Subject: Organic Handling Procedures

What will be done and who will do it?

New employees must:

• Review this procedure.
• Be trained by a team leader.
• Sign the training checklist.

When monitoring produce sanitizer solution concentration, all employees must:

• Separate certified Organic products from non-Organic products during receiving, storage, and preparation.
• Store certified Organic products in their designated storage areas and ensure any non-Organic products being stored in these areas are placed below Organic products.
• Wash, rinse and sanitize cutting boards, equipment, and food contact surfaces between preparing certified Organic products and non-Organic products. Refer to SOP - Cleaning and Sanitizing Food Contact Surfaces.
• Use only approved chemicals and additives listed on the Handler Input Inventory in the processing and handling of certified Organic products.

Who will make sure it's done and how?

• Team leaders are expected to continually model appropriate Organic handling practices for employees.
• Team leaders will continually monitor Organic handling procedures to ensure that Organic products meet the requirements of the Organic certificate and National Organic Standards.

How should problems be fixed?

• Team leaders must immediately re-train and counsel employees who improperly or inadequately monitor produce sanitizer solution concentration.
• Team leaders must notify Director of any issues that can't be solved through training and counseling.

What records will be kept?

• Completed training checklist.
• Organic Handler Input Inventory documents.
• Organic Handler Ingredients Monitoring documents.

Created(Date): 8/18/18

By: Randall Davis, Food Hub Manager

Last Revised: 8/18/18

By: Randall Davis, Food Hub Manager

Document available here - 2.12 Organic Handling Procedures SOP