Serve cold milk. It tastes the best.
 
Strive for 35°F!

 

WMMB Outline for SNA/USDA Continuing Education Unit Cold Milk HACCP


The Wisconsin Dairy Council/Wisconsin Milk Marketing Board is proud to offer the following online Continuing Education Unit to Wisconsin School Nutrition Professionals. This CEU meets professional standards for school nutrition program employees in the Key Areas of Nutrition and Operations. The specific standards are:

2520 – Apply safe and effective inventory receiving and storage procedures
2610 – Practice a HACCP based program
2620 – Practice general food safety procedures
2630 – Practice Federal, State, and local food safety regulations and guidance
2640 – Promote a culture of food safety behaviors in the school community

This lesson is for 1 CEU and takes approximately 60 minutes to complete.

 

"Bone Chilling" Facts about Milk

  • Strive for a milk temperature of 35°F at all points of meal service
  • The USDA recommends 2-1/2 to 3 cups of milk per day for children ages 4 to 17 years old depending on age
  • With many beverage options available, children are at greater risk of developing osteoporosis later in life; it can be prevented when addressed during critical bone developing years
  • Calcium and vitamin D are key to reduced risk of osteoporosis and prevention
  • Nutrients including calcium, protein, phosphorus, magnesium, potassium, zinc, copper, iron, fluoride, and vitamins D, A, C and K are necessary for bone health
  • Milk and dairy foods contain calcium, protein, phosphorus, potassium, vitamin A and D
  • Children need more calcium than they are currently consuming; it's an essential nutrient for the growth and maintenance of bones and teeth
  • Milk is the best beverage for calcium
  • Cold milk tastes best, and it increases milk overall consumption

Stay as Cool as Your Milk

Did you know the shelf life of milk is reduced 50% for every 
5-degree rise above 40°F? Evaluate your school's milk handling procedures and equipment.

  • Use cooler and digital probe thermometers to regularly monitor and log cold milk temperatures — they're FREE*
  • Need a way to track your milk temperatures? See our Cold is Cool – Milk Quality Checklist
  • Did you know at various times of the year we supply FREE Cold Milk Equipment?*
  • When using cold milk barrels, freeze the barrel inserts prior to meal service
  • Cold milk breakfast bags do not need to be frozen or refrigerated before meal service
  • Implement staff training steps as needed to keep milk cold with FREE Tips and Support

 
Contact the Wisconsin Dairy Council and ask
about FREE milk thermometers, cold cell and
thermal equipment available for your schools.
For information call: 800-373-9662.

*Limited time offer, limited quantities.
Restrictions apply.

 

 

Cold Milk Equipment

Need to buy new cold milk equipment? Here's where to order:

 

Tips to Serving Cold Milk; Always Strive for 35°F!

Deliver milk directly into refrigerated storage. Keep an eye on your cooler temperatures, as constant refrigeration temps from delivery through meal service is the "secret" to fresh-tasting milk. Check and record the temperature of milk when it is delivered and during storage.
 
Serve milk directly from refrigerated crates, coolers, thermal units or barrels. When served from an unrefrigerated vessel, milk carton temperatures warm to room temperature. The milk quality is compromised in as few as 10 minutes.
 
Rotate deliveries, and serve milk cartons on a first-in-first-out system.
 
Monitor milk temperatures at the beginning and end of meal service every day. Serve milk between 35°F and 40°F during all meal service periods—this will ensure its delicious flavor and quality is superior!
 
Save money and avoid compromising the quality of your milk with temperatures at or higher than 40°F! Milk is perishable, and the shelf life of milk is reduced 50% for every 5-degree rise above 40°F.
 
Close drop-front or reach-in milk coolers between each meal serving period to keep the cold air in and to help keep your milk temperatures down. Do not overload coolers. All milk should be placed below the chill line for best temperature and quality.
 
Discard any unopened milk containers returned by students. Just a few degrees temperature increase at meal service diminishes the quality and changes the flavor of the product—even if it's refrigerated again.
 
Check the equipment at your school, and ensure it's in the best possible working condition. Look for doors that close tightly with secure gaskets and latches. Monitor milk equipment thermostats with in-cooler thermometers. Keep the coils, air filters and vents clean for proper air circulation.
 


Contact the Wisconsin Dairy Council and ask about milk thermometers, cold cell and thermal equipment available for your schools. For information call: 800-383-9662.