Back to school: Store lunch safely until it’s time to eat

As the new school year approaches, parents are not only busy shopping for school supplies, but also focusing on packing safe and nutritious lunches for their children. Ensuring that homemade lunches are stored at a safe temperature is critical to preventing foodborne illness. The USDA Food Safety and Inspection Service (FSIS) offers essential tips on packing lunch boxes and packing lunches that keep food safe until it’s time to eat.

Safety tips for the lunch box:

Cold lunches: keep it chilled

The USDA recommends using a soft-sided lunch bag with at least two cold sources for cold lunches. “You can use two frozen gel packs, each no smaller than 6 x 3 inches, or combine a frozen gel pack with a frozen juice box or bottle of water,” says the USDA. Place cold sources on both the top and bottom of perishable food items to maintain a safe temperature. If the school has refrigeration, store perishable items there upon arrival and leave the lid or bag open to allow cold air to circulate.

Hot lunches: maintain the heat

For hot lunches, an insulated container is a must. FSIS recommends filling the container with boiling water, letting it sit for a few minutes, and then emptying it before adding the hot food. “Keep the insulated container closed until lunchtime to ensure the food remains at a safe temperature of 140 degrees F,” the FSIS recommends.

Safety after lunch

After lunch, it is important to throw away all leftover food, used disposable containers and paper bags to prevent contamination. Do not reuse disposable containers as they may contain bacteria that can contaminate other foods.

Other safe options

Nonperishable items that do not require refrigeration include whole fruits and vegetables, hard cheese, canned meat and fish, chips, bread, crackers, jerky, jelly, mustard and pickles. These items can be safely included in your child’s lunch without cooling packs.

Safety tips for bagged lunches:

Millions of Americans bring packed lunches to school or work. It is critical that these meals are prepared safely and kept at the correct temperature during transport and storage. Perishable items should be kept cold to prevent the growth of harmful bacteria, which multiply rapidly between 40 degrees F and 140 degrees F, known as the “danger zone.”

Start with safe foods

Always start with perishable food items, such as meat, poultry and hard-boiled eggs, that have been properly refrigerated. Transport these items home from the store as quickly as possible to keep them cold. Perishable foods should not be left at room temperature for more than two hours – one hour if the temperature is above 90 degrees F.

Prepackaged combos, often packed for lunch, contain perishable foods such as luncheon meat, cheese and sliced ​​fruit that require refrigeration, even if they are salted or contain preservatives.

Keep everything clean

Before you start packing lunch, wash your hands with soap and warm water for 20 seconds. Wash cutting boards, plates, utensils and countertops with hot, soapy water after preparing each food item and before moving on to the next item. A solution of one tablespoon of unscented, liquid chlorine bleach in one gallon of water can be used to disinfect surfaces and utensils. Keep pets away from the kitchen counter to avoid contamination.

Prevent cross-contamination

Harmful bacteria can spread throughout the kitchen and onto cutting boards, utensils and countertops. Always use a clean cutting board. If you use a cutting board for undercooked foods such as bread, lettuce and tomatoes, be sure to wash the cutting board after using it for cutting raw meat and poultry. Consider using one cutting board for fresh produce and a separate one for meat and poultry.

Pack lunches

Pack only the amount of perishable food that can be eaten at lunch to avoid storage or safety issues with leftovers.

It’s fine to prepare food the night before, but pack lunches right before you leave home. Freezing sandwiches keeps them cold; However, for the best quality, do not freeze sandwiches with mayonnaise, lettuce or tomatoes. Add these ingredients later.

Insulated lunch boxes or bags with soft sides are best for keeping food cold. Regardless of the type of lunch bag or box you use, pack at least two sources of ice with perishable foods.

Microwave cooking/reheating

When using a microwave to reheat lunches, cover the food to retain moisture and promote safe, even heating. Reheat leftovers to at least 165 degrees F, using a food thermometer to ensure a safe temperature has been reached before consuming the food. Prepare frozen meals according to the instructions on the package.

For more information about food safety, contact the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854), email MPHotline@usda.gov, or chat live at ask.usda.gov from 10am to 6pm EDT, Monday through Friday, to reach a food safety specialist in English or Spanish.

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