(a) All processes used in curing, pickling, rendering, canning, or otherwise preparing any product in official establishments shall be supervised by department employees unless such preparation is conducted as a custom operation exempted from inspection under section 303.1(a)(2) of this Article in any official establishment or consists of operations that are exempted from inspection under section 303.1(d) of this Article and are conducted in a retail store or restaurant. No fixtures or appliances, such as tables, trucks, trays, tanks, vats, machines, implements, can or containers of any kind, shall be used unless they are of such materials and construction as will not contaminate or otherwise adulterate the product and are clean and sanitary. All steps in the preparation of edible products shall be conducted carefully and with strict cleanliness in rooms or compartments separate from those used for inedible products.

(b) It shall be the responsibility of the operator of every official establishment to comply with the law and the regulations in this Article. In order to effectively carry out this responsibility, the operator of the establishment shall institute appropriate control programs to assure the maintenance of the establishment and the preparation, marking, labeling, packaging and other handling of its products strictly in accordance with the sanitary and other requirements of this Article. The efficiency of such control programs will be subject to review by a department employee.