changes to food processing in the
U.S., and around the world in food
plants that wish to export to the U.S.
This discussion has only covered some
of the potential operational challenges that may lie ahead.
No matter what happens, understanding prevention will help regardless of what is required by law in the
future. And in those principles, organic practitioners should have heard
a strong echo of some of the principles already followed in order to produce certified organic products. A
number of the requirements being
proposed in the legislation for every
food processor are already being accomplished by organic processors. For
instance, because all organic production establishments are registered
with USDA, an effort is under way to
keep certified organic organizations
from having to register twice. Organic
farmers and processors already have a
traceability system—one backward and one forward. And, the concerns of organic farmers and processors are being presented to
lawmakers.
Organic companies have an advantage over conventional processors who have never been subject to third-party certification, and who
will be starting from scratch. Organic practitioners also know that as a
systems plan is put in place there can be new developments in procedures that have to be evaluated and inserted into the process—an insight gained when one operates from a perspective of continuous
improvement. While we cannot know now what version of the legislation will actually become law, as the food safety debate continues it is
wise for organic processors to prepare and learn more about these additional voluntary processes, recognizing that some version of them
may soon be required by U.S. law. ;
Caren Wilcox is the former executive director of the Organic Trade
Association and currently operates her own strategic planning business, Caren Wilcox & Associates LLC. From 1997 to 2001 she served
as deputy under secretary for food safety of the USDA, where she
oversaw the implementation of HACCP-PR Program of the Food
Safety and Inspection Service (FSIS) in over 6000 meat and poultry plants. She has
worked on voluntary and mandatory HACCP since she served on the Safety and
Quality Oversight Committee at Hershey Foods Corporation. You can reach her at
carenw@carenwilcoxassociates.com.
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Certified Organic
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253 Lackland Drive West, Middlesex, New Jersey 08846 USA ; Phone: (732) 805-0335 ; (800) 352-8675 ; Fax: (732) 805-1994
E-Mail: info@summithillflavors.com ; Web Site: www.summithillflavors.com
