An Agency of

UNDERSTANDING CONFORMITY ASSESSMENT

Conformity assessment activities form a vital link between standards and products, services, processes and systems, and provide a basis for which these are recognized across international borders.

Conformity assessment activities include:

  • sampling and testing
  • inspection
  • certification
  • management system assessment and registration
  • accreditation of the competence of conformity assessment activities by a third party 
  • recognition (usually by a government agency) of an accreditation program’s capability

Conformity assessment programmes and activities are considered an indispensable part of a country’s ‘National Quality Infrastructure’ (NQI).

What are the benefits of Conformity Assessment?

The evolution of the global marketplace has made buyers and regulators increasingly dependent not only on standards but also on the methods used to ensure that products comply with the requirements of those standards. Conformity assessment activities therefore form a vital link between standards and the products themselves. Standards and conformity assessment go hand-in-hand; together they affect virtually every aspect of society and are vital in preserving and enhancing our quality of life. Conformity assessment programmes serve to reassure users by providing them with confidence in the integrity of products, services or systems. 

Specific benefits of these programmes to manufacturers, service providers, consumers and government regulators, include the following:

  • For conscientious manufacturers and service providers:  having their products assessed and certified as conforming to a particular standard allows them to distinguish themselves from less reputable suppliers. 
  • For consumers: a basis for selecting products or services. They have more confidence in products or services that bear a mark or certificate of conformity attesting to quality, safety or other desirable characteristics.  
  • For regulators: a means of enforcing health & safety legislation.

Conformity assessment activities are carried out through the following programmes:

  • The National Certification Mark 
  • Hazard Analysis Critical Control Points (HACCP) Recognition 
  • The Jamaica-Made Mark
  • Certification of Agricultural Produce (CAP)

 

THE NATIONAL CERTIFICATION MARK PROGRAMME

The National Certification Mark Programme is a voluntary programme, which aims to encourage local manufacturers to establish and maintain quality systems, which will ensure the provision of quality goods and services to local and overseas consumers. The programme is also designed to promote the visibility of high quality products to consumers and to enhance the international competitiveness of Jamaican products. Companies which are a part of the National Certification Mark Programme are granted the Certification Mark(s) of quality. Once granted, the certification period has a validity of two (2) years.

What are the certification marks?

  • Under the Standards Act of 1968 and the Standards Regulations of 1983, the Bureau of Standards Jamaica has the authority to grant the use of Standard Marks (Certification Marks) to companies that demonstrate that their products, processes and practices conform to standard specifications.   
  • These marks are synonymous with quality, reliability and dependability. The Certification Marks can be found on various products in the marketplace from paints, food products, such as margarine and pepper sauces, to building blocks. 
  • Products which are proven to be of consistent and reliable quality and plants whose processes and systems are in compliance are granted the National Certification Marks.

There are two (2) marks of quality under the National Certification Mark Programme: 

The Product Certification Mark

The Product Mark provides assurance to customers that a product consistently meets or exceeds a recognized standard. This mark is normally found on the product or its packaging.   

The Plant Certification Mark

he Plant Mark is awarded based on a company’s system, that is, its processes and practices. It certifies the ability of a company or organization to consistently supply products that conform to applicable standards. This mark is not placed on the product but is usually found on the manufacturing facility/plant. 

                                    

Hazard Analysis Critical Control Points (HACCP) Recognition Programme

Hazard Analysis Critical Control Point (HACCP) is a food processing management system that addresses the issue of food safety through a preventative approach.  The system identifies where hazards might occur in the food production process and puts into place stringent actions to prevent the hazards from occurring during raw material production and handling, processing, storage, distribution and handling of the finished product prior to consumption.

Consumers worldwide have become increasingly concerned about food safety as incidences of food-borne illness are receiving more attention. The HACCP system was developed to focus specifically on food safety and can be implemented in small, medium and large scale businesses in all segments of the food production continuum i.e. from ‘Farm to Fork’. HACCP principles can be tailored to any individual product or process line.  By controlling major food risks, such as microbiological, chemical and physical contaminants, the industry can better assure consumers that its products are as safe. By reducing foodborne hazards, public health protection is strengthened.

Having implemented the HACCP system for the production of safe foods in an establishment, the HACCP Recognition Programme:

  • Validates the implementation of an effective HACCP-based system in the establishment
  • Prepares the establishment for recognition/certification of the HACCP system by international certification bodies
  • Offers ‘Exemption’ status to ‘Prescribed Foods’ that are HACCP-compliant. A number of processed foods such as tomato ketchup, pepper sauces, syrups, canned juices, jams and jellies are classified as ‘prescribed foods’ under the Processed Food Act 1959. These foods are subject to batch-by-batch sampling and testing and the issuance of Certificates of Approval for sale and Certificates of Export by the Bureau of Standards Jamaica (BSJ). However, establishments that have implemented the HACCP system and have had this system recognized by the NCBJ, are eligible for exemption from the batch-by-batch sampling and testing and the need for the associated certificates prior to sale.  

The HACCP Recognition status is valid for one (1) year being renewable at the end of this period.

THE JAMAICA-MADE MARK

Jamaica has very strong brands and is world renowned for the quality of its products such as pimento, ginger, coffee, jerk season, pepper sauces and rum. Jamaican brands compete favourably with any other products in niche and specialty markets.  Companies in other countries (even developed economies) seek to use the Jamaican brand to gain competitive advantage in the global arena for products that have neither Jamaican raw material nor other Jamaican inputs. This unfair competition affects our image, our market share and our consumers who are cheated by paying premium price for non-genuine products. 

In recognition of these challenges, a programme was developed with an associated mark which will readily identify products as being authentically produced in Jamaica using local raw materials. 

 

The Jamaica- Made Mark

The Jamaica-Made Mark readily identifies products as authentic Jamaica-made products. The design utilizes the colours of the Jamaican flag, one of the most easily recognized symbols of Jamaica. Products must contain at least 45% Jamaican raw material.  

 

CERTIFCATION OF AGRICULTURAL PRODUCE PROGRAMME

The Certification of Agricultural Produce Programme (CAP) is a national programme designed to certify local agricultural produce. This certification is based on the farmer’s use of the required Good Agricultural Practices, safety, quality and environmental standards and guidelines. The programme is open to all farmers who produce crops and livestock for the local and export markets. 

The aim of the programme is to offer certification to Farmers who produce their agricultural produce using practices that conform to relevant standards and guidelines.

OBJECTIVES OF THE PROGRAMME 

  • To increase the level of consumption of Jamaican agricultural produce in the local markets 
  • To increase the level of acceptance of Jamaican agricultural produce in the global market

PRE-REQUISTIES OF THE PROGRAMME

 Farmers should:

•    Be registered with the National Farmers Registration Programme 

•    Be a registered member of the Jamaica Agricultural Society

•    Practice Good Agricultural Practices & Good Environmental Practices 

•    Provide evidence of a system for managing the farm

 

 

Please see CAP Certification Mark below: