(a) “Milk for Pasteurization” shall be milk from a cow or cows, determined by physical examination and tuberculin tests conducted in accordance with the rules, regulations and practices of the State Department of Agriculture, pertaining to the individual accredited herd plan or the modified accredited area plan, to be free from communicable disease.

(b) The cows shall be fed, watered, housed, and cared for in such manner that the milk will be clean.

(c) The milking process shall be carried on in a cleanly manner. The milk shall be promptly cooled. The milk containers, utensils and equipment shall be of such material and so constructed that they may be readily cleansed.

(d) A milk house or milk rooms properly constructed, lighted, ventilated, drained, and clean shall be provided on the dairy farm producing milk for sale as “Milk for Pasteurization,” and shall be used exclusively for the handling of such milk.