When we prepare a custom ServSafe MN course for local food service managers, we often encounter a question or topic that standard food safety training fails to address. We recently received a question asking what the Minnesota Food Code says about serving customers raw milk. A few different opinions state that pasteurization eradicates certain properties of raw milk. Some groups further speculate that raw milk provides health benefits that the milk on grocery store shelves does not.
What ServSafe MN Course Says About Raw Milk
First and foremost, we are concerned with the safety of food produced by restaurants, hospitality outlets, and food processing facilities. We first look to the Minnesota Food Code and state law for a ruling on any subject. According to the Minnesota Department of Agriculture, the law restricts the sale and distribution of unpasteurized milk for human consumption. Consumers wishing to purchase raw milk must purchase it directly from the farmer.
One of the significant reasons that food safety professionals advise against consuming unpasteurized milk and raw dairy products is that there is a high level of risk that it contains a bacterium known as Listeria. We often discuss the symptoms of Listeria poisoning in ServSafe MN courses, including vomiting, diarrhea, high fever, and other flu-like symptoms. These symptoms become serious in a short period and even become life-threatening for those with compromised immune systems.
Some advocates of raw milk consumption claim that pasteurization reduces milk’s nutritional value and may cause lactose intolerance and dairy allergies. According to the FDA, scientific evidence offers no support for these claims, and Listeria poisoning poses too great of a risk to your health to consume raw dairy products.
Your Consumption Vs. Your Restaurant Offering
When it comes to your health and the food you consume, you must judge what you put into your body. Still, as far as your restaurant or food production facility is concerned, both Minnesota law and the FDA agree that raw milk poses too big of a threat to be served to consumers.
Many other food safety risks fly under the radar, and ServSafe MN courses can’t cover all topics. If you have any questions or concerns about any issue, feel free to leave us a comment, and we will attempt to address it in an upcoming article.
