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What the Standards say about livestock processing
Organic processing and handling requirements are discussed at more length in the Certification module of this course. Basically, to be certified as an organic processor or handler, you need to:
• Make sure any and all ingredients and processing aids meet the appropriate organic label definitions (i.e., “100% organic,” “organic,” or “made with organic ingredients”).
• Establish a good recordkeeping system, including the maintenance of an audit trail to track saleable products back to the fields, locations or groups of origin
• Show that facilities are cleaned with approved cleaning materials with no risk of contamination to the organic food item
• Ensure separation of organic and non-organic ingredients and final products.
Before launching a processing enterprise, do lots of research—talk to your public health officials, your local extension service and any other farmers you can find who are engaged in similar projects. Rules governing processing vary widely by state and municipality.
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