2. PROCESSING > According to the Organic
Trade Association
โOrganic foods are minimally processed without artificial ingredients or synthetic
preservatives to maintain the integrity of the product that began with organic
practices on the farm.โ On or off farm, certified organic products can never use
GMOs, irradiation, sewerage sludge, artificial flavors, colors or preservatives.
Also certain processes are not allowed in organic processing. These are typically
processes that involve the use of artificial chemicals. For example, protein
extraction with artificial solvents is not allowed and artificial hydrogenation of
oil is not allowed.
Authorized organic processes are simple processes such as: cooking, baking,
curing, heating, drying, mixing, grinding, churning, separating, extracting,
slaughtering, cutting, fermenting, distilling, preserving, dehydrating, freezing,
chilling or otherwise manufacturing food products. A food processor or
manufacturer has to be certified as an organic operation by certifiers accredited
by the USDA National Organic Program (NOP) and they have to follow strict
guidelines set by the NOP for organic food handlers*.
(*In NOP terminology, processors are called handlers)
3. Does the processing of organic foods need to be
documented?
A certified organic processor/handler is required to protect
the organic integrity of organic products and ingredients while
they are under their control. A processor must complete a
Handler Organic System Plan that describes their handling and
processing traceablity activities-including information about
the type of business, ingredient purchases, transportation of
raw ingredients, storage, cleaning and sanitation, processing,
pest management, sales and records. This Handler Organic
System Plan is then assessed and approved annually, at a
minimum, by an Organic Certification Agency in order for the
processor to have and maintain their organic certification.
