The beginning of a new school year means lots of things: back to the books, back to shuttling students to and from extracurricular activities, and, in many cases, back to packing lunches and after-school snacks.
One "back" you need to be aware of is foodborne bacteria.
Bacteria that causes food poisoning grows rapidly at temperatures between 40 and 140 degrees. In this range, these microorganisms can multiply to dangerous levels in just two hours, increasing the risk of food poisoning. To make sure lunches and snacks are safe, the Agriculture Department offers these four steps to food safety: Clean, Separate, Cook, and Chill.
- If the lunch/snack contains perishable food items like lunch meat, eggs, cheese, or yogurt, make sure to pack it with at least two cold sources. Harmful bacteria multiply rapidly, so perishable food that is transported without an ice source won't be safe for long.
- Frozen juice boxes or water can also be used as freezer packs. Freeze these items overnight and use with at least one other freezer pack. By lunchtime, the liquid should be thawed and ready to drink.
- Pack lunches containing perishable food in an insulated lunchbox or soft-sided lunch bag. Perishable food can be unsafe to eat by lunchtime if packed in a paper bag.
- If packing a hot lunch, like soup, chili, or stew, use an insulated container to keep it hot. Fill the container with boiling water, let stand for a few minutes, empty, and then put in the piping hot food. Tell children to keep the insulated container closed until lunchtime to keep the food hot at 140 degrees or above.
- If a child’s lunch is packed the night before, it should be left it in the refrigerator overnight. The meal will stay cold longer because everything will be refrigerator temperature when it is placed in the lunchbox.
- If you’re responsible for packing snacks for the team, troop, or group, keep perishable foods in a cooler with ice or cold packs until snack time. Pack snacks in individual bags or containers, rather than having children share food from one serving dish.
- If possible, a child's lunch should be stored in a refrigerator or cooler with ice upon arrival. Leave the lid of the lunchbox or bag open in the fridge so that cold air can better circulate and keep the food cold.
Eating and disposal tips
- Pack disposable wipes for washing hands before and after eating.
- After lunch, discard all leftover food, used food packaging, and paper bags. Do not reuse packaging because it could contaminate other food and cause foodborne illnesses.