Current as of: February 2010 (a) In general
For a handling operation to be certified under this chapter, each
person on such handling operation shall not, with respect to any
agricultural product covered by this chapter -
(1) add any synthetic ingredient not appearing on the National
List during the processing or any postharvest handling of the
product;
(2) add any ingredient known to contain levels of nitrates,
heavy metals, or toxic residues in excess of those permitted by
the applicable organic certification program;
(3) add any sulfites, except in the production of wine,
nitrates, or nitrites;
(4) add any ingredients that are not organically produced in
accordance with this chapter and the applicable organic
certification program, unless such ingredients are included on
the National List and represent not more than 5 percent of the
weight of the total finished product (excluding salt and water);
(5) use any packaging materials, storage containers or bins
that contain synthetic fungicides, preservatives, or fumigants;
(6) use any bag or container that had previously been in
contact with any substance in such a manner as to compromise the
organic quality of such product; or
(7) use, in such product water that does not meet all Safe
Drinking Water Act [42 U.S.C. 300f et seq.] requirements.
(b) Meat
For a farm or handling operation to be organically certified
under this chapter, producers on such farm or persons on such
handling operation shall ensure that organically produced meat does
not come in contact with nonorganically produced meat.Legislative History Prev ________________________________________________________________________
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