Organic Handling Plan 

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NOSB ITEM FOR PUBLIC COMMENT 

The National Organic Standards Board (NOSB) is seeking public comment on 

recommendations regarding “Organic Handling Plan” until November 29, 2002. With 

respect to receipt of comments by the NOSB during the comment period, the following 

provisions have been established to ensure that your comment has the greatest 

probability of being received and reviewed by the Board: 

• Mail: Persons may submit comments on listed Board recommendations by mail 

to: The National Organic Standards Board; c/o Katherine Benham; Room 4008 - 

South Building; 1400 and Independence Avenue, SW; Washington, D.C. 20250-

0001. 

• E-mail: Comments may be sent via internet to respective Board committees by 

submitting an E-mail to Board committee E-mail accounts provided with each 

recommendation. 

• Fax: Comments may be submitted by fax to (202) 205-7808. 

• Clearly indicate if you are for or against the Board recommendation or some part 

of it and why. Include recommended wording changes as appropriate. 

• Include a copy of articles or other references that support your comments. Only 

relevant material should be submitted. 

Organic Handling Plan 

Many certifying agents and handling operations have expressed a need for guidance 

concerning organic production and handling requirements. In an effort to meet organic 

industry needs, guidance documents have been developed to assist the certification of 

handling operations. 

Recommendation:

The Processing Committee recommends this Organic Handling Plan be forwarded to 

the National Organic Program for posting on the NOSB page of the NOP website as a 

guidance document for the certification of organic handling operations. 
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Organic Handling Plan 

Please fill out this questionnaire if you are requesting organic handling certification. This form or an update short form 

may be used for continuation of certification, depending on the policies of the certifying agent. Attach an Organic 

Product Profile sheet for each product requested for certification, and a current schematic product flow chart and 

facility map for each facility which will handle organic products. Use additional sheets if necessary. 

SECTION 1: General Information NOP Rule 205.201 and 205.401

Applicant/company name Organic certification number 

 

Owner/manager For office use only 

 

Primary contact person 

 Date received 

Address Date reviewed 

 Reviewer initials 

City Fees received 

 

State/province 

 

Postal/zip code 

 

Country 

 Inspector 

Legal status: Sole proprietorship Corporation Cooperative Trust or non-profit 

 Legal partnership (federal form 1065) Other (specify) 

Year company began 

 

Number of employees 

 

Name of person overseeing 

organic production 

 

Government permits/licenses 

 

Do you have a copy of current organic standards? Yes No 

Do you have a copy of the current National List? Yes No 

Do you understand the current organic standards? 

 Yes No 

What general categories of organic products are manufactured or planned to be manufactured? Provide a complete list of 

products requested for certification in Section 2: Product Composition and Labeling. 

 

List all noncompliances from last year's certification and state how the noncompliances have been addressed. Not applicable 

 

List previous years certified organic and name of certifying agent. 

 

List current organic certification by other agents. 

 

Has certification ever been denied, suspended, or revoked? Yes No 

 If yes, describe the circumstances. Attach a description of the actions taken to correct noncompliances. 

 

Preferred time for inspection visit: Morning Afternoon 

 Give directions to the processing facility. 

 

Type of processing/handling operation, 

e.g. grain cleaning, canning, freezing 

 

Is your operation a: 

 Primary, or 

 Contract vendor 

Estimated annual total production 

 % organic % nonorganic 

IF YOU USE CONTRACT VENDORS, GIVE THE FOLLOWING INFORMATION: 

NAME OF CONTRACT VENDOR ADDRESS PHONE NO. CERTIFIED BY

 

List or attach a list stating the general categories of nonorganic products produced by your company. 

 
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SECTION 2: Labeling and Product Composition NOP Rule 205.105, 205.270, 205.300- 

 205.305 and 205.307-205.311 

The NOP Rule has 4 categories of products which can use the word “organic”. These are "100% organic", "organic", "made with 

organic (specified ingredients or food group(s))", and products with less than 70% organic ingredients. The % of organic 

ingredients is calculated by dividing the total net weight or volume (excluding salt and water) of combined organic ingredients by 

the total weight or volume of all ingredients (excluding salt and water). All ingredients identified as "organic" in the ingredient list 

must be certified by an accredited certifying agent. Ingredients sourced from non-certified exempt or excluded operations must 

not be identified or used as organic ingredients. 

Products labeled “100% organic” must contain 100% organic ingredients, including processing aids. Products labeled “organic” 

must contain at least 95% organic ingredients; nonorganic ingredients must not be commercially available in an organic form; 

and all synthetic ingredients and processing aids must be on the National List. Products labeled "made with organic (specified 

ingredients or food group(s))" must contain at least 70% organic ingredients. For "100% organic," "organic," and "made with ..." 

products, both organic and nonorganic ingredients must not be produced using excluded methods, sewage sludge, or ionizing 

radiation. Products labeled "organic" or "made with..." must not include organic and nonorganic forms of the same ingredient, 

except that a nonorganic ingredient in a product labeled "made with..." may contain organic and nonorganic forms of the same 

ingredient, but the ingredient must not be labeled as "organic" on the ingredient statement or be counted in the calculation of the 

product's organic percentage. Products with less than 70% organic ingredients can only identify the organic ingredients in the

information panel. Refer to the National List, Section 205.605 and 205.606, to determine which nonagricultural substances and 

nonorganically produced agricultural ingredients are allowed in or on products labeled "organic" or "made with...". 

The NOP Rule has specific requirements for principal display panel information relating to the use of the term "organic", 

depending on the % of organic ingredients in the finished product. For all products, the organic ingredients must be identified in 

the ingredient information panel. Up to three ingredients or food groups can be listed on the principal display panel for products 

labeled as "made with organic (ingredients or food group(s)). The term "organic" cannot be used to describe a nonorganic 

ingredient in a product name. Water and salt cannot be identified as "organic". The name of the certifying agent must be 

identified on the information panel below the name of the handler or distributor, preceded by the statement, "Certified organic

by..." or similar phrase. The address and telephone number of the certifying agent may be displayed. 

The USDA seal can be used on "100% organic" or "organic" products, but not on products labeled "made with....". A certifying 

agent’s seal, logo or other identifying mark can be used on "100% organic," "organic" or "made with...". Products with less than

70% organic ingredients cannot use either the USDA seal or the certifying agent’s name, seal or logo. The certifying agent’s 

seal cannot be displayed more prominently than the USDA seal. 

Attach an Organic Product Profile sheet and examples of all labels used for each product requested for certification. 

A. PRODUCTS LABELED AS "100% ORGANIC" (All ingredients are certified 100% organic, including processing aids.) 

List all products labeled or planned to be labeled as "100 % Organic” and check appropriate boxes. None 

NAME OF PRODUCT ORGANIC INGREDIENTS 

IDENTIFIED IN 

INFORMATION PANEL (D) 

CERTIFYING AGENT NAME 

IDENTIFIED ON LABEL (D)

USE USDA SEAL 

ON LABEL (D) 

USE CERTIFYING 

AGENT SEAL/LOGO 

ON LABEL (D) 

 
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B. PRODUCTS LABELED AS "ORGANIC" (at least 95% certified organic ingredients)

List all products labeled or planned to be labeled as "Organic" and check appropriate boxes. None 

NAME OF PRODUCT ORGANIC INGREDIENTS 

IDENTIFIED IN 

INFORMATION PANEL (D) 

CERTIFYING AGENT NAME 

IDENTIFIED ON LABEL (D) 

USE USDA SEAL 

ON LABEL (D) 

USE CERTIFYING 

AGENT SEAL/LOGO 

ON LABEL (D) 

 

SECTION 2: Labeling and Product Composition B. PRODUCTS LABELED AS "ORGANIC" (continued) 

Are any nonorganic agricultural ingredients used? Yes No 

 If yes, list all organic products which contain nonorganic agricultural ingredients. 

 

 If yes, describe your attempts to source organic ingredients. 

 

Are sulfites, nitrates, or nitrites added during the production or handling process? Yes No 

 If yes, list all organic products produced with sulfites, nitrates, or nitrites. 

 

Do any products labeled “organic” show the percentage of organic ingredients on the label? Yes No 

 If yes, list all products so labeled. 

 Does the size of the percentage statement exceed one-half the size of the largest type size on 

 the panel on which the statement is displayed? Yes No 

 Does the percentage statement appear in its entirety in the same type size, style, and color without 

 highlighting? Yes No 

 Is the percentage rounded down to the nearest whole number? Yes No

C. PRODUCTS LABELED AS "MADE WITH ORGANIC (SPECIFIED INGREDIENTS OR FOOD GROUPS(S))" (At least 70% 

 certified organic ingredients; up to 3 ingredients or food groups can be listed) 

List all products to be labeled "Made with organic (ingredients or food group(s))" and check appropriate boxes. 

 None

NAME OF PRODUCT HOW MANY 

INGREDIENTS OR 

FOOD GROUPS 

ARE LISTED ON 

THE LABEL? 

LIST EACH INGREDIENT 

OR FOOD GROUP1

SHOWN ON THE 

PRINCIPAL DISPLAY 

PANEL

ORGANIC 

INGREDIENTS 

IDENTIFIED IN 

INFORMATION 

PANEL (D) 

CERTIFYING 

AGENT NAME 

IDENTIFIED ON 

LABEL (D) 

CERTIFYING 

AGENT SEAL/LOGO 

ON LABEL (D) 

 

Does the "made with organic ingredients" statement on the principal display panel exceed one-half 

 the size of the largest type size on the panel? Yes No

 Does the "made with organic ingredients" statement on the principal display panel appear in its 

 entirety in the same type size, style, and color without highlighting? Yes No

Do any products labeled “made with organic ingredients” show the percentage of organic 

 

1

 Choose from the following food group listings: beans, fish, fruits, grains, herbs, meats, nuts, oils, poultry, seeds, spices, sweeteners, 

vegetables, or processed milk products. 
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 ingredients in the product? Yes No 

 If yes, does the size of the percentage statement exceed one-half the size of the largest type size on 

 the panel on which the statement is displayed? Yes No 

 Does the percentage statement appear in its entirety in the same type size, style, and color without 

 highlighting? Yes No 

 Is the percentage rounded down to the nearest whole number? Yes No

D. PRODUCTS WITH LESS THAN 70% ORGANIC INGREDIENTS (organic ingredients listed only on the information 

 panel) 

List all products which contain less than 70% organic ingredients. None 

 

SECTION 2: Labeling and Product Composition (continued) 

E. BY-PRODUCTS 

Will any by-products from certified organic products be sold as certified organic? Yes No Not applicable 

 If yes, list all organic products manufactured from by-products. 

 

Include information on organic by-products as applicable on this Organic Handling Plan. 

Attach an Organic Product Profile sheet for each product. 

F. WATER 

Check ways water is used in processing: None used 

 ingredient processing aid cooking cooling product transport cleaning organic products 

 cleaning equipment other (specify) 

Source of water: municipal on-site well other, specify 

Does the water meet the Safe Drinking Water Act? Yes No 

 Attach copy of water test, if applicable. 

What on-site water treatment processes are used? None 

 

Is steam used in the processing or packaging of organic products? Yes No 

 If yes, describe how steam is used. 

 

If steam has direct contact with organic products, do you use: No direct contact

 steam filters condensate traps testing of condensate testing of finished products 

 other (specify) 

List products used as boiler additives. No boiler additives used 

 

 Attach MSDS and/or label information for boiler additives, if applicable.

Describe how you monitor water quality. 

 

How often do you conduct water quality monitoring? weekly monthly annually as needed 

 other (specify) 

SECTION 3: Assurance of Organic Integrity NOP Rule 205.201(a), 205.270 and 205.272 

NOP Rule requires that handling practices and procedures present no contamination risk to organic products from commingling 

with nonorganic products or contact with prohibited substances. Packaging materials, bins, and storage containers must not 

have contained synthetic fungicides, preservatives, or fumigants. Reusable bags or containers must be clean and pose no risk 

to the integrity of organic products. Procedures used to maintain organic integrity must be documented. 
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A. PRODUCT FLOW 

Attach a complete written description or schematic product flow chart which shows the movement of all organic products, from 

incoming/receiving through production to outgoing/shipping. Indicate where ingredients are added and/or processing aids are 

used. All equipment and storage areas must be identified. 

B. ORGANIC INTEGRITY 

Do you have an organic integrity program in place to address areas of potential commingling 

 and/or contamination? Yes No 

 If yes, list specific control points you have identified in your process and state how you have addressed 

 them to protect organic integrity, or attach a copy of your organic integrity program. 

 

 If no, do you have plans to implement an organic integrity program? Yes No 

C. MONITORING 

Do you have a Quality Assurance program in place? Yes No 

 If yes, what program do you use? ISO HACCP TQM other (specify) 

Are any outside quality assessment services used (e.g. AIB)? Yes No 

 If yes, name of company 

Product testing: (Check all that apply) 

 ingredients tested prior to purchase ingredients tested upon receipt products tested during production 

 finished products tested other (specify) 

SECTION 3: Assurance of Organic Integrity C. MONITORING (continued) 

How do you prevent the use of ingredients produced using excluded methods (genetic engineering), sewage sludge, or 

 ionizing radiation? (Check all that apply)

 GE testing letters from manufacturers other (specify) 

Are ingredient samples retained? Yes No 

 If yes, how long? 

 

Are finished product samples retained? Yes No 

 If yes, how long? 

 

Do you have a product recall system in place? Yes No

D. EQUIPMENT 

List all equipment used in processing. 

EQUIPMENT NAME CAPACITY

CHECK IF EQUIPMENT IS 

CLEANED PRIOR TO ORGANIC 

PRODUCTION (D) 

CHECK IF CLEANING 

IS DOCUMENTED (D) 

CHECK IF THE EQUIPMENT IS 

PURGED PRIOR TO ORGANIC 

PRODUCTION (D)

 

If equipment is purged, list and describe purge procedures, quantities purged, and documentation. 

 

E. SANITATION 

Attach MSDS and/or label information for cleaning and sanitizing products, if applicable.

Check all cleaning methods used: 

 sweeping scraping vacuuming compressed air manual washing clean in place (CIP) 

 steam cleaning sanitizing other (specify) 

Provide information on your cleaning program and products used.
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AREA TYPE OF CLEANING CLEANING 

EQUIPMENT USED 

PRODUCTS USED FREQ CHECK IF CLEANING IS 

DOCUMENTED (D) 

Receiving area 

Ingredient storage 

Product transfer 

Production area 

Production equipment 

Packaging area 

Finished product storage 

Loading dock 

Building exterior 

Accidental spills 

Other (specify) 

Are all surfaces which contact organic products food grade? Yes No 

Do you test food contact surfaces or rinsate for cleaner/sanitizer residues? Yes No 

Where are cleaning/sanitizing materials stored? 

 

SECTION 3: Assurance of Organic Integrity (continued) 

F. PACKAGING 

Check types of packaging material used: paper cardboard wood glass metal foil 

 plastic waxed paper aseptic natural fiber synthetic fiber other (specify) 

Where are packaging materials stored? 

 

Are any fungicides, fumigants, or pest control products used in this storage area? Yes No 

 If yes, describe use and list specific products. 

 

Have any packaging materials been exposed to synthetic fungicides, preservatives, or fumigants? Yes No 

 If yes, describe exposure, including name of products used. 

 

Are packaging materials reused? Yes No 

 If yes, describe how reusable packaging materials are cleaned prior to use. 

 

G. STORAGE 

Provide information on your storage areas by completing the following table.

USE LOCATION TYPE/CAPACITY IDENTIFICATION 

NAME OR 

NUMBER

IS STORAGE 

UNIT DEDICATED 

ORGANIC ? (D) 

COMMENTS ON POTENTIAL FOR 

CONTAMINATION OR COMMINGLING 

PROBLEMS

Ingredient storage 

Packaging material storage 

In-process storage 

Finished product storage 

Off-site storage* 

Other (specify) 

*If there is off-site storage, give name, address, phone number, contact person and type of products stored at off-site 

 facility. 
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H. TRANSPORTATION OF ORGANIC PRODUCTS

Incoming:

In what forms are incoming products received? 

 dry bulk liquid bulk tote bags tote boxes metal drums cardboard drums paper bags 

 foil bags other (specify) 

How are incoming products transported? 

 

Do you arrange incoming product transport? Yes No

 If you use transport companies, have they been notified of organic handling requirements? Yes No

Are transport units used to carry nonorganic products or prohibited substances? Yes No 

 If yes, how do you insure that inbound transport units are cleaned prior to loading organic products? 

 

 Is the inspection/cleaning process documented? Yes No 

Are organic products shipped at the same time as nonorganic in the same transport units? Yes No 

 If yes, check all steps taken to segregate organic products: 

 use of separate pallets pallet tags identifying "organic" organic product shrink wrapped 

 separate area in transport unit organic product sealed in impermeable containers 

 other (specify) 

SECTION 3: Assurance of Organic Integrity H. TRANSPORTATION (continued) 

In-Process:

How are in-process products transported? 

 

How do you insure that in-process transport units are cleaned prior to loading organic products? 

 

 Is the inspection/cleaning process documented? Yes No 

Outgoing Finished Product: 

In what form are finished products shipped? 

 dry bulk liquid bulk tote bags paper bags foil bags metal drums cardboard drums 

 mesh bags cardboard cases plastic crates other (specify) 

How are outgoing products transported? 

 

Do you arrange outgoing product transport? Yes No

 If you use transport companies, have they been notified of organic handling requirements? Yes No 

Are transport units used to carry nonorganic products or prohibited materials? Yes No 

 If yes, how do you insure that outgoing transport units are cleaned prior to loading organic products? 

 

 Is the inspection/cleaning process documented? Yes No 

Are organic products shipped at the same time as nonorganic in the same transport units? Yes No 

 If yes, check steps taken to segregate organic products: 

 use of separate pallets pallet tags identifying "organic" organic product shrink wrapped 

 separate area in transport unit organic product sealed in impermeable containers other (specify) 
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SECTION 4: Pest Management NOP Rule 205.271 

NOP Rule requires management practices to prevent pests, such as removal of pest habitat, food sources, and breeding areas, 

and prevention of access to handling facilities. Environmental factors, such as temperature, light, humidity, atmosphere, and air 

circulation, may be used to prevent pests. Pests may be controlled using mechanical or physical means, such as traps, light, or 

sound. Lures and repellents may be used if they do not contain prohibited substances or products produced using excluded 

methods (genetically engineered). If these measures are not effective, a synthetic substance not on the National List may be 

used provided the certifying agent approves use of the substance, method of application, and measures taken to prevent 

contact with ingredients or organic products. Use of pest control products must be documented and included as part of the 

Organic Handling Plan. 

Attach a facility map showing the location of traps and monitors, and submit MSDS and/or label information for substances used 

for pest control, if applicable.

What type of pest management system do you use? 

 in-house: name of responsible person 

 contract pest control service: name, address, phone number 

Check all pest problems you generally have: 

 flying insects crawling insects rats mice spiders birds other (specify) 

Check all pest management practices you use: 

 good sanitation removal of exterior habitat/food sources clean up spilled product exclusion 

 sealed doors and/or windows repair of holes, cracks, etc. screened windows, vents, etc. 

 physical barriers sheet metal on sides of building exterior mowing air curtains air showers 

 positive air pressure in facility monitoring incoming ingredient inspection for pests 

 inspection zones around interior perimeter ultrasound/light devices release of beneficials sticky traps 

 electrocutors pheromone traps mechanical traps scare eye balloons freezing treatments 

 heat treatments vacuum treatments carbon dioxide nitrogen vitamin baits pyrethrum 

 ryania rotenone boric acid disodium octal tetrahydrate diatomaceous earth 

 precipitated silica fumigation fogging crack and crevice spray other (specify) 

 

SECTION 4: Pest Management (continued) 

Are records kept of your pest monitoring activities? Yes No 

Check all aspects of your waste management system that apply: 

 on-site dumpster material recycling daily pick-up of waste composting field application of waste 

 other (specify) 

Does your waste management system provide habitat and/or food sources for pests? Yes No 

 If yes, please describe. 

 

Pesticide use information for the last 12 months: 
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SUBSTANCE TARGET PEST LOCATION WHERE USED METHOD OF APPLICATION DATE OF LAST 

APPLICATION

 

Are records kept of all pesticide applications? Yes No

If a pest control substance is used, list all measures taken to prevent contact with organic products, ingredients or 

 packaging materials. 

 

Are any substances used which are prohibited according to the National List? Yes No 

 If yes, did you contact the certifying agent for prior approval before using? Yes No

 If prohibited pest control products were used, what measures are you taking or planning to take to prevent their use in the 

 future? 

 

Are there any substances intended for use which are not listed above? Yes No 

 If yes, list substances intended for use: 

SECTION 5: Record Keeping NOP Rule 205.103 

NOP Rule requires that records disclose all activities and transactions of the operation, be maintained for 5 years, and 

demonstrate compliance with the NOP Rule. Organic products must be tracked from receipt of incoming ingredients to sale of 

finished products. Organic ingredients must be verified as certified organic. Amounts of organic finished products must balance

with certified organic ingredients purchased. All relevant documents must identify products as "organic". All records must be 

accessible to the inspector. 

Which of the following records do you keep for organic processing/handling? 

Incoming:

 purchase orders contracts invoices receipts bills of lading Customs forms scale tickets 

 quality test results Certificates of Analysis Transaction Certificates 

 copies of Certificates of Organic Operation verification of non-GMO ingredients 

 verification of ingredients produced not using sewage sludge 

 verification of ingredients produced/handled without ionizing radiation 

 documentation that organic ingredients are not commercial available, when using nonorganic ingredients in products 

 labeled as "100% organic" and/or "organic" 

 receiving records receiving summary log (12 mos.) other (specify) 

In-Process:

 ingredient inspection forms blending reports production reports equipment clean-out logs 

 sanitation logs packaging reports QA reports production summary records (12 mos.) 

 other (specify) 

Storage:

 ingredient inventory reports finished product inventory reports other (specify) 
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SECTION 5: Record Keeping (continued) 

Outgoing:

 shipping log transport unit inspection/cleaning forms bills of lading scale tickets purchase orders 

 sales orders sales invoices phytosanitary certificates export declaration forms 

 Transaction Certificates copies of Certificates of Organic Operation shipping summary log 

 sales summary log audit control register complaint log other (specify) 

Describe your lot numbering system. 

 

Can your record keeping system track the finished product back to all ingredients? Yes No 

Can your record keeping system balance organic ingredients in and organic products out? Yes No 

How long do you keep your records? 

 

SECTION 6 : Affirmation NOP Rule 205.100, 205.400 and 205.401 

I affirm that all statements made in this Organic Handling Plan are true and correct. I agree to comply with the Organic Foods 

Production Act of 1990 and National Organic Program Rules and Regulations. I understand that the facility may be subject to 

unannounced inspection and/or organic products may be sampled and tested for residues at any time. I agree to provide further 

information as required by the certifying agent. 

Signature of Owner/Manager Date 

I have attached the following additional documents: 

 product flow chart facility map Organic Product Profiles 

 pest management map of traps and monitors water test, if applicable MSDS, if applicable 

 organic product labels labels for minor ingredients 

 labels for other substances used (boiler additives, cleansers, or pesticides) other (specify) 

 I have made copies of this Organic Handling Plan and other supporting documents for my own records. 

Submit completed form, fees, and supporting documents to: 

 

 
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Organic Product Profile 

Applicant/company name Date Name of Product Requested for Certifica

Percentage of Organic Ingredients2 

Check which labeling category this product meets. Attach samples of labels for all products for which this Organic Product Profile is used

 "100% organic" "organic" (≥95% organic ingredients) "made with organic (ingredients or food group(s)) (≥70% organic ingre

Product Composition: Complete the information for all ingredients contained in this product. Although water and salt are not considered wheinclude information about these ingredients.

INGREDIENT3

(INCLUDE ADDITIVES) 

CHECK IF 

INGREDIENT 

IS CERTIFIED 

ORGANIC (D) 

SUPPLIER CERTIFYING 

AGENT

IF NONAGRICULTURAL,

CHECK IF INGRED.

IS ON THE 

NATIONAL LIST 

(D)

HAVE YOU VERIFIED THAT THE 

NONORGANIC IINGREDIENT WAS NOT 

PRODUCED USING ANY OF THE 

FOLLOWING (D): 

EXCLUDED SEWAGE IONIZING 

METHODS4 SLUDGE RADIATION

DO

NO

CO

Does this product include organic and nonorganic forms of the same ingredient?6 

 If yes, list the specific organic and nonorganic forms of the same ingredient. 

Processing Aids: Provide complete information about all processing aids used in the manufacture of this product. 

PROCESSING AID CHECK IF PROCESSING AID IS 

CERTIFIED 100% ORGANIC7 (D) 

IF NONORGANIC, CHECK IF PROCESSING 

AID IS ON THE NATIONAL LIST? (D) 

SUPPLIER 

2 Calculate the percentage of organic ingredients by dividing the total net weight or volume of combined organic ingredients (excluding water and salt) by the tot

ingredients (excluding water and salt). 3 All products labeled "100% organic" or "organic" and all ingredients identified as “organic” in an ingredient statement must not be produced using: excluded m

radiation; a processing aid not on the National List; or sulfites, nitrates or nitrites added during the production or handling process (except that wine containing awith organic grapes"). 4 Excluded methods include cell fusion, microencapsulation and macroencapsulation, and recombinant DNA technology, (gene deletion, gene doubling, introduthe positions of genes when achieved by recombinant DNA technology). 

5 For products labeled as "100% organic” and "organic", handlers are required to source organic ingredients when commercially available. Commercial availabi

appropriate form, quality, or quantity. This is not required for products labeled as "made with.....". 6 Products labeled "organic" or "made with..." must not include organic and nonorganic forms of the same ingredient, except that a nonorganic ingredient in a p

contain organic and nonorganic forms of the same ingredient. This ingredient must not be labeled "organic" on the ingredient statement or be counted in the ca

7 Required for products labeled as "100% organic".