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.