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 seed suppliers, farmers, food processors, retailers and restaurants. Overall, organic operations must demonstrate that they are protecting natural resources, conserving biodiversity, and using only approved substances. All these practices are aimed at protecting the environment, minimizing soil degradation, and optimizing biological diversity and productivity while promoting healthy conditions.

For organic producers, certification identifies suppliers of products approved for use in certified operations. For consumers, "certified organic" serves as a product assurance. Certified organic producers go to great lengths to ensure that their products are safe and risk-free. Choosing certified organic foods guarantees that what you are eating has met all federal standards and a third-party inspector has visited the facility.