Tips for Packing a Safe Lunch

• Always wash your hands and kitchen surfaces before preparing food.
• Rinse fresh fruits and vegetables under running tap water, including those with skins and rinds that are not eaten.
• Include a cold source in your insulated lunch box. Use a freezer gel or freeze your drink box or bottle ahead of time.
• Take cold foods right from the fridge and freezer and pack them in an insulated cooler. If you make sandwiches ahead of time, keep them in the refrigerator or freezer until packing up to go.
• Be sure to put cold foods such as potato salad and meat sandwiches in an insulated cooler. Likewise, any hot foods should go in a Thermos.
• Don't let food sit out in warm temperatures for very long. Eat it or put it back in your cooler.
• Toss out any leftover perishable food like meat sandwiches, salad or fresh-cut fruits and vegetables.

Resources
If you have more questions or concerns about food safety, contact:

• The U.S. Department of Agriculture (USDA) Meat and Poultry Hotline at 888-MPHotline (888-674-6854). The TTY number for the hearing impaired is 800-256-7072. Or visit www.fsis.usda.gov.
• The U.S. Food and Drug Administration (FDA) Food Information Line at 888-SAFE-FOOD. Or visit online at www.cfsan.fda.gov.