Alternative Breakfast Models: Milk Service Practices in School Nutrition Programs

Purpose/Objectives: The purpose of this study was two-fold: (1) determine commonly used procedures for milk served in locations other than the cafeteria during breakfast service; and (2) examine the effectiveness of these practices in maintaining recommended milk temperatures. Methods: A national sample of 110 school nutrition directions selected using a hybrid sampling strategy (convenience and random) were invited to participate in a survey about milk service procedures. Researchers evaluated the reported service practices for locations other than the cafeteria to determine effectiveness at maintaining fluid milk temperatures below 41°F. Using an incomplete factorial design, researchers packed 30 individual units of milk to examine temperatures with the following variables: milk packaging type (carton, bottle, pouch), transportation container (milk crate, sheet pan, steam table pan, soft-side cooler, hard-side cooler), and cooling method (no ice, loose ice, or ice-sheets). Each combination was exposed to both elevated (89°F) and room (74°F) ambient temperatures for four hours respectively, during which milk temperatures were measured at five-minute intervals. Results: Thirty-two usable surveys were collected in which all districts served breakfast using alternative service models. Common transportation containers identified included insulated coolers (n=25) and non-insulated containers (n=12). The majority of respondents (n=17) reported using a cooling method when transporting milk, with ice sheets/packs (n=15) being the most commonly used. Many reported restocking unserved milk for later use (n=18), with about two-thirds checking the temperature of restocked milk (n=12). Temperature simulations revealed milk temperature varied by transportation container, cooling method, and ambient temperature (p<0.05), but not by milk packaging. The most effective holding methods for maintaining milk temperature were using either hard- and/or soft-side coolers with ice or ice sheets. Application to Child Nutrition Professionals: Effectively packing milk for alternative breakfast models is important to ensure quality and safety. Best practices to maintain low temperatures while serving milk in locations other than the cafeteria include packing milk in hard- or soft-side coolers with ice or ice sheets, and monitoring temperature of unserved milk when it is restocked for future service.