1. Auditing Organic Food Processors

2. Presented By: Maida Asif (16 – 21010) Muhammad Shahid (16 – 21004) Fatima Sajid (16 – 21018) Course: Public Health and Nutrition Instructor: Dr. Qurat –Ul – Ain M.Phil Food Safety and Quality Management Forman Christian College (A Chartered University)

3. Defining Organic Food processing Organic food is a food that is grown according to a set of principles and legally defined standards. Organic food processing can be defined as taking ingredients produced to these standards and converting them in to a product that is acceptable and desirable to the consumer whilst maintaining the organic ‘integrity’ of the ingredients, the products and process. Organic food processing is not just the substitution of organically grown ingredients for non- organically grown ones, but the conversion of a set of production principles into a consumer product It is a part of a whole food production and supply system and not just a separate function that sits between primary production and consumption.

4. Demands of organic food processing It has to meet high standards of food safety but have minimal packaging and use minimal additives. Trying to adopt a local ingredient sourcing policy when there is currently UK shortage of organically produced raw materials. It has to satisfy environmental requirements such as efficient energy use but short production runs in non-dedicated factories leads to greater cleaning requirements and greater processing losses.

5. EU standards for Product Formulation 70-95% organic ingredient content Cannot be described as organic in the sales description but ingredients can be identified as organic in ingredient declaration. 95-100% organic ingredient content Can be defined as organic in sales description but must include a reference to the agricultural ingredient as obtained from the farm,

6. Certification And Auditing Process CERTIFICATION Time Scale Choice of Certification Body Preparation Source of Information

7. Certification And Auditing Process Operator to plan enough time into the development process to allow for certification Operator to ensure that development plans and launch dates are realistic Time Scale Operator will need to select a certification body authorized to undertake organic certification. Choice of Certification Body

8. Certification And Auditing Process In initial preparation prior to submitting an application delays are to avoided More of the required information to be provided at the beginning to make the process more easier Preparation Certification bodies provide sufficient information but preference to be given to advisory visits Alternatively services of a recognized independent consultant may be used Premature sale or marketing of non-licensed organic product to be avoided- Legal Offence Source of Information

9. Obtain Copy of Organic Standards Compare various standards and charges Choose Certification Body Optional but recommended Advisory Visit Product specification sheet (s) GMO declaration Supplier certificates Labels HACCP Pest Control Details Prepare and Submit Application Receipt of Application Acknowledged and Inspector Allocated How to gain Organic Accreditation?

10. Quality manual Training records Goods in records Production record Sale/Output records Invoices Copy left at site Inspection Specifications checked Certification equivalence of ingredients checked Any other issue decided upon Report Submitted for Consideration by Certification Department Send in any requested information Sign and return Compliance From Issued Detailing Actions Both process and products licensed License last for 12 months Organic License Issued

11. The Auditing Process

12. Confirmation Letter Date and time of the inspection (agreed); the inspector will confirm these details in writing Inspector to be supplied with a copy of the application form, previous report and supporting information On arrival at the site the inspector will briefly explain what is required and agree a logical program for audit Physical inspection of the process Appropriate staff and documentation to be present Introduction

13. Confirmation of Current Status Check of Product Range Product Specification Labelling Status of Suppliers GM Declaration Review of Training Procedures

14. Physical Inspection of Premises A tour through all stages of the process from goods in to dispatch Storage of cleaning chemicals and pest control material to be noted A detailed check of input, production, cleaning and pest control records to confirm the information supplied verbally and that documented procedures are being adhered to Documentation

15. Audit Trial and Mass Balance Analysis One product taken physically from storage or from records Traced through the process records to ensure that integrity has been maintained A check will also be made to ensure that quantities of ingredients used correlate with the amount of finished product produced from them

16. Report and Summary A report produced on the site and summarize the findings Issues raised Inspector role is to gather information and make recommendations They are not allowed to give advice and they do not make the final decision about whether the license should be awarded

17. Types of Audit AUDIT InitialAnnualUnannouncedAdditional

18. Purpose of Inspection Statutory and organic certification requirements Correct use of logos and verifying level of sales values for fee assessment Two way flow of information, recommendations for improvements Surety to the consumer that product is organic, when he/she picked a product off the shelf

19. Product labelling checked to ensure that it complies with regulatory requirements and the individual certification body standards Checks are also made to ensure that examples held by the certification body match those in use by the license holder

20. Knowledge of standards One area that is assessed is understanding and knowledge of the standards It is a requirement that staff are given training This is assessed by level of compliance with the standards in general and by talking to production operatives to assess their knowledge of organic operating procedures

21. Attitude and competency of management and staff evaluate the attitude of the management and staff The company culture and attitude of management and staff is often the first impression that is gained by the inspector upon arrival at site. Where it becomes obvious that organic integrity of products may be at risk, then increasing penalties will be imposed eventually leading to a suspension of the license

22. Future trends Greater use of information technology allowing full traceability back to the primary producer. Use of ‘genetic fingerprinting’ by DNA techniques could be used for traceability purposes or developed as a test for organic integrity. Self assessment becoming a part of the annual audit. An increase in the number of unannounced audits More emphasis on the equivalence of production methods used for imported organic products