How to join Fuchsia

Food Sector

Criteria for Inclusion

• The product range produced by the enterprise may be primary, secondary or tertiary produce and should be branded by the member company.

• The product range should be produced, manufactured and packed within the defined Fuchsia Brand area of operation, however where necessary, and agreed by West Cork Development Partnership part of this process may be sub-contracted to other parties, inside or outside of the region. 

• When sub-contracting arises, the member enterprise must have an agreed contract and /or a specification in place assuring the integrity, provenance, food safety and quality management attributes of the product.

• Evidence of the sub-contractors, approval by the appropriate regulatory body, the operation of a HACCP based food safety management system, microbiological and quality verification results as appropriate, must be in place.

• Where necessary, the hygiene of the sub-contractors premises must have been assessed.

• All sub-contracting must be formally notified to the Board in writing and must be formally approved by the Board before the logo is used.  

• Local raw materials should be used where available and feasible.

• With the exception of primary produce an appropriate level of value added processing must take place within the enterprise in the defined Fuchsia area.

• The products should be produced using traditional or unique skills where appropriate.

• Products must exhibit excellent unique sensory and quality characteristics and compare favorably with competitor products.

• Product packaging and presentation may be of unique character and should exhibit the Fuchsia Brand in an appropriate and positive manner in accordance with the guidelines.

• All relevant product declarations must comply with legislation be validated as necessary and adhere to an internal ethics policy (see section 4.0 and bibliography reference))so as not to mislead the consumer.

• All products produced under the Fuchsia Brand Quality Assurance Scheme by member enterprises must adhere to all requirements as defined in this Code of Practice

• Adhere to an agreed Code of Best Practice and annual appraisal.

• Membership fee

Code of Best Practice

• Commitment to the production of distinctive local speciality or artisan food products with regard to food safety sensory quality, unique skills or designation of origin of raw materials, and which compare favorably to competitor products.

• Commitment to meeting and exceeding customer expectations in terms of provenance, product quality, safety, marketing and presentation

• Commitment to comply with all relevant regulatory requirements.

• Commitment to maintaining an effective documented Food Safety and Quality Management System, in compliance with the West Cork Development Partnership.  Code of Practice.

• Commitment to an internal documented code of ethics in relation to environmental practices, animal welfare, labour practices and product labeling declarations as appropriate.

• Commitment to continuous improvement and innovation with regard to product quality, marketing and customer service.

• Commitment to the continuous upgrading of employee skills.

• Commitment to co-operate with West Cork Development Partnership. and other members to achieve common objectives through exchange of information, group training initiatives and co-operative marketing, within the normal limits of competition.

Tourism Sector

Criteria for Inclusion

• Current Bord Failte/Regulatory body approval

• Commitment to management and staff training

• Implementation of a Code of Best Practice

• Implementation of a consumer response card system

• Membership of West Cork Tourism

• Membership of Cork/Kerry Tourism

• Monitoring by Fuchsia Brands Ltd

• Adhere to an agreed Code of Best Practice and annual appraisal.

• Membership fee

Code of Best Practice

• Commitment to meeting and exceeding customer expectations in respect of product and service quality.

• Commitment to continuous improvement and innovation with regard to product quality, marketing and customer service.

• Reflect local influences, themes and traditions in design and production.

• Commitment to and adoption of Best Practice with regard to marketing, customer service and promotion.

• Commitment to the continuous upgrading of employee skills.

• Commitment to co-operate – within the limits of normal competition – with other members of the West Cork Regional Branding Initiative to achieve common objectives through the exchange of information, networking, training and collective marketing.

Craft Sector

Criteria for Inclusion

• Enterprises must be registered with the Crafts Council of Ireland

• Enterprises must produce original work within the defined West Cork region using locally sourced raw materials as appropriate

• Practice a discipline recognised by the CCOI

• Reflect local influences in design and production.

• Be a member of a guild, regional or discipline based association where possible

• Completion of accredited training programme.

• Adhere to an agreed Code of Best Practice and annual appraisal.

• Membership fee

Code of Best Practice

• Commitment to meeting and exceeding customer expectations in respect of product and service quality.

• Commitment to continuous improvement and innovation with regard to product quality, marketing and customer service.

• Reflect local influences, themes and traditions in design and production.

• Commitment to and adoption of Best Practice with regard to marketing, customer service and promotion.

• Commitment to the continuous upgrading of employee skills.

• Commitment to co-operate – within the limits of normal competition – with other members of the West Cork Regional Branding Initiative  to achieve common objectives through the exchange of information, networking, training and collective marketing.