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Abstract
Consumer concerns related to food safety scandals and globalization of food production have resulted in a global and
interconnected system for the production and distribution of food. In the last decade many public and private standards on
food safety and quality have been developed as a result of these developments. Currently, there is proliferation of
standards worldwide. One effect is that, in particular, companies from developing countries and emerging economies have
problems to comply with these standards. Another important effect is increasing marginal costs of certication and
accreditation, which also puts pressure on company prots in industrialized countries. The combined impacts of these
effects ask for strategies to revalue the cost/effectiveness of the certication and accreditation system.
r 2007 Elsevier B.V. All rights reserved.
Keywords: Quality and safety standards; Food system; Chain approach; Publicprivate; Implementation and impact
1. Introduction
1.1. The need for food safety standards
Consumers in industrialized countries demand
food products of high and consistent quality in
broad assortments throughout the year and for
competitive prices. Todays consumer has become
increasingly concerned about the quality and safety
of food and the negative effects of bio-industrial
production. It is estimated that millions of people in
OECD countries get ill every year from food
contamination (Rocourt et al., 2003). Important
Corresponding author. Tel.: +31 317 484160;
0925-5273/$ - see front matter r 2007 Elsevier B.V. All rights reserved.
doi:10.1016/j.ijpe.2007.02.050
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-Harvesting method
-Hygienic conditions
picking
-Choice of clean fruits
-Protection of harvested
fruits from sun, insects
PLANTING
GROWING
-In-store handling
-Cool chain conditions
(packaging, temperature)
Storage on display
under fresh conditions
-Irrigation (drop by
drop)
-Use of pesticides
-Protection from frost,
insects,...
HARVEST
TRANSPORT
-Elimination of foreign
bodies (wood, ..)
-Packaging quality
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-Loading/unloading
conditions
-Respect of the cool
chain conditions
SORTING
PROCESSING
-Hygienic conditions
-Tests: physical,
chemical, microbiological and sensory
RETAIL
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HACCP identies risks in the production processes that can lead to unsafe products, and designs
measurements to reduce these risks to acceptable
levels. HACCP aims at prevention of hazards
instead of end-of-pipe inspection. It is basically
designed for application in all links of the food
chain, ranging from growing, harvesting, processing, distribution and retail to preparing food for
consumption. HACCP involves seven principles:
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Table 1
Examples of private quality and safety standards in food chains
Standard
Key element
EurepGAP
BRC
SQF
Good Agricultural
Practices (GAPs)
HACCP
HACCP, ISO 9000
Primary production
Processing rms
Primary production,
processing rms, retail
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Box 1
Typical Eurep-GAP requirements for fruit and vegetables (www.eurep.org)
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Box 2
Integrated Quality Control in the Dutch Pork Chain
The Dutch pork sector is the fourth biggest exporter of pork meat in the world. Important
factors driving the change in the pork sector have been high costs of production and
governmental regulations, issues of food safety and animal welfare, environmental protection,
traceability and consumer preferences, e.g. nutritional value, sensorial aspects and ease of
preparation. To compete successfully on international level increased chain collaboration was
considered to be of strategic importance. In this regard the Dutch quality system Integrated
Quality Control (in Dutch: Integral Keten Beheersing, IKB) can be considered as an instrument
for providing the necessary vertical collaboration between different parties in the supply chain.
Introduced in 1992 by the Product Board for Livestock, Meat and Eggs (PVE) in co-operation
with the livestock and meat sector, the IKB system sets out standards for feed quality, hygiene,
transport, information and use of veterinary products, among other things. The system covers
now more than 90 per cent of all slaughtered pigs in the Netherlands, and most Dutch retailers
and butchers sell pork meat products produced according to the IKB system.
Private
dedicated
systems:
fair trade, EKO
Private
compulsory systems:
Eurep-GAP, BRC, etc.
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Box 3
Example of a chain approach in setting standards
Assured British Meat
ABM was established in 1998 by the Meat and Livestock Commission and takes a whole
chain approach. The ABM board is responsible for setting standards. It has six Technical
Advisory Bodies covering feed, farm, transport, auction markets, abattoir and secondary
wholesalers, and catering butchers. ABM has standards that are above legal requirements and
Codes of Practice. The guidelines allow medicines and veterinary treatments only when
necessary and only for treatment or preventative purposes (Duffy and Fearne, 2003).
Box 4
EU-regulation-based quality standard in Uganda and Kenya
The quality standard for fish in Uganda is based on EU directive 91/493/EEC and on Codex
Alimentarius. The standard covers the following fields: microbiology levels, pesticide residues,
heavy metals, effluents, Good Manufacturing Practices (processing stage) and HACCP
(processing stage) (Ssemwanga, 2003).
For its export of fruit and vegetables, Kenya complies as much as possible to the United
Kingdoms Food Safety Act of 1990. The testing laboratories are accredited to ISO 17025; 2000
by United Kingdom Accreditation Services (UKAS) (Kari, 2003).
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Table 2
Bottlenecks and opportunities regarding application of food
quality and safety standards in three regions
Bottlenecks
Opportunities
K EU
K EU
J
J
J
lacking consumer
knowledge
insufcient risk
communication
low dissemination
R&D knowledge
J
J
J
provision of product
information
monitoring safety and
quality of food
innovative products and
packagings and niche
markets
K Mercosur
K Mercosur
J uneven income
J design of coordinated
distribution
subsystems
J harmonization of
J standards harmonization
standards
(PP) within and between
J lack of coordination
Mercosur countries
J improvement of inspections
(horizontal and
and enforcements
vertical)
K ACP
J no or too few
laboratories
J low investments in
transportation and
storage
J lack of legal
framework
K ACP
J investments in
infrastructures
J improvements in feed and
feeding system
J PP development of
standards
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Box 5
Steps in a HACCP plan
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Step 8
Step 9
Step
10
Step
11
Step
12
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Another important barrier for developing country producers to take part in international chains is
the lack of an enabling environment (institutional
and infrastructure facilities). For example, many
countries lack skilled people and laboratory facilities, which make good-quality management difcult. If domestic customers increasingly insist on
technical requirements in schemes, and quality
inspectors of these schemes are accredited to
national or EU level, foreign suppliers may experience huge disadvantages (Bredahl et al., 2001).
Table 3
Food safety investments and costs, 2001 in euro per full-time equivalent (Gellynck, 2004a)
Range of costs per fte
Certicate and
auditing costs
Food safety
investments
Total
Minimum
Maximum
1.644
9.452
240
2.408
37
1.248
0
14.527
1.555
26.165
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Dedicated
systems
EU SME,
large/DC large
EU SME/
large
BRC/EurepGAP/
EU SME/
DC large
HACCP/
GAP/
DC
medium
Codex
Alimentarius
No system
DC Small
Market access
Fig. 3. Market access for producers using different food safety standards (DC developing country, SME small and medium
enterprises).
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