1. Raw materials come from organic agricultural production system: This means that raw materials for organic food must come from certified organic agricultural production system, adopt sustainable agricultural methods, and do not use synthetic fertilizers, artificial chemical plant protectants and antibiotics, nor use genetically modified organisms and their derivatives.

2. Strictly follow the production, processing, storage and transportation standards of organic food: in the whole production and supply chain, from planting, harvesting, processing to packaging and transportation of final products, we must abide by the norms and standards of organic production, including but not limited to prohibiting the use of synthetic chemicals, restricting the use of physical and biological methods for pest control, and avoiding adding artificial additives and preservatives during processing.

3. The production process must have complete records: in order to verify the organic state of products, producers must keep detailed records, including seed sources, fertilizer use, pest treatment methods, harvest time, processing process and other information. These records help to trace the complete life cycle of products and ensure that they meet organic standards at all times.

4. It must be certified by an organic food certification body authorized by the state: the certification of organic food is an official process and needs to be evaluated and audited by a third-party certification body recognized by the state. These certification bodies will inspect and certify products according to national and international standards, and only certified products can be labeled with organic labels to ensure their organic nature to consumers.

5. The four standards of organic food cover all aspects from the source of raw materials to the production process, ensuring that organic food maintains natural, pure and sustainable characteristics in the process of production, processing and circulation.