This webinar will address the declining milk consumption in youth in New England, milks unique nutrient package and how it can help make up nutritional shortfalls in the diets of students. According to New England Dairy’s recent consumer research, milk taste continues to be a reason students decline to select milk with school meals and miss out on nutrients milk provides. Improper storage and service temperature is one of several factors that can affect milk taste. Participants will review HACCP principals related to receiving, storing, and serving cold foods like milk, learn where milk comes from and how it is protected along the way from farm to school as well as best practices for serving great tasting milk from around the region.
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.
- Describe where milk comes from and how it is protected along the path from farm to school.
- Identify how to properly receive, store, and serve milk to protect its safety and flavor in their school.
Please note you will need to answer a few questions to view the webinar recording and to access your CPU or CPE.
Order a Free Chill Out with Cold Milk toolkit (available to school districts in CT, MA, NH, RI & VT) and refer to the Keep Milk Cold Webpage for related resources and future milk cooler giveaway announcements.
