Operator #: Operation Name: Date: A. Product Flow 1. Attach a complete written description or schematic product flow chart that shows the movement of all organic products, from incoming/receiving through any labeling/packaging processes to outgoing/shipping. All equipment and storage areas must be identified. In the case of a handler facilitating the movement of product, the flowchart must show the movement of the products from their initial source, through any storage facilities, on to their destination (flowchart can be general and does not need to indicate specific sources and destination). Attached B. Organic Control Points Similar to Hazard Analysis Critical Control Points (HACCP), Organic Control Points (OCP) are points in a handling system where the integrity of the organic product may be compromised. Examples are improper handling of bulk organic product, resulting in commingling with non-organic product, or use of a prohibited pesticide when organic product is present, resulting in contamination by a prohibited substance. OCPs should be noted on the product-movement flow chart. 1. Do you have an Organic Control Point program in place to address areas of potential commingling and/or contamination? YES NO If NO, do you have to implement an Organic Control Point program? YES NO 2. If you have employees, are they trained on organic handling requirements and is this training documented? YES NO If YES, please explain how they are trained and the documentation that is maintained for the training. C. Co-Packers Not Applicable; co-packers not used 1. Does your operation use co-packers to produce any products? YES NO If YES, provide the following information and provide a copy of the co-packers organic certificate. A separate list may be submitted as long as all information in the is listed. List Attached Name of Co-Packer Certification Agency Products co-packed 2. Please describe the business arrangement with the co-packer, including which operation own the recipes/formulations for the products co-packed, which entity creates the labeling and buys the ingredients for the products? D. Off-site Storage Not Applicable; product shipped directly to buyer 1. Please list all off-site storage facilities in the table below. Off-site Storage Facility Is facility certified (Name and address) organic?
Operator #: Operation Name: Date: A. Product Flow 1. Attach a complete written description or schematic product flow chart that shows the movement of all organic products, from incoming/receiving through any labeling/packaging processes to outgoing/shipping. All equipment and storage areas must be identified. In the case of a handler facilitating the movement of product, the flowchart must show the movement of the products from their initial source, through any storage facilities, on to their destination (flowchart can be general and does not need to indicate specific sources and destination). Attached B. Organic Control Points Similar to Hazard Analysis Critical Control Points (HACCP), Organic Control Points (OCP) are points in a handling system where the integrity of the organic product may be compromised. Examples are improper handling of bulk organic product, resulting in commingling with non-organic product, or use of a prohibited pesticide when organic product is present, resulting in contamination by a prohibited substance. OCPs should be noted on the product-movement flow chart. 1. Do you have an Organic Control Point program in place to address areas of potential commingling and/or contamination? YES NO If NO, do you have to implement an Organic Control Point program? YES NO 2. If you have employees, are they trained on organic handling requirements and is this training documented? YES NO If YES, please explain how they are trained and the documentation that is maintained for the training. C. Co-Packers Not Applicable; co-packers not used 1. Does your operation use co-packers to produce any products? YES NO If YES, provide the following information and provide a copy of the co-packers organic certificate. A separate list may be submitted as long as all information in the is listed. List Attached Name of Co-Packer Certification Agency Products co-packed 2. Please describe the business arrangement with the co-packer, including which operation own the recipes/formulations for the products co-packed, which entity creates the labeling and buys the ingredients for the products? D. Off-site Storage Not Applicable; product shipped directly to buyer 1. Please list all off-site storage facilities in the table below. Off-site Storage Facility (Name and address) Is facility certified organic?