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Whether it's off to school or work we go, millions of Americans carry lunches from home. Food brought from home can be kept safe if it is handled and cooked safely. Perishable food must be kept cold while commuting via bus, bicycle, on foot or in a car.
After arriving at school or work, perishable food must be kept cold until lunchtime. Why keep food cold? Harmful bacteria multiply rapidly in the "danger zone"—the temperatures between 40 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 lunches.
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.
Wash your hands before you prepare or eat food. Keep family pets away from kitchen counters.
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.
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.
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.
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.
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.
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.
Some food is safe without a cold source. Items that don't require refrigeration include fruits, vegetables, hard cheese, canned meat and fish, chips, breads, crackers, peanut butter, jelly, mustard, and pickles.
Use an insulated container to keep food like soup, chili, and stew hot. Fill the container with boiling water, let stand for a few minutes, empty, and then put in the piping hot food. Keep the insulated container closed until lunchtime to keep the food hot—140°F or above.
When using the microwave oven to reheat lunches, cover food to hold in moisture and promote safe, even heating. Food should be steaming hot.