1. 1 COMCEC Workshop on “Country Partnership Models with Central Asia” “SMIIC and Standardization” 22-23 February, 2012 Ankara-TURKEY

2. 2 Outline Standardization SMIIC (Standards and Metrology Institute for Islamic Countries)

3. What is a standard? A document established by consensus, Approved by a recognized body, Contributed by its stakeholders, For common and repeated use, Voluntary. 3

4. What is standardization? Standard preparation process 4

5. Aims of standardization Control of diversity, Usability, Compatibility/consistency, Protection of environment, health and safety, Protection of product, Eliminating barriers to trade, Providing technological cooperation. 5

6. Stakeholders of standardization Industry SMEs GOs Chamber of Commerce Consumer STANDARDIZATION NGOs Private sector Consensus on standardization can only be achieved by the contribution of all stakeholders R & D Organizations 6

7. National Standardization Organizations TSE - Turkish Standards Institution, Turkey SASO - Saudi Arabian Standards Organization, KSA BSI - British Standards Institution, UK ANSI - American National Standards Institute, USA JISC - Japanese Industrial Standards Committee, Japan DIN - Deutsches Institut für Normung, Germany 7

8. Regional Standardization Organizations SMIIC - Standards and Metrology Institute for Islamic Countries GSO - GCC Standardization Organization CEN - European Committee for Standardization CENELEC - European Committee for Electrotechnical Standardization ETSI - European Telecommunications Standards Institute 8

9. International Standardization Organizations ISO - International Organization for Standardization, IEC - International Electrotechnical Commission, ITU - International Telecommunication Union 9

10. To the producer: Helps to the performance of production with certain plans and programs, Enhances quality and mass production, Reduces loss and waste to a minimal degree, Facilitates storage and transport; ensures reduced stocks, Increases productivity, Decreases costs. 10 Benefits of standardization (1)

11. To the consumer: Ensures safety of life and property, Provides convenience for comparison and selection, Prevents confusion and deception in terms of price and quality, Ensures cheapness, Plays an effective role in building the awareness of consumers. 11 Benefits of standardization (2)

12. To the economy: Promotes quality, eliminating wastes of labour, Develops the quality in production by directing industry towards certain targets, Helps to balance between supply and demand, Eliminates any misunderstandings and disputes, Ensures superiority over exports and imports, Improves competitiveness, Rejects poor goods from the market. 12 Benefits of standardization (3)

13. Basis criteria on preparing a standard and Why standards are prepared? ■Higher levels of quality and reliability, ■Raising the awareness of common understanding, ■Encourage research and development, technology transfer, ■Facilitate trade by diminishing trade barriers, ■Protection of environment, safety and property, ■Integration to international trade and competition. 13

14. Standard preparation process (stages) 1)New work item proposal 2)Drafting team assignment 3)Commenting period 4)Voting, approval and publishing stage 5)Systematic review (after 5 years) 14

15. 1) New work item proposal Identification of priorities OIC priorities International Standards Systematic reviews Governmental bodies NGOs R&D Institutes Consumer associations Sector associations Technical Committees Standardization Department Annual work programme www.smiic.org 15 Standard preparation process

16. 2) Drafting team assignment Drafting team Sectoral experience Language proficiency Standardization experience Performance Drafting duration Professional memberships Approval/Time allocation Meeting in TC Corrections Working draft Draft standard ready for circulation 16 Standard preparation process

17. 3) Commenting period Circulation of draft for comments Member bodies/states Sector associations NGOs Consumer associations Deadline for comments Evaluation of comments Corrections Draft standard www.smiic.org Final draft 2nd circulation if needed 17 Standard preparation process

18. 4) Voting, approval and publishing stage Circulation of final draft for voting Member states Deadline for voting Standardization Dept. Final corrections Final draft www.smiic.org 18 Standard preparation process OIC/SMIIC... Standard OIC/SMIIC... Standard

19. 5) Systematic review (after 5 years) Circulation OIC/SMIIC... Form for systematic review OIC/SMIIC... Form for systematic review Confirmation Revision Withdrawal Amendment Evaluation in TCs Member bodies/states Sector associations NGOs Consumer associations 19 Standard preparation process

20. 20 The Standards and Metrology Institute for Islamic Countries(SMIIC)

21. What is SMIIC? SMIIC is an affiliated organ to OIC(The Organisation of Islamic Cooperation). Has its own budget. Established in August 2010. Headquarters located in Istanbul, Turkey. Official languages: Arabic, English and French. 21

22. Vision To become a leading actor by making key contribution;  to the economic improvements, and  to the welfare of its member bodies/states by establishing quality infrastructure. 22

23. Mission Develops standards through voluntary standardization process, Targeting the uniformity in metrology and laboratory services, standardization, certification and accreditation activities. 23

24. Objectives (1) 1) To encourage the harmonization of standards to remove the technical barriers to the trade. 2) To prepare OIC/SMIIC standards enabling the Member States to get maximum benefit. 3) To establish a certification scheme beginning with mutual recognition of certificates. 4) To achieve uniformity in metrology, laboratory testing and standardization activities among Member States. 24

25. Objectives (2) 5) To supply calibration and metrology services to the Member States. 6) To ensure education and training for the Member States personnel in the domain of standardization and metrology. 7) To provide documentation and information services in connection with standards. 8) To provide technical assistance to the Member States who do not possess such standard bodies. 25

26. MEMBERS (in alphabetical order – OIC Member Countries) People's Democratic Republic of Algeria Republic of Cameroon Republic of Guinea Hashemite Kingdom of Jordan Libya Republic of Mali Kingdom of Morocco Islamic Republic of Pakistan Republic of Somalia Republic of Sudan Republic of Tunisia Republic of Turkey United Arab Emirates 26

27. Standardization Department Proposed/Existing TCs: TC 1: Halal Food Issues TC 2: Halal Cosmetic Issues TC 3: Service Site Issues TC 4: Renewable Energy TC 5: Tourism and Related Services TC 6: Agriculture Processes TC 7: Transportation 27

28. Standardization Department TC 1: “Halal Food Issues”  Scope: To prepare Halal Food standards and procedures.  Establishment: January 2011.  Participating members: 39 OIC-SEG (Standardization Experts Group) Member Countries, 6 OIC and its Organs 28

29. Standardization Department TC 1: “Halal Food Issues”  1st TC 1 Meeting: 16-17 May, 2011, Cameroon.  Recognized Final drafts (1), (2) and (3) by COMCEC are considered and adopted as “OIC/SMIIC” standards. 29

30. Standardization Department TC 1: “Halal Food Issues”  Published Standards:  OIC/SMIIC 1:2011 General Guidelines on Halal Food  OIC/SMIIC 2:2011 Guidelines for Bodies Providing Halal Certification  OIC/SMIIC 3:2011 Guidelines for the Halal Accreditation Body Accrediting Halal Certification Bodies 30

31. Standardization Department TC 1: “Halal Food Issues”  OIC/SMIIC 1:2011 Normative Ref: Codex, ISO 22000, ISO 22005  OIC/SMIIC 2:2011 Normative Ref: ISO/IEC 17021, ISO/TS 22003  OIC/SMIIC 3:2011 Normative Ref: ISO/IEC 17011 31

32. Accreditation Committee It is the unit assigned the task of;  Coordination of OIC Member States accreditation organizations to implement the OIC/SMIIC 3:2011 standard, Independent from SMIIC activities All national accreditation organizations of OIC Member States are eligible to be a member of it. 32

33. Summary  One standard,  One test,  One mark (wherever possible). 33

34. 34 شكراً thanks merci