Organic Food Certification

Organic foods are those derived from organic agricultural production systems. Organic agriculture is a sustainable form of farming that does not use synthetic fertilizers, pesticides, growth regulators, or feed additives during production. It emphasizes enhancing the beneficial cycles of natural life and biodiversity. Organic food certification bodies certify that the production, processing, storage, transportation, and sales points of the food meet organic food standards!

To promote food safety, ensure human health, and prevent pollution and damage from chemicals like pesticides and fertilizers, qualified registered organic food certification bodies conduct a systematic evaluation of the agricultural products and their processed products applied for, based on the technical criteria for organic food certification and the operational procedures for organic agricultural production. This process is known as organic food certification. Certification is based on standardized inspections, including on-site audits, implementation of traceability systems, and quality assurance programs.

The organic food certification encompasses the entire process of cultivation, breeding, and processing.Certificate is valid for one year.

Certification Process for Organic Foods

Producers submit applications and proof materials of organic production processing to the certification body, which reviews the materials and conducts on-site inspections before approval.

Application

1) The applicant submits a formal application to the branch center, collects the "Organic Food Certification Application Form," and pays the application fee.

2) Applicants must fill out the "Organic Food Certification Application Form" and simultaneously collect the "Organic Food Certification Survey Form" and the "List of Organic Food Certification Documents."

3) The sub-center requires applicants to establish the technical measures for the quality management system, quality assurance system, and quality information tracking and handling system in accordance with the requirements of this standard.

2. Pre-screen and develop an initial inspection plan

1) The sub-center pre-reviews the applicants. Upon passing the pre-review, the sub-center will send copies of the relevant materials to the certification center.

2) The certification center estimates the inspection time based on the project information provided by the branch centers (usually requiring two inspections: one for the production process and one for processing).

3) The certification center shall establish an initial inspection plan and estimate certification fees based on the inspection time and the management regulations for certification charges.

4) The Certification Center sends out the "Application Receipt Notice," the "Organic Food Certification Inspection Contract" (hereinafter referred to as the "Inspection Contract"), and simultaneously notifies the regional centers.

3. Sign an Organic Food Certification Inspection Contract

1) Upon confirmation of the "Acceptance Notice," the applicant shall sign the "Inspection Contract" with the Certification Center.

2) In accordance with the requirements of the "Inspection Contract," the applicant shall pay 50% of the relevant fees to ensure the normal progress of the preliminary certification work.

3) The applicant appoints internal inspectors (1 for production and 1 for processing) to assist with the certification process, and further prepare the relevant documents.

4) One copy of the written document and one electronic copy of all materials are to be submitted to the branch center.

4. Preliminary Review

1) The central branch conducts preliminary review of the applicant's materials and comprehensive assessment of the applicant.

2) The branch center will copy the review opinions and all applicant materials to the certification center.

3) The certification center reviews and decides "when" to conduct the inspection.

4) Upon failure to pass the review, the certification center notifies the applicant and will not accept their application for the remainder of the year.

5. On-Site Inspection and Assessment The certification center confirms after the applicant has paid all the necessary fees for issuance.

1) After all materials have passed the review, the certification center will send a qualified inspector.

2) Inspectors should obtain the applicant's relevant information from the certification center or branch center. Based on the requirements of the "Technical Criteria for Organic Food Certification," they should conduct on-site inspections and assessments of the applicant's quality management system, production process control system, traceability system, as well as origins, production, processing, storage, transportation, and trade.

3) If necessary, the inspector shall take soil and product samples, and the applicant is required to send the samples to the designated quality inspection agency for testing.

6. Draft Inspection Report

After the inspector completes the inspection, a report must be written in accordance with the requirements of the certification center.

2) The inspector shall deliver the inspection report to the certification center within two weeks after completion of the inspection.

7. Comprehensive Review and Evaluation Opinion

1) The certification center conducts a comprehensive review and assessment based on the application form, investigation forms, and other relevant materials provided by the applicant, as well as the inspector's reports and sample inspection reports, and compiles the certification assessment form.

2) Submit an evaluation opinion for the Technical Committee's consideration.

8. Certification Decision Personnel/Technical Committee Decision

The certification decision involves a comprehensive review of materials such as the applicant's basic information form, the inspector's report, and the assessment opinion from the certification center, to make a decision on granting, conditional granting, organic conversion granting, or denying the certification.

When the application project is complex (such as farming, fisheries, processing, etc.) or during a specific period (e.g., 6 months), convene a technical committee meeting to make certification decisions for the respective project:

   If the certification committee members or technical panel members have a direct or indirect economic interest with the applicant, they should recuse themselves.

1) Approval Granted. The application fully complies with organic food standards; an organic food certificate is issued.

2) Conditional Certification. Applications are generally in compliance with organic food standards, but require improvements in certain aspects. An organic food certificate can be issued upon the applicant's written commitment to make the required improvements.

3) Organic Conversion Certification. Upon the applicant's base entering the conversion period for over one year and continuing to implement the organic conversion plan, an organic conversion base certificate is issued. Products harvested from the organic conversion base, processed organically, can be sold as organic conversion products, also known as "conversion period organic foods."

4) Certificate Denial. The application does not meet the requirements for organic food standards, and the Technical Committee denies the certification, providing reasons for the denial.