USDA Course: Keep it Organic When Processing

Aug. 9, 2023
The Organic Integrity Learning Center offers a new course to maintain organic integrity of products throughout the process.

Organically grown crops or other inputs are the starting point, but certified operations at every step along the organic supply chain play a vital role in maintaining organic integrity of products. So USDA’s National Organic Program has created a course in the Organic Integrity Learning Center on how handlers and processors should maintain a product’s organic status.

The “Keep it Organic When Handling and Processing” course addresses key activities implemented by certified operations that handle, process, package and store agricultural products. The course introduces elements of certification, including types of handling processes, product labeling categories and composition requirements, facility pest management, sanitation, commingling risks and prevention.

With more handling operations seeking organic certification under the Strengthening Organic Enforcement (SOE) rule, this training is a critical part of our rule implementation activities to help businesses prepare for the March 2024 SOE compliance deadline.

The course is also for individuals working in an organic certification role, including quality assurance, regulatory teams, certification staff, inspectors or anyone engaging in handling and processing activities to comply with USDA organic regulations.

Register for the Organic Integrity Learning Center here.

About the Author

Dave Fusaro | Editor in Chief

Dave Fusaro has served as editor in chief of Food Processing magazine since 2003. Dave has 30 years experience in food & beverage industry journalism and has won several national ASBPE writing awards for his Food Processing stories. Dave has been interviewed on CNN, quoted in national newspapers and he authored a 200-page market research report on the milk industry. Formerly an award-winning newspaper reporter who specialized in business writing, he holds a BA in journalism from Marquette University. Prior to joining Food Processing, Dave was Editor-In-Chief of Dairy Foods and was Managing Editor of Prepared Foods.

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