At what temperature should milk be received?

Milk should be received at a temperature of 45ºF or lower. This temperature is crucial because it helps ensure the safety and quality of the milk. When milk is stored at higher temperatures, it becomes a breeding ground for harmful bacteria, which can lead to foodborne illnesses. Receiving milk at no more than 45ºF also helps preserve its freshness and extends shelf life, allowing for better quality control in food service operations. Maintaining proper temperature during storage and handling is a key practice in ensuring that dairy products remain safe for consumption.

While temperatures lower than 45ºF can be ideal for quality, it is the 45ºF threshold that is recognized as the maximum acceptable temperature for receiving milk according to food safety guidelines.