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.
Holiday Health
The holidays are here! (A reminder just in case you haven’t seen store decorations and TV ads!). This IS a special time of year with gatherings of friends and families to celebrate, reflect, and partake of food and drink. However, it is also the time of year where the Germ Grinch and excess stress can spoil all the fun. Don’t let that happen on your watch! Common sense practices, based on research and publications by CDC, can keep the Grinch at bay. FoodHandler® also focused on this topic in a recent webinar. In this blog, our first for December, some tips on how to stay healthy during the holidays (and the rest of the year) will be covered while the second blog will address some food handling and service strategies to keep you and your guests safe.
The Politics of Food Safety – Part Two
Hi everyone. Keeping with the theme of politics, our blog postings for the month of November are about food safety regulations. In the first blog, we provided background on agencies and their oversight for different foods. In this blog, we are covering elements of the Food Safety Modernization Act (FSMA) that was signed into law January of 2011.
The Politics of Food Safety – Part One
Well, unless you have had your ear buds in and have sequestered yourself from all media, you are aware that November is Election Month! November 6th is the day that voters across the country will weigh in on their representation at local, state, and national levels.
Food Defense Playbook
In the last blog, we raised the question of whether a defensive position is really needed for retail foodservices. I hope you were convinced that incorporating some defensive measures into daily practices will protect food inventory from risks--whether those risks are theft, spoilage, or intentional contamination. After all, food in inventory belongs to the operation so it makes sense to protect it from any risks while in your custody.