Organic food approval

Courtesy: Organic food approval

Inspection During the site visit, the inspector observes onsite practices and compares them to the OSP, looks for any potential contamination by prohibited materials (or any risk of potential contamination), and takes soil, tissue, or product samples as needed. At farming operations, the inspector will also examine the fields, water systems, storage areas, and equipment, assess pest and weed management, check feed production, purchase records, livestock and their living conditions, and records of animal health management practices. For processing and handling facilities, the inspector evaluates the receiving, processing, and storage areas for organic ingredients and finished products, as well as assessing any potential hazards or contamination points (from “sanitation systems, pest management materials, or nonorganic processing aids”). If the facility also processes or handles nonorganic materials, the inspector will also analyze the measures in place to prevent commingling.

If the written application and operational inspection are successful, the certifying agent will issue an organic certificate to the applicant. The producer or handler must then submit an updated application and OSP, pay recertification fees to the agent, and undergo annual onsite inspections to receive recertification annually. Once certified, producers and handlers can have up to 75% of their organic certification costs reimbursed through the USDA Organic Certification Cost-Share Programs.

Federal legislation defines three levels of organic foods. Products made entirely with certified organic ingredients, methods, and processing aids can be labeled “100% organic” (including raw agricultural commodities that have been certified), while only products with at least 95% organic ingredients may be labeled “organic” (any non-organic ingredients used must fall under the exemptions of the National List). Under these two categories, no nonorganic agricultural ingredients are allowed when organic ingredients are available. Both of these categories may also display the “USDA Organic” seal, and must state the name of the certifying agent on the information panel.

A third category, containing a minimum of 70% organic ingredients, can be labeled “made with organic ingredients”, but may not display the USDA Organic seal. Any remaining agricultural ingredients must be produced without excluded methods, including genetic modification, irradiation, or the application of synthetic fertilizers, sewage sludge, or biosolids. Non-agricultural ingredients used must be allowed on the National List. Organic ingredients must be marked in the ingredients list (e.g., “organic dill” or with an asterisk denoting organic status). In addition, products may also display the logo of the certification body that approved them.

Products made with less than 70% organic ingredients can not be advertised as “organic”, but can list individual ingredients that are organic as such in the product’s ingredient statement. Also, USDA ingredients from plants cannot be genetically modified

Livestock feed is only eligible for labeling as “100% Organic” or “Organic”.

Alcoholic products are also subject to the Alcohol and Tobacco Tax and Trade Bureau regulations. Any use of added sulfites in wine made with organic grapes means that the product is only eligible for the “made with” labeling category and therefore may not use the USDA organic seal. Wine labeled as made with other organic fruit cannot have sulfites added to it.

Organic textiles made be labeled organic and use the USDA organic seal if the finished product is certified organic and produced in full compliance with USDA organic regulations. If all of a specific fiber used in a product is certified organic, the label may state the percentage of organic fibers and identify the organic material.

Organic certification mandates that the certifying inspector must be able to complete both “trace-back” and “mass balance audits” for all ingredients and products. A trace-back audit confirms the existence of a record trail from time of purchase/production through the final sale. A mass balance audit verifies that enough organic product and ingredients have been produced or purchased to match the amount of product sold. Each ingredient and product must have an assigned lot number to ensure the existence of a proper audit trail