Exempt Handler Affidavit
The Uncertified Handler Affidavit has been replaced by the Exempt Handler Affidavit.
facilities and equipment
OCal Equipment, Facility, or Address Change Form
ONLY FOR OCAL CANNABIS OPERATIONS.
Use this form to notify CCOF that you will be moving or you plan to add a new facility or new equipment to your existing OCal certification.
OCal Uncertified Handler Affidavit
ONLY FOR OCAL CANNABIS OPERATIONS. This form applies to uncertified storage facilities used by CCOF operations to store unsealed product or product in permeable packaging. It also applies to uncertified brokers, traders, wholesalers, or distributors that provide OCal products to CCOF OCal certified operations. It is not required for uncertified handlers supplying OCal product in sealed, impermeable containers with final retail labeling that identifies the OCal status and original certified producer.
Should I inform CCOF if I am moving my operation to a new address?
Yes! Always submit changes that may affect compliance to CCOF for review. Changes to your facility location may require an update to your OSP and an additional inspection.
If your address is changing because your office or billing location has changed, simply complete the Equipment, Facility or Address Change Form and confirm that no organic storage, processing, or packaging occurs there.
Can I get my commercial kitchen certified for others to use for organic production?
No, it doesn't help others and isn't required in order for someone else to make organic products in your commercial kitchen. Shared kitchens cannot be certified separately from the product produced in them. Facilities, including shared kitchens, are part of the process of making the products, so the people who use your kitchen must include the kitchen as the production facility in their own certification application, as if it were their own factory.
Can I use a shared commercial kitchen to make my products?
Yes, certified organic operations can use shared commercial kitchens to make their products, but they must certify the kitchen for their own use. In your application – called an Organic System Plan (OSP) – you will explain how you keep your products separate from any non-organic products or materials in the kitchen. You will also describe how organic product contact surfaces and processing equipment are cleaned and sanitized.
NOP 4009 Instruction and Q&A: Who Needs to be Certified?
This instruction clarifies the certification requirements for operations that produce or handle agricultural products to be sold, labeled or represented as organic. Both the instructions document and official Q&A are included.
Can I store organic and non-organic ingredients in the same storage area?
Yes, as long as adequate measures are taken to distinguish organic from non-organic, and storage practices do not pose a commingling or contamination risk for organic ingredients. You do not have to have a physical barrier in place, but adequate separation and labeling should be in place to protect the organic product.
Can I use an off-site storage facility to store and distribute my products?
Yes, you can use off-site storage facilities to store and distribute your products without having that location inspected or certified. Off-site storage facilities and distribution centers are not required to be certified as long as the products are packaged or otherwise enclosed in a container prior to being received or acquired. The product must remain in the same package and may not be relabeled, repacked, or processed in any way (including icing, ethylene, or controlled atmosphere) while in the control of the storage operation.
I process organic and non-organic products. What additional measures do I need to take?
You must protect organic integrity during receiving, storage, processing, packaging, and transportation. Many certified operations process both organic and non-organic products without any difficulty. These operations are referred to as “mixed” operations. Mixed operations are responsible for protecting organic ingredients and products throughout production. This is done by preventing commingling of organic and nonorganic ingredients and contamination of organic ingredients with prohibited sanitizers, processing aids, and pest control materials.