Avoiding Common Mistakes

Written by Alison Garber- Executive Support and Communications Manager, PCO

Organic certification provides valuable benefits: increased market access, consumer trust, and proof that your operation meets high standards. Whether you're new to certification or have years of experience, it's important to understand the rules and avoid common missteps. Even small mistakes can lead to delays or compliance issues. By staying informed and proactive, you can protect your certification and keep your operation on a strong path forward.

Your Organic System Plan is the cornerstone of your organic operation. It outlines every aspect of your practices—from seeds and inputs to harvest and sales. If you forget to include a crop or omit a product you plan to use, you could face delays in approval or even noncompliance. Keep your OSP complete and up to date. If anything changes, notify your certifier before the change happens—not after.

Just because an input is “natural” doesn’t mean it’s allowed in organic production. Some materials contain synthetic or prohibited substances that can jeopardize your certification. Before applying any new product—fertilizers, pesticides, or soil amendments—check with your certifier or look it up in the Organic Materials Review Institute (OMRI) database. One wrong spray could mean big consequences.

In organic certification, if you don’t write it down, it doesn’t count. Make sure to keep clear and complete records of everything you do—like buying seeds, using inputs, cleaning equipment, and making sales. Good records help protect your certification and make your farm or business run better.

Because of new rules under the Strengthening Organic Enforcement (SOE) rule, certifiers are paying even more attention to recordkeeping and labeling. You must keep documents that clearly show the full history of your organic products, all the way back to the last certified organic source.

Organic fields must be protected from things that are not allowed, like chemicals that could drift over from nearby farms. To help with this, you usually need a buffer zone—about 25 to 30 feet wide—between your organic fields and any non-organic land. You should include this buffer zone in your Organic System Plan (OSP) and check it regularly.

If you don’t have a buffer zone, your certifier will ask you to get a signed Adjoining Land Use statement from your neighbor. This statement must show that they do not use any banned substances on the land next to your organic fields.

And remember: Inspectors will check your buffer zones every year!

Mixing organic and non-organic products—even unintentionally—can lead to immediate loss of organic status. Shared harvest bins, tools, or storage containers can cause contamination. Always keep organic products separate and clearly labeled. Clean equipment thoroughly before switching between organic and non-organic use, and don’t forget to document. Remember, if it’s not recorded, it didn’t happen!

Clear and accurate labeling is very important! Using the USDA Organic seal incorrectly, making unapproved label claims, or leaving out your certifier’s name can all lead to serious violations. These mistakes can put your certification at risk.

SOE requires that all organic products have labels that are truthful, approved, and traceable. Always get your certifier’s approval before printing or using any organic labels. Proper labeling helps maintain consumer trust—and protects your organic certification.

If you add a new field, use a new input, or change how you produce or handle products, you must tell your certifier before making the change. Some changes—like adding fields, storage spaces, or new production areas—usually need an inspection before they can be certified.

Being open and honest is very important in organic certification. Always update your Organic System Plan (OSP) and get approval when your operation changes.

Land must go through a full three-year transition without any banned substances before it can be certified organic. Some people think they can sell crops as organic before they get their certificate, but that’s not true.

Staying compliant with organic standards requires diligence, organization, and communication with your certifier. Avoiding these common mistakes will help you protect your certification—and your livelihood.