Organic Systems Plan (MOSA)

39. Provide a written description below showing how and where ingredients/products are received, stored, processed, packaged, and warehoused, and identifying all equipment used, storage areas, and where ingredients are added or processing aids used. Include OCPs in the product flow description. A schematic product flow chart may be submitted to provide this information. If you have a formal OCP plan that contains information beyond what we ask here, please submit that plan.

Product arrives from suppliers, is checked in at receiving for quality and temperature (OCP #1), before being stored in an Organic specific cold storage zone in a walk-in cooler (OCP #2). Processing areas, equipment, and food contact surfaces are cleaned and sanitized prior to production processes (OCP #3). Product is then processed in an Organic only production shift using shared use equipment that has been cleaned and sanitized prior to production (OCP #3). In progress product is stored in between processing shifts or tasks (OCP #4). Product is packaged (OCP #5) and stored in Organic specific cold storage zones in our walk-in cooler or freezer among other finished goods (OCP #6). Finished goods are labeled with all required product information including Organic identifiers. Finished goods are then shipped out for sale to customers (OCP #7).

40. To prevent commingling and contamination, all equipment used in organic production or handling must be free of nonorganic product and prohibited materials. Equipment used for both organic and nonorganic processing or handling must be cleaned and/or flushed prior to use on organic products. Keep records of cleaning and flushing activities. Submit facility map(s)showing equipment location and areas used for organic processing, packaging, or storage.

Describe cleaning methods for equipment used in processing (including sweeping, scraping, vacuuming, compressed air, manual washing, clean in place (CIP), steam cleaning, sanitizing) used prior to organic production runs (or submit SSOPs if desired). Products used for equipment cleaning and sanitation must be listed on the Handler Input Inventory. Submit product labels and ingredient information for inputs not OMRI listed or previously approved by MOSA.

All processing food contact surfaces such as work tables, sinks, etc are cleaned in place prior to processing. A general all purpose cleaner is applied, surfaces are scrubbed, rinsed with water, and excess water is removed with a squegee. SaniDate 5.0 sanitizer/water solution is sprayed on and allowed to dry. This same process is used for processing equipment with the exception of smallwares which are machine washed and sanitized using a high temp sanitizer cycle.

41. Describe purge procedures, quantities purged, and purging documentation. If no equipment purging is done, note "N/A".

N/A

42. Are all surfaces that contact organic products food grade?

Yes.

43. If "no," explain.

N/A

44. Good sanitation practices must be used throughout the facility. Residues from cleaning materials must not contaminate organic products. List all cleansers and sanitizers used in the processing facility on the Handler Input Inventory and submit product labels and ingredient information for inputs not OMRI listed or previously approved by MOSA. How is sanitation handled?

In-house

45. Provide the name of your in-house sanitation officer or contract cleaning service, and their contact information including address and phone number.

Jessie Burnell; Food Hub Coordinator - 224 E Crosstown Parkway, Kalamazoo, MI 49001 269.548.3303

46. Describe general facility sanitation methods used prior to organic production runs (or attach SSOPs if applicable).

Facility sanitation methods used prior to Organic production runs are the same (as described above under section 39 & 40). SOP documentation can be found here.

47. Are any cleansers/sanitizers listed as restricted or prohibited by the National List? List inputs on the Handler Input Inventory.

No.

48. What measures are in place to ensure that the residues of cleanser/sanitizers and/or nonorganic food matter do not remain on processing equipment and/or containers when organic processing occurs? List all that apply. pH testing of rinsate, residue testing on food contact surfaces, other, use sanitizer with ingredients on the National List, purge/flush, mechanical cleaning.

Use sanitizer with ingredients on the National List, other, mechanical cleaning.

49. If "other," explain.

Schedule processing of Organic product before processing any non-Organic products. Use high heat sanitizing for smallwares in dishwasher.

50. If testing is done, describe the type of test(s) and sensitivity level(s) of testing materials.

N/A

51. How, and how often, is general sanitation monitored?

Daily inspection by the food safety manager and/or designated supervisor.

52. Where are cleaning/sanitizing materials stored?

Cleaning and sanitation materials are stored in a separate room of the facility adjacent to the processing area.

53. What methods are used to maintain employee hygiene?

SOP documentation and training, and daily inspection by food safety manager and/or designated supervisor of the facility.