(1) Rooms, compartments, facilities, or receptacles used for edible products must be separate and distinct from inedible products departments and from rooms where live poultry are held or slaughtered. Separate rooms must be provided when required for conducting processing operations in a sanitary manner. All rooms must be of sufficient size to permit the installation of the necessary equipment for processing operations and the sanitary conduct of such operations.

(2) The licensed establishment or poultry mobile slaughter facility should have separate rooms for each of the following operations, but in no case may receiving or feeding of live poultry or killing operations be permitted in rooms in which eviscerating operations are performed:

(a) the receiving and feeding of live poultry;

(b) killing, scalding, and roughing operations;

(c) pinning, finishing, eviscerating, chilling, and packing operations of edible poultry food products;

(d) inedible products departments;

(e) separate refuse rooms or equally adequate facilities are required in eviscerating plants where accumulations of refuse occur. These refuse rooms must have tight fitting doors and be properly ventilated.

(3) Storage and supply rooms must be in good repair, kept dry and maintained in a sanitary condition.

(4) The boiler room must be a separate room, if necessary, to prevent its being a source of dirt and objectionable odors entering any room where dressed poultry or edible products are prepared, processed, handled and stored.

(5) Toilet rooms opening directly into rooms where poultry products are exposed must have self closing doors and must be ventilated to the outside of the building.