This section of the NOP Handbook is available in PDF Format.
- PM 10-1: Accredited Certifying Agent Inspection Authority
- PM 10-2: Sulfur Dioxide in Wine "Made With" Organic Fruit
- PM 11-1: Use of Natural Flavors
- PM 11-2: Certification of Agricultural Products that Meet NOP Standards
- PM 11-3: Labeling of Alcoholic Beverages
- PM 11-5: Access to the Outdoors for Livestock
- PM 11-6: Reporting Health and Safety Violations
- PM 11-7: Private Label Certification
- PM 11-8: California State Organic Program, Additional Requirements Granted
- PM 11-9: Calculating the Percentage of Organically Produced Ingredients
- PM 11-10: Grower Group Certification
- PM 11-11: NOP Statements: Cloning and ORganic Livestock Production
- PM 11-12: Confinement of Poultry Flocks
- PM 11-13: Clarification of Existing Regulations Regarding the Use of Genetically Modified Organisms in Organic Agriculture
- PM 11-14: Labeling of Textiles that Contain Organic Ingredients
- PM 12-1: Production and Certification of Aquatic Plants
- PM 12-2: Placement of Certified Organic By *** Statement
- PM 13-1: Cell Fusion Techniques Used in Seed Production
- PM 13-2: Humic Acid Extraction
- PM 13-3: Syntetic Algicides, Disinfectants, and Sanitizers Allowed in Organic Crop Production
- PM 14-1: Aquatic Plan Extracts
- PM 14-2: Chlorine Use in Egg Breaking Facilities
- PM 15-2: Nanotechnology
- PM 15-4: Electrolyzed Water
- PM 18-1: Impact of Fumigation and Irradiation Requirements on Organic Imports
- PM 18-2: Impact of Prohibited Grain Seed Regulations on Organic Imports