(1) Equipment and utensils used for preparing or otherwise handling any product must be kept clean, in sanitary condition, and in good repair.

(2) Batteries and dropping pans must be cleaned regularly and the manure removed from the plant daily.

(3) The feed mixer must be cleaned daily.

(4) Scalding tanks must be completely emptied and thoroughly cleaned as often as may be necessary but not less frequently than once a day.

(5) Ice shovels must be kept clean and free of corrosion, and be stored off the floor.

(6) All equipment and utensils used in the killing, roughing, and pinning

rooms must be thoroughly washed and cleaned after each day's operation. The chilling and packing room and equipment and utensils therein must be maintained in a clean and sanitary condition.

(7) Graders' and packers' gloves and grading bins must be washed daily and used only for grading or packing, as the case may be.

(8) Chilling vats or tanks must be emptied and rinsed after each use. They must be thoroughly cleaned once daily.

(9) When frozen poultry is to be defrosted in water, adequate facilities (tanks, vats or racks) must be provided, including continuous running tap water of sufficient volume to thaw frozen poultry. Frozen poultry may not be thawed in still water. The thawing tanks must be emptied and rinsed after each use. The tanks must be thoroughly cleaned once daily. If water is heated, it may not be heated above 70 degrees F. Thawing tanks must be equipped with properly installed overflow pipes to discharge over a floor drain or a valley drain. Where mechanical devices are not used for removing thawed carcasses from thawing tanks, the tanks must be of a size to enable employees to remove poultry without getting inside the tanks.

(10) When synchronized overhead conveyors and tray conveyors are used the trays must be completely washed and sanitized after being automatically emptied of inedible viscera.

(11) When a conveyor tray operation is used, the trays must be of metal of seamless construction. The trays must be completely washed and sanitized after each use.

(12) Tables, shelves, bins, trays, pans, knives, and all other tools, and equipment used in the preparation of ready to cook poultry must be kept clean and sanitary at all times. Cleaned equipment and utensils must be drained on racks and may not be nested.

(13) Drums, cans, tanks, vats, and other receptacles used to hold or transport dressed poultry, or eviscerated poultry, must be kept in a clean and sanitary condition.