(1) Slaughterhouses, meat packing houses, mobile slaughter facilities, and meat depots must be constructed to be operated and maintained in a sanitary condition.

(2) There must be abundant light, both natural and artificial, of good quality and well distributed, and sufficient ventilation for all rooms and compartments to insure sanitary conditions.

(3) There must be an efficient drainage and plumbing system for the establishment and premises or facility. All drains and gutters must be properly installed, with approved traps and vents. The disposal of wastes must be conducted in a manner approved by the Montana Department of Livestock, Meat, Milk, and Egg Inspection Division, the Montana Department of Environmental Quality, and local health departments.

(4) The water supply must be ample, clean, and potable, with adequate facilities for its distribution in the establishment or facility and its protection against contamination and pollution. Every establishment or facility must state, and whenever required allow inspection of, the source of its water supply, the storage facilities, and the distribution system.

(a) Equipment using potable water must be installed to prevent back siphonage into the potable water system.

(b) Nonpotable water is permitted only in those parts of the establishment or facility where no edible product is handled or prepared, and then only for limited purposes, such as on ammonia condensers not connected with the potable water supply, in vapor lines serving inedible product rendering tanks in connection with equipment used for hashings and washing inedible products preparatory to tanking, and in sewer lines for moving heavy solids in the sewage.

(i) Nonpotable water is not permitted for washing floors, areas, or equipment involved for trucking materials to and from edible products departments, nor is it permitted in hog scalding vats, dehairing machines, or vapor lines serving edible products rendering equipment, or for clean up of shacking pens, bleeding areas, or runways within the slaughtering department.

(c) In all cases, nonpotable water lines must be clearly identified and may not be cross connected with the potable water supply unless this is necessary for fire protection. A cross connection must have an adequate break to assure against accidental contamination, and must be approved by local authorities and by the Montana Department of Livestock.

(d) The Montana Department of Livestock may permit the reuse of water in vapor lines leading from deodorizers used in the preparation of lard and similar edible products and in equipment used for the chilling of canned products after retorting, provided the reuse is for the identical original purpose and the following precautions are taken to protect the water that is reused:

(i) All pipelines, reservoirs, tanks, cooling towers, and like equipment employed in handling reused water are so constructed and installed as to facilitate their cleaning and inspection.

(ii) Complete draining and disposal of the reused water, effective cleaning of the equipment, and renewal with fresh potable water is accomplished at such intervals as may be necessary to assure an acceptable supply of water for purposes intended.

(iii) Effective chlorination (not less than approximately one part per million of residual chlorine at any one point within the cooling system) of the reused water utilized for cooling canned products is maintained but with the understanding that chlorination alone is not to be relied upon entirely or to be accepted in lieu of the requirements listed in subdivision (i) and (ii) of the section.

(e) Hot water for cleaning rooms and equipment must be delivered under pressure to sufficient convenient outlets. The hot water must be of such temperature as to accomplish a thorough cleanup.

(5) The floors, walls, ceilings, partitions, posts, doors, and other parts of all structures must be of materials, construction, and finish which will allow thorough and ready cleaning. The floors must be kept watertight. The rooms and compartments used for edible products must be separate and distinct from those used for inedible products.

(6) The rooms and compartments in which any product is prepared or handled must be free of dust and from odors from dressing and toilet rooms, catch basins, hide cellars, casing rooms, inedible tank and fertilizer rooms, and livestock pens.

(7) Every practicable precaution must be taken to exclude flies, gnats, mice, and other vermin. The use of poisons for any purpose in rooms or compartments where any unpacked product is stored or handled is forbidden, except under such restrictions and precautions as the Montana Department of Livestock may prescribe. The use of bait poisons in hide cellars, inedible compartments, outbuildings, or similar places, or in storerooms containing canned or tierced products, is not forbidden, but only those bait poisons approved by the Montana Department of Livestock, Meat, Milk, and Egg Inspection Division may be so used. So called rat viruses may not be used in any part of an establishment or the premises thereof.

(8) Dogs and cats must be excluded from establishments.