Northeast Organic Farming Association
of Connecticut
2001
Certification Standards for Organic Processing
PO Box 288
Chaplin, CT 06235-0288
Phone: (860) 870-6935
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Food Processing, Manufacturing, Packaging and Labeling
In order to certify that food is organic at the retail level, processors, packagers,
manufacturers, and food handlers must adhere to a program as detailed and verifiable as do
farmers to prevent the loss of organic integrity. If a product is produced both organically and
non-organically in the same plant, each applicant must develop a detailed plan, identifying
critical points of potential co-mingling of organic and non-organic ingredients. NOFA
Connecticut requires the following information from processors as part of the inspection process:
• Current certificates for all organic raw materials
• A complete list of ingredients by weight or volume, as appropriate
• Current facility map
• Detailed flow chart of processing steps
• Facility pest control map
• Storage conditions
• Sample of the audit trail
• Facility sanitation and cleaning methods
• Material Safety Data Sheets (MSDSs) and labels for all products used in cleaning
• Final product labels
• How and by whom materials are transported to and from the plant
I. Raw Ingredients and Additives
Incoming organic ingredients must be accompanied by documentation of their organic
certification. This document must be in the form of Transaction Certificates or copies of
producer certificates. These should be kept on file by the processor and made available to the
inspector. Incoming loads of raw ingredients should be accompanied by bills of lading to verify
the receipt of organic ingredients.
Note: for an organic product to be labeled as “Certified Organic,” 100% of the raw ingredients of
that product, excluding salt and water, must be certified organic. Up to 5% of the product may
be made up from Regulated additives, if the processor can document that an equivalent certified
organic additive is not available.
Approved
1. All ingredients from certified organic sources, except those that are not agricultural products,
such as water and salt.
2. Yeast and other microbial cultures as appropriate
3. Potable water that has been tested and meets state standards for coliforms, lead and nitrates
4. Synthetic vitamins
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Regulated
Additives
1. Natural preservatives, coloring agents, flavoring, texturizers, emulsifiers, and other additives,
such as ascorbic acid and beet juice if necessary for marketing.
2. Carob gum, guar gum, pectins, relatins, potato starch, corn starch, carageenan.
Prohibited
1. Synthetic preservatives, coloring agents, flavoring, texturizers, emulsifiers, or additives of
any other kind.
2. Ingredients known to contain excessive levels of nitrates, microelements, heavy metals or
toxic residues, such as red dye No. 2
3. Sulfites, nitrites and nitrates
4. Intentional additions of genetically modified organisms (GMOs) or their products.
II. Processing Methods
The plant must meet all applicable federal, state and local hygiene regulations and Organic Good
Manufacturing Practices
A. General Requirements
Approved
1. Drying, freezing, centrifuging, hot water or steam processing and fermentation, as appropriate
for the product, and in accordance with Federal Regulations for such products.
2. Stainless Steel utensils and containers
3. Use of appropriate bacterial cultures and fermentation systems
4. Food grade plastic
Regulated
1. Wood smoking
2. Aluminum containers and utensils
Prohibited
1. Irradiation
2. Intentional additions of Genetically Modified Organisms (GMOs) or their products.
B. Cleaning and Milling
Approved
1. All certified commodities must meet government inspection standards
2. Before packaging or processing, all commodities may be mechanically cleaned to remove
dirt, weed seeds, stones, straw, insects, metal and dust
3. All crop drying must be done by natural field drying, bin aeration or artificial drying at
moderate temperatures. Processing facilities must meet appropriate local, state and federal
standards.
4. The temperature of processed flour should not exceed 43 degrees Celsius (109 °F) as it leaves
the grinding stones.
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Regulated
No product can be certified if a similar non-certified product is produced on the same premises,
or by the same company elsewhere, or under the same brand name unless the processor can
clearly demonstrate there exist both the physical facilities and the organizational ability to ensure
that there is no possibility of product mixing.
Prohibited
The use of any synthetic additives, such as preservatives, antioxidants, bleaches or stabilizers.
C. Cleansers and Sanitizers
NOFA Connecticut does not recommend the use of specific cleansers. Conventional cleansers are
allowed, but processors must ensure no contamination of organic product.
For dairy processors, government regulations require the cleaning and sanitizing of all milk
handling equipment using government approved substances. Rinsing after sanitizing is in
violation of government regulations. To neutralize and effectively eliminate chemical
contamination, the following guidelines must be followed:
When used, all chemicals shall not exceed the manufacturer’s recommended concentration for
that use.
Caustic or alkaline washes shall be followed by an acid wash, followed by a rinse, followed by an
appropriate sanitizer at the appropriate concentration.
Organic milk may follow conventional milk if the first organic milk sent through is used to flush
the system and then sold to conventional channels.
D. Waste Management
A waste management plan that includes waste reduction and recycling shall be developed and
maintained.
E. Pest Management
Pest management in organic production facilities should be based on a preventative strategy. The
use of traps with frequent monitoring is permitted, the use of rodent tracking powder is
prohibited. In addition, facilities must:
1. Provide a description of the pest problems and the pest monitoring techniques used.
2. Provide a description of the non-chemical pest control methods used.
3. Provide a description of the use of chemicals for controlling pests in the operation.
F. Packaging
All packaging material must be free of fungicides, preservatives, fumigants, insecticides or other
prohibited contaminants.
All materials used for packaging must be food grade and of suitable design to protect the organic
integrity of the product.
Non-essential packaging should be avoided where possible and considerations should be given to
how the end product packaging may be recycled or returned
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G. Labeling of Processed Foods
Labels may designate a finished product as NOFA Connecticut Certified Organic only if 100% of
the raw ingredients, excluding Regulated additives, salt and water, are certified organic.
Certificates for all organic sources must be included in the application, or sent to the NOFA
Connecticut Organic Certification Program Administrator.
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