GB/T 19630-2019Organic products—Requirements for production,processing,labeling and management system (English PDF)

3.3 Organic product

The product that is organically produced, organically processed for human consumption and animal consumption.

NOTE: In this Standard, "organic" may be marked before the name of specific organic products or product categories, such as organic seeds, organic sprouts, organic ingredients.

3.4 Conversion period

The period from the start of organic production until the production unit and the product are certified organic.

3.5 Parallel production

Concurrent production of the same or indistinguishable organic, transitional or conventional products in the same production unit.

3.6 Buffer zone

A purposefully defined, clearly defined transition zone between organic and conventional plots to limit or block the drift of prohibited substances from adjacent plots.

3.11 Genetically engineered organism; genetically modified organism

Plants, animals and microorganisms whose genes have been altered by technology (genetic engineering technology/transgenic technology) that alters genetic material by means other than naturally occurring mating and natural recombination.

3.23 Production unit

Production areas managed by organic producers.

4.1 Basic requirements

4.1.1 Production unit

The boundaries of organic production units shall be clear. Ownership and management rights shall be clear. An organic production management system has been established and implemented in accordance with the requirements of this Standard.

4.1.3 Genetically engineered organism

4.1.4 Irradiation

Irradiation technology shall not be used in organic production.

4.1.5 Input

4.1.5.1 Organic producer shall select and implement cultivation and/or aquaculture management practices, so as to maintain or improve soil physicochemical and biological properties, reduce soil erosion, and protect the health of plants and farmed animals.

4.2 Plant production

4.2.1 Conversion period

4.2.1.1 The conversion period for annuals is at least 24 months before sowing. The conversion period for pasture and perennial forage crops is at least 24 months prior to harvest of organic forage. The conversion period for perennials other than forage crops is at least 36 months before harvest.

4.2.2 Parallel production

4.2.2.1 Simultaneous production of easily distinguishable organic and conventional crops in the same production unit. However, the organic and conventional production parts of the unit (including plots, production facilities and tools) shall be able to be completely separated.

4.2.2.3 Within the same production unit, there shall be no parallel production of perennials unless the following conditions are also met:

4.2.3 Origin environment requirements

Organic product production needs to be carried out under suitable environmental conditions. The production base shall be far away from urban areas, industrial and mining areas, main transportation lines, industrial pollution sources, and domestic garbage dumps. The production environment shall be continuously improved.

The environmental quality of the origin shall meet the following requirements: […]

4.2.6 Cultivation

4.2.6.1 Annuals shall be rotated with more than three crops. Two crop rotations can be adopted in areas where multiple rice crops are grown a year. Crop rotation is not required in winter fallow areas. Rotational plants include, but are not limited to, legumes, green manures, mulch plants, and the like.

4.2.8 Pest and weed control

4.2.8.1 The basic principles of pest and weed control shall start from the agricultural ecosystem. Comprehensively use various control measures.

4.2.9 Facility cultivation

4.2.9.1 Soil or substrate shall be used for plant production. It shall not be produced by hydroponics. Building materials and growing containers for facility agriculture shall not be handled with prohibited substances. The conversion period shall meet the requirements of 4.2.1.

5.1 Basic requirements

5.1.1 The processing and subsequent processes involved in this Standard shall be effectively controlled. It is specifically manifested in the following aspects:

5.1.2 Organic food processing plants shall meet the requirements of GB 14881. Other organic product processing plants shall comply with the relevant regulations of the state and industry departments.

5.1.3 Organic product processing shall consider no or minimal negative impact on the environment.

5.2 Food and feed

5.2.1 Ingredients, additives and processing aids

5.2.2 Processing

5.2.2.1 It is advisable to use mechanical, freezing, heating, microwave, smoking and other treatment methods and microbial fermentation processes. When using extraction, concentration, precipitation and filtration processes, extraction solvents are limited to water, ethanol, animal and vegetable oils, vinegar, carbon dioxide, nitrogen or carboxylic acids. No other chemical reagents shall be added to the extraction and concentration process.

5.2.4 Packaging

5.2.4.1 Packaging materials made of wood, bamboo, plant stems and leaves and paper shall be used.

5.2.4.2 Food raw materials and products shall use food-grade packaging materials.

5.2.4.3 The packaging of raw materials and products shall meet the requirements of GB 23350. Biodegradation and recycling of packaging materials shall be considered.

5.2.4.4 When using packaging fillers, carbon dioxide, nitrogen and other substances shall be used.

5.2.6 Transportation

5.2.6.1 Transport means shall be cleaned before loading organic products.

5.2.6.2 Organic products shall be transported to avoid mixing or contamination with conventional products.

5.2.6.3 During transportation and loading and unloading, the organic product certification mark and related instructions on the outer packaging shall not be stained or damaged.

5.3 Textile

5.3.2.4 Energy consumption shall be minimized during textile processing. Renewable energy shall be used.

5.3.2.5 If the separation of organic processing and conventional processing in the process or equipment will cause significant adverse impact on the environment, on the premise that effective measures are taken to ensure that organic textiles are not polluted by prohibited substances, the organic and conventional processing technology or equipment may not be separated.

5.3.3.3 It is advisable to use natural printing and dyeing thickeners.

5.3.3.4 A readily biodegradable softener shall be used.

5.3.3.5 Dyeing equipment shall not be cleaned with substances containing organic halogen compounds in sewage.

5.3.3.6 The content of heavy metals in dyestuffs shall comply with the indexes in Table H.1 of Annex H.

5.3.1 Raw material

5.3.4 Manufactures

6.1 Labelling

6.1.1 Organic products shall be labelled in accordance with the requirements of relevant national laws, regulations and standards.

6.1.4 The text, graphics or symbols in the logo shall be clear and conspicuous. Graphics and symbols shall be intuitive and standardized. The color of text, graphics and symbols shall be in contrast-color with the background color or background color.

6.1.5 The labels of imported organic products shall also comply with the provisions of this Standard.

6.2 Calculation of the percentage of organic ingredients

6.2.1 The organic ingredient percentage calculation excludes water and salt added during processing and in ingredient form.

6.3 Certification marks for China organic products

6.3.1 The graphics and color requirements of certification mark for China's organic product are shown in Figure 1.

6.3.2 Products marked as "organic" shall be affixed with the China organic product certification mark and its organic code (the unique number of each organic product certification mark), the name of the certification body or its logo on the certified product or the smallest sales package of the product.

6.3.3 The certification mark for Chinese organic product can be directly applied to the product or the smallest sales package of the product by pasting or printing according to the characteristics of the product. Processing raw materials that are not directly retailed may not be applied.

6.3.4 The printed certification mark for Chinese organic product shall be clear and conspicuous.

6.3.5 The certification mark for China organic product printed on the certified product labels, instructions and advertising materials can be enlarged or reduced proportionally but shall not be deformed or discolored.

6.4 Sales

6.4.4 For bulk or naked products, as well as fresh animal products, an organic product sales area or display counter shall be set up at the sales site. Separate them from non-organic product sales areas and cabinets. A copy of the organic product certification certificate shall be placed in a prominent position.

7.1 Basic requirements

7.2 Documentation requirements

7.2.1 Document content

Documentation of the management system shall include:

7.2.2 Document control

The documents required by the management system shall be up to date and valid. It shall be ensured that valid versions of applicable documents are available at the time of use.

7.2.3 Location map of production units or processing, business sites

The location map of production units or processing, business sites shall be drawn to scale. Mark at least the following: […]

7.2.4 Management manual

A management manual shall be developed and maintained. The manual shall include at least the following: […]

7.2.5 Operating procedures

Operating procedures shall be developed and implemented. The operating procedures shall at least include:

7.2.6 Records

Organic product producers, processers and operators shall establish and maintain records. The records shall be clear and accurate. Provide valid evidence for organic production, organic processing and business activities. Records shall be kept for at least 5 years and shall include but not be limited to the following: […]

7.6 Complaint

Organic producers, processors and operators shall establish and maintain effective procedures for handling customer complaints. Keep records of the whole process of complaint handling, including the acceptance, registration, confirmation, investigation, tracking and feedback of complaints.

7.7 Continuous improvement

Organic producers, processors and operators shall continuously improve the effectiveness of their management systems. […]