A. Water used at a milk facility shall:
(1) Be obtained from a potable water supply system that complies with:
(a) Environment Article, Title 9, Annotated Code of Maryland;
(b) COMAR 26.04.04; and
(c) The Grade “A” Pasteurized Milk Ordinance;
(2) Be installed in a manner that prevents backflow or back-siphoning; and
(3) Be separate from a non-potable water supply system so that non-potable water cannot be drawn or discharged into the potable water supply system;
(4) Provide hot and cold running water in areas where milk processing equipment is washed; and
(5) Have sufficient water capacity, pressure, and hot water generation and distribution available to meet peak demands throughout the washing system.
B. Hand sinks shall have:
(a) Hot and cold running water under pressure; or
(b) Warm running water;
(2) A supply of hand-cleaning soap or detergent; and
(3) A sanitary means of drying hands, such as individual towels or a hand-drying device.
C. A sewage system shall be constructed and operated in conformance with applicable State and local laws, ordinances, and regulations and the Grade “A” Pasteurized Milk Ordinance.
D. Plumbing shall be sized, installed, and maintained in accordance with applicable State and local plumbing laws, ordinances, and regulations.
E. Electrical systems at the facility shall:
(1) Comply with State and local electrical laws, ordinances, and regulations;
(2) Provide adequate lighting sources that furnish at least 40 foot-candles of light in all working areas in all rooms where:
(a) Milk or milk products are handled, processed, packaged, or stored; or
(b) Containers, utensils, and equipment are washed; and
(3) Provide adequate lighting sources that furnish at least 20 foot-candles of light in dry storage and cold storage rooms.