Packaging, Storage, and Transportation
1. Regulations:
– Packaging must be made from materials that meet food safety and hygiene standards (commonly using kraft paper bags, biodegradable vacuum-sealed bags, or food-grade plastic bags without PVC).
– Avoid using bags with artificial antibacterial agents or chemical desiccants.
– Labels must clearly indicate batch number, growing region, harvest date, expiration date, traceability code, and the name of the certifying organization.
2. Storage and Transportation:
– Products must be stored at appropriate temperature and humidity levels, avoiding direct sunlight.
– During transportation, products must not be mixed with non-organic items to prevent contamination from odors, dust, or chemicals.
