COMCEC
Workshop on “Country Partnership
Models with Central Asia”
“SMIIC and Standardization”
22-23 February, 2012
Ankara-TURKEY
1
Outline
 Standardization
 SMIIC (Standards and Metrology Institute for
Islamic Countries)
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What is a standard?
 A document established by consensus,
 Approved by a recognized body,
 Contributed by its stakeholders,
 For common and repeated use,
 Voluntary.
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What is standardization?
 Standard preparation process
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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.
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Stakeholders of standardization
Consensus on standardization can only be achieved by the
contribution of all stakeholders
Industry
SMEs
GOs
Chamber of
Commerce
Consumer
STANDARDIZATION
Private
sector
R&D
Organizations
NGOs
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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
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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
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International Standardization Organizations
 ISO - International Organization for
Standardization,
 IEC - International Electrotechnical
Commission,
 ITU - International Telecommunication Union
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Benefits of standardization (1)
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.
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Benefits of standardization (2)
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.
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Benefits of standardization (3)
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.
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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.
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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)
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Standard preparation process
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
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Standard preparation process
2) Drafting team assignment
Drafting team
• Sectoral experience
• Language proficiency
• Standardization experience
• Performance
• Drafting duration
• Professional memberships
Approval/Time
allocation
Working
draft
Meeting in TC
Corrections
Draft
standard
ready for
circulation
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Standard preparation process
3) Commenting period
Deadline for
comments
Circulation of draft
for comments
• Member bodies/states
• Sector associations
• NGOs
• Consumer associations
Evaluation of
comments
Corrections
Draft
standard
2nd circulation
if needed
Final
draft
www.smiic.org
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Standard preparation process
4) Voting, approval and publishing stage
Circulation of final
draft for voting
Deadline for
voting
Standardization Dept.
• Member states
Final corrections
Final
draft
OIC/SMIIC
...
Standard
www.smiic.org
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Standard preparation process
5) Systematic review (after 5 years)
OIC/SMIIC
...
Form for
systematic
review
Circulation
• Member bodies/states
• Sector associations
• NGOs
• Consumer associations
Evaluation in TCs
• Confirmation
• Revision
• Withdrawal
• Amendment
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The Standards and Metrology
Institute for Islamic Countries(SMIIC)
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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.

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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.
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Mission


Develops standards through voluntary
standardization process,
Targeting the uniformity in metrology and
laboratory services, standardization, certification
and accreditation activities.
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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.
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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.
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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
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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
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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
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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.
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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
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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
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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.

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Summary
 One standard,
 One test,
 One mark (wherever possible).
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ً
‫شكرا‬
thanks
merci
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