Tips On How To Maintain Status Of Certified Organic Food

With the movement to organic foods rapidly growing, government agencies have stepped in to make sure the public is having what they buy, specifically certified organic food from reliable providers. It takes more than farming without using chemicals in the fertilizer and pesticides to become a certified organic food provider. Every factor of the growing process needs to meet stringent standards to earn the certification, from the seeds from which it is grown to how it is handled up until the time it goes to the consumer.

Before a product could be offered as certified organic food, any business directly involved in the food production has to be certified such as the farmers, seed providers, the companies which process the food as well as retailers and restaurants which sell this as certified organic food. Regrettably, current standards that establish requirements for organic certification vary from country to country and what might qualify in one country will not in another country.

Generally, there might be no influence of synthetic products anywhere along the production chain. Whether it is the use of pesticides food additives, chemical fertilizers and even the use of sewer sludge as a fertilizer will quickly exempt a company from earning a certified organic food provider label.

Everyone Involved Should Prove Their Processes

Companies that are involved in the supply chain hoping to stay certified organic food providers needs to maintain detailed records of the products’ production and sales. Records also should be kept for any product which is used in their manufacturing process and they are needed to maintain a solid border between organic growing areas and those that will not be used for certified organic food.

On top of all that, there could be nothing used in the fields for organic products which could violate any step of the certified organic food process. Fields typically have to be used without chemical additives for a set number of years, which varies by country but usually three or more and the land and the production facility is open to periodic inspection to maintain the status of a certified organic food manufacturer.

While the safety of the food chain is a major concern of the most regulatory agencies, being a certified organic food supplier takes on an additional role in providing the product that is promised to the public to meet their needs and wants. Maintaining the industry certified helps make sure the products are what the buyers are paying extra to get.

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