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Food Processing, Packing & Distribution Standards

SECTION 1. CERTIFICATION PROCEDURES & PRODUCTS

1.1 Introduction

1.01 The Processing, Packing and Distribution Standards are a subsection of the Nova Scotia Organic Growers Association Organic Certification Standards, and applies to the processing, packing, importing and distribution of foods beyond the primary agricultural production phase. This includes manufactured foods, imported foods, packing and wholesaling operations and retailing operations involved in in‑store processing and/or packing. The standards offer the consumer a credible guarantee of the organic integrity of a product from the producer through the processing and distribution chain to the retail outlet.

The Processing Standards cover the following areas:

Section 1. Certification Procedures and Product Labelling;

Section 2. Composition and Ingredients;

Section 3. General Operating Standards

1.1. Certification Procedures and Product Labelling

The Certification of all products and ingredients destined for use in the processing, packing and distribution scheme must be evaluated by the Certification Committee and found to be equivalent to the requirements of these Standards.

APPLICATION DOCUMENTATION

1.101 The following documentation must be supplied with an application for certification.

a) A product specification sheet for each product to be certified, which includes the following information:

i) A list of all the agricultural ingredients and their Organic status;

ii) Their proportion as a percentage of the total weight of agricultural ingredients in the product,

iii) The origin and details of the certification for each Organic ingredient;

iv) A list of the non agricultural ingredients;

v) Their proportion as a percentage of the total weight of ingredients in the final product;

vi) Processing losses and wastage;

vii) The retail/wholesale pack sizes, including weights, packaging materials, and means of preservation.

b) The proposed labelling, description of the Organic contents and artwork if available.

c) A description of the processing unit including

i ) The plant and equipment involved and whether dedicated or not;

ii) The warehousing, handling and storage of the raw materials and finished products;

iii) The processing operations involved including a flow diagram where appropriate;

iv) The documentation, record keeping and Quality Control procedures;

v) Hygiene and cleaning operations including a specification sheet for each cleaning product used;

vi) Pest control procedures including a specification sheet for each product used;

vii ) Environmental effects, including effluent discharges and waste disposal.

d) Confirmation that the premises have been inspected by the Department of Health/CFIA Inspectors and complies with all the relevant legislation regarding the handling and processing of food.

e) Two signed copies of a contract, in which the applicant agrees to:

i) Comply with the Standards for Processing, Packing and Distribution for the certified products;

ii) Permit annual and spot inspections of the factory or factories and all records as required by the Inspector;

iii) Complete an Annual Return for NSOGA, indicating the sales of licensed products for the previous year and the Organic materials purchased with details of the Certification;

REGISTRATION DOCUMENTATION

1.102 After the Certification Committee has approved the application, the applicant must complete the following documentation before a Certificate of Registration can be issued:

a) Sign and return a form agreeing to correct any infringements of these Standards found during the inspection and observe any conditions imposed by the Committee to ensure future compliance;

b) Pay the Annual Certification fee in advance for the next 12 months.



1.2 Record Keeping and authentication

1.201 Approved producers and operators must keep accurate records of their processing activities and these must be made available for examination when inspections are carried out by the Inspector.

1.202 The records must be detailed enough to allow the Organic raw materials used in the finished products to be traced back to the original source. The records must be kept for a period not less than three years and must include the categories specified below.

INPUT RECORDS:

1.203 The following input records:

a) The origin, nature and quantities of Organically produced agricultural products which have been delivered to the unit,

b) The origins, nature and quantities of the non-Organically produced agricultural ingredients, non‑agricultural ingredients and processing aids delivered to the unit;.

c) The verification, on receipt, of a product's Organic status and integrity

PROCESSING RECORDS:

1.204 The following processing records:

a) The composition of the Organically produced products by the use of product specification sheets;

b) Details of the products and quantities processed, including batch or lot numbers, sufficient to permit the ingredients of a product to be traced back through the processing system from the goods dispatched to the goods received.

STOCK RECORDS

1.205 As appropriate the stock records for raw materials and finished products, including annual stocktaking figures as a minimum.

OUTPUT RECORDS

1.206 The nature, quantities and receipts of the Organically produced products which have left the unit including batch numbers if used;

HYGIENE RECORDS

1.207 Plant cleaning schedules including a list of all substances used;

PEST CONTROL RECORDS

1.208 Details of any fumigation treatments of premises or equipment including dates of treatment, method of application, substances used, person or organisation responsible for the treatment, clearance time between the completion of the treatment and the commencement of processing operations on Organic products.

GENERAL RECORD KEEPING

1.209 Recommended: a) Quarterly stocktaking records.

1.210 Permitted: a) Accounts based on a company's financial year.

CONFIDENTIALITY

1.211 The Nova Scotia Organic Growers Association and our Inspectors recognise the highly confidential nature of such documentation and other information supplied to it. Strictest confidence in these matters is maintained at all times and any information gained is not otherwise used.

1.212 Where a company wishes to maintain further confidentiality, the Association will allow the company's own auditors to carry out the necessary financial audit of the Organic operation, after due consultation to ensure that the procedures involved and the resulting report are sufficient and acceptable. In this case, the Inspector will only expect to carry out a physical audit of the Organic operation along with the plant inspection.



1.3 Labelling

100% ORGANICALLY PRODUCED PRODUCTS

1.301 The labelling and advertising of organic products may refer, in the sales description of the product, to Organic production methods only where:

a) All ingredients of agricultural origin in the product are derived from certified organic products;

b) The product contains only substances listed in Permitted Ingredients of Non‑agricultural Origin;

c) The product or its ingredients have not been subjected, during preparation, to treatments involving the use of ionising radiation or substances not listed in Permitted Processing Aids and Other Products;

d) The product was processed and prepared to recognized Organic Standards by a Certified Producer or Operator.

1.302 However, certain ingredients of agricultural origin not satisfying the requirements of the above paragraph, may be used within a maximum limit of 5% by weight of the ingredients of agricultural origin of the final product provided that such ingredients are included in Ingredients of Agricultural Origin which have not been Organically Produced. The aforementioned list will be kept under regular review to ascertain if these ingredients remain unavailable or are only available in insufficient quality or quantity that would justify their continued inclusion in the list.

TRANSITIONAL PRODUCTS

1.303 The labelling and advertising of a product prepared partly from ingredients not satisfying the requirements of paragraph 1.302 may refer to Organic production methods provided that:

a) At least 80% of the ingredients of agricultural origin must satisfy the requirements of paragraph 1.302. Any non‑organic ingredient of agricultural origin must be included in Ingredients of Agricultural Origin which have not been Organically Produced.

b) The product satisfies the requirements in paragraph 2 b, c and d,

c) The indications referring to the Organic production methods:

i) Clearly refer to only those ingredients produced to Organic Standard by a Certified Producer holding

d) The ingredients and their relative levels appear in descending order by weight in the list of ingredients;

e) Indications in the list of ingredients appear in the same colour and with an identical size and style of lettering.

f) Additionally, such indication must also appear in a separate statement set in the same visual field as the sales description and indicating the percentage of the ingredients produced to NSOGA Certified Organic Standards. The statement may not appear in a colour, size and style of lettering which is more prominent than the sales description of the product. The statement shall be in the following form, "X% of the agricultural ingredients are produced in accordance with the rules of organic production ".

1.306 Prohibited

1 Reference to Organic production methods in the labelling and advertising of a product where the requirements of paragraphs 1-4 are not satisfied.

2 The same ingredient derived from both organic and non-organic origin.

TRANSITIONAL PRODUCTS

1.307 Descriptions referring to transition to Organic production methods may be made on labelling and in advertising of a product intended for human consumption where it is composed of a single ingredient of plant origin providing that:

a) Such indications show clearly that they relate to a method of agricultural production;

b) The product was produced in accordance with these Standards (or in the case of an imported product the equivalent thereof) with the exception of the length of the transition period;

c) A transition period of at least 12 months has been complied with before the harvest;

d) The indications concerned do not mislead the purchaser of the product regarding the difference from products which satisfy all the requirements of these Standards,

1.308 Produce may be labelled "NSOGA Certified Transitional Organic" provided that it has been Certified Transitional Organic, and where a transition period of at least 12 months has been complied with before the harvest.

GENERAL LABELLING

1.309 All product labels must clearly and accurately describe the product and comply with all relevant



SECTION 2: COMPOSITION AND INGREDIENTS

2.1 INTRODUCTION

2.101 The ingredients or processing aids which may be used in the preparation of organically produced foods are given in lists as follows:

a) Ingredients of Non-Agricultural Origin - section 2.4;

b) Processing Aids and Other Products which may be used for Processing - section 2. 5;

c) Ingredients of Agricultural Origin which have not been Organically Produced - section 2.6.



2.2 GENERAL PRINCIPLES

2.201 Additives, flavourings and solvents shall be used according to the provisions of 2.3.

2.202 Prohibited

1) Ingredients derived from or containing Genetically Modified Organisms.

2) Use of the same Organic and Non-Organic ingredient in the same product.



2.3 DEFINITIONS

2.301 INGREDIENTS

a)'Ingredient shall mean any substance, including additives, used in the manufacture or preparation of a foodstuff and still present in the finished product, even if in altered form.

b)Where an ingredient of the foodstuff is itself the product of several ingredients, the latter shall be regarded as ingredients of the foodstuff in question.

c) The following shall not be regarded as ingredients:

i) the constituents of an ingredient which have been temporarily separated during the manufacturing process and later reintroduced but not in excess of their original proportions.

ii) additives

- whose presence in a given foodstuff is solely due to the fact that they were contained in one or more ingredients of that foodstuff, provided that they serve no technological function in the finished product, which are used as processing aids,

- substances used in the quantities strictly necessary as solvents or media for additives or flavouring.

INGREDIENTS OF AGRICULTURAL ORIGIN

2.302 Consisting of:

a) Single agricultural products and products derived therefrom by appropriate washing, cleaning, thermic and/or mechanical processes and/or by physical processes having the effect to reduce the moisture content of the product,

b) Also products derived from such products mentioned under a) by other processes used in food processing, unless these products are considered as food additives or flavourings.

INGREDIENTS OF NON-AGRICULTURAL ORIGIN

2.303 Ingredients other than ingredients of agricultural origin and belonging to at least one of the following categories:

a) Food additives, including carriers for food additives, as defined under paragraph 2.305 and 2.306;

b) Flavourings, as defined under paragraph 2.307;

c) Water and salt;

d) Micro-organism preparations;

e) Minerals (including trace elements and vitamins).

PROCESSING AIDS

2.304 'Processing aid' means any substance not consumed as a food ingredient by itself, intentionally used in the processing of raw materials, foods or their ingredients, to fulfil a certain technological purpose during treatment or processing and which may result in the unintentional but technically unavoidable presence of residues of the substance or its derivatives in the final product, provided that these residues do not present any health risk and do not have any technological effect on the finished product.

FOOD ADDITIVES:

For the purposes of this Directive 'food additive' means any substance not normally consumed as a food in itself and not normally used as a characteristic ingredient of food whether or not it has nutritive value, the intentional addition of which to food for a technological purpose in the manufacture, processing, preparation, treatment, packaging, transport or storage of such food results, or may be reasonably expected to result, in it or its by-products becoming directly or indirectly a component of such foods. Annex 1 is reproduced below

Categories of food additives

Colour Preservative Anti-oxidant Emulsifier

Emulsifying salt Thickener Gelling agent Stabilizer (1)

Flavour enhancer Acid Acidity regulator(2) Anti-caking agent

Modified starch Sweetener Raising agent Anti-foaming agent

Glazing agent(3) Flour treatment agent

Firming agent Humectants

Sequestrant(4) Enzyme(4)(5) Propellent/packaging gas Bulking agent

Notes:

(1) This category also comprises foam stabilizers.

(2) These can act as two-way acidity regulators.

(3) These substances include lubricants.

(4) Inclusion of these terms in this list is without prejudice to any future decision or mention thereof in the labelling of foodstuffs intended for the final customer.

(5) Only those used as additives.

CARRIERS INCLUDING CARRIER SOLVENTS

2.306 Food additives used to dissolve, dilute, disperse or otherwise physically modify a food additive without altering its technological function in order to facilitate its handling, application or use.

FLAVOURING:

2.307 For the purposes of this Directive:

a) 'flavouring means flavouring substances, flavouring preparations, process flavourings, smoke flavourings or mixtures thereof,

b) 'flavouring substance means a defined chemical substance with flavouring properties which is obtained:

i) by appropriate physical processes (including distillation and solvent extraction) or enzymatic or microbiological processes from material of vegetable or animal origin either in the raw state or after processing for human consumption by traditional food preparation processes (including drying, torrefaction and fermentation),

ii) by chemical synthesis or isolated by chemical processes and which is chemically identical to a substance naturally present in material of vegetable or animal origin as described in (i), (iii) by chemical synthesis but which is not chemically identical to a substance naturally present in material of vegetable or animal origin as described in (i);

c) 'flavouring preparation means a product, other than the substances defined in (b)(i), whether concentrated or not, with flavouring properties, which is obtained by appropriate physical processes (including distillation and solvent extraction) or by enzymatic or microbiological processes from material of vegetable or animal origin, either in the raw state or after processing for human consumption by traditional food-preparation processes (including drying torrefaction and fermentation);

d) 'process flavouring' means a product which is obtained according to good manufacturing practices by heating to a temperature not exceeding 180'C for period not exceeding 1 5 minutes a mixture of ingredients, not necessarily themselves having flavouring properties, of which at least one contains nitrogen (amino) and another is a reducing sugar;

e) 'smoke flavouring means a smoke extract used in traditional foodstuffs smoking processes.



GENETICALLY MODIFIED MICRO‑ORGANISMS

2.308 'Genetically modified organism (GMO)' means an organism in which the genetic material has been altered in a way that does not occur naturally by mating and/or natural recombination. Techniques that result in the production of GMOs include:

1. recombinant DNA techniques using vector systems

2. techniques involving the direct introduction into an organism of heritable material prepared outside the organism including micro-injection, macro‑injection and micro‑encapsulation,

3. cell fusion (including protoplast fusion) or hybridization techniques where live cells with new combinations of heritable genetic material are formed through the fusion of two or more cells by means of methods that do not occur naturally.

Techniques which are not considered to result in genetic modification, on condition that they do not involve the use of recombinant DNA molecules or GMOs, are:

1. in vitro fertilization,

2. conjugation, transduction, transformation or any other natural process,

3. polyploidy induction.



2.4 PERMITTED INGREDIENTS OF NON-AGRICULTURAL ORIGIN

2.401 Food Additives, including Carriers

Calcium carbonates

Lactic acid

Carbon dioxide

Malic acid

Ascorbic acid

Tocopherol rich (Vitamin E) Anti‑oxidant in fats and oils- natural concentrate only.

Lecithin

Citric acid

Calcium citrates

Tartaric acid

Sodium tartrate

Potassium tartrate

Monocalcium phosphate (Raising agent for flour)

Agar

Carrageenan

Locust bean gum

Guar gum

Arabic gum

Xanthan gum

Pectin

Sodium carbonates

Potassium carbonates

Calcium sulphate (Carrier)

Nitrogen

Oxygen

2.402 Other Substances.

Sulphur dioxide Wines ‑

2.403 Flavourings as defined in paragraph 2.307.

2.404. Water and Salts

Drinking water

Salt (with sodium chloride or potassium chloride as basic components), generally used in food processing.

2.405 Micro-organism Preparations

Any preparations of micro-organisms normally used in food processing, with the exception of those from genetically modified micro-organisms as defined in paragraph 2.308.

2.406. Minerals (including trace elements) and Vitamins

Only authorized as for as their use is legally required in the foodstuffs in which they are incorporated.

2.407 Enrichment Agents for Bread and Flour

May be used for flour (other than whole-wheat) and they may be added in an inert carrier of calcium sulphate.

Iron (as powdered iron)

Thiamine chloride hydrochloride (Vitamin B)

Nicotinic acid (Vitamin B3)

2.409 Coatings for Cheese

Synthetic cheese coating without fungicides

Grease-proof and parchment wrappings for cheese.



2.5 PROCESSING AIDS AND OTHER PRODUCTS

2.501 Processing Aids

Water

Calcium chloride (Coagulation agent)

Calcium carbonate

Calcium sulphate (Coagulation agent)

Magnesium chloride (or nigari) (Coagulation agent) Potassium carbonate (Drying of grapes)

Carbon dioxide

Nitrogen

Ethanol Solvent

Tannic acid (Filtration aid)

Egg white albumen

Casein

Gelatin

Isinglass

Vegetable oils (Greasing or releasing or anti-foaming agent)

Silicon dioxide gel or colloidal solution

Activated carbon

Bentonite

Diatomaceous earth

Perlite

Hazelnut shells

Beeswax (Releasing agent)

Carnouba wax (Releasing agent)

Sodium carbonate (Sugar production)

Sodium hydroxide (Sugar production, olive treatment)

Sulphuric acid (Sugar production)

Rice meal

2.502 Preparations of Micro‑organisms and Enzymes

1) Any preparations of micro‑organisms and enzymes normally used as processing aids in food processing, with the exception of micro‑organisms or preparations of microorganisms genetically modified .



2.6 INGREDIENTS WHICH HAVE NOT BEEN ORGANICALLY PRODUCED

2.601 Unprocessed Vegetable Products

Edible Spices and Herbs : All must be organically grown.

2.602 Processed Vegetable Products

1) Fats and Oils. Whether or not refined, but not chemically modified, derived from plants with the exception of: Olives Sunflowers

2) Sugars, Starch and Other Products from Cereals and Tubers

- Starches produced from cereals and tubers, not chemically modified

- Cane and beet sugar

- Rice paper

- Gluten

- Fructose

3) Miscellaneous -Lemon juice

2.603 Animal Products

Gelatin

Buttermilk powder

Lactose

2.604 Provision for Authorisation to use Products not included above may be granted where an ingredient of agricultural origin does not appear on the above list. This ingredient may be used provided that:

a) the Certification Committee has authorised the use for an initial period of 3 months, followed by not more than 3 further authorisations of seven months each. These periods may be reduced, or the authorisation cancelled when it appears that supplies of the ingredient concerned are available in organic form.



SECTION 3: GENERAL OPERATING STANDARDS

3.1 ETHICAL CONSIDERATIONS

3.101 The Nova Scotia Organic Growers Association aims "to research, develop and promote sustainable relationships between the soil, plants, animals, people and the biosphere, in order to produce healthy food and other products while protecting and enhancing the environment".

3.102 This concept should be integrated into the production, packing and distribution of processed foods and an environmental audit carried out for the product wherever possible with the following considerations taken into account:

a) Locally produced foods and ingredients should be used wherever possible to reduce the energy involved in transporting goods and to support local communities;

b) Processing should be minimised so as to maintain the nutritional quality of the food;

c) The processing operations should be energy efficient;

d) Packaging should be minimised, and/or be recycled and be recyclable to avoid wastage.



3.2 GENERAL STATUTORY REQUIREMENTS

3.201 Production establishments must conform to all the relevant statutory requirements in regard of premises, equipment, staff facilities, general hygiene and the precautions that must be taken to protect food from contamination or deterioration.



3.3 GENERAL OPERATIONAL REQUIREMENTS

3.301 Certified Organic Processors and Producers must establish and maintain operational procedures which ensure the Organic integrity of the products. This requires:

a) That wherever possible the processing of Organically produced products should take place in a unit which is clearly separate from any other unit where Non-organically produced products are processed,.

b) That the raw materials of agricultural origin from which the product is prepared must be produced in accordance with these Standards;

c) That effective precautions must be taken during transit to the production establishment to ensure that the Organically produced raw materials are protected from contamination and are kept apart from conventionally produced raw materials;

d) That effective precautions must be taken in pre-production storage or holding facilities, during processing, storage and in distribution to ensure that the Organic integrity of the product is not impaired during production or in distribution.

3.302 The operational procedures and practices must be supported by effective documented control systems and records to provide on audit trail to enable the Inspectors to trace:

a) The origin, nature and quantities of Organically produced agricultural products which have been delivered to the unit;

b) The nature, quantities and consignees of products produced in accordance with these Standards which have left the unit;

c) Any other information such as origin, nature and quantities of ingredients, additives and processing aids delivered to the unit and the composition of processed products that may be required for the purposes of proper inspection of the operation.

3.303 All processing operations must be carried out in accordance with good practice and with proper regard to the need for high standards of hygiene in the plant and on the part of personnel.

3.304 The training needs of the personnel engaged on Organic production should be identified and training should be given to individuals as necessary to ensure that they are competent to carry out their assigned tasks and understand the importance of maintaining, throughout the production cycle, the Organic integrity of the starting materials and the finished products.

3.305 Care must be taken that there is no contamination of the food from cleaning preparations, adverse manufacturing processes, biological intrusions or packaging materials.

3.306 Products must be packed and transported to the point of retail sale in closed packaging. Each consignment must be accompanied by appropriate documentation enabling the origin of the product to be traced.

OPERATING PROCEDURES FOR NON-DEDICATED PLANT

3.308 From intake of raw materials through to the packaging and despatch stage, effective procedures and practices, supported by documented control systems and records, must be established and maintained to ensure that:

a) The Inspector can trace an audit trail for each product from the supplier to the customer;

b) Throughout the production cycle, Organically produced products are kept completely separate from Non‑organic products.

3.309 Where Non‑Organically produced products are also processed or packaged in the unit concerned, the following operational requirements must be observed:

a) The operations must be separated in time from similar operations performed on Non‑organic products;

b) Prior to use for Organic production the plant and equipment used, particularly product contact surfaces, must be effectively cleaned;

c) Prior to the Organic production run, the plant and equipment must be inspected and passed by Quality Control Assurance personnel or by a responsible person as being clean and free from residues which may contaminate or impair the integrity of the products;

d) The Organic production should normally be the first operation of the day following the overnight cleaning programme;

e) Operation on Organic products must be carried out continuously until the whole production run has been completed;

f) If such processing operations are not carried out frequently they must be announced in advance and the Certification Department must be given notice of a production run.

3.310 Where non‑dedicated plant and equipment cannot be disassembled for a thorough manual clean down, a bleed run will be required to purge the system of Non-organic residues.

3.311 Additional operating procedures, including cleaning procedures, inspection, documentation and the amount of bleed run will be determined by the Certification Committee if considered necessary.



3.4 PLANT AND EQUIPMENT

3.401 Wherever possible the processing of organically produced products should take place in a unit which is clearly separate from any other unit where Non-organically produced products are processed.

3.402 The Certification Committee will, in some cases, require entirely separate and dedicated sites and/or buildings for the processing and packing of Organically produced products.

3.403 Where this is not required, equipment should be dedicated to the processing of Organically produced products, identified as such and if possible, separated from other areas by physical barriers.

3.404 The Certification Committee will make exceptions to paragraph 3.403 above where practical difficulties make this impossible, and provided that other safeguards are adequate. However, a progressive elimination of these exceptions will be undertaken according to a separately agreed timetable as production volumes make dedicated plant feasible.

3.405 Articles of equipment used in contact with food must be of such construction and materials that:

a) Contact surfaces are mode from non‑porous food grade materials that are inert to the food under the conditions of use;

b) They are smooth and free from cracks and crevices to prevent matter being absorbed by them, to enable them to be thoroughly cleaned and to avoid as for as possible, food being contaminated.

3.406 All contact surfaces should be readily accessible for manual cleaning.

3.407 If not readily disassembled for manual cleaning and clean-in-place methods are used, it should be demonstrated that the results achieved are equivalent to those obtained by disassembly and manual cleaning.

3.408 Plant and equipment should be designed and operated so as to be in keeping with sound environmental principles and practice.

3.409 Recommended: Stainless steel, nylon, glass equipment.

3.410 Permitted: Food‑grade plastic equipment.

3.411 Restricted

1) Aluminium equipment in contact with food.

2) Epoxy lined vats and containers.

3) Non-stick equipment.

3.412. Prohibited: Aluminium or lead storage containers.



3.5 WAREHOUSING

3.501 Stocks of Organic quality raw materials must be clearly labelled and kept separate from Non-organic raw materials, so as to avoid any possible contamination or accidental mixing of materials.

3.502 Storage areas, bins and containers for Organic raw materials and products must be:

a) Dedicated to Organic produce or products only;

b) In an area separated from Non-organic crops by sufficient space or physical barriers to prevent cross contamination;

c) Labelled clearly to prevent mistakes being made between Organic and Non-organic crops;

d) Constructed of suitable materials for food use when in contact with the raw materials;

e) Protected from access and contamination by birds, insects and vermin;

f) Subject to a regular cleaning programme to ensure that they are maintained in a generally dean state and they are free from visible residues or any material that may contaminate or impair the Organic integrity of the products held therein;

g) Regularly inspected for cleanliness, good housekeeping and to ensure proper stock control and rotation.



3.6 PACKAGING MATERIALS

3.601 As for as is reasonably practical, ecologically sound materials should be used for the packaging of Organically produced products.

3.602 Non-essential packaging should be avoided where possible and consideration should be given to how the end product packaging may be recycled or returned.

3.603 All materials used for packaging must be of food grade quality, clean, unused and sufficiently strong to protect the produce during transport and display.

3.604 The materials used must not affect the organoleptic character of the product or transmit to it any substances in quantities that may be harmful to human health.

3.605 If returnable outer containers are used they must be mode from non‑absorbent materials, kept in good repair and they must be clean and free from contamination.

3.606 All packaging materials must be stored off the floor, away from walls and ceilings in clean, dry, hygienic conditions.

3.607 Recommended

1 ) A full environmental audit for the packaging.

2) Returnable outers and bulk containers.

3) Deposit schemes for cans and bottles.

4) Recycled outer packaging ‑ indicated as such.

5) Single layer, single substance recyclable packaging.

6) Bulk packaging at retail outlets for self selection.

7) Unbleached paper and cardboard.

3.608 Permitted

1 ) Glass.

2) Paper and cardboard.

3) Cellophane films.

4) Polyethylene and polypropylene films.

5) Plastic containers.

6) Modified atmosphere packaging films.

7) Plastic and hessian nets and sacks/ plastic mesh

8) Wax coatings.

3.609 Restricted

1 ) PVC films free from additional plasticizers - for non-fat foods.

2) Metal foils.

3.610 Prohibited

1) Expanded polystyrene made with CFCS.



3.7 TRANSPORT

3.701 Organically produced products may be transported to other units, including wholesalers and retailers, only in appropriate packaging or containers closed in a manner which would prevent substitution of the content and provided with a label stating, without prejudice to any other indications required by law:

a) The name and address of the person responsible for the production or preparation of the product, or where another seller is mentioned a statement which enables the receiving unit and the Inspectors to identify unequivocally the person responsible for the production of the product;

b) The name of the product including a reference to the organic production method.

3.702 Products intended for retail sales must be packed and transported to the point of sale in closed packaging. Each consignment must be accompanied by appropriate documentation enabling the origin of the product to be traced.

3.703 All vehicles used for transporting Organically produced products should be subjected to a regular cleaning programme to ensure they are maintained in a generally clean state with no build up of Non-organic materials or residues. lf they are used for the carriage of other goods or materials they must be thoroughly cleaned and dry before being used to transport Organically produced products.

3.704 Before loading, vehicles and all handling equipment must be inspected to ensure they are clean and free from visible residues and any materials that may contaminate or impair the integrity of the Organically produced products to be transported.

3.705 If containers are used they should be of food grade quality, in a state of good repair, clean and free from visible residues or any materials that may contaminate or impair the Organic integrity of the products contained therein.

3.706 Chilled and frozen products must be transported in vehicles that are suitable for the purpose, maintained in a clean and sanitary condition and which are capable of maintaining, throughout the period of transport, the temperature of the product at:

a) Chilled products ‑ 0 to +4 deg. C,.

b) Frozen products ‑ not exceeding ‑ 18 deg C.



3.8 CLEANING PROCEDURES AND HYGIENE

3.801 An effective cleaning programme must be established and maintained. Product and other debris must not be allowed to accumulate in production areas or on the site as a whole.

3.802 Frequent and regular cleaning by scraping, brushing, aspirating and washing should be employed in storage areas, cleaning and drying equipment, conveyors and other accessible equipment, to avoid the build up of residues.

3.803 All product contact surfaces must be clean before work begins and cleaned as frequently as necessary throughout work periods to prevent the build up of undesirable micro‑organisms which could contaminate the product.

3.804 Wet cleaning routines and the use of disinfectants and sanitisers must be followed by a thorough rinsing with potable water to prevent residues remaining on surfaces where they might contaminate the food products.

3.805 Detergents, disinfectants and sanitisers must be properly labelled and stored safely when not in use to avoid the risk of contaminating the products.

3.806 Permitted

1) The following materials may be used for cleaning purposes providing they are approved for use in food processing establishments and effective steps are taken to ensure that residues do not remain on contact surfaces:

a) Detergents, disinfectants and sanitising agents,

b) Terminal sanitisers;

c) Washing in or with a controlled hypochlorite solution;

d) Washing in or with water which has been chlorinated.

2) Washing and rinsing with potable water.

3) Dry cleaning methods ‑ where practicable and providing product safety is not put at risk.

3.807. Prohibited

1) No-rinse sanitizers left in place.

2) Substances that could taint or contaminate the product used on contact surfaces.



3.9 PEST CONTROL

3.901 Pest control measures must be established and maintained to ensure that the premises are effectively protected against entry by wild birds and infestation by rodents and insects.

3.902 Pest and pathogen control should be achieved mainly by means of scrupulous cleaning procedures and hygiene.

3.903 In cases where further measures are required, control products used must not come into contact with the food products, and there must be no risk of contamination.

3.904 Substances used for rodent control must be properly labelled and stored under lock and key away from food when not in use.

3.905 Precise and up to date records must be kept of all pest control and fumigation measures taken.

3.906 Where fumigation of premises, plant or equipment is required, the treatment must be carried out under the supervision of a suitably qualified person or organisation and in accordance with Health Regulations

3.907 Permitted

1) Carbon dioxide, Nitrogen, freezing and vacuum treatments for fumigating crops, raw materials, sacks and containers.

2) Mechanical/electrical/pheromone traps, barriers, sound and light to protect premises against entry and infestation by birds, rodents and insects.

3) Derris or Pyrethrum sprays and fogs for insect control.

4) Static bait traps using licensed poisons for rodent control in locations where there is no risk of contamination.

3.908 Restricted

1) The use of Methyl Bromide is restricted to use where all other practices have failed. It must not be used as a routine measure for pest control. Due to its highly toxic nature, greenhouse gas and ozone depleting properties, the Certification Committee views its use with reservations and stresses the importance of developing safer alternatives. Before its use can be sanctioned, the Committee requires that the following conditions be observed:

a) Approval must be sought in advance from the Certification Committee, giving details of the problem and the reasons as to why the hygiene and pestcontrol practices have failed to control it.

b) There must be no raw or finished Organic products stored or being processed within the premises during the fumigation and for seven days following.

c) During the seven day withdrawal period, the premises must be adequately ventilated and undergo a thorough cleandown.

d) Where plant and equipment is also used to process Non‑organic materials, these may be processed during the withdrawal period, followed by the normal cleandown before the Organic production run.

3.909 Prohibited

1 ) Ethylene.

2) Vaporising fly repellents.

3) Organo-phosphorous pesticides and fumigants, even on non-organic materials stored in the plant, (due to the risks of migration of storage pesticides from non-organic materials) unless adequate safeguards to ensure against migration are approved by the Certification Committee prior to use.

4) All other chemical or synthetic chemicals.
Individual standards

The following constitute minimum standards of organic certification, and must be met or exceeded by all NSOGA members seeking to use the "N.S.O.G.A. Certified Organic" logo. (Click on each for more information)

Soil Management    PEST CONTROL   Seed & Seedlings   Livestock   HONEY   Poultry