{"id":1729,"date":"2017-09-05T11:59:20","date_gmt":"2017-09-05T17:59:20","guid":{"rendered":"http:\/\/uwyoextension.org\/uwnutrition\/?p=1729"},"modified":"2024-01-30T15:47:45","modified_gmt":"2024-01-30T22:47:45","slug":"safe-workplace-dining","status":"publish","type":"newsletters","link":"https:\/\/uwyoextension.org\/uwnutrition\/newsletters\/safe-workplace-dining\/","title":{"rendered":"Safe Workplace Dining"},"content":{"rendered":"\r\n<p>Many Americans regularly eat lunch and snacks at their workplace. Some have designated lunchrooms, but many of us regularly eat at our desks- including me!<\/p>\r\n\r\n\r\n\r\n<p>By following a few simple, common-sense food safety tips, you can safely dine during work hours. First, wash your hands properly and often!<\/p>\r\n\r\n\r\n\r\n<h2 class=\"wp-block-heading\">Keep Cold Foods Cold:<\/h2>\r\n\r\n\r\n\r\n<ul class=\"wp-block-list\">\r\n<li>Use the refrigerator to store your lunch and snacks<\/li>\r\n<li>If there isn\u2019t a refrigerator, use an ice pack or frozen water bottle<\/li>\r\n<li>Keep food out of the \u201cDanger Zone\u201d (41-135\u00b0F) for longer than 2 hours<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n<h2 class=\"wp-block-heading\">Refrigerator Safety:<\/h2>\r\n\r\n\r\n\r\n<ul class=\"wp-block-list\">\r\n<li>Label and date your food and leftovers<\/li>\r\n<li>Throw away your foods that are over 3-5 days old<\/li>\r\n<li>Wash and sanitize the interior of the refrigerator on a regular basis<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n<h2 class=\"wp-block-heading\">Microwave Oven Hints:<\/h2>\r\n\r\n\r\n\r\n<ul class=\"wp-block-list\">\r\n<li>Keep all foods being cooked or reheated covered<\/li>\r\n<li>Immediately wipe down all splatters<\/li>\r\n<li>Wash and sanitize the interior of the microwave on a regular basis<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n<h2 class=\"wp-block-heading\">In The Break Or Lunch Room:<\/h2>\r\n\r\n\r\n\r\n<ul class=\"wp-block-list\">\r\n<li>Do not use sponges, which are a breeding ground for germs<\/li>\r\n<li>Use disposable paper towels<\/li>\r\n<li>Wash dishes in hot, soapy water, rinse, sanitize, and air dry<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n<h2 class=\"wp-block-heading\">Food Safety Tools to Keep On Hand At Work:<\/h2>\r\n\r\n\r\n\r\n<ul class=\"wp-block-list\">\r\n<li>Hand Sanitizer<\/li>\r\n<li>Disinfectant Wipes<\/li>\r\n<li>Washing your hands and all surfaces with warm, soapy water is best, but if that is not possible, at least use hand sanitizer and\/or disinfectant wipes.<\/li>\r\n<li>Paper Towels<\/li>\r\n<li>Spray Disinfectant<\/li>\r\n<li>Labels for foods and leftovers<\/li>\r\n<li>Marker<\/li>\r\n<li>Refrigerator Thermometer-make sure your office refrigerator is set properly below 40\u00ae<\/li>\r\n<li>Food Thermometer- always reheat leftover lunch foods to an internal temperature of 165\u00ae<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n<h2 class=\"wp-block-heading\">If You Take Your Lunch To Work:<\/h2>\r\n\r\n\r\n\r\n<ul class=\"wp-block-list\">\r\n<li>Wash your lunch container and thermos in hot, soapy water every day<\/li>\r\n<li>If you use a brown paper bag, purchase lunch-size bags and use a clean bag each day<\/li>\r\n<li>Pre-heat thermos with hot water before filling with hot liquids<\/li>\r\n<li>Pre-chill the thermos with ice water before filling it with cold liquids<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n<h2 class=\"wp-block-heading\">Desk Drawer Food Storage Hints:<\/h2>\r\n\r\n\r\n\r\n<ul class=\"wp-block-list\">\r\n<li>Snacks and foods may attract pests to work areas<\/li>\r\n<li>Periodically clean and disinfect desktops, drawers, table tops, and other work surfaces<\/li>\r\n<li>Keep only a limited supply of individually wrapped, single-serve portions of snacks in your desk drawer, purse, briefcase, or backpack.<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n<p>Happy, food-safe office dining!<\/p>\r\n","protected":false},"excerpt":{"rendered":"<p>Many Americans regularly eat lunch and snacks at their workplace. Some have designated lunchrooms, but many of us regularly eat at our desks- including me!<\/p>\n","protected":false},"featured_media":4806,"template":"","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_links_to":"","_links_to_target":""},"categories":[783,957],"tags":[113,587,586,585],"class_list":["post-1729","newsletters","type-newsletters","status-publish","has-post-thumbnail","hentry","category-food-safety-3","category-newsletter","tag-food-safety-2","tag-food-safety-tips","tag-office-dining","tag-workplace-dining"],"acf":[],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/uwyoextension.org\/uwnutrition\/wp-json\/wp\/v2\/newsletters\/1729","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/uwyoextension.org\/uwnutrition\/wp-json\/wp\/v2\/newsletters"}],"about":[{"href":"https:\/\/uwyoextension.org\/uwnutrition\/wp-json\/wp\/v2\/types\/newsletters"}],"version-history":[{"count":11,"href":"https:\/\/uwyoextension.org\/uwnutrition\/wp-json\/wp\/v2\/newsletters\/1729\/revisions"}],"predecessor-version":[{"id":16931,"href":"https:\/\/uwyoextension.org\/uwnutrition\/wp-json\/wp\/v2\/newsletters\/1729\/revisions\/16931"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/uwyoextension.org\/uwnutrition\/wp-json\/wp\/v2\/media\/4806"}],"wp:attachment":[{"href":"https:\/\/uwyoextension.org\/uwnutrition\/wp-json\/wp\/v2\/media?parent=1729"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/uwyoextension.org\/uwnutrition\/wp-json\/wp\/v2\/categories?post=1729"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/uwyoextension.org\/uwnutrition\/wp-json\/wp\/v2\/tags?post=1729"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}