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Organic, Halal and Kosher Standards, Certification and Requirements

Organic Standard

USDA’s National Organic Program regulates the standards for any farm, wild crop harvesting, or handling operation that wants to sell an agricultural product as organically produced. These products contain at least 95–99% organic ingredients (by weight). The remaining ingredients are not available organically but have been approved by the NOP. These products may display the USDA Organic seal. In some countries, certification is overseen by the government, and commercial use of the term organic is legally restricted. Certified organic producers are also subject to the same agricultural, food safety and other government regulations that apply to non-certified producers.

Organic Certification

Organic certification addresses a growing worldwide demand for organic food. It is intended to assure quality and prevent fraud, and to promote commerce. As organics have grown in popularity, more and more consumers are purchasing organic food through traditional channels, such as supermarkets. As such, consumers must rely on third-party regulatory certification.

Requirements of Organic Standard Certification

Requirements of the Organic Standard in India involve a set of production standards for growing, storage, processing, packaging and shipping that include:

  • No human sewage sludge fertilizer used in cultivation of plants or feed of animals.
  • Avoidance of synthetic chemical inputs not on the National List of Allowed and Prohibited Substances.
  • Use of farmland that has been free from prohibited synthetic chemicals for a number of years.
  • Keeping detailed written production and sales records (internal auditing)
  • Maintaining strict physical separation of organic products from non-certified products
  • Periodic on-site inspections.

Kosher Standard for Food Processing

The Jewish religion incorporates within its tenets a regimen of dietary laws. These laws determine which foods are acceptable and conform to the Jewish Code. Kosher word is adaptation of the Hebrew word means “proper”, in term of food; it means eatable food which meets dietary requirements. The laws of “Kosher” include a comprehensive legislation concerning permitted and forbidden foods. There are several aspects to these dietary rules. We will consider each aspect in turn.

Kosher Certification

The process of kosher certification has been radically affected by deep changes in the food industry and by the fact that more than 80% of the products offered by the industry contain pre-processed ingredients. Industrialization presents marvelous opportunities, but the inexorable pace of change in industrial procedures and the complexity of foodstuffs and ingredients also present significant challenges for the kosher certification process.

Roots Management has raised to meets the requirements of KOSHER Certification consultancy with their more than 20 years of experience in the Food Management Systems.

Kosher Requirements

Cheese Products: In order for hard cheeses, such as Cheddar, Muenster, Swiss and the like to be certified kosher, they must be produced under constant supervision.
Meat, Poultry, and Fish: Meat, Poultry and Fish are should be used as per kosher certified guidelines.

Wine, Grape Juice, and Grape Derivatives: All grape products and their derivatives must come from wine that has been supervised from start to finish. Only these may be certified and approved as kosher.

Fruits and Vegetables: Raw fruits and vegetables are approved for kosher use however kosher certification is really a testament that the washing system employed rids the product of all pests.

HALAL Standard

In Arabic, the word Halal means permitted or lawful. Halal foods are foods that are allowed under Islamic dietary guidelines. Halal standard includes the prescribed method of slaughtering all meat sources excluding fish and most sea-life per Islamic law. Halal foods can be found in many Middle Eastern grocers. With the growing demand for Halal foods in some areas, some national supermarket chains are carrying halal meats. Such food chain organization required Halal certificate to wins customers satisfaction for their religious dietary.

Halal Certification

Halal certification mark is widely recognised in key Halal markets such as Brunei, Indonesia, Malaysia and the Gulf Cooperation Council (GCC) countries. The organization may achieves Halal certificates in relation to any product, service or activity and regulate the holders of such certificates to ensure that the requirements of the Muslim law are complied with in the production, processing, marketing or display of that product. After successfully completed Certification audit which will be conducted at premises, the organization can achieves Halal Certification.

Organic Certification, Halal and Kosher Consultancy

Following are the steps of Organic certification, Halal and Kosher consultancy followed by Roots Management to implement effective system.

  • Micro level survey of the existing system,
  • Conduct awareness program for all,
  • Form a steering committee and task force for documentation,
  • Prepare documents,
  • Implementation & train all personnel in the use of procedures & formats,
  • Assess the system through first internal audit,
  • Take corrective actions for non-conformities and carry out management review meeting,
  • Apply for certification,
  • Final audit by certifying body,
  • Take corrective actions on the non conformities to the satisfaction of the certifying body.

 Benefits of Organic certification, Halal and Kosher  Certification

  • Leverage on the Global market
  • Leverage on small investment cost with huge potential growth in revenue
  • Enhance competitive advantage in the global market place
  • Provide greater assurance to consumers
  • Expands company’s reputation in being able to meet varied customer needs