From the land on which an organic product is grown, to the producers growing the product, from the post-harvest facilities preparing the product, to the processing and handling facilities transforming the product, each step must be certified to the federal organic standards. Once an operation is certified, organic producers and handlers go through annual reviews and inspections.

All flavors must be derived from organic or non-synthetic sources only and must not be produced using synthetic solvents and carrier systems or any artificial preservative. Non-synthetic flavors may be used when organic flavors are not commercially available.