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Keeping "Bag" Lunches Safe
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Whether it's off to school
or work we go, millions of Americans carry "bag" lunches.
Food brought from home can be kept safe if it is first handled
and cooked safely. Then, perishable food must be kept cold while
commuting via bus, bicycle, on foot, in a car, or on the subway.
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 foodborne illness from "bag" lunches.
Begin with Safe Food
Perishable food, such as raw or cooked meat and poultry, must
be kept cold or frozen at the store and at home. Eggs should
be purchased cold at the store and kept cold at home. In between,
transport perishable food as fast as possible when no ice source
is available. At the destination, it must be kept cold. Food
should not be left out at room temperature more than 2 hours
(1 hour if the temperature is above 90 °F).
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.
Keep Everything Clean
Wash your hands before you prepare or eat food. Wash cutting
boards, dishes, utensils, and countertops with hot, soapy water
after preparing each food item and before you go on to the next
item. A solution of 1 tablespoon of unscented, liquid chlorine
bleach in 1 gallon of water may be used to sanitize surfaces
and utensils. Keep family pets away from kitchen counters.
Don't Cross-Contaminate
Harmful bacteria can spread throughout the kitchen and get onto
cutting boards, utensils, and countertops. Always use a clean
cutting board. When using a cutting board for food that will
not be cooked, such as bread, lettuce, and tomatoes, be sure
to wash the board after using it to cut raw meat and poultry.
Use one cutting board for fresh produce and a separate one for
meat and poultry.
At lunchtime, discard all used food packaging and paper bags.
Do not reuse packaging because it could contaminate other food
and cause foodborne illness.
Packing Lunches
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.
Keeping Cold Lunches Cold
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 theres a refrigerator
available, store perishable items there upon arrival.
Some food is safe without a cold source. Items that don't require
refrigeration include whole fruits and vegetables, hard cheese,
canned meat and fish, chips, breads, crackers, peanut butter,
jelly, mustard, and pickles.
Keeping Hot Lunches Hot
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.
Microwave Cooking/Reheating
When using the microwave oven to reheat lunches, cover food
to hold in moisture and promote safe, even heating. Reheat leftovers
to at least 165 °F. Food should be steaming hot. Cook frozen
convenience meals according to package instructions. |
Last Modified:
September 27, 2006 |
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