Northeast Organic Farming Association of Connecticut

2001
Certification Standards for Organic Processing

PO Box 288 Chaplin, CT 06235-0288 Phone: (860) 870-6935

ct.nofa.org, processing standards, revised 1/01

Food Processing, Manufacturing, Packaging and Labeling

In order to certify that food is organic at the retail level, processors, packagers, manufacturers, and food handlers must adhere to a program as detailed and verifiable as do farmers to prevent the loss of organic integrity. If a product is produced both organically and non-organically in the same plant, each applicant must develop a detailed plan, identifying critical points of potential co-mingling of organic and non-organic ingredients. NOFA Connecticut requires the following information from processors as part of the inspection process: Current certificates for all organic raw materials A complete list of ingredients by weight or volume, as appropriate Current facility map Detailed flow chart of processing steps Facility pest control map Storage conditions Sample of the audit trail Facility sanitation and cleaning methods Material Safety Data Sheets (MSDSs) and labels for all products used in cleaning Final product labels How and by whom materials are transported to and from the plant

I. Raw Ingredients and Additives

Incoming organic ingredients must be accompanied by documentation of their organic certification. This document must be in the form of Transaction Certificates or copies of producer certificates. These should be kept on file by the processor and made available to the inspector. Incoming loads of raw ingredients should be accompanied by bills of lading to verify the receipt of organic ingredients. Note: for an organic product to be labeled as Certified Organic, 100% of the raw ingredients of that product, excluding salt and water, must be certified organic. Up to 5% of the product may be made up from Regulated additives, if the processor can document that an equivalent certified organic additive is not available. Approved 1. All ingredients from certified organic sources, except those that are not agricultural products, such as water and salt. 2. Yeast and other microbial cultures as appropriate 3. Potable water that has been tested and meets state standards for coliforms, lead and nitrates 4. Synthetic vitamins

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Regulated Additives 1. Natural preservatives, coloring agents, flavoring, texturizers, emulsifiers, and other additives, such as ascorbic acid and beet juice if necessary for marketing. 2. Carob gum, guar gum, pectins, relatins, potato starch, corn starch, carageenan. Prohibited 1. Synthetic preservatives, coloring agents, flavoring, texturizers, emulsifiers, or additives of any other kind. 2. Ingredients known to contain excessive levels of nitrates, microelements, heavy metals or toxic residues, such as red dye No. 2 3. Sulfites, nitrites and nitrates 4. Intentional additions of genetically modified organisms (GMOs) or their products.

II. Processing Methods

The plant must meet all applicable federal, state and local hygiene regulations and Organic Good Manufacturing Practices

A. General Requirements
Approved 1. Drying, freezing, centrifuging, hot water or steam processing and fermentation, as appropriate for the product, and in accordance with Federal Regulations for such products. 2. Stainless Steel utensils and containers 3. Use of appropriate bacterial cultures and fermentation systems 4. Food grade plastic Regulated 1. Wood smoking 2. Aluminum containers and utensils Prohibited 1. Irradiation 2. Intentional additions of Genetically Modified Organisms (GMOs) or their products.

B. Cleaning and Milling

Approved 1. All certified commodities must meet government inspection standards 2. Before packaging or processing, all commodities may be mechanically cleaned to remove dirt, weed seeds, stones, straw, insects, metal and dust 3. All crop drying must be done by natural field drying, bin aeration or artificial drying at moderate temperatures. Processing facilities must meet appropriate local, state and federal standards. 4. The temperature of processed flour should not exceed 43 degrees Celsius (109 F) as it leaves the grinding stones.

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Regulated No product can be certified if a similar non-certified product is produced on the same premises, or by the same company elsewhere, or under the same brand name unless the processor can clearly demonstrate there exist both the physical facilities and the organizational ability to ensure that there is no possibility of product mixing. Prohibited The use of any synthetic additives, such as preservatives, antioxidants, bleaches or stabilizers.

C. Cleansers and Sanitizers

NOFA Connecticut does not recommend the use of specific cleansers. Conventional cleansers are allowed, but processors must ensure no contamination of organic product. For dairy processors, government regulations require the cleaning and sanitizing of all milk handling equipment using government approved substances. Rinsing after sanitizing is in violation of government regulations. To neutralize and effectively eliminate chemical contamination, the following guidelines must be followed: When used, all chemicals shall not exceed the manufacturers recommended concentration for that use. Caustic or alkaline washes shall be followed by an acid wash, followed by a rinse, followed by an appropriate sanitizer at the appropriate concentration. Organic milk may follow conventional milk if the first organic milk sent through is used to flush the system and then sold to conventional channels.

D. Waste Management
A waste management plan that includes waste reduction and recycling shall be developed and maintained.

E. Pest Management
Pest management in organic production facilities should be based on a preventative strategy. The use of traps with frequent monitoring is permitted, the use of rodent tracking powder is prohibited. In addition, facilities must: 1. Provide a description of the pest problems and the pest monitoring techniques used. 2. Provide a description of the non-chemical pest control methods used. 3. Provide a description of the use of chemicals for controlling pests in the operation.

F. Packaging
All packaging material must be free of fungicides, preservatives, fumigants, insecticides or other prohibited contaminants. All materials used for packaging must be food grade and of suitable design to protect the organic integrity of the product. Non-essential packaging should be avoided where possible and considerations should be given to how the end product packaging may be recycled or returned

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G. Labeling of Processed Foods

Labels may designate a finished product as NOFA Connecticut Certified Organic only if 100% of the raw ingredients, excluding Regulated additives, salt and water, are certified organic. Certificates for all organic sources must be included in the application, or sent to the NOFA Connecticut Organic Certification Program Administrator.

ct.nofa.org, processing standards, revised 1/01