1. Processing of organic food:有机食品加工
v Must assure traceability and transparency.必须保证可追踪性和透明性
v Requires a good documentation system.需要一个很好的文件系统
v Must not contaminate organic products through inappropriate post harvest handling.不得通过不适合的收货后处理污染有机产品
2. Who needs to be certified as organic processor:谁需要
认证为有机加工者
ü
All handlers who process, dry, freeze, clean, mix, pack, or label organic products after harvest, need to be certified.所有找收获后对有机产品进行加工，干燥，冷冻，清洗，混合，打包或标注的处理者需要被
认证
3. Origin of organic raw materials:有机原料来源
ü First of all (which may be self-evident for many), all post harvest handlers must understand that
only certified organic raw materials can be processed to organic products.首先（许多是不言而喻的），所有的收获后处理者必须明白只有
认证了的有机原料才可以加工成有机产品。
ü Only
EU certified raw material can be used for products for the EU market, only
JAS certified for the Japanese market, while raw materials for the US market must be
NOP certified – so please always ask your supplier of raw materials for a
copy of a valid certificate, issued according to the respective standard.只有欧盟
认证的原材料才可以用在欧盟市场产品上，只有JAS
认证的才可以用在日本市场，美国市场的原材料必须经过NOP
认证——因此请随时向您的原料供应商要求根据各个标准颁发的有效证件的复件。
4. Separation:分离
ü Some processors produce only organic, but most do both: organic and conventional.一些加工者只加工有机的，但是大多数有机和常规都加工。
ü These latter handlers have to set up a
good system for separating organic products from conventional ones: from the moment of reception of the raw material, through all steps of processing, storage rooms, etc., until sale. Separation must also be safeguarded between organic and
transitional products, or products certified according to different standards
(e.g. NOP / EU).后者应建立一个很好的将有机产品与常规分离的体系：只收到原料时起，到所有加工步骤，仓库等指导销售。还必须保证有机和过渡期产品，根据不同的标准(如：NOP / EU)
认证的产品的分离。
ü The best separation, of course, is in space: have separate warehouses and processing lines for organic.最好的分离当然是空间上的：有机具有分开的仓库和加工线。
ü However, this may often not be possible; in this case, you can separate in time: you process organic at different times on the same line as conventional; before processing organic, you have to clean the line.然而，有时候是不可能的，在这种情况下，你可以在时间上进行分离：在不同时间相同的生产线上加工有机和常规产品；加工有机之前，应清洗生产线。
ü In case of continuous processes (e.g. mills), the operator must make sure that at the beginning of organic processing, a reasonable quantity of organic product is used for “cleaning” the line, and sold as conventional.如果是连续不断的加工（如：磨坊），经营者必须保证有机加工一开始，应使用一定量的合理的有机产品用来清洁生产线，并按照常规销售。
ü Where separate warehouses are not feasible, an adequate separation within the existing storage room will be sufficient: e.g. rows separated by a line on the floor, or separate shelves, properly labelled.分开的仓库是可行的，在存在的仓库里合适的分离就足够了：例如在地板上按照行分离或分离货架，合适的标准。
5. Documentation and labelling:文件和标签
ü An organic processor needs an organic management plan, or a chapter in his/her quality handbook, which refers specifically to processing of organic food.一个有机加工者需要一份有机管理计划，或其专指有机食品加工的质量管理手册的一部分。
ü Wherever processing of organic and conventional products both takes place, bags, containers, boxes with organic products have to be labelled, at all steps through your facility.不管有机产品和常规的产品的在哪里加工，通过设备的所有步骤的有机产品的包装袋，容器，框都应进行标注。
ü The operator has to keep and file supplier certificates, way bills, reception notes, processing records, storage books and invoices. All these records have to refer to the organic condition of the product.经营者应始终对供应商的证书，运货单，接待说明，加工记录，储存记录本和票据进行存档。所有记录应与有机产品加工条件有关。
ü Organic processors need a good recording system, allowing verification whether the quantity of purchased raw material is consistent with the quantity of finished product sold.有机加工者需要一份很好的记录系统，允许核查购买的原料的数量是否与销售的成品的数量一致。
ü Except for open raw material arriving directly from the field, only packed or sealed and labelled products must be accepted for organic processing. Unlabelled products should be returned to the supplier.除了对直接从田地来的原料开放，有机加工必须接受只有包装或密封和标注产品。没有标注的产品应退给供应商。
ü The EU-Regulation requires operators, who do not process organic "at regular times or on a fixed day", to announce processing of organic products in advance to the inspection body. CERES considers as "regular" processing one that is conducted daily, weekly or once or twice a month. The need for advance announcements of such operations will be defined on a risk basis: Wherever there is a real risk of commingling organic and non-organic products or contamination, we will insist on the advance announcement. 欧盟规章要求不定期或在固定的一天进行有机加工的经营者，提前通知
认证机构进行有机产品加工。CERES认为定期进行加工的加工者是每天，每周或一个月1到2次。基于风险确定这样的经营者进行提前告知的需要：具有实际的有机和非有机产品混淆或污染的风险，我们将坚持需要提前通知。
ü In addition, JAS requires "grading" records: Before selling products with the JAS logo, the producer has to double-check and record fulfilment of JAS standards.另外，JAS要求分工记录：在出售标记JAS标签的产品之前，加工者应仔细的检查和记录JAS标准的实施情况。
6. Traceability:可追踪性
ü Everything mentioned under
(3), (4), and (5), has to do with traceability, but since this is such a crucial point, here again: the organic market can develop only if the consumer trusts that the origin of what is on his/her plate, can be traced back to the organic farm. (3), (4), and (5)中提到的所有的事情应具有可追踪性，但是因为这是重点，在这里再强调：只有消费者信赖其来源，可以追溯到农场，有机市场才可以发展。
ü It is impossible to require the same level of traceability for such different processes as fresh fruit packers (where traceability back to the field level should be easy to achieve), dairies, oil mills, or noodle factories.对于这样不同的加工，要求与新鲜水果包装（很容易追溯到田地），牛奶厂，油磨，面条厂有同样的可追溯性。
ü Nevertheless, as a general rule, the
highest possible level of traceability should be tried to achieve in every given situation.然而，作为一个总规则，每个特定的情况应努力事先最高级别的可追溯性。
7. Labelling of multi ingredient products:多成分产品的标注
