|
|
10 Ways To Make Sure Your Child's
"Bag" Lunch Is Safe
by Terry Nicholls
Perishable food must be kept cold while commuting via bus, bicycle, on
foot, in a car, or on the subway. After arriving at school or work,
perishable food must be kept cold until lunchtime.
Why? Harmful bacteria multiply rapidly in the "danger zone" (the
temperatures between 40° F and 140° F). So, perishable food transported
without an ice source won’t stay safe long. Here are safe handling
recommendations to prevent food-borne illness from “bag” lunches.
1. Perishable food, such as raw or cooked meat and poultry, must be kept
cold or frozen at the store and at home. Eggs should be purchased cold
at the store and kept cold at home.
2. Transport perishable food as fast as possible when no ice source is
available. At the destination, keep it cold. Food should not be left out
at room temperature more than 2 hours (1 hour if the temperature is
above 90° F).
3. Prepackaged combos that contain luncheon meats along with crackers,
cheese, and condiments must also be kept refrigerated. This includes
luncheon meats and smoked ham which are cured or contain preservatives.
4. At lunchtime, discard all used food packaging and paper bags. Do not
reuse packaging because it could contaminate other food and cause
food-borne illness.
5. Pack just the amount of perishable food that can be eaten at lunch.
That way, there won’t be a problem about the storage or safety of
leftovers.
6. It’s fine to prepare the food the night before and store the packed
lunch in the refrigerator. Freezing sandwiches helps them stay cold.
However, for best quality don’t freeze sandwiches containing mayonnaise,
lettuce, or tomatoes. Add these later.
7. Insulated, soft-sided lunch boxes or bags are best for keeping food
cold, but metal or plastic lunch boxes and paper bags can also be used.
If using paper lunch bags, create layers by double bagging to help
insulate the food. An ice source should be packed with perishable food
in any type of lunch bag or box.
8. Prepare cooked food, such as turkey, ham, chicken, and vegetable or
pasta salads, ahead of time to allow for thorough chilling in the
refrigerator. Divide large amounts of food into shallow containers for
fast chilling and easier use. Keep cooked food refrigerated until time
to leave home.
10. To keep lunches cold away from home, include a small frozen gel pack
or frozen juice box. Of course, if there’s a refrigerator available,
store perishable items there upon arrival.
About the author
Terry Nicholls is the author of the eBook "Food Safety: Protecting Your
Family From Food Poisoning". For more tips like these, and to learn more
about his book, visit his website at
http://tinyurl.com/3fr2t
|
|
