Improving Storage and Serving Temperatures of Milk In Schools

Abstract The storage and serving temperatures of milk in schools was studied through the implementation of a nutrition education project. An educational poster was developed that reminded food service personnel of the proper storage and serving temperatures of milk. All schools were sent the poster with an invitation to enroll in the milk temperature study, Cold Milk In School is Cool . A total of 862 schools, 30% of the eligible buildings, participated in the study. Project packets sent to enrolled schools included a Taylor thermometer, data recording sheets, and a demographic survey. A total of 553 schools, or 64% of enrolled buildings, completed the study and returned data. Mean temperature data was analyzed to identify schools with storage and serving temperatures within the optimum range of 32-40 degrees Fahrenheit. A total of 336 buildings (60.7%) reported average temperatures within the optimum range. It was noted that 74% of schools reported no problem with warm milk in the demographic survey. Letters were sent to school food service directors with results for participating buildings. A retest form and suggestions for improving milk storage and serving temperatures was sent to buildings who reported mean temperatures outside of the optimum range. Forms were received from 25% of retest buildings.