Processing is any modification of a raw agricultural product. Handling is to sell, process or package agricultural products. The NOP standard requires processors and handlers of organic products to be certified. (Distributors of packaged organic product and final retailers are typically exempted from organic certification.)
You will want to read:
Practice Manual This is an 85-page PDF to read online or to download. If you prefer, you can receive a paper copy in the mail, plus any forms you may need. Call 568-6030 to order
We urge anyone interested in certifying their processing or handling operation to first speak with Joan Cheetham (568-6034; firstname.lastname@example.org) or Corinne Wesh (568-6032; email@example.com; ). It will be a time saver.
There are instances when a farm operation will need to complete an organic handling plan (OHP); these include on-farm poultry slaughtering and other value-added products (e.g., bottling milk or fermenting vegetables). For simplified on-farm processing please complete the On-Farm Processing form. If you are uncertain whether to complete the OHP or the On-Farm form, please contact our office.
Below are the forms you will need to certify a processing and handling operation:
- Organic Handling Plan
- Multi-ingredient Product Profile Use this form to detail the composition, processing, and label category of each multi-ingredient organic product you make. If you offer only single ingredient products, you need the next form and not this one.
- Single-ingredient Product Profile. Use this form to detail the processing and labeling of each single-ingredient organic product you make.
- Materials List. Use this form to identify all the materials and inputs you use in the operation of your processing facility. Cleaning agents, filtering aids, disinfectants, pest control materials, and equipment lubricants are among the materials that must be identified and approved.
- Applicant Fees Form
- Rebate (Cost Share) Explanation (instructional)
- Organic Producer Endorsement – Processors and Handlers
- Verification of Ingredient Status – if you are uncertain if you need this form, please contact Joan or Corinne (above).
- Slaughterhouses. Organic meats that bear an Organic label must be processed in a certified organic slaughterhouse. We encourage organic livestock producers to work with their slaughterhouses on becoming certified. Here is a helpful information document as well as a custom supplemental form just for this purpose. Information for Organic Slaughterhouses and Slaughterhouse Supplement Form .