Each plant shall be equipped with adequate sanitary facilities and accommodations including, but not limited to:

1. (1) Water supply.

   1. (A) The water supply shall be:

      1. (i) Sufficient for the operations intended; and
      2. (ii) Derived from an adequate source in compliance with applicable water supply rules adopted by the State Board of Health.
   2. (B) Any water that contacts food or food-contact surfaces shall be safe and of adequate sanitary quality.

   3. (C) Hot and cold running water under pressure shall be provided in all areas where required for:

      1. (i) The processing of food;

      2. (ii) The cleaning of:

         1. (a) (a) Equipment;
         2. (b) (b) Utensils; and
      3. (c) (c) Food-packaging materials; or
      4. (iii) Employee sanitary facilities;

2. (2) Plumbing. Plumbing shall be:

   1. (A) Installed in accordance with the Arkansas Plumbing Code, 17 CAR pt. 65; and

   2. (B) Of adequate size and design, and installed and maintained to:

      1. (i) Carry sufficient quantities of water to required locations throughout the plant;
      2. (ii) Properly convey sewage and liquid disposable waste from the plant;
      3. (iii) Avoid constituting a source of contamination to food, water supplies, equipment, or utensils or creating an insanitary condition;
      4. (iv) Provide adequate floor drainage in all areas where floors are subject to flooding-type cleaning or where normal operations release or discharge water or other liquid waste on the floor; and
      5. (v) Provide that there is no backflow from, or cross-connection between, piping systems that discharge waste water or sewage and piping systems that carry potable water for food or food manufacturing or for equipment and utensil cleaning;
3. (3) Sewage disposal. Sewage disposal shall be made into an adequate and approved sewerage system which is in compliance with applicable wastewater disposal rules adopted by the State Board of Health;

4. (4) Toilet facilities.

   1. (A) The plant shall be provided with adequate and conveniently located toilets, installed in accordance with the Arkansas Plumbing Code.

   2. (B) The toilet facilities shall be:

      1. (i) Maintained in a sanitary manner;
      2. (ii) In good repair;
      3. (iii) Mechanically vented to the outside; and
      4. (iv) Provided with self-closing doors;

5. (5) Hand-washing facilities.

   1. (A) Hand-washing facilities shall be:

      1. (i) Adequate and convenient; and
      2. (ii) Furnished with running water at a suitable temperature.

   2. (B) Compliance with this requirement may be accomplished by providing:

      1. (i) Hand-washing and, where appropriate, hand-sanitizing facilities at each location in the plant where good sanitary practices require employees to wash and/or sanitize their hands;
      2. (ii) Effective hand-cleaning and sanitizing preparations;
      3. (iii) Sanitary towel service or suitable drying devices;
      4. (iv) Devices or fixtures, such as water control valves, shall be so designed and constructed as to protect against recontamination of clean, sanitized hands;

      5. (v)

         1. (a) (a) Readily understandable signs directing employees handling unprotected food, unprotected food-packaging materials, or food-contact surfaces to wash and, where appropriate, sanitize their hands:
6. (1) (1) Before they start to work;
7. (2) (2) After each absence from post-of-duty; and

8. (3) (3) When their hands may have become soiled or contaminated.

   1. (b) (b) These signs should be posted in a processing room or rooms and in all other areas where employees may handle such:
9. (1) (1) Food;
10. (2) (2) Materials; or

11. (3) (3) Surfaces; and

    1. (vi) Refuse receptacles that are constructed and maintained in a manner that protects against contamination of food; and

12. (6) Rubbish and offal disposal. Rubbish and any offal shall be so conveyed, stored, and disposed of as to:

    1. (A) Minimize the development of odor;
    2. (B) Minimize the potential for the waste becoming an attractant and harborage or breeding place for pests; and

    3. (C) Protect against contamination of:

       1. (i) Food;
       2. (ii) Food-contact surfaces;
       3. (iii) Water supplies; and
       4. (iv) Ground surfaces.