Organic Certification and Standards

Dr. Kathleen Feit explains the concept of organic food, detailing the Organic Foods Production Act of 1990 and the National Organic Program. The video covers the standards for organic certification, including the prohibition of conventional pesticides and synthetic fertilizers. It also outlines the labeling requirements for organic products, such as the use of the USDA organic seal. The purpose of organic certification is to ensure products are free from synthetic chemicals and GMOs, aligning with international standards.

What year was the Organic Foods Production Act passed?

• 1980

• 1990

• 2000

• 2010

Which organization is responsible for the National Organic Program?

• CDC

• EPA

• USDA

• FDA

What is NOT allowed in organic crop production?

• Conventional pesticides

• Compost

• Organic fertilizers

• Crop rotation

Which of the following is NOT a requirement for animals raised organically?

• Fed organic feed

• Access to the outdoors

• No antibiotics

• Given growth hormones

What percentage of ingredients must be organic for a product to be labeled as 'organic'?

• 95%

• 70%

• 100%

• 50%

Which label can be used for products with at least 70% organic ingredients?

• Made with Organic Ingredients

• Natural

• Organic

• 100% Organic

What is the maximum percentage of non-organic ingredients allowed in a product labeled as 'organic'?

• 5%

• 10%

• 15%

• 20%

Which seal can products meeting the '100% Organic' and 'Organic' standards display?

• FDA Approved

• USDA Organic

• Non-GMO

• Fair Trade

What is the main purpose of organic certification?

• To promote local farming

• To increase product prices

• To reduce food waste

• To establish a verifiable paper trail

What do international organic standards generally ensure?

• Use of synthetic chemicals

• Genetically modified organisms

• Free from pesticides

• Increased shelf life