The person-in-charge shall ensure that: Individuals do not cause contamination of: Food; Food-contact surfaces; and Food-packaging material; Individuals are excluded from working with food, food-contact surfaces, and food-packaging materials: As provided in COMAR 10.06.01.06E; and When an individual has an: Illness transmissible through food; or Exposed and open sore or cut; Individuals working in direct contact with food, food-contact surfaces, and food-packaging material: Wear suitable, clean outerwear garments in a manner that protects the food, food-contact surfaces, and food-packaging material against contamination; Wear hair nets, beard covers, or other effective hair restraints; Keep fingernails clean and neatly trimmed; Prevent fingernail polish or artificial fingernails from coming into contact with food, food-contact surfaces, and food-packaging material; Remove all unsecured jewelry and other objects that may fall into food, equipment, or containers; Secure any jewelry that cannot be removed with material which can be maintained in an intact, clean, and sanitary condition; Wash hands and exposed arm areas thoroughly with soap and warm water: At a hand washing facility in compliance with regulation .12G of this chapter; Before starting work; After each absence from the workstation; and At any other time when hands may have become soiled or contaminated or as often as required to remove soil and contamination; and Apply sanitizer as necessary to protect against contamination with undesirable microorganisms; Individuals wearing gloves while working with food or food-contact surfaces shall: Use gloves that are intended for food contact; Maintain gloves in an intact, clean, and sanitary condition; Wash hands thoroughly before putting on gloves; Clean and sanitize reusable gloves using approved methods or equipment. Replace gloves: When the gloves are damaged or soiled; Between unrelated tasks; and After an interruption in working with food or food-contact surfaces; Individuals store personal items in a designated area other than where food is exposed or stored, or where equipment or utensils are washed; Individuals do not use tobacco, chew gum, eat food, drink beverages, or engage in any activity that might contaminate food in an area that is used for: Food processing; Equipment or utensil washing; Storage of: Food; Food-contact surfaces; or Food packaging; Individuals prevent allergen cross-contact and contamination with microorganisms, deleterious substances, or foreign matter of food, food-contact surfaces, and food-packaging materials; Education and training in personal hygiene, food handling, and plant sanitation is provided to personnel, food handlers, and supervisors in a language and form they understand as it relates to assigned duties such that: Each individual engaged in food handling or in the supervision of one or more individuals be qualified by: Education; Training; Experience; or A combination of education, training, and experience; Responsibility for education and training shall be clearly assigned to qualified supervisory personnel; and Records that document each individual’s training are maintained according to Regulation .06 of this chapter; and When specialized personnel training is required by COMAR 10.15.01, 10.15.02, 10.15.07, 10.15.10, or 10.15.12 or this chapter, or 21 CFR Part 112, Subpart M, the specialized training is obtained as required.