Packing a safe lunch

Whether you are packing lunch for your kids or for work, you should always follow safe food handling practices to ensure that foodborne illnesses are prevented. A study published in the science journal Pediatrics performed by researchers at the University of Texas tested temperatures of  pre-school lunches with perishable items in 9 child care centers. The lunches of 235 kids were tested 90 minutes before lunch time and the results were pretty surprising.

Of the lunches tested, 39% had no ice packs, 45.1% had at least 1 ice pack, 88.2% were found to be at unsafe temperatures, and only 1.6% of perishable items were found to be at safe temperatures.

The average temperature of the tested lunches was about 62 degrees Fahrenheit. This temperature falls into the “danger zone” which is between 40 degrees and 140 degrees, when it is easier for hazardous bacteria to grow and multiply leading to foodborne illness. So what can you do to keep packed lunches safe? The following are a few useful tips for keeping packed lunches safe.

[Related Topics: Registered Food Service Manager Texas, Food Sanitation Certification Texas, Texas Food Handler, Certified Food Manager (CFM) Texas]

Keep it clean

Always make sure to wash your hands properly before packing lunch and wash all utensils, dishes, and the areas where you’re preparing food.

Pack nonperishable foods

It is a smart choice to pack foods that do not require refrigeration such as peanut butter, whole grain bread, bagels, dried fruit, fresh fruit, granola bars, and vegetables. Canned fruit, juices, and meat is also convenient because it can be eaten immediately after being opened without running the risk of being in the “danger zone.”

Keep cold foods cold

Keep perishable foods that require refrigeration at safe temperatures by adding a frozen gel pack to the lunch box.

Keep hot foods hot

Before packing leftovers, make sure to re-heat them to at least 165 degrees on the stove. To keep food hot until lunch, pack it in an insulated bottle.

Throw out leftovers

Don’t reuse the paper or plastic bags you used to pack foods because this can lead to cross-contamination. Make sure your children throw out any leftovers and only pack the amount of perishable food your children are able to eat.

By following these simple food safety tips when packing lunch, you can keep foods out of the “danger zone” and greatly reduce the risk of foodborne illness.

Restaurant owners, managers, and employees are required to be certified in safe food handling practices in order to prevent foodborne illnesses in their food establishment.  

FnaSafety prides itself in being the nation’s leading provider for courses, material, and exams for safe food handling.  Some of the services FnaSafety provides are Food Safety Certification Texas, Texas Food Handler card, Food Handler Certification Online Texas, and Food and Alcohol Safety Classes Texas. Contact FnaSafety today for all your food safety certification needs.