Organic Systems Plan (MOSA)

85. Provide information for storage areas. Off-site storage facilities must be certified organic, or excluded from certification. A storage facility that receives organic packaged product or otherwise enclosed in a container, and does not repackage or otherwise process the product does not need to be certified. Contact MOSA to determine if storage qualifies for exclusion. The Excluded Handler form must be completed for such facilities. Storage areas must be indicated on facility map(s). List all storage areas below.

Storage Information - Cooler/Freezer 1

USE

• Ingredient Storage

LOCATION

• Cooler/Freezer 1

TYPE OF STORAGE

• Refrigerated storage

CAPACITY

• 4+ Pallets

FOR ORGANIC USE ONLY

• No

HOW IS CONTAMINATION PREVENTED

• Designated zones and/or pallets for Organic products

Storage Information - Cooler 2

USE

• In-process Product

LOCATION

• Cooler 2

TYPE OF STORAGE

• Refrigerated storage

CAPACITY

• 4+ Pallets

FOR ORGANIC USE ONLY

• No

HOW IS CONTAMINATION PREVENTED

• Designated zones and/or pallets for Organic products

Storage Information - Cooler 3

USE

• Finished Product

LOCATION

• Cooler 3

TYPE OF STORAGE

• Refrigerated storage

CAPACITY

• 4+ Pallets

FOR ORGANIC USE ONLY

• No

HOW IS CONTAMINATION PREVENTED

• Designated zones and/or pallets for Organic products

Storage Information - Freezer 2

USE

• Finished Product

LOCATION

• Freezer 2

TYPE OF STORAGE

• Frozen storage

CAPACITY

• 4+ Pallets

FOR ORGANIC USE ONLY

• No

HOW IS CONTAMINATION PREVENTED

• Designated zones and/or pallets for Organic products

Storage Information - Storage/Facilities

USE

• Packaging Material

LOCATION

• Storage/Facilities

TYPE OF STORAGE

• Dry storage/pallet racking

CAPACITY

• 4+ Pallets

FOR ORGANIC USE ONLY

• No

HOW IS CONTAMINATION PREVENTED

• Designated zones and/or pallets for Organic products

Additional Comments

Small facility, limited storage capacity, generally only work with inventory on hand to meet sales or processing inventory. Fresh in and fresh out.

86. List products stored off-site, and contact information for off-site storage location.

No products are currently stored off-site.

87. Waste products sold as organic must be certified. Some examples of waste products include whey from cheese making, grain cleanings from seed conditioning, meal from oilseed processing, or water used in processing or cleaning. Will any waste products from certified organic ingredients be sold as certified organic? If "yes," submit an Organic Product Profile for each product.

No.

88. How do you manage waste from processing? List all that apply. On-site dumpster, material recycling, water recycling, water filtering, smokestack filters, composting, daily pickup of waste, sediment ponds, application to organic land, application to nonorganic land, other.

On-site dumpster, material recycling, composting, other.

89. If "other," explain.

Vermicompost of vegetable scraps from processing.

90. Do you have records on your waste volume?

Yes

91. All personnel should receive appropriate training to maintain food safety and organic integrity. How many people are employed at your organic production facility(s)?

8-10 employees

92. Describe procedures ensuring personnel have appropriate training in organic handling practices and general food handling/protection.

Extensive food handling training to cover all aspects of processed product - focusing specifically on cross-contact/cross-contamination in processing.

93. Is this training documented?

Yes

94. Do you have a QA program in place? If so, which program do you use (HACCP, HARPC, TQM, etc.)?

No formal program in place at this time. HARPC/Preventive Controls plan for food hub operations in progress of being developed.

95. Are any outside quality assessment services used? If so, list name of assessment company.

None at this time. Occasional lab testing is done with Alliance Analytical Laboratories.

96. Indicate type(s) of product testing used. List all that apply. Ingredients prior to purchase, finished product, product during production, ingredients upon receipt, none.

Finished product.

97. Are ingredient samples retained? If so, for how long?

No. Ingredient samples are not currently retained.

98. Are finished product samples retained? If so, for how long?

No. Finished product samples are not retained (with the exception of frozen processed goods with a shelf life of 1 year).

99. Indicate any other means to monitor product quality and/or the effectiveness of your organic management plan.

Records and supplier verification.

100. Describe product recall system, or attach product recall plan.

Product recall plan is available upon request. Recall SOP is available here.

101. Do you anticipate any changes to your quality assurance system? If yes, describe.

Yes. As we implement HARPC/Preventive Controls we will be adding to our quality assurance systems - including more scheduled testing, retains, and additional documentation.

102. Specify any type(s) of environmental testing conducted.

Annual swab testing of food contact and non-food contact surfaces are conducted.

103. Are any other means not described above taken to ensure that organic integrity is maintained?

Yes

104. If "yes," list organic compliance plans and organic integrity protection methods.

Facility is under key card access and video surveillance by our Public Safety department at the college.