The processor must maintain hand washing, hand sanitizing and toilet facilities by:
A. Providing warm water at all locations for hand washing at a minimum temperature of 100°F dispensed from a hot and cold mixing or combination faucet; (K),B. Providing hand washing, and where appropriate, hand sanitizing facilities at each location where good sanitary practice dictates their use; (K),C. Having effective hand cleaning and hand sanitizing preparations, such as a supply of hand cleansing soap, hand sanitizer, sanitary towel service or suitable drying devices present, an easily cleanable waste receptacle and handwashing signs in a language understood by the employees; (O),D. Designing and constructing devices or fixtures to protect against recontamination of clean sanitized hands; (O),E. Providing an adequate and functioning sewage disposal system; (S K/C), andF. Providing adequate, readily accessible toilet facilities maintained in a sanitary condition, in good repair at all times with self-closing doors that protect food from airborne contamination (K).22 Miss. Code. R. 4-20-20.5
MISS. CODE ANN. §§ 49-15-11, 49-15-15, 9 CFR 531.1, and 21 CFR 123.