Handler Certification

Handler certification requires the most intensive record keeping of any of the certification programs. While handlers do not have the same land management and history requirements as producers, they must be able to track all of the products, packaging and maintenance supplies and anything else the product being handled may come in contact with to an organic origin.

Organic System Plans

As part of any certification application handlers are required to submit an Organic System Plan. Under the USDA-NOP standards this plan will have a minimum of:

1. A description of practices and procedures to be performed and maintained, including the frequency with which they will be performed,
2. A list of each substance to be used as a production or handling input, indicating its composition, source, location(s) where it will be used, and documentation of commercial availability, as applicable,
3. A description of the monitoring practices and procedures to be performed and maintained, including the frequency with which they will be performed, to verify that the plan is effectively implemented,
4. A description of the recordkeeping system implemented to comply with the certification requirements
5. A description of the management practices and physical barriers established to prevent commingling of organic and nonorganic products on a split operation and to prevent contact of organic production and handling operations and products with prohibited substances, and any additional information deemed necessary by the certifying agent to evaluate compliance with the USDA-NOP regulations

Facility and Pest Control Maps

All handlers seeking or maintaining organic certification are required to develop a facility and pest control map. The map must have all areas of the operation clearly labeled. Facility maps should identify all features of importance, including but not limited to production equipment, shipping and receiving areas, storage facilities, waste disposal systems and any other place that could allow pollutants to enter the production process.

Product Flow Plan

A complete written description or product flow chart must accompany and work with the Organic System Plans to show the movement of all organic products, from receiving through production and packaging to shipping. The plan must specify where and how each ingredient is added and/or processed. All equipment, storage areas, entries and windows must be clearly identified.

Organic Control Points

Organic control points (OCPs) should also be designed and maintained throughout the process. These are points in a production system where the integrity of the organic product may be compromised if proper management is not in place. These are also points where quality should be monitored in all production so that if a compromise occurs, the process may be stopped to prevent a contamination from spreading throughout the system.

Pest Control Map

A facility pest control map should also be created showing the locations of all traps, bait stations and other pesticide applications. Storage areas should be clearly identified including the details of any required or related safety devices. Pest control may be included in the facility map and in most states a separate map is required for pesticide regulations so it is recommended that the details be separated.

Labels and Product Profiles

Handlers are required to present all labels and uses of the USDA organic logo for approval by their certifying agent prior to use. Handlers must also keep a detailed list of all products, where they are to be sold, their ingredients and the organic source of all ingredients on hand at all times for inspection.