How to Certify Organic Food
Any producer of food labeled "organic" must be certified by a USDA-accredited agency. Certification standards focus on the practices and materials of production, which must meet organic standards and be constantly documented. The certified product must also be traceable back to its production site. Both state and private certifying agencies exist.
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Instructions
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Comply with national organic standards in all areas of production. This may require altering the suppliers or facilities you use.
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Gather the documents required to apply for certification by your USDA or state accredited certifying agency. This includes an organic farm plan or organic handling plan that covers all current handling or growing practices, any supplies that will be used, and future plans in all areas of manufacture.
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Pay the annual inspection or certification fee if approved. This fee may vary depending on the size of your operation and your certification agency.
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Allow your certification agency to perform annual inspections. These will involve an assessment of records, tour and oral consultation.
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Keep records of all practices and materials used in production for at least 5 years. Follow any other specific instructions from your certifying agency.
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Tips & Warnings
Study the USDA's National Organic Program standards before submitting your farm or handling plan to a certifying agency. This increases your chances of getting your organic food certified (see Resources below).
