.34 HACCP Plan Compliance.

The person-in-charge of a high or moderate priority food service facility shall ensure that:

A. A HACCP plan is:

(1) In compliance with Regulation .33E and F of this chapter;

(2) Within the food preparation area during operation;

(3) Readily accessible to employees at all times; and

(4) Updated as follows:

(a) When a change in food processes or procedures change one or more CCP; and

(b) At least once every 5 years;

B. An employee involved in food preparation is trained in the HACCP procedures; and

C. Changes to the HACCP plan are submitted to the approving authority before implementation of the HACCP plan.