(1) Ample light, either natural or artificial or both, of good quality and well distributed, and sufficient ventilation for all rooms and compartments to insure sanitary conditions must be provided.

(2) All rooms in which poultry are killed, eviscerated, or otherwise processed, must have adequate lighting on all working surfaces.

(3) All rooms must be adequately ventilated to eliminate objectionable odors and to minimize moisture condensation.