Jackie DeMinter – Organic Handlers

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The Guide

This guide is designed to support day-to-day decision-making, inspections, and compliance for organic handlers and processors.

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Resources

Explore reference materials to support organic handling, processing, and record-keeping.

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13 General Topics
1 Foundations of Organic Handling
2 Certification
3 Inspection
4 Facility Pest Control & Sanitation
5 Handling, Storage, & Transport
6 Allowed Ingredients & Processing Aids
7 Supplier Management
8 Product Composition & Formulation
9 Labeling & Packaging
10 Importing Organic Products
11 Fraud Prevention
12 Recordkeeping

1 Foundations of Organic Handling View All

1.2 Words of Wisdom on Going Organic Video 1.3 Who Governs Organic 1.4 Why Get Certified in Organic Handling? 1.5 Who is Required to be Certified as an Organic Handler? 1.6 A Newcomer’s Guide to Organic Handling Video 1.7 A Newcomer’s Guide to Organic Regulations for Handlers 1.8 The “Why” Behind the Rules Video

2 Certification View All

2.1 Certification Process Overview 2.2 Certification Timeline for Handling Operations 2.3 Choosing and Working with a Certifier Video 2.4 Selecting the Right Certifier for You 2.5 Anatomy of a USDA Organic Certificate 2.6 Noncompliances and Adverse Actions

3 Inspection View All

3.1 What to Expect at a Handling Inspection 3.2 Preparing for a Handling Inspection 3.3 Inspections Video 3.4 Types of Organic Inspections 3.5 What Comes After the Inspection

4 Facility Pest Control & Sanitation View All

4.1 Pest Management in Organic Handling 4.2 Pest Management Video

5 Handling, Storage, & Transport View All

5.1 Contamination, Commingling, and Organic Control Points 5.2 Protecting Organic Products During Transport, Receiving, and Shipping 5.3 Protecting Organic Products During Storage 5.4 Protecting Organic Products During Processing and Work-in-Progress 5.5 Preventing Contamination and Commingling in Mixed-Use Facilities 5.6 Managing Split Operations Video

6 Allowed Ingredients & Processing Aids View All

6.2 Navigating the National List for Allowed Ingredients and Processing Aids 6.3 Verifying Compliant Ingredients and Processing Aids 6.4 Commercial Availability Requirement for Nonorganic Ingredients and Processing Aids 6.6 Sourcing Ingredients Video

7 Supplier Management View All

7.2 Managing Your Supply Chain Video

8 Product Composition & Formulation View All

8.1 Product Composition – 100% Organic, Organic, and Made with Organic 8.3 Product Formulation and Organic Composition Video

9 Labeling & Packaging View All

9.1 Labeling Requirements for Products Intended for Human Use 9.2 Labeling Requirements Video 9.4 Labeling Livestock Feed 9.5 Labeling Requirements for Nonretail Containers 9.6 Packaging Requirements for Organic Products

10 Importing Organic Products View All

10.1 Importing Organic Products Overview 10.4 Maintaining Organic Integrity for Imported Products 10.5 International Trade Arrangements

11 Fraud Prevention View All

11.1 Understanding Organic Fraud 11.2 Defending the Organic Seal Video 11.3 Building an Effective Organic Fraud Prevention Plan 11.4 Ongoing Monitoring and Reporting Suspected Fraud 11.5 Using Residue Testing as a Fraud Prevention Tool

12 Recordkeeping View All

12.1 Recordkeeping Requirements for Organic Handlers 12.2 Recordkeeping for Organic Handling Video 12.3 Designing a Recordkeeping System for Your Operation 12.6 The Traceback Audit

13 General Topics View All

13.3 Organic Handling in Practice: Scratch & Peck Feeds 13.4 Organic Handling in Practice: Nana Joes Granola 13.5 Organic Handling in Practice: Organically Grown Company 13.6 Organic Handling in Practice: Cedar Grove Cheese 13.7 Organic Handling in Practice: Janie’s Mill 13.8 Organic Handling in Practice: Giant Jones 13.9 Organic Handling in Practice: Sailer’s Food Market & Meat Processing

Jackie DeMinter

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