(1) Rooms, compartments, or other parts of the plant in which products are handled and kept must be kept clean and in sanitary condition.

(2) All feathers, blood, offal, birds, or parts of birds too severely damaged to be salvaged, and all discarded containers and other materials, must be completely disposed of daily.

(3) All windows, doors, and light fixtures must be kept clean.

(4) All docks and rooms must be kept clean and free from debris and unused equipment and utensils.

(5) Live poultry receiving docks and receiving rooms must be constructed to permit thorough cleaning.

(6) Floors in the feeding room must be cleaned as often as necessary to maintain them in a sanitary condition.

(7) The killing, roughing, and pinning rooms must be kept clean and free from offensive odors at all times.

(8) The walls, floors, and all equipment and utensils used in the killing, roughing, and pinning rooms must be thoroughly cleaned after each day's operation.

(9) The floors in the killing, roughing, and pinning rooms must be cleaned frequently during roughing and finishing operations and be kept reasonably free from accumulated blood, feathers, manure, water, and dirt.

(10) All equipment in the toilet and locker room, as well as the room itself, must be kept clean, sanitary, and in good repair.

(11) Cooler and freezer rooms must be free from objectionable odors of any kind and be maintained in a sanitary condition including, but not limited to, the prevention of drippings from refrigerating coils onto products.