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Organic Handbook

This handbook has been developed by Neogen Corporation in conjunction with experts in the organic food production industry as a guide for facilities wishing to implement a robust food safety program. It is intended to provide best practice approaches that represent real-world implementations of these programs.

  • Chapter 1: FSMA implications for Organic Producers, presents an overview perspective on FSMA’s Preventive Controls Rule with a focus on providing examples of real-world implementations.

  • Chapter 2: Environmental Monitoring, provides guidance on establishing a robust environmental monitoring program which is not only critical for any food safety plan but also the emerging focus in the food production industry.

  • Chapter 3: Best Practices for Effectively Implementing an ATP Sanitation Verification Program, contains excerpts from a handbook developed by Neogen Corporation in conjunction with NSF International and some industry experts on establishing a robust ATP sanitation verification program. Many people consider this the first and potentially most important foundation in a food safety program.

  • Chapter 4: Best Practices for Food Allergen Validation and Verification, provides more detailed instruction on best practice approaches to validating a facility’s Sanitation Standard Operating Procedure (SSOP) in an allergen production environment, as well as guidance on establishing a food allergen control plan (ACP.)

  • Chapter 5: Food Microbiology, presents an introduction to the subject and discusses the different methodology and approaches to general micro testing for qualitative or indicator organisms.

  • Chapter 6: Pathogen Screening and Confirmation, presents some approaches and theories behind pathogen screening.

  • Chapter 7: Mycotoxin Monitoring, explores the approaches to screening grains for mycotoxins.

  • Chapter 8: GMO’s, presents an overview on the issues surrounding the controversial use of genetically engineered crops in food.

  • Chapter 9: Unique Proteins – Food Fraud and Ruminant Materials discusses the issue of verifying incoming raw materials to ensure they are what they’re supposed to be.

  • Chapter 10: Veterinary Drug Residues - Discusses the issues surrounding the use of antibiotics and other drugs in food and beverage production.

  • Appendix A: Contains checklists for implementing some of the approaches discussed in the above chapters.

  • Appendix B: Contains a list of resources and common food safety terminology.

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