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INSPECTION AND CERTIFICATION OF ORGANIC PRODUCTS

INSPECTION AND CERTIFICATION OF ORGANIC PRODUCTS. by Daniela Caretto 26 Oct. 2006 IAMB. European Community EC Reg. 2092/91 and following amendments (already more than 5 0). USA NOP (National Organic Program) 7 CFR Part 205 http://www.ams.usda.gov/nop/ In force since 21st October 2002.

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INSPECTION AND CERTIFICATION OF ORGANIC PRODUCTS

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  1. INSPECTION AND CERTIFICATION OF ORGANIC PRODUCTS by Daniela Caretto 26 Oct. 2006 IAMB

  2. European Community EC Reg. 2092/91 and following amendments (already more than 50) USA NOP (National Organic Program) 7 CFR Part 205 http://www.ams.usda.gov/nop/ In force since 21st October 2002 Japan JAS (Japanese Agricultural Standards) Organic Rules http://www.maff.go.jp/eindex.html Certification systems referring to a binding regulation VOLOUNTARY COMPULSORY COMPULSORY COMPULSORY Daniela Caretto 26 Oct. 2006 IAMB

  3. Daniela Caretto 26 Oct. 2006 IAMB

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  6. Daniela Caretto 26 Oct. 2006 IAMB

  7. Standards means there arecertain codified regulations (for production)Certification means there are control and certification bodies that testify these regulations have been followedAccreditation means that there is a third party control and supervision over the certification bodies to testify they operate according to competent and codified procedures

  8. Accreditations Daniela Caretto 26 Oct. 2006 IAMB

  9. What is IFOAM? International Federation of Organic Agriculture Movements • Exchange knowledge and expertise among its members and inform the public about organic agriculture • Represent the organic movement in policy making to develop and revise the international “IFOAM Basic Standards” of Organic Agriculture and Processing • Guarantee organic quality world-wide • The IFOAM Accreditation Program ensures equivalency of certification programs world-wide Daniela Caretto 26 Oct. 2006 IAMB

  10. IFOAM ACCREDITED IOAS (IFOAM accreditation body) verify and accredits the reliability of the IFOAM control system The IFOAM Accredited certification system is the only global one, appreciated by big distribution and marketing nets all over the world. Daniela Caretto 26 Oct. 2006 IAMB

  11. Requirements for the Certification Bodies A structure that safeguard impartility Certification Committees that represent all the parties involved, including the consumers Permanent Personnell There cannot be economic interest with the controlled Operator; there cannot be conflict of interest Competent Personnell Academic degree in agriculture + courses + on the field traning with a tutor Branches with adequates computer systems Local structure in at least 4 regions Meet the standards of the UNI EN 45011 (ISO 65) Daniela Caretto 26 Oct. 2006 IAMB

  12. Supervision system The Ministry is the authority of reference for the EU Regions are surveying the activity of the Control Body Daniela Caretto 26 Oct. 2006 IAMB

  13. EC REG. 2092/91 Product requirements Introduced following the UNI EN 45011 accreditation The final product must be free from non allowed pesticides, that can be present in a quantity non exceeding 0.01 mg/kg (= 0.01 ppm = 10 ppb) (due to accidental contamination) Daniela Caretto 26 Oct. 2006 IAMB

  14. How to access the control system Notify the organic production activities • Application to the Control Body • Engagement to respect the Reg. EC 2092/91 • Description of the activities carried out with the organic method To be sent to: 1) Competent Regional Authority (Regional or Provincial Councillorship) 2) Chosen Certification Body (together with the required documents) Daniela Caretto 26 Oct. 2006 IAMB

  15. Organic certification of crop production CONTROL CERTIFICATION BODY CERTIFICATE Daniela Caretto 26 Oct. 2006 IAMB

  16. Organic certification of processed food CERTIFICATION BODY CONTROL CERTIFICATE Daniela Caretto 26 Oct. 2006 IAMB

  17. Organic certification of livestock products CERTIFICATION BODY CONTROL CERTIFICATE Daniela Caretto 26 Oct. 2006 IAMB

  18. Control First visit Surveillance visits • Announced (only some days earlier) • Non announced (10% of the total) Check on the product ANALYSIS (15% operators, 25% of the stock-farming) Daniela Caretto 26 Oct. 2006 IAMB

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  20. FARMVisit in the starting phase Inspection in all the plots • Comparison with the data reported in the application form • Checking the borders of the plots that are at risk of contamination (buffer zone check) • Technical and crops information • Verifying the date of the last treatment Hand out of the Journals • Remaining goods (fertilizers, pesticides, etc.) Information on the procedures and on the law of referral Daniela Caretto 26 Oct. 2006 IAMB

  21. Buffer zones: the areas we have to have in place in order to avoid cross contamination on the field Daniela Caretto 26 Oct. 2006 IAMB

  22. Buffer zone How to create a buffer zone? Field Daniela Caretto 26 Oct. 2006 IAMB

  23. Compulsory records FARMVisit in the Starting Phase • Purchased goods Journal • Crops Journal (registration of agricultural practices) • Sold products Journal • Processing Journal (in case of processing of products inside the Farm) • Annual Production Program (within the 31st of January) Daniela Caretto 26 Oct. 2006 IAMB

  24. LIVESTOCK FARMS Visit in the Starting Phase Verify CONFORMITY: • Relationship between livestock/pasturing area • Stablings and indoor areas • Feeding • Veterinary care • Weaning • Prescriptions due to other standards Recordings • Stables ins and outs • Veterinary care Daniela Caretto 26 Oct. 2006 IAMB

  25. PROCESSING UNITVisit in the Starting Phase Product requirements • % of the organic ingredients and their type • additives and processing aids (restricted positive list) • GMOs and their derivatives are forbidden The processing recipe must: guarantee 70% at least of organic ingredients Non-organic ingredients must be necessarily among the ones included in a very restrictive list of ingredients (part C of Annex VI) recognized by the EU as non available on the market on a suitable quantity Daniela Caretto 26 Oct. 2006 IAMB

  26. GMOs: WHAT ARE GMOs?Article 2 (of the of Council Directive 9 /22/EEC of 23 April 1999):'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. • In the Reg. 2092/91IFOAM, NOP and JASForbidden in any form and type in crop and livestock production and in processing Daniela Caretto 26 Oct. 2006 IAMB

  27. PROCESSING UNITVisit in the Starting Phase Technological Requirements • Separation of the production cycles: IN SPACE: different plants IN TIME: different timing: only one line used after cleaning • HACCP: a prerequisite for organic processing units • The use of ionizing radiations is forbidden • Follow the prescriptions of eventual other standards Daniela Caretto 26 Oct. 2006 IAMB

  28. Hazard Analysis and Critical Control Points • From Codex Alimentarius, • From EC Council D43/EEC/93 on the hygiene of foodstuffs • Referring to each specific factory-house • The HACCP system identifies specific hazards and measures for their control to ensure the safety of food. • HACCP is a tool to assess hazards and establish control systems that focus on prevention rather than relying mainly on end-product testing. Daniela Caretto 26 Oct. 2006 IAMB

  29. HACCP and off-the-shelf testing HACCP provides a quality assurances that off-the-shelf testing cannot. Off-the-shelf testing relies upon random sampling of a very small subset of the final product. Enormous resources must be expended to test one substance or testing just a few samples of each brand. These tests provide only a snapshot-in-time view of a product's quality. Fluctuations in product quality are slow to be discovered via such after-the-fact testing. In contrast, HACCP provides continual measures of quality that can uncover problems and fluctuations as they occur and before the product is shipped. Thus, HACCP is a more immediate and consistent way to control quality. Daniela Caretto 26 Oct. 2006 IAMB

  30. WHY undergoing an Haccp control? Added value of certification • Current Marketplace requirement. • Expected Marketplace requirement. Accessingnew markets (increased confidence in food safety promotes international trade) . • Base of discussion with clients’ Supplier Evaluation Office. Internal monitoring • Verifying law requirements to be met. • Detecting the very manufacturing step responsible for unsatisfying quality. • Earl perception of any malfunctioning. • First step to Total Quality Management (TQM). Daniela Caretto 26 Oct. 2006 IAMB

  31. Definitions • Hygiene:all measures necessary to ensure the safety and wholesomeness of foodstuffs. The measures shall cover all stages after primary production , during preparation, processing, manufacturing, packaging, storing, transportation, distribution, handling, and offering for sale or supply to the consumers • Food business: any undertaking, whether for profit or not and whether public or private, carrying out any or all of the following: preparation, processing, manufacturing, packaging, storing, transportation, distribution, handling or offering for sale or supply of foodstuffs • Wholesome food: food which is fit for human consumption as far as hygiene is concerned • Healthy productsmeet quality specifications as far as hygiene is concerned • Biological hazard:pollution from any biological agent (moulds or toxins from raw materials, equipment, etc.) • Chemical hazard:pollution from any chemical agent (heavy metals, pesticide residues, traces of reagents, cleansers, etc.) • Physical hazard:pollution from any physical agent (fragments of wood, plastic, metal or glass deriving from raw materials or equipment) • Critical points:manufacturing phase (or area) where some kind of risk is expected or was highlighted by a specific monitoring activity. Preventive or corrective measures can be set in order to protect safety and healthiness of products. • Critical Control Point (CCP): A step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level. Daniela Caretto 26 Oct. 2006 IAMB

  32. PRINCIPLES OF THE HACCP SYSTEM (from Codex Alimentarius) • PRINCIPLE 1: Conduct a hazard analysis. • PRINCIPLE 2: Determine the Critical Control Points (CCPs). • PRINCIPLE 3: Establish critical limit(s). • PRINCIPLE 4: Establish a system to monitor control of the CCP. • PRINCIPLE 5: Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control. • PRINCIPLE 6: Establish procedures for verification to confirm that the HACCP system is working effectively. • PRINCIPLE 7: Establish documentation concerning all procedures and records appropriate to these principles and their application. Daniela Caretto 26 Oct. 2006 IAMB

  33. Manufacturing steps and risk in a jam processing plant RM RECEIVING AND SORTING: • Pesticide residual higher then allowed (in organic: no residues are allowed) • Presence of mould • Suppliers must be asked to guarantee the decaying time from chemical treatments is over (in organic: suppliers must be certified as organic) • A procedure for assessing raw material quality upon receival must be set up • The good state of the raw material affects the final quality of the products (safety and healthiness) ACTIVITY: VISUAL INSPECTION OF EQUIPMENT AND RANDOM ANALYSIS OF SAMPLES TO DETECT PESTICIDES Daniela Caretto 26 Oct. 2006 IAMB

  34. Manufacturing steps and risk in a jam processing plant RM RECEIVING AND SORTING: • Presence of mould might generate toxins. • Appropriate container must be used. • The environment must be airy and fresh. • Hygiene of the place. ACTIVITY: VISUAL INSPECTION OF EQUIPMENT AND RANDOM ANALYSIS OF SAMPLES TO DETECT PESTICIDES Daniela Caretto 26 Oct. 2006 IAMB

  35. Manufacturing steps and risk in a jam processing plant WASHING AND WEIGHING: • Chemical pollution from equipment and water (metals, greases for lubrication, copper or lead welding). • All the processing line was produced in appropriate conditions and only materials for food processing were used. • Maintenance cares are regularly done. • Staff is trained (in organic: this is specially important) • Water was analyzed and is suitable food processing (for ex. chlorine level must be considered). • Hygiene of the plant and of equipment. ACTIVITY: VISUAL INSPECTION OF THE RM Daniela Caretto 26 Oct. 2006 IAMB

  36. Manufacturing steps and risk in a jam processing plant REMOVING STONES, CUTTING THE FRUIT: • Biological and physical contamination of product by dirty equipment and scarce personal hygiene by workers • All the processing line was produced in appropriate conditions and only materials for food processing were used. • Maintenance cares are regularly done. • Staff should be trained (in organic: this is specially important) • Water was analyzed and is suitable food processing (chlorine must be considered). • Hygiene of the plant, equipment and personnel. ACTIVITY: VISUAL INSPECTION OF EQUIPMENT AND WORKERS HYGENIC CONDITIONS Daniela Caretto 26 Oct. 2006 IAMB

  37. Manufacturing steps and risk in a jam processing plant COOKING AND FOAM REMOVING: CCP? Yes • Biological and physical contamination of product by dirty equipment and scarce personal hygiene by workers • Persistence in products of harmful microorganism PREVENTIVE ACTIONS: implementation of the cleaning program. ACTIVITY: • VISUAL INSPECTION OF EQUIPMENT AND WORKERS HYGENIC CONDITIONS • MEASURING pH and TSS TEMPERATURE MEASUREMENT Daniela Caretto 26 Oct. 2006 IAMB

  38. Manufacturing steps and risk in a jam processing plant FILLING THE JARS /SEALING JARS: CCP? Yes • Biological and physical contamination of product by dirty equipment and scarce personal hygiene by workers • Possible presence of glass fragments • Harmful microorganism may survive PREVENTIVE ACTIONS: implementation of the cleaning program. ACTIVITY: • VISUAL INSPECTION OF EQUIPMENT AND WORKERS HYGENIC CONDITIONS • VISUAL INSPECTION OF THE JARS AND LIDS AND REMOVAL OF THE SUSPECT ONES • TEMPERATURE MEASUREMENT Daniela Caretto 26 Oct. 2006 IAMB

  39. Manufacturing steps and risk in a jam processing plant THERMAL TREATMENTS: CCP? Yes • Harmful microorganism may have survived PREVENTIVE ACTIONS: proper sealing of the jars ACTIVITY: MEASURING THE ACTUAL TIME OF BOILING Daniela Caretto 26 Oct. 2006 IAMB

  40. Manufacturing steps and risk in a jam processing plant LABELING: • Safety concerns when expiry date is uncorrect • Bio-physical contamination due to inappropriate handling PREVENTIVE ACTIONS: Ask the HACCP responsible for correct expiry date ACTIVITY: • VISUAL INSPECTION OF THE EXPIRY DATE ON THE LABEL • VISUAL INSPECTION OF THE SAFETY BUTTON ON THE LID Daniela Caretto 26 Oct. 2006 IAMB

  41. Manufacturing steps and risk in a jam processing plant STORAGE OF END PRODUCTS: • Dust particles accumulate on the containers surface that will contaminate the product when open • Alteration can occur in jars not appropriately sealed PREVENTIVE ACTIONS: Implementation of the cleaning program ACTIVITY: • VISUAL INSPECTION OF THE STORAGE ROOM • VISUAL INSPECTION OF THE JARS WHEN PLACED IN THE CARTON BOXES Daniela Caretto 26 Oct. 2006 IAMB

  42. PROCESSING UNITVisit in the Starting Phase Managing Requirements • Separated stocking areas • Clear identification of the raw materials, of the final product and the product in the processing phase • Traceability control Recordings • BOUGHT GOODS (quantity) • SOLD GOODS (quantity) • Processing records • Certification of the raw materials Daniela Caretto 26 Oct. 2006 IAMB

  43. PROCESSING UNITRecordings Recipe Annual Processing Program Suppliers list Supplier’s qualification - conformity certificates - analysis check - firm’s check Raw material qualification - certificates and/or labels - recordings in the receiving phase Processing journal Ins and outs of raw materials and of the final products Daniela Caretto 26 Oct. 2006 IAMB

  44. Evaluation by the Certification Committee The Certification Committee after having evaluate: • the farm/firm report • the inspection report • integrative documents regarding the farm/firm • results of eventual analysis Rratify the judgment of conformity of the farm/firm, the conversion period and issues eventual prescriptions Daniela Caretto 26 Oct. 2006 IAMB

  45. Positive Judgment In case of POSITIVE judgment will be issued the: CERTIFICATE OF CONFORMITY FOR THE FARM/FIRM that states: • the positive outcoming of the evaluation • the type and/or the productive sectors and/or the production lines for which the farm/firm is evaluated • the registration number in the registred operators Registrar, corresponding to the operator Code • a referral to the standards according to which it was issued • the class of the products related to the farm/firm activity • the starting date of the validity Daniela Caretto 26 Oct. 2006 IAMB

  46. Negative Judgment In case of NEGATIVE judgment will be issued: The evaluation report that carries: • the negative outcome by the evaluators • reasons for the negative judgment according to specific prescriptions of the law in force • corrective measures to be carried out to overcome the non-conformities and the time within which this should be accomplished • time and means of eventual appeals with the related law and procedures of referral Daniela Caretto 26 Oct. 2006 IAMB

  47. FARM Surveillance Phase A complete annual visit • Visit to all the plots • Check in the stocking areas • Recordings check • Accountancy check • Check on others farm activities Visit during specific phenologic phases and/or assessment of the productions Check on the products (analysis) • According to an annual analysis plan • In case of specific request of the Inspector Daniela Caretto 26 Oct. 2006 IAMB

  48. PROCESSING UNITSurveillance activity A complete annual visit • Visit to the plant • Check in the stocking areas • Recordings check • Check of the ins and outs • Check the certificates of the raw materials • Check the conformity of all the productive sectors certified Visits during specific processing phases Check on the products (analysis) • According to an annual analysis plan • In case of specific request of the Inspector Daniela Caretto 26 Oct. 2006 IAMB

  49. LIVESTOCK FARMSSurveillance activity A complete annual visit • Visit in the stables • Check in the stocking areas • Feeding check • Check on the veterinary care • Recordings check • Accountancy check Visit during specific production phases Check on the products (analysis) • According to an annual analysis plan • In case of specific request of the Inspector Daniela Caretto 26 Oct. 2006 IAMB

  50. If everything is fine… Certificate of conformity • Is issued on the standards of referral and is valid one year • Authorization to print the labels • The Control Body authorizes the company to print on the labels the script that testify the conformity and of the certification of the product • Has one year validity and can be renewed Daniela Caretto 26 Oct. 2006 IAMB

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