Hi All,
Yes the Label Rouge is a big deal and difficult to get. It’s not at all like
the other systems we have been discussing. Its all about the product
quality, above all else. I am not familiar with all the details but my
colleagues work with this system for the Irish seafood industry.
Thanks
Clare Winkel
_____
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] On Behalf
Of Remi Michalowski
Sent: 15 August 2007 08:24
To: Chingling R. Tanco
Cc: seafood@ucdavis.edu
Subject: Re: Auditing Quality Systems
Hello,
Label Rouge is a french quality label, rewarding high quality material. We
could compare it to the Grade A seafood program from US DoC NMFS.
Label Rouge is a governmental label (Ministry of Agriculture) concerning
unprocessed foodstuffs and agricultural products. Nowadays, you find mainly
meat (poultry, pork, beef) certified Label Rouge on the french shelves.
At the begining, it has been set-up to promote the national agriculture.
Accredited CB can certify organizations (mainly groups of producers) if they
meet the strict quality characteristics specific to the material covered by
the Label: details of production, processing and monitoring process, sensory
testing and profiles.
Hope it is clear.
Kind regards,
Dipl. Ing. Rémi Michalowski
Senior Manager QA Food Processing
PT. Centralpertiwi Bahari - Lampung, Indonesia
HP + 62 815 4040 484
Yahoo Messenger ID: <mailto:michalowski_rmi@yahoo.fr>
michalowski_rmi@yahoo.fr
Skype ID: remi_michalowski
CPB - Integrated Shrimp Farming. "From Pond to Plate"
A CPP Company. Part of Charoen Pokphand Group
On Aug 15, 2007, at 11:13 AM, Chingling R. Tanco wrote:
Hi Remi,
What about the “Label Rouge” – what does it take to do this? I know one
plant in Madagascar that has the label rouge – is this a big deal?
Chingling
_____
From: Remi Michalowski [mailto:remi.michalowski@cpp.co.id]
Sent: Wednesday, August 15, 2007 7:16 AM
To: Chingling Tanco
Cc: seafood@ucdavis.edu
Subject: Re: Auditing Quality Systems
ISO 22000 is a management system, international standard to support your
FSMS. It pushes companies to provide results e.g. the main issue for
retailers is that the company can select and implement the control measures
they want, once they manage the risks identified and that the system meets
the targets established.
Private standards such BRC and IFS, all is means e.g. investments. BUT, more
and more nowadays, this "prerequisite" to be able to sold to retailers
becomes less "trusted" by the retailers: they have a list of "approved" CB
and some have their own requirements much more demanding !!
In conclusion, ISO 22000 very good for developing countries and to meet
legal requirements but demanding on results and also on money (audit,
competence). BRC very demanding on means and facilities but less trusted by
the UK retailers.
Please note that IFS is a bit "better" than BRC as it integrates legal
requirements such as traceability, GMO and allergens. but the standard is
still a private one and only valuable if you process retailers' branded
products.
Rgds,
Dipl. Ing. Rémi Michalowski
Senior Manager QA Food Processing
PT. Centralpertiwi Bahari - Lampung, Indonesia
HP + 62 815 4040 484
Yahoo Messenger ID: <mailto:michalowski_rmi@yahoo.fr>
michalowski_rmi@yahoo.fr
Skype ID: remi_michalowski
CPB - Integrated Shrimp Farming. "From Pond to Plate"
A CPP Company. Part of Charoen Pokphand Group
On Aug 11, 2007, at 10:30 PM, Chingling Tanco wrote:
I agree it's getting crazy - in Europe for example - the UK wants the BRC
(British Retail Consortium) standard while France and Germany want the IFS
International Food Standard system and they are almost the same but called
different names. Suggestion for those plants going for BRC certification -
ask for IFS certification to be done at the same time as this shouldn't cost
you much more.
Chingling Tanco
Mida Trade
Manila, Philippines
From: Vanessa Broadnax < <mailto:vanessa@baldorfood.com>
vanessa@baldorfood.com>
Date: Thu, 9 Aug 2007 20:12:01 -0400
To: < <mailto:criticalcontrolpoints@yahoo.com>
criticalcontrolpoints@yahoo.com>, < <mailto:seafood@ucdavis.edu>
seafood@ucdavis.edu>
Conversation: Auditing Quality Systems
Subject: Re: Auditing Quality Systems
Sometimes more is good. We need to keep food safety in the forefront. We can
not afford not to look at different points of view. Different views keeps us
on our toes. We must manage our time and efforts wisely.
----- Original Message -----
From: <mailto:owner-seafood@ucdavis.edu> owner-seafood@ucdavis.edu <
<mailto:owner-seafood@ucdavis.edu> owner-seafood@ucdavis.edu>
To: <mailto:seafood@ucdavis.edu> seafood@ucdavis.edu <
<mailto:seafood@ucdavis.edu> seafood@ucdavis.edu>
Sent: Thu Aug 09 19:57:07 2007
Subject: Auditing Quality Systems
I seem to spend a lot of time being accredited to one quality system or
another and then meeting with Processors who complain that there are so many
systems that they have to become documenters for each system with differing
needs.
Any comments on relative merits of the differing systems ?
(without especially trashing systems by name)
My two cents, for what it is worth, is that ISO 22000 will probably replace
everything else eventually. ( it has HACCP components so is on-topic)
Other views anyone?
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