Principles and Standards of Earthbuilders
Tourism Programme

Food safety

FOOD PROCESSING AND HANDLING

  • Follow Food Safety standards Authority of India Guidelines and certifications (Mandatory); ref website.
  •  If you are using and marketing organic food, the specific requirements on Organic Food laws should be followed (Optional); ref Website. Any handling and processing of organic food products should be optimized to maintain the quality and integrity of the product. The operator must develop an organic production and handling plan.

 An organic production and handling plan must include:

  • Description of practices and procedures to be performed
  • List of each substances/inputs used during production, storage and handling indicating its composition, source, locations where it will be used and documentation of commercial availability as applicable. The approved ingredients and additives used in food processing of organic products standards only should be used ( Refer NPOP / PGS /FSAAI standards).
  • Description of the monitoring practices and procedures should be followed and maintained to verify that the plan is effectively implemented.
  • Description of the record keeping system implemented should comply with the requirements.
  • Description of the management practices and separation measures should be established to prevent interaction of organic and non organic products during parallel processing and handling.
  • Pollution sources shall be identified and contamination to be avoided.
  • Processing and handling of organic products should be done separately in time or place from handling and processing of non-organic products.
  • All products shall be adequately identified through the whole process.
  • Recommended for decontamination, cleaning or disinfections of all facilities where organic products are kept, handled, processed or stored.

Pest control

  • Pests should be avoided by good manufacturing practices. This includes general cleanliness and hygiene
  • Treatments with pest regulating agents must thus be regarded as the last resort. (iii) Recommended treatments are physical barriers, sound, ultra-sound, light and UV-light, traps (incl. pheromone traps and static bait traps), temperature control, controlled atmosphere and diatomaceous earth.
  • A plan for pest prevention and pest control should be developed.

For pest management and control the following measures shall be used in order of priority

  • Preventive methods such as disruption, elimination of habitat and access to facilities.
  • Mechanical, physical and biological methods.
  • Irradiation is prohibited.
  • There shall never be direct or indirect contact between organic products and prohibited substances. (e.g. pesticides). In case of doubt, it shall be ensured that no residues are present in the organic product.
  • Persistent or carcinogenic pesticides and disinfectants are not permitted.

Ingredients

  • 100% of the ingredients used in processing shall be organic except where an organic ingredient is not available in sufficient quality or quantity, non organic ingredients may be used to a minimum extent only in case of essential technological need or for particular nutritional purpose. Such non organic raw material shall not be genetically engineered.
  • Mechanical, physical and biological methods.
  • The same ingredient within one product shall not be derived both from an organic and non-organic origin.
  • Preparations of micro-organisms and enzymes commonly used in food processing may be used, with the exception of genetically engineered micro- organisms and their products. For the production of enzymes and other micro- biological products, the medium shall be composed of organic ingredients.
  • Water and salt may be used in organic products
  • Minerals (including trace elements), vitamins and similar isolated ingredients shall not be used. The certification programme may grant exceptions where use is legally required or where severe dietary, or nutritional deficiency can be demonstrated.
  • Ethylene gas is permitted for ripening.

Processing Methods

  • Processing methods should be based on mechanical, physical and biological processes.
  • The vital quality of an organic ingredient shall be maintained throughout each step of its processing methods and shall be chosen to limit the number and quantity of additives and processing aids.

The following kinds of processes are approved:

  • Mechanical and physical
  • Biological
  • Smoking
  • Extraction
  • Precipitation
  • Filtration
  • Extraction shall be either with water, ethanol, plant and animal oils, vinegar, carbon dioxide, nitrogen or carboxylic acids. These shall be of food grade quality, appropriate for the purpose
  • Filtration substances shall not be made of asbestos nor may they be permeated with substances which may negatively affect the product.
  • Irradiation is not allowed.

Packaging

  • Biodegradable, recyclable, reusable systems and eco-friendly packaging materials shall be used wherever possible.
  • Material used for packaging shall not contaminate food. Certain additives for use in manufacturing of packaging films for packaging of organic food stuffs are allowed for restricted use (Annex 2).
  • The packages shall be closed in such a manner that substitution of the content cannot be achieved without manipulation or damage of the seal.
  • The accredited Certification Body shall approve the packaging material for use.

Labelling

  • Labelling Requirements as per FSAAI standards and only as per Certifications standards.
  • The Earthbuilders principal shall not claim any food product as
    “Organic” in label, however a certified sourced material can be use in the food menu.

Storage & Transport

Organic products shall be stored at ambient temperature. The following special conditions of storage are permitted:

  • Controlled atmosphere
  • Cooling
  • Freezing
  • Drying
  • Humidity regulation

 

  • Where only part of the unit is certified and other products are non-organic, the organic products should be stored and handled separately to maintain their identity.
  • Bulk stores for organic product should be separate from conventional product stores and clearly labeled to that effect.
  • Storage areas and transport containers for organic product should be cleaned using methods and materials permitted in organic production.