Organic System Plan â Class OR (Retail) Organic ... - Oregon Tilth
Organic System Plan â Class OR (Retail) Organic ... - Oregon Tilth
Organic System Plan â Class OR (Retail) Organic ... - Oregon Tilth
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<strong>Retail</strong> Application<br />
SECTION 8 Continued: Pest Management<br />
11. List all non-synthetic and synthetic pest control materials used to control pests, including materials that<br />
MAY be used (please note the use of materials may only be used when mechanical, physical and biological<br />
controls prove to be ineffective). Any new materials not listed below and used during the certification year must<br />
be first approved by OTCO.<br />
Generic material Brand or trade name Target Pest Where used Frequency<br />
SECTION 8 continued: Pest Management – Control Materials<br />
12. Are any products used which may be prohibited by organic standards Yes No<br />
13. If yes, please make sure to list them in the chart above<br />
14. Can any pest control products come into contact with any organic<br />
products, display areas or packaging materials<br />
Yes No<br />
15. If yes, please describe your protocols to prevent contamination:<br />
16. If pesticides are used, where are they stored<br />
17. Is your structural pest management program effective Yes No<br />
SECTION 9: Cleaning and Sanitation<br />
1. Sanitation is handled: In-house Outside company<br />
a) If contracted with an outside company, please list the Company Name:<br />
company and their contact information (address, phone,<br />
email)<br />
b) Are they aware that organic products are<br />
Yes No<br />
processed/handled<br />
c) Are they aware of organic requirements Yes No<br />
2. How is cleaning and sanitation documented Pre-op checklist Sanitation Log<br />
Other (specify):<br />
3. Check all cleaning methods used: Sweeping Vacuuming Sanitizing<br />
Compressed air Manual washing<br />
Other (specify):<br />
4. Are all surfaces that contact organic products food grade Yes No<br />
5. Are any direct food sanitizers used Yes No<br />
6. If yes, please list in the chart on the next page (Question 14)<br />
7. Are any no-rinse food surface sanitizers used Yes No<br />
8. If yes, please list in the chart on the next page (Question 14)<br />
9. Are all food contact surfaces thoroughly rinsed to remove<br />
cleaners and sanitizers<br />
Yes No<br />
10. Do you test food contact surfaces or rinse water for<br />
cleanser/sanitizer residues<br />
Yes No<br />
Rev. 5/1/14 Page 12 of 21