2. Framework conditions for exporting
to the German market
Marcus Schwenke
Director Import Department
Federation of German Wholesale, Foreign Trade and Services
Berlin, 19 November 2013

3. I. BGA – Who we are
About the Federation of German Wholesale and Foreign
Trade (BGA)
• Membership
• Mission and priorities

4. I. BGA – Who we are
• The BGA was originally founded in 1916, and refounded after
the Second World War (1949).
• Since 2000 in Berlin
• Around 30 employees
BGA – the umbrella organisation for international trade
and wholesale

5. I. BGA – Who we are
•
BGA represents the interests of some 70 business associations
•
26 regional employers’ associations
•
43 sector associations
(incl. food and agricultural sector)
•
Member associations represent
some 120.000 companies
•
1,6 million employees
•
€ 1.8 billion turnover

6. I. BGA – Food and Agricultural Sector
•
BGA represents the following wholesale and foreign trade
associations in the food and agricultural sector:










Fruits and vegetables
Eggs, Poultry and Game
Coffee
Meat
Flowers
Cereals
Processed Food
Beverages
Hides and Skins
Cash and Carry (Self Service Wholesale sector)

7. I. BGA – What we do
• Political representation of the members in Berlin and Brussels
• Regular information about relevant topics (e.g. taxes, infrastructure,
trade policy, collective bargaining, environmental policies)
• Platform for the exchange of information
• Public relations
• Contacts with companies and relevant organisations

8. I. BGA – What we stand for
• Trade and international competition lead to global growth, prosperity
and employment.
• Governance in form of a „Social Market Economy“ with strong ordoliberal elements.
• Trade barriers reduction - benefits growth and employment
especially in the medium and long term
• Globalisation requires flexibility, speed, innovative distribution
channels, modern marketing ideas ans sophisticated logistics.

9. I. BGA – What we do regarding import
•
Reduction of barriers to trade with developing or emerging countries
•
Advocacy for the promotion of import issues with regard to negotiations of free
trade agreements
•
Modernisation / liberalisation of EU trade defense measures (antidumping)
•
Matchmaking of projects of the official German development assistance and
the import interests
•
Import Promotion Desk

10. I. BGA – What we do regarding import
Import Promotion Desk (IPD) –
Successful export to Germany and Europe
THE PLATFORM
+ for the promotion of the import activities of the Federal
Republic of Germany
THE OBJECTIVE
+ the sustainable and well-structured import promotion for
specific products from selected developing and emerging
countries – under compliance with high quality, social and
environmental standards
IMPLEMENTED BY
FUNDED BY
+ the gobally active development organisation sequa gGmbH
and the Federation of German Wholesale, Foreign Trade and
Services (BGA)
+ the Federal Ministry for Economic Cooperation and
Development (BMZ)

11. I. BGA – What we do regarding import
IPD - Connecting the German import community
with intern. trade players
CONSOLIDATING INTERESTS of German importers with those of exporters from selected
developing and emerging markets in a targeted manner
OFFERING CUSTOMISED SERVICES
exactly suited to the individual requirements of exporters
and German importers
FACILITATING ACCESS
+ to the German and European market for suppliers from
selected developing countries
+ to enable the partner countries to enhance their
economic structures
ARRANGING BUSINESS CONTACTS
+ between German buyers and reliable suppliers in the
emerging growth markets of the partner countries
+ to give German importers access to
new, profitable supply chains
in selected developing countries

12. I. BGA – What we do regarding import
IPD – Tapping new markets
Current partner countries
● Egypt
● Indonesia
● Peru
Sectors
● Fresh and (semi-) processed fruit and
vegetables, nuts
● Natural ingredients for the food,
pharmaceutical and cosmetic sector
● Technical wood

13. - Overview of presentation -
I.
About the Federation of German Wholesale and Foreign
Trade (BGA)
II.
Trade relations between Argentina and the EU/Germany
III. Importing to Germany - general requirements
IV. The German market for imported products – Example:
foodstuff
V.
Traceability in the food supply chain
VI. Product labeling in the area of food
VII. Food quality certifications
VIII. Conclusion

14. II. Trade relations Germany - Argentina
Important partners in world trade
•
Argentina is Germany’s third most important trading partner in Latin America,
after Brazil and Mexico.
•
More than 5 per cent of Argentina’s total imports come from Germany, making
Germany the country’s fourth most important supplier, after Brazil, China and
the USA.
•
Among buyers of Argentine exports, Germany ranks ninth.

15. II. Trade relations Germany - Argentina
Foreign trade balance (Billion Euro)
2010
%
2011
%
2012
%
Import from
Argentinia
1,8
20,0
2,3
27,8
1,9
- 17,4
Export to
Argentinia
2,4
71,4
2,7
12,5
2,7
0
-0,6
-0,4
Argentinia‘s rank in trade with Germany (2012):
 For exports –No. 46
 For imports –No. 46
-0,8

16. II. Trade relations Germany - Argentina

17. II. German Foreign Trade with Agricultural Goods
(2012)
Imports:
73,1 Billion €
Exports:
60,3 Billion €
Trade Deficit: 12,8 Billion €
Germany is the world’s 3rd biggest import nation.
Germany in international agricultural trade:
No. 2 for imports
No. 3 for exports

18. II. German Foreign Trade with Agricultural Goods
Unit: billion Euros

19. II. Origin of Food and Agricultural Imports
to Germany (2012)
Others: 8,3%

20. II. Main food and agricultural products imported
to Germany (2012)
• Oilseeds
• Meat and meat products
• Milk and milk products
• Preserved/ tinned fruit
and vegetables
• Coffee
• Fresh/ tropical fruits
• Fish and seafood

21. II. Main food and agricultural products exported
from Argentina to Germany (2012)
• 15 % of all exports are meat and meat products.
Germany is the biggest buyer of Argentine beef in the EU.
• Oilcake: 11 % of exports.
• Vehicles and vehicle parts: 14 % of exports
• 30 % of the honey imported by Germany
comes from Argentina

22. III. Importing to Germany - general requirements
Overview:
•
•
•
•
•
•
Custom procedures
Food and feed safety
Plant safety
Animal health
Some restrictions
General liability for products
 German product liability law (ProdHaftG)
 Liability for producers in the German civil law code (BGB)
 Product safety law GPSG (technical products)

23. III. Importing to Germany – customs and quotas
Custom - procedures
•
Registering as an economic operator (EORI number)
•
Entry Summary Declaration (ENS)
•
Customs approved treatments
 Release for free circulation

Transit procedure
 Customs warehousing
 Inward processing
 Temporary importation
 Entry into a free zone or warehouse
•
Customs declaration - Single Administrative Document (SAD)
•
Value for Customs purposes

24. III. Importing to Germany – customs and quotas
Oilseeds and protein crops
•
The EU no longer has any specific support measures for oilseeds. About two-thirds of the oilseeds
consumed in the EU each year are produced in the EU but the EU imports about half the oilseed meals
used annually in animal feed.
•
As of 2012, the EU no longer has any specific support measures for protein crops. Import tariffs for the
main protein crops are set at zero.
•
Tariffs on oilseeds and on oilseed meals are zero, whereas duties on vegetable oils (except olive oil) range from 0
to 12.8%, as set out in the table below.
CN code
Description
Duty
1201 – 12 07
Oilseeds
Free
1507,1508,1511,1512,1513, 1514,
1515
Vegetable oils,other than olive oil
Free to 12.8%
2304 – 2306
Oilseed meals
Free

25. III. Importing to Germany – food and feed safety
Imports of foodstuffs must comply with general conditions:
General principles and requirements of food law:
•
Traceability - importers of food and feed products must identify and register
the supplier in the country of origin
•
General rules on hygiene of foodstuffs and hygiene specifications for food of
animal origin
•
Rules on microbiological criteria for foodstuffs
•
Rules on residues, pesticides, veterinary medicines and contaminants
•
Special rules on genetically modified food and feed, bio proteins and novel
foods
•
Special rules on certain groups of food products (e.g. mineral waters, cocoa,
quick-frozen food)
•
Specific marketing and labeling requirements for feed materials
•
General rules on materials intended to come
into contact with foodstuffs

26. III. Importing to Germany – plant health
EU-Phytosanitary requirements
Exports of plants and plant products to the EU must:
•
be accompanied by a plant-health certificate issued by the relevant competent
authorities of the exporting country
•
undergo customs and phytosanitary inspections at the point of entry into the
EU (border)
•
be imported into the EU by an importer registered in the official register of an
EU country
•
be announced before arrival to the customs office at the point of entry.
Specific conditions apply for:
•
oil and fibre plants; cereals; vegetables; seed potatoes;
beet (sugar and fodder); vines; fruit plants; fodder plants;
ornamental plants; forests

27. III. Importing to Germany – animal health
Imports of animals and animal products must meet the applicable health
standards and international obligations
General rules:
•
the exporting country must be on a list of countries authorized to export the
category of products concerned to the EU
•
products of animal origin may be imported into the EU only if they come
from approved processing establishments in the exporting country
•
all imports of animals and animal products must be accompanied by a
health certificate signed by an official veterinarian of the competent
authority in the exporting country
•
every consignment is subject to health checks at the border inspection post
(BIP) in the EU country of arrival.

28. III. Importing to Germany – animal health
Example: Import conditions for meat or meat products
•
Competent veterinary authority which is responsible throughout the food chain
•
Country or region of origin must fulfill the relevant animal health standards
•
The national authorities must also guarantee that the relevant hygiene and
public health requirements are met.
•
A monitoring system must be in place to verify
compliance with EU requirements on residues of
veterinary medicines, pesticides and contaminants
•
Imports only authorized from approved establishments
•
Exporting countries have to apply for determination of their BSE status.
•
An inspection by the Commission’s Food and Veterinary Office
is necessary to confirm compliance with the above requirements.

29. III. Importing to Germany – animal health
Example: Approved establishments for exporting meat to the EU
Approval
number
Name
City
Regions
Activities
Remark
13
JBS
Argentina
S.A.
Rosario
Santa Fe
PP
22, 23,
24, B
PP Processing Plant
22 Meat products
23 Meat extracts and any powdered products
derived from meat
24 Treated stomachs, bladders and intestines
(other than casings)
Date of
request

30. III. Importing to Germany – bans and restrictions
Import licenses for agricultural products
Imports of following agricultural products must be accompanied by an import
license:
•
Cereals and rice
•
Olive oil
•
Sugar
•
Milk products
•
Beef and veal
•
Sheep meat and goat meet
•
Wine:
•
Alcohol
•
Garlic

31. III. Importing to Germany – general liability for
products
• German Product Liability Act
(Produkthaftungsgesetz)
• EU-Regulation (EG) Nr. 178/2002
• German Food and Feed Act
(Lebensmittel und Futtermittelgesetz)
• Tortious liability
according to § 823 German Civil Law Code

32. IV. The German market for imported products (food)
Overview:
• The German consumer – some characteristics
• Crisis management in Germany
 Example: Sprout scandal/EHEC
 Example: Horse meat scandal
• Legislative trends and developments:
 Origin labeling of processed meat & fresh meat
 Origin labeling of meat as an ingredient
 Ban or labeling of meat from slaughter without stunning
 Animal welfare initiative (QS)
 Traceability – food and non-food

33. IV. The German market for imported products (food)
The German consumer –
some characteristics
•
•
•
•
Quality is important
Price is more important
Only few prefer to buy locally, but rising
German consumers are skeptical - want independent evidence
that a product works / is of high quality.
• Organic food and vegan food is a fast growing niche
• Convenient/ functional food (ready-to-eat, cut and mixed, preripened fruits)
• “Super fruits” with big health benefits (Acai, pomegranate,
blueberry, goji berry, yumberry, etc).

34. IV. The German market for imported products (food)

35. IV. The German market for imported products (food)

36. IV. The German market for imported products (food)

37. IV. The German market for imported products (food)
Growing importance of Corporate Social Responsibility (CSR)
CSR is used as a risk- and reputation management
tool by retailers
●
●
●
●
Germany’s food markets are oversaturated
Quality and food safety level is high in Germany
Retailers are the gatekeepers in the food market
There is strong competition among Germany’s food
retailers
● Retailers mainly compete on prices
● BUT: Retailers do not want to be blamed of not
acting responsible

38. IV. The German market for imported products (food)
Retailers make their company more sustainable and
adopting the assortment
● Increasing energy efficiency
● Making the assortment more sustainable
● Telling stories about sustainability activities
As focal enterprises in the value chain retailers can set and
enforce private standards
● Retailers define and set relevant private standards
● Retailers are not prevented by the WTO framework to set
standards above the Codex Alimentarius standard
● Retailers can enforce the standards

39. IV. The German market for imported products (food)
Crisis management in Germany
Example: Sprout scandal/E.coli
•
A novel strain of Escherichia coli O104:H4 bacteria caused a serious outbreak of
foodborne illness in northern Germany in May through June 2011.
•
3,950 people were affected and 53 died, 51 of which were in Germany
•
German officials made incorrect statements on the likely origin and strain of
Escherichia coli. The German health authorities incorrectly linked the O104 serotype
to cucumbers imported from Spain
•
Authorities also identified an organic farm in Lower Saxony, Germany, which
produces a variety of sprouted foods, as the likely source of the E. coli outbreak. The
farm has since been shut down
•
Later, the Federal Institute for Risk Assessment, announced that seeds of fenugreek
(heno griego) imported from Egypt were likely the source of the outbreak.
 Spain expressed anger about having its produce linked with the
outbreak, which cost Spanish exporters 200M US$ per week.

40. IV. The German market for imported products (food)
Crisis management in Germany
Example: Horse meat scandal
•
Packages of beef lasagna found in Great Britain, that
contained between 60 % and 100% horse meat
•
Also found horsemeat in frozen beef burgers.
•
Beef products also found in Germany, Belgium,
Denmark and other countries that contained different
levels of horse meat.
•
The origin of the horse meat was Romania. It was
sold as horse meat to a company in France which
had knowingly sold the horse meat as beef.
•
Horsemeat was much cheaper than other meats such
as beef in Romania

41. IV. The German market for imported products (food)
Legislative trends and developments:
• Origin labeling of processed food & fresh meat (swine, sheep,
goats and poultry)
The origin of the meat must be indicated as follows:
•
•
Member state or third country of slaughter indicated as “Slaughtered in…”
•
•
•
•
•
the last member state or third country of rearing (at least 2 months for pigs,
sheep and goats and 1 month for poultry) indicated as “Reared in:..”
Reference code for the link between the meat and the animal or group of
animals.
Origin labeling of meat as an ingredient
Ban or labeling of meat from slaughter without stunning
Animal welfare initiative (QS)
Traceability – food and non-food

42. V. Traceability in the food supply chain
Overview:
• Traceability as a legal requirement in the EU
• Special systems for eggs, beef, fish, fruits and vegetables
• Perspective: fTrace as a global supply chain solution
• Rapid alert system RASFF

43. V. Traceability in the food supply chain
•
Legal requirement for the whole EU [Reg. (EU) Nr. 178/2002]
•
Means the ability to trace and follow a food, at all stages of production
•
Traceability facilitates the identity, history and source of a product
•
It does not make food safe, it is a management tool
•
It enables the assurance of food safety and allows action to be taken if food is
found not to be safe, e.g. withdrawal or recall
•
“One up” / “One down” - Each stage in the food chain must
•
Identify what is received (raw materials from the previous stage in the chain)
•
Identify where product is sent (to the next stage in the chain)
•
Make information available on demand
•
Each stage in the food chain is responsible for the operations under their
control
•
No requirement for whole chain traceability

44. V. Traceability in the food supply chain
A stage in the food chain
Raw materials or
products from
supplier
Operation
• One step down
Products to
customer
• Storage
• Transport
• Wholesale
• Manufacture
Make information available on demand
• One step up

45. V. Traceability in the food supply chain
Special traceability requirements for
unprocessed or processed food of animal origin
•
Since 1st July 2012, the provisions set out in Regulation 931/2011 regarding the
traceability requirements for unprocessed or processed food of animal origin will be
applicable.
•
Sets the piece of information the Food Business Operator should provide to the
competent authority upon request

an accurate description of the food

the volume or quantity of the food

the name and address of the food business operator from which the food
has been dispatched

a reference identifying the lot, batch or consignment,
as appropriate

46. V. Traceability in the food supply chain
Existing systems
Eggs:

47. V. Traceability in the food supply chain
Existing systems
Beef:
„Origin…“
„Born in…“
„Fattened in…“
„Slaughtered in…“
„Cut in…“
Beef from outside the EU:
•
“Non-EU”
•
And minimum: “Slaughtered in…”

48. V. Traceability in the food supply chain
EU-Traceability and imports
Only intra-territorial effect, i.e.
• applies only from importer up to retail level in EU
• the importer in EU must be able to identify only the
exporter in the 3. country
• the importer do not need to require tracebility beyond
the exporter in the 3. country

49. V. Traceability in the food supply chain
More tracebalitity - more data
RE
R1
E1
P1
E2
C1
R2
D1
M1
RE
E3
R3
P2
C2
M2
R4
P3
C3
E4
D2
P3
RE
E5
R5
Producer -> Processor -> Exporter -> Wholesaler ->
Distributer ->
Consumer

50. V. Traceability in the food supply chain
Future of traceability in the supply chain–
Decentralized Solution
Data Base
Central Search Engine

51. V. Traceability in the food supply chain
EU-Rapid alert system RASFF
• Established in 2002.
• Operated by the European Commission.
• When information about a serious health risk deriving from food
or feed, RASFF member must immediately notify.
• If withdrawing or recalling food or feed products from the market
is deemed necessary.
• Most alerts with regard to various microorganisms, pesticide
residues, heavy metals, illegal food additives.

52. V. Traceability in the food supply chain
In 2011, a total of 3812 original
notifications were transmitted
•
635 were classified as alert
•
1860 as border rejection
notification.

53. VI. Product labeling in the area of foodstuff
Overview:
• Obligatory labeling
 Requirements according to the new EU Food Information Regulation
 Specific labeling for GMOs
• Optional labeling
 Managed by independent or non-independent bodies
 Examples
 Own brands and registered trademarks
 Quality marks and testing labels
 Geographical designations of origin
 Labeling with regard to ecological or social standards

54. VI. Product labeling in the area of foodstuff
Obligatory labeling
• Minimum durability date/
Use-by date
• Indication of the name under
which the products in question are
to be sold
• Filling quantity
• List of ingredients
• Product-specific information (e.g.
for milk, cheese, fruit jams)
• Nutrition labeling (starting 2016)
• Company name and address
• Identification mark (animal origin)

55. VI. Product labeling in the area of foodstuff
Obligatory labeling – Important new requirements
•
•
•
•
the quantity of certain ingredients or categories of ingredients;
the net quantity of the food;
any special storage conditions and/or conditions of use;
the country of origin or place of provenance for certain types of
meat, milk or where failure to indicate this might mislead the
consumer;
• instructions for use where it would be difficult to make
appropriate use of the food in the absence of such instructions;
• Origin labeling for other fresh meat then beef (pigs, sheep, goats
and poultry)
• the substances causing allergies or intolerances (nuts, milk,
mustard, fish, grains containing gluten, etc.).

56. VI. Product labeling in the area of foodstuff –
Allergy information
The 14 substances are:
• mustard;
• celery;
• nuts (such as almonds, hazelnuts,
• cereals containing gluten (such
walnuts, Brazil nuts, cashews, pecans,
as wheat, barley, rye and oats);
pistachios and macadamia nuts);
• crustaceans (such as lobster
• peanuts;
and crab);
• sesame seeds;
• eggs;
• soybeans;
• fish;
• sulphur dioxide and sulphites
• lupins;
(preservatives used in some foods and
• cow’s milk;
drinks) at levels above 10mg per kg or per
• molluscs (such as mussels
litre.
and oysters);

57. VI. Product labeling in the area of foodstuff
Obligatory labeling
• Easy to understand and visible, clearly legible
and, where appropriate, indelible.
• The height of «x» the characters must be at
least 1.2mm (except for small-sized packaging
or containers).
Additional voluntary information
• shall not mislead the consumer;
• shall not be ambiguous or misleading;
• shall, where appropriate, be based on the
relevant scientific data.

58. VI. Product labeling in the area of foodstuff
Obligatory labeling for GMOs
• Labeling of GM food mandatory for:
 products that consist of GMO or contain GMO;
 products derived from GMO but no longer containing GMO if there is
still DNA or protein resulting from the genetic modification present
• This means products such as flour, oils and glucose syrups have to be
labeled as GM if they are from a GM source.
• Products produced with GM technology (cheese produced with GM
enzymes, for example) do not have to be labeled.
• Products such as meat, milk and eggs from animals fed on GM animal
feed also do not need to be labeled.
• The words ‘genetically modified’ or ‘produced from genetically
modified (name of the organism)’ must be clearly visible.
• Food and feed products which contain a proportion of GMOs of less than
0.9 % of each ingredient are not labeled as GMO on the condition that the
presence of the genetically modified organism is technically unavoidable.

59. VI. Optional product labeling

60. VI. Optional product labeling –Own brands

61. VI. Optional product labeling –
Quality marks and testing labels

62. VI. Geographical indications and traditional specialties
Three EU schemes known promote and protect names of
quality agricultural products and foodstuffs.
•
Protected Designation of Origin - PDO:
covers agricultural products and foodstuffs which are
produced, processed and prepared in a given geographical
area using recognised know-how.
•
Protected Geographical Indication - PGI:
covers agricultural products and foodstuffs closely linked to
the geographical area. At least one of the stages of
production, processing or preparation takes place in the
area.
•
Traditional Speciality Guaranteed - TSG:
highlights traditional character, either in the
composition or means of production

63. VI. Geographical indications and traditional specialties
Number of Geographical Indications by scheme in 2010

64. VI. Geographical indications and traditional specialties
Process for registering a
Geographical Indication
or
Traditional Specialty

65. VI. Labels for organic products
EU organic label
German organic label
German free-of-GMO label

66. VI. Other labels for organic products

67. VI. Sustainability/ Fair Trade Labels

68. VII. Food quality standards / certifications
Overview:
• Objectives of certification schemes
 B2B
 B2C
• Different standards
 Basis: HACCP-Concept, Codex Alimentarius; ISO 9001;
ISO 22000:2005;
 Most commonly used:
 IFS Food (International Featured Standard);
 BRC Global Standard for Food Safety
 GlobalG.A.P
 QS
 EcoStep

69. VII. Food quality standards / certifications
Objectives of certification schemes
•
B2B
 Differentiate and add value to the food product.
 Define clear rules for contracting parties
 Assist food chain operators in complying with legal requirements (feed
hygiene legislation, HAACP guidelines, QAS) and so fulfill liability
requirements and protect the reputation of the vendor
 Ensure brand or private label specific production requirements
•
B2C
 Inform consumers on specific or additional quality traits or other specific
characteristics.
 May be linked to environmental protection, animal welfare, organoleptic
characteristics, worker welfare, fair trade, climate change concerns, ethical,
religious or cultural considerations, geographical production environment and
origin.

70. VII. Food quality standards – Basis: HACCP
H azard
A nalysis
C ritical
C ontrol
P oint
• WHAT hazards can
enter the product?
• Where do these
hazards occur?
• How can we control
or eliminate these
hazards?

71. VII. Food quality standards – Basis: HACCP
EU Regulation 852/2004 & HACCP requirements
• All food business operators (production, processing and distribution of
food) must put in place, implement and maintain a permanent
procedure or procedures based on the HACCP principles.
• Food business operators must:
 provide the competent authority with evidence of their compliance
with the requirement to have procedures based on the HACCP
principles taking account of the nature and size of the food
business
 ensure that any documents describing the procedures developed
in accordance with this are up-to-date at all times
 retain any other documents and records
for an appropriate period

72. VII. Food quality standards – Basis: Codex A.
•
Collection of internationally recognized
 standards,
 codes of practice,
 guidelines and
 other recommendations
…relating to foods, food production and food safety
•
A single international reference point
•
Main goals: Protecting the health of consumers and ensuring fair practices
in the international food trade
•
Not a legal requirement –
EU has sometimes stricter specifications

73. VII. Food quality standards – Basis: Codex A.
General texts
•
Food labelling (general standard, guidelines on nutrition labelling, guidelines on labelling
claims)
•
Food additives (general standard including authorized uses, specifications for food grade
chemicals)
•
Contaminants in foods (general standard, tolerances for specific contaminants including
radionuclides, aflatoxins and other mycotoxins)
•
Pesticide and veterinary chemical residues in foods (maximum residue limits)
•
Risk assessment procedures for determining the safety of foods derived from
biotechnology (DNA-modified plants, DNA-modified micro-organisms, allergens)
•
Food hygiene (general principles, codes of hygienic practice in specific industries or food
handling establishments, guidelines for the use of the Hazard Analysis and Critical Control
Point or “HACCP” system)
•
Methods of analysis and sampling

74. VII. Food quality certifications – Basis: Codex A.
Specific standards:
•
Meat products (fresh, frozen, processed meats and poultry)
•
Fish and fishery products (marine, fresh water and aquaculture)
•
Milk and milk products
•
Foods for special dietary uses (including infant formula and baby foods)
•
Fresh and processed vegetables, fruits, and fruit juices
•
Cereals and derived products, dried legumes
•
Fats, oils and derived products such as margarine
•
Miscellaneous food products (chocolate, sugar, honey,
mineral water)

75. VII. Food quality standards – ISO 22000
What is ISO 9001?
• ISO 9001 is for quality management.
• Quality refers to all those features of a product (or service) which are
required by the customer.
• Quality management means
• what the organization does to ensure that its products or services
satisfy the customer's quality requirements
• comply with any regulations applicable to those products or services.
• Certification is not a requirement of ISO 9001
• The organization can implement and benefit from an ISO 9001 system
without having it certified.

76. VII. Food quality standards – ISO 22000
What is ISO 22000?
• A management system standard (based on ISO 9001)
• Specific to food safety management
• Based on Codex HACCP approach with some innovations
• Designed for all segments of food chain & all types of food
business (micro to global)
• Enables a food business to plan, implement, operate,
maintain and update a system to provide safe end products
and demonstrate conformity with applicable regulatory
requirements

77. VII. Food quality standards – ISO 22000
Seeking international coherence among many Good
Manufacuring Practices
GFSI
Guide
DS 3027
M&S
system
Aldi
system
Kraft food system
ISO 14001
Waiterose
Eurepgap FAMI-QS ISO 9001
system
GMP standard for
Corrugated & Solid Board
BRC-IoP
Friesland Coberco FSS
BRC-Food
Nestlé NQS
Dutch HACCP
SQF
GMO
EFSIS
IFS
AG 9000
GMP GTP
McDonalds system
Irish HACCP

78. VII. Food quality standards - DIN
How does ISO 9001 or ISO 22000
benefit emerging countries?
● By defining the characteristics that products and services will be
expected to meet on export markets;
● Businesses using these standards are increasingly free to compete on
many more markets around the world;
● For developing countries, it represents an international consensus and
constitute an important source of technological know-how;
● International Standards give emerging countries a basis for making the
right decisions when investing their scarce resources

79. VII. Food quality certifications - IFS
What is IFS?
A Family of Food Supply Chain Safety &
Quality Standards
● Flagship IFS Food developed in 2002 in Germany
● Now family of 6 standards
implemented globally in 97 countries
● One of largest food safety /
quality organizations worldwide
● More than 14,000 certifications
● Celebrating 10-years in 2013
● Standards developed by the INDUSTRY they serve
In the late 1990‘s, retailers in Germany
were looking for a way to cut cost and
improve safety and quality through their supply chain.
From that concept, IFS was born.

80. VII. Food quality certifications - IFS
Safety & Quality with a Purpose
Match safety and quality with:
- Customer satisfaction assessment
- Research and development
- Good manufacturing practices
- Hygiene aspects
- Traceability
- Allergens
- Packaging material
Describe a specific level to be fulfilled
Implement food-legislation
Designed to fit the customer’s demands
Auditor examination and calibration
training
Database & Software
Integrity Program

81. VII. Food quality certifications - IFS
IFS Cash & Carry / Wholesale
 Packaging / Commission /
Delivering / Trading
C&C/GH
IFS Broker
 Selecting manufactures /
Organising delivery
Broker
IFS Logistics
 Storage / Distribution
Logistic
IFS Food
 Food-Production
Packaging
Production

82. VII. Food quality certifications - IFS
IFS Scheme Structure
All IFS Standards
follow same flow
Senior
Management
Responsibility
Food
Defense
Safety &
Quality
Management
System
Safety & Quality in One
Resource
Management
Measures,
Analysis,
Improvement
Production or
Service
Process

83. VII. Food quality certifications - IFS
IFS – Domestic and Global Acceptance
… and many more food services, manufacturers, retailers and
wholesalers around the world.

84. VII. Food quality certifications - IFS
Berlin
Germany
Toronto
Canada
Paris
France
St. Louis
USA
Warsaw
Poland
Milan
Italy
Hefei
China
Dourados
Brasil
Santiago
Chile

85. VII. Food quality certifications - IFS
67 certification bodies
850+ auditors active in over 20 languages
14,000+ certified manufacturers
850 registered retailers & food services

86. VII. Food quality certifications - IFS
IFS Food 6.0 - Basic requirements:
• Functioning management of documents and sound accounting
practices
• Processes are regulated by procedural rules
• Working instructions describe every single production step
• Procedural rules and working instructions have to be up to date
• HACCP concept was established
• Responsibilities are clearly defined by an organisational chart
(organigram)
• Corporate guidelines are established with regard to customerorientation, environment, staff and the quality of products

87. VII. Food quality certifications - IFS
„Knock Out“ (KO)-Criteria for IFS Food 6.0
 For food safety, all employees have clearly defined
responsibilities and have to follow a corresponding code of conduct.
 Critical control points of HACCP need to be mastered
 Rules for personal hygiene are not limited to employees but also apply
to craftsmen and visitors
 Specifications for food additives and packaging material are available
 It is necassary to stick to arrangements with customers
 Management for avoiding foreign objects in the products
 System for traceability
 Internal audits regarding the functioning of the quality management
 Process instructions for product recalls must be in place
 System for corrective actions
with clearly defined responsibilities and deadlines

88. VII. Food quality certifications - IFS
IFS Food 6.0 - Benefits
• Production:
 Improvement of communication between management and staff on good
practices, standards and procedures
 Monitoring of compliance with food regulations
 More effective use of resources
 Reducing the need for audits by customers
 Greater flexibility since the risk based approach allows for individual solutions
• Marketing/reputation:
 Safeguarding the reputation of a company as producer of safe food of high quality;
 Opens opportunities to establish business relations
with customers that require independent audits;
 Use of the IFS logo as proof for keeping hight standards

89. VII. Food quality certifications - IFS
Efficiencies related to IFS Food v5

90. VII. Food quality certifications - IFS
Focus on Sustainability

91. VII. Food quality certifications - IFS
Results

In general, companies are satisfied
with IFS. In particular, SMEs
appreciate the standard.

Implementation and maintenance
costs for IFS may be higher due to
the required investments.

The introduction of the IFS has
improved competitiveness.

Customer relations have improved
as well. Costs for defects have been
minimized because the QM systems
gained a stronger position with the
introduction of IFS.

92. VII. Food quality certifications - BRC
History of British Retail Consortium’s
Global Food Safety Standard
● Created in 1998 by several British retailers
● So as to strengthen food safety in companies
● The key element for this creation is the English BSE – crisis
(mad cow disease) – loss in confidence in the law
● This standard is compulsory for companies who produce
English private products
● The BRC Food Safety Standard can be used by any food
processing operation where open food is handled, processed
or packed

93. VII. Food quality certifications - BRC
The Standard is divided into seven sections:
1.Senior Management Commitment and Continual
Improvement
2.The Food Safety Plan (HACCP)
3.Food Safety and Quality Management System
4.Site Standards
5.Product Control
6.Process Control
7.Personnel

94. VII. Food quality certifications - BRC
Benefits of the BRC standard
•
It should reduce the number of food safety audits by each retailer
•
Single standard and protocol, allowing evaluation to be carried out by
certification bodies who are accredited against the
European standard
•
A single verification, commissioned by the supplier in line with an
agreed evaluation frequency
•
Within the evaluation protocol, there is a requirement for ongoing
surveillance / follow up of corrective actions on non-conformity.
•
The standard addresses part of the due diligence requirements of
both the supplier and the retailer.
•
Recognition of accredited certification bodies in
countries possible where products are sourced.

95. VII. Food quality certifications - BRC
Focus on sustainability

96. VII. Food quality certifications – GlobalG.A.P
History of GlobalG.A.P
 GLOBALG.A.P.’s roots began in 1997 as EUREPGAP
 Their solution: Harmonize their own standards and procedures and develop
an independent certification system for Good Agricultural Practice (G.A.P.).
 The EUREPGAP standards helped producers comply with Europe-wide
accepted criteria for food safety, sustainable production methods, worker
and animal welfare, and responsible use of water, compound feed and
plant propagation materials.
 Driven by the impacts of globalization, a growing number of producers and
retailers around the globe joined in.
 EurepGAP changed its name to GLOBALG.A.P. in 2007.
 GLOBALG.A.P. today is the world's leading farm assurance program,
translating consumer requirements into Good Agricultural Practice in a rapidly
growing list of countries – currently more than 100 on every continent.

97. VII. Food quality certifications – GlobalG.A.P
GLOBALG.A.P. is holistic.
Benchmark: Good Agricultural Practice
 minimizes the risk of microbiological contamination;
 lessens detrimental environmental impacts of farming
operations;
 ensures a responsible approach to
worker health and safety as well as animal welfare.
Standards for
 vegetables,
 fruits,
 flower production,
 livestock,
 fishery

98. VII. Food quality certifications – GlobalG.A.P
Holistic approach
Compound Feed Manufacturer
Total number of control points: 203

99. VII. Food quality certifications – GlobalG.A.P
Members (Retail & Food service)
------------------------------------------------------------------------------------------------------

100. VII. Food quality certifications – GlobalG.A.P
Members (Producer & supplier)

101. VII. Food quality certifications – GlobalG.A.P
Countries with GLOBALG.A.P.
certified producers

102. VII. Food quality certifications – QS
 The QS scheme was established in October 2001.
 Founded on the findings from the BSE crisis and with the objective to
consequently implement the obligation of self-assessment,
 Includes the product scopes beef, veal, pork and poultry as well as fresh
fruit and vegetables.
 QS assures food safety from farm to shop – right from the start.
 Products only carry the QS certification mark if all parties involved in its
production commonly comply with the requirements of the QS scheme.
 More than 130.000 scheme participants in Germany, in Europe and around
the world have already joined the QS scheme

103. VII. Food quality certifications – QS
•
Products are produced, processed and marketed
according to clearly defined criteria.
•
Criteria defined jointly by all participating stages of the food supply chain.
•
Comprehensive documentation and self- assessment measures.
•
Compliance inspected by independent certification bodies.
•
Integrity of the whole QS scheme is monitored
within the scheme integrity system (SIKS).
•
Targeted to consumer confidence in Germany,
QS is open for international partners.
•
Mutual recognition of different quality assurance schemes
(e.g.) GlobalG.A.P serves to prevent double auditing

104. VII. Integrated certification for SMEs
● Developed between 2001 and 2004 by a cooperation
between the government of the German Land Hessen and
representatives of industry and trade.
● Especially designed for SMEs
● Integrates different demands a company must meet
including:
 Issues of corporate management,
 Occupational health and safety,
 Quality,
 Environmental impacts.
● Integrated approach within a scheme that is certified and
process-oriented.
● A total of 40 companies have been certified so far.
● The program is developed on the basis of the main
requirements of management systems such as ISO 9001,
ISO 14001 and EMAS

105. VIII. Environmental certifications
Overview:
● Basis: ISO 14001:2004;
● TÜV SÜD Carbon Footprint;
● TÜV NORD CERT - ISO 14064

106. VIII. Environmental certifications
Why implementing environmental standards?
● Alongside the fulfillment of compulsory measures,
organizations are increasingly expected to make a voluntary
contribution to climate protection.
● Ever more German consumers wish to purchase from those
companies that can demonstrate that they conduct their business
sustainably and in a climate-friendly way.
● Increasingly important for foodstuff with long transportation and
distribution ways (apples from New Zealand)
● Companies which have lower CO2 emissions than their competitors
can use the direct comparison for advertising purposes.
● In addition, monitoring and inspection of emission sources in the
company can identify considerable (including financial) savings.

107. VIII. Environmental certifications
ISO 14001:2004
● Environmental Management System (EMS) that uses a continual improvement
approach in achieving and demonstrating sound environmental performance.
● The goal is for organizations to control the impacts that their activities, products
and services have on the environment.
● The organization must develop an effective system that meets the requirements
of the Standard.
● Document, implement and maintain the system.
● The EMS documents need to be controlled.
● Follow a Plan-Do-Check-Act approach.
 Plan - Establish the objectives and processes needed to deliver the results (in
line with the EMS).
 Do - Implement the needed processes of the EMS.
 Check - Check the processes against the policy, objectives,
targets, regulations, and report on the results. (Auditing)
 Act - Take actions that will continually improve the EMS.

108. VIII. Environmental certifications – ISO 14001
PLAN
4.2 Environmental Policy
4.3.1 Environmental Aspects
4.3.2 Legal and Other Requirements
4.3.3 Objectives, Targets and Programs
ACT
4.6 Management
Review
CHECK
DO
4.4.1 Resources, Roles, Responsibility and
Authority
4.4.2 Competence, Training and Awareness
4.4.3 Communication
4.4.4 Documentation
4.4.5 Control of Documents
4.4.6 Operational Control
4.4.7 Emergency Preparedness and Response
4.5.1 Monitoring and Measurement
4.5.2 Evaluation of Compliance
4.5.3 Nonconformity, Corrective Action and Preventive
Action
4.5.4 Control of Records
4.5.5 Internal Audit

109. VIII. Environmental certifications
● TÜV NORD CERT is one of the
leading international certifier
● Offers a wide range of services in the energy and carbon sector –
from inspection of energy management systems and
validation/verification of climate protection projects to checking ecobalances.
● National and international references in the area of climate
protection, accredited by the United Nations Framework Convention
on Climate Change (UNFCCC) to validate, verify and certify
international climate protection projects.
● Around 1,000 projects (Clean Development Mechanism, Joint
Implementation, Voluntary Offset).
● Uses standard ISO 14064 for the verification of the carbon foot print
● Life Cycle Assessment

110. VIII. Environmental certifications –
Life Cycle Approach
Machinery
Pesticides
Fertiliser
Electricity
Fuel
INPUTS
Farm
OUTPUTS Food
Wastes
Pollution
Machinery
Fuel
Transport
Pollution
Machinery
Electricity
Storage &
processing
Pollution
Wastes
Retail
Wastes
Pollution
Electricity
Fuel
Consumption
Wastes
Pollution
Electricity
Fuel
Disposal
Wastes
Pollution
Electricity
Packaging

111. VIII. Environmental certifications
Typical carbon
footprints
(kg CO2 equivalents per
kg of food/drink)

112. VIII. Environmental certifications
Example: Noble’s Coffee (Brazil)
● One of the largest coffee trading companies in Brazil
● Commenced TÜV Nord to assess, validate and offset the carbon
footprint of Noble's coffee supply chains in 2010 to develop a new
product – Carbon Neutral Coffee from Brazil.
● The project expanded in the subsequent year to create another new
product – Carbon Neutral Cocoa from Côte d‘Ivoire.
● Carbon footprint calculation comprises all the upstream emissions at
farm level, during processing, transportation, shipping and roasting.
● Mapped the most effective ways to reduce and neutralize our carbon
footprint all the way from the farmers to the manufacturers.
● The remaining emissions are offset by carbon credits from renewable
energy and energy efficiency projects.

113. VII. Environmental certifications
TÜV SÜD Carbon Footprint
Corporate Carbon Footprint Certification (CCF):
• A company-wide Corporate Carbon Footprint, including all emissions along
the supply chain.
• Review in accordance with the Green House Gas Protocol or the ISO 14064
standard or a combination of the two.
Product Carbon Footprint (PCF):
• Covers the whole life of a specific product or service.
• Calculation on the basis of the Life Cycle Assessment standard ISO 14040.

114. VIII. Environmental certifications
TÜV SÜD Carbon Footprint
Case study organic wine 2010 - Viñedos Emiliana (Chile)
● The Chilean company is one of the leading producers of premium
organically grown wines.
● Experts analysed not only the grape harvest and the finishing
process, but also the complete supply chain from the vineyard to
the table.
● Experts verified on site that the vineyard reliably recorded all
direct and indirect
● The certification of the Chilean wine was based on the Standard
Public Available Specification 2050 (PAS 2050:2008), the world’s
first framework methodology for product carbon footprint,
developed by the British Standards Institution (BSI).
● To offset all product-related CO2 emissions, the vineyard
purchased certificates in a climate-change project based on the
“Verified Carbon Standard” (VCS) and Social Carbon standards.

115. IX. Some critical thoughts on certifications
Quality Certifications - The easy way out?
• De facto privatization of food safety policy
• Food safety becoming a competition instrument between
retailers
• Confusion for producers and traders with negative implications
of internal market functioning
• Decreasing confidence in regulatory system
• Confusion among consumers

116. Thank you for your attention!