Technical Criteria of Certification of Manufacturer Concerning the Organic Agricultural Product Processed Foods.

These Guidelines concern the certification of organic agricultural product processed foods and consist of 5 sections; Facilities for manufacture or processing, storage, quality control and grading (I); Execution methods for quality control (II); Quality and number of persons in charge of quality control (III); Grading organization and its execution method (IV) and Qualification and number of persons in charge of grading (V).
Quality control managers are responsible for the drafting and promotion of a plan related to quality control and the preparation of internal regulations concerning matters such as manufacturing and processing methods and storage of raw materials. There are also provisions relating to the qualifications necessary for quality control personnel.