Water used at a farmstead cheese facility shall: Be obtained from a potable water supply system that complies with: Environment Article, Title 9, Annotated Code of Maryland; COMAR 26.04.04; and The Grade “A” Pasteurized Milk Ordinance, Appendix D, incorporated by reference in Regulation .03 of this chapter; Be installed in a manner that prevents backflow or back siphoning; Be separate from a nonpotable water supply system so that nonpotable water can be drawn or discharged into the potable water supply system; Provide hot and cold running water in an area where milk processing equipment is washed; and Have sufficient water capacity, pressure, and hot water generation and distribution to meet peak demands throughout the washing system; Hand sinks shall have: Either: Hot and cold running water; or Warm running water; A supply of hand cleaning soap or detergent; and A sanitary means of drying hands, such as individual towels or a hand drying device; A sewage system shall be constructed and operated in conformance with applicable State and local laws, ordinances, and regulations; Plumbing shall be sized, installed, and maintained in accordance with applicable State and local plumbing laws, ordinances, and regulations; and Electrical systems at the facility shall: Comply with State and local electrical laws, ordinances, and regulations; Provide adequate lighting sources that furnish at least 30 foot candles of light in all working areas and rooms where: Milk or a milk product is handled, processed, packaged, or stored; or A container, utensil, and equipment are washed; and Provide adequate lighting sources that furnish at least five foot candles of light in dry storage and cold storage rooms.