Section 345IAC9-2-3. Verification of HACCP systems

   (a) Every establishment must conduct validation, verification, and reassessment activities pursuant to 9 CFR 417.4 to support that the HACCP system is designed and functioning as intended on an ongoing basis.

  (b) An establishment that:

(1) produces a non-intact beef product; and

(2) pursuant to 9 CFR 417.2, has determined that contamination with Shiga toxin-producing Escherichia coli (STEC) is a food safety hazard reasonably likely to occur;

must include microbiological testing as a component of their ongoing verification activities. The testing must demonstrate that the HACCP system is effectively preventing this identified hazard. The microbiological testing frequency for an establishment will be determined by the board based upon the volume of product produced, the type of product produced, the establishment's compliance history, and any other factors affecting the risk that the pathogen is in the product. (Indiana State Board of Animal Health; 345 IAC 9-2-3; filed Mar 25, 2014, 10:18 a.m.: 20140423-IR-345130230FRA)