Organic Rules and Certification

Standards, restaurants and industrial kitchens - SE KRAV 2006

Mattsson, Eva (2006) Standards, restaurants and industrial kitchens - SE KRAV 2006. [Organic rules - Differences between other regulations/standards and EEC No 2092/91]

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Summary

The standards for restaurants and industrial kitchens cover the whole or parts of the operations. Restaurants with á la carte menu need to have two approved main courses daily. On a lunch menu there shall at least be one approved course weekly. An approved dish shall have 100% KRAV certified ingredients, if organic ingredients are not available, a conventional ingredient can be used but at least 70% of the dish shall be organic. Only food additives and processing aids allowed by the KRAV standards can be used in a certified main course (includes additives and processing aids in conventional ingredients). Bread, salads, drinks, coffee, tea, ketchup etc shall also be possible to the extent possible. A certified buffet there must be a complete meal of KRAV certified products. A certified breakfast shall contain certified products in several of the type of food served for breakfast (bread, cheese, yoghurt, marmalade, breakfast cereals, fruits, vegetables, eggs etc). A certified café shall have KRAV certified coffee, tea, milk, sugar, fruit drinks, sandwiches, cakes and fruit if these products are served. There is also standards for handling of organic products so that no commingling with conventional products occur or contamination from cleaning. There are also standards for the labelling of dishes and statements about organic ingredients shall be made so consumers are sure which ingredients/ dishes are organic. (KRAV standards chapter 16).

Difference

EU Regulation 2092/91 does not have any specific standards for restaurants or industrial kitchens.

Justification

More and more food is consumed outside of homes. There is an interest both by consumers and by restaurants and other industrial kitchens to eat or serve organic food. The KRAV standards are relatively open and are set with the argument to make it possible for several to start to serve organic food. Labelling has to be clear so that consumers are well informed. In the EU there are different interpretations in different Member States if restaurants are covered or not.

EU Regulation

Annex V. Labelling > Indication that products are covered by the inspection scheme - Annex IV A
Rules of production and preparation - Art.6
Scope - Art.1-3

Item type:Organic rules - Differences between other regulations/standards and EEC No 2092/91
Subjects:General areas of Organic Agriculture > Organic integrity
Labelling provisions
Processing
Country/Standard: Europe > Sweden > Krav
Principles:Principle of care
Principle of fairness
ID Code:1152
Deposited By:INVALID USER
Deposited On:05 Oct 2006
Last Modified:16 Apr 2010 13:01

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