Strive for 35°

Presented by Dairy Farmers of Wisconsin, SNA & USDA

Cold Milk HACCP Unit Outline

Dairy Farmers of Wisconsin 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.
 
Always Strive for 35°F!

Tips for Serving Cold Milk

Keep an eye on your cooler temperatures, as constant refrigeration temps from delivery through meal service is the "secret" to fresh-tasting milk. Record the temperature of milk at delivery & after.

Deliver milk directly into refrigerated 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.

Serve milk between 35°F and 40°F during all meal service periods—this will ensure its delicious flavor and quality is superior!

Monitor milk temperatures at the beginning and end of meal service every day.

Milk is perishable, and the shelf life of milk is reduced 50% for every 5-degree rise above 40°F.

Save money and avoid compromising the quality of your milk with temperatures at or higher than 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.

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.

Discard any unopened milk containers returned by students.

Look for doors that close tightly with secure gaskets and latches. Monitor milk equipment thermostats with in-cooler thermometers. Keep the coils, air filters & vents clean for proper air circulation.

Check the equipment at your school, and ensure it's in the best possible working condition.