Detroit Milk Safety Regulations & Health Code Requirements

Michigan & Detroit Milk Sourcing Requirements

All milk sold or served in Detroit must come from Grade A dairy farms licensed and inspected by MDARD. Raw milk cannot be served in retail food establishments; all milk must be pasteurized and meet FDA Standard for Grade A Pasteurized Milk. Detroit food businesses must verify supplier certifications and maintain documentation of milk source origins. Imported milk products must comply with FDA Import Alert procedures. Businesses cannot commingle milk from unknown sources or accept milk without proper labeling showing pasteurization date and expiration.

Temperature Control & Storage Standards

Milk must be received and stored at 41°F (5°C) or below, per Detroit Health Code Chapter 8 and FDA Food Code adoption. Commercial refrigeration units must have functioning thermometers visible at eye level, checked and logged daily—inspectors specifically review these logs. Milk past expiration date or showing signs of curdling must be discarded immediately; partial containers cannot be saved between service periods. Walk-in coolers storing milk are inspected for proper airflow, temperature zones, and contamination risks. Detroit inspectors test cooler temperatures without notice during routine inspections.

Handling, Cross-Contamination & Inspection Focus

Milk containers must be stored separately from raw proteins and chemicals on designated shelves—Detroit inspectors cite cross-contamination violations frequently. Staff handling milk must follow handwashing protocols before and after contact; gloved handling is required for serving or portioning. Opened milk containers must be labeled with date and time opened, discarded after 4 hours at room temperature or 24 hours refrigerated. Detroit Health Department focuses inspections on milk temperature logs, cooler conditions, employee hygiene, and expiration date compliance. Violations result in operational stops until corrections are documented.

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