Indiana Administrative Code
Title 375 - INDIANA STATE DEPARTMENT OF AGRICULTURE
Article 1 - INDIANA ORGANIC CERTIFICATION STANDARDS
Rule 5 - Additional Guidelines
Section 5-4 - General provisions

Universal Citation: 375 IN Admin Code 5-4

Current through September 18, 2024

Authority: IC 15-15-8-17

Affected: IC 15-15-8

Sec. 4.

(a) For a handling operation to be certified under this program, each individual on such handling operation shall not, with respect to any organic agricultural product covered by this title:

(1) add any synthetic ingredient during the processing or any postharvest handling of the product;

(2) add any ingredients known to contain levels of nitrates, heavy metals, or toxic residues;

(3) add any sulfites, nitrates, or nitrites;

(4) add any ingredients that are not organically produced in accordance with this, or another accredited certification program, unless such ingredients are included on the National List and represent not more than five percent (5%) of the weight of the total finished product, excluding salt and water;

(5) use, in processed food to be labeled organically produced, water that does not minimally meet all Safe Drinking Water Act, 42 U.S.C. Sections 300f through 300g-6, requirements;

(6) use any packaging materials that contain fungicides, preservatives, or fumigants; and

(7) use any bag or container that had previously been in contact with any substance that would compromise the organic quality of such product or the use of which would be inconsistent with the purposes of the certification program.

(b) Paper wraps may be used as long as they are not treated with chemicals (including copper sulfate, TBZ, or DPA).

(c) Aluminum, tin, and solder are discouraged in all cases and prohibited when the pH of the product is not between 6.7 and 7.3.

(d) Organic and nonorganic products should not be mingled in a cold storage room, except where absolutely necessary. There must be adequate separation of bins and written storage procedures to assure no mixing of products.

(e) Carbon dioxide or ethylene absorbing materials may come into contact with fresh fruit. Carbon dioxide or ethylene scrubbing machinery in the cold storage is permitted.

(f) Periodic residue testing of the entire product after packaging may be required if the certifier so determines. The results of these tests must be retained by the handling processor and made available in the event of a records audit.

(g) All primary ingredients, excluding salt and pure water, must be certified by an accredited, approved certification program and represent not less than ninety-five percent (95%) of the finished product by either weight or volume, whichever is most applicable for assuring compliance with this title.

(h) Permitted secondary ingredients and additives include salt, fermentation organisms, natural colors, natural flavors, herbs, spices, and other similar products approved or contained on the National List. All possible secondary ingredients will be replaced with ingredients that have been certified as organically produced as soon as available.

(i) Carob gum, guar gum, pectins, gelatins, potato starch, corn starch, and carageenans must be approved on a case-by-case basis.

(j) If water is part of a packaged product, it must be passed through an approved filtration system. Suggested methods include distillation, reverse osmosis, and deionization filtration.

Disclaimer: These regulations may not be the most recent version. Indiana may have more current or accurate information. We make no warranties or guarantees about the accuracy, completeness, or adequacy of the information contained on this site or the information linked to on the state site. Please check official sources.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.