According Regulation (EC) No 834/2007 as Regulation (EC) 889/2008 is the signed company describing document as the description of the measures for compliance with the named regulations are obligatory for each company

Company description document

(without variable data as list of suppliers, assortment list, list of customers,...)

I Documents relevant for inspection (variable)

The following data are variable and must be shown to the inspection body at the annual audit in an actual and complete form and must be available at the inspection body in the current version.

List of suppliers with valid certification proof (certificate), raw material list, list of additives and processing aids, assortment list, recipes, labels, list of incoming goods, list of outgoing goods, production journals/consumption lists, location plans with description of all units, organisation chartwith organic-responsible persons, import notificationor licenses for imports from third countries, GMO declaration of compliance, prohibition of GMO, possibly exeptionfrom the responsible Food Authority

II Company description – processing and/or storage

Please enter business data

Company name
Street
Postal code and town/country
Telephone number
Fax number
Contact person/Name / Email / Mobile phone number / Telephone number
Date of survey

Whichshort description of the field of activities (e.g. import and trade of/with organic products/ production of bread, pastry,.../production, packaging, labelling of...) applies to your company?

Please give us the addresses of further working places, storehouses:

Description / field of activity / town / address or see annex number:

Which units, facilities, activities concerning the organic processing in your company?

Which units (rooms, also from further working places, entrance storage hall, production hall, cooling storage hall,...) go thrugh the organic raw materials/organic products and which facilities (washing facility, dryer, mixing machine, oven, press, pasteurizing machine, centrifuge, cooling room or fridge, not transportation, boxes...) are used at the production and which activity does the facility has (storage of raw materials, wet cleaning of potatoes,...)?

The description should be structured after the flow of goods, in the following order: income, storage, processing/preparation, packaging, labelling, storage = detailed description of flow of goods with the description of the facilities).

Unit / Facility / Activity / use (only if the name of the facility is not a self-explanatory)
Unit / Facility / Activity / use (only if the name of the facility is not a self-explanatory)

III Description of concrete measures for the implementation of the Organic Regulation

Incoming goods

How do you separate the organic goods from the conventional goods at the income of goods?
goods are only taken over in bulk / not packaged,separation is done:
temporal separation
areal separation from conventional goods
goods are only taken over labelled
goods are only taken over packaged
others:
If temporally separation:
how is the cleaning of the facilitiesdone between the income of conventional and organic goods?
Who is checking the goods at the income?
Who does the inspection?
What will be inspected?
Is the implementation and the result of the inspection documented in written form, e.g. at the delivery papers?
Do you give a lot number at the income of goods?
yes no
If yes: How do you give lot numbers? – Please explain the (number) system!
How will be given the traceability of the overtaken goods ensured to the respective deliveries (traceability supplier/date/quantity)?

Storage

How do you/does the staff distinguish between organic and conventional goods at the storage?
How do you capture the income and outflow of entire stock?
enterprise resource planning (data processing)
lists (data processing)
handwritten lists
others:
Please attach an example –see annex no.:
When do you perform the inventory?

Production

When do you produce?
Production times in general: from - until:
Production times for organic goods: from - until:
Please describe your production process short:
How do you record the produced amounts and products in the production storage?
production control system (data processing)
lists (data processing)
handwritten lists
others:
Please attach an example –see annex no.:
Do you produce organic and conventional goods with the same production facilities?
yes no
If yes: How is the cleaning of the facitlity between the production of conventional and organic goods done? (relevant are detergents/cleansers for containers, equipment, facilities that get in contact with the relevant organic goods. The flushing with water cetera according to regulations must be documented and specify - e.g. working surface flushed with "detergents" and rewashed with water twice)
How do you/does the staff distinguish between organic and conventional goods during the production?
How do you/doesthe staff distinguish between organic and conventional goods after the processing?
Do you give a lot number for the finished goods?
yesno
If yes: how do you give the lot numbers? – Please explain the (number) system!

Documentation

How is the organic good identified/marked in the accounting/bookkeeping?
Have you a management system in your company? If yes, which one?
ISO 9000 and for following / ISO 2200
IFS / IFS Global Market
GMP / no management system
others, which?
Which measures for storage protection and pest control do you perform?
Do you use products that could be genetically modified? (e.g. soya, maize, etc., also in conventional areas)
yes no
If yes, which ones?
Where could a contamination / pullotion of the organic goods with those products take place theoretically?
How do you prevent this?
Which records do you have to prove your duty to take care about the above mentioned things?

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Town, date Signature of responsible person

Remarks of inspector:

...... …......

Town, date Signature of inspector

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