Happy Friday everyone!
We recently were notified that we are not in compliance with our organic certification because we do not have organic segregation or cleaning procedures detailed in our training manual. Does anyone have experience with organic certifications and what level of detail we would need to include in our training?
Is simply training employees to wash after switching between organic and non-organic products enough? The employees know the difference by now, it is just a matter of illustrating that they do know the difference.
Thanks for your input!
Hi,
In the same manner that you would document training for HACCP steps for employees who perform HACCP activities, GMP training, defense of food training, i.e., document the organic subject matter topics and training materials used (Power point presentation, text, workbook, etc.), who the organic trainer is, the trainer’s qualifications, the duration time and date of the training session(s), some kind of signature sheet for attendees to attest to their participation/attendance. Additionally, some organic audits may require validation of training through documented observation, testing or verbal questioning.
The organic training subject matter should mirror your detailed policy and procedure manuals, covering the applicable topics, e.g., receiving of organic goods, comingling, sequestration from non-organic goods, recordkeeping of incoming organic goods, storage of organic goods for each of the locations your facility stores them, labeling of organic goods, cleaning, changeover and or purging of organic food processing equipment and utensils, scheduling of organic runs, use of organic systems approved cleaning and sanitizing agents, recordkeeping for organic cleaning and sanitizing, organic production quantities, organic sales quantities, organic shrinkage quantities, protection of organic ingredients/goods with respect to pest control events/practices and other events with the potential for organic contamination.
Answered
