What Is Organic Handling Certification?

Organic handling certification is the official NOP verification that a processing, packaging, storage, or labelling operation meets USDA organic standards. It is issued by a USDA-accredited certifying agent and must be renewed annually.

Under 7 CFR § 205.270, a certified organic handling operation must:

• Use only approved substances as processing aids and ingredients

• Prevent any contact between organic products and prohibited substances

• Prevent commingling of certified organic and non-certified products at all stages of handling

• Label organic products in compliance with NOP labelling requirements

• Maintain records sufficient to verify all of the above

Handling certification applies to a wide range of operations: food processors and manufacturers, grain elevators and mills, co-packers, cold storage facilities, distributors, and importers/exporters of organic products. On-farm operations that process their own certified organic crops or livestock products for direct sale also require handling certification if they exceed the small operation exemption threshold.

Any operation that handles (processes, packages, stores, or labels) agricultural products that will be sold, labelled, or represented as certified organic is generally required to hold a handling certification — with limited exemptions.

Operations that require handling certification:

• Food processors and manufacturers producing certified organic finished goods

• Co-packers and contract manufacturers handling organic product lines

• Grain elevators, feed mills, and grain processors handling certified organic grain

• Cold storage and warehouse facilities that store and ship certified organic products

• Operations that repackage or relabel organic products

• Under SOE (effective March 2024): certain brokers, traders, and importers who were previously exempt now require certification

Handling certification exemptions (§ 205.101):

• Retail food establishments that handle but do not process organic products (e.g., a grocery store that sells pre-packaged organic goods without processing them)

• Operations that handle only products covered by the small farm exemption (less than $5,000/year in organic sales)

• Restaurants and other food service operations are generally exempt from certification

If you are uncertain whether your operation requires handling certification, your USDA-accredited certifying agent is the best first resource — this is one of the most commonly asked questions they receive.

While organic farm and handling certifications share the same NOP framework — both require an Organic System Plan, annual inspection, and certifier renewal — they differ in several important ways:

Farm certification focuses on:

• Land transition and prohibited substance-free history (the 36-month requirement)

• Approved inputs for soil, pest, and crop management

• Livestock welfare, feed, and health standards

• Field-level recordkeeping and lot traceability from field to first sale

Handling certification focuses on:

• Facility-level controls: equipment sanitation, production scheduling, physical separation of organic and non-organic lines

• Processing aids: only NOP-approved processing aids and non-agricultural ingredients may be used

• Ingredient sourcing: all agricultural ingredients in organic products must be certified organic (with limited exceptions under § 205.606)

• Organic labelling compliance: which label tier applies (100% organic, USDA organic, made with organic, or specific ingredient organic claims)

• Supply chain traceability: documentation of organic status from ingredient receipt through finished product shipment

Many operations hold both farm and handling certifications — a farmer who processes and packages their own organic products must comply with both sets of NOP standards simultaneously.

Like farm operations, every certified organic handling operation must maintain an approved Organic System Plan (OSP) — a written description of the operation's practices, procedures, and materials that demonstrates NOP compliance.

A handling OSP must describe (7 CFR § 205.201):

• The physical description of the facility: processing areas, storage areas, equipment, and packaging lines

• All products produced or handled as organic and their ingredient compositions

• All processing aids used, with documentation of their allowed status under the National List

• All non-organic agricultural ingredients, with documentation that certified organic equivalents are not commercially available

• Practices for preventing commingling of organic and non-organic products at every stage

• Practices for preventing contact between organic products and prohibited substances

• The record-keeping system used to maintain required documentation

• Sanitation practices and equipment cleaning procedures

For operations that handle multiple product lines — some organic, some conventional — the OSP must specifically describe the controls that keep these lines separate.

The OSP is reviewed by your certifier before initial certification and must be updated annually. Any significant change to products, ingredients, processing aids, or facility layout requires an OSP amendment and certifier notification before implementation.

The handler certification process mirrors farm certification in its broad structure, with facility-specific elements:

Step 1 — Select a USDA-accredited certifying agent:

Choose a certifier with experience certifying your type of handling operation. The USDA AMS certifier directory and the Accredited Certifiers Association (ACA) directory are the best starting points.

Step 2 — Develop your handling Organic System Plan:

Document your facility, products, ingredients, processing aids, commingling prevention practices, and record-keeping system. This is the most preparation-intensive step.

Step 3 — Submit your application:

Submit your completed application and OSP to your certifier. Many certifiers now accept online applications.

Step 4 — Certifier review:

Your certifier reviews your application and OSP. They will request clarification or additional documentation if needed.

Step 5 — Facility inspection:

An inspector visits your facility to verify that your practices match your OSP. They will observe operations, review records, check ingredient and processing aid documentation, and assess your commingling prevention controls.

Step 6 — Certification decision:

If your facility is compliant, your Certificate of Organic Operation is issued covering your handling scope.

Step 7 — Annual renewal:

Handling certification is renewed annually, requiring an updated OSP, annual inspection, and fee payment.