Tips for packing a safe school lunch
By Paulelda Gilbert, ISU Extension family nutrition and health specialist
Always keep it clean – is the first tip for packing a safe school lunch. Wash your hands with warm water and soap. Clean food preparation surfaces and utensils with hot, soapy water. Teach children to wash their hands with warm water and soap before they eat. Rinse fresh fruits and vegetables under running tap water and blot dry with a paper towel before packing them in your lunch.
Keep cold foods cold – is the second tip. Insulated, soft-sided lunch totes are best for keeping perishable food cold, but metal or plastic lunch boxes and paper bags can also be used. If using paper lunch bags, create layers by double bagging to help insulate the food.
A cold source, such as a small frozen gel pack or frozen juice box, should be packed with perishable food in any type of lunch bag. Freezer gel packs will keep foods cold until lunchtime, but are not recommended for all-day storage.
Start with cold ingredients – filling, bread and toppings – when making cold sandwiches. Make sure all the ingredients of protein-based fillings are cold before mixing them together. Put the can of tuna along with the mayonnaise and all other ingredients in the refrigerator for several hours so it is cold when combined to make tuna salad. Make sure hard cooked eggs are thoroughly chilled before adding to any filling.
If you make sandwiches the night before, keep them in the refrigerator until packing time. Meat sandwiches (without lettuce or tomato) can be frozen when made ahead of time, then place them in the sack lunch in the morning; they will thaw out by lunch time. The goal is to keep all food OUT of the danger zone which is 40 to 140 degrees.
Select lunch items that are safe at room temperature. Peanut butter sandwiches, bread, crackers, bagels, fresh fruit and vegetables not pealed or cut up, unopened single-serving containers of fruit, juice and pudding, dried fruits, nuts, cookies, and cereal bars can all be safely served at room temperature. They make great lunch box items.
Avoid having leftovers by packing just the right amount of food. Any perishable food (such as meat, poultry, egg sandwiches, fresh-cut fruits and vegetables) not eaten at lunch should be thrown away. Discard all used food packaging and paper bags. Do not reuse paper or plastic bags.
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