BRC Global Standards is a leading safety and quality certification program, used by over 20,000 certificated suppliers in 90 countries, with certification issued through a worldwide network of accredited Certification Bodies. The Standards guarantee the standardization of quality, safety and operational criteria and ensure that manufactures fulfill their legal obligations and provide protection for the end consumer. BRC Global Standards are now often a fundamental requirement of leading retailers.
Organic is an adjective that applies not just to growers (organic farming) but to processors and retailers as well. Organic flour is from organically grown wheat, which has been organically milled.
Organic farmers do not use synthetic pest controls and use crop rotation to minimize insects and crop diseases. More specifically: no fertilizers, herbicides, insecticides, growth stimulators, or fungicides (not on the approved list) can be applied for a minimum of three years prior to harvest; a five-year crop and field history record, including financial records, must be maintained; lab analysis for soil nutrients and soil residues are required. Plant tissue tests and water analysis may be required for certification of some crops; a long-term plan for organic management must be in place. This includes plans for fertilizer, pesticide, weed and water management.
Certification requires: a yearly inspection of the production facility by a third party certification group and compliance with standards; no synthetic ingredients can be added during processing. Inspectors also check sanitation practices and look for potential contamination by prohibited substances, including packaging and storage containers; all product labels meet the organic standards of the certifying agency; records must be maintained to ensure compliance with organic guidelines. This includes procedures for keeping organic foods separate from non-organic foods and records, which show the chain of custody of the raw materials.
In order to meet kosher standards and receive the kosher seal, food must be prepared under a rabbi's supervision. The word "kosher" is a derivation of the Hebrew kasher, meaning "proper" or "pure." Because kosher foods bear an inherent hallmark of wholesomeness and quality, they are rapidly becoming popular with a new market of health-conscious consumers.