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Presented By: Maida Asif (16 – 21010)Muhammad Shahid (16 – 21004)Fatima Sajid (16 – 21018)
Course: Public Health and Nutrition Instructor: Dr. Qurat –Ul – Ain
M.Phil Food Safety and Quality Management Forman Christian College (A Chartered University)
Defining Organic Food processingOrganic food is a food that is grown according to a set of
principles and legally defined standards.
Organic food processing can be defined as taking ingredients produced to these standards and converting them in to a product that is acceptable and desirable to the consumer whilst maintaining the organic ‘integrity’ of the ingredients, the products and process.
Organic food processing is not just the substitution of organically grown ingredients for non- organically grown ones, but the conversion of a set of production principles into a consumer product
It is a part of a whole food production and supply system and not just a separate function that sits between primary production and consumption.
Demands of organic food processing• It has to meet high standards of food safety but have minimal packaging
and use minimal additives.• Trying to adopt a local ingredient sourcing policy when there is currently
UK shortage of organically produced raw materials.• It has to satisfy environmental requirements such as efficient energy use
but short production runs in non-dedicated factories leads to greater cleaning requirements and greater processing losses.
EU standards for Product Formulation 70-95% organic
ingredien
t content
• Cannot be described as organic in the sales description but ingredients can be identified as organic in ingredient declaration.
95-100%
organic ingredi
ent conten
t
• Can be defined as organic in sales description but must include a reference to the agricultural ingredient as obtained from the farm,
Certification And Auditing Process
CERTIFICATION
Time Scale
Choice of Certification Body
Preparation
Source of Information
Certification And Auditing Process
Operator to plan enough time into the development process to allow for
certification
Operator to ensure that development plans and launch dates are realistic
Time Scale
Operator will need to select a certification body authorized to undertake
organic certification.
Choice of Certification Body
Certification And Auditing Process
In initial preparation prior to submitting an application delays are to avoidedMore of the required information to be provided at the beginning to make the process more easier
Preparation
Certification bodies provide sufficient information but preference to be given to advisory visitsAlternatively services of a recognized independent consultant may be usedPremature sale or marketing of non-licensed organic product to be avoided-Legal Offence
Source of Information
• Obtain Copy of Organic Standards
• Compare various standards and charges
Choose Certification Body
• Optional but recommended
Advisory Visit
• Product specification sheet (s)
• GMO declaration• Supplier certificates• Labels• HACCP• Pest Control Details
Prepare and Submit Application
Receipt of Application Acknowledged and Inspector Allocated
How to gain Organic Accreditation?
How to gain Organic Accreditation?
• Quality manual• Training records• Goods in records• Production record• Sale/Output records• Invoices• Copy left at site
Inspection
• Specifications checked• Certification
equivalence of ingredients checked
• Any other issue decided upon
Report Submitted for Consideration by
Certification Department
• Send in any requested information
• Sign and return
Compliance From Issued Detailing
Actions
• Both process and products licensed
• License last for 12 months
Organic License Issued
The Auditing Process
Confirmation Letter IntroductionConfirmation
of Current Status
Physical Inspection of
Premises
Documentation Audit trialReport and Summary
Types of Audit
Confirmation Letter
Date and time of the inspection (agreed); the inspector will confirm these details in writing Inspector to be supplied with a copy of the application form, previous report and supporting information
On arrival at the site the inspector will briefly explain what is required and agree a logical program for audit Physical inspection of the processAppropriate staff and documentation to be present
Introduction
Confirmation of Current Status
Chec
k of
Product Range
Product Specification
Labelling
Status of Suppliers
GM Declaration
Review of Training Procedures
Physical Inspection of Premises
A tour through all stages of the process from goods in to dispatch
Storage of cleaning chemicals and pest control material to be noted
A detailed check of input, production, cleaning and pest control records to
confirm the information supplied verbally and that documented procedures
are being adhered to
Documentation
Audit Trial and Mass Balance Analysis
One product taken physically from storage or from records
Traced through the process records to ensure that integrity has been
maintained
A check will also be made to ensure that quantities of ingredients used
correlate with the amount of finished product produced from them
Report and Summary
A report produced on the site and summarize the findings
Issues raised
Inspector role is to gather information and make recommendations
They are not allowed to give advice and they do not make the final decision
about whether the license should be awarded
Purpose of Inspection
Statutory and organic certification requirements
Correct use of logos and verifying level of sales values for fee assessment
Two way flow of information, recommendations for improvements
Surety to the consumer that product is organic, when he/she picked a
product off the shelf
Product labelling
• checked to ensure that it complies with regulatory requirements and the
individual certification body standards
• Checks are also made to ensure that examples held by the certification
body match those in use by the license holder
Knowledge of standards
• One area that is assessed is understanding and knowledge of the
standards
• It is a requirement that staff are given training
• This is assessed by level of compliance with the standards in general and
by talking to production operatives to assess their knowledge of organic
operating procedures
Attitude and competency of management and staff
• evaluate the attitude of the management and staff
• The company culture and attitude of management and staff is often the
first impression that is gained by the inspector upon arrival at site.
• Where it becomes obvious that organic integrity of products may be at
risk, then increasing penalties will be imposed eventually leading to a
suspension of the license
Future trends
• Greater use of information technology allowing full traceability back to the primary producer.
• Use of ‘genetic fingerprinting’ by DNA techniques could be used for traceability purposes or developed as a test for organic integrity.
• Self assessment becoming a part of the annual audit.• An increase in the number of unannounced audits• More emphasis on the equivalence of production methods used for
imported• organic products