1. Processing of organic food:有機食品加工
v Must assure traceability and transparency.必須保證可追蹤性和透明性
v Requires a good documentation system.需要一個很好的文件系統(tǒng)
v Must not contaminate organic products through inappropriate post harvest handling.不得通過不適合的收貨后處理污染有機產(chǎn)品
2. Who needs to be certified as organic processor:誰需要
認證為有機加工者
ü
All handlers who process, dry, freeze, clean, mix, pack, or label organic products after harvest, need to be certified.所有找收獲后對有機產(chǎn)品進行加工，干燥，冷凍，清洗，混合，打包或標注的處理者需要被
認證
3. Origin of organic raw materials:有機原料來源
ü First of all (which may be self-evident for many), all post harvest handlers must understand that
only certified organic raw materials can be processed to organic products.首先（許多是不言而喻的），所有的收獲后處理者必須明白只有
認證了的有機原料才可以加工成有機產(chǎn)品。
ü Only
EU certified raw material can be used for products for the EU market, only
JAS certified for the Japanese market, while raw materials for the US market must be
NOP certified – so please always ask your supplier of raw materials for a
copy of a valid certificate, issued according to the respective standard.只有歐盟
認證的原材料才可以用在歐盟市場產(chǎn)品上，只有JAS
認證的才可以用在日本市場，美國市場的原材料必須經(jīng)過NOP
認證——因此請隨時向您的原料供應商要求根據(jù)各個標準頒發(fā)的有效證件的復件。
4. Separation:分離
ü Some processors produce only organic, but most do both: organic and conventional.一些加工者只加工有機的，但是大多數(shù)有機和常規(guī)都加工。
ü These latter handlers have to set up a
good system for separating organic products from conventional ones: from the moment of reception of the raw material, through all steps of processing, storage rooms, etc., until sale. Separation must also be safeguarded between organic and
transitional products, or products certified according to different standards
(e.g. NOP / EU).后者應建立一個很好的將有機產(chǎn)品與常規(guī)分離的體系：只收到原料時起，到所有加工步驟，倉庫等指導銷售。還必須保證有機和過渡期產(chǎn)品，根據(jù)不同的標準(如：NOP / EU)
認證的產(chǎn)品的分離。
ü The best separation, of course, is in space: have separate warehouses and processing lines for organic.最好的分離當然是空間上的：有機具有分開的倉庫和加工線。
ü However, this may often not be possible; in this case, you can separate in time: you process organic at different times on the same line as conventional; before processing organic, you have to clean the line.然而，有時候是不可能的，在這種情況下，你可以在時間上進行分離：在不同時間相同的生產(chǎn)線上加工有機和常規(guī)產(chǎn)品；加工有機之前，應清洗生產(chǎn)線。
ü In case of continuous processes (e.g. mills), the operator must make sure that at the beginning of organic processing, a reasonable quantity of organic product is used for “cleaning” the line, and sold as conventional.如果是連續(xù)不斷的加工（如：磨坊），經(jīng)營者必須保證有機加工一開始，應使用一定量的合理的有機產(chǎn)品用來清潔生產(chǎn)線，并按照常規(guī)銷售。
ü Where separate warehouses are not feasible, an adequate separation within the existing storage room will be sufficient: e.g. rows separated by a line on the floor, or separate shelves, properly labelled.分開的倉庫是可行的，在存在的倉庫里合適的分離就足夠了：例如在地板上按照行分離或分離貨架，合適的標準。
5. Documentation and labelling:文件和標簽
ü An organic processor needs an organic management plan, or a chapter in his/her quality handbook, which refers specifically to processing of organic food.一個有機加工者需要一份有機管理計劃，或其專指有機食品加工的質(zhì)量管理手冊的一部分。
ü Wherever processing of organic and conventional products both takes place, bags, containers, boxes with organic products have to be labelled, at all steps through your facility.不管有機產(chǎn)品和常規(guī)的產(chǎn)品的在哪里加工，通過設備的所有步驟的有機產(chǎn)品的包裝袋，容器，框都應進行標注。
ü The operator has to keep and file supplier certificates, way bills, reception notes, processing records, storage books and invoices. All these records have to refer to the organic condition of the product.經(jīng)營者應始終對供應商的證書，運貨單，接待說明，加工記錄，儲存記錄本和票據(jù)進行存檔。所有記錄應與有機產(chǎn)品加工條件有關。
ü Organic processors need a good recording system, allowing verification whether the quantity of purchased raw material is consistent with the quantity of finished product sold.有機加工者需要一份很好的記錄系統(tǒng)，允許核查購買的原料的數(shù)量是否與銷售的成品的數(shù)量一致。
ü Except for open raw material arriving directly from the field, only packed or sealed and labelled products must be accepted for organic processing. Unlabelled products should be returned to the supplier.除了對直接從田地來的原料開放，有機加工必須接受只有包裝或密封和標注產(chǎn)品。沒有標注的產(chǎn)品應退給供應商。
ü The EU-Regulation requires operators, who do not process organic "at regular times or on a fixed day", to announce processing of organic products in advance to the inspection body. CERES considers as "regular" processing one that is conducted daily, weekly or once or twice a month. The need for advance announcements of such operations will be defined on a risk basis: Wherever there is a real risk of commingling organic and non-organic products or contamination, we will insist on the advance announcement. 歐盟規(guī)章要求不定期或在固定的一天進行有機加工的經(jīng)營者，提前通知
認證機構進行有機產(chǎn)品加工。CERES認為定期進行加工的加工者是每天，每周或一個月1到2次�；陲L險確定這樣的經(jīng)營者進行提前告知的需要：具有實際的有機和非有機產(chǎn)品混淆或污染的風險，我們將堅持需要提前通知。
ü In addition, JAS requires "grading" records: Before selling products with the JAS logo, the producer has to double-check and record fulfilment of JAS standards.另外，JAS要求分工記錄：在出售標記JAS標簽的產(chǎn)品之前，加工者應仔細的檢查和記錄JAS標準的實施情況。
6. Traceability:可追蹤性
ü Everything mentioned under
(3), (4), and (5), has to do with traceability, but since this is such a crucial point, here again: the organic market can develop only if the consumer trusts that the origin of what is on his/her plate, can be traced back to the organic farm. (3), (4), and (5)中提到的所有的事情應具有可追蹤性，但是因為這是重點，在這里再強調(diào)：只有消費者信賴其來源，可以追溯到農(nóng)場，有機市場才可以發(fā)展。
ü It is impossible to require the same level of traceability for such different processes as fresh fruit packers (where traceability back to the field level should be easy to achieve), dairies, oil mills, or noodle factories.對于這樣不同的加工，要求與新鮮水果包裝（很容易追溯到田地），牛奶廠，油磨，面條廠有同樣的可追溯性。
ü Nevertheless, as a general rule, the
highest possible level of traceability should be tried to achieve in every given situation.然而，作為一個總規(guī)則，每個特定的情況應努力事先最高級別的可追溯性。
7. Labelling of multi ingredient products:多成分產(chǎn)品的標注
