Help Center

An overview of the ins and outs of product ingredients, including sourcing of organic (and eligible non-organic) ingredients and prohibited materials.

A summary of allowed and prohibited processes, as well as common questions regarding calculating the organic percentage of a product and required documentation.

Requirements and processes for labeling and packaging of different NOP organic products and how to add or change a label.

A summary of common scenarios and requirements for prevention of contamination of organic products in processing, including storage, transportation, equipment and pest management.

An explanation of the differences and requirements for co-packers and brand owners for organic processing and handling certification.

An explanation of the requirements for storage and transportation operators of organic products within organic handling certification.

A review of what is not covered under organic certification and additional requirements for food safety regulations.

Common questions and a guide for major documentation requirements for processing/handling certification, including sanitation, purchasing, sourcing, batch production, shipping/receiving and materials.

An overview of FAQs on which food businesses are required to be certified and which are exempt from certification.

An overview of FAQs on co-packers.