Organic food approval

Courtesy: Organic food approval

In the United States, “organic” is a labeling term for food or agricultural products (“food, feed or fiber”) that have been produced according to USDA organic regulations, which define standards that “integrate cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity.” USDA standards recognize four types of organic production:

• Crops: “Plants that are grown to be harvested as food, livestock feed, or fiber used to add nutrients to the field.”
• Livestock: “Animals that can be used in the production of food, fiber, or feed.”
• Processed/multi-ingredient products: “Items that have been handled and packaged (e.g. chopped carrots) or combined, processed, and packaged (e.g. bread or soup).”
• Wild crops: “Plants from a growing site that is not cultivated.”

Organic agricultural operations should ultimately maintain or improve soil and water quality, and conserve wetlands, woodlands, and wildlife.

In the U.S., the Organic Foods Production Act of 1990 “requires the Secretary of Agriculture to establish a National List of Allowed and Prohibited Substances which identifies synthetic substances that may be used, and the non- synthetic substances that cannot be used, in organic production and handling operations.”

Also in the U.S., the Secretary of Agriculture promulgated regulations establishing the National Organic Program (NOP). The final rule was published in the Federal Register in 2000.

USDA Organic certification confirms that the farm or handling facility (whether within the United States or internationally) complies with USDA organic regulations. Farms or handling facilities can be certified by private, foreign, or State entities, whose agents are accredited by the USDA (accredited agents are listed on the USDA website). Any farm or business that grosses more than $5,000 annually in organic sales must be certified. Farms and businesses that make less than $5,000 annually are “exempt”, and must follow all the requirements as stated in the USDA regulations except for two requirements:

• Exempt operations do not need to be certified to “sell, label, or represent” their products as organic, but may not use the USDA organic seal or label their products as “certified organic”. Exempt operations may pursue optional certification if they wish to use the USDA organic seal.
• Exempt operations are not required to have a system plan that documents the specific practices and substances used in the production or handling of their organic products

Exempt operations are also barred from selling their products as ingredients for use in another producer or handler’s certified organic product, and may be required by buyers to sign an affidavit affirming adherence to USDA organic regulations.

Before an operation may sell, label or represent their products as “organic” (or use the USDA organic seal), it must undergo a 3-year transition period where any land used to produce raw organic commodities must be left untreated with prohibited substances.

Operations seeking certification must first submit an application for organic certification to a USDA-accredited certifying agent including the following:

• A detailed description of the operation seeking certification
• A history of substances used on the land over the prior 3 years
• A list of the organic products grown, raised, or processed
• A written “Organic System Plan (OSP)” which outlines the practices and substances intended for use during future organic production.
• Processors/handlers who are not primarily a farm (and farms with livestock and/or crops that also process products) must complete an Organic Handling Plan (OHP), and also include a product profile and label for each product

Certifying agents then review the application to confirm that the operation’s practices follow USDA regulations, and schedule an inspection to verify adherence to the OSP, maintenance of records, and overall regulatory compliance