Organic certification is a certification process for producers of organic food and other organic agricultural products. In general, any business directly involved in food production can be certified, including farmers, processors, retailers and restaurants.
Requirements vary from country to country, and generally involve a set of production standards for growing, storage, processing, packaging and shipping that include:
avoidance of synthetic chemical inputs not on the National List of Allowed and Prohibited Substances (e.g. fertilizer, pesticides, food additives, etc.), genetically modified organisms, irradiation, and the use of sewage sludge;
use of farmland that has been free from prohibited synthetic chemicals for a number of years (often, three or more);
keeping detailed written production and sales records (audit trail);
maintaining strict physical separation of organic products from non-certified products;
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