It’s National Food Safety Month
Keep Those Bag Lunches Healthy

Millions of Americans carry “bag” lunches to school and work everyday, though we’re not too sure just how healthy those goodies are by noon, if they are not properly packaged and stored. Harmful bacteria multiply rapidly at temperatures between 40 and 140 °F. 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.

· Keep Everything Clean: Wash hands and work stations before you prepare or eat food.

· Begin with Safe Food: Prepackaged combos that contain luncheon meats along with crackers, cheese, and condiments must also be kept refrigerated. This includes luncheon meats and smoked ham which are cured or contain preservatives.

· At lunchtime, discard all used food packaging and paper bags. Do not reuse packaging because it could contaminate other food and cause foodborne illness.

· Packing Lunches: Pack just the amount of perishable food that can be eaten at lunch. That way, there won’t be a problem about the storage or safety of leftovers. It’s fine to prepare the food the night before and store the packed lunch in the refrigerator.

· Insulated, soft-sided lunch boxes or bags are best for keeping food cold. If using paper lunch bags, create layers by double bagging to help insulate the food. An ice source should be packed with perishable food in any type of lunch bag or box.

· To keep lunches cold away from home, include a small frozen gel pack or frozen juice box. Of course, if there’s a refrigerator available, store perishable items there upon arrival.

· 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 or above.

· 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. Food should be steaming hot. Cook frozen convenience meals according to package instructions.

Here are a few quick and easy ideas to pack, especially for the kids- don’t forget the fruit juice or milk!

Whole wheat bread filled with ham and cheese and cut
into triangles
Fruit yogurt
Cut melon cubes
Small packet of raisins

 

Pitta filled with turkey and cream cheese
Carrot sticks
Pineapple chunks
Mini muffin

 

Bagel spread with cream cheese and filled with tomato
slices
Fresh peach
Dried apricots and raisins
Yogurt drink

 

Crackers with various pieces of cheese, ham, turkey on
the side
Fresh strawberries
Fruit yogurt
Granola or fruit bar

 

Roll filled with tuna and sweet corn
Cucumber slices and cubes of cheese
Bunch of seedless grapes
Yogurt covered raisins

Wraps filled with ham, cheese and avocado (cut into
small pieces to make mini wraps)
Home made snack mix (crackers, dried fruit, cereal, etc.)
Banana
Fruit yogurt

Variety of ham, cheese and veggies cut into small pieces
and mixed together
Multigrain crackers and cheese cubes
Kiwi slices
Banana muffin

Dinner roll filled with lettuce, cheese and a little
mayonnaise
Cut up pieces of fruit (mini fruit salad)
Cheese cubes and pretzels
Granola or cereal bar

Cooked pasta with chopped tomato, ham and grated
cheese
Melon cubes
Fruit yogurt
Yogurt covered raisins

This column is dedicated to Gwen and the fine folks at Makoto’s. Gwen, your sweet comments and your recent gesture were greatly appreciated. Our prayers are with your staff.