSIBILITY AND FAIRTRADE : http://www.fairforlife.net/ INFOSAN (OMS) : http://www.who.int/foodsafety/fs_management/infosan/en/ INTERNATIONAL FOOD SAFETY : http://www.ifscertification.com/index.php?SID=5440440e08f32970144c0ed1e78b40c1&p age=home&content=public_content&desc=trader_support&bid=2 http://www.ifs-online.eu INTERNATION FEDERATION OF ORGANIC AGRICULTURE MOVEMENTS : http://www.ifoam.org/ ISEAL ALLIANCE : http://www.isealalliance.org/content/about-us LINKING ENVIRONMENT AND FARMING : www.leafmarque.com http://www.leafuk.org/resources/000/533/121/Norme_LEAF_Marque_internationale_V8_F rench.pdf NATURLAND : http://www.naturland.de/standards.html NORME-ISO22000.INFO : http://www.norme-iso22000.info/pourquoi.htm 339 Websites OCCUPATIONAL HEALTH AND SAFETY ZONE : http://www.ohsas-18001-occupational-health-and-safety.com/ohsas-18001-kit.htm OIE -World Animal Health Information System International: http://www.oie.int/en/ ORGANISATION INTERNATIONALE DE NORMALISATION (ISO) : http://www.iso.org/iso/fr/22000_implementation_ims_06_03.pdf http://www.iso.org/iso/fr/iso_catalogue/management_and_leadership_standards/environ mental_management.htm http://www.iso.org/iso/fr/iso_catalogue/management_and_leadership_standards/certificati on.htm http://www.iso.org/iso/fr/theiso14000family_2009.pdf OVERSEAS DEVELOPMENT INSTITUTE : http://www.odi.org.uk/resources/details.asp?id=532&title=time-ripe-good-developmentproduct-label OXFAM MAGASINS DU MONDE : http://www.oxfammagasinsdumonde.be/ressources/les-pratiques-dachat-equitablesdoxfam-magasins-du-monde/ OXFAM FAIR TRADE : http://www.oft.be/fra-produits RAINFOREST ALLIANCE : http://www.rainforest-alliance.org/about RASFF(CE) : http://ec.europa.eu/food/food/rapidalert/index_en.htm SAFE QUALITY FOOD INSTITUTE : http://www.sqfi.com/sqf_documents.htm SGS : http://www.fr.sgs.com/fr/home_newsletter_fr_v2/certification_service_newsletter_fr/filiere_ qualite_carrefour_fr.htm SOCIAL ACCOUNTABILITY ACCREDITATION SERVICES : http://www.saasaccreditation.org/accredcertbodies.htm SOCIAL ACCOUNTABILITY INTERNATIONAL : http://www.sa-intl.org/ SOIL ASSOCIATION : http://www.soilassociation.org/ SUPPLIER ETHICAL DATA EXCHANGE : http://www.sedex.org.uk/ SUSTAINABLE FARM CERTIFICATION : http://sustainablefarmcert.com/inspection_bodies.cfm 340 Websites TESCO : http://www.tesco.com/nurture/?page=nurturescheme UNITED NATIONS GLOBAL COMPACT : http://www.unglobalcompact.org/Languages/french/francais1.html USDA-APHIS Center for Emerging Issues (USA) : http://www.aphis.usda.gov/ WHO - Global outbreak Alert and Response Network and global Public Heath Intelligence Network (GOARN) : http://who.int/csr/outbreaknetwork/en/ 341 COLEACP PIP Training manuals PRINCIPLES OF HYGIENE AND OF FOOD SAFETY MANAGEMENT TRACEABILITY RISK ANALYSIS AND CONTROL IN PRODUCTION OPERATOR SAFETY AND GOOD CROP PROTECTION PRACTICES REGULATIONS, NORMS AND PRIVATE STANDARDS TECHNIQUES IN COMMUNICATION FOUNDATIONS OF CROP PROTECTION TECHNIQUES OF TRAINING SUSTAINABLE AND RESPONSIBLE PRODUCTION 10 BIOLOGICAL CONTROL AND INTEGRATED CROP PROTECTION 11 ETHICAL PRODUCTION 12 ORGANIC FRUIT AND VEGETABLE PRODUCTION IN ACP COUNTRIES PIP is funded by the European Union Printed on FSC-certified paper with environmentally friendly solvent-free inks Publication date: October 2011