(1) Operations and procedures involving the preparation, storing, or handling of any product must be performed strictly in accord with clean and sanitary methods.

(2) Rooms and compartments, or facilities, in which animals are slaughtered or in which any product is processed or prepared must be kept sufficiently free from steam and vapors to insure clean operations. The walls, ceilings, and overhead structures of rooms and compartments, or facilities, in which products are prepared, handled, or stored must be kept reasonably free from moisture.

(3) Butchers and others who dress or handle diseased carcasses or parts must, before handling or dressing other carcasses or parts, clean their hands with liquid soap and hot water and rinse them in clean water. Implements used in dressing diseased carcasses must be thoroughly cleaned in boiling water, or in a prescribed disinfectant followed by rinsing in clean water. The employees of the establishment, or facility who handle any product must keep their hands clean and in all cases after visiting the toilet rooms or urinals shall wash their hands before handling any product or implements used in preparation of products.

(4) Aprons, frocks, and other outer clothing worn by persons who handle any product must be of material that is readily cleaned. Only clean garments may be worn.

(5) Such practices as spitting on whetstones; spitting on the floor; placing skewers, tags, or knives in the mouth; inflating lungs or casings; or testing with the mouth such receptacles as tierces, kegs, casks and the like, containing, or intended as containers of, any product are prohibited. Only mechanical means may be used for testing. Care must be taken to prevent contamination of products with perspiration, hair, cosmetics, medicinal, and the like.