The person-in-charge shall ensure that: Except as provided in §§B and M of this regulation, equipment and utensils meet one or more of the following sanitation design standards: National Sanitation Foundation (NSF); The ETL SEMKO division of Intertek Group PLC (Intertek ETL SEMKO); Canadian Standards Association (CSA); Underwriters Laboratories (UL); Bakery Industry Sanitation Standards Committee; National Automatic Merchandising Association; International Association of Food Protection; American Society of Mechanical Engineers; U.S. Department of Agriculture; or Another applicable published standard acceptable to the Department; When design standards conflict with State laws, codes, or regulations, the State laws, codes, or regulations are followed; Food processing equipment and utensils are: Designed and constructed to allow for adequate cleaning and sanitizing; Installed in a way to facilitate cleaning, sanitizing, and maintenance of the equipment and the surrounding areas, including equipment that does not come in contact with food; Designed and constructed to prevent contamination and allergen cross-contact; and Maintained in: Proper working condition; and A manner that protects against contamination and allergen cross-contact; Each freezer and cold storage unit used to store and transport food capable of supporting growth of microorganisms: Maintains temperatures that ensure food safety and protect against spoilage; Is fitted with an indicating thermometer, temperature-measuring device, or temperature-recording device that is: Calibrated to be accurate to within plus or minus 2°F; and Placed in a conspicuous location to show the temperature accurately within the unit; All food-contact surfaces are designed, constructed, and maintained to be: Smooth; Easily cleanable; Durable; Non-absorbent; Constructed of food grade material where applicable; Corrosion resistant; Made of nontoxic material that does not impart toxic or deleterious matter to the food; Inert to food and do not migrate into or adulterate food; and Smoothly bonded at the seams and maintained to minimize accumulation of: Food particles; Dirt; and Organic matter; Food-packaging material: Is food grade; Is safe; Is able to maintain food safety and integrity; Is appropriate for the food item and the intended use; Is not reused if intended for single-service; Meets the labeling requirements in Regulation .13B(2) of this chapter; Does not migrate to or have the potential to be absorbed by food; and Complies with the requirements of the U.S. Food and Drug Administration in 21 CFR Parts 174—178 for indirect food additives; Instruments and controls required for measuring, regulating, or recording temperatures, pH, acidity, water activity, or other conditions that control or prevent the growth of undesirable microorganisms in food are accurate and adequate in number for their designated uses; Thermometers used to monitor required temperatures are calibrated or checked for accuracy annually using an approved method; Compressed air or other gasses mechanically used to clean food-contact surfaces or equipment are treated in such a way that food is not contaminated with unlawful indirect food additives; Non-food-contact equipment is: Smooth; Easily cleanable; Durable; and Non-absorbent; The food storage area of a transportation vehicle is maintained in: Good repair; Working condition; and A manner that protects against contamination of food; Containers, equipment, and vehicles used to convey or hold human food by-products for use as animal food are designed and constructed of appropriate material to protect against contamination; and Equipment submitted to the approving authority for review that meets the provisions of §§C—E of this regulation but fails to comply with §A of this regulation is: Not harmful to public health; and Consistent with industry standards and practice.