Packing a Safer Lunch
If you pack a lunch for yourself or your children, these important tips help keep your lunch safer.
Pack Nonperishable Foods
The USDA recommends that half of a meal be fruits and vegetables, which is convenient because most produce does not spoil at room temperature. Many healthy foods don’t require refrigeration, including peanut butter, whole grain breads, bagels, English muffins, dried fruit, whole fresh fruits and fresh vegetables. You can also include unopened cans of unsweetened fruit, canned and bottled juices, soy milk or canned meat that can be opened and eaten immediately.
Keep Cold Foods Cold and Hot Foods Hot
If you do pack perishable foods such as luncheon meats or prepackaged cheese and crackers, add a frozen gel pack or a frozen juice carton to the insulated lunch bag or box. If packing hot foods such as leftover soups or stews, re-heat the food on the stove to at least 165ºF. To help keep it hot until lunch, fill a thermos with hot water, let it stand for a minute or two, empty the thermos and then fill with the hot food and close it quickly.
Minimize Time Food Spends at Room Temperature
Preparing lunches and storing them in the refrigerator the night before you pack your child's lunchbox in the morning is not only a timesaver, but it also helps keep the food cold longer.
Keep It Clean
According to an NSF germ study, the kitchen contains more germs — including staph and coliform bacteria — than any other place in the home. Avoid introducing bacteria into your packed lunch by regularly cleaning and sanitizing kitchen counters, sinks and dish sponges.
Throw Out the Leftovers
Pack only the amount of perishable food that you or your student can eat at lunch and remind your children to throw out any leftovers.
Don't reuse packaging materials such as paper or plastic bags, as they can contaminate other foods Wash lunchboxes, lunch coolers and thermoses daily with soap and water, and look for reusable food storage containers certified under the NSF Home Products Certification Program™.
Perform a Lunchbox Safety Test
If you plan to send a hot or cold lunch to school with your child, you may want to perform a lunchbox safety test first. Pack and store a lunch in the exact way your child would do in school. At the designated lunchtime, measure the temperature of the foods with a food thermometer. Cold foods should be less than 40º F, while hot foods need to be above 140º F. If there is an option to store your own packed lunch in a refrigerator, it can help keep your lunch foods safer.
Don’t Forget the Importance of Handwashing
To protect against germs, wash your hands with soap and warm water for at least 20 seconds before preparing packed lunches, and remind your child to do the same before eating. Check out the NSF Scrub Club website for fun ways to teach your kids about the importance of handwashing at an early age.