Packing a Safe Lunch

Following are some suggestions to ensure food safety when packing a lunch.

Keep everything clean

Make sure your hands, countertops, cutting boards, utensils and lunch boxes are cleaned with warm, soapy water.

The U.S. Department of Agriculture (USDA) Food Safety and Inspection Service offers recommendations to ensure cutting board safety. Remember that nonporous surfaces such as plastic, marble, glass and pyroceramic are easier to clean than wood cutting boards. All cutting boards should be washed with hot, soapy water after each use then rinsed and allowed to dry before storing. To sanitize cutting boards and countertops, a solution of 1 tablespoon unscented chlorine bleach per gallon of water can be used. Flood the surface with the bleach solution and allow it to stand for several minutes, then rinse and dry.

Wash fresh fruits and vegetables under running water before packing them. Antibacterial soaps, dish detergents and commercial produce sprays should not be used to wash fruits and vegetables. The US Food and Drug Administration (FDA) offers recommendations on safe handling techniques of raw produce.

Keep cold foods cold (below 40º F)

Meat, poultry or egg sandwiches made ahead of time should be kept in the refrigerator until they're ready to be packed. Use a cold pack or freeze a juice box overnight and put one in your lunchbox. The juice will thaw by lunchtime and it will help keep your lunch cold.

Keep hot foods hot (140º F or above)

Use an insulated container to keep foods hot. Fill the container with boiling water, let stand for a few minutes, empty, then pour in the piping-hot food. Keep the lid tightly closed until you're ready to eat.

Listen to mom and 'Eat your lunch!'

Leftover food (e.g., meat, poultry, eggs) spoils easily when left at room temperature for more than 2 hours; 1 hour in temperatures above 90º F. That's because bacteria grow rapidly between 40º F and 140º F. Food should be thrown away unless it can be kept at safe temperatures.

For more information on packing a safe lunch, visit the USDA's Keeping "Bag" lunches safe site.

 cp  12/22/11