Section 345IAC10-2-4. Poultry requirements

   (a) A person slaughtering poultry or preparing poultry products for human food must slaughter the poultry and prepare poultry products in an official establishment in compliance with this article. Slaughtered poultry and poultry products must be:

(1) inspected;

(2) handled;

(3) processed;

(4) marked; and

(5) labeled;

as required by this article and IC 15-17-5.

  (b) An official establishment that believes or has reason to believe that adulterated or misbranded poultry or poultry product received by or originating from the establishment has entered into commerce shall promptly notify the division of the:

(1) type;

(2) amount;

(3) origin; and

(4) destination;

of the poultry or poultry product.

  (c) Each establishment shall prepare and maintain current procedures for the recall of poultry and poultry products produced and shipped by the establishment. The establishment must make the plans available to the division upon request. (Indiana State Board of Animal Health; Reg HMP 1R,CH B,Subpt B,Sec 1.7; filed Aug 13, 1973, 9:30 a.m.: Rules and Regs. 1974, p. 275; filed Dec 10, 1997, 11:30 a.m.: 21 IR 1319; readopted filed May 2, 2001, 1:45 p.m.: 24 IR 2895; readopted filed May 9, 2007, 3:16 p.m.: 20070516-IR-345070037RFA; errata filed Oct 3, 2008, 3:30 p.m.: 20081022-IR-345080767ACA; filed Sep 18, 2012, 2:21 p.m.: 20121017-IR-345120108FRA; readopted filed Aug 7, 2013, 8:32 a.m.: 20130904-IR-345130236RFA) NOTE: Transferred from the Indiana State Department of Health (410 IAC 10-2-4) to the Indiana State Board of Animal Health (345 IAC 10-2-4) by P.L.138-1996, SECTION 76, effective July 1, 1996.