The person-in-charge shall ensure that: Individuals in the plant: Practice good personal hygiene; Are excluded from working with food when the individuals are sick with an illness that is transmittable through food; While working with food, wash the individuals' hands frequently and after an activity that is likely to soil the hands; Wear clean outerwear, hair coverings, and no jewelry; If handling crabs or crab meat, maintain trim and clean fingernails, and do not wear false fingernails; Store personal items in a designated non-food area; and Do not smoke or engage in an activity that might contaminate food; Picking trays, knives, and gloves are washed, rinsed, and sanitized before use and after each delivery of crab meat to the packing room; Except as provided in §B of this regulation, food contact surfaces are cleaned and sanitized: As often as needed to prevent food contamination; and At a minimum: Following processing; and Between an interruption in processing of greater than 2 hours; During processing, gross soil is removed from food contact surfaces and the surfaces are sanitized: After a continuous use of 6 hours; and After an interruption in processing of greater than 30 minutes; When a time greater than 8 hours separates the start of processing from previous cleaning and sanitizing, food contact surfaces are sanitized again before work resumes; Non-food contact surfaces that receive splash or waste are cleaned and sanitized: As often as necessary to maintain a sanitary condition; and At a minimum following each day's use; Cleaning procedures: Include the use of detergents or other cleaning chemicals; and Remove soils; The sanitization of surfaces is effective in killing pathogens on the treated surface; Non-food contact surfaces that do not receive splash or waste are cleaned as often as necessary to maintain a sanitary condition; Before cleaning, all food and food packaging is removed from the area being cleaned; Cleaning and sanitizing occur in a manner that protects food from contamination; In-use and cleaned equipment and utensils are stored to prevent contamination of the equipment and utensils; Waste, including chum, is held in a sanitary manner and disposed of to maintain the plant grounds in a sanitary condition; and Outdoor containers for chum that are not vermin-proof or insect-proof are removed daily and transported to a disposal site.