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. Requirements vary from country to country, and genrally involve a set of production standards for growing, storage, processing, packaing and shipping that include:

1.     avoidance of synthetic chemical inputs (e.g. fertilizer, pesticides, antibiotics, food additives, etc) and genetically modified organisms;
2.     use of farmland that has been free from chemicals for a number of years (often, three or more);
3.     keeping detailed written production and sales records (audit trail);
4.     maintaining strict physical separation of organic products from non-certified products;
5.     undergoing periodic on-site inspections.

In the US, the National Organic Program (NOP), was enacted as federal legislation in Oct. 2002. It restricts the use of the term "organic" to certified organic producers. Certification is handled by state, non-profit and private agencies that have been approved by the US Department of Agriculture (USDA).

Both SFC’s farms and packing facilities are certified by ECOCERT, a USDA  approved agent.