The certification mark, as used by persons authorized by the certifier, certifies that the goods must originate from an Indiana producer and meet the quality standards of the certifier, namely, the beef must be dry aged approximately 14 days, be processed at state and/or federal packing plants with an HACCP plan in place. In addition, authorized persons must have been trained and certified through both the Indiana Fresh From the Farm Beef Marketing and Education program and IQ+BEEF, an advanced beef quality assurance program. Producers must be members of the Indiana Beef Cattle Association and have a signed licensing agreement on file with the Association.