Elements and Performance Criteria
- Investigate and access information sources and support for conversion to organic production
- Establish contact with other organic producers and marketers of organic products
- Identify and use other sources of support and advice including agricultural extension officers and training programs
- Assess literature, publications and internet sources of information to support decision-making for usefulness and reliability
- Obtain certification process requirements from certification bodies and select appropriate certifier
- Investigate roles and responsibilities of inspector, certifier and accreditation bodies, including role of government departments
- Conduct a risk assessment of the site
- Identify and document previous land use and chemicals applied on the site
- Undertake and document risk assessment for potential on-farm contaminants
- Assess potential contamination risk from off-farm land use and agricultural practices
- Incorporate risk management procedures to minimise potential contamination from internal and external sources into a certification preparation plan
- Develop and implement hazard analysis critical control point (HACCP) based procedures
- Identify and document production processes and activities, and those sections of supply chain under one's control, according to certification bodies' requirements and the National Standard for Organic and Biodynamic Produce
- Identify, document and compare quality, organic and statutory product standards to be met to actual standards achieved by product and enterprise
- Identify and document corrective actions or improvements to processes and activities
- Develop and implement procedures and processes for monitoring and annual review, including an internal review protocol where appropriate
- Where required integrate a food safety management program
- Manage customer feedback