Producing certified organic products in a facility that is also running conventional products requires careful consideration of production schedules, labeling and storage of products and tools

摘要

Food processing represents a critical in the organic food handling in from farm to fork. Conventional processors are now wondering if they can produce a certified organic product in a facility that is also running conventional products - and what it will take to comply with the National Organic Program regulations. While many believe that "organic certification" will require that every product produced in their facility has to comply with the organic standards, the truth is, all products do not have to be organic. Rather, it requires careful consideration of production schedules, labeling and storage of conventional and organic products and tools with an eye towards creating a segregated environment that protects the integrity of the organic products without interfering with the production of conventional ones.