ISO-9000, HACCP, CERTIFICATION, ACCREDITA TION, CODEX-STANDARDS, GLOBAL APPROACH - PROVISIONS ON HARMONIZATION AND ASSURANCE OF FOOD QUALITY

In the past terms like ISO 9000 standard series, HACCP concept, certif ication, accreditation, Codex-Alimentarius standards and the Global Ap proach of the EU-Commission gained significance from quite separate vi ew-points. But they were not clearly recognized as coherent tool to ha rmonize and assure food quality (including food safety), and that they will have impact on food business and official food control. Concerni ng quality of food ISO 9000 deals with contractual obligations between private parties, and its application is voluntary. Whereas HACCP is m andatory by EC-food law to control food-borne hazards to consumer heal th and will become a globally valid Codex Alimentarius standard. Codex Alimentarius Commission as part of FAO/WHO is working on world wide h armonization of food related standards, e.g. guidelines on food import and export certification, food hygiene, additives, contaminants, resi dues, food sampling and analysis etc. Although Codex standards and gui delines are not obligatory, pursuing the SPS-agreement within the scop e of the World Trade Organization (WTO) they may get legal binding sta tus as third country import and export is concerned. Accreditation and certification partly deals with organization, procedure and documenta tion of laboratory testing. Furthermore certification is related to at test compliance with given requirements of quality management systems for food processing, e.g. ISO 9000, or of food consignments for trade and third country export. The Global Approach of the EU-Commission was developed to improve the quality of industry products by standardizat ion of requirements, testing of compliance with given standards and ce rtification by CE- or adequate label. The basic elements of the Global Approach were transferred to food by EC-Council regulations 2092/91/ EEC on organic farming, 2081/92/ EEC on geographic origin and 2082/92/ EEC on specific marks of food. With these regulations the EU-Council c reated a new private control system (under governmental supervision), which is raising conflicts to the official food control.