IFOAM Norms for Organic Production and Processing, Download
IFOAM Norms for Organic Production and Processing, Download
IFOAM Norms for Organic Production and Processing, Download
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6 <strong>Processing</strong> <strong>and</strong> H<strong>and</strong>ling<br />
6.1 General<br />
General Principle<br />
II. | <strong>IFOAM</strong> Basic St<strong>and</strong>ards<br />
<strong>Organic</strong> processing <strong>and</strong> h<strong>and</strong>ling provides consumers with nutritious, high quality supplies<br />
of organic products <strong>and</strong> organic farmers with a market without compromise to the organic<br />
integrity of their products.<br />
Recommendations<br />
H<strong>and</strong>lers <strong>and</strong> processors should h<strong>and</strong>le <strong>and</strong> process organic products separately in both time<br />
<strong>and</strong> place from non-organic products.<br />
H<strong>and</strong>lers <strong>and</strong> processors should identify <strong>and</strong> avoid pollution <strong>and</strong> potential contamination<br />
sources.<br />
St<strong>and</strong>ards shall require that:<br />
6.1.1 H<strong>and</strong>lers <strong>and</strong> processors shall not co-mingle organic products with non-organic<br />
products.<br />
6.1.2 All organic products shall be clearly identified as such, <strong>and</strong> stored <strong>and</strong> transported in<br />
a way that prevents contact with conventional product through the entire process.<br />
6.1.3 The h<strong>and</strong>ler <strong>and</strong> processor shall take all necessary measures to prevent organic products<br />
from being contaminated by pollutants <strong>and</strong> contaminants, including the cleaning,<br />
decontamination, or if necessary disinfection of facilities <strong>and</strong> equipment.<br />
6.2 Ingredients<br />
General Principle<br />
<strong>Organic</strong> processed products are only made from organic ingredients.<br />
Recommendations<br />
Processors should use organic ingredients whenever possible.<br />
Enzymes, fermentation organisms, dairy cultures, <strong>and</strong> other microbiological products should<br />
be organically produced <strong>and</strong> multiplied from a medium composed of organic ingredients, <strong>and</strong><br />
substances that appear in Appendix 4.<br />
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