Pacific Agricultural Certification Society
nd
3402 32
Ave. Vernon, BC V1T 2N1 phone 250.558.7927 fax 250.558.7947 [email protected]
Distributor – Packer – Processor Plan
Distributors, Packers (including Re-Packers, Packinghouses & Slaughterhouses), Processors should use this form. Brokers
who do not wash, pack or process product should use the Broker Plan, not this form. Definitions are contained in the guide.
Note: if your product is sold in the US or may become an ingredient in an organic product sold in the US, you must complete the NOP
Addendum. If shipping into Quebec, be sure to have CAAQ Labeling Approval from PACS. If shipping or you are planning to ship into
any other jurisdictions, be sure to contact the PACS for further assistance.
Form instructions: This form can be completed on computer (save this form onto your harddrive before filling it in; to fill in put
cursor in grey boxes) or with a black ink pen. Do not use pencil. If you run out of room, attach another file or sheet of paper.
Keep a copy of this form for your records. Section marked VO are for the verification officer only.
Enterprise Name
Date (dd /mm/yyyy)
Head office mailing address
Location address(es)
Provide directions to company location (attach separate sheet if information cannot fit in this space)
Contact Person(s) (title(s) and name(s)
Tel.
Fax.
Legal Status
Sole Proprietorship Partnership Limited Company
Corporation Cooperative Other-specify
Email
For Office Use Only:
Date reviewed:
Reviewed by:
A. CERTIFICATION INFORMATION
1.
List current organic certification by other agencies
Are you planning to keep concurrent certifications?
yes
no
2.
Have you previously applied for, or been granted organic certification?
year of application and outcome of the application.
3.
Are you working with the most current version of the BC Certified Organic Management Standards?
yes no
I don’t know
4.
Have you reviewed the 2006 National Standards and Permitted Substances List while filling in this Plan? These materials can
be found on the Internet at: http://www.pwgsc.gc.ca/cgsb/on_the_net/organic/index-e.html
yes no
5.
Do you train your staff about the requirements of the BC Certified Organic Management Standards? yes no
Have you started training your staff particularly your key staff about the requirements of the National Standards?
If no, explain how you plan to rectify this situation
6.
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yes
no If yes. Please list certification agency,
Will your company want to use the Canadian organic mark when it is available, if qualified?
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yes
yes
no
no
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Ver2-26july07
Confidential when completed
Pacific Agricultural Certification Society
3402 32nd Ave. Vernon, BC V1T 2N1 phone 250.558.7927 fax 250.558.7947 [email protected]
B. OVERVIEW OF OPERATIONS
7.
Name of person in charge:
Name of person in charge:
Organic operations
Bookkeeping (accounts)
Production
QC/QA
Plant
Sanitation
Shipping/receiving
Pest Control
8.
In the last 12 months has your operation been visited by any regulatory body or received a consumer complaint in regards to
your Organic operations or products? yes no
If yes, explain what happened
9.
Indicate which organic handling categories apply to this facility and your company. (Check all that apply)
Process single-ingredient products
Grocery and or Produce Distributor
Process multi-ingredient products
Warehouse/Storage Facility
Packer (includes washing) of raw agricultural products
Other (please specify):
Pack other’s processed products (includes freezing, heating, cutting, but not blending)
Re-pack of products that are already certified organic (with no added ingredients)
Note: if you are a retailer, brokerage or marketing company contact the PACS office for a different form
10.
Briefly summarize your overall business activities (Most importantly we need to understand what you do or what you plan to
do with organic products & with whom you are dealing or with whom you plan to deal, & what you are seeking certification
for).
11.
Product List: Submit a separate list of all products (organic and non-organic) that you deal with. This can be the company
catalogue or similar document.
Product list included yes no
If no, explain
12.
Note: This is a mandatory submission.
Does the company (or are there plans to in the next year) distribute, process, pack or label the same product in both an
organic and non-organic form? yes no
13.
List processes, activities, products for which certification is being requested (use a separate sheet of paper if necessary)
14.
Does your company ever arrange for the harvest of organic crops? yes
no
Does your company ever arrange for transport of raw, unpackaged organic crops?
15.
yes
no
Note: If you are involved with either of these activities PACS will require that you have ensured the organic integrity of the
harvest – this would include the cleaning or dedication of harvest and transport equipment and bins or totes. Documentation
will be necessary for verification purposes.
Packer Sheet: If you pack (or intend to pack) previously certified organic products, but do not blend ingredients together and
add no ingredients or processing aids, submit Packer Sheet along with this Plan. See the DPP Instruction sheet for guidance.
We currently pack organic goods
We intend to pack organic goods within the next 12 months
We do not pack or re-pack organic goods
We have completed the PACS Packer Sheet
Add comments here if necessary
Note: This form is mandatory when applicable
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Pacific Agricultural Certification Society
3402 32nd Ave. Vernon, BC V1T 2N1 phone 250.558.7927 fax 250.558.7947 [email protected]
16.
Indicate how your company’s organic products are distributed or sold. (Check all that apply)
Bulk sales to food processors for use in other products
In retail packaging under our own label
In retail packaging under a private label (someone else’s brand name)
In bulk to retailers or food distributors
Direct sales to consumers
Other or explanation:
17.
Does your company have a relationship with other businesses that provides you with another service i.e. grow, produce,
process, store, label, market, broker organic products on your behalf? yes no If yes, complete the following:
Company or Farm Name
Service provided (i.e.
grow, produce, process,
store, label, market,
broker)
Commodities (or
products)
Certification body of
company or farm
Brand Name
(if any) of product
sold as
If further space is needed please attach additional page
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C. PRODUCT FLOW
18.
Attach an accurate FLOW CHART or a LIST that explains what is done to/with organic product within your facility. Start with
receipt of organic products or ingredients, and list/explain each step including: cleaning, re-packing, processing done, along
with equipment used. Finish when finished goods change custody. If you have several different types of products submit
different flow charts for each product or each type of product, as this would make it clearer to PACS about what is being done.
If you wish you may also submit a facility map.
Flow chart is attached.
Flow chart is not attached. Explain why:
Note: A flow chart is required for all operations. For some, like re-packers and distributors, it may be quite simple. Application
will not proceed without flow chart(s).
Optional facility map is attached
19.
For operations dealing with both organic and non-organic goods, is the organic aspect of the operation handled sufficiently to
assure that each organic run is:
(Check all that apply)
separated by place or time from similar operations performed on non-organic products
announced in advance, and appears in the enterprise’s production schedule
tracked by lot codes or numbers
tracked in all recordkeeping systems
this is not applicable as this operation only handle organic goods
20.
Are any goods (non-organic or organic) or containers in your facility treated with a substance (i.e. DPA, quaternary
ammonium, fumigants) prohibited in COABC Materials List or not listed in the National Permitted Substance List?
yes no
If yes, explain which materials and how you keep organic products segregated or protected.
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Pacific Agricultural Certification Society
3402 32nd Ave. Vernon, BC V1T 2N1 phone 250.558.7927 fax 250.558.7947 [email protected]
D. MARKETING & LABELING
National Standards sections 8.4.2 sets out labeling requirements for products not in retail packaging. Retail labeling
requirements vary by percentage of organic ingredient in the product. Refer to Sections 10.3, 10.7.3, 10.7.5, 10.8.
21.
Does your company own the organic products that you market?
22.
Does your company have its own marketing label or brand name for organic products?
If yes, provide name or names of marketing label, or brand name(s):
23.
PRIVATE LABELING: Does your company plan to process or custom label for another company?
If yes, complete the table below for those products
Product name (how it
Company for which you do
Is contracting company
appears on the label)
the work
certified organic?
24.
25.
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yes
no
own some
contract market some
yes
no
yes
no
What certification agency is
listed on label
Contact the PACS office for more instructions if you are doing private labeling.
Does your company ship organic products in non-retail packaging or containers? yes
no
If no, go to next numbered question.
If yes, answer the following:
Are all these outgoing organic products in non-retail packages or containers marked with:
a. the name and address of the person or organization responsible for the production, preparation or distribution of the
product? yes
no
b the name of the product
yes
no
c. the organic status of the product
yes
no
d. information that ensures traceability (e.g. lot number)
yes
no
If no to any of the above please explain:
Submit labels for each product your company is responsible for any of the following:
 product recipe(s) and/or sourcing ingredient(s)
 labeling
 labels which indicate organic, organically grown, certified organic, organically raised or similar claims.
 labels that show the name Pacific Agricultural Society, PACS, or British Columbia Certified Organic
 labels with any organic claim that has not been approved by another certifier.
 private labels in another companies name: submit copies with the above information or verification of approval by
another relevant Certification Agency.
With each label include the following information:
 Is it to be used on product to be sold in the US?
 Is it to be used on product to be sold in Quebec?
 Do you want to use the Canadian Organic Legend on the label?
 If another certifier has already approved the label, provide that information.
Labels attached, along with required information.
Renewing applicant: I have checked PACS label reviews against labels in use and there are no new or changed labels and
I am not sending product into any jurisdictions not assessed in last review.
Renewing applicant: I am submitting some of my labels (replacements, new products or jurisdictional changes) and
requesting a review.
If labels are not attached explain why not
Note: If there are “private labels” talk to the PACS office for instructions.
This Section above is accurate
See narrative for details
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Pacific Agricultural Certification Society
3402 32nd Ave. Vernon, BC V1T 2N1 phone 250.558.7927 fax 250.558.7947 [email protected]
E. PACKAGING & TEMPORARY CONTAINERS
National Standards Section 8.3.4: Organic products shall be packaged with materials that prevent commingling,
contamination and pest infestation and do not cause a loss of organic integrity. 8.4.2 Organic products sold, labeled or
represented as organic, in accordance with this standard, and not in retail packaging shall be transported in a manner that shall
prevent contamination or substitution of the content with substances or products not compatible with this standard. Containers
used to temporarily store or move products or ingredients to be used in an organic product are also subject to these
requirements.
26.
List all packaging materials for organic products:
Bulk
Metal
Paper
Other:
Plastic
Foil
Glass
Cardboard
Waxed paper
Cellulose
Natural fibre
Synthetic fibre
Wood
27.
Are all packaging materials used for organic products food grade?
yes no
not sure
If no, or not sure, explain:
28.
Are all packaging materials/containers used in your facility free from synthetic fungicides (including any paint used) and
fumigants?
yes no
not sure
If no, or not sure, explain:
29.
Are all containers used for carrying or storage of organic products or ingredients within your facility made of impermeable food
grade materials?
yes no
not sure
If no, or not sure, explain:
30.
If you re-use containers or packaging materials, what measures are in place to ensure the containers/materials will not
compromise the integrity of organic products (by non-organic products, sanitation, pest control, or sanitation materials or pest
residues)?
31.
Are materials used to clean containers that are used to carry, store or package organic products/ingredients included in the
sanitation section of this form? yes no
If not, list them here:
32.
Is packaging recyclable?
yes no some parts are
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Pacific Agricultural Certification Society
3402 32nd Ave. Vernon, BC V1T 2N1 phone 250.558.7927 fax 250.558.7947 [email protected]
F. TRANSPORTATION
National Standards section 8.4 requires the owner of the organic product be responsible for protecting organic integrity
during transport by physically segregating or protecting organic products from commingling with or substitution of non organic
products, contamination from residues of prohibited products and from pests. If you are not the owner of the organic products
you must obtain written documentation that the product has been protected during transport.
33.
Does your company: (check all that apply)
Own incoming products/ingredients?
Own outgoing products/integrity?
Receive or ship loose (unpackaged), bulk, organic ingredients or products?
34.
How is organic integrity (prevention of commingling, contamination) kept during transport? Select as many as are appropriate.
All transport vehicles are dedicated to organic (if so, skip to Section G Storage)
Transport company notified of organic handling requirements
Agreement with transport company to handle organic goods according to requirements
Clean truck affidavits come with incoming products
Clean truck affidavits are sent with outgoing products
Transports inspected when products/ingredients received & rejected if not clean
Transport inspected before being loaded & rejected if not clean
All shipping containers (i.e. cases, pallets, shipping container etc.) are clearly identified as organic
Tamper proof shipping methods
Products are in impermeable packaging
Organic products segregated during transport
Transport SOP attached
More information &/or other methods used:
35.
When organic products are shipped in the same transport units as non-organic products, what steps are taken to segregate
and/or protect organic products? (check all that apply)
Not applicable
Use of separate pallets
Organic product sealed in impermeable containers
Organic products are clearly labeled
Organic products are shrink wrapped
Separate area in transport unit
Other (explain):
36.
Do the transport documents clearly indicate that the product is organic?
If no, explain
37.
Do you use any consolidation docks when shipping product? yes
no If no, proceed to next numbered question.
Do any of these consolidation docks open your shipping units (cases, pallets, shipping containers) in the process of handling
your product? yes
no If no, proceed to next numbered question.
Are all of these consolidation docks certified organic? yes
no If yes, proceed to next numbered question.
How is the organic integrity of your product being maintained at these non-certified organic consolidation docks when they
open your shipping units?
38.
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yes
no
qDo you have any concerns about possible problems contamination or com-mingling, substitution during transport or organic
uproducts/ingredients? yes
no
If yes, explain
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Pacific Agricultural Certification Society
3402 32nd Ave. Vernon, BC V1T 2N1 phone 250.558.7927 fax 250.558.7947 [email protected]
G. STORAGE
National Standards require that organic integrity be protected during storage. Commingling of unbound or unpackaged
organic and non-organic foods and ingredients is not allowed. Organic materials must always be protected from contamination
or confusion with non-organic food or materials.
39.
Do you store both non-organic & organic goods in either your own facilities or any third party storage?
yes if so, proceed to next numbered question
no, we do not store any organic goods anywhere If so, skip to Section H Pest Management
no, we only handle organic product in our facility and all storage is on site and completely segregated from all other
cleaning or pest control materials If so, skip to Section H Pest Management
40.
What type of product do you store in either your own facilities or any third party (dry, cool, cold or frozen) storage?
(check all that apply)
Bulk, unbound or unpackaged ingredients or products
Ingredients transferred from original packaging to temporary storage in facility
Products in an intermediate stage of processing
Finished goods
Non-organic foods that has been treated with a volatile substance
41.
Do you store both organic & non-organic product in a facility under your control?
yes no If no skip question #46.
42.
How do you prevent commingling or confusion of organic and non-organic in your storage? (check all that apply)
Separate storage areas for organic and non-organic ingredients/products
Organic food or ingredients are stored in sealed food grade containers in storage area
All organic products are clearly marked
Unique storage containers are dedicated to organic
Storage containers are washed with allowed materials before being used for organic products
Other:
43.
How do you prevent contamination of organic food in storage? (check all that apply)
Non-food items are not stored in food storage areas
Storage containers and/or bins do not contain a synthetic fungicide, preservative or fumigant
Non-organic food that has been treated with volatile substances is stored separately in rooms with no air exchange with
organic storage areas
Other:
44.
Are any cleaning and pest management materials used in the storage area that is not listed in the pest management and
sanitation section of this form? yes
no
If yes list them here:
45.
Do you store organic product at any third party storage facility?
yes
no If no, skip to Section H Pest Management
Bulk, unbound organic product is stored
Name
Phone number
Certified Organic?
Name of certifier if applicable
Organic food is stored only in dedicated organic-only storage compartments (that have no air exchange with storage
containing prohibited materials products)?
yes no
Organic food or ingredients are stored in food grade marked containers in storage area
yes no
Storage containers and/or bins do not contain a synthetic fungicide, preservative
or fumigant
Storage containers are dedicated to organic
Storage containers are washed before being used for organic products. yes no
Non-food items are not stored in food storage areas.
For each facility that is not certified organic request an Independent Storage Information sheet from the PACS office and
Other
See
email facility complete and submit completed forms to PACS on your behalf.
have each
of suggestions
non-certified in
organic
If other,
explain
Have requested storage facility complete and submit Independent Storage Information
46.
Independent Storage Information sheet attached.
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Pacific Agricultural Certification Society
3402 32nd Ave. Vernon, BC V1T 2N1 phone 250.558.7927 fax 250.558.7947 [email protected]
H. PEST MANAGEMENT
National Standards section 8.2, 8.3.4 and 8.4 require that preventative pest management strategies be used. Traps, lures,
baits and Substances on the PSL may be used only if prevention strategies fail. Products not on the PSL may not be used at
all. Products contaminated with pesticide product may not be sold as organic. Equipment used for transport of organic
products must be free of pests. Records must be kept of application and disposal of pest control products. Only pest control
product listed in section 6.8 of the Permitted Substances list may be used.
47.
What type of pest management system do you use?
Contract pest control service (name, telephone #):
48.
If in the last 12 months, you have used materials prohibited under organic certification for pest control, list them and explain
how you plan to deal with the pest under organic certification?
Target
Product used in last 12
Date of last
How you will deal with pest
pest
months
application
under organic certification?
49.
Check all pest prevention strategies and mechanical controls used in or on the outer perimeter of each facility used for
handling and storage organic products and ingredients.
Removal of exterior habitat/food sources
Clean spilled product promptly
Sealed doors and/or windows
Screened windows, vents
Carbon dioxide (controlled atmosphere)
50.
51.
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In-house
Good sanitation
Pest access prevented
Inspect ingredients for pests
Air curtains
Repair of holes, cracks
Environmental Management (heat,
Positive air pressure in facility light, atmosphere)
Inspection zones around interior perimeter
Check all mechanical controls that are used:
Mechanical traps
Sticky traps
Electrocutions
Impermeable packaging
Other:
Ultrasound/light devices
Vacuum treatments
List all pest control products used such as baits, lures or repellents used either inside or outside facilities:
Cholecalciferol Vitamin D baits
Diatomaceous earth
Pyrethrins (name of product):
Other:
This Section above is accurate
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Pacific Agricultural Certification Society
3402 32nd Ave. Vernon, BC V1T 2N1 phone 250.558.7927 fax 250.558.7947 [email protected]
I. SANITATION
National Standards: Section 8.3.5, 8.3.5 states surfaces that come into contact with food must be clean. Organic products
may not be contaminated with cleaning materials. Permitted Substances List Section 6.7 lists cleaning materials that may be
used. Note: soaps and detergents must be biodegradable.
52.
List all cleaning and sanitation materials you use in chart below. Product labels, product information sheets and MSDS sheets
must be available to the inspector or upon request from the certifying agency. Do hands touch product? yes
no
If gloves are used are new glove used before organic run? yes no
NA
What is cleaned
(floor, food contact
surface-including
hands and gloves, if
on equipment
identify equipment)
Exact Brand Name
Include prod number
Active Ingredients
(or attach MSDS
and/or product
information sheets)
How do you ensure that all
cleaning material is
removed off surfaces that
contact food? Mention if
you do residue tests
(if it is not a food contact
surface put N/A)
Is cleaning and
removal of
cleaning material
documented?
(if it is not a food
contact surface put
N/A)
MSDS attached
MSDS attached
MSDS attached
MSDS attached
MSDS attached
MSDS attached
MSDS attached
MSDS attached
MSDS attached
MSDS attached
MSDS attached
MSDS attached
MSDS attached
53.
MSDS attached
What details does your sanitation protocol include? (check all that apply)
Written Standard Sanitation Operation Procedures (SSOP)
Cleaning schedule(s)
List of materials used
Cleaning logs with supervisory signatures
MSDS sheets
Rinses documented
Written purge protocol & procedure
Purge logs
Residue test verification
Are these procedures & materials kept in a sanitation manual? yes
no
Are the logs and test results kept on file? yes
no
Have other procedure documents ensuring sanitation is adequate and consistent and cleaning materials do not
contaminate organic product
Other information that may be pertinent:
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Ver2-26july07
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Pacific Agricultural Certification Society
3402 32nd Ave. Vernon, BC V1T 2N1 phone 250.558.7927 fax 250.558.7947 [email protected]
J. WATER
National Standards: Section 8.1, 8.2, 8.3.6: Organic integrity must be maintained in all phases of preparation. Potable water
must be used for rinsing cleaners off food contact surfaces.
54.
55.
Check all the ways water is used in relationship to organic product:
No water or steam is used If no, skip to Section K Recordkeeping
Cooking product
As an ingredient
Cleaning and rinsing equipment
Flume
Wash organic products
Steam
Check all water sources used in facility:
Municipal
On-site well
River Lake
Other:
Dump tank
Spring
56.
Does water conform to Canadian potability standards?
yes
no
don’t know
If no, explain:
Note: If water is from any source other than municipal be prepared to show verification officer test results showing portability.
57.
Is water treated on site?
yes no
If water is chemically treated list materials used:
58.
Is culinary steam used in the processing of organic products? yes no steam is used If no, skip to Section K
Recordkeeping
Does culinary steam have direct contact with organic products? yes no If no, skip to Section K Recordkeeping
List products used as boiler additives if steam contacts food or food contact surfaces: none used
Boiler Chemical Brand name
Active Ingredient
MSDS included
Any volatile amines?
yes
no
yes
no
yes
no
yes
no
yes
no
yes
no
If none of the boiler chemicals contain volatile amines, skip to the next number question
If any are volatile amines how do you protect organic products from contamination?
Steam filters
Condensate traps
Testing of condensate
Shut off 48 hours prior to organic run
if the later, do you have a boiler log recording the shut off and turn on times? yes no
If no, how do you verify that the boiler system has been turned off as required before an organic run?
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Note:
not forget
to include
MSDS, label information, or product
information
ThisDo
Section
above
is accurate
See narrative
for sheet
detailsfor any boiler additives listed above.
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Pacific Agricultural Certification Society
3402 32nd Ave. Vernon, BC V1T 2N1 phone 250.558.7927 fax 250.558.7947 [email protected]
K. RECORDKEEPING
National Standards: section 4.3 requires that the organic plan include a complete description of record-keeping system.
Section 4.4 requires that the operator shall guarantee the organic integrity of the product through a continuous audit trail, from
the receipt of the raw material to release of the product as well as supporting documents concerning the inputs, production,
preparation and handling of crops, livestock and organic products.
59.
Are all records maintained on site?
If no, explain:
yes
no
Are they organized so that they can be fully audited during an on-site inspection?
If no, explain:
60.
yes
no
Indicate areas for which you maintain consistent and sufficient documentation that would allow for an effective audit of
organic goods from purchase or receipt until they are sold or released. Check all that apply.
Certification of organic products and/or ingredients
Production
Inventory (physical or running) of incoming product
Inventory (physical or running) of completed or
distributed products
Ingredient purchase
Annual summary by commodity group of total organic
ingredients bought
Annual raw goods versus production reconciliation
versus product & remaining inventory reconciliation
Comments:
Ingredient receipt
Lot Coding
Shipping and distribution
Re-packing
Product sales
Documentation about the composition, nature and
quantities used of ingredients, additives & processing aids
61.
Do your records sufficiently track the organic status of raw products or ingredients, or finished goods to their release?
no not currently
If not, by what date can you see have this necessary level of documentation in place?
62.
Do you keep or plan to keep organic certification documentation of for each product or ingredient you purchase? yes no
What system will you use? (e.g. transaction certificates, organic certificates, database searches, incoming invoices, etc):
63.
How often do you, or do you plan to update organic certification information for incoming products/ingredients?
with each order
monthly
yearly Explain how you do or plan to do it:
64.
Does your record keeping system link up records so that organic ingredients received can be followed and balanced to the
amount of product sold? yes no not currently
If not, by what date can you see have this necessary level of documentation in place?
65.
Do/will all invoices you issue identify organic product as organic with its correct organic status?
If no, and you have no plans to, explain why not?
66.
Do you or do you plan to use a product code or lot numbering system for organic products?
If yes, give an example with an explanation of its components:
yes
yes,
yes
no
no
If no lot numbers or product codes are not used how do you track product?
67.
Do you have a method of tracking and addressing complaints (this will be assessed by the Verification Officer during your
inspection and is an ISO requirement)? yes, no If no, explain why not?
68.
Do you have a product recall system in place?
69.
Mark the types of organic activities for which you maintain written policies and procedures
Purchasing
Production
Shipping
Storage
Receiving
Sanitation
Pest Control
Updating verification of organic ingredients
Other
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yes
no
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Pacific Agricultural Certification Society
3402 32nd Ave. Vernon, BC V1T 2N1 phone 250.558.7927 fax 250.558.7947 [email protected]
70.
71.
Do you maintain/will you maintain all records pertaining to organic activities for a minimum of 5 years?
yes no
If product is to be shipped into the US or NOP compliance certification has been requested, do you document that you have
ensured certificates are from an NOP compliant certifier? yes no
N/A not requesting NOP
If no, explain how you plan to address this requirement
72.
If there is a possibility that any of these products will be sold into Quebec do you have documentation to show that you have
checked that the organic certifier of the product and/or each ingredient is ISO 65 compliant?
yes
no
N/A products will not be sold in Quebec
Only use products/ingredients sourced from sources that are
certified by NOP or CAAQ accredited/recognized certifiers.
If you do not currently have documentation showing that certifiers are ISO 65 for product you plan to sell in Quebec state
how you intend to comply:
73.
If products are to be certified to the Canadian National Standard in 2007 do you have a method of documenting that each
product or ingredient is certified or recognized to comply with the 2006 Canadian National Standard?
yes
no not requesting Canadian National Standard certification for any products at this time.
VO
only
This Section above is accurate
See narrative for details
L. PRODUCT PREPARATION
NATIONAL STANDARDS: Sections 1.8, 8.1, 8.3, PSL section 6 require that when products are prepared (blended or
processed) organic integrity must be maintained. Refinement and additives are minimized, use of synthetic additives are
tightly controlled. See Guide for definitions.
74.
If you only pack (including mix or specialty pack) or re-pack, but never blend organic goods into one product or add anything
(including processing aids) to an already certified product, or have another company do this for you, you do not need to fill in
this section. Be sure your Packer Sheet (see question 15) is included with your Plan.
This describes our activities Skip to Section M Notes
75.
Is your company responsible for creating product formulations or for sourcing ingredient for organic products processed or
handled by another company? yes no
76.
If your company is responsible for Product Recipe or Sourcing Ingredients you must:
a. submit an Organic Product Profile to PACS for each recipe along AND the organic certificates for each of the
organic ingredients
b. For each non-organic ingredient, additive and processing aid supply
 PACS Non-Organic Ingredient Declaration filled in by the ingredient manufacturer
 Product information (at a minimum list of ingredients) about each non-organic ingredient.
PACS will have to verify compliance of the product recipe each ingredient with the requirements of the standards.
Select as many of the following that are relevant:
New Organic Product Profiles attached
Updated/revised Organic Product Profiles attached
New Non-Organic Ingredient Declarations attached
Updated/revised Non-Organic Ingredient Declarations attached
As I renewing applicant I have reviewed the last OPP’s submitted to PACS and they accurately reflect our current product
and ingredients. I have listed documents that are accurate (may be OPP or Certification Review or a spreadsheet).
Distributor – Packer – Processing Plan
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Pacific Agricultural Certification Society
3402 32nd Ave. Vernon, BC V1T 2N1 phone 250.558.7927 fax 250.558.7947 [email protected]
Product Name
Date and document name(s) that are accurate
*add an extra page to the Plan if there are more products.
If appropriate items as above are not attached, explain why
77.
How do you prevent the use of ingredients or processing aids that have been produced using genetically modified organisms
(GMOs), sewage sludge, or ionizing radiation? Please check all that apply
Only using certified organic ingredients, products, or processing aids
GMO testing
Letters from manufacturers
PACS Non-organic ingredient declarations
78.
How often do you review non-organic ingredient used in product in order to assess continuing compliance with organic
regulations?
Each time they are ordered
Once a month
Once a year
Other (specify):
79.
If salt is used in your products, do you have verification that the salt is free from prohibited flowing agents or other prohibited
materials? yes no
80.
Do you review your organic products annually to be sure that you have you limited the degree of refinement, while
minimizing the use of food additives and processing aids used to create the products? (National Standards, section 8.1)
yes
no
If no, explain:
VO
only
This Section above is accurate
See narrative for details
M. NOTES
81.
You will be required to submit an application that updates this plan each year. Keep a copy of this Organic Plan as a
reference for future updates. This application is part of your records and must be kept with records.
A copy of this completed plan is kept in company records.
82.
Use this area to add information that may provide assistance to the Certification Committee who will review your Organic
Plan.
VO
only
This Section above is accurate
Distributor – Packer – Processing Plan
Page 13 of 14
See narrative for details
Ver2-26july07
Confidential when completed
Pacific Agricultural Certification Society
3402 32nd Ave. Vernon, BC V1T 2N1 phone 250.558.7927 fax 250.558.7947 [email protected]
N. ATTACHMENTS that I am including with this document:
Mandatory
Product list/Catalogue
Flow Chart
any of the following
Organic Product Profile sheets - #'s
Packer-Re-packer Sheet
Required if applicable
Product Labels
Label Review Request Form
Independent Storage Information Sheets (ISIS)
Non-Organic Ingredient Declarations
MSDS sheets (cleaning & pest control materials, boiler additives)
Product Spec Sheets
O. ORGANIC OPERATOR AFFIRMATION
I affirm that all statements made in this application are true and correct. No prohibited products have been applied to any of my
organically managed fields during the three-year period before projected harvest. I understand that the operation may be subject to
unannounced inspection and/or sampling for residues at any time as deemed appropriate to ensure compliance with the BC
Certified Organic Program.
I agree to allow the Verification Officer and/or members of the Certification Committee and the COABC Accreditation Board auditor
access to all areas of my farm and to my records, including: inputs, production, processing, handling sales, and products
purchased for resale, from both organic and non-organic production.
I understand that acceptance of this document in no way implies granting of certification by the (CB). I agree to provide further
information as required by the (CB). I have read, understood, and agree to comply with the (CB) constitution, bylaws and
Production Standards. I understand that any wilful misrepresentation will result in de-certification.
I understand that this completed document is confidential information according to the policies of the BC Certified Organic
Program. Membership and certification status is public information.
NOP applicant: I have applied for certification of compliance with the NOP Rule CFR 205, and I agree to follow the NOP Rule. I
agree that the operation may be subject to sampling for residues at any time as deemed appropriate to ensure compliance with the
NOP Rule.
I am not applying for NOP compliance certification.
Signed
__________________
Print name
__________________________ Date
___________________
P. VERIFICATION OFFICER AFFIRMATION
All information on this and the accompany report is accurate to the best of my knowledge and is based on my observations, review
of documents and operator interview. All compliance assessments are made in reference to the COABC organic management
standards and policies of PACS.
Information contained in this report is confidential between the Verification Officer, the inspected party, and the PACS. This report
does not constitute certification or consultation, nor should it be used for promotional purposes.
Signed
__________________
Distributor – Packer – Processing Plan
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Print name
__________________________ Date
___________________
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