1. All food storage, preparation and service space and equipment in children’s camps shall be maintained clean and free from dust and insects, and the equipment shall be disinfected after each use.
2. Refrigeration equipment in such camps shall be available with provisions for preserving perishable foods in a temperature of not over 50° F.
3. Each such camp shall be provided with a water supply of sufficient quantity of a safe sanitary quality, meeting the minimum standards of the board of health of the appropriate health district or county.
4. Crossflow or backflow connections with contaminated water supplies or other possible sources of contamination are prohibited in such camps.