Milk’s safe, efficient journey

From Farm to StoreA food safety education module September 2012

Overview

• Milk is one of the safest foods in the U.S., a result of strict controls at every stage of production, processing and distribution.

• Standardization, homogenization and pasteurization – plus consistent testing against rigorous state and federal standards, are the formula for a consistent, wholesome and safe U.S. milk supply.

Lesson Components

• VideoFrom Farm to Store, featuring Dr. Lloyd Metzger, PhD, professor, South Dakota State University Est. Runtime: 4:30 minutes

• Study AidsMilk’s Efficient Journey From Farm to Store (Diagram)Critical Steps to Quality Milk (Fact Sheet)

• ActivityMultiple-Choice Quiz

What You Will Learn

At the conclusion of this lesson, students will understand:

• The highly efficient path milk takes from the farm to the grocery store

• How rigorous testing – by farmers, processors state and federal governments and others – keeps excess bacteria, antibiotics and other potential contaminants out of the milk supply

• The roles of standardization, homogenization and pasteurization

• Why in the U.S., milk is a local product

Additional Resources

• FDA Pasteurized Milk Ordinancefda.org/milk-safety

• International Dairy Foods Association (IDFA)idfa.org

• Midwest Dairy Association (MDA)midwestdairy.com

• National Dairy Councilwww.nationaldairycouncil.org

• US Dairywww.usdairy.com

• Dairy Makes Sensewww.dairymakessense.com