SR SRI L I LAN ANKA KA ST STAN ANDAR DARDS DS INST IN STITU ITUTIO TION N (SL SLSI SI ) 17, Victoria Place Elvitigala Mawatha Colombo 08 Email: slsi@slsi.lk Website : www.slsi.lk
යහපත කෘෂීකාරමීක පීළීවෙත අනෙ නීෂ්පාදන සහතීක කීරුම Sri Lanka GAP
Presented by: M. I. S. Jayaseker era Director Standardizatation (Scientific) Division Sri Lanka Standards Institution
What is a standard? A document established by consensus and approved by a recognized body that provides for common and repeated use rules, guidelines or characteristics for activities or their results aimed at the achievement of the optimum degree of order in a given context
Levels of standardization • International – e.g. ISO, IEC, ITU, Codex Alimentarius • Regional – e.g. EU, SAARC • National – e.g. SLS, BS, IS • Company
International Organization for Standardization (ISO) Popular Standards • ISO 9000 - Quality management Make sure your products and services meet customers' needs with this family of standards. • ISO 14000 - Environmental management Improve your environmental performance with this family of standards. • ISO 22000 - Food safety management Inspire confidence in your food products with this family of standards. • ISO 45001 - Occupational Health and Safety Reduce workplace risks and create safer working
International Organization for Standardization (ISO ) Popular Standards • ISO 26000 - Social responsibility Help your organization to operate in a socially responsible way with this standard. • ISO 50001 - Energy management Make energy savings and help make your organization more efficient with this standard. • ISO 31000 - Risk management Manage risks that could be negative for your company’s performance with this standard. • ISO 4217 - Currency codes Avoid confusion when referring to world currencies with this standard.
About 2500 National Standards have been published by the SLSI
Different types of standards Specifications • e.g. SLS 557 Emulsion paint for exterior use Code of practices /Management Systems • e.g. SLS 1314 Code of practice for packaging of agro pesticides for retail market, SLS 1266 Requirements for a HACCP based food safety Management Test methods • e.g. SLS 516 Microbiological test methods Glossary of terms • e.g. SLS 71 Glossary of tea terms Symbols • e.g. SLS 809 Recommended shipping marks for goods
Certification Schemes Products Certification Certification Criteria are the SL Standards Specifications for Products Eg: SLS 894 – Bottled Drinking Water SLS 265 – Jams , Jellies , Marmalade and Preserves Systems Certification Certification Criteria are the Code of Practice Standards and Management Systems Standards Eg: SLS 143 – Code of Practice for General Principles of Food Hygiene
Products Certification
Systems Certification
Systems Certification Schemes of SLSI Quality Management System ISO 9001 Food Safety Management Control System ISO 22000 Hazard Analysis & Critical Point System SLS 1173 HACCP , SLS 1266 Energy Management System ISO 50001 Environmental Management System ISO 14001 Occupational Health & Safety Management System OHSAS 18001 Super Market Management System-SLS 1432 Organic Certification Scheme- SLS 1324 Vegetarian System Certification- SLS 1460 GMP Good Manufacturing Practices- SLS 143 Vidatha System Certification
Related Certification Schemes for Fruits and Vegetables – SL & World • Organic : • EU • NOP • JAS • Food Safety Certification: • BRC • FSSC 22000 • HACCP . • ISO 22000 • GLOBALG.A.P. :
Changing the world through the shopping trolley - sustainable approach to production and processing
Sustainability requirements • Social – Occupational safety and health – Labour conditions of employment – Child labour – Supplier and customer relationship • Environment – Environmental impact – Considerate use of pesticides – Organic – New sustainability concerns Ecological footprints
OVER 200 SUSTAINABILITY STANDARDS & CODES
Food Safety Management Systems Private standards Food Safety ISO22000 Management Management System Elements System HACCP Principles Food Safety BRC (Codex Alimentarius) System Public standards GAP, GMP, GHP, GLP GlobalGap Prerequisites
The “Farm to Fork” Approach to Food Safety (ISO 22000) Farm Food Chain Transport Food Processor Transport Retail outlet Food can be contaminated at Consumer any point, from farm to fork .
Chain Focus
Public And Private Interests Protect the Public Trade Barriers Competition Building trust at Consumers
Proposed GAP Certification system by SLSI, jointly with DOA
Proposed GAP Certification system by SLSI, jointly with DOA SLAB Ministry of Agriculture Recognized as a conformity assessment Appeal process body (CAB) or Accreditation certification body(CB) Department of Agriculture MOU Appeal process Procedures SLSI Auditors Obtain Issuing Extension service for Auditing Certificates services audits/ improve inspection farms Buyer/Consumer Farm/ Farmer Groups Buyer/Consumer Certificate + Logo
SL Standard applied for the GAP Scheme යහපත කෘෂීකාරමීක පීළීවෙත සඳහා ව ශ්රී ලංකා ප්මීතී - වකටමපත Draft Sri Lanka Standard on Good Agricultural Practices Part 1 : Fresh Fruits & Vegetables
SCOPE • This Standard prescribes the GAP to be applied for sustainable production of fruits and vegetables that is legally compliant, environmentally sound, socially acceptable and economically viable to ensure quality produce that is suitable for human consumption. • This standard does not absolve any product, person(s), corporate entities and organizations from fulfilling criteria laid down in the standards for product(s) that use(s) the SLS mark • All materials containing or produced from genetically modified organisms (GMOs) or organic produce are not compatible with this standard.
• Reference • Site history and site management – Site history – Site management • Site map • Soil and substrate management Soil type ( පාංශ ලරගය ) – Soil structure ( පාංශ ලයනය ) – Soil erosion පාංශ ඛාදනය , – Soil fumigation පාංශ ධමකරණය • Soil testing පාංශ පරුකෂාල – Substrates • Fertilizer management • Nutrient requirement • Records of application • Application machinery • Storage and use of organic fertilizer
• Irrigation and fertigation – Planning – Method – Quality of water – Supply of water • Crop protection – Selection of chemicals – Records of application • Safety, training and instructions – Personal clothing and equipment – Pre-harvest interval • Spray equipment • Disposal of surplus spray mixture • Pesticide storage • Empty pesticide containers – Outdated/expired pesticides • Harvesting
• Hygiene – Packaging on farm • Postharvest handling • Postharvest treatment • Postharvest washing – Pesticide residue analysis of produce • Waste and pollution management, recycling and re-use – Worker’s health, safety and welfare • Action plan • Training • Facilities and equipment • Pesticide handling • Hygiene • Welfare
– Environmental issues • Impact of farming on the environment • Wildlife and biodiversity conservation • Unproductive sites – Record of complaints – Internal audit • ON FARM PACKAGING, LABELING AND MARKING – Packaging – Labeling • Marking • SOCIAL JUSTICE – Legal requirement
Draft Sri Lanka Standard CODE OF HYGIENIC PRACTICE FOR FRESH GREEN LEAFY VEGETABLES • Scope- This Standard provides specific guidance to minimize the food safety risks associated with fresh leafy vegetables that are intended to be consumed without cooking during their production, harvesting, packaging, processing, storage, distribution, marketing and consumer use. This includes fresh, fresh-cut, pre-cut or ready-to-eat products such as pre-packaged salads.
The supply chain Economic State of Environment Technology Farm Consumer Processin g Distribution Retail Physical Social & Legal Environment Conditions
REQUIREMENTS DOCUMENT REQUIREMENTS • Traceability The produce shall be traceable to the farm where it has been originally produced. • Record keeping Farms should keep up-to-date records. A record keeping system should be established in which all the essential elements are captured from land preparations, planting, harvesting, including farm gate delivery. The records should be accessible and audited. All farm records should be treated as confidential.
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