Organic Status - Flour Production

Hi,

I've been given a risk assessment to complete for Organic Status Flour that is grown onsite, and some of the sections talk about site management, seed selection, right through to organic harvesting. I don't really have any farm related knowledge, apart from the really obvious stuff like use of crop rotation and organic fertilisers,  and was wondering if someone here might be able to shed some light on the potential hazards and possible control measures. Rather than sitting down and reading the entire DEFRA website.

Thank You Kindly!  :headhurts:

I think your going to have to read the standard.   There are many opportunities for errors especially if both organic and conventional crops are grown and handled.   

At least in the USA, I hear a lot of issues with inadequate buffer zones.  Its not that they are not there, but there are sill issues with drift from neighboring farms (pesticide, non gmo pollination, etc.)