Cleaning and Sanitizing

Retail establishments must assure that organic products do not come into contact with prohibited substances, such as prohibited pest control products or most cleaning and sanitizing chemicals. Before handling or preparing organic foods, employees should ensure that a cleaner or sanitizer has been evaluated for appropriate use with your organic handling and preparation needs. 

All cleaners and sanitizers are allowed to be used on food contact surfaces to ensure food safety requirements. The organic requirement is simply to prevent contact with organic products. All materials used for disinfecting and sanitizing should be thoroughly rinsed before organic products come into contact with those surfaces. Avoid the use of cleaning agents and sanitizers that have strong residual characteristics and are difficult to rinse off. Quaternary ammonia products fit into this category and should not be used. Talk to your distributor as most carry environmentally safe and effective cleansers and sanitizers made specifically for use in food preparation areas. 

In general, most cleaners and sanitizers require an intervening step, such as a thorough rinse step, to ensure the substance never comes into contact with the organic food/product. Because of the need to ensure a safe food system, the USDA organic regulations allow the use of some sanitizers for direct food contact. The National List of Allowed Materials in the organic regulations explicitly lists these allowed cleaners and sanitizers by their generic names: 

• Citric Acid
• Chlorine Materials (see notes below*)
• L-Malic acid
• Hydrogen peroxide
• Ozone
• Peracetic acid/peroxyacetic acid - for use in wash and/or rinse water according to FDA limitations. For use as a sanitizer on food contact surfaces.
• Phosphoric acid- —cleaning of food-contact surfaces and equipment only.

^{*Chlorine: For organic systems, chlorine is allowed for disinfecting and sanitizing food contact surfaces, equipment and facilities and may be used up to maximum labeled rates. Chlorine materials in water used in direct crop or food contact are permitted at levels approved by the FDA or EPA for such purpose, provided the use is followed by a rinse with potable water at or below the maximum residual disinfectant limit for the chlorine material under the Safe Drinking Water Act. Chlorine in water used as an ingredient in organic food handling must not exceed the maximum residual disinfectant limit for the chlorine material under the Safe Drinking Water Act.}

Specific brand names of approved sanitizers can be found on a list maintained by the Organic Materials Review Institute (OMRI), although other products also may comply with the USDA Organic Regulations.

Pest Control

Retail establishments will always have to contend with pests in their environment, however a well-designed preventative pest management plan geared to the types of insects and/or rodent problems that exist can eliminate the use of toxic chemicals. Managers and employees should be aware of potential problems as well as measures being taken to prevent problems. Pest management and sanitation program components should be included in the employee training program. Developing the retail store’s pest management plan includes the following:

1. Identification of pest problems and locations of problems.
2. Development of methods and strategies to prevent, minimize or eliminate pest problems
3. Monitor for signs of insect or rodent problems.
4. Use approved pest control treatments, as needed.
5. Document use of pest control treatments.

Once these issues have been identified, opportunities to target those pests and situations can be tailored to specific locations.  

Removal of Pest Habitat and Food Sources

Pest management and sanitation go hand in hand. Good sanitation practices can prevent insect and rodent problems, reducing the need for toxic pest control products that can contaminate not only organic products but non-organic products as well. Eliminating habitat and preventing pests from entering into the retail store are important when developing a pest management plan.   

The following list provides examples of good sanitation, the least expensive method of pest control for any retailer:

• Implement and maintain a daily cleaning and sanitization schedule.
• Clean up spills when they occur.
• Inspect incoming product for signs of insect infestation or rodent problems. Remove any problem products immediately.
• Have effective equipment, such as vacuums, readily available for use.
• Locate the dumpster far away from the exterior door.
• Keep areas around the outside of the building free from pest habitats such as junk and other debris.
• Repair torn screens in windows or doors.
• Periodically check that employees are performing these practices.

Prevention of access and environmental management 

The store building should be periodically inspected for cracks, holes, loose fitting doors and other areas where insects 
and pests may be able to enter the store.

Environmental management encompasses the following types of activities and devices:

• Sound and light devices as repellents
• Freezing, heating and vacuum treatments
• Mechanical and physical methods (traps), lures and repellents.

There are a variety of methods available for pest control including:

• Mechanical traps (wind-up and snap)
• Adhesive traps (glue boards, sticky ribbons and glue strips)
• Electrical traps (bug zappers or fluorescent light traps at exterior doorways) work well near exterior doorways to control flying insects (these also provide an indicator of activity for monitoring a developing problem)
• Pheromone traps act as both a monitoring tool and a trap to control grain-eating flying insects 
• Carbon dioxide fumigants
• Natural insecticides such as boric acid and diatomaceous earth

If a pest control contractor is used, the retail store contract with the company should indicate that some pest control products that are allowed elsewhere are not allowed for use in proximity to organic foods. Any and all treatments should be approved by store personnel before use.   

Synthetic crack and crevice sprays, rodent baits and fumigants are prohibited when organic products are present. It is recommended that if any prohibited pest control products must be used where organic products are stored and handled, organic products must be removed from the area during treatment and for a prescribed period after treatment and only reintroduced after a thorough washing of the area has taken place.   

Whether pest monitoring is done by employees or a contractor, the retail store should keep a written record of each time monitoring activities are performed or products are used. The outside contractor should provide documentation of all of their visits and activities. Monitoring documents should illustrate if any problems were noted, traps reset, glue boards replaced, etc. A good pest control service will make note of structural improvements that will help prevent pests. If an employee is inspecting traps or insect monitoring devices, the retail store should keep a written log. Traps or monitors may be numbered for ease in record keeping. If numbered, the trap or monitor station should also be numbered to correspond with the log. A map of the retail store should be included in the handling plan that shows the location of each mechanical trap, pheromone trap, electrical bug control unit, or other monitoring/control devices. You can find a sample pest control monitor log here.