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.Organic is all about how a product or food is grown and processed. For a product to be certified organic in most countries, the operations that produce the organic agricultural ingredients, the handlers of those agricultural ingredients, and the manufacturer of the final product must all be certified by an accredited organic certifying agent. Through onsite inspections and a review of the company’s organic system plan and documentation, these agents verify that organic products are produced and handled according to strict standards. Most organic regulations prohibit the use of pesticides and most other synthetic chemicals, along with irradiation, fertilizers made with synthetic ingredients and bioengineering.Organic certification doesn't necessarily mean that a product is free of something, as organic products can be exposed to impurities from
certified, including seed suppliers, farmers, food processors, retailers and restaurants.Organic is all about how a product or food is grown and processed. For a product to be certified organic in most countries, the operations that produce the organic agricultural ingredients, the handlers of those agricultural ingredients, and the manufacturer of the final product must all be certified by an accredited organic certifying agent. Through onsite inspections and a review of the company’s organic system plan and documentation, these agents verify that organic products are produced and handled according to strict standards. Most organic regulations prohibit the use of pesticides and most other synthetic chemicals, along with irradiation, fertilizers made with synthetic ingredients and bioengineering.Organic certification doesn't necessarily mean that a product is free of something, as organic products can be exposed to impurities from
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natural forces beyond the control of the organic farmer or producer. However, because of the strict standards used in the production and handling of organic products, impact from non-organic practices is limited.
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