All “organic” food needs to be produced as per European laws regarding the production of such food.
This means that “organic” food needs to be grown by those organisations or companies that are registered to do so and have been approved by the bodies that certify organic production.
All such organisations or companies need to be registered by the Department for Environment and Rural Affairs (DEFRA).
Organic certification bodies actually employ inspectors who, amongst other duties, visit farms to ensure that no pesticides nor fertilisers are used unless specifically authorised for use in organic production.
There is also a specification that the land where the organic farming takes place has been farmed for at least two years prior to the food farmed on that land being sold as “organic.”