What Foodservice Professionals Need to Know about the FDA Milk Testing Changes
In late-April and early-May 2025, headlines across the country and several social media posts stirred concern after reports surfaced that the U.S. Food and Drug Administration (FDA) had temporarily suspended part of its milk testing program. For foodservice operators, this raises an important question: does this change compromise the safety of milk—and by extension, dairy products served in commercial kitchens, cafeterias, and restaurants?
To clarify, the FDA did not stop testing milk for safety. The agency temporarily paused its milk proficiency testing program, which is designed to evaluate and certify the laboratories that conduct routine safety testing on milk. While the pause raised public alarm, the FDA emphasized it continues to test milk for contaminants like antibiotics, pathogens, and chemical residues. Milk sold across the country still undergoes rigorous testing through state-level and industry systems. As such, milk continues to be inspected and tested by regulatory authorities, just as it has been for the last century.
…from a safety standpoint, milk remains one of the most closely monitored food products in the United States.
From a safety standpoint, milk remains one of the most closely monitored food products in the United States. While I was in grad school, I had a professor who noted that the milk we pour in a foodservice or in our homes has been tested upwards of 15 different times before we consume it. As such, I think it is safe to say that foodservice operators can still rely on their dairy suppliers and regulatory bodies to maintain strict safety standards. However, public perception is just as important as the truth.
Consumer trust is a major pillar of food safety, and news headlines, even when misinterpreted, can erode that trust. For operators in schools, hospitals, and other institutions serving vulnerable populations, even a temporary perception of risk can lead to questions, concern, or changes in purchasing behavior.
Foodservice managers may find themselves fielding questions from staff or customers who have heard about the testing pause. It’s important to be proactive by educating your team members and, if appropriate, providing signage or statements that clarify the milk supply remains safe.
Now is also a good time to check in with your dairy vendors. Ask for updated safety protocols or third-party certifications. Transparency from suppliers helps reinforce your own credibility with customers and regulatory bodies.
While the FDA’s testing changes are not a direct threat, they’re a reminder that internal milk and dairy handling protocols should follow the food code and your established SOPs. Ensure cold chain practices, date labeling, and storage procedures are up to standard.
This one instance helps to illustrate just how easily regulatory changes, even temporary ones, can impact perception. Foodservice operations should include regulatory communication risks in their crisis planning. A prepared response helps maintain calm, trust, and consistency.
Although the FDA’s milk proficiency testing pause isn’t cause for alarm, it serves as a valuable case study in food safety communication and preparedness. For foodservice operations: stay informed, stay transparent, and be ready to reinforce confidence, not just in your dairy products and food, but in your entire safety culture. Risk Nothing.
Getting Your Playbook for Food Safety Organized
As anyone who has ever worked in a foodservice operation knows, from the time food is received in your establishment to the time it is served to your customers, following proper food safety practices is crucial. What many don’t often think about is this time really should extend from the time the manager places their orders with their suppliers (including which purveyors you utilize), through the time the food is consumed – even if that consumption occurs off your premises and days after the original order was picked up by the guest. This is something that has certainly been highlighted by the pandemic as customers across the nation are utilizing take-out, curbside to go, and third-party delivery options more so now than ever before.
Getting Started with Building the Infrastructure
Hopefully in our first January blog, we convinced you of the importance of establishing an infrastructure within your operation to support a safe food culture. So, how does one go about doing this? Well, like any major project, break it into small bites. In our opinion, having a written guide for employees that documents expectations related to food safety basics of employee health and hygiene, temperature controls, and cleaning and sanitizing is the first step. Having this documentation serves as a reference for training and helps fulfill the mission of most foodservice operators which is to serve safe, quality food.
Food Safety Resolutions for the New Year
Finally, 2020 is in our rearview mirror and we can all turn the page to 2021! Resolutions for the new year might be more of the same from prior years (lose weight, exercise more, less screen time, etc.) OR you may have identified new practices to implement in your operation. If the latter, likely goals included some practices related to food safety – especially given the turmoil of 2020 and heightened concern by customers. It is our philosophy that attention to safe food handling practices is a win-win for any operation because of the direct relationship between food safety and food quality, which in turn leads to customer satisfaction. This past year has also demonstrated that attention to safety can affect the bottom line. Thus, the topic of our first SafeBites webinar for 2021 is on the topic of the return on investment of food safety, it is scheduled for January 20, so register now and please plan to attend.
To Toss or Not to Toss? That is the question.
Our first blog for the month emphasized the basic safe food practices needed to keep you and your guests healthy (and happy!), especially during these times of COVID. The impact of foodborne illness can range from an uncomfortable few days to hospitalization or death. Foodborne illness IS preventable and the steps taken to keep food safe also maintain quality of food, and ultimately profitability. Think of attention to food safety as part of quality control and a win-win business strategy. Knowledge about food safety can be helpful when controlling costs as making wise decisions when determining the fate of unserved food can affect the bottom line.
