Water supply

There shall be provided and maintained in every slaughterhouse an ample, clean and potable water supply with adequate facilities for its distribution in the premises and its protection against contamination and pollution. In particular it shall be provided that– (a) any equipment using potable water shall be installed so as to prevent back-siphonage into the potable water system; (b) non-potable water is permitted only in those parts of the premises where no food product is handled or prepared, and then only for purposes approved by an inspector; Food and Drugs 67 (c) any non-potable water line shall be clearly identified and shall not be cross-connected with the potable water supply; (d) there shall be an ample supply of hot water at not less than 180 °F to be used for the cleaning of receptacles and other equipment, floors, and walls subject to contamination by the dressing or handling of diseased carcasses, viscera or other parts; (e) there shall be an ample supply of hot water for cleaning rooms and equipment other than those items mentioned in subparagraph (d) which shall be delivered under pressure to sufficient and convenient outlets and shall be of a sufficient temperature to accomplish a thorough cleaning.