(1) The establishment, facility, and premises must have an efficient draining and plumbing system.

(2) All drains and gutters must be properly installed with approved traps and vents. The drainage and plumbing system must provide for the quick runoff of all water from plant buildings or a poultry mobile slaughter facility, and surface water around the establishment or facility and on the premises. All such water must be disposed of without creating a nuisance or health hazard.

(3) The sewage system must have adequate slope and capacity to readily remove all wastes from various processing operations and to minimize, and if possible prevent, stoppage and surcharging of the system.

(4) Grease traps which are connected with the sewage system must be suitably located but not be near any edible products department or any area where products are unloaded from, or loaded into vehicles. To facilitate cleaning, such traps must have inclined bottoms and be provided with suitable covers.

(5) Toilet soil lines must be separate from house drainage lines to a point outside the buildings. Drainage from toilet bowls may not be discharged into a grease catch basin.

(6) All floor drains must be equipped with traps constructed to minimize clogging. The plumbing must be installed to prevent sewage from backing up and flooding the floor.

(7) Floor drainage lines should be adequate. They must be properly vented to the outside air.

(8) Valley or gutter drains must either have concave bottoms, or be coved at junctions of the sides and bottoms.

(9) Where refrigerators are equipped with drains, such drains should be properly trapped and should discharge through an air gap into the sewer system.