Fall is fast approaching which means the back-to-school buzz is underway for school supplies lists, and grocery lists. Many parents will resume packing lunches for their kids during the week.
When food is left at room temperature in a lunch box or bag all morning, bacteria can grow to dangerous levels putting children and their immature immune systems at risk. Temperatures between 40 degrees F and 140 degrees F, are the perfect breeding ground for bacteria to grow fastest. This “Danger Zone” allows bacteria to double in number in just 20 minutes.
To view a larger version of the USDA’s Back-to-School lunch food safety graphic, please click on the image.
Two cold packs should be included in packed lunch or snacks if perishable items like lunch meats, eggs, cheese, or yogurt are included.
Frozen water or juice can be used as a freezer pack. The liquids should thaw by lunchtime and be ready to drink.
Insulated lunchboxes or bags should be used with cold packs when lunches contain perishable food.
Disposable wipes can be packed for cleaning hands before eating, but schools should be making sure children wash their hands before meals.
Insulated containers should be used to keep hot lunches like soup, chili or stew, at a warm temperature. Filling the container with boiling water, letting stand for a few minutes, emptying, and then putting in the piping hot food helps keep temperatures high.
Parents should leave packed lunches in the refrigerator overnight if they are packing them the night before.
For optimal cold air circulation inside the refrigerator or cooler, a child’s lunch should be stored with the lid of the lunchbox or bag left open to keep the food cold.
All leftover food should be discarded after lunch, along with all used food packaging, and paper bags. Do not reuse packaging because it could contaminate other food and cause foodborne illness.
(To sign up for a free subscription to Food Safety News, click here.)
The News Desk team at Food Safety News covers breaking developments, regulatory updates, recalls, and key topics shaping food safety today. These articles are produced collaboratively by our editorial staff.
Safe food practices and information on additives and flavorings are the main areas highlighted in the latest edition of a European food safety campaign.
The Safe2Eat campaign is organized by
Domestic food safety practices have hardly changed over a 5-year period, according to the Food Standards Agency (FSA).
Findings come from a report on consumers’ self-reported practices in the home
Spring holidays bring families and friends together for Easter ham, Passover brisket, and Mother’s Day egg-based brunch dishes. As consumers across America prepare these traditional meals for gatherings, following
Health officials in England and Wales have warned people about the risk of catching harmful infections from animals.
Public Health Wales said it was important that people do not pick
JCB Flavors LLC of Watertown, WI, is voluntarily recalling select topical seasoning products because of the potential presence of Salmonella.
This recall is being initiated because the affected products were
My Wife’s Slaw is voluntarily recalling its Original and Jalapeno Heat flavored coleslaw sold in 8-ounce and 16-ounce glass mason jars. The products included in this recall are adulterated
Stoltzfus Family Dairy of Vernon Center, NY, is recalling Sour Cream & Onion cheese curds because they have the potential to be contaminated with Salmonella.
To date, Stoltzfus Family Dairy
Shining Sea Fish Co. of Detroit, MI, is recalling its catch weight packages of "Ma Cohen’s Kippered Herring" smoked fish because this product consists of, uneviscerated fish
