FAQs by products: ingredients and additives

The National Organic Program (NOP) outlines a specific order of pest control methods in areas where organic products are processed, handled, or stored.

First use preventative measures such as good sanitation, then mechanical measures, such as mechanical, sticky, or pheromone traps. If preventative and mechanical measures do not adequately control pests, you may use NOP allowed materials... Read more

Before making any changes to your operation, you must update your OSP. Visit our Forms and Documents page to find the forms that you need to update. Submit your fully completed forms to ccof@ccof.org. Please do not submit partially completed forms! Certification staff will review your updates and let you know if additional information is required. Please allow as much time as possible for... Read more

Yes, restaurants are considered retail food establishments and are excluded from certification but can identify products on their menus as organic without certification. Restaurants must prevent commingling or contamination of organic product/ingredients with prohibited materials such as sanitizers, pest control materials, and non-organic ingredients. Additionally, restaurants need to comply... Read more

No, products that restrict organic claims to the ingredient listing only are exempt from the requirements of certification. However, the manufacturer needs to maintain documentation that the organic ingredients identified are organic and certified according to the regulations. Manufacturers should request and maintain on file current copies of organic certificates for each organic ingredient... Read more

CCOF cannot recommend any specific cleaners or sanitizers. Processors/handlers are permitted to use any sanitizer allowed for cleaning food contact surfaces as long as the sanitizer does not leave a residue and does not come in contact with organic products. Sanitizers that contact organic products must be on the National List (205.605).  The National List (205.600-205.606) is available by... Read more

The National List is the list of non-organic materials you are allowed to use as ingredients, additives, or processing aids in your organic products. For processors this includes materials such as yeast, citric acid, baking soda, diatomaceous earth, and others. Only non-organic ingredients and processing aids included on the National List may be used in and on your products. CCOF must approve... Read more

Products labeled “Made with organic…” may contain up to 30% non-organic ingredients. Non-organic ingredients must either be agricultural or on section 205.605 of the National List. Any nonagricultural ingredient or processing aid that does not appear on section 205.605 is prohibited in all organic products, including those labeled as “Made with organic…” Section 205.606 of the National List... Read more

The National List is the definitive source for allowed materials. However, several agencies and organizations create comprehensive lists of brand name products and ingredients that may be used in organic processing. Among them are the Organic Materials Review Institute (OMRI) and the Washington State Department of Agriculture. All materials must be approved by CCOF before use.

Use... Read more

This list details the most common situations that require you to send information or documentation to CCOF, and what type of information you'll need to send. Read through this list and contact your Certification Service Specialist with additional questions.    I want to change something in my Organic System Plan (OSP), what should I send? Update your OSP forms and send them to CCOF for review... Read more

Any time you are considering a change to your organic production, you must update your Organic System Plan before making any changes and submit the update to ccof@ccof.org for review. Updating your OSP before making changes helps your operation avoid a Notice of Noncompliance and possible suspension of your certification. This includes changes to the following:

Change in management or... Read more