Milk tastes best when it’s icy cold. Poor flavor is the most common reason students don’t select milk with school meals and miss out on the important nutrients milk provides. Improper storage and service temperature is one of the several factors that can affect milk taste. This 30 minute webinar will address the declining milk consumption in youth in New England, milk’s unique nutrient package, and how it can help make up for nutritional shortfalls in the diets of students. Participants will review HACCP principals related to receiving, storing and serving cold foods like milk as well as best practices for serving great tasting milk.
At the end of the webinar, the participant will be able to:
- Explain the nutrient contributions of milk in the diet and why it is included in the school meal patterns.
- Identify how to properly receive, store, and serve milk to protect its safety and flavor in their school.
