Regulatory standards used as indicators of conditions considered public health risks for grade “A” milk and milk products fall under FDA’s grade “A” Pasteurized Milk Ordinance (PMO). These standards have not changed in decades. This overview presents a perspective based on current science on where changes are warranted. Requirements for grade “A” raw milk include temperature (≤7°C); bacterial limits (≤100,000/mL producer); drug residues (Not Found); and SCC limits (≤750,000/mL). While lower temperatures are ideal, limited storage time reduces public health risks. Although exceeding limits for bacteria and SCC indicate deficiencies in production practices and potential quality effects, from a public health perspective, no need for more stringent standards was found assuming a 5 log reduction of pertinent pathogens is sufficient. Somatic cells are not associated with public health, but may present a negative image. The public health impact and testing requirements for drug residues continues to be debated. Requirements for pasteurized milk products include temperature (≤7°C); bacterial limits (≤20,000/mL non-cultured milk products; ≤ 10,000/g dried milk products); coliform bacteria (≤10/mL or g); alkaline phosphatase (ALP; 350 mU/L). Refrigeration at ≤7°C is not in line with the FDA Food Code, which considers risk for Listeria growth within 7 d with foods held > 5.0°C; spore-forming pathogens should be considered especially with extended product storage times. Bacteria count limits of pasteurized milk products provide no information on potential pathogen contamination and are often performed without consideration for microbial growth over shelf-life. Coliform bacteria historically used as indicators of post-processing contamination (PPC) are unacceptable at any level; their absence however does not confirm PPC is prevented. Alternative microbial methods are needed. ALP test results used to indicate proper pasteurization typically are < 100mU/L; milk with a result of 300mU/L while acceptable would likely contain raw milk or be underpasteurized. This overview suggests it is time for change for some indicators and that further research is needed, especially with pasteurized milk products.