8. Premises where eggs are processed for human consumption shall be constructed, maintained and operated in compliance with the following conditions: 1. Every room comprising the station is sound in construction, clean and in good repair. 2. The station has separate rooms, where applicable, for, i. receiving, holding and storing eggs, ii. washing, candling and transferring eggs to the processing equipment, iii. processing eggs, iv. packaging liquid processed egg, v. holding liquid egg, vi. freezing processed egg, and vii. inspection of processed egg by an inspector if such a room is required by the District Director, Poultry Division, Agriculture Canada. 3. The floors, walls, and ceilings of the station are impervious to moisture and are of a hard finish suitable for cleaning. 4. The station has dressing rooms and lavatories that are, i. adequate in size and equipment for the number of persons using them, ii. well lighted and vented to the outside, and iii. separate from and not leading directly into any room used for the processing of eggs. 5. The station has drainage, plumbing and sewage that are, i. adequate to handle all wastes, ii. equipped with suitable traps and vents, and iii. designed for the rapid runoff of water within the station. 6. The station is adequately lighted. 7. The station is protected against the entrance of flies, rodents and vermin. 8. The doors to the rooms used for processing eggs are equipped with self-closing devices. 9. The size and arrangement of rooms and equipment in the station are adequate for the volume of processed egg handled. 10. All rooms in the station except cold storage rooms are ventilated by a continuous flow of clean air. 11. The processing and packaging rooms in the station are ventilated by a positive flow of outside filtered air. 12. The station has an ample supply of potable hot and cold water under adequate pressure in all washrooms, lavatories and rooms in which eggs or processed egg are handled. 13. The processing room in the station is equipped with, i. readily accessible equipment for washing hands including odourless soap, towels or other means for drying hands, and ii. covered receptacles in which to place rejected eggs and rejected liquid egg. 14. The station has mechanical refrigeration equipment that is suitable for cooling and storing liquid egg, where liquid egg is processed or stored. 15. Utensils and equipment used in processing and packing processed egg are, i. made of material that is resistant to rust and corrosion, ii. designed and constructed to permit them to be easily cleaned and sterilized, iii. sterilized before use each day, iv. washed with a sterilizing solution after every four hours of use and at the end of each day’s operation, and v. drained and dried at the end of each day’s operation. 16. Egg washing and candling equipment in the station is efficient and may be easily cleaned. 17. No eggs are washed in a room used for processing eggs. 18. The eggs used to make processed egg have been washed in clean water, i. that is maintained at not less than 32.2 degrees Celsius and at least 11.1 degrees warmer than the egg, ii. in which a cleaning compound is used, iii. in which the eggs are washed continuously, iv. that is changed at least every four hours and at the end of each shift, and v. that is maintained at a level which permits a continuous overflow. 19. The eggs after being washed and immediately before being further processed are spray-rinsed with a sanitizing agent. 20. Egg shells are removed from the processing room either by continuous process or at least four times daily. 21. Every utensil or other equipment that comes into contact with an inedible egg or inedible processed egg is washed with a sterilizing solution before being used again. 22. Every person employed in the station wears clean clothing, including a hair covering that completely covers the hair. 23. Every person employed in the station is free from communicable disease and for that purpose shall, if so required by an inspector, be medically examined. 24. Smoking and the chewing of tobacco or gum are not permitted in any room in the station in which eggs are exposed in liquid or semi-liquid form. 25. Every person in the station who handles processed egg washes his or her hands and rinses them thoroughly in a non-irritating disinfectant solution each time on entering the processing room and immediately after handling any inedible egg or inedible processed egg. 26. Inedible eggs and inedible processed egg are placed in a container bearing the words “not for human consumption”. 27. Nothing that is likely to emit an odour that could affect the flavour of processed egg is held in the station. 28. Containers are, i. if of washable material, thoroughly washed, rinsed, drained and sterilized before being packed in the station, ii. not nested one within another, and iii. not placed on the floor of the station at any time either before or after being packed. 29. Pumps, homogenizers and pasteurizers of the processing equipment are cleaned in place or dismantled, cleaned and sanitized after use, and at other times when necessary. 30. The processed egg meets the requirements for pasteurization set out in the Schedule. 31. Egg shell receptacles and equipment for disposing of egg shells are maintained clean and sanitary. 32. Every container received at the station is free from dirt and residue of eggs. 33. Except with the written approval of the District Director, Poultry Division, Agriculture Canada, processed egg in liquid form is not removed from the station unless cooled to not more than 4.4 degrees Celsius. 34. Frozen egg is frozen solid or cooled to at least -12 degrees Celsius, i. within sixty hours from the time of breaking where it has not been pasteurized, or ii. within sixty hours from the time of pasteurization where it has been pasteurized. 35. The processed egg is processed and packed in a sanitary manner. 36. No processed egg is received at the station unless it has been graded, packed, and marked in accordance with this Regulation. R.R.O. 1990, Reg. 726, s. 8.