Organic Handler/Processor Certification

Processing is defined in the NOP as cooking, baking, mixing, grinding, churning, separating, extracting, slaughtering, cutting, fermenting, distilling, eviscerating, preserving, dehydrating, freezing, chilling, or otherwise manufacturing and includes packaging, canning, jarring, or otherwise enclosing food in a container. (NOP §205.2)

Processors and handlers must develop an Organic System Plan OSP which describes the manufacturing or handling process, the products being made or handled, the sanitation and pest management programs, the packaging and labeling plans, and the type of documentation that will be maintained. (NOP §205.201)

Facilties must be able to prevent commingling of organic and nonorganic products and ingredients and to prevent contact of organically produced products or ingredients with prohibited substances. (NOP §205.272)

Seed and grain conditioners must also be certified organic processors/handlers in order to maintain the organic status of the seed or grain that comes off the farm.

 Look for These Symbols

Click here for forms,
standards & fee schedules

For more information contact:
MCIA Organic Program
1-855-213-4461