The director shall enforce and carry out the provisions of this chapter and adopt rules necessary to carry out its purpose. The rules may include, but are not limited to:
(1) Requirements for construction, equipment, cleaning, sanitation, and sanitary practices to ensure sanitary operations;
(2) Requirements for identification or tagging of meat food animals slaughtered by licensees to maintain identification of the owner of the animal;
(3) Requirements for handling and storing inspected and uninspected meats and meat products;
(4) Requirements for labeling meat and meat products; and
(5) Requirements for slaughtering and processing of meat food birds by licensees.