The purpose of this standard is to establish standards for methods of producing organic processed foods. It includes:

1. Scope of Application

2. Referenced Standards

3. Terms and Definitions

4. Principles for the Production of Organic Processed Foods

5. Production Methods

  5.1 Raw Materials and Additives (including processing aids)

  5.2 Usage Ratios of Raw Materials and Additives

  5.3 Control of Manufacturing, Processing, Packaging, Storage, and Other Operations

6. Labeling

  6.1 Product Name Labeling

  6.2 Labeling of Raw Materials

• Annex A (Mandatory): Additives (for organic processed foods other than alcoholic beverages)

• Annex B (Mandatory): Additives (for organic alcoholic beverages)

• Annex C (Mandatory): Agents (e.g., sanitizers or other auxiliary substances)