The person-in-charge of a high or moderate priority food service facility shall ensure that: A HACCP plan is: In compliance with Regulation .33E and F of this chapter; Within the food preparation area during operation; Readily accessible to employees at all times; and Updated as follows: When a change in food processes or procedures change one or more CCP; and At least once every 5 years; An employee involved in food preparation is trained in the HACCP procedures; and Changes to the HACCP plan are submitted to the approving authority before implementation of the HACCP plan.