Online version: PDF - DTIE

UNIT 3: ENVIRONMENT LAW, VOLUNTARY INITIATIVES AND PRINCIPLES FOR SUSTAINABLE DEVELOPMENT
061
The International Organisation for Standardization has appointed national
certification bodies in all member states. These national certification bodies are
responsible for adapting all the global standards to suit the national context, and
for managing, monitoring and certifying companies that meet the required level of
performance.
Companies seeking certification under ISO 14001 are required, as a minimum,
to have developed and implemented an environment management system
and conducted an environment management system audit. The certification of
companies, including service providers such as tourism and hospitality, is based
on ‘production or service processes’ rather than on the end product or service
itself. In other words, ISO 14000 is concerned with how companies manage
the processes through which goods and services are produced, rather than the
environment attributes of the final product or service itself. The rationale is that
environmentally-sound processes automatically deliver environmentally-sound
products and services.
S
E
C
T
I
O
N
2
Many tourism and hospitality businesses all over the world have already applied
and received certification under ISO 14001. Readers are invited to contact their
national ISO certification bodies for information on ISO 14001 certification
procedures and standards applicable to tourism and hospitality businesses in
their countries.
COMMON QUESTION How is the ISO 14000 series different from the wellknown
ISO 9000 series?
Both ISO 14000 and ISO 9000 are series of standards and guidelines on
management systems. ISO 9000 applies to quality management and ISO 14000
applies to environment quality management. Both ISO 14000 and 9000 are
concerned with processes and not products.
HACCP
An international food safety and hygiene programme that facilitates and
complements environment management, the Hazard Analysis and Critical
Control Points (HACCP) is a systematic method using seven principles for
analysing a food process and determining the possible chemical, physical, and
biological hazards within it. The HACCP-9000 programme integrates HACCP,
ISO 9000, and food hygiene practices into one management system to ensure
food safety and quality for a food/beverage plant, or a food-service establishment,
anywhere in the world. Efforts to integrate ISO 14000 are underway.
HACCP-9000 registration is achieved through a five part process:
• Application for registration;
• HACCP Plan Validation and on-site HACCP Plan Audit;
• HACCP-9000 Quality Manual and on-site Readiness Review;
• HACCP-9000 Registration Audit;
• Actual HACCP-9000 registration.
After registration, the process continues with semi-annual surveillance audits to
confirm continued conformity and continuous improvement by the company.