SRI LANKA STANDARDS INSTITUTION (SLSI )

1 SRI LANKA STANDARDS INSTITUTION (SLSI ) 17, Victoria Place Elvitigala Mawatha Colombo 08 Email: Website : Sri LANKA GAP Presented by: M. I. S. Jayasekera 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 ISO, IEC, ITU, Codex Alimentarius Regional EU, SAARC National 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 .

2 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.

3 ISO 4217 - Currency codes Avoid confusion when referring to world currencies with this standard. About 2500 National STANDARDS have been published by the SLSI Specifications SLS 557 Emulsion paint for exterior use Code of practices /Management Systems 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 SLS 516 Microbiological test methods Glossary of terms SLS 71 Glossary of tea terms Symbols SLS 809 Recommended shipping marks for goods Different types of STANDARDS Certification Schemes Products Certification Certification Criteria are the SL STANDARDS Specifications for Products Eg.

4 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: FSSC 22000 ISO 22000 : BRC HACCP.

5 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 Public STANDARDS GlobalGap BRC ISO22000 HACCP Principles (Codex Alimentarius) Management System Elements GAP, GMP, GHP, GLP Food Safety Management System Food Safety System Prerequisites The Farm to Fork Approach to Food Safety (ISO 22000)FarmTransportFood ProcessorRetail outletTransportConsumerFood can be contaminated at any point, from farm to Chain 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 Auditing Extension services improve farms Obtain service for audits/ inspection Issuing Certificates Ministry of Agriculture SLSI Farm/ Farmer Groups Recognized as a conformity assessment body (CAB) or certification body(CB)

6 Department of Agriculture Procedures Auditors Accreditation Certificate + Logo MOU Appeal process Buyer/Consumer Appeal process SLAB Buyer/Consumer SL Standard applied for the GAP Scheme - 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.

7 Reference Site history and site management Site history Site management Site map Soil and substrate management Soil type ( ) Soil structure ( ) Soil erosion , Soil fumigation Soil testing 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.

8 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 Farm Processing Distribution Retail Consumer Economic Environment State of Technology Physical Environment Social & Legal Conditions REQUIREMENTS DOCUMENT REQUIREMENTS Traceability The produce shall be traceable to the farm where it has been originally produced.

9 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. PACKAGING , LABELING & MARKING , PVC - GAP 6 . SOCIAL JUSTICE Legal requirement . 18.

10 EU TRENDS IN FFV IMPORTS TO EU- Fresh Fruits Exotics and out-of-season products dominate fruit imports: Bananas represent about 45% of the imported fruit from outside of the EU, followed by pineapples (8%), oranges (7%) and grapes (5%). IMPORTS TO EU - vegetables Import source of vegetables near destination market: For vegetables, the main imported products from outside the EU are tomatoes (23%), potatoes (13%), onions (13%), sweet peppers (capsicum) (9%) and beans (9%). Leading development countries in the supply of fresh fruit to the EU in 2014 in million tonnes and their import share in percentage C te d'Ivor (1%) Dominican Republic (1%) Turkey (1%) Peru (1%) Chile (2%) Brazil (2%) South Africa (4%) Colombia (4%) Ecuador (6%) Costa Rica (7% ) Health concerns driving demand for tropical Producer Safety, Quality , Labelling ,Packaging , Transport, Cold Chain , Traceability , SPS European consumption of fresh fruits in million tonnes Including losses and processing (2012-2014 )