Allows schools to offer a broader range of milk options in the National School Lunch and related programs — including flavored milk, whole milk, lactose‑free, and approved nondairy beverages — and clarifies counting of milk fat for meal standards and who can excuse a student from milk requirements. Also updates food‑service staff training to add required content about preventing, recognizing, and responding to food‑allergic reactions and aligns certification language to that addition.