This list details the most common situations that require organic processors or handlers to send information or documentation to CCOF, and what type of information you'll need to send. Read through this list and contact your Certification Service Specialist with additional questions. Use the Handler OSP Update Guide to ensure you submit all forms.
I want to change something in my Organic System Plan (OSP), what should I send?
ONLY FOR OPERATIONS LOCATED IN CANADA. Describe all nonagricultural materials, including ingredients, processing aids, sanitizers, no rinse detergents/cleaners, and Pest Control materials that are used in organic production. Update either this form or your Organic System Plan Materials List when you would like to use a new material.
ONLY FOR OPERATIONS LOCATED IN CANADA. Give this affidavit to the Flavor Manufacturer so that CCOF can verify that the Natural Flavor you want to use is compliant. To save time, be sure to check with CCOF before submitting this information to see if we have review the Natural Flavor before!
ONLY FOR OPERATIONS LOCATED IN CANADA. Give this affidavit to the manufacturer of any nonorganic material you would like to use (ingredients, processing aids, additives, etc.) so that CCOF can verify that the material you want to use is compliant. To save time, be sure to check with CCOF before submitting this information to see if we have to review the material before!
Use this affidavit for any nonorganic flavor you would like to use in your certified organic products. Please forward this affidavit to your flavor manufacturer as they must fill out and sign the form.
Use this form to document your search as required on the H2.7 Commercial Availability form.
This template is available for download as a PDF or Microsoft Word document. If you do not have Microsoft Office you can save the file in your Google Drive and edit there. A Google email account is required.
Yes, restaurants are considered retail food establishments and are excluded from certification, but can identify products on their menus as organic without certification. Restaurants must prevent commingling or contamination of organic product/ingredients with prohibited materials, such as sanitizers, pest control materials, and non-organic ingredients. Additionally, restaurants need to comply with applicable labeling requirements by clearly indicating the organic or non-organic items on their menu and in any consumer information.
Yes, as long as adequate measures are taken to distinguish organic from non-organic, and storage practices do not pose a commingling or contamination risk for organic ingredients. You do not have to have a physical barrier in place, but adequate separation and labeling should be in place to protect the organic product.
No, products that restrict organic claims to the ingredient listing only are exempt from the requirements of certification. However, the manufacturer needs to maintain documentation that the organic ingredients identified are organic and certified according to the regulations. Manufacturers should request and maintain on file current copies of organic certificates for each organic ingredient. Although not required, manufacturers can choose to have products that restrict organic to the ingredient listing certified by CCOF.
Products labeled “Made with organic…” may contain up to 30% non-organic ingredients. Non-organic ingredients must either be agricultural or on section 205.605 of the National List.