A good lunch can quickly go bad if not properly packed. Without proper storage, perishable food is at risk for harmful bacteria that can cause foodborne illness. Bacteria multiply rapidly if food is held in the “danger zone” of 40°F to 135°F for more than 2 hours (1 hour when the temperature is above 90°F).

To serve safe food in carried lunches, the food must start out safe. Packed lunches and snacks can be kept safe by following the USDA’s four steps to food safety: clean, separate, cook, and chill.

Clean

Pathogens that cause illness can survive in many places and spread around your kitchen. Wash your hands for at least 20 seconds with soap and warm water before, during, and after preparing food and before eating. Always wash your hands after handling uncooked meat, poultry, seafood, flour, or eggs.

Clean and sanitize surfaces and utensils after preparing each food item. A homemade bleach-based solution of one tablespoon of unscented liquid chlorine bleach to one gallon of water can be used to sanitize surfaces and utensils in the kitchen. Pour or spray your sanitizing solution on surfaces and wipe them clean with a paper towel. Be sure they are completely dry before using those surfaces or your sink again.

Rinse fruits and vegetables under running water without soap, bleach, or commercial produce washes. Scrub firm produce like melons with a clean produce brush. Dry produce with a paper towel or clean cloth towel. Don’t wash meat, poultry, eggs, or seafood to avoid spreading harmful germs around your kitchen.

Produce labeled as “pre-washed” does not need to be washed again.

Food safety isn’t just about the food. The lunch bag itself can harbor dangerous bacteria if not regularly cleaned. If you use a paper bag, purchase bags specifically for carrying sack lunches and use a clean one each time. Reusable containers, either hard or soft-sided, should be washed with hot water and detergent after every use. The same goes for thermoses and water bottles.

Separate

When grocery shopping, keep raw meat, poultry, seafood, and their juices away from other foods.

Keep raw or marinating meat, poultry, seafood, and eggs separate from all other foods in the refrigerator. Store raw meat, poultry, and seafood on the lowest shelf of the fridge in sealed containers or wrap them securely so the juices don’t leak onto other foods.

Use one cutting board or plate for raw meat, poultry, and seafood and a separate cutting board or plate for produce, bread, and other foods that are ready to eat and won’t be cooked.

Cook

Use a food thermometer to ensure foods are cooked to a safe internal temperature.

It’s important to prepare just the amount of perishable food that can be eaten during lunch to reduce the possibility of that food being consumed as leftovers.

Microwave food thoroughly by following the recommended cooking and standing times.

When reheating, use a food thermometer to make sure that microwaved food reaches 165°F.

Chill

“Keep your refrigerator at 40°F or below and your freezer at 0°F or below. Use an appliance thermometer.

Never thaw or marinate foods on the counter. The safest way to thaw or marinate meat, poultry, and seafood is in the refrigerator.

Know when to throw out food. Be sure you throw food out before harmful bacteria grow.

Higher-risk foods should not be used in a lunch that will sit at room temperature for more than a couple of hours.

High-risk foods include meat, poultry, seafood, eggs, tofu, dairy products (milk, cheese, and yogurt), opened canned fruit, cooked fruits and vegetables, cut/peeled fresh fruits and vegetables, pasta, and rice.

Safe foods to pack for room temperature storage include peanut butter sandwiches (depending on school policy regarding nuts/peanuts); popcorn; bread; crackers; bagels; unpeeled and uncut fresh fruit; unopened single-serving containers of fruit, fruit juice, and pudding; commercially prepared meats, poultry, seafood, and dried beans which can be opened and eaten immediately; dried fruits; nuts; cookies; cereal bars, and granola bars.

Packing Lunch

It’s important to use an insulated lunch bag instead of a paper bag when packing perishable food items. To keep the insulated bag cold, consider storing it in the freezer overnight to ensure it is as cold as possible before packing a lunch. If the lunch is packed in advance, keep the entire bag in the refrigerator until it’s time to leave. Add cookies, chips, or other foods that lose crispness in the morning.

To maintain a cold temperature until lunchtime, keep at least two cold sources in an insulated lunch bag. Place the most perishable food closest to the cold sources.

It is crucial to develop a routine to return the ice packs to the freezer so they will be ready for packing the next day.

When packing hot items, use an insulated thermos or container to keep the food hot. To heat the empty container before packing hot food, carefully fill the container with boiling water.

If possible, store lunches containing cold perishable foods in a refrigerator until lunchtime. When refrigeration isn’t possible, place your lunch in a cool place out of direct sunlight.

Throwing away any trash and food scraps immediately after lunch will help keep the lunch bag clean from any odor or bacteria.

Pack hand sanitizer or moist towelettes with the lunch so hands can be cleaned before handling food.

Carrying food in an insulated container with a freezer gel pack keeps your meal safe to eat and helps prevent boring bagged lunches! The four easy steps of “Clean, Separate, Cook, and Chill” will help protect you and your family from foodborne illness.

Written by Vicki Hayman, MS, University of Wyoming Extension Nutrition and Food Safety Educator

Sources:

• www.foodsafety.gov
• www.usda.gov