Processing methods shall be the following:

• Mechanical, physical or biological (e.g. fermentation and smoking) and
• Minimize the use of non-agricultural ingredients, food additives and processing aids.

Food additives and processing aids shall only be used to maintain

1. nutritional value
2. food quality or stability
3. composition, consistency and appearance

• Organic products shall be packaged with materials that prevent  commingling, contamination and pest infestationand do not cause a loss of organic integrity.
• Any materials in contact with food shall be clean and of food-grade quality.
• Washing and disinfecting operations for equipment and surfaces coming into contact with food shall be followed by double rinsing with potable water, to ensure that they are free from cleaning-product residues.
• Organic products, in accordance with this standard, shall be segregated or otherwise protected at all times (i.e.storage, bulk and unbound stages) from non-organic products, to prevent commingling.