Preparation and Handling of Organic Products - Questions and Answers Regarding National Standard on Organic Production Systems

The Canadian Food Inspection Agency, in partnership with the Organic Federation of Canada, has developed the Organic Standards Interpretation Committee (SIC). The objective of the Committee is to provide, to the Canada Organic Office, interpretive guidance on issues related to the National Standards for Organic Agriculture (CAN/CGSB 32.310 and CAN/CGSB 32.311).

These are the final answers to questions raised by organic stakeholders, regarding the National Standards for Organic Agriculture. Any further clarifications related to these questions and answers can be sent to the Canada Organic Office. The numbers found in brackets at the end of each question are reference numbers used by CFIA staff for tracking purposes. Please quote the reference number when sending in your query.

What are the restrictions on the up to 5% of non-organic ingredients allowed in production of organic products in the OPR? (16)

Non-organic agricultural ingredients are allowed in products labelled as organic, provided that the organic form is not commercially available, and they comply with the Standards, including 1.4.1 and 1.4.2 and section 8. The total non organic content of the final product must not exceed 5% (Reference: Organic Products Regulations, 2009).

Can a non-organic processing aid be used in the production of a category 2 (70-95%) product? (20)

The PSL listing of processing aids (6.6) does not apply to processing aids used in the non organic ingredients used to produce the 70-95% organic products. However section 1.4.1 does apply. Use of non agricultural processing aids in the production of the final product is limited to those listed on 6.6.

Are nitrates forbidden in all processed foods? Is it possible to produce organic bacon? (56)

The addition of nitrates for curing is not allowed in processed organic foods. A similar product can be produced using alternative methods but to be called bacon, a meat product must be CURED, which means in respect of the Meat Inspection Regulation any edible meat product, that salt together with at least 100 p.p.m. of sodium nitrite, potassium nitrite, sodium nitrate or potassium nitrate, or any combination thereof, was added to the meat product during its preparation. Any resulting products using alternatives to nitrates cannot be called bacon.

There is presently a request from the industry to allow the use of natural source of nitrite or nitrate (e.g. celery powder). The CFIA is currently analysing this request.