Organic System Plan â Class OR (Retail) Organic ... - Oregon Tilth

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Retail Application SECTION 4 Continued - Centralized office/Corporate Headquarters Retail Organic Handling Plan C. Organization Implementation Consistency 1. Describe how and when you train individual locations on organic compliance procedures and policies. 2. Describe how you monitor whether procedures and policies have been successfully implemented at each location. 3. Describe how you ensure employees in all departments seeking certification are provided ongoing access to organic practices, procedures and updates. 4. Describe your plan to correct non-compliances with organic procedures and policies. D. Display Areas 1. Describe how in-store labels are generated and your overall system for verifying the accuracy of organic claims and ingredient statements. Rev. 5/1/14 Page 8 of 21
Retail Application SECTION 5: Background Information 1. Please check below each department that is on your store premises and if you are requesting certification Fresh Produce Bulk food areas Herbs & Spices Meats Grocery Dairy Health & Beauty Prepared Foods – Bakery Prepared Foods – Deli Prepared Foods – Salad bar Prepared Foods – Coffee bar Prepared Foods – Juice bar Other (specify): Warehouse (separate facility) Have department Requesting Certification Conduct Employee Training 2. Does your store have receiving protocols established to examine new incoming organic products prior to placing in store inventory 3. If yes, please describe: Yes No 4. Is there a quarantine protocol for organic products that arrive with improper labels, are damaged in some way, or have their organic integrity compromised Yes No SECTION 6: Employee Training 1. Do you have an employee-training program Yes No 2. Is your training program written down Yes No 3. Does your training program document individual employees’ training Yes No 4. Does your training program include training on the proper handling of organic products Yes No 5. How often do you require refresher trainings 6. Do your employees understand the USDA Final Organic Rule and Regulations for labeling products as organic Yes No 7. Do your employees understand the basic production methods associated with certified organic production Yes No 8. Are your employees empowered to re-label organic food as non-organic in the event that commingling or contamination has occurred Yes No 9. Do your employees sign an affidavit or other document, stating that they understand the responsibilities in maintaining the integrity of organic produce Yes No 10. Please attach copies of your training program protocols and forms used. Attached 11. Be sure to indicate which departments train their own employees from the department list in Section 4 above. Rev. 5/1/14 Page 9 of 21
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Organic System Plan â Class OR (Retail) Organic ... - Oregon Tilth