The person-in-charge shall ensure that: Processing equipment used to heat or cool food in hermetically sealed containers is: Designed to provide even and adequate processing; Provided adequate instrumentation and recording devices to allow process control, monitoring, and verification; Durable and impervious to water; Maintained in a sanitary and working condition; Monitored to verify that process requirements are met; and Calibrated according to a schedule approved by the Department; Food equipment other than that used for heating and cooling food in hermetically sealed containers is: Non-toxic and does not impart any toxic or deleterious matter to the food; Corrosion resistant; Durable; Impervious; and Smooth and easily cleanable; Non-food contact equipment that receives splash or waste is smooth and easily cleanable; and Steam that might contact food is culinary grade steam.