(a) Garbage cooking equipment and facilities shall be adequate for the type, size and location of the garbage feeding operation.

(b) The cooking area shall be segregated from the feeding, housing or hog lot sections by fencing adequate to prevent access to raw garbage by swine, other livestock and poultry.

(c) Cooking operations shall be so located and protected as to insure proper cooking under varying weather conditions.

(d) Garbage shall be cooked within 24 hours from the time of arrival at the cooking area. In emergency cases, as a breakdown of equipment or when extra tonnage is involved due to holidays, the time limit may be extended to 48 hours.

(e) All cooking operations shall be conducted in a clean and sanitary manner. At no time shall food wastes, rubbish, boxes, crates and salvage material be allowed to accumulate in the cooking area. The cooking area and equipment shall be washed, steamed or dry cleaned at the close of daily cooking operations.

(f) In the cooking operation, the vat or container used shall not be filled to more than 90% of the full capacity of said vat or container.

(g) All operators cooking over 50 gallons of garbage at one time shall possess and use a thermometer capable of recording temperatures up to 220°F, and of a size sufficient to accomplish the purpose. The operator shall check temperatures of the entire mass being cooked in order to determine whether said mass has been cooked to a boiling temperature.

(h) A record of each cooking operation shall be maintained by the operator and retained by the operator for a period of at least 60 days.

(i) Cooking platforms shall be tightly constructed to prevent leakage, and shall be constructed of concrete or equally impervious materials which can be readily washed, cleaned and disinfected. This requirement shall apply where one ton or more of garbage is cooked at one time. Adequate drainage shall be installed and maintained to prevent drainage into hog pens of fluids remaining in the cooking area. Grease traps or catch basins shall be provided for drainage from the cooking platforms.

(j) An adequate supply of piped fresh water shall be available at all cooking and feeding areas where over one ton of garbage is cooked.