In Beijing Lu Shoubing, deputy secretary general from the China Development and Reform Commission follows especially the TUN-News about tracing/tracking of commodity goods.

"We follow closely the News of the Thematic University Network Food and thank Prof.Dr.B.Hallier for his global guidance based on applied sciences from farm to fork; for us that experience is valuable in administration, for science as well as for businessmen" he stated in a recent lecture.
 

The International Standardization Organization (ISO) was founded in 1947 and is headquartered in Geneva/Switzerland. More then 150 countries are member bodies, corresponding members or subscriber members. ISO standardization needs the following seven procedures: preliminary work item – new work item proposal – working draft – committee draft – draft international standard – final draft international standard – publication international standard. Those standards are descriptions - they are not a guarantee for a quality itself.

Since the 80ies Prof. B. Hallier pushed within the food business the ISO Packaging norms as a rationalization tool: based on the module 400 x 600 mm sales-cartons and palettes by 1200 x 1000, 1200 x 800 and 600 x 800 can flow most easily from production via transportation units and depots finally into the shelves of retail. Not only efficiency was increased by this system but also damage in the transportation flow decreased: saving food waste too. More about ISO here.
 

HACCP is standing for Hazard Analysis and Critical Control Points; its principles are required to be put in place, implemented and maintained permanently by food business operators according to the EU Regulation No. 852/2004 of the European Parliament and of the Council on the hygiene of foodstuffs.

There are seven main steps of HACCP: Hazard analysis – Identification of critical control points – Critical limits at critical control points – Monitoring procedures at critical control points – Corrective actions – Verification procedures – Documentation and record keeping (see more: link).
 

The IFS (International Featured Standard) was created in 2003 by the German Trade Association HDE and its French counterparts FCD; later Italian Trade Associations joined. Today IFS is acting worldwide.The basic idea of IFS is the fact that on the one hand side the European Law and National Laws require from food companies or food outlets to implement all relevant actions to secure food safety and on the other hand also individual suppliers/retailers develop marketing profiles with „add-ons“ to the legal requirements to gain higher margins. Those companies then need a control/audit for their claims. IFS’s ambition is to harmonize those individual demands to one level of control to get more efficiency via an unified standard.

- A: full compliance with the requirements (20 points)

- B: almost full compliance – but small deviations (15 points)

- C: only a small part of the requirements are implemented (5 points)

- D: the requirements are not implemented

All scorings are reported and explained in an IFS Audit Report. Based on the first evaluation all enterprises have the chance to secure and improve their market position by an action plan of continuous optimization of their products and services.

The Plekhanov University in Moscow is one of the largest economic universities in Russia. It was formed in 1897 by businessmen of Moscow; in 1903 it started Commercial Courses. Today Plekhanov is also institutionalized in 27 Russian cities as well as in Bishkek in the Kyrgyz Republic.