Should milk be kept in the refrigerator and brought out as needed because it is often above 44 degrees F?

The NC Rules Governing Grade A Milk Sanitation require that milk be at least 45 degrees F.  It states "No restaurant, soda fountain, other foodservice establishment, retail outlet, milk distribution plant, or grocery store shall serve, sell, or offer for sale any Grade "A" milk or milk products, which have not been properly handled; which are in soiled cartons or containers; which have not been stored in clean refrigerated storage rooms or display cases; and which have not been maintained at a temperature of 45 degrees F or less."  The U.S. Food Code (2005), which is the basis of the NC School HACCP Plan, states that milk must be kept at 41 degrees F or colder.

It is recognized that open milk boxes will result in milk that is at a higher temperature.  It is always best to keep the milk box closed but this is not always practical.  If the temperature of the milk rises above 45 degrees F during service, it must be discarded.  Therefore, keep the milk box closed between service times as much as possible.

Revised:  June 15, 2007; Originally prepared:  October 2006

If you have questions, contact Dr. Angela Fraser, Associate Professor/Food Safety Education Specialist, Clemson University, Clemson, SC.

Clemson University is an AA/EEO employer and does not discriminate against any person or group on the basis of age, color, disability, gender, national origin, race, religion, sexual orientation, or veteran status.

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