(1) Modern lavatory accommodations, and properly located facilities for cleaning utensils and hands, must be provided.

(2) Adequate lavatory and toilet accommodations, including, but not limited to, running hot and cold water, soap, and towels, must be available.

(3) Sufficient metal containers must be provided for used towels and other wastes.

(4) An adequate number of hand washing facilities serving areas where dressed poultry and edible products are prepared must be operated by other than hand operated controls, or else be of a continuous flow type which provides an adequate flow of water for washing hands.

(5) Durable signs must be posted conspicuously in each toilet room and locker room directing employees to wash their hands before returning to work.