The person-in-charge shall ensure that: Processing equipment is: Designed to provide even and effective processing; Provided with instrumentation 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 to ensure accuracy; Pasteurization equipment is provided with: Temperature sensors: For controlling and documenting the thermal process; and That are located to give an accurate representation of the heating medium's temperature; An automatic recording device of time and temperature that is: Equipped with a reliable clock, so that a recorded interval does not exceed the elapsed time indicated by an accurate time piece; and Equipped with a temperature measuring device that is scaled at a maximum of 2°F intervals within the operating temperature range of the pasteurization equipment and accurate to within ±1°F within the range spanning ±15°F of the target processing temperature; An indicating thermometer scaled at a maximum of 2°F intervals within the operating range of the pasteurization equipment with an accuracy of ±1°F within the range spanning ±15°F of the target processing temperature; Adequate agitation for even heating and cooling; and Cooling water that contains residual free chlorine throughout the cooling process; A vessel for steaming crabs is provided with: An indicating thermometer scaled at a maximum of 2°F intervals within the operating range of the vessel and accurate to within ±1°F within the range spanning ±15°F of the target processing temperature; Vents to exhaust air thoroughly; A bottom drain; Steam pipe inlets or spreaders for even steam distribution; and Culinary grade steam of sufficient volume for processing; In addition to what is required in §C of this regulation, a pressurized vessel is provided with: When pressure is part of a standardized process, a pressure gauge; and A pressure relief valve as required for safety; An accurate clock or timer is provided in the immediate vicinity of a heat-processing vessel to allow the accurate measurement of process time; Equipment used to process crab meat has food contact surfaces that are: Non-toxic and do not impart toxic or deleterious matter to the food; Corrosion resistant; Durable; Impervious; and Smooth and easily cleanable; Tables used to back and pick crabs, and pack crab meat and food are made of stainless steel of American Iron and Steel Institute Type 304, or the equivalent; and Non-food contact equipment that receives splash or waste is smooth and easily cleanable.