Organic refers to the agricultural systems used to produce food and fiber. Organic farming systems do not use toxic chemical pesticides or fertilizers. Instead, they are based on the development of biological diversity and the maintenance and replenishment of soil fertility. Organic foods are minimally processed to maintain the integrity of the food without artificial ingredients, preservatives, or irradiation. Certified organic refers to agricultural products that have been grown and processed according to strict uniform standards, verified annually by independent state or private organization.
Certification includes inspection of farm fields and processing facilities.
Farm practices inspected include long term soil management, buffering between organic farms and any neighboring conventional farms, product labeling, and record keeping. Processing inspections include review of the facility's cleaning and pest control methods, ingredient transportation and storage, and record keeping and audit control. With the passage of the Organic Food Production Act of 1990, the USDA began the process of developing federal standards for organic foods. When a set of guidelines is finally implemented, all organic foods will be required to be certified and meet these national standards. This will cover all organic crops and processed foods, including produce, grains, meat, dairy, eggs, and fiber.