The important key to organic processing
Do not let it be mixed with non organic materials and products
Do not let it be contaminated with anything that the standards do not allow.
Do not let it be contaminated with anything that the standards do not allow.
Do not let it be contaminated with anything that the standards do not allow.
Do not let it be contaminated with anything that the standards do not allow.
Do not let it be contaminated with anything that the standards do not allow.
Who needs to be certified as a processor of Organic food?
Anyone who needs to process, dry, freeze, clean, mix, package, or label all organic products need to be certified according to standards. Packing and labeling are not counted as "processing" but are considered "preparation" operators.
Source of raw materials
- Only raw materials that are certified same standards as the product's standards can be used to process organic products.
- Processors must request a copy of the standard certificate that has not expired from the raw material supplier every time.
- The process of obtaining organic raw materials packaging, labeling, invoices, and transport documents must follow the requirements for organic standard inspection
- If there is a high risk of contamination, the raw material must be tested for chemical residues.
Avoid mixed and contamination by "Separation System"
Separation by space in the storage or packaging
Separation by space in the storage or packaging
Separation by space in the storage or packaging
Separated by the production line
Separation by space in the storage or packaging
Separation by space in the storage or packaging
If it cannot be separated by the production line. Processing different periods and cleaning every time when change from conventional to organic production
If processors use the same production line. Processors must pack out a certain amount of organic product to clean the production line and record it.
Additional necessary guidelines
- Establish every step of cleaning the production line, and cleaning process and understand the responsible staff (internal training record).
- Have a form to clean the line according to the procedure set by the factory.
- If the line is cleaned with organic ingredients, it should be recorded separately, to separate it as a general product and there is evidence of where it was stored.
- There is a record of cleaning the relevant lines before the production of organic lots.
- If there is parallel production, labels must be displayed to distinguish between products, organic and general raw materials at all stages (bags, packaging, cartons, etc.).
Documentation and labeling
- Organic product processors must prepare an "Organic Product Management Plan" and "Organic Product Management Guide" for all stakeholders at all levels.
Recommendations for the preparation of quality manuals on organic agricultural products. Entrepreneurs who have certified processing plants according to other standards such as GMP and HACCP can use those documents as the basis for preparing various documents related to organic raw materials products as well, such as procedures, documents related to receiving goods, preparing stock of products without the need to prepare a quality manual for organic raw materials separately. However, specific relevant document codes for organic raw material goods must be defined, as well as records related to "organic" must be identified. "Status" or clearly distinguished from "general" and other details as required by organic standards approved by the operator.
- Organic product labels must be displayed on bags, packaging, cartons or others at every step in the processing plant.
- The entrepreneur must keep a copy of the supplier's certificate and related documents such as product receipts, etc. Processing records, storage records, stocks, etc., provided that they are referenced or identified as "organic" on such documents.
- In the case of standard goods, Europe must specify the inspection code on labels, invoices and documents related to the sale of organic products.
- The processor must establish a good accounting system. Able to estimate the quantity of raw materials used or purchased in accordance with the quantity of the final product sold.
- If the raw material is not in proper packaging and there is no correct label on the raw material. The processor must return the raw materials to the supplier, except in the case of raw materials sent directly from the farm.
Guidelines for documents to control the movement of goods
List of procurement/receipt of raw materials specified in the purchasing lot, date, list of farmers who purchased organic materials, quantity, status
Processing report indicating the processing date, the raw material lot, the amount of organic rice used to clean the machine (if produced after the general product), and the quantity of the product obtained.
Distribution Report specifies buyer name, date, type of goods sold, lot of goods, status, quantity, invoice, ....
All reports must be linked through a code, such as an item lot number.
In the case of goods, products with complex production.
- A production report must be prepared for each lot that includes the source of raw materials, produced lots, time and quantity control methods, such as from the number of raw materials to the number of final products, and attached documents for requesting inspection certificates.
- The European Union strengthens the traceability of organic products by considering “summary documents related to each batch of production”.
Ingredients, additives, processing agents
Ingredients that do not come from agriculture that Organic Thailand standards allow to use
Ingredients that do not come from agriculture that EU standards allow to use
Ingredients that do not come from agriculture that NOP standards allow to use
Organic food processing and food hygiene standards
Organic Control Critical Point (OCCP)
- Principles for handling organic food processing should include either Good Hygienic Practices (GHP) or Good Manufacturing Practices (GMP) to meet the requirements of Good Hygiene on Production food should include Hazard Analysis and Critical Control Points (HACCP) by analyzing or evaluating hazards affecting food from raw materials, production processes until reaching consumers and determine critical control points to create a control system to eliminate or reduce causes that cause harm.
- In addition to food safety, the organic food processing process must also be standardized. The system must also guarantee that there is no loss of organicity during production. Therefore, an analysis of the risk of loss of organicity and the Organic Control Critical Point must be added since raw materials, the production process reach the consumer as well.