For processors and handlers of certified products, the organic handling plan (OHP) shall outline
the products processed/handled; all ingredients to be sourced with plans outlined to ensure
valid certification status, GMO and irradiation-free status; outline of record-keeping system;
outline of monitoring practices and procedures to ensure that the plan is effectively implemented
(including regular reviews of non-organic ingredients and the non-GMO status of ingredients);
other management practices and personnel responsible to ensure there will be no co-mingling with
non-certified product and that organic integrity is maintained. See section 6 Processing/Preparation.