When it comes to packing school lunches, it's important to follow these food safety practices to minimize the risk of contracting foodborne illness:
-- It's always important to practice good hand washing. Use soap and warm water for 20 seconds before and after handling food and eating. Encourage kids to sing "Happy Birthday" twice as they wash up.
-- Be sure to rinse fresh whole fruits and vegetables under running tap water before packing them into a lunch.
-- Be sure to keep hot foods hot and cold foods cold. Insulated lunch boxes and insulated bottles for hot foods and freezer packs for cold foods can keep lunches at proper temperatures. Perishable foods such as meat, poultry or egg sandwiches not eaten at lunchtime should be discarded.
-- If lunches are made the night before, be sure to keep them in the refrigerator until it's time to leave in the morning. Also, foods should never be left un-refrigerated for more than two hours. Refrigerators should be kept at 40 degrees and below. A thermometer can help make sure the temperature stays at a safe level.
-- When shopping for food for school lunches or after-school snacks, be sure to choose pasteurized milk and juice. Pasteurization significantly reduces the risk of foodborne illness.
-- Be sure fruit and vegetable are free from bruises and damage – that's where pests and bacteria can more easily reside. Also, be sure to keep cut fruit and vegetables refrigerated and separate from household chemicals and raw foods, such as meat, poultry and seafood.
– Consume lunch meat within three to five days once opened. Unopened luncheon meat can be kept refrigerated for up to two weeks unless stated differently by the manufacturer.
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SOURCES: Julie Albrecht, food specialist; U.S. Centers for Disease Control and Prevention data; U.S. Department of Agriculture
October
7-13 National 4-H Week
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