5 ORGANIC QUALITY CERTIFICATION Reference norm Norm JAS Organic (Japan Agriculture Standards)BAC Guide Lines Sections 9 and 5
6 ORGANIC QUALITY CERTIFICATION Reference norm Quebec NormsBAC Guide Lines sections 1, 2, 3, 4, 5, 6Reference norm Norm CC REPAB of 30/08/2000 and BAC Guide Lines: sec. 10e 5BAC Guide Lines sections 1, 2, 3, 4, 5, 6
7 ORGANIC QUALITY CERTIFICATION Reference norm Biosuisse(Swiss Association of the organisation for the biological agriculture)BAC Guide Lines Sections 11 and 5Reference norm Basic Standards for Organic Production and ProcessingBAC Guide Lines Sections 1, 2, 3, 4, 5, 6 e 7
8 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 berecognised from the trademark of conformity: Bioagricert International.
9 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:
10 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).
11 PRODUCT QUALITY CERTIFICATION EUREP (Euro retailer produce working group) is an organisation promoted by the most important European retailers, born to sustain thecommercialisation 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:
12 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 retailerhave said that Eurepgap certification will become a compulsory requirement to be theirsupplier.
17 PRODUCT QUALITY CERTIFICATION Control point & compliance criteriaTraceabilityRecord keeping internal self-inspectionVariety and rootstocksSite history and site managementSoil and substrate managementFertilizer useIrrigation/fertigation method
18 PRODUCT QUALITY CERTIFICATION 8 Crop protection9 Harvesting10 Produce handling11 Waste and pollution12 Worker health, safety and welfare13 Environment issues14 Compliance form
19 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 foodproducts norms.
20 PRODUCT QUALITY CERTIFICATION STANDARD IFS (International Food Standards)It has the following requirements:quality management (use of a documented system forquality 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 andfacilities)- product realisation- measuring processes, analysis and improvements
21 PRODUCT QUALITY CERTIFICATION STANDARD BRC (British Retail Consortium)BRC (British Retail Consortium) in 1998 has developed aninspection model to be used for the evaluation and thecontrol of suppliers of food products with a trademark(Technical Standard and Protocol for Companies SupplyingRetailer Branded Food Products) to guarantee that suchproduct are made respecting well defined hygienic andquality requirements.
22 PRODUCT QUALITY CERTIFICATION STANDARD BRC (British Retail Consortium)BRC standard essentially includes:use of a HACCP system (Analysis of risks and criticalpoints of control)- use of a Management System for Quality well documentedcontrol of defined standards for work spaces, for theproduct and the processdefinition and application of staff management proceduresBRC standards is a product certification scheme (EN 45011) that offers a guaranty of safety,conformity and competence.
23 PRODUCT QUALITY CERTIFICATION Reference norm UNI 10939/2001TradeMark (if they are product/productionchains of biologic agriculture)TradeMark (if they are other products orother food production chains)
24 PRODUCT QUALITY CERTIFICATION Reference Norm UNI 11020/ 2002(if products from organic farming)Trademark(if other food products) Trademark
25 PROTECT GEOPGRAPHICAL INDICATION Reference norm Reg. CEE/UE n° 510 of 2006 e DisciplinaryCONTROLLED PRODUCTS IGP “Farro della Garfagnana”
26 FAIR TRADEDIMENSION OF THE ORGANIZATIONNumber of the members (physical people and/or other organisms )The people's number involved at different title (families, related activities, etc.)The employees' numberInfrastructures ownedHistorical series of the turnover with differentiation among sales on theinside market, export, export toward organisms of equitable CommerceHISTORY AND OBJECTIVE OF THE ORGANIZATIONBirth of the organisationInspiring principlesInitial objectivesEvolution of the organisationProblems met during the of evolutionObjective actual (if changed, in everything or partly, during the time)Stable collaborations with other subjects (ATO, NGO, institutional subjects, etc.)
27 FAIR TRADE VERIFICATION OF THE SUBSTANTIAL CRITERIAS INCOME OF THE PRODUCERS/WORKERSType 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 incomeThe producer's income (differentiation for roles and function)Legal (Minimum) salary of the Country (if it exists)Real average salaryTransparent 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)
28 FAIR TRADE JOB CONDITIONS Working time, hours Location and characteristics of the place of jobRespect 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 securityContinuity of the relationship of jobJUVENILE AND CHILDRENS JOBMethods to prevent the exploitation of the juvenile job and the children jobRole of the young persons and of children in the case of job developed by family unityPossible ways to represent of the interests of the small workersTools to facilitate the education, the schooling and the formation of the young persons
29 FAIR TRADE MEN/FEMALE EQUALITY Women's percentage on the total of the producers/workersWomen's percentage on the total of the employeesWomen's percentage in the managerial rolesComparison of the masculine and female salaries for similar activitiesPolitics to increase the female share to every levelTools of facilitation of the female job (maternity, possibility to hold the small children to job, etc.)ENVIRONMENTAL PROTECTIONOrigin of the raw materialsUse of fertilisers or pesticides of synthesisDescription of the productive processPrograms of ecological or organic cultivationPrograms of environmental protection