the dairy farmer’s Organic Farm plan outlines how he or she manages pastures, keeps the cows healthy, and maintains the land’s soil and water quality, while the cheese facility’s Organic Handling plan covers how organic ingredients are sourced and equipment is cleaned between batches, especially if the facility processes both organic and non-organic cheeses. Records allow certifying agents to ensure organic integrity from the raising of the animal to the processing of the milk to the transporting of cheese to market. So, next time you see an organic product in the store, you can know how it came to bear the label, and have confidence that the National Organic Program is working to ensure organic integrity from farm to table .