The person-in-charge shall ensure that: All food processing, food storage, and food-packaging storage areas are maintained in a clean and sanitary manner; Equipment is used and maintained to avoid contamination and allergen cross-contact of food; Food-packaging material is stored to be protected from contamination; Overall sanitation of the plant is under the supervision of one or more qualified individuals; The equipment and facilities needed for cleaning and sanitizing food-contact surfaces are provided and maintained in a sanitary condition; Cleaning and sanitizing of plant facilities, equipment, and utensils are conducted in a manner that protects against allergen cross-contact and against contamination of: Food; Food-contact surfaces; and Food-packaging materials; All food-contact surfaces are cleaned and sanitized as frequently as necessary to protect against allergen cross-contact and against contamination of food; Before use, food-contact surfaces used for processing or holding low-moisture food are: Clean; Dry; and Sanitary; Food-contact surfaces are cleaned and sanitized before use and after any interruption during which the food-contact surfaces may have become contaminated; When equipment and utensils are washed, rinsed, and sanitized using a three-compartment sink: Each sink compartment is sized to allow sufficient immersion of the equipment or utensils; and The washed, rinsed, and sanitized items are dry before stacking or nesting; Non-food-contact surfaces of equipment used in the operation of a food plant are cleaned as frequently as necessary to be maintained in a sanitary condition; Cleaned equipment and utensils are stored to prevent contamination of the equipment and utensils; Toxic chemicals, cleaning compounds, sanitizing agents, and pesticide chemicals used in the facility are: Safe and adequate under the conditions of use; Used in accordance with the manufacturer’s instructions and applicable State laws and regulations; and Identified and stored in a manner that protects against contaminating: Food; Food-contact surfaces; or Food-packaging materials; All processing and storage areas are maintained free of pests; Effective measures are taken to: Monitor for and exclude pests from processing and storage areas; and Protect against the contamination of food by pests; The food storage area of a transportation vehicle is: Maintained in a clean and sanitary condition; and Inspected as often as necessary to maintain it in a clean and sanitary condition; Containers, equipment, and vehicles used to convey or hold human food by-products for use as animal food before distribution are: Cleaned as necessary; Examined prior to use to protect against contamination from the container or vehicle; and Maintained to protect against contamination; and If ready-to-eat foods are processed, environmental testing is conducted when necessary to demonstrate effectiveness of sanitation operations.