People walk down store aisles looking for little label stickers on food products. These stickers, which were designed by the FDA, indicate that the food is an organic food.

Organic food must pass a standard set by the FDA. Organic food, for example, cannot have been grown with chemical additives, growth hormones, or antibiotics. Of course, there are numerous other criteria.

What are some requirements for the certification of organic food?

The government has decided to give out a standard for certified organic food, seeing how the demand for it has significantly risen. Among others, some examples of these requirements include not using pesticide, chemical additives, and chemical fertilizer.

The entire production process of organic food must pass the stringent standards set by the FDA. These include how the seeds are grown, how the produce are maintained, and how they are transported to customers.

Before a product can be called a certified organic food, any business directly involved in the food’s production process has to be certified. This includes the seed providers, farmers, the companies that process the food, even the food retailers and restaurants.

Something worth taking note here: these standards differ by country. Just because a certain practice is allowed in the United States, it doesn’t mean the same applies to different countries.

In essence, when a food product is grown and delivered without the presence of synthetic products, chemicals, pesticides, and artificial growth hormones, during any stage of the production, the food product can safely be labeled an organic food. Imagine if sewer sludge were used as fertilizer; certainly, that would exempt the food from being called organic.

Suppliers and Third Parties Have Standards, Too

Companies that are involved in the supply chain hoping to remain certified organic food providers must maintain meticulous records of the products’ production and sales. In addition, records must be kept for any equipment that is used in their manufacturing process. They’re also required to maintain a solid border between organic growing areas and those that are not going to used for certified organic food.

The company fields must be kept free of pesticides and other chemical additives for a set number of years. Normally, this number if three, but it varies by country.

Of course, the land used are subject to periodic inspection to maintain the status of a certified organic food producer.

Due to these high standards, certified organic food providers must take that extra mile to ensure quality products. Although it may seem cumbersome, the certification process ensures the health promised by organic foods.

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