A PRACTICAL GUIDE FOR FOOD PROCESSING
Texte in French
Created by the Organic Network of Actia, this practical guide is intended for food manufacturers that process products with an organic origin. After presenting the context in the Organic transformed product market, it suggests a self-diagnostic which allows the manager to see where he stands and to assess the level of the company's organisation in terms of the regulatory requirements concerning Organic foods. The guide provides details on each key step in the processing, based on the specific points in the Organic regulations and on concrete examples stemming from company experience. Several practical sheets (useful contacts, specifications template, procedures, etc.) are also provided.
Cyril Bertrand (Critt agro-alimentaire Paca), Frédéric Chevallier (Critt agro-alimentaire Poitou-Charentes), Sandrine Lebois (Actia), Sophie Lequippe (Critt agro-alimentaire Poitou-Charentes), Didier Majou (Actia), Guillaume Mondejar (Critt agro-alimentaire Poitou-Charentes), Anaïs Prin (Critt agro-alimentaire Paca).
With the participation of:
Abiodoc, Acta, Agence Bio, Écocert, Groupe Léa nature - Jardin Bio, Itab, Synabio.