The person-in-charge shall ensure that: Food temperature measuring devices are: Used to monitor the temperature of potentially hazardous foods; Graduated and accurate within plus or minus 2°F; Calibrated annually or more frequently; and Cleaned and sanitized between uses in different foods to prevent cross-contamination; The storage, thawing, cooking, cooling, reheating, and holding of a food: Are safe; and Comply with this chapter; When a recipe in which more than one egg is broken and the eggs are combined and not prepared for immediate service: The mixture is stored under refrigeration at all times before cooking; The process is included in the food service facility's HACCP plan as a critical control point; and The mixture containing eggs is cooked to a minimum internal temperature of 155°F for 15 seconds; Potentially hazardous food is thawed: In refrigerated units so that the temperature of the food does not exceed 41°F; Under potable running water that is at or below 70°F with sufficient force to agitate and float off loose particles; In a microwave oven only when the food will be immediately cooked in the microwave oven or immediately transferred to conventional cooking facilities as part of a continuous cooking process; If a potentially hazardous reduced oxygen packaged food: In the food’s airtight package at or below 41°F; At a lower temperature if specified by the manufacturer; or If fish or seafood, completely removed from the reduced oxygen environment or package prior to thawing; As part of a conventional cooking process; or By another method acceptable to the approving authority that has been scientifically proven to the approving authority to prevent the bacteriological, physical, or chemical contamination of food; Employees prevent contact of exposed, ready-to-eat food with their bare hands by using: Gloves as specified under Regulation .14J of this chapter; Utensils such as: Tongs; Spatulas; Deli tissue; or Automatic dispensing equipment; and Cross-contamination is prevented by: Not allowing contact between ready-to-eat and raw foods; Storing and holding food so that: Ready-to-eat food is located above or otherwise segregated from raw food; and A food is protected from plumbing leaks and condensate drippage; Using separate utensils and work surfaces for ready-to-eat food and foods requiring further preparation; Cleaning and sanitizing utensils and work surfaces between uses; Excluding sick workers from food handling in accordance with Regulation .14A and B of this chapter; and Washing raw fruits and vegetables thoroughly to remove soil and other contaminants before cutting, cooking, or serving, with: Water; or Chemicals intended specifically for washing or peeling whole fruits and vegetables as specified in 21 CFR §173.315.