United Dairy Industry of Michigan
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  • Farming
    • The Journey of Milk
    • Day in the Life of a Michigan Dairy Farm Family
    • Meet Our Dairy Farm Families
      • Meet MI Farm Families
        • Farm Family Fun Facts
    • Michigan Dairy Facts
  • Food
    • Milk
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  • Nutrition
    • Lactose Intolerance
    • Dairy Nutrition Facts
  • Recipes
  • Blog
  • Events
  • Producers
    • Dairy Promotion Toolkit
      • Dairy Promotion Calendar
      • Promotion Event Examples
      • Farm Tour Resources
      • Promotional Handouts
      • Promotional Handouts Download
      • Promotional Items
      • Hear From Your Peers
    • Dairy Promotion Grant Program
      • Grant Tips
      • Grant FAQ
      • Grant Photo Examples
      • Application
    • United Dairy Industry of Michigan Board Mentor Program
    • Excellence in Dairy Promotion Award Nomination
  • Smoothie Blender Bike
  • School Parents and Guardians
  • School Meals
    • School Breakfast
    • School Lunch
    • School Snacks
    • Smoothies in Schools
    • Summer Feeding
  • Dairy & School Meals
    • Food Service Equipment
    • Food Service Videos
    • Food Safety
    • School Meal Recipes
    • Hot Chocolate in School
    • Lattes in School
  • Fuel Up to Play 60
    • Meet Our Student Ambassadors
    • School Spotlight
    • Events
    • Resources
  • Nutrition Education
  • School Grant Programs
    • Winning Schools
  • Virtual Farm Tour

Food Safety

Cold Milk Standard Operating Procedures

The United Dairy Industry of Michigan supports the use of a variety of cold milk service equipment that can be used in school meal service including line service, breakfast-in-the-classroom, breakfast hallway carts and milk breaks. To ensure that this equipment is being used properly for safe milk handling, study these resources.

Milk Cooler Temperature and Cleaning Log Sheet

Milk Cooler Temp Log

Standard Operating Procedures for Milk Bags
*Schools selecting this option may reuse milk if the temperature log shows that milk has been maintained at 41 ⁰F. or below when temperature of the barrel is monitored.*

Milk Bag Temperature

Standard Operating Procedures and Temperature Logs for Milk Barrels
*Schools selecting this option may reuse milk if the temperature log shows that milk has been maintained at 41 ⁰F. or below when temperature of the barrel is monitored.*

Milk Barrel Temperature

Standard Operating Procedures for product time in Milk Barrels

Milk Time Barrels

Thermometer Calibration

Thermometer Calibration

Need continuing education credit for school nutrition professionals?  Take a free online training about safe handling of milk.

Looking for an in-person class?  Check out the School Nutrition Association of Michigan’s Statewide Training Program for a class near you.

The United Dairy Industry of Michigan

2163 Jolly Road, Okemos, Michigan 48864
|
517-349-8923
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