8.1 General Information
8.1.1 The integrity of organic products shall be maintained throughout processing procedures. To do so, it is advisable to use techniques appropriate to the kinds of ingredients used.
8.1.2 Preparation methods require the observance of a strict set of rules.
8.1.3 Irradiation (ionizing rays) and the use of microwaves on organic ingredients or products are prohibited.
8.1.4 Handling of organic food in preparation facilities shall be done using procedures intended to avoid contamination by any substances prohibited in these standards.
8.1.5 The main ingredients in organic products shall be produced according to organic standards. A product may not contain both an organic and a non-organic version of the same ingredient.
When any of the agriculturally produced ingredients used are not available in organic format, the following provision shall apply:
| a. |
In order for this product to be labelled as "certified organic", the main ingredients used in processing a product to be certified shall account for at least 95% of the end product, rounded to the nearest whole number and expressed as a percentage by weight or by volume (whichever of the two is more appropriate).
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8.1.6 Agriculturally produced ingredients and certain food additives not available in certified organic format are regarded as secondary ingredients. These ingredients should not represent more than 5% of the end product, expressed in percentage by weight or by volume (whichever of the two is more appropriate).
| a. |
These ingredients shall be replaced by organic equivalents as soon as they become available.
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| b. |
Any given ingredient cannot be regarded as being both a main ingredient and a secondary ingredient in the same product.
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| c. |
Secondary ingredients include the following:
- agricultural produce not available in organic form as long as they do not originate from genetically modified organisms;
- non-agricultural ingredients mentioned in tables A3.1 and A3.2;
- thickening agents, dyes and flavours derived exclusively from vegetable or animal sources;
- untreated aromatics, spices and condiments;
- fermentation organisms (yeasts).
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8.2 Facilities and Equipment
8.2.1 Facilities and equipment in processing establishments shall comply with all regulations and hygiene measures intended to guarantee food safety. Procedures shall be established to prevent contamination or deterioration of food throughout its preparation. Enterprises shall implement building and equipment sanitation programs in compliance with government requirements.
8.2.2 Equipment and surfaces coming into contact with food shall be made of inert materials that have been approved for use with food.
8.2.3 Lubricants used in equipment maintenance shall be approved for use in food preparation.
8.2.4 Washing and disinfecting operations for equipment and surfaces coming into contact with food shall be followed by double rinsing with potable water, to insure that they are free from cleaning product residues.
8.2.5 Enterprises using the same premises to handle both organic and non-organic agricultural products shall demonstrate that they have the physical and administrative capability to ensure adequate segregation of these products. With regards to the physical segregation of products:
| a. |
Processing, transporting and storage equipment shall be cleaned whenever there is a changeover between non-organic and organic products.
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| b. |
Equipment and storage locations reserved for organic products shall be clearly identified.
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8.3 Processing Procedures
8.3.1 Processing methods should be mechanical, physical or organic (e.g.: fermentation, smoking) and as much as possible reduce the use of non agricultural ingredients and additives (Table A3.1). Additives and processing aids may not be added to a product except for the following reasons:
| a. |
to maintain its nutritional value;
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| b. |
to enhance its natural preservative capacity or stability;
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| c. |
to provide it with a composition, consistency and appearance which will not mislead the consumer as to its nature, substance and quality, provided that:
- there is no possibility of obtaining a similar product without the use of such an additive or processing aid;
- it contains no other substance prohibited by these standards.
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8.3.2 Transformation of maple syrup into derivative products (maple butter, sugar, taffy, etc.) shall respect the current organic processing standards. No other product may be added to syrup or other maple products during their production, whether to improve the taste, texture or appearance. Cones may be used if they constitute less than 5% of the weight of the final product and are guaranteed to be GMO free.
8.3.3 In the particular case of fruit and vegetables, any methods used to ensure a product's improved visual presentation (e.g. waxing, misting, etc.) shall be compatible with these standards and there shall not be any use of prohibited substances.
8.3.4 It is forbidden to add sulfites or nitrites and nitrates during the various steps in the preparation to certain organic foods, except in the following cases, were specific labeling requirements apply (see Section 9.3.2) :
- In the fabrication of wine and alcoholic beverages, where a reliance on sulfites is permitted;
- Certain butchery products where, a reliance on nitrites and nitrates becomes imperative.
A detailed list of authorized additives and processing aids, and also authorized procedures are provided in Tables A3.1 and A3.2, appended to these reference standards.
8.4 Pest Control
8.4.1 Pest avoidance is possible through the adoption of good production practices. Pest control should be primarily preventive, using methods such as disruption, removal and elimination of habitat and blocking entry points. Extermination treatments using pest control products shall only be considered as a last resort.
8.4.2 Recommended solutions for problems caused by insect and rodent pests include installing physical barriers and treatments like ultrasound, sound, light or ultraviolet light. Authorized solutions include static bait and pheromone traps, controlled temperature controlled atmosphere (carbon dioxide, oxygen, nitrogen) and the use of diatomaceous earth. In addition, the other substances listed in Table A4.2 may be used in handling, storing, transport or processing equipment and facilities and provided that contact with organic products and packaging materials is avoided.
8.4.3 The fumigating of storage facilities and premises is a regulated procedure requiring authorization from the certification body. No organic foods or raw ingredients shall be on the premises or in storage facilities during fumigation. The certification body shall be informed in writing of each fumigation, far enough in advance to be able to send an inspector to supervise it, if it deems it necessary. Food products shall be removed from the premises for at least 72 hours (three (3) days) during fumigation. In order to minimize errors, the fumigation shall be undertaken by a trained professional. Details of the operation, including date, kind of products used and the address of the pest control service shall appear in the records. A test for residues may be ordered before organic products are reintroduced following fumigation. A plan of action shall be developed with the purpose of eliminating or at least reducing the reliance on such procedures.
8.4.4 Banned treatments include irradiation, fumigation of food or raw ingredients, and fumigation of production and storage facilities with ethylene oxide or Lindane (DDT).
Fumigation with the carbon dioxide (CO2) in presence or not of food is authorized.
8.5 Packaging Material
8.5.1 Packaging materials shall be of food grade quality, clean, appropriate for their intended use and shall not contaminate the food. As much as possible, packaging materials shall be recyclable or returnable. Over-packaging shall be avoided.
Generally speaking, banned materials include lead, PVCs and other chlorinated plastic materials.
8.6 Personnel Training
8.6.1 Employees directly involved in the preparation of organic food shall be provided with appropriate training, relative to the tasks they perform within the system put into place by the enterprise.
8.6.2 Employee categories and positions subject to training shall be designated and shall include all personnel in a position to affect the organic integrity of products, within the framework of carrying out their tasks.
8.6.3 Training sessions shall meet the following minimal requirements: |
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