21.1 Milk is generally thawed in refrigerators in a manner that prevents the milk from becoming adulterated or contaminated. Final thawing may occur outside of the refrigerator as long as temperature expectations are met. Milk should be maintained at 45°F or 7.2°C or below, both while in the refrigerator and out. Milk taken from refrigerators for pouring is kept out of direct sunlight and at least 6 feet from any heat source, and refrigerated after pouring. If a water bath is used for thawing, the lids of all containers are kept above the water line. Milk should be maintained at 45°F or 7.2°C or below, both while in the refrigerator and out.

21.1.1 Pooling of fresh raw or defrosted fresh-frozen milk in conducted under clean conditions.