(1) The following records shall be kept for each farm, field or other agricultural production unit for which application for certification is made:
(a) Copies of farm questionnaires devised by the department and completed by applicants for certification;
(b) Field-by-field or unit-by-unit fertilization, cropping and pest management histories;
(c) Records of all laboratory analyses performed for a farm, including soil tests, plant-tissue tests, forage tests, bacteria counts and residue tests for toxic contaminants in soil, water or crops for at least three (3) years and made available for review by the department;
(d) Records of all crops produced shall show by lot, bin or shipment numbers and dates which field a particular lot came from;
(e) A producer of both organic produce and nonorganic produce on the same farm shall keep separate records for each of these two (2) categories. The sales records shall include verification documents such as questionnaires, farm plans, affidavits, inspection reports, laboratory analyses and documents showing the path taken by an organic food product through post-harvest handling and distribution;
(f) Other documentation required to complete the application for certification or recertification as required under Section 69-47-5.
(2) The following records shall be kept for processors:
(a) The department-devised questionnaire covering all nonfarm aspects of food processing and manufacturing, if applicable, to be prepared for each stage of the processing where a food is substantially changed from its previous state and covering every aspect of the product relevant to the department's certification standards; and
(b) Notarized affidavits and agreements declaring that the information they provide is accurate.
(3) (a) The department shall conduct a minimum of one (1) on-site inspection per year of every farm or processing facility for which a questionnaire is required; and
(b) These inspections shall be reported on a form signed by a department inspector that include the following information:
(i) Observations about the condition of the farm or processing facility;
(ii) Comments about the use of restricted or prohibited practices and materials; and
(iii) An optional certification rating of the operation.
(4) The department may conduct unannounced inspections of certified producers and certified processors.
Sources: Laws, 2000, ch. 600, § 7, eff from and after July 1, 2000.
(1) The following records shall be kept for each farm, field or other agricultural production unit for which application for certification is made:
(a) Copies of farm questionnaires devised by the department and completed by applicants for certification;
(b) Field-by-field or unit-by-unit fertilization, cropping and pest management histories;
(c) Records of all laboratory analyses performed for a farm, including soil tests, plant-tissue tests, forage tests, bacteria counts and residue tests for toxic contaminants in soil, water or crops for at least three (3) years and made available for review by the department;
(d) Records of all crops produced shall show by lot, bin or shipment numbers and dates which field a particular lot came from;
(e) A producer of both organic produce and nonorganic produce on the same farm shall keep separate records for each of these two (2) categories. The sales records shall include verification documents such as questionnaires, farm plans, affidavits, inspection reports, laboratory analyses and documents showing the path taken by an organic food product through post-harvest handling and distribution;
(f) Other documentation required to complete the application for certification or recertification as required under Section 69-47-5.
(2) The following records shall be kept for processors:
(a) The department-devised questionnaire covering all nonfarm aspects of food processing and manufacturing, if applicable, to be prepared for each stage of the processing where a food is substantially changed from its previous state and covering every aspect of the product relevant to the department's certification standards; and
(b) Notarized affidavits and agreements declaring that the information they provide is accurate.
(3) (a) The department shall conduct a minimum of one (1) on-site inspection per year of every farm or processing facility for which a questionnaire is required; and
(b) These inspections shall be reported on a form signed by a department inspector that include the following information:
(i) Observations about the condition of the farm or processing facility;
(ii) Comments about the use of restricted or prohibited practices and materials; and
(iii) An optional certification rating of the operation.
(4) The department may conduct unannounced inspections of certified producers and certified processors.
Sources: Laws, 2000, ch. 600, § 7, eff from and after July 1, 2000.
(1) The following records shall be kept for each farm, field or other agricultural production unit for which application for certification is made:
(a) Copies of farm questionnaires devised by the department and completed by applicants for certification;
(b) Field-by-field or unit-by-unit fertilization, cropping and pest management histories;
(c) Records of all laboratory analyses performed for a farm, including soil tests, plant-tissue tests, forage tests, bacteria counts and residue tests for toxic contaminants in soil, water or crops for at least three (3) years and made available for review by the department;
(d) Records of all crops produced shall show by lot, bin or shipment numbers and dates which field a particular lot came from;
(e) A producer of both organic produce and nonorganic produce on the same farm shall keep separate records for each of these two (2) categories. The sales records shall include verification documents such as questionnaires, farm plans, affidavits, inspection reports, laboratory analyses and documents showing the path taken by an organic food product through post-harvest handling and distribution;
(f) Other documentation required to complete the application for certification or recertification as required under Section 69-47-5.
(2) The following records shall be kept for processors:
(a) The department-devised questionnaire covering all nonfarm aspects of food processing and manufacturing, if applicable, to be prepared for each stage of the processing where a food is substantially changed from its previous state and covering every aspect of the product relevant to the department's certification standards; and
(b) Notarized affidavits and agreements declaring that the information they provide is accurate.
(3) (a) The department shall conduct a minimum of one (1) on-site inspection per year of every farm or processing facility for which a questionnaire is required; and
(b) These inspections shall be reported on a form signed by a department inspector that include the following information:
(i) Observations about the condition of the farm or processing facility;
(ii) Comments about the use of restricted or prohibited practices and materials; and
(iii) An optional certification rating of the operation.
(4) The department may conduct unannounced inspections of certified producers and certified processors.
Sources: Laws, 2000, ch. 600, § 7, eff from and after July 1, 2000.
