ORGANIC PROCESSING AND HANDLING EXPLAINED SIMPLE
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The document outlines methods for pest and disease control in food processing, emphasizing preventative techniques and prohibited practices such as synthetic pesticides and fumigation with certain chemicals. It details protocols for cleaning, disinfecting, and sanitizing food processing facilities to prevent contamination, as well as labeling requirements for organic and non-organic ingredients. Additionally, it specifies the importance of audit trails for tracking organic products and ingredients to ensure compliance with organic standards.
ORGANIC PROCESSING AND HANDLING EXPLAINED SIMPLE
- 6. Pest and Disease Control
- 7. • A handler or processor is required to manage pests and shall use the following methods according to these priorities: a. preventative methods such as disruption, elimination of habitat and access to facilities; b. mechanical, physical and biological methods; c. substances according to the Appendices of Basic Standards; d. substances (other than pesticides) used in traps.
- 8. • Prohibited pest control practices include, but are not limited to, the following substances and methods: a. pesticides- synthetic b. fumigation with ethylene oxide, methyl bromide, aluminum phosphide or other substance c. ionizing radiation. • The operator shall take necessary precautions to prevent contamination, including the removal of organic product from the storage or processing facility, and measures to decontaminate the equipment or facilities.
- 9. Packaging
- 10. Cleaning, Disinfecting, and Sanitizing of Food Processing Facilities • Clearly differentiate substances used to clean, disinfect and sanitize food handling equipment and food contact surfaces from those directly applied to food. • Management system for cleaning and disinfecting. • Design facilities, plant layout, install equipment, and devise a cleaning, disinfecting and sanitizing system that prevents the contamination of food and food contact surface • Use physical and mechanical means such as dry heat, moist heat, exclusion, and other non-chemical methods.
- 11. • No use of persistent cleansers and/or sanitizers that are not easily removed by an intervening event (e.g. quaternary ammonia) or have an adverse impact on the environment (e.g. halogenated compounds). • Necessary precautions to protect organic food against contamination by substances prohibited in organic farming and handling, pests, disease-causing organisms, and foreign substances. • Water and substances that are allowed as per respective standards may be used as equipment cleansers and equipment disinfectants that may come into direct contact with food.
- 12. Labelling
- 13. • All components of additives and processing aids should be declared. Wild ingredients or products should be declared as such, as well as organic. • Mixed products where not all ingredients, including additives, are of organic origin and products that are entirely in compliance with these standards, shall be labeled in the following way (percentages in this section refer to raw material weight): a. > 95% b. <95% but >70% c. <70%
- 16. Audit Trail • Inspector must be able to complete both trace-back and mass balance audits for all organic ingredients and products. • A trace-back audit verifies that records are sufficient to track organic products and ingredients from time of purchase/production through to final sale. • To conduct this audit, the inspector will choose a lot number from a finished product and will trace the product back to its date of production and to the source of all ingredients used in the product. • A mass balance audit verifies that sufficient quantities of organic product and ingredients are produced or purchased in order to account for all organic product sold.
- 18. • Examples of audit-trail records include receiving records (purchase invoices, storage records for ingredients), processing records (production or batch records, storage records for finished products), and sales records (sales invoices, pick up invoices, and total sales on an annual or quarterly basis). • Lot numbers The ability to track products and ingredients through handling and processing is vital to assure product quality. Using lot numbers to track products and ingredients allows for a successful audit trail. Each ingredient received should be assigned a lot number, which can be as simple as a date plus product name.
- 19. Main Checkpoints For The Auditors • Product identification and composition for all organic products produced • Facility map(s) • Production flow chart(s) • Documentation of sources of ingredients and processing aids • Pest management • Sanitation • Organic integrity • Audit trail/audit control documents • Labels and labelling : • Off-site storage / contracted facilities