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Keeping "Bag" Lunches Safe
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Whether it's off to school
or work, millions of Americans carry "bag" lunches.
Food brought from home can be kept safe if it is first handled
and cooked properly. 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 (4.4 °C and 60 °C). 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.
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Begin with Safe Food
Perishable food (refrigerated), including meat, poultry and eggs, must be kept cold at all times.
Eggs should be purchased cold at the store and kept cold at home. In between store and home,
transport perishable food as fast as possible when no ice source is available. At home, refrigerate
perishables promptly. Food should not be left out at room temperature more than 2 hours — 1
hour if the temperature is above 90 °F (32.2 °C).
Prepackaged combos are sometimes packed for lunch. These combos often contain perishable foods such
as luncheon meats, cheese, and cut fruit that must be kept refrigerated, even though they may be
cured or contain preservatives.
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Keep Everything Clean
Before beginning to pack lunches, make sure to wash your hands with soap and warm water for 20 seconds.
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.
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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. Consider using one cutting board for fresh produce and a separate one for meat and poultry.
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Packing Lunches
Pack just the amount of perishable food that can be eaten at lunchtime. That way, there won't be a
problem about the storage or safety of leftovers. After lunch, discard all leftover food, used food
packaging, and paper bags. Do not reuse packaging because it could contaminate other food and cause
foodborne illness.
It's fine to prepare the food the night before, but pack lunch bags right before leaving home.
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 pack at least two ice
sources with perishable food in any type of lunch bag or box you use.
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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 [40 °F (4.4 °C) or below]. Divide large
amounts of food into shallow containers for fast chilling. Keep cooked food refrigerated until time to
leave home.
To keep lunches cold away from home, include at least two cold sources. You can use two frozen gel packs
(not smaller than 5x3-inches each) or combine a frozen gel pack with a frozen juice box or frozen
bottle of water. Freeze gel packs overnight. When packing your bag lunch, place them on top and bottom of
the perishable food items to keep them cold. Of course, if there's a refrigerator available at work or
school, store perishable items there upon arrival. If you place your insulated bag in the refrigerator,
leave the lid or bag open so that cold air can keep the food cold.
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.
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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 (73.9 °C) or above.
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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 (73.9 °C), making sure to use a food
thermometer to be sure a safe temperature has been reached before consuming the food. Cook frozen
convenience meals according to package instructions.
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Last Modified:
August 7, 2012 |
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