(1) Cooler rooms must have refrigeration facilities capable of reducing within 24 hours and holding the maximum volume of eggs handled to a temperature of 55°F. or below. Thermometers, accurate to + 2°F., must be provided.
(2) Cooler rooms must be free from objectionable odors, dirt and pooled wastes.
(3) All shell egg coolers must be equipped with a hygrometer or portable equipment, such as a psychrometer, and be available to determine relative humidity. Humidifying equipment capable of maintaining a relative humidity which will minimize shrinkage and condensation on the eggs must be provided when necessary.