Milk Temperature affects quality, freshness and taste.
Handling & Storage TipsDanger Zone/Heat Shock
- Refrigerator temperatures should be between 32F –39F, the colder the product, the longer it will last….AIM For 33 degrees
- Bacteria (spoilage) starts at 40 degrees
- Avoid HEAT SHOCK, do not leave milk out of refrigerator for a prolonged period of time
- Milk has about 15 minutes in the DANGER ZONE before it can start to spoil ( includes every time you take it out to use and put it back in)
One Degree affects Product Quality, Room Temperature
Took product out of Refrigerator
One minute out –41 degrees, Milk will lose one day shelf life
Two Minutes out –43 degrees, Milk will lose 3 days shelf life
Three Minutes out –44 degrees, Milk will lose 4 days shelf life
Four minutes out –45 degrees, Milk will lose 5 days shelf life
Five minutes out –48 degrees, Milk will lose 7 days shelf life
Six minutes out –50 degrees, Milk will lose 8 days shelf life
Seven minutes out –53 degrees, Milk will lose 8 ½ days shelf life
* If product is maintained at this constant temperature
Cafeteria Staff Best practices
- Calibrate Thermometers
- Check product temperatures, not milk box thermometers
- Ice down ice chest thoroughly for breakfast in the classroom
- Keep walk in/Milk box closed as much as possible
- Monitor temperature of product coming back from classrooms
- Do Not recycle left over milk
Teachers
- Get proper education on milk temperatures and the affects of heat shock
- Monitor milk sitting out, dispose of it
- Educate children about temperature/spoilage
- Check desks for left over milk from kids on daily basis
Product should be covered with ice to maintain temperature under 36 degrees.