(a) Products shall be protected from contamination at all times during production, preparation, storage and transportation.

(b) Refrigerated storage of adequate capacity shall be provided and maintained at temperatures not to exceed 41°F for fresh meats and poultry, carcasses and parts thereof, and not to exceed 41°F for processed meats and poultry, meat and poultry by-products and meat and poultry food products.

(c) Vehicles in which products are transported shall be so constructed as to prevent dust, dirt, flies, insects and other contamination from coming in contact with products and shall be maintained in a clean and sanitary manner. Refrigeration at a temperature not to exceed 41°F and satisfactory protective covering for products shall be provided when necessary.

(d) All used tubs, barrels, and boxes used as containers of products shall be thoroughly cleaned and sanitized before reuse. They shall be of such construction and material as to protect products adequately from dust, dirt, flies, insects and other contamination, and a satisfactory sanitary liner shall be provided for such used containers where necessary.

(e) In establishments where poultry is processed, chilling tanks or vats shall be of smooth metal construction. They shall have a continuous water overflow and be emptied, cleaned and sanitized after each use. Ice used in such tanks and vats shall be clean and wholesome and stored in a clean, sanitary manner.

(f) All poultry carcasses and parts thereof, shall be thoroughly rinsed following evisceration.

(g) Poultry scalders shall maintain a continuous intake of potable water sufficient to maintain clean water and provide a minimum overflow of one quart of water per bird per minute. They shall be emptied, cleaned and sanitized after each use.

(h) Eviscerating facilities and equipment at each work station shall be sufficient to ensure that carcass and product preparation can be accomplished without contamination.

(i) Animals dressed with hides on shall be thoroughly washed and cleaned before evisceration. Washing equipment of an approved type to thoroughly and efficiently wash carcasses inside and out shall be provided.

(j) Hides shall not be stored on the killing floor, nor stored exposed in rooms or compartments used for edible products.

(k) Carcasses with hides on shall not be stored in contact with skinned and dressed carcasses or parts thereof or other edible products.

(l) All waste and offensive refuse shall be removed from the premises at least every 24 hours if the establishment is operated continuously or within 24 hours after use if the establishment is used only occasionally. Manure shall not be allowed to accumulate on the premises.

(m) A separate inedible waste room shall be provided for handling and storage of waste containers and covers, waste materials, inedible material, and condemned products. This room shall be so located as to ensure no contamination to edible products or congestion in the establishment. Hot and cold running water, proper drainage, and facilities for cleaning the area shall be provided and the area shall be maintained in a clean and sanitary condition. Where necessary it shall be separated from any area in which edible products are handled.

(n) Establishments desiring to singe poultry must meet the following requirements:

(3) Finished product shall be labeled with the following statement: "Keep refrigerated at 41°F or below. Poultry must be cooked to an internal temperature of 165°F or higher."