(a) The milk plant, and all fixtures and structures therein, shall be maintained in a clean and sanitary condition and kept in repair adequate to prevent food from becoming adulterated.

(b) Only equipment directly related to processing operations or the handling of containers, utensils and equipment is permitted in the pasteurizing, processing, cooling, packaging and bulk milk storage rooms.

(c) All piping, floors, walls, ceilings, fans, shelves, tables, and the nonproduct-contact surfaces of other facilities and equipment shall be maintained in a clean and sanitary condition and shall be kept in a condition adequate to prevent food from becoming adulterated. Non-food-contact surfaces of equipment used in the operation of a milk plant shall be cleaned in a manner and as frequently as necessary to protect against allergen cross-contact and against contamination of food, food-contact surfaces, and food-packaging materials.

(d) No trash or solid waste shall be stored within the plant, except in covered containers. Waste containers at the packaging machine or bottle washer may be uncovered during operation of such equipment. Rubbish and any waste shall be so conveyed, stored, and disposed of as to minimize the development of odor, minimize the potential for the waste becoming an attractant, harborage, or breeding place for pests, and protect against contamination of food, food-contact surfaces, food-packaging materials, water supplies, and ground surfaces.

(e) All rooms in which milk and milk products are handled, processed or stored, and/or in which containers, utensils or equipment are washed or stored, are kept clean, neat and free of evidence of insects and rodents.