§ 110838. — 110838. (Added by Stats. 2002, Ch. 533, Sec. 50.)

California § 110838.

• Jurisdiction: California
• Code HSC: Health and Safety Code - HSC
• Div. 104.: DIVISION 104. ENVIRONMENTAL HEALTH
• Part 5.: PART 5. SHERMAN FOOD, DRUG, AND COSMETIC LAWS
• Ch. 5.: CHAPTER 5. Food
• Art. 7.: ARTICLE 7. The California Organic Food and Farming Act

Text

(a)
Cosmetic products sold, labeled, or represented as organic or made with organic ingredients shall contain, at least 70 percent organically produced ingredients.
(b)
The percentage of all organically produced ingredients in an agricultural product sold, labeled, or represented as “organic” or “100 percent organic,” or sold, labeled, or represented as being made with organic ingredients or food groups, or as inclusive of organic ingredients, shall be calculated as
follows:
(1)
For products containing organically produced ingredients in solid form, by dividing the total net weight of combined organic ingredients at formulation, excluding water and salt, by the total weight of the finished product, excluding water and salt.
(2)
For products containing organically produced ingredients in liquid form, by dividing the fluid volume of all organic ingredients, excluding water and salt, by the fluid volume of the finished product, excluding water and salt. If the liquid product is identified on the principal display panel or information panel as being reconstituted from concentrates, the calculation should be made on the basis of single-strength concentrations of the ingredients and finished product.
(3)
For products containing organically produced ingredients in both solid and
liquid form, by dividing the combined weight of the solid ingredients and the weight of the liquid ingredients, excluding water and salt, by the total weight of the finished product, excluding water and salt.
(c)
The percentage of all organically produced ingredients in an agricultural product must be rounded down to the nearest whole number.
(d)
The percentage of all organically produced ingredients in an agricultural product must be determined by the handler who affixes the label to the consumer package and verified by the handler’s certifying agent. The handler may use information provided by the certified operation in determining the percentage.

Legislative History

Added by Stats. 2002, Ch. 533, Sec. 50. Effective January 1, 2003.