(a) Rooms, compartments, places, equipment and utensils used for preparing, processing, storing or otherwise handling any product, and all other parts of the establishment shall be kept in a clean and sanitary condition.

(b) The outside premises shall be maintained in a condition that prevents it from becoming an attractant, breeding place or harborage for rodents, insects and other pests. Garbage, refuse, debris and waste materials shall be stored as to minimize the development of odor and to prevent it from becoming an attractant and harborage or breeding place for rodents, insects and other pests. Roadways on the premises adjacent to the establishment shall have a hard surface.

(c) There shall be no handling or storing of materials which create an objectionable condition in the premises.

(d) There shall be abundant light, both natural and artificial, of good quality and well distributed, and sufficient ventilation for all rooms and compartments to ensure sanitary conditions.

(e) There shall be an efficient drainage and plumbing system for the establishment and premises. All drains and gutters shall be properly installed with approved traps and vents in accordance with any State or local construction or sanitary code, and shall be connected to a sanitary sewer or acceptable disposal system. The discharge of water and waste must conform to all State or local requirements.

(g) The doors, walls, ceiling, partitions, posts and other parts of structures shall be of such materials, construction, repair and finish as will make them susceptible of being readily and thoroughly cleaned.

(h) Floors shall be of watertight and impervious materials sloped to efficient drain.

(i) Window sills shall be sloped to a 45-degree angle.

(j) Construction shall render the establishment resistant to the entrance of rodents, insects and other vermin. The use of poisons for any purpose in rooms or compartments where any unpacked product is stored or handled is forbidden, except under such restrictions and precautions as the commissioner may prescribe.

(k) The establishment shall be maintained in a condition that prevents the attraction of rodents, insects and other vermin.

(l) The junction of floors and walls shall be covered to a radius of at least two inches.

(m) Rails shall be of sufficient height to prevent carcasses from contacting the floor.

(n) All slaughtering and processing rooms shall have sufficient conveniently located hand- washing facilities of foot-pedal operation or equivalent devices and supplied with hot running water with a temperature of at least 105°F and cold running water tempered by means of mixing value or combination faucet, powdered or liquid soap dispensed from a sanitary container and individual towels or hand drying devices.

(o) In establishments where poultry is processed, the eviscerating, cutting and packing operations shall be separated from the killing, scalding and dressing operations by the use of separate rooms or by a thorough and complete cleanup prior to the eviscerating, cutting and packaging operations.

(p) The live animal and poultry holding areas shall be separated from the killing, processing and storage areas of the establishment by the use of separate rooms.

(q) Dogs and cats shall be excluded from establishments.