Each pest control substance used shall be safe and effective under the conditions of use and not be applied or stored in a manner that will result in the adulteration of product or the creation of unsanitary conditions.
i) Establishment buildings, including their structures, rooms, and compartments, shall be of sound construction, be kept in good repair, and be of sufficient size to allow for processing, handling, and storage of product in a manner that does not result in product adulteration or the creation of unsanitary conditions.
ii) Each wall, floor, and ceiling within an establishment shall be built of durable materials impervious to moisture and be cleaned and sanitized as necessary to prevent adulteration of product or the creation of unsanitary conditions.
iii) Each wall, floor, ceiling, door, window, and other outside opening shall be constructed and maintained to prevent the entrance of vermin, such as flies, rats, and mice.
iv) Each room or compartment in which edible product is processed, handled, or stored shall be separate and distinct from each room or compartment in which inedible product is processed, handled, or stored, to the extent necessary to prevent product adulteration and the creation of unsanitary conditions.
c) Light. Lighting of good quality and sufficient intensity to ensure that sanitary conditions are maintained and that product is not adulterated, shall be provided in each area where food is processed, handled, stored, or examined; where equipment and utensils are cleaned; and in each hand-washing area, dressing and locker room, and toilet.
d) Ventilation. Ventilation adequate to control odors, vapors, and condensation to the extent necessary to prevent adulteration of product and the creation of unsanitary conditions shall be provided.
e) Plumbing. Plumbing systems shall be installed and maintained to:
i) carry sufficient quantities of water to required locations throughout the establishment;
ii) properly convey sewage and liquid disposable waste from the establishment;
iii) prevent adulteration of product, water supplies, equipment, and utensils, and prevent the creation of unsanitary conditions throughout the establishment;
iv) provide adequate floor drainage in each area where floors are subject to flooding-type cleaning or where normal operations release or discharge water or other liquid waste on the floor;
v) prevent back-flow conditions in and cross-connection between piping systems that discharge waste water or sewage and piping systems that carry water for product manufacturing; and
vi) prevent the backup of sewer gases.
f) Sewage disposal. Sewage shall be disposed into a sewage system separate from other drainage lines or disposed of through other means sufficient to prevent backup of sewage into areas where product is processed, handled, or stored. When the sewage disposal system is a private system requiring approval by a state or local health authority, the establishment must furnish the department with the letter of approval from that authority upon request.
g) Water supply and water, ice, and solution reuse. A supply of running water that complies with the National Primary Drinking Water regulations found in 40 CFR 141, at a suitable temperature and under pressure as needed, shall be provided in each area where required, including for processing product, for cleaning rooms and equipment, utensils, and packaging materials, and for employee sanitary facilities. If an establishment uses a municipal water supply, it shall make available to the department, upon request, a water report, issued under the authority of the state or local health agency, certifying or attesting to the potability of the water supply. If an establishment uses a private well for its water supply, it shall make available to the department, upon request, documentation certifying the potability of the water supply that has been renewed at least semi-annually.
h) Dressing rooms, lavatories, and toilets.
i) Each dressing room, toilet room, and urinal shall be sufficient in number, ample in size, conveniently located, and maintained in a sanitary condition and in good repair to ensure cleanliness of any person handling any product. They shall be separate from each room and compartment in which products are processed, stored, or handled.
ii) A lavatory with running hot and cold water, soap, and towels, shall be placed in or near each toilet and urinal room and at other places in the establishment as necessary to ensure cleanliness of each person handling any product.
iii) Refuse receptacles shall be constructed and maintained in a manner that protects against the creation of unsanitary conditions and the adulteration of product.
3) Each unit or vehicle, equipment, utensil, establishment, and facility used for the slaughter or processing of domesticated game, as well as the people engaged in the slaughter or processing of domesticated game, shall adopt and abide by the following practices and procedures, as applicable, to prevent the creation of unsanitary conditions and to ensure that product is not adulterated:
a) Equipment and utensils.
i) Equipment and utensils used for processing or otherwise handling edible product or ingredients shall be of material and construction to facilitate thorough cleaning and to ensure that their use will not cause the adulteration of product during processing, handling, or storage. Equipment and utensils shall be maintained in sanitary condition so as not to adulterate product.
ii) Equipment and utensils shall not be constructed, located, or operated in a manner that prevents department inspection program employees from inspecting the equipment or utensils to determine whether they are in sanitary condition.
iii) Receptacles used for storing inedible material shall be of material and construction that their use will not result in the adulteration of any edible product or in the creation of unsanitary conditions. Receptacles shall not be used for storing any edible product and shall bear conspicuous and distinctive marking to identify permitted uses.
b) Sanitary operations.