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Organic Certification with a Foundation in Food Safety Seminar
by Crowne Plaza Bloomington, Minneapolis, MN

Are you meeting the National Organic Program Standards?

With the increasing focus on health and nutrition, sustainable agriculture, and going "green", the demand for organic certified food products has greatly increased. Organic foods are a growing market and a way of life.

However, in order to be labeled as organic, food products must meet the rigorous National Organic Program Standards. This added pressure may seem daunting to food plants that are scrambling to comply with government regulations, food safety standards, and specific customer requirements.

"Organic" refers to a specific set of standards used throughout the entire process of food production. Food that is certified organic comes from manufacturers inspected and approved by a third-party agent under the USDA’s guidelines. The handling or processing of organic food must be done by certified companies.

So, how does your company become Organic Certified? And, once certified, will your Organic Systems Plan be compatible with the Food Safety Programs already in place at your facility?

The Organic Certification with a Foundation in Food Safety seminar answers these questions and more! Oregon Tilth, a leader in Organic Certification, has teamed with AIB International to bring you this unique seminar.

Learn how you can protect the integrity of your organic products with the development of an Organic Systems Plan and proper Food Safety Programs. Protect consumers, your brand name, and your company’s image with the valuable information learned at this two-day seminar.

Companies with established Food Safety and Quality Programs will find it easy to mesh the concepts of an Organic Systems Plan into their daily activities. With a little work, adaptation and documentation, Food Safety and Quality Systems complement organic production. Companies that intertwine their Organic and Food Safety Systems are bound to be successful!

You will learn about:

  • National Organic Program regulations
  • Organic Certification process
  • Commingling and contamination prevention
  • Labeling and monitoring practices
  • Product compositions and general prohibitions
  • Management systems for food safety
  • Cleaning programs that maintain product and organic integrity
  • Incoming materials inspection
  • Foreign material and pest control
  • Operational methods and personnel practices

Day One  
8:00 a.m.
Welcome & Introductions
8:15 a.m.
Organic Handling Overview - Getting the Big Picture
  • USDA Regulation vs. Independent Certifiers
  • History
    • OFPA 1990
    • NOP Regulations 2002
8:45 a.m.
Understanding How the Regulation is Set
  • NOP, NOSB process and input
  • Petition process and NOSB role
9:15 a.m.
Understanding the Certification Process
  • Application is the Handling Plan
    • Components of the Plan
    • Application Review
  • Inspection
  • Desk Audit Review - Resolution
  • Follow-up - Determination - mid year changes
10:00 a.m.
Overview of Regulations
  • What has to be certified
  • Recordkeeping
    • What does NOP require
    • Retention and Complaints
11:00 p.m.
Commingling and Contamination Prevention
12:00 p.m.
Lunch (on your own)
1:00 p.m.
Product Composition
  • Calculating your organic content
  • The National List allowed non-organic
2:00 p.m.
General Prohibitions
  • GMO's
  • Sewage sludge, irradiation
  • 205.605 vs. 206.606 - non-ag
3:00 p.m.
3:45 p.m.
Monitoring Practices
  • Building SOPs to monitor plan
4:30 p.m.
5:00 p.m.
Day Two  
8:00 a.m.
Management Systems for Food Safety
  • An overview of a total Food Safety Program
  • Introduction to Basic Systems Management
9:15 a.m.
Cleaning Programs: Development and Implementation
  • Daily, Periodic and Maintenance Cleaning Assignments
  • Establish Frequency, Responsibility and Evaluation
  • What to Include Besides Production Equipment
  • Detailed Equipment Cleaning Procedures
10:45 a.m.
Incoming Materials Inspection
  • Document Procedures
  • Inspecting Vehicles, Raw Materials and Packaging, etc.
  • Dry and Liquid Bulk Delivery Inspection
  • Temperature Control
  • Documentation and Records
12:00 p.m.
Lunch (on your own)
1:15 p.m.
Foreign Material Control
  • Building and Structural Issues
  • Equipment Design and Preventative Maintenance
  • Glass and Brittle Plastic Control Program
  • Monitoring and Control Methods
2:30 p.m.
Pest Control
  • Introduction to Pests (Rodents, Birds, Stored Products and Structural Insects)
  • Outside Controls and Structural Strategies
  • Internal Monitoring and Control Methods
4:00 p.m.
Operational Methods
  • Receipt, Storage, and Handling of Materials
  • Personnel Practices
5:00 p.m.
Presentation of Certificates and Adjourn


  • Connie Karr -Oregon Tilth, Processing Program Manager
  • Gwendolyn Wyard - Oregon Tilth, Processing Program Reviewer
  • Jon Anderson -AIB International, Head, OSHA Compliance and Educational Product Development
  • Al St. Cyr - AIB International, Head, Food Safety Education

Successful completion of this course earns the participant 1.4 CEUs.

Who is Oregon Tilth?

Oregon Tilth is a nonprofit research and education membership organization dedicated to biologically sound and socially equitable agriculture. Oregon Tilth began in 1974 as an agricultural organization with a unique urban-rural outlook. Primarily an organization of organic farmers, gardeners and consumers, Tilth offers educational events throughout the state of Oregon, and provides organic certification services to organic growers, processors, and handlers internationally.

Oregon Tilth Certified Organic (OTCO) is an internationally recognized symbol of organic integrity. The purpose of organic certification is to ensure that the agreed upon conventions of organic agricultural systems are being practiced by growers and whoever handles and processes organic food, feed and fiber on its journey to the consumer. In order to accomplish this, OTCO provides a system that combines strict production standards, on-site inspections, and legally binding contracts to protect the producers and buyers of organic products.

Who is AIB International?

AIB International has more than 50 years experience in food safety with a worldwide presence. AIB’s staff members have a combined experience in virtually every type of food plant operation. AIB receives international recognition as a leading expert in GMP, HACCP, Food Safety and Quality Systems auditing and education.

AIB International’s reputation for delivering high quality, focused training puts them in demand while its international presence puts them within easy reach. AIB has offices in Europe, Mexico, China and active partnerships in Japan, India, and South America.

The seminars will be held at the following locations. Call the hotel directly to make reservations. Let them know you are with the AIB seminar to receive the quoted rate. Reservations must be made at least 30 days in advance of seminar to receive this special rate.

Minneapolis, MN
March 18-19, 2008

Crowne Plaza Bloomington
5401 Green Valley Dr.
Bloomington, MN 55437
(952) 831-8000
$119.00 plus taxes
Sleeping room dates: March 17-18

Applicants who cancel seminar enrollment more than three AIB working days before the course starts will receive a full refund. Applicants canceling enrollment with fewer than three AIB working days left to the start of the course will be charged a $75 (US) late cancellation fee. Substitutions may be made at any time.

AIB reserves the right to cancel this program in the event of insufficient registration or instructor emergency and will make a full refund if this occurs. The liability of AIB shall be limited to the amount of the registration fee.

  • Mail: AIB, 1213 Bakers Way, PO Box 3999, Manhattan, KS 66505-3999
  • Phone: 785-537-4750, 800-633-5137 or 800-242-2534 (enrollments only)
  • Fax: 785-537-1493
  • Online: https://secure.aibonline.org/php/ecomm-catalog.php?catalogNbr=06-8118&site=


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